Beef meat Kremlin style in a slow cooker

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Kremlin-style meat in a slow cooker? Prepare the products according to the list. You can take not only beef, but also any other meat. Moreover, you can choose from any part of the carcass, even the toughest one - this is the main feature of the recipe. I have beef shin with streaks, but it still turned out soft and juicy. It is better to take butter from the refrigerator - this will make it easier to cut. Take warm, bottled or filtered water.

2. STEP 2

   

   Rinse the meat under running water and dry with a paper towel. Using a sharp knife, cut the meat across the grain into large pieces. Wash and peel the onion. Cut the onion into half rings. Cut the cooled butter into cubes. Place the beef cut into pieces into the multicooker bowl, place the chopped onions and pieces of butter on top.

3. STEP 3

   

   Pour warm water into the multicooker bowl. Place the bowl in the multicooker and close the lid. Turn on the "Extinguishing" mode for about 1 hour. Determine the exact time using your technique. Simmer the meat without opening the lid. You don’t need to add a lot of water, the meat will also give juice.

4. STEP 4

   

   Peel the garlic, rinse and finely chop. After an hour of stewing, open the lid of the multicooker, add chopped garlic, salt, sugar, vinegar. Mix everything thoroughly. Turn the multicooker on to the “Stew” mode for another 1 hour. Continue to simmer without opening the lid. I remind you once again: be guided by your technique, your time may differ from mine.

5. STEP 5

   

   The finished meat is soft and easily breaks down into fibers. And most importantly, it is very aromatic and juicy, the taste resembles ready-made stew or meat with gravy from a public catering establishment. Serve beef Kremlin style hot. This is a universal dish, suitable for any side dish: pasta, rice, potatoes, vegetables. I had meat for dinner with mashed potatoes - we ate it all! I can recommend this meat for baby food.

Comments on the recipe

Fedorovna

11.08.2023

4.6

I liked the recipe, thank you. Steamed beef is also delicious in a slow cooker. It turns out to be a dietary option.

Moderator Ksenia

11.08.2023

4.5

I had two pieces of beef on the bone. I decided to make dinner out of them according to the recipe for beef in the Kremlin in a slow cooker. I got a little more than 500 grams of clean meat, cut from the bone. So I cooked for four servings. It takes two hours to prepare such meat, but active participation in the process is minimal. The multicooker does everything. After two hours of stewing, the meat seemed a little tough to me, and I left it to stew for another half hour. This time was enough for the beef to turn out tender and soft. The dish turned out to be very aromatic and appetizing. I was surprised by the presence of sugar in the composition, but it did not make the meat sweet. Together with vinegar, salt and garlic, sugar perfectly emphasized the taste of beef, making it very rich and bright. I served the meat Kremlin style with buckwheat. The whole family was happy. Thanks for the recipe!

Eleno4ka

11.08.2023

4.7

I cooked beef Kremlin style in a slow cooker. I stewed the meat with onions and butter for an hour, after adding salt, sugar, vinegar and garlic, I stewed the meat for almost two more hours. Although after an hour it had already become soft, I had enough time before lunch, so I decided to stew the meat longer. The result is wonderful! The meat is tender, juicy and aromatic! I recommend making it and will be happy to use this recipe in the future. Thanks to the author!

gartsun

11.08.2023

4.9

Delicious Kremlin style beef stew in a slow cooker - for a main course, an appetizer or sandwiches. An easy recipe for beef shanks in a delicious sauce. The meat tastes simply amazing. What you need for lunch or dinner, for sandwiches or as a snack on the holiday table! Thank you very much for the recipe!

Lydia

11.08.2023

4.7

Thank you very much for the recipe! This was the best pressure cooker cubed beef ever. I made it without onions and garlic because my family is allergic to these ingredients. I added salt, sugar and vinegar immediately at step 2. To be honest, I lost sight of the fact that there are 4 steps. I just put all the ingredients in at once and set it to cook under high pressure. The children are delighted. I’ve already cooked it 2 times - the first time I set the pressure cooker for 1 hour, and the second time I added another 5 minutes to the hour (pressure cooker - Instant Pot). An hour and five minutes in the Instant Pot was enough for the meat to be soft and easily fall into pieces. The sauce turns out VERY tasty. Thanks again, this is now our favorite cubed beef recipe.