Meat Roasting
Portion: 
Preparation: 
( 19 oy 4,21/5)
I'm sure a lot of people are like me, for example. kurban immediately after cutting braised and I can't eat the food that contains sacrificial meat, it smells like blood. In my opinion, meat must rest for a while for a delicious meal (last Eid al-Adha, I exaggerated this event and made roasting by removing the meat from the freezer after 4-5 months - I don't even want to say how many days it thawed :))
Since pieces of meat are not very popular in our house, I prefer to consider almost all of the meat as roasting.
braised After it is made, if you divide it into portions and pack it in an airtight way, it can be stored in the refrigerator (especially in the freezer) for a long time. Thus, you can have an easy and delicious dinner menu with only rice and ayran when you come home from work or after an intensive house cleaning.
So much love from me for now...
Ingredients for Meat Roasting Recipe
- 1 kilo of beef
- 1 onions
- 2 tablespoon of olive oil
- Salt
How to Make Meat Roasting Recipe?
- Put olive oil in a large steel saucepan, add the meat and cook over medium heat until it releases its juices.
- Add in the peeled whole onion.
- Turn down the heat and cook on low heat (about 1 hour), stirring occasionally, until the meat is tender.
- 15 minutes without taking it off the stove. Add salt first.
- Serve hot.
My humble suggestion is to squeeze the juice of the grated onion the night before, add a little oil to this water, mix it with the meat and wrap it tightly in a bag. As your meat is roasted, it will not dry out, and the flavor of the onion will become even more pleasing to your taste buds. In the presentation, diced and fried potatoes will give a festive atmosphere to your table. At the last stage of roasting, black pepper, thyme and cumin must be added along with salt, otherwise it leaves a grill-like taste.
The photo used in the image, I think, belongs to the tandoor, not the roast. Diced roast beef would never look like this. :)
Pardon my Urdu language
Bon Appetit
Hello Hasan, first of all, thank you very much for your suggestions, I will definitely try it. We prepare it this way because it is loved in our house. My father also wanted it to be served this way, and he had it cooked until it was tender. love.
it is very nice, thanks for your suggestion…
I divide the meat cut at the sacrifice and then the meat I buy from the butcher for daily consumption into portion bags and defrost them portion by portion.
It is much easier to consume and dissolve.
Hi, the picture looks good. I'm just going to ask one thing, you didn't write that I use the onion as a whole, what do we do next?
Hello, while the roast is cooking, the onion melts and disappears. Yours sincerely
meat will be cooked first, oil and onion will be added in its own juice, and then the meat will be added when it reaches the cooking consistency, and if you do not use solid fat, the meat will be tough.
I keep my meat that I roasted on Eid-al-Adha in a glass jar in the refrigerator (not the freezer). how long does it last. I would be grateful if you could answer my question...
Chop the cubes and pack them in the freezer. If not, keep them by roasting them without onions.
I want you to give this recipe in more detail, thanks in advance..
hello, I read your recipe, it looks like a very successful recipe :) I am a novice in cooking, but I am very complaining about this because I love meat dishes and I cannot find suitable dishes for my palate :) so can you give me more different recipes such as meat saute.. thanks in advance: )
Hello, I saw your site by chance, now I can't leave, I'm not just eating, I'm reading all the articles, I couldn't eat sacrificial meat in America. It's your site I've been looking at. I wish you continued success, thank you again.
Thank you very much, Ayşe. It makes me very happy to receive such nice and enjoyable comments. Love :)
Well done, Nilay.