Recipe for Cold Meat in a Multivariate
- Pork - 1 Kilogram (The best piece is a piece of pork neck.)
- Carrots - 100 Grams
- Garlic - 9-10 teeth
- Salt, pepper, spices and herbs - - To taste
Prepare the necessary products. Wash meat and dry with a paper towel. Cleaned carrots cut into small blocks (the length of the bar approximately 3-4 cm). Peel the cloves of garlic in half. Meat peep with carrots and garlic. To do this, pierce the meat with a sharp long knife in different places, and then shove the pieces of vegetables into notches. Make sure that the meat is uniformly crammed on all sides. Then sprinkle the meat with spices - salt, black pepper, paprika and dried herbs (I used rosemary, thyme, dill and basil). We put the meat in the multivark and choose the "Meat" mode for 30 minutes. After the beep, turn off the multivarker. Cold boiled pork is ready! Bon Appetit!