Beef in a slow cooker is juicy and soft

Exactly the beef that you can chew with your lips! A truly tender and soft beef is obtained. I think that even low-grade beef cooked according to this recipe has every chance of becoming perfect.

UnicornSteak

The author of the recipe

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Composition / ingredients

Servings:

Beef

400

Onion

Butter

Sugar

Garlic

Vinegar (Nine Percent)

Water

Salt

to taste

Ground hot pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 13 g

Fats 40 % 12 g

Carbohydrates 17 % 5 g

179 kcal

GI: 80 / 0 / 20

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
Wash the beef, dry it with a paper towel. I additionally processed the meat with a tenderizer, but this is not a mandatory step.
Step 2:
Cut the beef across the fibers in portions. It's not worth mincing. It's good if the pieces are medium-sized.
Step 3:
Send the meat to the bowl of the slow cooker.
Step 4:
Peel the onion and chop it into half rings or rings. Put it on top of the meat.
Step 5:
Pour in the water. There is no need to salt yet.
Step 6:
Cut the butter and put it in a slow cooker on top of the onion. Choose a program "Quenching" or "Languishing". The cooking time is 30 minutes.
Step 7:
After this time, peel the garlic cloves and cut into slices.
Step 8:
Add garlic to meat. Add salt and pepper to taste. Add sugar. Pour in the vinegar. Simmer the beef for another 30 minutes by choosing the program "Stewing" or "Languishing". After this time, the dish is ready to serve.

I don't know what exactly played a key role: tenderizer, long quenching or vinegar.
But in the end, the beef turned out to be so tender, juicy, soft that it resembled a stew in softness.
Taste is also on top. And even a rich meat gravy!
Just in case, next time I will follow the instructions in this recipe exactly to get exactly the same excellent result.
Pieces of beef disintegrated into fibers easily and naturally under the light pressure of cutlery.
Personally, I really like such a soft consistency, because chewing rubber, tough beef is a very dubious pleasure.
Don't be confused by the minimum amount of ingredients. This dish is absolutely self-sufficient. They want to enjoy again and again.
I advise you to prepare an airy mashed potato for serving such meat. And as an addition - pickled cucumbers.
Oh, yes, and don't forget to pre-cool your favorite hot drink.
I cannot say whether such meat was served in the Kremlin or not. But one thing is for sure: I will cook it, and more than once.