Soft, melt-in-your-mouth Turkish braised meat recipe turns the feast tables into a feast. It leaves an exquisite taste on the palates of holiday guests. However, the braised meat recipes and the tricks of kavurma can be quite different. It is a reasonable request that the roast should be soft like Turkish delight and not hard, no matter what method and ingredients are used. So how to make the best braised meat recipe? What are the tricks of kavurma? Here is a braised meat recipe that is easy, practical and worthy of the holiday tables.
While kavurma means meat that is cooked in its own fat until the water disappears and then eaten or frozen and stored, stew, a Persian word, means a plain or vegetable meat dish cooked with roasted onions, tomato paste or sauce. The main principle in kavurma is to cook in its own fat. Unless the meat is very lean, no vegetable oil or butter is added to change the flavor.
If necessary, two tablespoons of oil is added and the meat is sealed. There are two types of recipes for roasted sacrificial meat. Shepherd roasting or sheet Turkish braised meat recipe can also be made with auxiliary ingredients such as peppers, onions and tomatoes. However, festive roasting is usually made as plain as possible.
Table of Contents
What Is Turkish Braised Meat?
Ever since meat began to be consumed, people’s first and most important problem with meat has been to preserve it for a long time. Especially in harsh and cold regions where communication with the outside world is cut off, people have made a habit of roasting their meat. Thanks to the roasting prepared in the spring, people have managed to spend the whole winter without being away from meat.
The most delicious part of the sacrificial meat, which is suitable for Turkish braised meat recipe or also known as roasting, is the back. The most delicious meat of the sacrificial meat can be listed as counterfeit, ribeye, T-Bone, chop. In order to have an unforgettable roasting, you should buy meat from the rump and arm parts of sheep and lamb, and from the back and arm-shovel parts of veal.
How To Make Braised Meat Recipe?
Turkish braised meat recipe is mostly made from beef, but sometimes veal, goat, buffalo or sheep meat can also be used. The meat, which is not separated from the internal fat, is taken to rest at 4 degrees Celsius the day before the roasting process to make it ready for roasting. After the resting process, the meat is cleaned from nerves, veins and membranes and chopped into cubes. It is then roasted in boilers specially produced for this purpose together with the internal fat and salted at this stage. Depending on the type of meat, the cooking process can take between 2-5 hours.
Meat that is completely softened, easily shredded, has no redness in its color and releases its water is suitable for roasting. At this stage, it is also very important not to overcook the meat. Because overcooking the meat causes it to dry, harden and lose its flavor. When making Turkish braised meat recipe, you should not skip some tricks. If there is time, it is more appropriate to rest the meat for 24 hours. However, those who want to consume it on the first day can prepare their roasts by resting the meat for a while.
Step 1
First, put the roasted beef cubes in a medium-sized pan. Turn on the stove and start cooking the meat without adding anything, but stirring constantly. I also add tail fat on top, this makes the meat very tasty.
Step 2
When the color of the meat in the pan starts to change and the meat starts to release its juice, turn the stove to low heat and continue cooking in this way, stirring occasionally.
Step 3
While the meat is cooking, chop the onions and peppers separately. Then cut the onion into quarters. Add the chopped onions and peppers into the pot. Cook with all the ingredients until the meat has absorbed the water again.
Step 4
If the water runs out before the meat is cooked, add about half a tea glass of boiling water and cook the meat for a while longer. After the meat is fully cooked and has the consistency of Turkish delight, add some salt, remove the dish from the stove and serve.
Is Braised Meat Healthy?
Turkish braised meat, which has very high nutritional values, is prepared from fresh red meat and contains red meat benefits that are very important for human health. It has the ability to meet almost all the needs of the body with its rich nutritional values. Turkish braised meat recipe benefits include many important details from regulating the body’s blood sugar level to the immune system’s resistance. It is a meat product that can protect the values of red meat, which is very rich in minerals and vitamins, at a high rate.
What’s Good For You?
Turkish braised meat recipe has the characteristics of the red meat group. It is prepared with meat cut from the most special and delicious parts of veal or lamb. This makes it a healing storehouse with its nutritional values as well as its flavor. Since it is very rich in keratin, iron, phosphorus and B vitamin group, there are many answers to the question of what is good for roasting.
Turkish braised meat recipe is the most basic food that can meet the body’s energy needs. Roasting is also very effective in reducing the number of cancer cells in the body of cancer patients. Scientific research continues to be conducted on the health benefits of roasting.
Vitamins Inside
Turkish braised meat recipe is the most valuable source of minerals and vitamins in the red meat group. The vitamins in kavurma are B6, B12 and B complex vitamins. You can meet the B vitamins that the body needs most to increase the resistance of immunity with roasting.
What Are The Harms?
As with every red meat product, Turkish braised recipe has benefits as well as harms. However, these kavurma harms are generally directly proportional to how much the person consumes and their general health status. There are no direct harms due to the nutritional values it contains and the benefits it has for human health.
If high amounts of Turkish braised meat recipe are consumed, there is an increase in cholesterol levels in the body. Saturated fat and animal fat, due to their structure, pose a risk of obstruction and fatty deposits in the heart and vascular pathways.
A poorly cooked roast can lead to bacterial formation in the stomach and intestines as it can contain important bacteria. In the continuation of these bacterial formations, heart diseases may occur, posing a life-threatening risk. The risk of prostate cancer and pancreatic cancer is also considerably high. It can cause excessive body fat and obesity.
How Many Caloriesf
Very nutritious, braised meat recipe is very fatty and therefore high in calories. 100 grams of roasting calories can reach up to 240 kcal. In addition, a 100-gram roast contains 17.3 grams of protein and 18 grams of fat. Since kavurma is a food containing cholesterol, attention should be paid to its consumption. Kavurma contains a significant amount of sodium as well as potassium.
Nutrition Facts
4 servings per container
Serving Size100g
- Amount Per ServingCalories240
- % Daily Value *
- Total Fat
18g
28%
- Cholesterol 62.6mg 21%
- Potassium 307.6mg 9%
- Total Carbohydrate
0.98g
1%
- Dietary Fiber 0.5g 2%
- Protein 17.3g 35%
- Vitamin A 27.8%
- Vitamin C 10.2%
- Calcium 14.9%
- Iron 1.9%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tips About Braised Meat Recipe
There are secrets to making our favorite Turkish braised meat recipes so tender. A few of them are to seal it well first and leave the flavor inside, to add the salt last, and to add suet and tail fat. If you want to prepare juicy, vegetable, bone-in roasts that you want to consume immediately; you can start cooking after resting your meat for a while. Do not neglect to put tail fat or tallow in every recipe. In this way, you will add flavor to their flavors.
In order for the braised meat recipe that you will put in the fridge for the winter to be soft, do not neglect to add salt at the last moment and use plenty of oil. Saute your meats well first. Then roast with the oils and when the meat is soft and identical with the oils, add the salt and remove from the stove. Leave it like this at room temperature for a while. Then you can put them in containers and store your winter roasts in the refrigerator, and you can take them out and consume them whenever you want.
How To Store
Since it is a meat product, it is of great importance to act sensitively in the preservation of braised meat recipe. Not having knowledge about how to store roasting causes the meat to spoil. The most basic issue is that it does not take air at the point of storing roasting in the fridge. In particular, it should be kept in a package that will not get air in any way. In addition, care should be taken to ensure that the humidity in the place where the roasting is located is between 60% and 70%.
The temperature values in the place where the kavurma will be stored should be between 1 degree and 10 degrees. By providing these conditions, it is possible to preserve the roast for about 6 months. In the preservation of cooked roasting, it can be stored in the refrigerator for a long time by covering it after it is salted abundantly.
Are you looking for more meat recipes? Then click on the links below to see my other meat and kebab recipes that I think you might be interested in.
If you have any other questions about the best braised meat recipe, don’t hesitate to stop by, I’m always willing to help! Also, don’t forget to follow me on my Instagram page. In the meantime, stay safe, stay healthy, and have a great day!
EQUIPMENTS REQUIRED FOR THIS RECIPE
POT
KNIFE
CHOPING BOARD
WOODEN SPOON
Turkish Braised Meat Recipe
Course: MainCuisine: TurkishDifficulty: Easy4
servings10
minutes1
hour240
kcalDelightful Turkish braised meat recipe.
Ingredients
1 kilogram of cubed veal
3 onions
6 green peppers
1 teaspoon black pepper
1 teaspoon chili pepper
1 teaspoon cumin
1 teaspoon thyme
Salt
Directions
- Put the meat in a heated pot and cook over low heat with the lid closed until it releases its water and absorbs a little.
- Then add the spices and mix.
- Add the onions and peppers respectively and keep stirring.
- Cover and cook over low heat for 10 more minutes and serve hot.
FREQUENTLY ASKED QUESTIONS
How to marinate meat for kavurma?
Olive oil, black pepper, baking soda, soda water, milk, yogurt and different spices…It is important that aromatic ingredients and liquid ingredients come together to marinate the meat. The logic of this process is to make the meat softer and more flavorful while cooking.
How to make soft meat?
Marinating the meat will also help it to besoft. By marinating with milk, olive oil and spices, you can get a delicious meat with the consistency you want. Also, if you use milk while marinating, your meat will be even softer. Do not cook the meat as soon as you take it out of the refrigerator.
What meat is best for braising?
The most delicious part of the sacrificial meat suitable for roasting is the back. The most delicious meat of the sacrificial meat can be listed as counterfeit, ribeye, T-Bone, chop. In order to have an unforgettable roasting, you should buy meat from the rump and arm parts of sheep and lamb, and from the back and arm-shovel parts of veal.
Where is the best meat for Turkish braised meat recipe?
For veal, it is known that the tenderloin is the most delicious and most suitable for roasting. Veal tenderloin is an immobile muscle in the back. It is a lean kidney, so it should not be cooked too much. Veal tenderloin is very suitable for roasting and oven dishes
Can boiled meat be Turkish braised meat ?
Sprinkle cumin, black pepper, thyme, salt and red pepper flakes into the oil and stir for 5 minutes. Then add the boiled meat that you set aside. Mix the meat well with the spices. When the meat starts to brown, turn off the stove.
What is the most delicious red meat?
Known as one of the most delicious types of meat, ribeye becomes mouth-worthy when cooked thanks to its equal fat ratio. Beef chops are also obtained from the entrecote section.
Which meat is the most useful?
red meat proteins from naturally fed animals initiate weight loss and maintain vigor. The healthiest red meat is found in lamb, goat and game animals.
