Annecot - What is it? Translated from French, this name sounds like "between the edges" (Entre - between and Côte - edge). In classical execution, this is a piece of beef meat, which is cut between the ridge and ribs. In Russia, the name of the dish sounds like "meat on the bone". Veinnye, pork, lamb is preparing, in some restaurants they have learned even fish entropots. But it is an entrecote from pork, it turns out the most tender and juicy.

Selection of meat

To prepare this dish, a piece of meat is used in size from about the palm and one and a half centimeter thickness.

The average mass of raw meat used to prepare this dish is 300 grams. When cooking, its weight will decrease by about a quarter. Unlike beef pork is fatten enough, and you do not have to resort to various cunning techniques to preserve the juicing of the product. Of the seasonings are usually used only ----- salt and pepper - it turns out a spicy and juicy antecot. What it is, now it has become much clearer. By the way, meat is roasted with minimal addition, which will allow you to preserve its taste quality. If, when applied to a piece of meat, it springs, then an entrecote can be slightly "rubber" if the dent remains - the dish will be juicy and soft.

Methods of roaschairs

Thick frying pan or grill will help achieve a certain degree of roasted, when you prepare an entrecote. What is it - the degree of roasters? Distinguish several types. The fastest way of roasting is within one and a half minutes on each side - called Medium Rare. When cutting, such meat has a red pink shade. In other words, this is a way called "with blood". Medium - When an entrecote, the photo of which is presented in the article, roasted on each side not longer than 3-3.5 minutes. The meat prepared in this way is obtained very juicy and retains a gentle pink color inside. If you increase the trezham time up to 5 minutes (Medium Well), the meat will be tougher compared to the first option, but does not lose its juiciness. For an entrecotement, it is not recommended to use Well Done (Full Roach).

Stuffed antecot. What it is?

An entrecote cooked with filling was called "Austrian annthend". It differs from the usual dishes for us in that the filling consisting of boiled potatoes and eggs, mixed on sour cream, is stacked between two meat plates, mixed with the addition of seasonings and greenery. The filling is stacked by one shot down a piece of meat, close on top of the other. They are fastened with toothpicks and laid out on a hot oil into a cheatter or a boiler, in which the bow was prehered. The antecot is poured in red wine and stewed for half an hour (until the meat is ready). Broth, which will remain in the boiler, should not be poured because it can be used to prepare sauce. To do this, flour and sour cream are added to it (so that no lumps formed) and bring to a boil. Annecot is served on a dish with a sauce or a garnish, for which boiled vegetables are superbly suitable.

Initially, an entrecote meant the type of meat, and not recipes. This word came from French, his literal translation of "between the edges". Annecotic was called a tear cutting from a cascades, taken between the ribs and the spine. Here is the most soft and juicy meat. Now an entrecote is called a dish cooked from such meat of any animals and ... Fish. A classic recipe implies rapid frying of portion pieces in a frying pan. Modern offer baking in the oven, on coals and even a kebab from an entrecotement.

"Right" meat for an antlekota can not be taken everywhere. Therefore, it is often replaced by a thick or thin part. The finished dish is not worse. In addition to meat, for cooking is necessary:

• oil - vegetable or butter, the latter will need to melt;
• salt;
• spices - a classic recipe implies only pepper, modern rich in variations;
• a small amount of alcohol, to extinguish meat at the end of cooking.

It is possible to take wine, brandy, vodka. At the extreme case, it is allowed to replace the alcoholic beverage with water.

Five ingredients, most often used for an entrecotement:

The classic antlekota recipe looks as follows.

1. Cut meat with portion slices.
2. A little discourage them with a hammer.
3. Both sides to lubricate with oil.
4. Share on the hot frying pan and fry on the one hand to the Rumyanta.
5. Flip, add salt and pepper.
6. Fry to Rumyanta the second side.
7. Pour alcohol and turn over the three minutes under the lid.

Support such annet with roasted potatoes, vegetables. The main thing in its cooking is to choose the right part of the meat carcass.

The five fastest edge recipes:

Here are some subtleties, the observance of which will help to cook the perfect dish:

• nOT Salt meat in advance, only when indicated in the recipe so that it keeps the juiciness;
• the meat of the will is now very difficult to find, for a classic recipe, use beef, pork - at the most extreme case;
• submit an entrecote about 10-15 minutes after readiness, otherwise, when the juice is cut immediately to follow from it.

The word "enthrekot" has French origin and literally denotes - "between the edge". And in fact, meat, designed for this dish, carved from the part of the beef carcass, which is located between the ribs and the ridge, is precisely it is traditionally used to prepare beef annthend. Violating traditions, cooks are often used to prepare this dish veal, pork and even lamb. Dishes made from these varieties of meat, are not less tasty, but the true "entrecote" must be prepared from the beef.

For an entrecotement:

fresh cutting (preferable pulp, although the edge of an entrecote looks no less effectively) - pork or beef

vegetable oil, pepper and salt

For marinade (on 1 l of water):

1 tsp salt,

1/2 lemon juice

1/2 cup sugar

How to prepare annecot:

Beef is quite hard meat, so before the start of cooking, the meat beef is needed to pickle.

For marinada: Mix all the ingredients. The meat is poured cooked with a mixture and withstands at least 2 hours. In this case, an antlekot of beef tenderloin will be as gentle and juicy as cooked from pork.

The meat is cut across the fibers with pieces with a thickness of about 2-3 centimeters. Usually, meat is not chosen to prepare meat, but in the form of an exception you can retreat from this rule. In the event that the product was not previously peasant, prepared for frying pieces of meat pre-rubbing salt, spices, watered with vegetable oil, lay out on a plate and leave in this form for a while. This is done so that the pulp of the cooked dish is more juicy and gentle.


Next, a preheated frying pan is added to vegetable oil. The pieces of meat are stacked in boiling fat and roasted on both sides. In order for the meat in the process of frying, it is necessary to apply several shallow cuts on the surface of each piece. The approximate time of the frying of each side pieces should be about 5 minutes. The preparedness of the product is determined by a characteristic ruddy crust on its surface. It is important to remember that inside the product should have a gentle pink color. The finished entreplement is laid out in the portion plates and the table is served with a vegetable salad or with potato mashed potatoes.

Those who prefer healthier food can cook antlekot in foil. The taste of meat will be juicy, but about the ruddy crief will have to forget. Although, according to nutritionists, such a roasted crust is the most harmful in the dish. Prepare meat is also needed, as for roasting on oil. Each piece need to wrap foil. Before putting the meat in the oven, foil must be lubricated with vegetable oil. Bake the dish is required about 40 minutes at 180 ° C.

The lion's share of culinary art occupies the preparation of meat, and this is due to the high level of its nutritional qualities. The proteins contained in it in significant quantities provide a person daily vital amino acids. In comparison with the products of vegetable origin, meat is better absorbed, create a feeling of satiety, and have an important feature - less comic.

Worldwide, cooks are creating more and more new and new non-traditional meat dishes, but no recipe from the long past is forgotten. Each country boasts its traditional unique and exquisite dishes, which are their business card. Inexperienced cooks try to reproduce these classic recipes, honing their skills to perfection. One of these world-famous - is the classic French cooking: annecot.

This dish is chopped from a solid interrochemical piece of meat. At first, he was prepared from the oxid meat, but now - the number of these animals is small and there is no possibility of their widespread cultivation. Therefore, cooking makes an antlekot of gentle beef or pork clipping with an edge, giving advantage of all the same swine Korean. This preference is not accidental: the cooked pork is softer and juicy.

How to prepare a classic pork enthlet

At first glance, an inexperienced cook may seem that annecot is very easy in cooking a dish: you just need to fry a piece of meat on both sides. But in order to make it right, you need to know all the subtleties of the recipe. The work process includes a choice, preparation of meat and toasting technology.

Required ingredients

The following ingredients are needed to 6 portions of an entrecote:

• pork - 1.5 kg;
• oil refined sunflower - 200 gr.;
• flour - 80 gr.;
• salt - 20 gr.;
• black peas pepper - 10 gr.;
• khrena root - 10 gr.;
• green Luke - 10 gr.

Classic recipe

Step-by-step cooking:

1. Wash pork core under running water and dried with a paper towel. Cut the meat in the area of \u200b\u200bthe vertebral bone and the toporist is cut off, leaving the ribs not touched. Clear films and cut off excess fat.
   
   
2. Divide the meat along between the bones on the smooth pieces, the thickness of which should not exceed 1.5 cm. With the help of a knife, give me the shape of pork cutlets.
3. Capture every cake with a metal chopper for meat or pusher for vegetables, but not very thin.
4. In the ground grinding black peppers, sprinkle the pulp on both sides of salt, pepper and flour.
   
   
   
5. In the pan pour 70 grams. Oils, we expect the oil to warmly warm and send 2 annecotes there, putting the gaps between the pieces. Fry it from two sides on medium heat for 7-10 minutes. Before the formation of a rosy crust. This procedure is done with the other four pieces.
   
   
6. Put the antlekotes on the dish, sprinkle with a chopped horseradish and a green bow, and then water the juice from under roast.
   
   

Variations of preparation of a pork anteque

Other recipes of a pork entrecote:

Sauces and Marinades for Pork Anteque

The taste and appearance of the dish depends on the marinades and sauces.

Above the classic set of spices for Korean can and need to experiment, change as to whom. It combines well with a coriander, red paprika, curry, dried parsley and dill, red and fragrant ground pepper, as well as with Barbaris.

Souches attach juiciness and facilitate the digestibility of pork meat. Annecot is a hot dish, so it is desirable to serve hot white or red sauces. The main white sauce is a thick flour gravy, which is cooked from butter with flour and boiling brave from vegetables or meat broth, designed to the corresponding lug. Also in this sauce you can add salt, nutmeg and lemon juice or egg yolk, obtaining two different fill in taste. Or just take into the oil in a pan, where the pieces of Koreans were prepared, add a bit sour cream and mix thoroughly and you can hide the finished dish. The main red sauce is also a flour sauce, but its difference is that the flour must be frying on the creamy oil to dark red, then dilute with boiling by any broth with the addition of a beam of greenery. This sauce can add mushrooms or burned sugar with lemon juice and table wines.

VideoBept

You also have the ability to view video preparation of a pork entrecotement:

• Meat should belong to the young pig, have a pleasant smell, gentle light pink color of the flesh with luminous fat, and of course there was an elastic tight consistency (a hole that is formed by pressing with fingers quickly disappears);
• Pork must be poured across the width of the medallion, and especially in the area of \u200b\u200bthe bone, the more often the sources of diverse infection during frying;
• Meat's readiness can be checked with the help of a thermometer - pork is ready after 70 ° C or fork - when pumping is heated, light juice without blood is released;
• The frying pan is better to use the cast-iron, and also preferably with a corrugated surface. The heating temperature in it is distributed evenly throughout the bottom, and the ribbon does not allow meat to burn, stick and excessively absorb fat with oil;
• Use black peas, because when it grinds it, a more pronounced aroma and taste turns out.

Entrecote happened from the French two words entre. - between and côte - Rib. That is, it is a piece of meat, obtained between the ribs and the ridge part of the carved from the cow, a calf, bull. Although in this case its more correct name will be medal Because of its own features in shape. An entrecote can also be called (recently, since it was originally called an entrecote only with oxidial raw materials) and pork meat, lamb, fish, although in most cases they mean precisely cutting cows.

As a rule, this piece has a thickness of 1-1.5 cm and has a size with a man's palm. Meat is cut with an edge and has a juitness and softness. That is why an entrecote can be frying without prior processing. Mainly of course annecot fry in a frying pan, on a barbecue or grill, pre-spilling and sparking meat. As a rule, it is not cut even additionally into pieces, but fry the whole. Fried meat is very juicy, gentle and with a beautiful crust. Of course, for additional tenderness, the meat can be slightly discarding that the connecting tissue becomes softer.

There are many different culinary dishes from an entrecote. The most delicious and useful are of course combined with fresh salads, dill and parsley greens and sauces. It is fresh vegetables that help the stomach and intestines in smashing meat. We advise you to use our site and search to find suitable for yourself. recipe cooking annecot. Bon Appetit!