Horse meat is a healthy and very tasty meat that has an unusual taste. It is a national treat in Kazakhstan and Mongolia and is included in the diet of many Asian peoples. In our country, horse meat is not very popular and is classified as a dietary product. Its fat content is measured at a few percent, but its protein content can reach 25%. To make the meat tender and juicy, it needs to be cooked for a very long time. Preparing it will, of course, give you a lot of trouble, but believe me, it’s worth it. We will tell you today how to properly cook horse meat.

How to cook horse meat correctly?

So, to soften this meat, it is first marinated and then boiled for about 2 hours. We offer you a recipe for horse meat soup to clearly see the cooking method.

Ingredients:

• horse meat – 1 kg;
• homemade noodles - to taste;
• onion – 2 pcs.;
• carrots – 2 pcs.;
• spices.

Preparation

We wash the meat, process it, fill it with hot water, put it on the stove and bring it to a boil. Then use a slotted spoon to remove the accumulated scale, reduce the heat, cover with a lid and cook for 2 hours. After this, remove the meat from the bone, cut it into fibers and throw it back into the broth. Add salt, pepper, chopped onion and grated carrots. Cook the soup for about 35 minutes, until the meat is completely cooked. Then we throw it in, cook for another 5 minutes, and pour it into plates, garnishing with chopped herbs.

How long does it take to cook kazylyk from horse meat?

Ingredients:

• horse meat – 700 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• beef intestines;
• spices - to taste.

Preparation

We process the horse meat, chop it finely with a knife, sprinkle it well with salt and ground pepper, mix and put it in a saucepan. Cover the top with a napkin and leave in the cold for about a day. We thoroughly rinse the beef intestines with cold water, turn them inside out, scrape off the mucus, rinse again and tie one end with thread. Add chopped onion and garlic to the marinated meat and fill the intestines with the prepared filling and tie the other end tightly with a rope. After that, take a large saucepan, pour water into it, add salt to taste, add ours and put it on high heat. After boiling, taste for salt, throw in a bay leaf, a few peppercorns, cover with a lid and cook the horse meat kazylyk for 4 hours, until cooked.

If you want to treat yourself to something special or surprise your guests, buy horse meat. You can use it to prepare dishes that will be remembered for their unusual taste.

Sausage is the best horse meat dish

This meat is perfect for cooking. And even a not very experienced amateur cook can cope with this dish. The only condition that causes difficulty: the presence of a natural shell, that is, intestines, is necessary.

You can find a lot of recipes for making horse sausage; they mainly differ from each other in the composition of additional ingredients. And the sequence of actions is almost always the same.

Fatty horse meat is taken and cut into strips or pieces (this is in contrast to other types of sausages, for which minced meat is used). Then the meat is rubbed with garlic, spices, herbs and marinated for 10-12 hours. Then pickled horse meat is stuffed into the well-washed intestines. You can also add pieces of horse fat for juiciness. The gut is tied tightly. This semi-finished product needs to be boiled for 1.5-2 hours. This horse sausage can be eaten warm or chilled, as you like.

If horse sausage seems too exotic for you, make a stew. The secret to the softness of horse meat is marinating. You need to prepare a mixture of onions, spices to taste, butter (you can use butter and vegetable).

Small pieces need to be marinated for 1-2 hours, and it is better to keep the meat in the refrigerator. Then the horse meat is quickly fried in a frying pan, placed in a baking dish and stewed in the oven. You can add there:

• potato,
• carrot,
• onions (fresh or from marinade).

It turns out to be a kind of roast with vegetables.

You can cook another delicious dish in the oven: stuffed horse meat. A large piece is rubbed with adjika and stuffed with garlic. Then carefully fry it in a frying pan. Then they put it in a saucepan, fill it with broth up to half the piece and simmer over low heat for up to 2 hours. Half an hour before readiness add:

• fried carrots,
• sauce (mixture of tomatoes, horseradish, garlic, spices).

The finished horse meat is cut into slices and can be served either hot or cold.

The simplest recipe is soup

To prepare the soup, you need to cut the horse meat into pieces, add water, bring to a boil, add salt and cook for an hour. Remove the foam periodically. Then add spices (coriander, pepper, dried herbs, bay leaf), onion and carrots. After a quarter of an hour, add homemade noodles and after another 5 minutes - the dish is ready! The soup should be thick.
The recipe for pea soup with horse meat is also popular. It is cooked like traditional pea soup, but instead of the more common beef, horse meat broth with bone is used. In addition to peas, fried carrots and onions are added to the soup. You can also add potatoes.

Some secrets of cooking horse meat

People who don't usually eat horse meat may find the taste strange. Therefore, it will be important for them to marinate the meat. In addition, the marinade will soften the horse meat. Spices will also change the taste. Add your usual herbs and additives to the dish, such as garlic or pepper. And the taste of the finished dish will not seem strange to you. And if, on the contrary, you want to try something unusual, use spices to a minimum, so you will feel the “natural” taste of horse meat.

Another tip: horse meat needs to be stewed and cooked longer than, for example, pork. It is a little stiffer in fiber composition. And after prolonged cooking, horse meat becomes soft. On the other hand, this meat is very lean. Therefore, when cooking, you can add horse fat, butter or use broth. This way you won't dry out the meat.

And don’t forget that you need high-quality horse meat for cooking. Choose a reliable seller of meat, boiled pork and meat products - the Gifts of Belarus company will not let you down!

Before you start cooking horse meat, you need to carry out several preparatory steps. This type of meat is tough. The most tender variety is considered to be the meat of foals aged 7-9 months, but in this case it will still be rougher than beef or pork. Boiled horse meat can be consumed separately or prepared from it in dishes with broth. In terms of taste, it is close to beef, but differs from it in its richer taste and aroma.

Mandatory stages of preparing horse meat for cooking:

• Before preparing any horse meat dish, the meat must be marinated to give it a more tender consistency;
• marinade for horse meat is prepared based on vinegar, onion, spices and salt (in such a mixture the meat should remain in the refrigerator for at least several hours);
• It is believed that garlic can make horse meat more tender;
• Before cooking, the meat must be washed as thoroughly as possible, scraped with a knife and all excess parts removed;
• before cooking, the horse meat is poured with hot water and only after that is put on the fire;
• after some time during the cooking process, foam will begin to form on the water, which must be removed with a spoon or slotted spoon;
• cover the pan with a lid only after the foam stops forming;
• after two hours, the meat can be separated from the bones, disassembled or cut into smaller pieces;
• horse meat fibers always keep their shape and do not fall apart;
• if necessary or if the horse meat is not soft enough, the meat is returned to the liquid and cooked.

The degree of hardness of horse meat can be determined in advance by its grade.. First grade meat is more tender and cooks faster, while cooking third grade horse meat will require a lot of effort. The first option includes the area of ​​the back, chest, lower back, groin and hip part of the animal. The second grade is considered to be the area of ​​the neck and shoulder blades. The toughest type of meat is the drumstick, which is the third grade.

How long does it take to cook horse meat?

On average, horse meat takes about two hours to cook. During cooking, you need to drain the water 1-2 times and add new liquid. If the dish is planned with broth, then it must be strained. In this case, the meat is first brought to readiness, then removed from the pan, the broth is filtered and only after that the horse meat is returned to the container, after which it must be boiled for another 10-20 minutes.

On average, horse meat is cooked:

• young meat is cooked for 2 hours;
• small pieces of meat are ready in 1.5-2.5 hours;
• The meat of an adult animal will have to be cooked for 3-4 hours.

Horsemeat of the first and second grades is cooked for a shorter amount of time (but not less than two hours), and meat of the third grade takes longer (cooking time may not be limited to three hours). You need to think about this issue in advance before purchasing meat.

Cooking time for horse meat may vary depending on the age of the animal.. Young meat cooks faster, while old meat may not lose its toughness over several hours of cooking. If the horse meat is young, then during cooking the water must be changed 1-2 times, but the longer it is cooked, the more often this procedure must be carried out.

It is recommended to boil horse meat even when preparing fried or stewed dishes. Thanks to this technique, the meat will be more juicy and tender. It is very difficult to thoroughly fry horse meat, and it will take much more time than boiling it.

Horse meat is a coarse type of meat, so shish kebab is rarely made from it, preferring to be stewed or salted, and also to cook carpaccio.

If the question arises about cooking barbecue, you need to choose a marinade that would soften the meat. We offer 3 options for preparing a hearty dish.

Classic horse meat shish kebab recipe

In temperate latitudes, the method of preparing marinade from sour berries and fruits is not common. But ascorbic acid can soften horse meat and make it more tender than pork loin.

Experienced users recommend using . There is information that the fruit contains protein that can break down animal protein and as a result you can get soft meat, which after frying acquires the aroma of spices and fresh sourness. The main thing is not to overcook the meat for more than 2 hours, otherwise you may end up with pate.

What you will need:

• meat – 1 kg;
• wine vinegar – 50 ml;
• salt and ground red pepper;
• onions - optional;
• 700 ml. .

Preparation:

1. Rinse the meat, dry it, cut it into pieces, rub with salt and pepper and place in a prepared container.
2. Pour in water and vinegar and leave in a cool place for 5 hours.
3. Peel the onion and shape into rings.
4. All that remains is to thread the meat onto skewers with onion rings and fry, sprinkling with marinade.

Horse meat shashlik with mustard

Marinade based on kefir or yogurt is suitable for any type of meat, including horse meat. Lactic acid bacteria soften the meat and make it more fluffy.

Big piece Place 1-1.5 kilograms of horsemeat in a pan with cold water and cook. Old or low-grade horse meat will take an hour longer to cook. Young horse meat 9-10 months old (foal) should be cooked half an hour less.

Horse meat cubes cook for 1 hour.

How to simply cook horse meat

1. Wash the horse meat, remove large pieces of fat and veins.
2. Place the horse meat in a saucepan, add cold water, and place over medium heat.
3. After boiling, remove the resulting foam - watch the foam for the first 10 minutes of cooking.
4. Cover the pan with a lid, cook the horse meat for 1.5 hours, then add salt and continue cooking for another half hour.
5. Test the horse meat for tenderness with a knife or fork. If it is soft, the horse meat is cooked.

How to stew horse meat

Products
Horse meat - half a kilo
Onions - 1 head
Carrots - 1 piece
Potatoes - 5 pieces
Mustard, salt, seasonings - to taste

Cooking horse meat stew
1. Cut the horse meat into small pieces, salt, pepper, add spices, mix and leave in the refrigerator for 1 hour.
2. Lay out the meat, reserve the marinade.
3. Fry the meat over high heat (in butter) for 15 minutes.
4. Stew potatoes with onions and carrots, add to meat, add marinade and simmer for another 1 hour.

How to cook horse meat in mineral water

Products
Carbonated mineral water - 0.5 liters
Horse meat - half a kilo
Onion - 1 large head
Carrots - 1 large
Salt and pepper - to taste

How to cook horse meat
1. Pour mineral water into a saucepan.
2. Wash the horse meat, cut off the veins, rub with salt and pepper, place in a pan with mineral water, cover and leave to marinate for 2-3 hours.
3. Lay out the horse meat from the mineral water, pour in fresh running water.
4. Cook the horse meat for 1 hour after boiling, skimming off the foam.
5. Add peeled onions and carrots and add salt.
6. Cook the horse meat for another 30 minutes, tightly covering the pan with a lid and reducing the heat: the horse meat should cook with a slight bubbling.
7. Horse meat is cooked - it can be served as a ready-made dish, or used in recipes.

The broth from cooking horse meat can be strained and used to make soups or sauces. For example, shurpa is cooked using horse meat broth.

Fkusnofacts

In order for horse meat to become soft after cooking, it is recommended to process it: remove the veins and veins. You can also marinate horse meat before cooking: dilute 1 tablespoon of vinegar in 1 liter of water, stir in the spice solution, a few chopped garlic cloves and a little salt. Keep the horse meat in the marinade for 2-3 hours, covered. You should also be careful when adding salt: it is better to salt horse meat half an hour before the end of cooking.

The cooking time and softness of boiled horse meat are affected by the type of meat of an adult animal: cook second and third grade horse meat longer by half an hour to an hour.
Cook meat from the back, chest, lower back, groin, and hip for 2-3 hours.
Cook the neck and shoulder meat for 2.5 hours.
Cook the meat from the legs and forearms for 4 hours.
Cook old horse meat for 4 hours.

The calorie content of boiled horse meat is 200 kcal/100 grams.

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