Horse meat shish kebab. Horse meat: benefits or harm from its consumption? Cooking rules and recipes for horse meat Horse meat shashlik marinade recipes with kefir

Horse meat is a popular Kazakh dish that can be prepared at home according to a recipe. Despite the fact that in many countries eating horses is prohibited, their benefits are enormous. The composition contains useful substances, vitamins, and it is also a low-calorie dish. There are many recipes for preparing horse meat at home, but smoked horse meat is the most common option. The dish turns out very tasty and can be consumed both hot and chilled. Before cooking, marinate in marinade or brine.

To prepare this cold-smoked horse delicacy, you need to use a simple recipe: cut off the undermane fat along with the muscle flesh from the neck. This is done so that the smoked meat is not dry. You will also need a marinade for salting the meat.

For 1 kilogram of horse meat for marinade you need to take the following products:

• water, preferably cool - 1 liter;
• salt (must be coarse) - 25 g;
• sugar - 1 tsp;
• fresh wild garlic - 100 g;
• allspice - 5 g.

Cut into slices of about 2 cm. After everything is cut, you need to rub each piece with salt and sugar. We take a large wooden cup and place the prepared and spiced pieces there. We wait a day for it to brew. After this, add wild garlic, peppercorns and fill with cool water. The meat should be marinated in the marinade for 3 days at room temperature. After 3 days, it is necessary to remove it from the marinade. Rinse thoroughly with clean water. Wash for 2-3 hours and hang to dry. The process usually takes about 12 hours. After it has dried, we begin the process of smoking horse meat at home.

There are two ways to smoke horse meat

1. hot smoking method;
2. cold smoking method.

For everything to work out at home, it is important to smoke horse meat correctly, following the recipe. The prepared slices are sent to the smokehouse for 15-17 hours. The temperature should be at least 50 degrees. After the time has expired, the smoked meat is taken out and cooled for 5 hours at a temperature of no more than 10 degrees. And that's not all. Dry for 24 hours in a cool place at a temperature not exceeding 12 degrees. If you follow the recipe, cold smoked horse meat turns out delicious.

You need to store cooked smoked meat at home in the refrigerator, wrapped in a thin cloth, but you can also store it in foil.

Hot smoked horse meat is an excellent option for increasing shelf life
Smoking at home is not difficult, there are many ways. You just need to follow the cooking recipe.

Note: when hot smoking, the shelf life of the product increases due to the fact that the meat is saturated with substances that are contained in smoke smoke and prevent the growth of bacteria.

To prepare hot smoked horse meat at home according to the recipe, you need the carcass of a horse no older than 1 year, or it is better to take a foal. Remember: before you start smoking, the product is salted for 6 days. It is necessary to prepare a brine or marinade.

To prepare the brine

• clean water - 1 l;
• coarse salt - 140 g;
• sugar - 1 tsp;
• peppercorns - 5 g.

It is very important for the recipe that the brine or marinade makes up half the weight of the pulp. The meat is cut into pieces, filled with brine, and left to infuse in a cool place. Next, we take it out and rinse it under cool water for 2 hours to get rid of excess salt. After washing - drying for 1.5 hours. When meat is ready to be smoked at home, it is tied tightly with twine and sent to hang in a cylindrical smokehouse.

Why do you need to bandage tightly? So that excess moisture comes out and the meat is not watery after cooking. The recipe for hot smoked horse meat indicates that it is better to use alder chips. For 3 kg of product you will need only 3 tbsp. l. wood chips The taste of the dish will be remembered for a long time, and the subtle aroma of alder has an excellent effect on the olfactory receptors.

It is impossible to buy such smoked meat in a store or factory; it is better to cook it at home, strictly following the cooking recipe.

Marinade for horse meat at home

In order to get a tasty dish, it must be kept in a special marinade for smoking horse meat at home.

Cooking is a slow process; horse meat should sit in the marinade for several hours.

To prepare the marinade

• water - 1 l;
• coarse salt - 25 g;
• black pepper - 2 tsp;
• garlic - 1 head;
• Indian cumin - 1 tsp.

The marinade is prepared in a simple way. Mix water with all the ingredients, mix thoroughly and marinate the prepared pieces.

After the time allotted for the meat to undergo thorough marinating, you can begin smoking.

Method for preparing salting for smoked horse meat

Before smoking it must be thoroughly salted. To do this, you need to prepare brine for smoking horse meat. There are a lot of recipes, we chose the simplest and most proven option - salting in a vacuum bag.

To prepare the brine you need to take

• bay leaf - 3 leaves;
• garlic - 1 head;
• allspice peas - 5 g;
• coarse salt - 150 g;
• water - 3 tbsp. l.

Finely break the bay leaf and mash the garlic and allspice with a knife. Mix the resulting mixture with water and salt. We begin preparing the product for salting.

Rub small pieces with salt and fill a vacuum bag. The salted product is stored in the refrigerator for 15 days.

During this salting time, the meat is saturated with the aromas of spices and receives the required amount of salt.

Smoked horse meat is not only tasty, but also healthy. And cooking at home is not difficult. By following the recipe, you will get an excellent one. One caveat is the time spent on this. Believe me, it’s worth it; you can’t buy anything even remotely similar in taste in any store. Cook at home, and there will always be a healthy and tasty delicacy on your table.

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 shashlik 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 kiwi. 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:

• 1 kiwi per 1 kg of meat;
• salt;
• pepper and other spices and herbs;
• 1 lemon;
• 2-3 heads of onions.

Preparation:

1. Cut the meat into pieces.
2. Mix with salt and spices.
3. Peel the lemon and onion. Grind them in a blender.
4. Pour the gruel over the meat and leave overnight.
5. In the morning, prepare the kiwi mush and pour over the kebab 2 hours before frying.
6. All that remains is to thread the meat onto skewers, stirring with onion rings, and fry until cooked.

Horse meat shashlik with wine vinegar

This option is suitable if the meat is not too fresh. Wine vinegar will stop rotting and neutralize harmful bacteria, and will also soften it.

What you will need:

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

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.

What you will need:

• horse meat pulp – 700 g;
• salt;
• mustard seeds – 0.5 tsp;
• kefir – 500 ml;
• ground red pepper.

Preparation:

1. You need to wash the meat and cut it into pieces.
2. Rub with salt and pepper.
3. Stir the mustard into the kefir and pour the mixture over the meat.
4. After 7 hours of cooling, you can fry the kebab, threading it onto skewers. Sprinkle with marinade periodically.

Horse meat is a specific meat, but by marinating it correctly, you can get a tender dish that is loved all over the world.

Not everyone is delighted with horse meat dishes, but if we put aside prejudices, we must admit that they turn out very tasty when prepared correctly. Many people who accidentally taste them become fans of horse meat for a long time, not to mention the fact that in many nations it always takes a place of honor on the table. Horse meat turns out especially soft and juicy in the oven.

Cooking features

Considering that horse meat is an exotic product for many, it makes sense to dwell on the peculiarities of preparing dishes from it.

• The most important thing is to choose high-quality horse meat. Outwardly, it resembles beef, but is much redder. If the horse meat is fresh, it will have a slight shine, but if you hold a paper napkin to the cut, there will be no wet marks left on it. There is very little fat in this meat, and it literally melts in your hands. When purchasing, you need to pay attention to the color of the fat. If it is white, then this is the meat of a young horse. This meat is more tender and cooks a little faster. Old horse meat has yellowish fat.
• Horse meat is dense and almost completely devoid of fat. Therefore, when cooking, there is a risk of drying it out, especially since it takes a long time to cook horse meat - 2-3 hours. For this reason, horse meat is baked using fatty sauces and a large amount of vegetables. Before this, it must be marinated in sour cream or mayonnaise sauce. Some people soak the meat in mineral water before doing this, which makes it softer. It takes at least two hours to marinate horse meat; it is better to leave it in the marinade overnight.
• If you beat the meat with a mallet before cooking, it will be less tough.

The technology for cooking horse meat in the oven largely depends on the specific recipe, but the general rules listed above remain unchanged.

Pork pork from horse meat

• horse meat (pulp) – 1 kg;
• garlic – 1 head;
• thyme – 10 g;
• rosemary – 10 g;
• sour cream – 50 ml;
• salt – 20 g;
• sugar – 2-3 g;
• vegetable oil – 50 ml;
• mineral water – 1.5 l.

Cooking method:

• Wash the meat and place in mineral water. Place in the refrigerator for 6–8 hours, then remove and dry with a napkin.
• Peel the garlic and pass all the cloves through a press.
• Mix sour cream with garlic, add salt, sugar, and aromatic herbs. Rub this mixture thoroughly into the piece of meat.
• Place the meat in the refrigerator for an hour, then rub the remaining mixture of garlic, herbs and sour cream into it. Refrigerate for another 1 hour.
• Fold the foil in half so that the shiny side is on top. Grease it thickly with oil.
• Place a piece of horse meat on the foil and wrap it carefully. Make sure that the meat is well packed in foil and that the juice formed during the baking process does not leak out of it.
• Preheat the oven to 200 degrees and place a baking sheet with horse meat in it. Bake at the specified temperature for an hour, then reduce the temperature to 180 degrees and continue baking the boiled pork for another hour and a half.
• Turn off the oven and leave the horse meat in it for half an hour.
• Remove the boiled pork from the horse meat and leave to cool for a while at room temperature, then put it in the refrigerator for several hours.

Before serving, boiled horse meat must be unwrapped and cut into thin slices. This dish is served cold. It will look good on the holiday table.

Horse meat baked in the oven with potatoes

• horse meat (pulp) – 0.7 kg;
• potatoes – 1 kg;
• green sweet pepper – 0.2 kg;
• red sweet pepper – 0.2 kg;
• onions – 100 g;
• garlic – 2 cloves;
• mayonnaise – 0.2 l;
• ketchup – 100 ml;
• vegetable oil – 50 ml;
• cheese of any hard variety – 100 g;
• universal seasoning – 20 g;
• salt - to taste.

Cooking method:

• Wash and peel medium-sized potatoes, dry with paper towels.
• Mix half the seasoning with salt. Rub this mixture over the potatoes.
• Make cuts in each potato at a distance of 1 cm from each other so that the potato begins to slightly resemble an accordion.
• Wash the horse meat, dry it with a kitchen towel and use a large sharp knife to cut into thin slices. Beat each slice on both sides with a mallet.
• Wash the pepper, peel it from seeds, cut into thin half rings. Stuff the potatoes with pepper, inserting the pepper into the slits. Cut the remaining pepper into small squares.
• Pass the garlic through a press and put it in the mayonnaise. Pour ketchup into the mayonnaise and add the remaining seasoning. Add pepper squares.
• Peel the onion and cut it into thin half rings. Put them in mayonnaise. Mix everything well.
• Coat the horse meat slices with this marinade and place them in the refrigerator for 2 hours.
• Grease a baking dish thickly with oil. Place potatoes around the edges. Place the meat in the center, pour the remaining sauce in the bowl where it was marinated.
• Preheat the oven to 200 degrees and place the pan with the food there. After an hour, reduce the oven temperature to 180 degrees.
• Half an hour after the oven temperature has been reduced, cut the cheese into thin slices. Place the slices on top of the potatoes. Continue baking the dish for another 30 minutes.

Horsemeat baked according to this recipe must be served with potatoes, which were cooked along with it. The finished dish looks festive.

Roast horse meat in the oven

• horse meat (pulp) – 0.5 kg;
• potatoes – 0.5 kg;
• onions – 100 g;
• carrots – 100 g;
• tomatoes – 0.2 kg;
• parsley – 20 g;
• garlic – 2 cloves;
• vegetable oil – 50 ml;
• kefir or mineral water – 1 l;
• seasoning for meat, salt - to taste.

Cooking method:

• Wash a piece of horse meat, dry it with a kitchen towel, cut into small pieces.
• Pour kefir or mineral water over the horsemeat and put it in the refrigerator for 6–8 hours.
• Rinse the meat and dry again.
• Heat vegetable oil in a deep frying pan with thick walls or in a cauldron.
• Peel the onion and cut into small pieces, dip in oil.
• While the onions are frying, peel and coarsely grate the carrots, add to the onions and fry for 5 minutes.
• Finely chop the garlic and add to the roasting vegetables.
• Wash the tomatoes and cut into cubes, add to the vegetables. Simmer the vegetables covered over low heat for an hour.
• Add horse meat to the vegetables, add salt and pepper, and simmer the meat and vegetables for half an hour.
• Divide the contents of the cauldron into portioned pots. Place the pots in an oven preheated to 180 degrees.
• Peel the potatoes, cut them into medium-sized cubes, and place them in pots half an hour after the start of baking. Stir. Continue baking for another hour.
• Sprinkle thickly with fresh parsley, chopping it with a knife, and serve.

Roast with horse meat is a complete dish. It is served directly in pots.

Horse meat stew in the oven

• horse meat (hind piece) – 1 kg;
• stalk celery – 100 g;
• carrots – 0.3 kg;
• onions – 100 g;
• garlic – 1 clove;
• cooking fat – 50 g;
• meat broth - 0.5 l;
• flour – 50 g;
• cloves – 4 pcs.;
• bay leaf – 1 pc.;
• coriander seeds – 2-3 g;
• vegetable oil – 50 ml;
• dry red wine – 0.75 l;
• salt, pepper - to taste.

Cooking method:

• Peel the vegetables and cut into small pieces. It is better to cut the onion into half rings, carrots into circles or halves of circles, celery into pieces half a centimeter wide.
• Wash the meat, dry it, cut into cubes. Roll them in flour mixed with salt and pepper.
• Heat vegetable oil with cooking fat and fry the horse meat until a thin crust appears.
• Add vegetables, add broth, simmer for half an hour.
• Transfer the meat and vegetables to a baking dish. Add bay leaf, cloves, coriander. Fill with wine.
• Place in an oven preheated to 200 degrees and simmer for two hours.

This dish can also be prepared in a slow cooker. To do this, the ingredients are first fried in the “Baking” mode, then cooked in the stewing mode.

If you cook horse meat in the oven in compliance with all the necessary rules, you will end up with a tasty and satisfying dish that is not too high in calories.

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 cooks for about two hours. 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.