Roast with prunes recipe. Roast beef with prunes. How to cook roast pork with potatoes and prunes
delicious roast pork with potatoes with prunes is one of the traditional dishes of Russian cuisine that your whole family will definitely like. You can cook roast with prunes not only with pork, but also with chicken, goose, duck, beef. If you choose pork, then it is best to use the pork neck.
What you need for roast pork with potatoes and prunes:
Pork (or other meat) - 0.5 kg
Pitted prunes - 150 g
Onion - 1 piece
Carrot - 1 piece
Potatoes - 5-6 pieces
Vegetable oil - for frying
Salt - to taste
Pepper mix - to taste
How to cook roast pork with potatoes and prunes:
1. For cooking, beat the meat lightly and cut it into small pieces. Salt the meat, pepper and fry in vegetable oil over high heat until golden brown. At the same time, when the liquid evaporates, add the onion, cut into half rings, to the meat. Grate the carrots on a coarse grater and put them in the pan too.2. Pour the peeled prunes with boiling water and let it brew a little. 15-20 minutes should be enough for the prunes to become soft enough. If you are at work and want to try delicious meals, just order lunch at the office.
3. Put the fried meat with carrots and onions in clay pots, put prunes on top, after draining the water.
4. Peel and cut the potatoes into large cubes, then fill the pots with water so that the poured water does not completely cover the potatoes. In general, it is not necessary to fry meat with vegetables, you can immediately cook it in the oven, but after frying it becomes more juicy and fragrant, and onions with carrots are also much tastier in this case.
5. Preheat the oven to about 200 degrees, then set the roast to bake. You need to cook them for one hour until all the ingredients are ready. After that, leave the roast to brew a little, cool slightly, and serve. Bon Appetit!
Roast is a traditional meat dish of Russian cuisine. The meat is fried until golden brown, and then languishing with other ingredients so that it remains juicy, so it is recommended to salt it at the very end. I propose the option of cooking roast beef with prunes in onion sauce and dry white wine with spices to taste, for example, with pink pepper and garlic.
Prepare the ingredients:
Cut the beef into pieces and fry them in a pan with olive oil in several passes, i.e. not all at once, but several pieces, so that they are freely placed on a hot pan.
It is necessary that the pieces are fried on all sides - sealed, but at the same time they do not burn, and do not begin to stew and release juice. Transfer these fried meats to a deep frying pan. 
Then fry the chopped onion in the same pan for about five minutes. 
Stir the fried onions and meat, pour in the wine, add the prunes, garlic cloves and pepper. 
Simmer the roast under the lid over moderate heat until the beef is soft, i.e. until the meat literally melts in your mouth ... At the end of cooking, salt. The time depends on the properties of the purchased beef, for me it was about 1 hour and 15 minutes. 
Here is a set of products
You can use regular prunes for roasts. Or wilt it yourself. It is done very easily. My prunes under running water, cut in half, take out the bone. Lay the plum halves on the parchment paper. Sprinkle with salt, a little sugar, cut the garlic into plates, and sprinkle with any spices (hops-suneli, or chicken seasoning, Provencal or Italian herbs, or dry rosemary, basil, thyme, oregano) to your taste. Sprinkle a little vegetable oil, leave for an hour at room temperature, so that the prunes absorb the spices a little. And put at 90 degrees in the oven with a convection function, for 3-5 hours. After that, let the prunes cool, put in a container with a lid. You can optionally pour prunes with oil. But it is stored and so very well.
You can serve such prunes with cheeses, pates, add to second courses.
And so we cut the prunes large (arbitrarily), for roast, or you can leave them whole.
Meat mode is a very large cube.
Carrots, peel and cut in the same way as meat.
Chop the onion roughly as well.
Everything will need to be fried separately. First, fry the meat. Until golden brown. We put the fried meat on the bottom of the pot.
Then, in the same pan, fry the onion, add the carrots, fry for 5-7 minutes. Put in a pot.
Cut the garlic into slices. Spread over vegetables. Put the prunes on the garlic.
Where the vegetables were fried, fry the potatoes, cut into large cubes. Lay on top of the vegetables.
Salt, pepper to taste. Pour a little beer into the pot, add water or broth. There should be enough liquid so that the water slightly covers the vegetables. Add chopped greens. And put it in a cold oven. After that, turn on the oven at 170 degrees, and simmer the pots for about 30-40 minutes. (without lids)
Divide puff pastry into squares and roll out.
We put the dough on pots, grease with butter or milk or an egg. And put in the oven until the dough is ready.
The pot is ready.
Bon Appetit!!!
