How to cook meat à la Kremlin

Prepare dishes suitable for Kremlin-style meat. Ideally, take a cauldron, but an ordinary saucepan will do. Clean the meat from films. Beef is usually not fatty, but if it is, you can leave a little fat.

Cut the meat. The pieces should be quite large (about 4-6 cm on a side). No need to grind. Since the beef will simmer on the fire for a long time, everything will cook perfectly, but will not lose its shape. But small pieces can boil over.

Peel and cut the onion. The type of cutting is not important here. But keep in mind that the onions will then remain in the gravy - this is an important part of the dish. The finer the onion is chopped, the less it will stand out in the gravy. We recommend cutting the onion into cubes approximately 0.7 cm in size.

Place a layer of onion in a cauldron (or pan). The layer may not be very dense. Place the beef pieces on the onion. The meat should lie in one layer. Cover them with another layer of onion. If you have leftover beef, place another layer of meat on top of the onions and cover it again with the chopped onions.

Beef - the meat is quite dry, so the next step is to pour water into the cauldron. 100 ml is enough to give the meat juiciness. Pour water in a circle along the sides of the cauldron.

Cut the butter into large slices. Approximately 8-10 parts. It is important to choose good quality butter for this recipe, with a fat content of at least 82%, preferably sweet and creamy. After all, the taste of the gravy will depend on the taste of the oil.

Spread the butter over the last layer of onions. This is usually done in the form of sun rays. But in fact, the shape is not important, the oil just needs to be distributed evenly throughout the meat. Cover the cauldron (or pan) with a lid and place it on the stove. The heat should be set a little below average. At this temperature the meat will simmer for two hours. Check if you have selected the correct heating mode. To do this, after about half an hour, open the lid and see if the contents are boiling very hot, the heat needs to be reduced further.

Peel the garlic and chop it in any convenient way. After an hour, lift the lid and add black and allspice peppers, garlic, salt to the meat, pour in vinegar. Mix everything, cover with a lid and simmer for another 1 hour.

Remove the finished meat from the stove. To serve, separate the meat from the gravy. To do this, take a slotted spoon and use it to remove all the meat. Place it in a beautiful dish. Separately, pour or transfer all the gravy into a deep bowl.