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Beef and potatoes in the multicooker

This recipe is a godsend for housewives who don't have time to stand at the stove for a long time, but want to feed their family something tasty. A minimum of manipulation with meat, and as a result, the flavorful and tender boujenina is ready. I cook the potatoes in the juice that is released after baking, so that both the side dish and the meat are ready at once.

boujenina in multivark

Composition:

boujenine:

  • pork (neck or thigh) - about 1.5 kg
  • garlic - 4 cloves
  • spices (pepper, mustard powder, hmeli-suneli)
  • salt
  • sunflower oil - 3 tbsp
    • .

garnish:

  • potatoes - 4-5 pieces
    • .
  • salt

Cooking boujenina in a multicooker:

Press the garlic and mix with the spices and salt.

spices for boujenina

Pierce the meat in several places and spread the spices.

meat for boujenina

Put the meat in the fridge for a few hours (4-5 hours is enough for me) to marinate. Then grease the meat with 2 tbsp of oil, and pour 1 tbsp into the pan of the multicooker.

Put the meat in the pan and cook for 20 minutes on "bake" mode. Then turn the meat over and cook again for 20 minutes on the "bake" mode.

boujenina in multivark

Then turn on the "stew" mode and cook for 2 hours.
After the meat is cooked, take it out without draining the released juice. Put the potatoes cut into slices into the pot, salt them and cook in the "bake" mode for 20-30 minutes.

And then turn on the "bake" mode and cook for 20-30 minutes.

potatoes in multivark

potatoes baked in the multicooker

Good appetite!"

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