Men love it when they are given pleasant surprises. And the best gift for them is, of course, delicious food. Treat them to meat dishes. Prepare pork or lamb ribs, delicious beef, Armenian dolma, veal in pomegranate juice or satsivi with chicken. Let men feel your love and care.
1. Lamb ribs with spicy sauce and chili pepper
Ever need:
- 700 g of lamb ribs,
- 1 liter of meat broth,
- 3 tablespoons soy sauce,
- a bunch of green onions,
- 3 garlic cloves,
- 2 chili peppers,
- 500ml olive oil,
- 100 ml dry white wine,
- 2 tablespoons horseradish,
- salt and pepper,
- sugar to taste.
Preparation:
- Wash the ribs and cut them into portions. In a saucepan, heat the olive oil and fry the ribs over high heat for 4 minutes each serving. Then remove the saucepan from the fire, put the ribs in it and cover with a lid.
- While the ribs are being fried, prepare the sauce. Peel the garlic and pass it through a press. Wash the green onions and finely chop them. Wash and peel the chili peppers and finely chop the flesh. Pour the broth into the pot, bring to a boil, reduce the heat.
- Add soy sauce, garlic, chili pepper, green onions, white wine, horseradish to the broth. Add salt and pepper to taste, if desired, add sugar. Boil the sauce for 5-7 minutes, and then pour it into a saucepan with the ribs. Cook the ribs for 40 minutes under the lid.
- Preheat the oven to + 180°C. put the Ribs in a colander. Put a grid on a baking sheet, spread out the ribs on it and cook for 20 minutes. Serve with sauce.
2. Beef with vegetables
Ever need:
- 2 carrots,
- small celery root,
- 2 onions,
- 3 garlic cloves,
- 800 g of beef pulp (shoulder blade),
- 1 teaspoon ground cinnamon,
- 1 liter of dry red wine,
- 4 tablespoons vegetable oil,
- 200 ml of meat broth,
- 2 sprigs of rosemary,
- salt, ground black pepper.
Preparation:
- Peel the carrots and celery and cut them into small cubes. Chop the onion and garlic. Wash the meat, dry it, and put it in a pan with the vegetables. Sprinkle with cinnamon, pour wine and put in the refrigerator overnight.
- In the morning, remove the meat from the marinade, dry it well and fry it on all sides in vegetable oil. Remove the vegetables from the marinade to a sieve (collect the marinade), then add to the meat and lightly brown.
- Put the meat and vegetables in a deep dish, pour in the broth, marinade, and sprinkle with rosemary leaves. Bake for about 2 hours at + 200°C, periodically pouring the sauce. Slice before serving. You can serve it with fresh vegetables.
3. Armenian dolma
Ever need:
- 200 g pickled grape leaves,
- 100 g of rice,
- 1 onion,
- 2 sprigs of mint and parsley,
- 500 g of lamb flesh,
- 1 l of broth,
- salt, ground black pepper.
Preparation:
- Wash the grape leaves, put them in a small container and pour boiling water over them. Leave for 40 minutes, then flip into a colander.
- For the minced rice, boil until ready. Peel and finely chop the onion. Tear off the leaves of greenery and chop them. Meat pass through a meat grinder, combine with onions, herbs and rice. Add salt, pepper and mix.
- The resulting mince spread on the leaves and roll them. Put in a saucepan, pour in the broth and bring to a boil. Cover and simmer for 30 minutes.
4. Satsivi with chicken
Ever need:
- 2 tablespoons flour,
- 6 cups chicken broth,
- 4 garlic cloves,
- 1 hot pepper,
- Imereti saffron,
- 1 teaspoon vinegar,
- 50 g coriander greens,
- salt to taste,
- 4-5 bulbs,
- 1 chicken,
- 200 g of peeled walnuts.
Preparation:
- Wash the peppers, remove the seeds, and finely chop them. Put the chicken carcass in a wide saucepan, cover with water and cook until half cooked. Remove from the broth, cut into pieces and lightly fry on all sides.
- Walnuts, garlic, salt, hot pepper, coriander and saffron ground. Dilute the mixture with 6-8 cups of chicken stock, add wine vinegar to taste and cook for 10-15 minutes.
- Peel the onion, slice it and put it out for 5-8 minutes in a pan with the fat removed from the broth. Then add the flour and simmer with the onion for 4-5 minutes.
- Transfer the onion and flour to the boiling satsivi sauce. Cut the fried chicken into pieces, put it in a deep dish and pour boiling satsivi.
5. Ribs with sauerkraut
Ever need:
- 1 kg of pork ribs,
- 1 onion,
- 2 garlic cloves,
- 2 tablespoons vegetable oil,
- 150 ml dry white wine,
- 800 g sauerkraut,
- 2 tablespoons tomato paste,
- 1 Apple,
- 1 tbsp cumin seeds,
- salt, ground black pepper.
Preparation:
- Wash the ribs, dry them with a paper towel and cut them into pieces (1-2 ribs, depending on the size). If the ribs are very large, cut across in half.
- In a frying pan, heat the oil, put the pieces of ribs and fry on both sides until Golden brown. Transfer to a pot with thick walls.
- Peel and finely chop the onion. Peel the garlic, chop it and brown it together with the onion in the same pan where the meat was fried.
- Put the cabbage in a colander, rinse and squeeze. Pour the wine into the pan and simmer for 5 minutes. Add the cabbage, pour in enough water to cover the cabbage, and simmer for 10 minutes.
- Put the tomato paste, mix and simmer for 5 minutes. Wash the Apple, cut in half, remove the core with the seeds, cut the flesh into cubes and add to the cabbage. Cover the pan.
- Add the fried ribs, cumin, salt, pepper and mix. Simmer on a very low heat under the lid for 1 hour. You can serve with fried potatoes, garnished with herbs.
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