Quince with meat: cooking recipes. Stewed pork with quince Pork with quince in the oven

Ingredients (Serves 4):

600-700 g pork

500-600 g quince

100 g dry red wine

Vegetable oil

Ground pepper

Dried herbs (marjoram, basil, thyme, whatever you like)

In the Caucasus, meat with quince is very often cooked. This is usually a stew with quince chunks. But today we will move a little away from the classic recipe and cook the meat baked in the oven.

Quince is one of the few fruits that is difficult for most people to eat unprocessed. Quince has a unique light aroma, ripe fruits are quite sweet, but at the same time the fruit is very hard and tart. Therefore, most often quince is subjected to heat treatment before serving. Quince desserts are great - baked quince with honey and nuts or quince jam. But more on that another time.

For this recipe we need a piece of pork, preferably the neck part, which is great for baking in one piece. Wash the pork, get rid of unnecessary films and excess fat and dry it. A piece of meat must be cut with deep pockets every 2 centimeters, without bringing the cut to the end. Grease the meat generously with oil and rub with ground pepper and dry herbs. Choose spices that you like and suit your taste best for pork. My choice is dried green basil. Put the meat in a bag or any container with a lid and refrigerate for 2-3 hours to marinate. I do not advise you to salt the meat, the salt will draw out juices from the meat and the dish may turn out to be dry.

When the meat is marinated, prepare the quince. It is necessary to thoroughly wash the fruits, make sure that there is no fluff left on the peel. Cut the quince into slices without removing the peel. We remove the seed pods.

Do not throw away seed pods. Dry them and use quince seed decoction to relieve coughs. It helps a lot.

Then everything is simple: we take a baking dish with high sides, line it with a large piece of foil. Note that the meat will need to be wrapped tightly in foil. Put the meat on foil, stuff the pockets with quince and put it open in an oven preheated to 200 degrees for 10-15 minutes. We take out the form with meat, pour it over with wine, pack tightly with foil and return everything back to the oven. Reduce the temperature in the oven to 180 degrees. Leave the meat to bake for 1 hour. After this time, we take out the meat from the oven, open the foil and return it back to the oven for 20 minutes to brown. You can pour juices from the bottom of the mold on the meat from time to time, so it will look more appetizing and less likely to dry out. After you take the dish out of the oven, let it stand in a warm place for about 30 minutes so that all the juices are distributed in the meat.

Serve hot quince meat with any side dish of your choice.

Bon appetit and enjoy!

Quince is the most mysterious fruit of all the well-known ones. It looks inconspicuous, hard as a stone, tart to the point of impossibility, but at the same time it has such a chic aroma that its presence can make the dish exquisitely aristocratic.

In the Caucasus, whole gardens of this amazing fruit grow and a dish - meat with quince, the recipe for which has ancient roots, is cooked there very often, especially in late autumn, when the fruits ripen. Lamb is traditionally used for cooking, but this is not necessary. Pork, beef and meat of ducks and geese go well with quince.

Stew with quince

Ingredients:

400 gr. pork
400 gr. quince
1 onion
vegetable oil
spices

Cooking method:

To cook stewed meat with quince, wash the quince, cut it into slices, while removing the seed box. Vegetable oil is poured into a large frying pan, and when it is hot, quince slices are spread. Quince is fried over high heat so that a pleasant golden brown crust forms on top, and in the middle it remains raw. In the process of frying, the quince is salted and pepper.

If there is a lot of quince, then it is not necessary to put it all in the pan at the same time, otherwise it will give juice and not fry. The quince fried in this way is set aside for a while.

The meat is cut into pieces, about 3-4 per serving, and fried in oil flavored with quince. Fry the meat until it is browned, then put it in a saucepan, add salt and pepper. Then they fry the onion, cut into half rings, put it to the meat, add a little broth, water or wine - the liquid in which the meat will be stewed.

The meat is put on a slow fire and stewed until fully cooked, and only after that fried quince and spices are added to it to taste. Cover everything and simmer for about 20 minutes to make the quince. Only with this order of laying the components of the dish, the quince will not be sour.

Quince stuffed with meat

The original recipe will come in handy to make the family menu more varied, but it is so good that the dish can also be served on special occasions - on the festive table.

Ingredients:

4 things. quince
200 gr. veal for mince
100 g fat ham
veal broth
20 gr. butter
50 gr. white bread
1 tbsp. a spoonful of flour
10 gr. lemon juice
1h a spoonful of mustard
1 onion
1 carrot
1 egg
sugar
spices

The number of products is calculated for 4 servings

Cooking method:

The quince is washed, peeled, seeds and part of the pulp are removed to make a minced meat mold. It is best to leave the walls about 1 centimeter thick.

The next stage is the preparation of minced meat. Meat, onions, carrots, a slice of white bread, previously soaked, are passed through a meat grinder. Mustard, salt, pepper and lemon juice are added to the minced meat.

Quince is stuffed with this filling, butter is put on top and covered with a thin slice of ham so that it stays in its place during cooking, it is pinned with a toothpick.

The quince prepared in this way is placed in a saucepan and half filled with broth, then covered with a lid and boiled over medium heat until tender. Then the quince is carefully laid out on a dish, and the sauce is prepared from the broth.

The flour is diluted with water and poured into the broth, stirring occasionally. The whipped yolk is sent there, salted, pepper, sugar, lemon juice are added. The sauce must be brought to a boil, stirring continuously, so that it thickens slightly.

Quince is served on the table with this sauce, and boiled potatoes can be used as a side dish, it will not be superfluous to sprinkle everything with herbs.

Quince in Kokand style

This is an oriental dish, rich in aromas and endlessly tasty, especially cooked in a cauldron, but if there is no way to cook in a cauldron, a deep frying pan, preferably with thick walls, will do. Instead of the traditional eastern lamb, you can take pork, the dish turns out to be no worse.

Ingredients:

200-300 grams of ribs or fillets with fat
200 gr. pulp for minced meat
100 g lard
4 things. quince
4 things. potatoes
4 things. sweet pepper red
2 pcs. hot pepper
2 pcs. turnips
greenery

Cooking method:

Fatty meat or ribs are placed on the bottom of the cauldron or pan, everything is sprinkled with salt and cumin. If the meat is not fat enough, then you can add vegetable oil, but it is better to adhere to the technology exactly. Put on the meat whole peeled potatoes, pepper cut in half, carrots in large pieces, divided into 4 parts of turnips.

For stuffing quince, minced meat is prepared: the pulp is finely chopped, finely chopped bacon is added to it, everything is seasoned with cumin and salt.

The quince is washed thoroughly so that it gets rid of the fluff, then cut in half and seeds are selected. Minced meat is put in a lot of quince, with a large slide, so that outwardly it resembles a ball. Stuffed quince is placed in the topmost layer.

In this dish, it is important that the container in which it is cooked is tightly closed. Steam should not come out from under the lid, otherwise the very oriental flavor of the dish will not work and, in addition, it may burn if the water evaporates actively. During cooking, it is not recommended to open the lid and look inside.

The first 30 minutes the dish is cooked over a sufficiently high heat, then it is made smaller and it is stewed, meanwhile all its ingredients enrich each other with aromas and flavors. This will take about 2 more hours, and as a result, vegetables, quince and the most tender meat of extraordinary taste and aroma are obtained soaked in meat juice.

Fragrant quince has a tough and astringent pulp. That is why it is almost impossible to consume this fruit fresh, except perhaps as an additive to tea instead of lemon. Meanwhile, when cooked, the quince becomes soft, giving the main dish a pleasant sour taste and sophisticated aroma. Fruit slices are added to meat when stewing or baking, and then laid out on a plate and served as a side dish. You can also prepare other dishes from fragrant fruits. Our article presents recipes for quince with meat. Everyone can choose the ideal option for themselves.

Beef stew with quince

The secret to cooking any meat is the right marinade and a good side dish. It is advisable that they prepare together. Then the garnish will be saturated with meat juice and will turn out to be incredibly tasty.

Among all the variety of recipes for quince with meat, the following option is considered one of the most successful. Below is an algorithm for the step-by-step cooking of beef stew with a side dish:

First of all, the meat must be marinated. To do this, mix olive oil (2 tbsp. L.) And vinegar (1 tsp. L.) In a small deep bowl, add the juice of half a lemon, a pinch of cumin, star anise star, sweet pepper and bay leaf (3 pcs.), Provencal herbs (1 tbsp. l.).
The beef is rubbed with cooked marinade, transferred to a bag and sent to the refrigerator for 1 hour.
The meat is cut into small pieces and fried in a pan with vegetable oil. Fry beef on both sides for about 5 minutes.
Quince is cooked in a separate frying pan. The fruits are cut into large pieces, and the onions are cut into half rings. In a frying pan, first the onion is sauteed in a small amount of vegetable oil, and then quince is added to it. Fry for 10 minutes.
When the red juice ceases to stand out from the beef, quince and onions are transferred to the pan to the meat. The dish is stewed under the lid for another 10 minutes.
Add salt and pepper 5 minutes before cooking. Sprinkle with herbs before serving.

Meat with quince in a slow cooker

Pork is ideal for this dish. In a slow cooker, the meat turns out to be juicy, soft and aromatic. After an hour, the finished treat can be served at the table.

Cooking quince with meat is as follows:

Vegetable oil is poured into the multicooker bowl, onions are laid in half rings and pieces of pork.
The cooking mode "Roast" or "Baking" is set for 10 minutes.
At this time, it is cut into quince slices.
After the sound signal about the end of the program, quince, salt and pepper are added to the bowl, a multi-glass of water is poured.
The "Extinguishing" mode is set for 1 hour. Pork is laid out on a plate along with a side dish.

How to bake meat with quince

This dish can be served as a main dish or as an interesting appetizer. Cooking meat with quince in the oven will be easy if you follow the following sequence of steps:

Wash a piece of pork weighing 700 g (loin, neck), dry it and make deep cuts every 1 cm.
Rub the meat with a mixture of salt (1 tsp), ground black pepper and thyme. Let the pork marinate for two hours.
Peel the quince and cut into thin slices. Insert them into deep cuts.
Put the meat on foil, after making high sides.
Send the pork to a preheated oven (180 ° C) for 10 minutes.
After a while, take out the meat, pour 100 ml of red wine on top of it, then seal the foil tightly.
Continue roasting pork for 1 hour.
10 minutes before the end of cooking, open the foil and let the meat brown. To prevent the pork from drying out, it is recommended to water it with the released juice.

Quince with meat in the sleeve

Juicy pork with a piquant taste and amazing aroma will turn out if you prepare the dish according to the following recipe. Just a few steps are enough:

Wash the quince (1 pc.) And cut into slices directly with the peel.
Melt butter (100 g) in a frying pan. Fry the prepared slices until golden brown.
Cut pork (500 g) into large pieces. Fry the meat on all sides in the remaining oil.
Pour spices into the baking sleeve: a teaspoon each of salt, seasoning for meat, tarragon and 3 cloves of finely chopped garlic. Put pork and quince with spices.
Tie a sleeve and send it to an oven preheated to 190 ° C for 40 minutes.

Other recipes for quince with meat are offered below. During the preparation process, it is important to adhere to the exact recipe.

Uzbek pilaf with quince and meat

This traditional oriental dish is prepared in the following sequence:

Lamb fat is heated in a cauldron. As soon as it is melted, it must be removed immediately. Vegetable oil can also be used.
Onion (1 kg), cut into half rings, is dipped into the heated fat. When it becomes golden, you can spread the meat cut into pieces (1 kg).
The lamb should be fried until golden brown, and only then can the carrots be added to it.
Add spices for pilaf or a tablespoon of cumin into the meat with onions.
Pour water into the cauldron so that it covers the meat by 2 cm.
Bring the gravy (zirvak) to a boil, then put in it a whole hot pepper, a quince cut into 4 parts and 2 heads of garlic. Add a tablespoon of salt. With a slow boil, cook the zirvak for 40 minutes.
At this time, Devzira rice (1 kg) is soaked in warm water for 30 minutes, and then washed under cold water up to 7 times.
Rice is placed in a slightly salted zirvak and filled with water 2 cm above the food.
As soon as the water boils away, the cauldron is removed from the heat and covered with a lid wrapped in a towel. In this form, it can be left for 30 minutes or more.

Quince with meat recipes are simple to prepare. But the dishes turn out to be very tasty and satisfying.

Meat with quince in a pot

Beef, pork and lamb can be cooked with this late-autumn fruit. But experienced chefs assure that veal is especially tasty with quince. The sour juice neutralizes all fat and makes the meat tender, literally melting in your mouth.

Step-by-step cooking consists of several stages:

Quince (3 pcs.) Peeled and cut into thin slices.
Veal (500 g) is cut into small pieces, and the onion is chopped in half rings.
Meat and onions are fried in vegetable oil until crusty. Salt is added.
A layer of quince is laid out on the bottom of the pot, and half of the pork with onions is placed on top.
Then the chopped yellow fruits and half of the veal are again put. From above, the meat is covered with quince and filled with meat broth (400 ml).
In the oven, the dish is baked for 50 minutes at a temperature of 180 ° C.

Roast pork with quince

The following recipe can be used to make another delicious potted dish. From the ingredients listed in the step-by-step instructions, 3 servings are obtained. Procedure in the cooking process:

Pork (500 g) is cut into small pieces, salted, pepper and fried in a pan with vegetable oil.
The onion is cut into half rings and sautéed in a separate frying pan.
Potatoes (6 pcs.) Are peeled and cut into small pieces.
Layers of pork, potatoes and onions in pots (3 pcs.). Pour 50 ml of salted broth or water on top.
The pots are placed in a cold oven. After that, the temperature is set to 180 ° C. Roast is prepared for 1 hour.
At this time, the quince is cut into cubes.
Quince is placed in hot pots, after which the cooking process continues for another 40 minutes.

Dishes with quince and meat are served hot. They can be prepared for dinner or for a festive table.

Quince stuffed with meat

Step by step the following dish is prepared in the following sequence:

Salt, finely chopped onion and garlic, spices to taste and herbs are added to pork and beef or chicken mince (450 g).
Quince (4 pcs.) Is cut in half. Using a small sharp knife, the pulp is removed (the walls remain about 1 cm thick).
Quince halves are stuffed with minced meat, laid out in a baking dish and sent to the oven (180 ° C) for 20 minutes.
The dish is removed from the oven. Each quince half is poured with sour cream sauce. For its preparation, sour cream (4 tablespoons) is mixed with the same amount of cream, spices and salt. In addition, 300 ml of water is poured into a baking dish, after which it is again sent to the oven for 40 minutes.
To check the readiness of the dish, the quince is pierced with a knife. It should easily enter each fruit.
Sprinkle the finished quince halves with cheese.

Cooking time - marinate for 3 hours and bake for 1.5 hours in the oven.
Servings - 5-6.

Ingredients:

Meat with fat (I had a pork neck) - 1 kg,
Quince - 2 pcs.,
Spices for meat (your favorites) - 2 tbsp. spoons,
Lemon- 0.5 pcs.,
Red wine (semi-dry dry or semi-sweet) - 200 ml,
Sugar (if the quince is too sour) - 2 tsp,
Salt and black ground pepper- taste.
Foil.

Cooking method:

Pork fillet from the neck is ideal for this dish. Such a piece is juicy and easy to stuff. But if you are not an adherent of pork, then you can take veal with fat or beef, but keep in mind the fact that beef needs to be cooked in the oven for two or even three times longer.

First, let's prepare the meat

When the meat is marinated, prepare the quince.

Rinse the quince, peel it, remove the core and cut into pieces.
Pour lemon juice on the quince to stop the oxidation of the fruit and add additional notes.
Try quince to taste, if it is too sour and tart, then you need to sprinkle it with sugar, it seems delirium at first glance, but sugar will balance the final taste of the dish and it will not be sour, and will also additionally help stretch out quince juices and then give them to the meat.
We put oven to warm up to 180 degrees C.
Now we put these slices of fragrant quince between the pieces of meat.
After that, cover the form with foil, grease it with sunflower or any other vegetable oil and carefully transfer the meat into it.
We place the mold in a preheated oven for 10 minutes, so that the meat is slightly browned and warmed up properly.
Then we take the meat out of the oven right in the mold and pour it over with wine.
Cover the mold with foil, increase the temperature to 200 degrees C and bake the pork for 1 hour.
Veal can be cooked at a temperature of about 180 degrees C for 50 - 60 minutes. But in the case of beef, you need control, but you can cook without fear for the first 2 hours, and then you need to look under the foil every half hour to check the readiness of the meat. If during cooking the liquid in the form evaporates, then from time to time you need to add bouillon or warm water.
During baking, you need to water the meat with juice from the mold a couple of times so that it is more juicy in the finished state.
To get a golden brown crust, kill the foil, turn on convection, or

Quince is not tasty to eat raw. However, the dish with its use turns out to be very aromatic and amazing in taste. We offer the best recipes for meat with quince.

In a cauldron, the meat is baked evenly and turns out to be soft, thanks to the quince it acquires a special aroma and rich taste.

Onions - 1 pc.;

Potatoes - 2 pcs.;

Garlic - 3 cloves;

Lemon juice - 0.4 cups

Water - 3 cups;

Olive oil - 0.4 cups

Quince - 3 fruits;

Pork - 1100 g;

Tomato puree - 1 cup

Preparation:

1. Chop the onion. Pour olive oil into the cauldron. Place onion half rings. Chop the garlic cloves and add to the onion when golden.

2. Cut the meat piece. Place the resulting large pieces in the form of straws in a cauldron. Hold until golden brown.

3. Sprinkle with salt and pepper. To fill with water. Add tomato puree.

4. Cut the quince. Chop the potatoes. Send to the cauldron. Pour lemon juice over. Cover with a lid. The quince stew will be ready in an hour.

Dishes with quince and meat are always aromatic and tasty. To make the dish juicy, we suggest cooking in pots. The products are soaked in juice, which is released during heat treatment, which will make the food especially tender and appetizing.

Ingredients:

Olive oil - 4 tablespoons spoons;

Red wine - 230 ml;

Red onions - 2 pcs.;

Lavrushka - 2 pcs.;

Garlic - 3 cloves;

Tomato paste - 2 tbsp spoons;

Quince - 2 pcs.;

Tomatoes - 420 g;

Beef - 2 kg.

Preparation:

1. Chop the garlic cloves. Fry in oil in a skillet.

2. Cut the quince. Add to the skillet and fry. Chop the onion. Place in a skillet. Fry. Put in pots.

3. Chop the beef. You should get large cubes. Arrange in pots. Lay out the chopped tomatoes. Cover with paste. Place the lavrushka. Sprinkle with salt. Drizzle with wine and pour water to the top.

4. Cover with a lid. Place in an oven. Bake for an hour. 180 degree mode.

In a multicooker, food is baked evenly. Thanks to the device, you will only spend time on preparing the components, and the multicooker will do the rest for you.

Ingredients:

Pork - 1100 g;

Quince - 4 fruits;

Sugar - 1.5 tbsp. spoons;

Water - 20 g;

Onions - 3 pcs.

Preparation:

1. Cut the meat piece into portions. Chop the onion. Half rings are required. Quince is needed in slices. Cut the middle.

2. Place onion half rings (half) in the bowl. Part of quince. Sprinkle with sugar. Arrange the meat pieces. Season with salt and pepper. Sprinkle lightly with water.

3. Cover with onions. Place the quince on top. Sprinkle with sugar. Salt.

4. Set the "Extinguishing" mode. Timer - 3 hours.

To make the dish tasty, choose fruits of a yellow uniform color. There should be no dents or stains on the surface.

Uzbek pilaf with quince and meat

A fragrant and amazing dish that will be enjoyed by the whole family.

Ingredients:

Vegetable oil - 240 ml;

Lamb - 1100 g;

Onions - 2 pcs.;

Spices;

Carrots - 1 pc.;

Quince - 2 pcs.;

Rice - 2 cups steamed.

Preparation:

1. Cut the meat into larger pieces. Pour oil into the cauldron. Heat and add meat pieces.

2. Chop the onion and send it to the meat. Simmer until golden brown onions.

3. Boil water and pour into a cauldron. The meat should be completely covered in liquid. Put out a quarter of an hour.

4. Chop the carrots. Add to meat. Cut the quince. Get the core out. Place in a cauldron.

5. Add water as needed. Sprinkle with pepper. Darken for five minutes. Add rice grains. Sprinkle with salt.

6. Add water. The liquid should be two centimeters higher than the rice. Simmer until tender.

Recipe from Stalik Khankishiev

At first glance, incompatible products turn into an amazing-tasting dish. Sweet carrots, sour quince and salted meat make the food incredibly juicy and melt in your mouth.

For cooking, use the meat of a castrated and always young ram. In this case, the dish will not acquire an unpleasant aroma.

Ingredients:

Lamb shank - 4 pcs.;

Vegetable oil - 2 tbsp. spoons;

Juice with 0.5 lemon;

Carrots - 3 pcs.;

Garlic - 4 heads;

Quince - 4 pcs.;

Savory - 1 tsp;

Water - 1 l;

Zira - 1 tsp;

Sugar - 1 tsp.

Preparation:

1. Warm up the cauldron. Chop the carrots. You should get large cubes. Place in a cauldron. Fall asleep cumin. Sprinkle with sugar. Fry in oil.

2. Lay out the shins. Salt. Sprinkle with pepper. Add spices and peeled garlic cloves.

3. Fill with water. Cover with a lid. Cook for an hour and a half in the oven.

4. Cut the quince into slices. Drizzle with lemon juice. Put in a layer in a cauldron. Cover and bake for half an hour.

Roast with prunes

The dish acquires a unique aroma and flavor thanks to the perfect tandem of quince and prunes.

Ingredients:

Pork tenderloin - 550 g;

Prunes - 7 pcs.;

Quince - 1 pc.;

Carrots - 1 pc.;

Onions - 1 pc.;

Vegetable oil - 3 tbsp. spoons;

Ginger - 0.3 tsp of powder;

Apple juice - 125 ml.

Preparation:

1. Pork is needed in bars. Sprinkle with salt and ginger. Drizzle with apple juice. Pickle. It will take an hour.

2. Cut the middle of the quince. Cut into wedges.

3. Peel and chop the carrots. Chop the onion.

4. Place the meat in a skillet and fry. Transfer to container. Add quince to the pan and fry. Put into a container. Place prepared vegetables and fry.

5. Send the toasted ingredients to the saucepan. Lay out the prunes. Sprinkle with salt. Add pepper. Pour the marinade over the meat. Cover and dark for a quarter of an hour.