Stewed horse meat
4 servings
90 minutes
Braised horse meat is a traditional dish of Tatar cuisine that embodies simplicity and richness of flavor. This dish has its roots in ancient nomadic traditions when horse meat was a primary food source. Horse meat soaked in aromatic spices and mustard acquires a rich taste with a slight spicy note after frying. Slow braising in broth makes the meat tender and juicy, while the addition of potatoes and Tatar vegetable sauce enriches the dish with textures. It is not just food but a true symbol of home comfort and hospitality, perfectly suited for warm family dinners or festive gatherings.
1
Cut the horse meat into 40-gram pieces. Sprinkle each piece with salt, pepper, coat with mustard, and keep in the cold for 30-40 minutes until the spices are absorbed into the meat.
- Horse meat: 300 g
- Mustard: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Fry pieces of meat in a heavily heated pan with fat, then transfer to a pot, add broth or boiling water, and stew.
- Butter: 2 teaspoons
- Horse meat: 300 g
3
Boil, fry, or bake large potatoes separately, place them in a pot with meat, add Tatar vegetable sauce, and simmer until cooked.
- Potato: 300 g