What can be prepared from the remains of the finished barbecue: a list, tips

Do not know what to cook from the residues of the finished barbecue? Make a delicious dish and surprise the household.

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Shashlyk is one of the most beloved dishes of around the world. For many peoples of the Caucasus, barbecue is considered a national dish, and has its own different features of cooking.

Read on our website another article on the topic: "Is it possible and how to freeze pickled meat?". You will learn how to freeze a pickled, finished barbecue, and whether it is possible to freeze barbecue in mayonnaise, with onions.

Most often it happens that after picnics, festive celebrations, several pieces of barbecue remains inexpressible. Many people warm cold meat in oven, microwave, in pans. But there are many recipes, thanks to which, you can cook wonderful full -fledged dishes with the remnants of barbecue. Below we will talk about these recipes. Read further.

The remnants of the finished barbecue - what can be prepared: a list, tips

So, you were in nature and you left fried meat. What can be prepared from the residues of the finished barbecue? You can use pieces of cold meat for cooking - a list:

Second dishes
Baking
First dishes
Meat dishes
Delicious barbecue for cognac with the addition of sauces and spices

Here are the tips on how to make yesterday's barbecue tasty and delicious:

Return the barbecue left after the holiday, the taste of freshness will help ordinary dining vinegar. It is enough to put the meat in the pan, add a small amount of water, 20 g of vinegar, cover it tightly with a lid and simmer over low heat 10 minutes. The barbecue will taste as just cooked.

No less good way heating of barbecue - in the oven. Before placing the meat in the oven, you need to spray it with water diluted with vinegar, wrap each piece in food foil and warm up during 10-15 minutes at an average temperature. Take out of the oven and hold it without taking off the foil, for another five minutes. Then turn the meat, put in a plate and pour the sauce, ketchup or best cover with a pillow made of pickled onions. In order for the meat to look more appetizing, it can be strung on skewers.

Some lovers of barbecue leave a little marinade. It is also useful for warming up meat the next day. Put the barbecue in a pan with a deep bottom, pour with marinade and increase fifteen minutes under the lid over low heat.

So, if you still want to surprise your guests or households with unusual dishes prepared from a delicious barbecue, then below you will find some delicious recipes. Having opened the refrigerator and finding the necessary ingredients in it, you can start restoring yesterday's barbecue. Read further.

The second dish of the remains of the finished barbecue and rice: a simple recipe for making pilaf

Each housewife, among various cereals, will always have rice. Therefore, on the second dish you can prepare pilaf from the remains of the finished barbecue. For this simple recipe you will need:

Cold meat of barbecue
One fresh carrots
Two fresh tomatoes
One onion
One glass of rice
Salt and spices to taste
Ginger root, salad leaves

Cook in this way:

Cut the barbecue in small pieces, after cutting the burnt sides.
Grate the carrots on a coarse grater, cut the onions with cubes and put everything together in a stewpan with a deep bottom, add meat and vegetable oil, simmer, stirring, over low heat during 5 minutes to golden color.
At this time, put water with rice on the stove, sunbathe and boil the cereal until cooked.
Peel the tomatoes and finely cut it. In order for the peel from tomatoes to be removed easily, it is necessary to place vegetables in boiling water for a few seconds.
On the leaves of the salad, remove the legs and cut it with plates.
Peel the spine of ginger and grate on a fine grater.
Add finished rice, tomatoes, ginger and salad leaves to stewed vegetables. Mix everything and simmer over medium heat for ten minutes.
Sprinkle with spices to taste, salt and be sure to remove the sample.

When serving, decorate with fresh greens of parsley.

Cooking - vegetable stew from the remains of the finished barbecue - cook at home delicious and simple: recipe

Another second dish can be cooked quickly and easy due to knowledge of the basics of cooking from the remains of the finished barbecue - this is a vegetable stew. So, we cook at home delicious and simple. Here is the prescription:

To prepare the dish, you need to collect the following products:

Remains of barbecue
One onion
Two fresh tomatoes
One Bulgarian sweet pepper
One eggplant
Tomato paste
Celery, paprika, cilantro, parsley, bay leaf
Salt, pepper, spice "hops-sunels", garlic

Cook like this:

First you need to cook meat sauce. Finely chop the onion, put on a preheated pan with the addition of vegetable oil (2 tbsp), put it, tomatoes and bell peppers to it, sliced \u200b\u200bcubes. Stew all this for ten minutes, stirring.
Then add eggplant cut into cubes, two tablespoons of tomato paste and a little water, stir, cover with a lid and simmer for half an hour over low heat.
After 25 minutes, open the lid, add the coriander (first crush), “hops-sunels”, paprika and two pieces of bay leaf.
Cover again with a lid and subsidize until cooked the remaining five minutes.
Sprinkle the finished dish in finely chopped garlic, cilantro and parsley.
Remove from heat and close the lid.
Cut the meat with portioned pieces, pour the inconsistent sauce and put in a fifteen minutes heated to 210 degrees.

Garnish the prepared dish.

Flood pie with meat in the oven from the remains of the finished barbecue: a simple and delicious recipe

Pouring cake with meat in the oven from the residues of the finished barbecue

In cooking, pies baked with meat in the oven are considered a hearty and tasty dish. You can also cook pastries with the remains of the finished barbecue. For her, a pouring cake recipe is ideal. Here is the recipe is simple and tasty:

You can bake such a pie with the help of such ingredients:

Meat of barbecue
Two onbits
Two eggs
One glass of milk
150 g of mayonnaise
6-7 tablespoons of flour
A pinch of soda
Parsley greenery

Do this:

Cut the meat of barbecue in small cubes.
Add a little vegetable oil to the preheated pan and pour finely chopped onions.
Fry for two minutes until golden.
Remove from heat and pour the onion to the meat.
Add chopped parsley there and mix.
Beat eggs, milk, mayonnaise, soda and flour in a deep bowl. Knead to a homogeneous mass. The dough should turn out to be the consistency of sour cream.
Lubricate the baking dish with vegetable oil, pour half the dough, pour the meat filling and pour the remaining part of the dough. Put the pie in the preheated oven.
Bake for half an hour at a temperature of 170 degrees.

Cool the finished cake a bit and can be served to the table.

The first dish is the soup "piquant" of the remains of the finished barbecue: the recipe for cooking is simple and tasty

From the remains of yesterday's finished barbecue you can cook several wonderful and tasty first dishes. For example, soup "Spicy". Here is the recipe is simple and tasty:

To prepare a soup, you need to take:

The meat is barbecue
One onion
3 tablespoons of paste made of sweet Bulgarian pepper
3 pieces of potatoes
1 carrot
Bay leaf
Salt pepper

Cook like this:

Cut the kebab into several parts, place in a pan, pour water, add two bay leaves and send to the fire.
Peel the potatoes and cut into a cube. As soon as water with meat boils, pour the potatoes.
Peel the carrots and onions, cut into large pieces, place in a blender and cross it into a homogeneous mass to get a pasta.
Then add the prepared vegetable mixture to the boiling soup.
Let me boil 5-7 minutes And pour a paste of Bulgarian pepper into it.
Mix everything, salt, pepper. Cook until cooked.

Serve a dish with a pinch of greens.

Harcho soup from the residues of the finished barbecue: recipe

You can also use the remains of the finished barbecue when cooking a conventional Kharcho soup. It will turn out a tasty, rich and delicious dish. Here is the prescription:

For a soup you will need:

3 potatoes
1 large carrots
3 bulbs
Khanchlyk meat
100 g of rice
50 g of walnuts
2 tablespoons of tomato paste
Half of the red Bulgarian sweet pepper
Dried plums;
Cins, basil, green onion, bay leaf, ground coriander
One head of garlic
The seasoning "hops-sunels"
Salt, sugar
Black pepper, peas, fragrant

Do this:

Pour water into the pan and put it on the fire.
In the meantime, clean the vegetables. Chop two onions with small cubes, finely chop nuts and herbs. Pepper, carrots and the remaining bulb divide in two.
Put a dry pan on medium heat and fry on it all halves of vegetables on both sides.
When the water boiled, pour dried plums, fragrant pepper, black pepper, three bay leaves and baked vegetables. Cover with a lid, reduce the fire and let it boil for about an hour.

While the vegetables are boiled, prepare the frying:

Pour vegetable oil into the preheated pan, pour chopped onions.
While the onion is prepared, put two tablespoons of tomato paste in the container, add 1 teaspoon of sugar, a pinch of salt, coriander, ground black pepper, slightly water and mix.
Then pour into the pan with onions, send the chopped cilantro, basil, squeeze half the garlic through the press and knead thoroughly.
Reduce the fire and simmer for 2 minutes.
After add walnuts, stir again, tap it for another minute and turn off the stove.
Cover the roasting and set aside to insist.

We continue:

Rick rice under running water.
Remove the vegetables fried on both sides of boiling water.
Then salt the water in the pan, pour the rice, add chopped barbecue meat and boil for ten minutes.
After that, lay out the cooked roasting, stir and try on salt. If everything is in order, let it boil for three minutes, turn off.

Add a little greenery, the remaining garlic (after passing it through the press), sprinkle with the seasoning “hops-sunels”, cover with a lid and leave to brew for five minutes. The soup is ready.

“Beef under a fur coat” from the remains of a finished beef kebab: the recipe is the most delicious and simple

"Beef under a fur coat" from the remains of a finished barbecue

For dinner, from the remaining pieces of the finished barbecue of beef, you can prepare a dish called "Beef under a fur coat". With this dish, you will definitely surprise your households and even guests. Here the recipe is the most delicious and simple:

For preparation, you will need:

Khanchlyk meat
Three bulbs
One tablespoon of flour
One tablespoon of wine vinegar
Two slices of white bread
30 g butter
Vegetable oil
Half of the lemon
Salt pepper

Do this:

Peel the onion and cut into thin half rings.
Put the onion into a preheated frying pan with vegetable oil and simmer for fifteen minutes over low heat.
Next, add flour to the onion and mix thoroughly, pour a little wine vinegar, a small amount of water, simmer for half an hour, stirring regularly.
The meat must be cut with plates.
Pour half the sauce cooked in a frying pan into a baking container. Salt, pepper to your taste.
Then lay out the meat on top with an even layer and pour the remaining mixture.
Put the dish in the oven preheated to 180 degrees and bake 10 minutes.
Then pull it out, sprinkle with bread with bread in a blender, pour over with melted butter and place again in the oven until a crispy crust is formed (30-40 minutes).

Decorate the finished dish with finely chopped greens and lemon slices.

Delicious barbecue for cognac: recipe from the remains of the finished barbecue

Having taken out the remnants of a cold finished barbecue from the refrigerator, you can cook simple, but very tasty meat, which will be no worse than yesterday, but even better. This recipe is called the “barbecue bar” or a delicious barbecue for cognac. Here is the prescription:

From the ingredients you will need very little:

Khanchlyk meat
2 bulbs
A bottle of red wine
Salt, pepper, greens

Do this:

Fold the cold pieces of meat in a glass baking dish, put a coarsely chopped onion on top, salt, pepper, pour wine, cover and put in a heated up to 150 degrees The oven for two hours.
After pulling out the container, remove the lid and send it to the oven again for another half an hour so that the wine evaporates a little.
Remove the finished meat with a slotted spoon, put on a plate, decorate with twigs of dill or parsley, and you can serve on the table.

The meat is very juicy and delicate, melting in the mouth, goes well with cognac.

Saus for the remains of the finished barbecue with tomato paste: Recipe

An excellent sauce for the finished barbecue is considered to be prepared on the basis of tomato paste. The tomato makes the meat softer and juicy. You need to take yesterday’s rest of barbecue, fold it in glass dishes, spray it with a small amount of mineral water and put to warm up in a microwave.

Pre -make the sauce:

In a bowl, mix ten tablespoons of tomato paste with a tablespoon of lemon juice, one teaspoon of salt, two tablespoons of sugar. Mix.
Cut the two small bulbs with a small cube and pour into tomato paste.
Next, add a few cloves of garlic passed through the press, finely chopped parsley, one teaspoon of dried basil, pepper and pour everything 150 ml of boiled water.
Mixing thoroughly, let it brew for half an hour.

Warm pieces of meat when consumed, lower it into the sauce. It will be very tasty, juicy and appetizing.

Sauce for the remains of the finished kebab on kefir: recipe

It combines well and adds the piquancy of a heated kebab on a kefir basis. Here is a sauce recipe for the remains of a finished barbecue:

For such a mixture, you will need:

A glass of kefir
100 g of sour cream (20%)
One fresh cucumber
A bunch of greenery
2-3 cloves of garlic
Black ground pepper, salt, rosemary, thyme, basil

Do this:

Grate the cucumber on a fine grater, chop the greens, pass the garlic through the press.
Beat sour cream with kefir into a homogeneous mass, pour salt, peppers, spices (rosemary, thyme and basil to taste) to it, stir and refrigerate for ten minutes.

White sauce will give hot meat tenderness and freshness.

As you can see, it is possible to reanimate the meat of barbecue. But it should be remembered that a soft dish will be if the marinade is selected correctly, and it is originally prepared soft and delicate. If the meat for barbecue with veins and when frying on the stake remains hard, then any of the proposed methods will not make it soft. The meat must be initially chosen correctly so as not to spoil the barbecue. Enjoy your meal!