How to make boiled meat

1

You should add the meat to the stew when the water is cold; never with hot water, as doing so will toughen the meat and make it inedible.

2

During cooking, the meat loses fats and its flavors, making it somewhat bland, and everything remains in the broth, which is why it's important to pair it with legumes, vegetables, and aromatic herbs.

3

This method of cooking meat requires long cooking times, but does not need prolonged and constant attention from you. Chicken is cooked in a regular pot for 40 minutes per kilo, and in a pressure cooker for 5 minutes. Pork is cooked in 1 ½ hours in a traditional pot and 15 minutes in a pressure cooker, per kilo.
Beef takes the longest, as one kilo takes 55 minutes in a pressure cooker and up to 2 ½ hours in a regular pot.