You will need
    • — a piece of meat;
    • — mustard;
    • — mineral water.
Select the meat for cooking. For boiling, choose parts of meat carcasses, which contain a significant amount of connective tissue. When heated in hot water connective tissue swells gradually and the meat becomes soft. Beef carcass collect for cooking Backstrap, brisket, part of the rear and front legs, tush sheep — ribs, scapula. The piece should be no more than 1.5-2 kg, otherwise it will boil unevenly. The fastest cooked meat of a young animal. Better if the meat has been frozen. However, if a piece was frozen before cooking it must be completely defrosted. To do this, place the meat in a bowl, cover with wet cloth and refrigerate.
Grate a slice of beef, dry mustard and leave in the refrigerator for 10-12 hours. Then rinse the meat in cold water and boil. Or, pour beef mineral water for 1-3 hours before cooking.
Put the meat into boiling water to preserve minerals and protein. Then quickly bring the water to a boil and reduce the heat to a minimum. Meat should uvarivaetsja at a temperature of about 94 degrees C. When such a heating of the connective tissue softens gradually, the meat retains moisture and becomes soft.
Cover the pan with a lid. The extra oxygen will be supplied to the dishes, and fat oxidation will be minimal. In the broth, you can add peeled onion, carrots, seasoning, a little mustard or lemon juice at the rate of 1 tablespoon per 1 liter of water. Salt meat is not long before the end of cooking. You should not add water in the cooking process.
Don't overcook the meat, as cutting it will crumble. Cooking time depends on the part of the carcass, the weight of the piece, the age of the animal and varies from 20 minutes to 3-4 hours. To determine the readiness of meat, pierce it with a knife until the middle of the blade should pass easily and the meat will emerge colorless juice.
Leave the meat for 10 minutes in the broth in which it cooked. Then remove from the pan, slice into portions across the muscle fibers, sprinkle the hot broth, mixed with butter, and serve. If you want to use boiled meat later, in order to make it dry, wrap it in foil or place in a plastic container with a lid. Then the meat can be reheated in the hot broth.