Advice 1: How to make beef softer

Some Housewives are not taken for cooking beef, because they can't make it tender and soft. However, to eliminate beef from the menu not worth it, because this meat is not only tasty, but also useful. And so it was even soft enough to adhere to certain rules of cooking.
Instruction
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To beef was soft try in the first place to buy good meat. So, for frying and chops is better to buy a sirloin, stewing quite suitable shoulder or the back part of the shank. In addition, pay attention to the colour of the fat. The yellow color indicates the age of the cow, the meat will definitely be hard. Therefore, it is advisable to buy beef with white fat.
However, even if you are not the best piece of meat, try to soften the beef. There are several different ways to make tough meat soft. The choice of a way to soften the meat depends on what you want to cook beef. In our country the most popular beef dishes are perhaps the beef stew and beef chops.
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2. Soft beef stew
. Wash the meat under cold water and dry it with paper towels. If the meat will be water, when frying, it will be hard to splash.
b. Cut 1 kg of meat cubes with a size of 3x4 cm, rascality in the pan a little vegetable oil and sear the beef on all sides over high heat until Golden brown.
c. Put fried beef in a saucepan with a thick bottom, pour 1 liter of boiling water and add 2 tablespoons of vinegar. When the contents of the pan boil, reduce heat, cover pot and leave the meat to stew.
d. In an hour (if the meat is very old, then half an hour) add the meat a few Bay leaves, diced onion and worn on a medium grater carrots. Then return meat to stew. If necessary, add a bit of boiling water instead vykipela water.
e. After 20-25 minutes, add in beef, salt, pressed garlic, your favorite spices, chopped parsley and 1.5 tablespoons of good tomato paste. All mix thoroughly and simmer the beef for another 5-7 minutes.
To cook beef soft for this recipe allow for 3 factors: a preliminary roasting meat on high heat (the juice stays inside the meat and not follow in the frying pan), pouring boiling water into cold water due to the sudden drop in temperature the meat can acquire a hardness) add vinegar and tomato paste (acid, containing in them, soften meat fibers).
Beef for stewing
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Soft beef steaks
. Cut the beef across the grain into pieces and whisk them well with a hammer.
b. Marinate the beef 1.5-2 hours. As a marinade, you can use a mixture of lemon juice and olive oil, a mixture of soy sauce, and passed through the press garlic and yogurt or tomato paste. In addition, beef can be soaked in regular milk.
C. Rascality in a frying pan with vegetable oil and fry chops on both sides in high heat until Golden brown. Then reduce the heat to low and fry each side of the steak for 5-7 minutes. Salt beef is better after the appearance of the crust.
Beef chops be tender due to the pounding and marinating meat and adding salt early in the cooking, and after the appearance of the crust.
Beef chops

Advice 2: How to boil beef for soup

For making flavored strong brothand beef need to choose the right cuts of meat. Soup is usually meat with bone and connective tissue. If used for cooking frozen meat, the broth will need to be lightened, otherwise it turns murky.
You will need
    • beef with bone 1 kg
    • water 3 liters
    • onion 1 piece
    • carrots 1 piece
    • parsley root or celery 20 g
    • salt to taste
    • black pepper 10 grains
    • Bay leaf 5 pieces
Instruction
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Fresh meat wash under the tap with cold water. Cut it into pieces. Arrange the meat in a saucepan and cover with cold water. Place the pot in a cool place for 30 minutes, to drain meat juices. Then place the pot on high heat and close lid.
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Bring meat to a boil. With a slotted spoon, remove the resulting foam. When the foam disappear, cover the broth with a lid and make a slow fire. The broth should barely simmer. Periodically remove cover and remove with a slotted spoon beef fat from the surface. It can give the soup a bad taste. Removed fat put in the frying pan where you will fry the root vegetables for the broth.
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Two hours after the start of cooking, add the sliced roots. If you need broth brown, then the onions and carrots pre-fry. Add salt, pepper and Bay leaf. Simmer beef broth for forty more minutes.
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Remove cooked meat from pan, and drain the liquid through a fine sieve. If you want to get a clear broth, then lighten it. Cooled and strained broth put on the fire. Stir egg whites in the bowl, but not beat him. Pour into a saucepan and bring to a boil. Remove the foam and again strain through cheesecloth.Cooked beef can be added to the broth, and can be used as a separate dish.
Note
The salt in the broth, add toward the end of cooking, otherwise the liquid will strongly foam. Increase loss of proteins from meat, and decrease the nutritional value of the broth.
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Dried herbs add to broth 5 minutes before the end of cooking.
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