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.
How to make beef softer
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.
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
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 make beef soft

If the meat is beef, store-bought, turned out to be hard, it can be corrected. In the industry use a chemical – tenderizer, but we don't need them. To soften the meat , using technology otuwa and using marinades.
Beef will get soft if pre-marinate
You will need
  • Culinary hammer, meat axe, cutting Board, frying pan, vegetable oil, lemon juice, red wine, panokase vegetables, spices.
Buy beef. When selecting meat in the store, pay attention to the part of the carcass. Ideally, for frying, purchase a thick or thin edge, for roast beef – the sirloin and simmer the best sirloin or boneless ribs. Make sure you pay attention to the condition of the flesh: color, texture, elasticity. If the beef is pale, most likely it was several times frozen and thawed. The loose structure of the pulp indicates the same. Dimple left on fresh beef, needs almost one hour to disappear. This is a basic indication of quality, take them on Board.
Have the meat in portions. Roast beef is one of the few dishes that partenered after heat treatment. Cut meat across the grain is necessary, this will allow it to be softer. But if in your opinion pieces after cooking will be harsh, repel them with a cooking mallet. This partially destroys the crystal lattice of the product that would be beneficial for its softness.
Prepare the marinade in which the beef marinade. For steaks you can take this composition: 50 ml lemon juice, 40 ml of vegetable oil, 10-12 drops Tabasco sauce, salt and pepper. This quantity of marinade is sufficient for 700 to 800 grams of meat. The Italians make beef softer, use your marinade: in 70 ml of dry or semi-dry red wine – 30 ml of olive oil, sprig of thyme and rosemary, salt.
Marinate the meat the way it used to do in France. To make the beef softer, adventurous in the culinary sense, French is cooked in a special sauce. Want to be like them - take 2-3 bulbs of shallots, chop them, sauté in 1 tbsp olive oil, add 2-3 cloves of garlic, a sprig of Basil and a few grains of allspice. Pour 500 ml of red wine, boil for about 10-15 minutes, add salt, strain, and the remaining liquid boil down to half. Cool the marinade. Marinate beef in it for 1-1. 5 hours, then the meat after cooking is not only soft, but also very tasty.
If the meat is too much lived, it is better to use for fighting.
Is the advice useful?