Advice 1: How to cook beef

Seemed that can be easier than cooking beef? Many Housewives believe that simply throw the meat in water and boil it until it becomes soft. However, cook the beef, however, like beef broth, you need to know.
How to cook beef
You will need
    • 1 kg of beef;
    • 1.5 liters of water;
    • vegetables (onion
    • carrots
    • celery
    • potatoes);
    • black pepper;
    • Bay leaf;
    • salt.
There are two ways of cooking beef. If you want to get rich and flavorful broth, put the beef in cold water and place the pot over high heat. In this case the broth will move more soluble proteins, aromatic substances and mineral salts. If more important to you to cook the delicious meat, beef should be placed in boiling water. In both cases, the water should only slightly to cover the meat. Also allowed, to the meat was completely covered. In the first 15 minutes of the boil about a third of the liquid contained in the meat that goes into the broth. Therefore, the meat will still be smaller, and more broth.
After boiling, cover pot and reduce heat to low. This slow boiling will prevent the emulsification of fat from the broth may appear too greasy taste. Most Housewives used to remove formed in the first minutes of cooking the meat foam. However, do not do this. This foam is a protein used by that have fallen from the meat in the broth. So removing the foam reduces the nutritional properties of the broth. Don't worry, the foam will float in the finished broth. In the process of cooking it will disappear.
Cooking time for beef varies depending on age and fatness of the cow. The meat of a young animal is usually cooked for 40-60 minutes, old meat animal – 2-2. 5 hours. The willingness of the beef you can check with a fork. Pierce the meat at its thickest point. If the fork went into the meat without effort and from the place of puncture was not allocated a reddish juice, boiled beef is ready. Salt beef should be at the end of cooking – about 10 minutes before end of cooking. But if your main goal is a rich and flavorful broth, add salt at the beginning of cooking. After turning off the fire, do not remove the lid of the saucepan, give the meat about 10 minutes to infuse.
Useful advice
Cooked meat and beef broth will be more delicious if after the disappearance of foam you put in the water the peeled vegetables (onions, carrots, celery, potatoes) and seasonings (black pepper, Bay leaf). Vegetables it is better to not lay the pieces, as a whole.

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.
How to boil beef for soup
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
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.
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.
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.
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.
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.
Useful advice
Dried herbs add to broth 5 minutes before the end of cooking.

Advice 3: How to cook meat to make it soft

Properly cooked piece of meat turns out tender, soft, juicy and flavorful. Besides boiled meat is valuable protein product, rich in mineral and extractive substances.
How to cook meat to make it soft
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.

Advice 4: How to cook beef

Beef is young, old, frozen, steamroom. These adjectives determine the amount of time that must be expended to prepare a wholesome and tasty dish.
Beef is a useful low-calorie meat
Meat of bovine animals, under one year of age is called beef. This is a tasty, low-calorie (only 254 calories per 100 g of product) and very useful meat, if properly prepared. In order to evenly cook it, be cut into pieces weighing less than a pound.

Young steam beef

The meat is boiled only half an hour. Steam call beef, not exposed to freezing and got to the counter not more than 12 hours after slaughter. It is possible to define specific milky smell, high humidity and elasticity. Color on cross cut a piece of bright red, juicy, fat, white or creamy-white and elastic. It's almost veal, which is very useful for children and the elderly, so do not spoil this excess product heat treatment.

Young frozen beef

To store fresh meat longer than 12 hours at a temperature of about 20 degrees is impossible. It can deteriorate. Among lesozagotovitel is believed that the carcass after slaughter should be at least two weeks, "lie down" in the freezer for the meat softer. In spite of this, cooking time is increased after freezing. Young frozen beef should cook after boiling for at least one hour.

Old steam beef

The older cow has dark red meat and yellow fat. Purchasing a beef, you have to make sure it's fresh. It is enough to smell it and press your finger on the cross-section of the piece. If the smell does not cause unpleasant associations, and the shape comes back for 2-3 minutes, then that cow or bull scored less than 12 hours ago and not freeze-thawed prior to sale. The meat is cooked about an hour.

Frozen beef

Thawed meat should gradually. You can use the microwave or just put in 6 hours at room temperature. You need to cook in salted water for a couple of hours. Before boiling, remove the foam, then reduce heat and cover.

To cook meat you not only in a simple pot. Often used a pressure cooker and a slow cooker in which the products are subjected to heat treatment under pressure. Therefore, the cooking time is greatly reduced. In such household appliances beef is cooked between 30 minutes and one hour. In a microwave oven this process to last about an hour. However, in this case, you should consider the quality and condition of beef.
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