How to cook beef? The best recipes of hot dishes

Veal is a meat. Although, in fact, this "young beef, veal has its own peculiarities cooking, allowing you to cook delicious and healthy meals. This article is all about the beef, its preparation, and, of course, the recipes of the most delicious dishes of meat.

Veal is noticeably inferior to other kinds of meat in popularity because it is difficult to call the same common as beef. But this is the only minus, because in all other respects, it leaves other meats far behind: protein VG 35% more than beef, and fat much less of 6.8 g against 30g beef.

In the beef more phosphorus, potassium, magnesium and sodium than beef, the same is true for vitamins B1, B2, B5, B6, B9, PP.

The meat of young - even dairy calves, softer and requires knowledge of the treatment, otherwise you will just waste their money and will not be able to appreciate all its advantages. Due to the fact that it has a lot of water (72 grams per 100g of meat, beef index is equal to 55), and very little fat, veal easily turn into a hard sole". It is therefore considered that to cook the meat more difficult than the same beef.

The veal has a degree of readiness, but there is no such degree of roasting as "blood" - in mediarena as it will not stand out red, and light pink liquid mixed with milk, and the taste and smell of it will be unpleasant. In addition, to eat this beef is unsafe for the stomach as badly baked.

Especially appreciated veal for its pale pink color and delicate taste. This is a lean, low-fat meat choice of many watchers and their health foodies. And, despite all the marked complexity of preparation, it should be noted, fans he is not so little, and even very much. And all because, as the saying goes, "the eyes of fear, the hands do: desire, attention and good mood had not brought a single chef!

Recipes veal

Veal can fry, bake, cook on the grill, cook, stew. The most popular methods include frying, stewing and baking in the oven. It get a delicious roast beef, zrazy, escalope, stew. But it is important that for different dishes, you should choose different parts of the carcass. And in General to approach the choice of veal market need with skill.

How to choose veal

Good veal is pleasant to the sight and smell: light, color from light pink to creamy pink, with fine fibers, the well-springs pressing, with elastic and very white fat, moist but not slimy. Meat color indicates the age of the animal: the veal whiter, the younger was the calf is extremely light possible color quality meat is almost white, with a pale pink tinge.

If you bought the neck, it is better to boil or put out to prepare the broth, if the cut of the loin, spinal or lumbar spine, it is better to fry it in the pan, to make medallions or the whole piece bake in the oven. The rump is preferable to use for cooking escalopes, also this part of beef can be roasted on an open fire, a pan or bake in the oven, veal sirloin tip really good schnitzel and roast. With such a part as the blade is better to cook the stew, beef Stroganoff, stew or roast. Veal brisket smoked, cooked or used for stuffing like pashnin (it can also be put out, but for a long time). Another part that can be baked in one piece - it's rump, also he can cook delicious schnitzel and beef Stroganoff, and the shank or the shank is better to use for jelly or too long simmer.

So, the meat is selected, it remains only to decide what dish to make of it. We will tell you about the best - the most interesting and simple recipes for beef.

Recipe braised veal

You will need: 800g beef, 20g butter, 5 Bay leaves, 2 small onions, 1 handful cranberries, 1/3 bottle dark beer 2 tbsp olive oil, 2 pinches of pepper-pepper, salt, if desired chilli.

How to put out the veal. Cut a piece of meat on the longitudinal layers of not more than 3mm thick, each cut into smaller pieces. Dry the pan to heat, dry Laurel, put the sliced meat, then pour in the oil, fry the meat until taromenane from all sides, salt, put the butter, chopped onion, peppercorns and cranberry and chili (if using). Fry all together for another 5-min, pour beer, put out 20 min at medium heat. This meat is juicy and very soft.

Very often veal prepared in the same way as beef recipes for this type of meat, and that's a big mistake, because to cook it more like a chicken than a meat - much less time. No less a bug and will be replaced in any recipe for veal meat beef - nothing really delicious will not work. Also in the preparation of this meat should be observed practically precision of the composition and quantity of ingredients, nothing to replace, not to use, for example, spices more than you need - so delicate flavor of the veal can score, and all efforts will be wasted. If you complete the recipe, use only the recommended good compatibility with beef products (see below in "the Subtleties of cooking veal").

Recipe of beef Stroganoff veal with mushrooms

You will need: 500g veal tenderloin, 200g medium-chain fatty sour cream, 50g butter, 10-12 mushrooms, 2 onions medium, 1 tbsp. flour, white pepper, salt.

How to cook beef Stroganoff with beef. Meat rinse and paper towel dry, across the grain slice thickness of 1 cm, with two sides to beat, then cut into strips of 5 cm, rings chop the onion, slice the mushrooms. Heat the butter in a frying pan, add the onion and meat and fry over high heat with constant stirring, 3min, add the flour, stir to warm up 1min. Put the meat in the capacity of a double boiler, add sour cream and mushrooms, pepper and salt, stir and cook for 25min.

Well veal and some fruits: orange, Apple, lemon, quince. The following recipe will appeal to anyone who loves the combination of meat and vegetables.

Recipe of beef with quince

You will need: 500g beef, 1 onion and quince, black pepper, salt for the marinade - 3 Bay leaves and pea sweet pepper, 2 cloves, 1 star anise, 2 tbsp olive oil, 1 tbsp. of Provencal herbs, 1 teaspoon of vinegar, ? lemon - juice, a pinch of Jeera (cumin).

How to cook venison with quince. Grind the spices in a mortar, add the vinegar, lemon juice and oil, stir, give 5 minutes to infuse, rinse the meat, RUB the marinade. Quince cut seeds, medium pieces to cut, chop the onion half rings. In a pan with hot oil, quickly fry the meat over high heat in another pan fry in butter quince with onions. When released from the meat juice will segestica, put it to the quince and onions in another pan, with the lid to extinguish all 10-15min.

The nuances of cooking veal

• Do not cook the beef at high temperatures, the exception is when the heat treatment is carried out very quickly and intensely. In all other cases, the meat should be very tender.
• To hydrate the veal in the cooking process, wrap it in bacon - it will make the meat juicier and will create a pleasant aroma.
• In the preparation of hot or roasting beef, it should often be watered eye-catching juices or sauce, wine or broth.
• Veal very well with such products as mushrooms, Parmesan cheese, capers and anchovies, mustard, liquid additives is better to choose a white wine, cream, cognac, balsamic vinegar, Madeira, coconut milk and olive oil. Vegetables are enriched with the flavor of the veal, carrots, celery, tomatoes, potatoes, onions, garlic, leeks. But the best companions among the herbs and spices for the meat will be sage, parsley, Bay leaf, tarragon, thyme, chives, rosemary, Basil, black pepper and nutmeg.
• Marinate the beef not necessarily, but hour marinating gives the meat a richer flavor and you can make it even faster.