What to cook beef?
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Beef - very popular in our country meat, but to call it a favorite can only be a stretch - often it gets hard and dry. In this article we will discuss how to cook beef and some delicious dishes you can make out of it.
Under the beef in our country understood the meat of cattle, regardless of their sex - it's about the meat of bulls, cows and meat (often even the latter, which in Western countries is considered second-class - they prefer a more delicious meat bull). Housewives cook this meat a lot of various first and second courses, including roasts, barbecue, burgers, etc., as well as a variety of snacks, but, unfortunately, often beef turns dry and tight. Nevertheless, it remains a popular and somehow difficult to imagine a diet without any average meat eater in our country - we simply adapt and eat beef the way it turns out. Not to adapt, and cook beef is always delicious, it is necessary to consider some nuances.
For reference: beef - an excellent source of complete protein, essential for normal development and functioning, and it is rich in iron, zinc and others. Trace elements, contains B vitamins and vitamin E.
Secrets of cooking delicious beef
First of all, you need to choose beef - if you buy the bad old meat, as it is not ready, it will be tasteless. Always pay attention to the color of the fatty layers in a piece of meat - they should not be yellow or light yellow - this indicates that the old meat (normal fat color - cream), also on the age of the animal speaks too dark meat. Light and dark areas on the meat should not be - its color should be uniform, and the meat should not have bright color - it says that it "tinted" dyes. Attach the meat white paper napkin - if bright red prints are available, such meat is better not to buy in the normal color print should be pale pink and napkin is only slightly damp. Often hard turns frozen meat - Today all the doctors and specialists cooks do not recommend buying frozen meat on the state of which it is difficult to judge on appearance, it is better to take the chilled meat.
In our country, beef is divided into 3 categories (grades):
- Higher grade - parts of the carcass in which the edible part is 90-100% (sirloin, rump, rump, sirloin, back and breast portions);
- First grade - parts of the carcass in which the edible part is up to 80% (shoulder, the shoulder portion, groin);
- Class II - parts of the carcass in which the edible portion is 60-65% (back and front shank, desperately).
- Before frying or beef stew better fry over high heat - fiber "sealed" and the juice is left in the meat, it will turn out juicier.
- If in the process of cooking the meat need to add water, never just blow cold water - just hot water! Sudden change in temperature could be another reason for the rigidity of beef.
- Softens the sour beef and red wine, and contained in vinegar and tomato paste acid softens the fibers of the meat. In general, beef softens any alcohol, but if so it is in the recipe - it's good - if not better add red wine or vodka, after which there remains no flavor, suitable brandy and vermouth, but they still taste that is not always needed.
- Before cooking the beef always try to beat - so it is a more gentle, need to beat both sides. Also "loves" beef and pickling.
- Juiciness of the meat can be stored using the batter or breading.
- Before quenching always fry the meat, and then immediately cover the lid - it will not give moisture to evaporate.
- Cut the beef across the grain needed, always clean the meat from veins and films.
Recipes for delicious dishes from beef
Cook beef can be a lot of ways: to extinguish, fry in a pan, boil, bake, soot, etc. The number of dishes that can be prepared from this meat is huge - it's burgers, meatballs, brawn, aspic, soups, goulash, barbecue, etc. And for each dish must be able to correctly choose beef.
To extinguish and frying the meat is better to take the highest grade (steak, top sirloin, tenderloin, shoulder, back of the shank, sirloin), ideal for frying, including chops, tenderloin suitable for minced products and chops, including zrazy fillings and minced meat - meat shank, rump, flank, lower part of the sirloin.
In our kitchen beef stew often with mushrooms, vegetables, cereals, etc., and in the West it is usually baked and fried, pre-marinating with spices and various sauces are popular dishes in the west, where the beef is combined with fruit. Serve with hot beef dishes can be as vegetables (boiled, steamed or fried) and rice, a variety of cereals, and to cold dishes of meat served sharp or sweet and sour sauce. Very suitable for this meat red grape wines.
Most fat beef - ribs and brisket is (they have the same calorie content - per 100g for 446kkal), and most dietary - fillets (189 kcal per 100g). After fillet blade goes on calorie (208 kcal) and ham (308 calories). Less fatty meat of bulls, cows and meat, respectively, higher in fat.
So, we talked about how to choose the right beef and what principles you need to follow when it is cooking, let's look at a few recipes for the most popular and delicious dishes from this meat.
As already noted, beef turns out very soft and tender, if it put out. Usually, it is quenched 40 minutes to 1.5-3 hours depending on the quality of the meat. Do not forget to quenching fry the meat over high heat on a hot skillet, if the recipe specifies otherwise.
Recipe for making beef stew in the pot
You will need: 1 kg of beef, 4 large onions, 2 tablespoons vegetable meat sauce - 1 cup sour cream, 1 tsp mustard and flour, 0.5 tsp salt.
How to cook beef stew in the pot. Slice the meat pieces about the size of a walnut, put the meat in the pots, filling the bottom of each 0.5 tbsp vegetable oil, then in each pot of meat to put on large cubes 1 chopped onion, mix. Cover the pots caps, put 2 hours in a preheated 180 degree oven. Rub the flour with the mustard, salt and sour cream sauce, stir, pour this sauce in pots, stir, cover and put out another half hour in the oven at the same temperature
Prepare this recipe beef can be in different pots, and in one, also fit a large ceramic pot 1,5-2l or cast-iron cauldron, enamelled pan is not suitable.
Another very common and is prepared everywhere in every corner of our vast country dish of beef - is, of course, goulash. Came to us goulash from Hungary, "adapted" to the local characteristics and became so popular that it is required to be able to cook every self-respecting cook-eater.
Recipe for cooking beef goulash
You will need: 500g pulp beef 1 onion, 2 tablespoons sour cream, flour, melted butter and tomato paste, 1 tsp sugar, bay leaf, black pepper, salt.
How to cook beef goulash. Clear meat from the film, cut into cubes, put on a preheated pan with oil, fry until browning, then add the tomato and sugar, stir 2-3 minutes to put out, pour 0.5 cups of boiling water, put the meat under the lid until half. Finely chop the onion and fry it separately on low heat, add the flour to the onions and fry until its browning, pour 0.5 cups of cold boiled water, stir and warm up for 5 minutes. Zazharku put onion to the meat, stir and bring to a boil, pour sour cream, pepper and salt, put all the meat until tender, 5-7 minutes before end of cooking putting laurel.
Post a stew can with vegetables, pasta or mashed potatoes.
The recipe of preparation of tender beef steaks
You will need: beef, red wine, apple cider vinegar, spices and seasonings to taste, eggs, breading - flour / breadcrumbs, ground / grated bread / bran / oatmeal.
How to cook chops tender beef. Beat off pieces of meat for steaks on both sides, pour a mixture of apple cider vinegar, wine and spices to marinate for a few hours. Further pieces of meat from the marinade to get, dip in beaten egg, roll in breadcrumbs, put in a pan with hot oil on high heat until browning on both sides fry, then shift into a baking dish, cover with the lid and foil - so the moisture from the meat evaporates. Bake in the oven for about chops 50 minutes over medium heat.
Well, finally we present a very unusual for our country recipe of beef - with kiwi.
Recipe for beef, baked with kiwi
Need: 2-3kg of meat in one piece, 500g kiwi, black freshly ground pepper and salt.
How to bake beef with kiwi. Clear kiwi, cut by small pieces, putting 2-3 things that should also be cleaned, and then pyurirovat blender. Rinse the piece of meat, make over its entire surface, uniform cuts, put them on a slice of kiwi fruit, a little freshly ground pepper and salt, coat with meat pyurirovannym kiwi, leave overnight in the cold for marinating. Next marinated meat tightly wrapped in foil, bake until cooked in the oven at 180-200 degrees.
Such meat turns out very tender and serve it with the best fruit salad, or pickled or fresh fruit.
Cook beef properly, and it always will delight you with its delicate flavor and wonderful aroma, it is tasty and healthy meat will give gastronomic pleasure and health!