How and how much to cook beef - culinary tips

Beef is a very useful product. Reduces cholesterol, restores strength, increases hemoglobin. And if you know how to cook beef correctly, it produces very delicious dishes.

Every housewife knows how much time to cook beef and how to do it properly, so that it is tasty and juicy. Only in practice this is not always possible. Such a simple, at first glance, occupation carries a lot of secrets and small secrets. You will miss one thing - and the result is far from perfect.

How to choose meat?

You need to start with the main thing - with the selection of meat.

• Problem number 1. Where to look?

Ideal if someone from your friends in the village clogs a calf or a young bull-calf. Then you have the best product - paired veal. If you kill a cow, it's fine too, if only it was not too old.

If you have a familiar butcher, contact him. Oh, someone, but the butchers know a lot about good meat. Maybe you are lucky and you will get a fresh marketer from the market. Unfortunately, in stores often under the sign of "chilled meat" on sale instead of the promised fresh farmer is thawed and brought from somewhere from distant countries.

• Problem number 2. Appearance.

Note the color: the meat should be light red or just red, not with shades of red, not burgundy or brown, not with gasoline stains. And especially no blackness or greenery on it should not be. Fatty veins must necessarily be only white and not yellow at all.

Places of incisions should not stick to the fingers, hands after touching the meat should remain dry - no slime!

If you make a finger on a piece of a hole, it should quickly be smoothed out.

• Issue # 3: Which piece is right for you?

Not every piece of beef will get a good broth. Try to buy a brisket, because it is most suitable for cooking. A very good option - a piece of meat on a sugar bone. The ribs and shank are also suitable. Often housewives cook beef broth from the tail.

You can weld a rump, a shovel, a tender loin.

It's best not to boil broth from arable or shank.

If you did buy frozen meat, defrost it gradually, first in the refrigerator, keeping all the packages on it until it becomes soft. Then release the piece from the package and hold it under a stream of cold water.

• Problem number 4. What to cook?

The pan is either enamelled or with a thickened bottom, it can be cast iron, but so that a piece of beef can fit freely in it.

Today there are modern devices for cooking food such as pressure cookers and multivariate. In them, the meat is also excellent welded. Covers under pressure will not allow flavors to evaporate.

In the old days in the village I was freshly languished in a Russian stove in a cast-iron bowler. And when she was ready, the hostess took out a piece on a large dish, and the owner, with the help of a pair of forks, parsed the meat. And there was nothing tastier than eating it with a slice of black bread. And what an excellent broth, you lick your fingers! So if you have a Russian stove in your country house, then you are a lucky person.

Further we learn how much to cook beef.

How to cook?

Now decide what is more important to you - a delicious broth or juicy meat. If we cook soup - we immerse beef in cold water, we want to get excellent meat - put it in boiling water. But since we want a good meat, and the broth is transparent, so that it can be used with pleasure later, the water is still taken cold. A piece of meat should be covered with water.

Do you want the broth to turn out to be transparent? Then there are 2 ways to boil the meat.

• Variant 1.

After the piece of meat is lowered into cold water, place the pot on the stove on the strongest fire. Now the main thing is to remove the foam in time.

Today, there are various adaptations, so that without the participation of a person, the foam itself would be collected at a certain site. But we cook in the old-fashioned way. We will remove the foam with a spoon, a spoon with holes, an ordinary spoon or a fork.

As soon as foam begins to rise actively, carefully remove it. This process may take several minutes. As soon as you notice that the broth is boiling, reduce the heat of the burner as much as possible( if you divide by 9, put on 3) and continue to remove the foam. How much should I stand on the stove and control the foam? If you think that it is no longer there, cover the cover not very tightly and wait a little. Soon you will see that it has appeared again. For a few minutes, stand at the stove, then you can tightly close the lid and relax.

Board

If you still missed the foam and gray flakes can not be caught with a spoon or a noise, you do not need to despair. Still can be saved. Pour into a saucepan a mug of cold water. A little one - you pour two. Your task is to stop the boiling. If the liquid is too much, drain the mug or two. But now do not let the eye off the broth. Because it will start to boil again, and again foam will rise to the surface. And now do not blunder. Until all the foam is removed, do not leave the stove.

• Option 2.

Do not remove the foam, give a piece of meat for 5-7 minutes to pour out on high heat, then completely drain the water with noise, wash the meat under running cold water and put it again in clean cold water for cooking. This method is called "Second broth", it turns out very delicate and dietary.

How long should I broil the broth?

Mistresses often ask the question: "How much to cook beef?" The answer to this question depends on two circumstances:

• on the age of the slaughtered animal( the older it is, the longer it takes to cook the product);
• of your taste. Someone prefers to tear a piece with his teeth, then hours of cooking are enough. Someone likes meat to literally fall from the bone, then it will take more time.

Culinary experts say that it is correct to cook broth on very slow fire for 2-3 hours. He must languish, boiling must be barely noticeable. Otherwise, you will not get a clear broth.

A few more points of

Now you know how and how much to cook beef. There are a couple of tips from professionals on this topic.

• It is correct to cook meat with a whole piece of 1.5-2 kg. If desired, the landlady can cut it into smaller ones, but a large piece will turn out to be more juicy. To remove the foam, when a large piece of meat is cooked, it is much easier.
• Spices are a matter of taste. Classics - 30 minutes before the end of cooking, broth is salted, a large onion is placed in a pot( it can not be completely cleaned, then the broth will acquire a bright golden hue), large cut carrots and parsley root. On an amateur, you can add black peppercorns, garlic, laurel and any roots to choose from. And you can only limit yourself to salt.

There are lovers who, before cooking meat, first fry the piece in butter to a crust, add salt, spices, pour boiling water and begin to cook. Periodically removing the foam, cook for up to 3 hours on low heat. Do not want to try? It will be very tasty.

The meat is ready! And on the broth you can cook any soup, put out the potatoes, cook delicious rice or buckwheat porridge.

Read the article: How to clean chicken ventricles