- 1 How to choose beef
- 2 subtleties soft cooking beef
- 3 tender beef in cream sauce in the casserole
- 4 beef, larded with carrots in foil
- 5 Shtufat with pasta
- 6 beef boiled with cheese
- 7 Housekeeping tip
Despite the increasing popularity of dishes from beef, not every woman with pleasure out of it ready because beef - meat capricious. And it does not always get soft and juicy as it should be. And only need to competently approach the selection of meat intended for one or other specialties.
How to choose beef
All parts of beef are significantly different not only nutritious, but also in taste. Some suitable only for cooking them in cooked form, others go on cutlet mass, and still others can be fried, baked in the form of cuts and in one piece.
The thing is the amount of connective tissue that is present in the meat. For example, in the neck, Flap, backstrap contains up to 80% connective tissue, which is a film and the rough tendon. Such meat is suitable for the preparation of minced steaks, cutlets. It is cooked for soups, stewed for a long time. For frying it is not suitable in its natural form.
To prepare a roast beef, steak natural, splints, and roast whole or portions, suitable cut, thick and thin edges, the inner and upper part of the rear legs. Such meat is cooked very quickly.
But there are still some nuances, which must know each hostess.
Subtleties of cooking beef soft
- Young beef (veal) is very soft. It is easily distinguished from meat taken from an adult carcass. young animal meat is much lighter. He has fine fibers and light oil.
- Old beef is dark red, and her fat yellow. This meat can not be fried, because it will be tough. But the stock of meat and bone with rough old beef get a very tasty and fragrant. But we must be patient, because it will be a long time to cook.
- To roast the meat is best used on the spine or the back foot.
- Small portions, or only cut across the fibers. Such meat is less deformed during heat treatment, quickly becomes soft and easier to chew.
- Before frying the meat in the pan washed necessarily wipe dry with paper towel. Then, the fat will not be sprayed, and the meat is well-fry thoroughly.
- No time salted meat can also get tough. It can not be long before the salt heat treatment, because it loses its juices. During frying beef salt for half an hour until cooked. Then it will retain color and get juicy.
- To pieces of meat become softer, their pre discourage special hammer or a hoe. They are thinner and faster roasting.
- Harsh meat before frying or stewed pickled. For this purpose, vinegar, lemon juice, citric acid, dry wine, yogurt, sour cream, as acid softens the hard fibers. For the marinade into vinegar added salt, pepper, bay leaf, sugar, onion and chopped carrot. Everything is boiled, then cooled. Tough meat stand in the marinade for at least 4 hours.
- Good softens sinewy meat mustard. She rubbed raw beef, aged for several hours, and then fried or baked. Instead of mustard meat can marinate chopped kiwi or pineapple juice.
- During cooking you need to take care that the meat juices stay inside the meat. If he runs out, then the meat will turn dry and tough. Therefore, begin to fry the meat over high heat, ensuring that it is on all sides quickly covered with browned crust. If by the time it is more harsh, then a frying pan pour a little liquid, close lid Bates fire and dish brought to readiness.
- Sometimes baked beef turns dry. To fix this, you need to hold it after the oven over a pan of boiling water.
- A good result gives bake in foil. To do this, pour the meat sauce or marinade, well-sealed in foil to keep the steam and bake until done.
- Rigid meat can be pre-boil and then put out by adding the spices, herbs and various vegetables.
Tender beef in cream sauce in the casserole
- beef pulp - 1 kg;
- vegetable oil - 2 tbsp. l .;
- onions - 4 pcs .;
- G - L .; 0.5 h.
- flour - 1 tsp .;.
- mustard - 1 hour. l .;
- cream - 1 st.
- Rinse the beef. Cut into strips and then cut into cubes average value across the fibers (approximately 3 × 3 cm).
- Onions cut into half rings. Mix with the meat.
- The pot volume of 1.5-2 l pour oil. Put the meat and onion. Close the lid.
- Place in an oven heated to 180 °, and bake for 2 h.
- The bowl pound flour with salt and mustard. Mix with sour cream.
- Remove the pot from the oven. You will see that the meat is almost cooked in its own juice and onions become transparent. Pour beef cream sauce, cover and place in oven for another half hour.
- Tender beef in cream sauce is ready.
Beef, larded with carrots in foil
- beef pulp - 1 kg;
- Carrots - 1 pc .;
- soy sauce - 2 tbsp. l .;
- Garlic - 5-6 cloves;
- pepper and salt - to taste.
- Wash beef. Blot with paper towel.
- Rub salt and pepper.
- Carrots cut into a short, thick strips, three cloves of garlic cut into slices.
- The meat make deep punctures, in which insert the carrots and garlic.
- Mix the soy sauce with the remaining chopped garlic. Marinate the meat in the sauce for two hours.
- Wrap it in two layers of foil to keep the steam inside. Put on a tray and put into an oven preheated to 200 °. Bake for about 2 hours.
- For 10-15 minutes until cooked, open the foil to the meat covered with browned crust.
Shtufat with pasta
- beef (shortloin) - 1 kg;
- Onions - 1 pc .;
- fat - 30 g;
- Carrots - 1 pc .;
- Tomato paste - 60 g;
- parsley and dill - beam;
- black pepper - a pinch;
- salt - 25 g;
- broth or water - 500-700 ml;
- bay leaf - 2 pcs .;
- boiled pasta, dressed with butter, - 800 g
- Wash the meat. Pat dry with paper towel. Sprinkle with salt and pepper. Roll up into a tight roll. Tie the twine.
- Heat the oil in a frying pan and fry the rolls on all sides until golden brown.
- Onions cut into half rings, carrots and chop sticks.
- Shtufat Put in a saucepan. Cover it with carrots and onions. Add tomato paste, salt, pepper, bay leaf. Put a bunch of greens. Pour the hot broth or water. Close the lid.
- Simmer at low boil for 2 h.
- Ready shtufat remove from the pan, remove the twine. Roll cut into slices. Pour the strained broth, in which he stewed.
- Serve with hot boiled pasta tucked butter.
Boiled beef with cheese
- Beef - 1 kg;
- Onions - 1 pc .;
- butter - 100 g;
- Flour - 50 g;
- egg yolks - 2 pcs .;
- cream - 500 g;
- salt and pepper - to taste;
- Cheese - 100 g
- Wash beef. Lower boiling water. Removing the foam, bring to the boil again. Reduce heat to low. Boil for 2-2.5 hours.
- Prepare the sauce. Finely chop the onions. Sauté it in butter. Sprinkle with flour and stir. Dilute a small amount of broth. When the sauce starts boiling, put sour cream, salt, pepper. Add whipped raw egg yolks. Stir well.
- Remove the cooked meat from the broth, a little cool. Cut the slices across fibers. Put on the pan, greased with butter, and pour prepared sauce.
- Sprinkle with grated cheese.
- Place in an oven heated to 220 °, and bake for about 40-50 minutes until golden brown.
- The meat will taste better, if at the time of quenching add a bit of dry wine.
- Roast meat always begin on the heated frying pan and drop it only in the hot fat. If in the process of preparation is necessary to add to the meat broth, it should always be hot. Otherwise the meat will be tough for a long time.
- Boiled meat is allowed to cool in the broth. If hot to leave it on the plate, it will be covered with unappetizing dark crust and become dry.