Boiled beef is a versatile product that can be served cold for breakfast as a hot main course. Boiled beef is added to various salads, served as an appetizer and made from it. delicious sandwiches. Boiled beef also leaves a wonderful tasty and fragrant broth, on the basis of which you can cook any first course.

To properly cook beef, and it turned out soft and tender, you need to know some nuances and tips. Then your beef will not be ashamed to be put on the table to treat guests.

In order to properly cook beef, you need to choose a butt, rump or shoulder blade. In order for the meat to turn out fragrant, you need to put the following ingredients in the broth: celery root, bay leaf, black peppercorns, salt, carrots, parsley root, parsley, onion, garlic, leek, turnips, thyme and other aromatic foods and herbs . It is not necessary to put all these products in the broth. You can choose vegetables, herbs and spices to your taste.

Defrost the beef in a bowl of water. The meat is laid out in water and covered with a towel, and incubated for 2-3 hours. When the beef is completely defrosted, it is washed under running cold water, after which it is cleaned of films and tendons with a sharp knife.

Put the prepared beef in a small saucepan and cover with water. Ideally, the pan should be the size of a piece of meat. Beef should not be poured with cold water, but with boiling water. Then all the meat juice will remain in the meat. During cooking, the meat should acquire a light color. After that, the fire must be reduced and boiled until foam appears. The resulting foam must be removed, otherwise the broth will be spoiled, and the beef itself will be covered with unpleasant flakes. After the broth boils again, the meat will need to be cooked over low heat and salt the broth.

You need to cook beef with the lid closed. This is done so that the broth does not evaporate and then you would not have to add new water. What can spoil the broth. Also, if oxygen does not enter the pan, the fats will not be able to oxidize. But if, after all, it was not possible to keep track and the water has evaporated significantly, you need to add water, but be sure to hot, so that there are no temperature drops.

How long it will take to cook the meat depends on the quality of the beef itself, what kind of beef it is, what size of the piece of meat, or how old the animal was. On average, meat by weight of 1 kilogram needs to be cooked for 2 hours. To find out that the meat is cooked, you need to pierce it with a knife. If the meat is already soft enough, then it is ready.

Spices such as bay leaves, carrots, onions and roots should be put into the broth half an hour before the end of cooking. If this is done at the very beginning of cooking, the aroma will be lost and the beef will not be as tasty.

After the meat is cooked, it is left for another 15 minutes in the broth so that it is nourished. After that, the meat is removed from the broth and cut into portions.

For storage, boiled beef is wrapped in foil and placed in the refrigerator.

We recommend: Boiled beef under cheese sauce


delicious beef with sauceIf there is a piece of beef in your refrigerator, you are reluctant to stew and bake it, then you can cook a very simple and tasty dish from boiled meat with sauce. This simple meat with enveloping and juicy gravy will diversify your menu and please you with a little fuss - just quickly prepare the sauce. And the meat will be cooked practically without your participation. Cheese sauce for meat is obtained with a distinctly creamy taste and goes very well with boiled beef, enveloping it with its cheese tenderness and adding the necessary juiciness to dry beef meat. What is needed for boiled beef with cheese sauce
for 4 servings

  • A piece of beef - 500-600 g;
  • Water - 1.5 l;
  • Bay leaf - 1 piece;
  • Allspice and black peppercorns - 2 each;
For cheese sauce
  • Cooled meat broth- 0.5 l;
  • Butter - 60 g;
  • Flour - 1 tablespoon;
  • Egg yolk - 1;
  • Grated cheese - 50 g;
  • Salt, pepper - to taste.
  • For a beautiful color of the sauce, you can add 0.5 teaspoon of turmeric.
As with cheese sauce
boil beef
  • Boil water in a saucepan, put clean meat into it. When it boils, remove the foam and add all the pepper, bay leaf and peeled onion. Lightly salt.
  • Cook the beef under a lid over low heat, about 1.5 hours. For the sauce, pour 0.5 liters of beef broth and cool it.
Prepare cheese broth sauce
    Dissolve in a pan 2/3 (40 g) butter. Add flour and stir-fry.
  • When the flour becomes golden, pour in the broth, pepper. Cook, stirring constantly, 10 minutes. Fire is medium.
    • In ready hot sauce add finely grated cheese, remaining butter and egg yolk. Mix well. If necessary, add salt. For beauty, you can add turmeric (it also ennobles the taste).
Serve meat with sauce
  • Remove beef from broth. Slice across the grain. Drizzle with hot cheese sauce.
Plate tasty food beef with cheese sauce and garnish of pasta and cherry tomatoes.rem-dom-stroy.ru

What do we know about beef? What is unique about this meat, and why is it recommended to include it in your diet?

Firstly, beef is an excellent source of dietary proteins, which the body constantly needs. In addition, it is very nutritious. Beef saturates the human body faster than other products (in terms of nutritional properties, a quarter of a kilogram of beef is equivalent to a liter of milk).

Secondly, such meat does not increase the acidity of the intestines, unlike many other products. It neutralizes many irritants - for example, food enzymes and hydrochloric acid.

Thirdly, beef is digested fairly quickly, without overloading the intestines with waste.

But there is one significant nuance... We do not know where and how the animal that became food was raised. Usually such bulls and cows develop in industrial conditions, eating special dry food and being exposed to numerous diseases. Far from all factories are observed. Therefore, you should not buy meat from little-known dubious producers. Unfortunately, it is very difficult to assess the integrity of a beef supplier. Buying a bag of meat in a supermarket, we cannot know how useful our purchase is.

The meat prepared in this way is very soft and easily digested in the body.
Serving the meat on the table, it is usually cut into small pieces. In some cases, the whole beef is unhooked into small fibers, covering the entire surface of the side dish with them.

Such a dish is often decorated with slices of boiled carrots and herbs. Beautifully decorated boiled beef, the recipe of which is completely unimportant, arouses the guests' appetite and admiration for the culinary creativity of the hostess.
The main thing that novice cooks need to pay attention to is the cooking time. Any meat, be it beef or boiled lamb, is cooked for at least two hours. Large pieces of meat are boiled for three hours. The fact is that it is during this period of time that the meat is cleared of all harmful substances. Some cooks are sure that the first broth in which the meat was boiled should be drained after boiling, since all this remains in the water. Not all people adhere to this rule, since this procedure significantly lengthens the process of preparing dishes such as boiled beef. The recipe usually does not require draining the broth, but always focuses on removing the foam. By removing the resulting foam, you get rid of most of the harmful secretions.

Vegetarianism condemns the consumption of meat. His followers are sure that a person can get all the useful nutrients through food of plant origin. But it is not so. Cooked meat contains special unique proteins that have no analogues in the vegetation of the world. Of course, a person can live a long life by giving up meat products. But by regularly eating meat, you help your body become stronger and more resilient.

The three most common meats are beef, pork and chicken. Cooking beef is more difficult than pork or chicken. Despite this, beef is the most popular meat in many countries and is used in all sorts of recipes. This is due to its multifaceted taste, wide range of varieties and great benefit for good health. One of the main problems for novice cooks and housewives is cooking soups and dishes with boiled beef.

Choice of beef and preparation for boiling

To cook beef correctly, you need to know not only how long to cook the meat, but also how to choose it. Therefore, knowing how much to cook beef until cooked is not enough - you should learn how to choose this beef and how to prepare it for boiling. Different parts of the beef carcass have different amounts of fat, different taste and characteristics. And also the taste of meat is affected by the age of the cow, the features of her physique, diet and much more.

Beef varieties and places of purchase

In order not to get confused in all these features, you need to know the main thing: beef is divided into three varieties, and the higher its grade, the tastier it is, the more dishes you can cook from it. The main quality by which the varieties are divided is the presence and percentage of connective tissues:

First and second grade beef is great for stewing, boiling and cooking minced meat. Second grade it is better to cook in large pieces - this is due to a greater concentration of connective tissues. Third grade meat much tougher, so it is best for cooking soup or broth.

It is precisely because of the differences in the volume of tendons and cartilage, in the structure of muscles and the characteristics of their formation, that the question of how much to cook beef so that it becomes soft cannot be raised. However, there are muscle groups best suited for boiling. These include neck, sternum, tenderloin.

The meat of these parts is very tasty and tender, it contains a high concentration of useful substances, according to the structure and volume of connective tissues, it is ideal for boiling.

It is best to make a purchase from a familiar butcher or farmer, this is how the most delicious and fresh meat will get to the table. In the market, sellers try not to risk their reputation, so buying there is more reliable than in supermarkets. In supermarkets, you can often stumble upon frozen meat brought from distant countries under the guise of a domestic or European farm product.

The secrets of choosing good parts

A few tips for finding a good piece:

Preparation for boiling

Conditionally trained can be divided into three stages: defrosting, washing and cutting. Exist two ways to defrost: cold and fast. The choice of method affects how appearance of the future dish and on juiciness, taste, rigidity.

During cold defrosting pieces of beef are placed in a pot filled with cold water. Meat juice has time to be absorbed back, but this method takes much longer. The pot of cold water can be replaced with the positive section of the refrigerator. The broth from such meat may become cloudy and the foam will have to be monitored much more carefully, but if the meat is going to be served without broth, this method is preferable, as it retains juices and nutrients.

With fast defrosting a piece of meat is either left on a tray in a cold place, or dipped in boiling water. It is advisable to use a colander.

With this method, the broth will be cleaner, the number of calories will decrease, it will be easier to keep track of it, but the beef will lose more juice. If the meat is thawed on a tray, drain the juice.

After that, you need to give a piece of beef dry off. Next, you need to remove the film, cut off excess fat, remove cartilage and tendons.

Features of cooking beef

The volume of water needed calculate from the mass of meat. For 1 kg of beef you need 1.5 liters of water. The pan should be selected with a slightly larger capacity, so that when foam appears, it is convenient to collect the foam with a slotted spoon or spoon without spilling water on the stove. Cooking time varies depending on the weight of the beef, the power of the stove, the size and material of the pan.

Then you need to put the stove on the most powerful mode and wait until the foam appears. Foam can be removed slotted spoon, ladle and fork, but the best way to do this is with skimmers. There are special devices that collect the foam, eliminating the need for the cook to stand and watch the pan. The main thing - do not leave the pan unattended for a long time, as in this case the foam will curl up and turn into gray flakes.

There is two main cooking methods, and the choice between them depends on how rich the broth should be. If you need a thick and rich broth, you should cook the meat longer, adding water as the boiling water in the pan evaporates. If clean is required, diet broth, you should change the water in the middle of the process, and add spices, roots and other additional ingredients towards the end.

Boiling time

The answer to the question how much to cook beef broth depends primarily on the characteristics of the meat. Knowing the age, grade and place from which the piece was cut from the carcass, you can use the following list:

Since the cooking time depends on a huge number of factors, it is best to check the beef for doneness. To do this, you need to pierce the largest piece in the thickest place. If there is blood, the beef is not ready yet. The safest thing is to pull out the largest piece and cut it. The flesh of the finished meat is easy to pierce with a knife, unprepared to cut and pierce harder. Professionals recommend boiling the broth for 2-3 hours over low heat. If there is beef in the soup, then it will have to be cooked for the same amount of time as beef broth, since it is the meat in these dishes that needs to be subjected to a long heat treatment.

One method to reduce cooking time is marinating. To do this, you need to prepare the marinade in advance. It will need vinegar, onion, salt, pepper, garlic and spices to taste. The finished marinade is covered with a piece of meat and put in the refrigerator. Marinating has a positive effect on the juiciness of beef. It is necessary to salt the meat very carefully, since salt will also be added to the soup, and salted meat can significantly reduce the taste of the soup.

To make the meat as juicy as possible, you need to take into account the following recommendations:

To prepare tasty, thick and hearty soup you can apply an unusual recipe:

The recipe is unconventional, but thanks to the roasting, the soup will sparkle with new facets of taste, and the beef will be softer and retain more juice due to the presence of a crust.

Attention, only TODAY!

If you plan to cook frozen beef, the meat must be thawed before cooking. You can do this with room temperature, it is even better to place a piece of beef on the bottom shelf of the refrigerator - then defrosting takes more time, but the meat retains its taste. If the piece to be thawed is already unpacked, cover it with damp gauze or a clean towel to keep the top from ventilating.

If time pressure forces you to use a microwave oven, it is important to ensure that the defrosting is even - this usually happens when you try to defrost a piece that is too large, while the middle remains firm for a long time, and the edges are already starting to cook.

Rinse the meat in cool water, remove the veins and bones, remove the film. Your next steps will depend on the purpose of cooking beef. If you want to receive delicious broth, put the meat in cold water and salt after boiling, but if you need soft, juicy meat, dip the beef in steep salted boiling water so that the juice does not have time to flow out.

The duration of cooking depends not only on the size of the piece, but also on the part of the beef carcass from which it is cut. The more load falls on the muscles of this part of the carcass, the tougher the meat will be, but its taste will be more pronounced - these parts include brisket, thigh. Such pieces need to be cooked after boiling water for at least two hours. The meat from the shoulder blade or sacrum is softer and more tender, but its taste can be fresh. These parts of the carcass are cooked quickly - in about an hour and a half.

Fill the meat with water so that it completely covers the piece. It is better to choose a pot that is not very large - in a large amount of water, the meat is cooked faster, but its taste becomes somewhat worse. Put the saucepan on medium fire and cover with a lid - this is necessary not only in order to reduce the evaporation of water, but also in order to limit the access of oxygen, which oxidizes fats and worsens the taste of the broth.

As soon as the water boils, remove the foam, add salt and reduce the heat. Cook the beef under the lid for one and a half to two hours, periodically checking the readiness of the meat with a knife - the easier the blade slides into the pulp, the higher the degree of readiness.

About half an hour before the end of cooking, add roots (parsley, parsnip) and spices (a few peas of black or allspice, bay leaf), you can also put a whole onion, peeled, into the broth. When the meat is ready, do not rush to remove it from the broth - remove the pan from the heat and leave for 10-15 minutes, without removing the lid, so that the beef is saturated with the broth and is juicier. After that, you can get the meat and cut into portions, fill the broth. Do not leave bay leaves and pepper in the finished broth - this will worsen its taste.

To cook pork, you need:

  1. Prepare a piece of meat (about 750 grams) - it must be thawed and washed with water. If you are using fresh meat, then just wash it well.
  2. Pick up a medium-sized saucepan and pour water to two-thirds of the volume. Put the pot on medium gas.
  3. When the water boils, put a few black peppercorns, bay leaf and salt (two-thirds of a teaspoon) into the pan.
  4. Put the pork into the boiling water and reduce the heat.
  5. Now the pork should be cooked under a tightly closed lid for about one and a half to two hours, the duration depends on the size of the piece of meat and its category. To test the meat for readiness, you need to pierce it with a knife - if the knife goes in and out easily and smoothly, then the meat is ready.
  6. Every 15-20 minutes, open the lid and remove the foam that appears on the surface of the water.
  7. Once the pork is ready, put it on a plate, remove the bones and cut into small pieces.

Boiled pork can be served with your favorite side dish, make an interesting appetizer or add to a salad.

Note: Since the cooking time of pork depends on its category, count on the fact that the meat is usually cooked for one and a half to two hours, but the meat of a mature pig, of course, is cooked much longer than the meat of a young pig.

How to cook beef properly

  1. Cooks allow two main methods of cooking meat. If your goal is to cook a rich beef broth, soup or kharcho, then you need to thoroughly wash the product, put it in a container with cold water and put it on high heat. In this case, the broth will absorb a maximum of mineral salts and soluble proteins, due to which the dish will be extremely useful. And if you want to give the dish a rich taste, then the meat should be put in already boiling water.
  2. How long to cook beef depends on the size and quality of the meat, but the average time is 40-60 minutes. After boiling, cover the container with a lid and set the minimum cooking mode. A slow boil will reduce the emulsification of fat, eliminating the greasy taste and unpleasant smell of the broth.
  3. The habit of many housewives to remove foam from the broth is a mistake. This foam is proteins that have passed from the beef to the broth. Therefore, its elimination only reduces the nutritional properties. Experienced chefs it is recommended not to remove the foamy layer, because during the cooking process it will still dissolve, no matter how much beef needs to be cooked.
  4. Using a regular fork, you can determine the degree of readiness of meat. To do this, it is enough to pierce a piece of beef in the densest place. If the fork plunges without effort, and at the same time, no ichor is released at the puncture site, the meat is ready.
  5. It is necessary to salt the water at the end of the process, about 10 minutes before the beef meat is fully cooked. However, if you want to get a rich broth, then you can add salt at the beginning of cooking.

How to cook beef in a slow cooker

Beef meat is universal because it does not require a special approach to cooking. The secret of delicacy and appetizing dish lies in the cooking mode and auxiliary ingredients. Consider the easiest way to cook beef in a hurry.

Ingredients:

  • beef - 800 g
  • prunes - 200 g
  • onion - 1 pc.
  • dried parsley - 2 tsp
  • pepper mixture - 2 tsp
  • dried basil - 2 tsp

Cooking method:

  1. Rinse the beef thoroughly with water, pat dry with paper towels and cut into 2x2 cm cubes. Place in a separate bowl.
  2. Chop the onion and add it to the meat.
  3. Then rinse the prunes, separate the seeds and cut into several pieces.
  4. Add to the bowl with the meat and mix thoroughly.
  5. Transfer all ingredients to a slow cooker with some water.
  6. Add salt, pepper, spices.
  7. When determining how long to cook beef, it is advisable to put it in the “Stew” mode for 1.5 hours.
  8. Juicy beef is ready! Serve with garnish and fresh vegetables.

How to cook meat? How delicious to boil meat.