Today we will look at basic tips on how to cook beef so that it is soft and pleasant to the taste, as well as how much to cook beef in a saucepan, boneless or boneless, in pieces, as well as for a child.

How to cook beef properly

To cook beef we need:

• A piece of beef (ideally 500 grams);
• Water;
• Bow - 1 head;
• Spices: bay leaf, salt, peppercorns, you can take dill, celery root and garlic.

How to cook beef in a saucepan:

We take a piece of meat. If the selected piece is frozen, defrost it first. We remove bones, tendons, remove films, wash well the cut meat under the tap.

We take a saucepan slightly larger than the piece of meat itself. This method will cook the beef in a small amount of water, making the meat tender. Boil water in advance, and then pour boiling water over the beef so that the water covers the meat about 1 centimeter higher.

We put the pan on medium heat, cover it with a lid. As soon as a light boil begins, remove the lid and remove the foam so that the broth does not become cloudy.

As soon as the water boils, add a teaspoon of salt to the broth, and reduce the heat. We close the lid again, but be sure to make sure that the meat does not peep out on the surface. Top up with boiling water if necessary.

The amount of time it takes to cook the beef depends on its size and toughness. To determine if the meat is ready, you can pierce it with a knife, if the knife goes in and out well, then the meat is ready. We will consider in more detail about the cooking time below in the article.

Half an hour before the readiness of our piece of meat, you can throw a peeled onion head, bay leaf, peppercorns into the broth.

After readiness, do not rush to immediately get the meat out of the broth, leave it there for 15 minutes.

We just looked at how to cook beef in a saucepan, now we wonder how much to cook beef in a saucepan. All answers are below in the text.

How much to cook beef

To make the meat soft, take a piece of no more than two kilograms. The smaller the piece, the less time you need to cook it.

How much to cook beef until tender

cook the thigh / breast for at least 2.5 - 3 hours (set a small fire after boiling);

we spend 2 hours on the scapula;

frozen pieces of beef are cooked for at least 2 hours.

How much to cook beef in pieces

If you decide to save a little time and cook the beef in pieces at once, be sure that the meat will be ready in 25-40 minutes, depending on which pieces you cut to size. The cooking algorithm is described above, do not forget to remove the foam, salt b.

How much to cook boneless and boneless beef

If we cook beef on the bone, the broth turns out to be tasty, rich, then it can be used to prepare the first course. It is enough to cook beef on the bone for 1.5 - 2 hours, start from the size of the piece, check the readiness of the dish with a fork or knife. The cooking time for boneless beef is described above - from 2 to 3 hours, if it is a smaller piece or several small pieces, then 30-40 minutes is enough.

How much to cook beef for soup

For soup, usually boiled meat on the bone, ribs or other parts. It is enough to cook on the bone for 1.5 - 2 hours (also depends on the size), removing the foam immediately after boiling, otherwise the foam flakes will settle to the bottom of the pan, and the broth will not turn out transparent. A gentleman's set of spices that will emphasize the taste of beef - salt, peppercorns and lavrushka.

How much to cook beef for a child

Usually, mothers prefer to buy veal for their child, not beef. The meat turns out to be much more tender and cooks faster. How to cook beef for a child and how long it takes.

1. If the child is small, we cook boneless beef, we also need filtered water, carrots and onions. If the child is over a year old, you can add a little salt.
2. The cooking time of the meat depends on the size of the selected piece. 100 grams of meat is cooked for 30 minutes, 100 grams of minced meat - 10 minutes, for a piece on the bone it takes an hour. So, we cut a piece of meat, fill it with filtered water and you can put it on fire.
3. When the water boils, be sure to remove the foam, cook for literally 10 minutes, and then drain the primary broth. Broth should not be given to children under one year old. Fill again with filtered water and set to boil.
4. If we cook meat on the bone for an adult child, throw in a peeled onion, pieces of carrots 30 minutes before readiness. We check the readiness with a knife or fork. Boiled meat should be very soft. If in doubt about readiness, cut a piece, look at the cut, you can try.
5. You can serve beef to your child in in different ways- puree in a blender, cut into slices and serve with garnish.

Beef is one of the few foods that you absolutely must include in your diet. This lean meat is rich in complete protein, iron, B vitamins and a lot of useful microelements. The abundant saturated fat and amino acids found in beef will help you to normalize heart muscle function, avoid stress and stay in good shape at all times.

In the new review, we decided to tell in more detail how to quickly and correctly cook beef so that it retains all its beneficial properties and at the same time remains a healthy, dietary product.

Meat selection

Distinctive features of beef meat are rich dark red color and almost complete absence of fat, although if it is still present, it should be soft and have a light creamy shade.

Preparation for cooking

Cooking in a saucepan

Pre-marinade

Today we have new secrets of culinary connoisseurs on our agenda. First of all, we will talk about meat. We have already learned a lot of subtleties associated with cooking meat dishes, but the topic is inexhaustible!

... Frozen meat should not be thawed in water. It is better to wash it with cold water and place in a sealed container for 2-3 hours. The juice released during thawing can be used during cooking.

... Only cut off the meat from the frozen meat that is required for the dish. Thawed and then re-frozen meat becomes tough, dry and loses its nutritional properties.

... To make the broth strong and rich, put the meat in cold water. But if you want to cook both the first and second courses from this meat, then put it in boiling water: the broth will be less concentrated, but the meat will remain juicy and tasty.

... The foam that forms when the soup boils is composed of soluble protein. If it is not removed, then in the process of further cooking it breaks down into small flakes, which worsen appearance broth.

Cook meat in pieces of 1.5-2 kg. Larger pieces will not cook or cook unevenly.

Usually the brisket, parts of the front and hind legs beef carcasses, pork, lamb and veal shoulder blades, etc.

Bon Appetit!

There are tons of ways to cook beef today.

It is boiled, fried, stewed, smoked and twisted into minced meat.

But most often it is used in boiled form.

It should be noted that the correct preparation of beef has its own tricks.

After all, if you cook it properly, then the meat will not only be tasty, but also not lose its useful properties.

So how do you cook beef properly?

To do this, you must first prepare the meat: check it for freshness, rinse it or, if necessary, defrost it.

Then fill it with water so that the layer of water exceeds the meat by a centimeter, and put it on fire.

Black pepper - 5 peas

Salt - 1 teaspoon

How to cook beef with potatoes
1. Defrost beef, if frozen, at room temperature or using the microwave for 4 hours.
2. Wash the beef and place in a 4 liter saucepan.
3. Pour hot water (not boiling water) over the meat so that it covers the meat by 2-3 centimeters.
4. Bring water to a boil over high heat, remove foam with a slotted spoon and reduce heat.
5. Cook the meat over low heat for 2 hours.
6. While the meat is cooking, cook the potatoes: peel, wash and put in a saucepan.
7. Pour cold water over potatoes and put on fire; after boiling water, cook the potatoes for 20-25 minutes, depending on the size.
8. Peel and coarsely chop celery (parsley) root, turnips, onions and carrots; put the roots and vegetables in the beef pan.
9. Add 1 bay leaf, salt and add a couple of black peppercorns. Cook the meat for another half hour.
10. Check meat for readiness - cooked beef can be easily pierced with a fork or knife.
11. Remove roots and vegetables from the broth, strain 1 glass of broth.
12. Return the meat to the saucepan, pour over the rest of the broth and cover to keep warm.
13. Prepare horseradish sauce. Melt 15 grams of butter in a saucepan or skillet over low heat.
14. Sprinkle the butter with flour and fry with constant stirring for 2-3 minutes.
15. Add 1 glass of broth to the flour, mix, pour in 2 tablespoons of sour cream and mix again.
16. Stirring constantly, simmer the sauce for 5-10 minutes until thickened.
17. In a separate saucepan, melt 25 grams of butter, put 2 tablespoons of grated horseradish in it and fry them over low heat.
18. Dilute horseradish with 2 tablespoons of broth, add 1 tablespoon of vinegar, put bay leaf and pepper.
19. Keep the mixture of horseradish and spices on fire for another 10 minutes, so that excess moisture has time to evaporate.
20. Transfer the prepared mixture to the sauce. Bring the sauce to a boil, season with salt, stir and remove from heat.
21. Add the remaining butter to the prepared horseradish sauce and mix.
22. Heat the beef in the broth and put it in the center of the dish, put the potatoes around, pour the sauce over the boiled beef with potatoes.

How to cook spicy beef

Beef - 1 kilogram

Carrots - 1 piece

There is no exact time estimate for how much to cook meat, since the cooking time depends on what kind of meat it is (lamb, pork, beef), young or old, thawed or steamed. The readiness of the product must be determined independently - take a knife or fork and pierce the meat, if the knife enters the pulp without effort, then the meat is ready.

After cooking, boiled beef is not recommended to be immediately removed from the water. It is believed that the meat will be even softer and juicier if hold it after boiling for 15 minutes in hot broth.

It is also useful to dip the beef meat in the solution. baking soda/ 1 st. a spoonful of soda for 1 liter of warm water / for 40-50 minutes and then cook in the usual way.

09.01.2015 / 10:54

3. Cook beef in a pressure cooker or slow cooker.

Cook with pleasure, you will succeed!

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Beef Dishes, recipes with photos from Julia Vysotskaya

Home »Recipes» Meat »Beef

Whatever cooking method you choose: stewing, frying in a pan or in the oven, or maybe even a recipe for a multicooker, it will be better if you marinate the meat first. There are various ways:

1. Brush the meat on both sides with plenty of mustard and leave for about 2 hours. Rinse off any mustard remaining on the surface before starting to fry the chops. This method is ideal for tough aged beef.
2. Cut the meat into small pieces perpendicular to the grain. Take a kiwi, peel it and cut it into thin slices. Put meat and kiwi in one container, mix thoroughly and leave for exactly 15 minutes. In no case do not leave for a longer time, as the beef will become too soft, one might say, loose. This marinating option is intended for medium-hard meat.
3. Take a container and pour such an amount of kefir into it so that it can completely cover all the available meat, add spices to it to taste. Dip pieces of meat in kefir and leave overnight. In the morning, feel free to start frying or baking and the meat will delight you with its unprecedented softness.
4. Take a container and fill it with 1 liter of mineral water. Place the meat in it for about 2 hours. You can marinate soft or medium-hard beef in this way.

How to determine the degree of doneness of meat?

In cool restaurants, a special thermometer is inserted into the meat, which shows the temperature of the meat inside ... but we do not cook in a restaurant, but in our kitchen, or in nature.
Beef and lamb can be eaten in any degree of doneness - either with blood or well done. Pork can be eaten only after it stops bleeding with the juice. The readiness of the meat can be checked by simply pressing it down: the more juice comes out of it, the more raw it is.

Beef baked with vegetables

Oven baked beef with vegetables

Required products:

• Young beef - 800 grams
• Carrots - 200 grams
• Garlic - 1 head
• Dry white wine - 100 ml
• Vegetable oil - 3 tablespoons
• Ground black pepper - to taste

A piece of meat prepared in this way must be wrapped in 2 layers of foil, bending the edges well so that the juice does not flow out. Preheat the oven to 220 ° C and place the beef in it after placing it on a baking sheet. Bake for about 2 hours, then remove the meat from the foil and continue baking for another 10-15 minutes. until a delicious crust appears.

Beef is the meat of cattle that is widely used in food preparation. The total carcass is cut into several parts, which are used in the preparation of a wide variety of delicious dishes - this is a tenderloin, brisket, thigh, ribeye, rump, shank and other parts.

Based on this cutting, beef meat is divided into three categories. The first grade includes the brisket and sirloin, as well as the back; the shoulder and shoulder blades are ranked in the second grade; the third grade includes the back and front shanks.

The meat of young animals is usually called veal. It tastes more delicate.

You can cook beef in various ways: stew, boil, fry, bake in the oven, smoke. A piece of meat can be chopped into minced meat, from which you can prepare cutlets, dumplings, burgers, meat sauces for pasta. Also, excellent broths, soups, borsch and cabbage soup are obtained from beef.

Beef, cooked correctly, is not only quite tasty, but also healthy. It is dietary and is recommended not only for adults, but also for children.

Cooking beef correctly

To cook beef so that it becomes tasty and soft, you need:

1. First of all, defrost a piece of meat weighing about half a kilogram and wash it thoroughly in cool running water.
2. Cut the meat, removing large bones, tendons and removing the film from the piece.
3. The finished piece of beef should be placed in a small saucepan, which is slightly larger than the piece itself. This method allows you to cook meat in a small amount of water, which will make the beef taste very tender.
4. It is necessary to boil water in advance and pour boiling water over a piece of meat so that the beef is completely under water. There should be about a centimeter more water above the piece of meat.
5. Put the saucepan with meat on medium heat and cover.
6. A few minutes before the water boils, open the lid and remove the foam from the water. If you do not have time to do this in time, then it will settle in flakes on the bottom of the pan and the broth will turn out cloudy.
7. After the water boils, add a teaspoon of salt to the pan and reduce the heat to low.
8. Close the lid of the pan again, but watch the meat so that it does not rise to the surface of the water. If this does happen, turn the meat over and add some more boiling water to the saucepan.
9. The exact cooking time is determined based on the degree of hardness of the meat, the size of the piece and the variety. You can check the readiness of the beef with a knife. You need to poke a piece of meat - if the knife easily enters the pulp and just as easily gets back, then the meat is ready.
10. Approximately half an hour before cooking, add a small peeled onion, a couple of black peppercorns and a few bay leaves to the broth.
11. When the meat is ready, remove the pot of beef from the stove, but do not remove it from the broth for about 15 minutes.
12. Then the beef can be taken out, cut into portions and served with any sauce or side dish.

How long does it take to cook beef

Depending on the type of meat, the age of the animal and the size of the piece, the cooking time can vary greatly. On average, until fully cooked, the meat should be cooked for about two hours after boiling water over low heat under a lid. Beef is also tasty and soft, cooked in the "stewing" mode in a multicooker for 2.5-3 hours.

How to quickly cook meat video recipe - step by step

Below you will find step by step video a recipe to help you cook.

Beef is one of the few foods that you absolutely must include in your diet. This is lean meat, rich in complete protein, iron, B vitamins and a lot of useful microelements. The abundant saturated fat and amino acids found in beef will help you to normalize heart muscle function, avoid stress and stay in good shape at all times. In the new review, we decided to tell you in more detail how to quickly and correctly cook beef so that it retains all its beneficial features and at the same time remained a healthy, dietary product.

The first and foremost thing to pay attention to before starting to cook beef is the freshness and quality of the meat. Not only taste depends on this factor, but also the speed of cooking.

Distinctive features of beef meat are rich dark red color and almost complete absence of fat, although if it is still present, it should be soft and have a light creamy shade.

Fresh meat has a soft, tender texture, it is easy and quick to cook, but old beef will have to be cooked for a long time, and the meat will turn out to be tough and overdried.

A scapula and a cut (beef from the neck) are perfect for preparing broths, goulashes, steaks, stews and minced meat. For rich fatty soups and broths, juicy brisket is more suitable - it makes the best borscht.

If you decide to cook a frozen piece of beef, you will need to defrost it beforehand and rinse it thoroughly in cold running water.

The cooking time of beef also directly depends on this stage. If you are saving time and want the meat to cook faster, put it in small portions, not in one piece. Important: cut the pieces not across the fibers, but along them - this way the beef will cook faster and its texture will become much softer. In addition, for the best result, it is recommended to lightly fry the meat in a pan in a small amount of vegetable oil.

To boil beef, water must be boiled in advance and a piece of meat must be poured so that the boiling water completely covers it. Be sure to leave a 1/2-inch layer of water over the beef. Do not add salt to the water; this will make the meat tough. Leave this step for the end of cooking. The same goes for onions, carrots, celery and other vegetables: if you want to add them, add them 30 minutes before the end of cooking.

After bringing the beef and water to a boil, skim off the foam. This will have to be done several more times during the cooking process, and especially those who cook beef broth or soup need to monitor this. Reduce heat to low and cover saucepan. If you add a tablespoon to the water sunflower oil, the beef will cook faster.

The meat will be ready in 40 minutes, but it all depends on the quality of the selected meat and the size of the pieces. Old, coarsely chopped beef will cook for about 2 hours.

Do not forget to add salt to the meat at the end of cooking. To check its readiness, pierce the tightest piece with a knife. The appearance of reddish juice or beef toughness is a clear indication that the meat has not yet been cooked to the end.

For those who want to get tender, tasty meat quickly and in a short time, we advise you to pre-marinate it. Place the meat in a bowl of finely chopped onions and drizzle with vinegar, then let sit for 2 hours. After this treatment, the beef will cook much faster.

Another popular way to shorten the cooking time of beef is to grate it with mustard before boiling. You can also add mustard directly to the pot while cooking. This will not affect the taste of the meat or broth at all, but the beef will cook in about an hour.

In a multicooker bowl, beef will cook a little faster than just in a saucepan on the stove. The cooking method is no different from the usual one: the meat must be cleaned of veins and film, put in a multicooker and pour boiling water over, then set the “Soup” or “Stew” program. Remember to remove the froth after the water in the bowl boils.

Cook the beef until tender for about an hour, and then check the meat's doneness.

The most popular "beef" recipe is, of course, classic borscht from young beets in beef broth. Read our step by step instructions How to make this sumptuous scented soup in just 1 hour.

Another legendary beef broth dish is French onion soup. The relatively short cooking time and amazing unique taste make this dish an excellent option for those who want to cook not beef broth, but a real gastronomic masterpiece.

Boiled beef can also be used in diet meals: here's an easy but delicious recipe for a cooked beef and vegetable sandwich.

You need to be able to cook meat, like broth. Many do not even think about it. He threw a piece of meat into the water and. Well, if we talk about this topic in more detail, then there are two ways to cook meat.

How long does it take to cook beef

Young, not frozen beef is best suited for cooking. It is believed that such meat needs only 45 minutes to cook. If the meat froze in the refrigerator for several days or even more so for weeks, it will take more time to cook it (about an hour, and sometimes more).

What else to look for when cooking beef in the oven
With this type of heat treatment, it is important not only what to add to make the beef soft, but also how to cook it correctly. It is best to wrap the meat in foil. If the beef is to be cooked over an open fire, then it must be watered periodically with the remaining marinade.
When cooking a large piece of beef in the oven, it must be watered with whatever juice it will produce. This will make the meat as tender and juicy as possible.
These are all the main secrets of what to do to make the beef soft when boiling or frying, or another option for heat treatment. But, when dealing with this type of meat, it is important to understand that beef cannot be cooked quickly. At least this process will take an hour and a half, but it is better to count on two hours.

Braised meat in 35 minutes Melt the butter in a saucepan and fry the meat cut into portions in it on all sides. Then take it out and put chopped onion and carrots grated on a coarse grater in its place. When the vegetables are well fried, put sour cream and meat on top, salt, pepper and sprinkle with herbs. Cover the pot and simmer until tender.

How to cook beef properly?

Defrost the beef before cooking. It is better to do this naturally, at room temperature. Then the meat does not lose its properties. If time does not allow to defrost the meat in advance, then you can resort to using a microwave. Defrost beef in it carefully, make sure that the edges of the piece are not cooked.

A fresh piece of beef should be thoroughly rinsed in cool water, skin and excess fat should be cut off. Pour the meat completely with water.

Borsch

You can cook delicious and rich borsch in a multicooker. This recipe works well for kids.

• Beef tenderloin - 500-600 gr.;
• 2 carrots and onions;
• Salt, pepper and spices;
• Medium-sized beets - 2 pcs.;
• Bay leaf - 4 pcs.;
• Fresh cabbage - 400 gr.

Cooking process

... If the weather is hot, do not leave protein food- chicken, salads with eggs, etc. - outside the refrigerator for more than 1 hour.

... Cheese wrapped in paper and packed in a plastic bag is stored in the refrigerator for 7-10 days.

… Leftover cheese in a plastic bag, but without paper, should be put in the freezer. They come in handy for making pizzas, casseroles, and hot sandwiches. Such cheese rubs easily on a grater.

... Put old or sour curd in a plastic bag, but not with a lump, but with a sausage. Place in the freezer. If necessary, remove the curd from the freezer, let it defrost a little and pass it through a meat grinder. The cottage cheese will become soft, airy.

… To make legumes (beans, peas, lentils) cook faster, they are pre-soaked for several hours. But you can do otherwise. Just cover the beans with cold water and put them on fire. As soon as the water boils for the first time, drain it, refill the beans with cold water and put on high heat. When this water also boils, add some cold water. The boiling stops briefly and you add some cold water again. And so repeat several times. Both beans, peas, and lentils will cook much faster than with conventional cooking.

… Before frying cabbage for pies, pour boiling water over it, then cold water, wring it out, and then fry it. When frying and baking products, the cabbage will not darken, it will remain white and crispy.

Pork must be boiled or fried well.

• always choose only fresh meat, paying attention to the veins (with an abundant amount of them, you will have to cook it longer);
• the quality of the meat should be checked in a simple and affordable way: press a little finger on the product and if it recovers in two minutes, then you can safely take it. Also, its red or pink color speaks of the good quality of meat. Still good quality meat should be dry;
• if its freshness, nevertheless, raises doubts, then it is better to boil the meat by adding coarsely chopped vegetables (onions, carrots, celery, potatoes) and spices (bay leaves, black peppercorns) to the broth;
• the first 10-15 minutes when cooking meat, a white foam forms, which must be constantly removed so that the broth is transparent;
• if the beef is boiled in a large piece, it will be juicier. Also, the juiciness and taste of the product is affected if the meat is cooked under a closed lid, periodically adding water to it and leaving the fat on the piece of beef;
• to make it cook faster, you can slightly beat it off with a culinary hammer;
• for long-term juiciness, the meat, until it is served on the table, must be left in its own broth under a closed lid.

Dietary and beneficial properties make beef an almost universal product.

In addition, everyone loves beef, but only properly cooked meat can deliver not only taste bliss to its admirers, but also bring true benefits to the human body.

Boiled beef is a versatile product that can be served cold for breakfast, like a hot main course. Boiled beef is added to various salads, served as an appetizer and made into delicious sandwiches. Boiled beef also leaves a wonderful tasty and aromatic broth that can be used to cook any first course.

Azu is a national Tatar second dish, hearty and delicious. Azu is an easy-to-prepare dish based on meat, hot sauce and stewed potatoes. Azu is traditionally prepared from horse meat, beef or lamb pulp. The basics are also prepared from pork and chicken meat. How to properly prepare the basics in Tatar? The secret to cooking the basics is that the more meat there is, the better. Be sure to have meat, potatoes, pickled cucumbers and tomatoes when cooking real basics. It is better to cook in a cast iron pot (cast iron pot, cauldron). Consider several recipes for cooking the basics.

Summer is the time for barbecue. Despite the fact that mutton shashlik is considered traditional, pork shashlik enjoys no less fame and love. Pork meat fried on the grill turns out to be delicious, ruddy and tender, but the main secret of the success of pork kebab is in the right marinade. We are sure that after you read this article, the question of how to marinate pork kebabs will not arise for you, since today we decided to present to your attention several options for marinating this meat.

Recipes from the Internet

500g ostrich meat

Cook the meat for about 30 minutes, while it boils, fry the onions and carrots. Remove the meat from the broth, cut into pieces. Put chopped potatoes and meat in boiling broth, add fried onions and carrots after 15 minutes. Pour the soup into bowls, add fresh herbs.

As soon as foil became a kitchen "accessory", it gained popularity among culinary specialists. different countries, including in Belarus. Meat, vegetables, poultry and fish are baked in foil. Let's consider the first option - the most popular. How to properly bake meat in foil so that it bakes well, but remains juicy and flavorful? Foil allows you to easily prepare dishes that will be close in their taste properties to dishes cooked on a fire, in a Russian oven, on coals, in ash. Almost any meat can be baked in foil: pork, lamb, beef, and so on. An exception for baking in foil is game - you cannot cook it in foil. The meat cooked in this way acquires a taste very close to the stew, but without the fat and smell of fried and stewed dishes. Baked meat becomes tender, soft.

Beef is a very healthy product. Reduces cholesterol, restores strength, increases hemoglobin. And if you know how to cook beef properly, you can get delicious dishes from it.

Each housewife knows how long to cook beef and how to do it correctly so that it is tasty and juicy. Only in practice this is not always possible. Such a simple, at first glance, occupation is fraught with many secrets and little secrets. Miss one thing - and the result is far from perfect.

How to choose meat?

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

• Problem # 1. Where to look?

Ideal if someone you know in the village slaughters a calf or young bull. Then you have the most best product- steamed veal. If a cow is slaughtered, it is also good, as long as it is not too old.

If you have a familiar butcher, contact him. Well, someone who, and butchers know a lot about good meat. You may be lucky and buy some fresh meat from the farmer in the market. Unfortunately, in stores often under the label "chilled meat", instead of the promised fresh farm meat, there is thawed and brought from somewhere from distant countries.

• Problem number 2. Appearance.

Pay attention to 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 even more so, there should not be any blackness or greenery on it. Fat streaks must be only white and by no means yellow.

The incisions should not stick to the fingers, the hands should remain dry after touching the meat - no mucus!

If you poke a hole in the piece with your finger, it should smooth out quickly.

• Problem # 3. Which piece is right?

Not every piece of beef will make a good broth. Try to get brisket because it is best for boiling. Highly a good option- a piece of meat on a sugar bone. Ribs and shank are fine too. Often housewives cook beef broth from the tail.

You can cook rump, shoulder blade, tender loin.

Better not to cook broth from arable land or shank.

If you do buy frozen meat, defrost it gradually, first in the refrigerator, keeping all the packages on it until it becomes tender. Then release the piece from the packaging and hold it under running cold water.

• Problem number 4. What to cook?

Choose a pan either enameled or with a thickened bottom, you can cast iron, but so that the piece of beef fits freely in it.

Today there are modern cooking appliances such as pressure and multicooker. The meat will also cook well in them. Pressurized lids to keep fragrances from escaping.

In the old days in the village, fresh meat was simmered in a Russian stove in a cast-iron pot. And when she was ready, the hostess took out a piece on a large dish, and the owner, using a pair of forks, disassembled the meat. And there was nothing tastier than eating it with a slice of black bread. And what an excellent broth it turned out, you will lick your fingers! So if in your country house there is also a Russian stove, then you are lucky.

How to cook?

Now decide what is more important to you - a tasty broth or juicy meat. If we cook broth, we immerse the beef in cold water, if we want to get excellent meat, we put it in boiling water. But since we want both good meat and transparent broth, so that we can enjoy it later with pleasure, we still take cold water. The piece of meat should be covered with water "headlong".

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

• Option 1.

After the piece of meat is dipped in cold water, place the pot on the stove over the highest heat. Now the main thing is to remove the foam in time.

Today, there are various devices so that, without human intervention, the foam collects itself on a certain site. But we cook the old fashioned way. We will remove the foam with a slotted spoon, a spoon with holes, a regular spoon or fork.

As soon as the foam begins to actively rise, carefully remove it. This process may take several minutes. As soon as you notice that the broth has boiled, reduce the heat of the burner as much as possible (if there are 9 divisions, set it to 3) and continue skimming. How long to stand at the stove and control the foam? If you think that it is no more, close the lid not very tightly and wait a little. You will soon see that it appears again. Stand at the stove for a few minutes, then you can close the lid tightly and relax.

If you still missed the foam and the gray flakes cannot be caught with either a spoon or a slotted spoon, there is no need to despair. You can still save. Pour a mug of cold water into a saucepan. Not enough one - pour in two. Your task is to stop the boil. If there is too much liquid, drain a mug or two. Now keep your eyes on the broth. Because it will start to boil again, and foam will rise to the surface again. And now don't go wrong. Until all the foam has been removed, do not leave the stove.

• Option 2.

Do not remove the foam, let the piece of meat simmer for 5-7 minutes over high heat, then completely drain the water with a noise, rinse the meat under running cold water and put it back in clean cold water for cooking. This method is called "Second broth", it turns out to be very tender and dietary.

How long does it take to cook the broth?

Housewives often ask themselves 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);
• on your taste. Someone prefers to tear a piece with their teeth, then an hour of cooking is enough. Someone likes the meat to literally fall from the bone, then it will take more time.

Culinary experts say that it is correct to cook broth over very low heat for 2-3 hours. It should languish, the boil should be barely noticeable. Otherwise, you will not get a clear broth.

A few more points

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

• Cook the meat properly in a whole piece of 1.5–2 kg. If desired, the hostess can cut it into smaller pieces, but a large piece will turn out to be more juicy. Skimming off the foam when cooking a large piece of meat is much easier.
• Spices are a matter of taste. Classic - 30 minutes before the end of cooking, the broth is salted, a large onion is placed in a saucepan (you can not completely peel it, then the broth will acquire a bright golden hue), coarsely chopped carrots and parsley root. For an amateur, you can add black peppercorns, garlic, lavrushka and any roots of your choice. And you can generally limit yourself to only salt.

There are amateurs who, before boiling meat, first fry a piece in butter to a crust, add salt, spices, pour boiling water over and begin to cook. Periodically skimming off the foam, cook for up to 3 hours on low heat. Would you like to try it? It will turn out very tasty.

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

Beef is a healthy and tasty meat that requires long-term heat treatment. This feature is due to its rigidity. But what to do when there is no time to cook meat for several hours? Exists simple ways allowing you to get a delicate dish that melts in your mouth with minimal time consumption. How to quickly cook beef? You will find the answer to the question in this article.

How to cook soft beef?

Beef meat is a valuable protein product that must be cooked correctly to make it juicy, tender and aromatic. How to quickly boil beef so that it is soft? This question is of interest to many housewives who prefer to feed their families with healthy and wholesome food.

For fast food soft meat will require: beef pulp, mineral water or mustard. It is advisable to choose a meat carcass of a young animal, consisting of a large amount of connective tissue, which has not been subjected to multiple frosts.

A piece of meat must be grated with mustard and refrigerated overnight. Rinse it with water before cooking. The second option involves soaking in mineral water for 2-3 hours. To preserve the maximum amount of protein, as well as other nutrients, the pulp must be placed in boiling water. Cooking takes less time after this pre-treatment. Salt should be a few minutes before the end of the cooking process. It is not recommended to add water during cooking. To determine if it is ready, the piece can be pierced with a sharp knife. Flowing out of it clear juice is a confirmation that the product is ready for use.

How to cook beef broth?

The broth is included in the diet. It is often made from beef. For this dish, you need to choose suitable pieces of bone that have connective tissue. It is advisable not to use an ice cream product, otherwise the food will turn out cloudy.

How to quickly cook beef broth? To do this, you need to take 3 liters of water, pulp on the bone, onion, carrots, parsley, spices and salt - to taste. Before cooking, the meat must be rinsed in cold water, cut into portions. For pouring, use a cool liquid, then send the pan to the refrigerator for half an hour.

When the future broth is on the stove, it must be brought to a boil and the gas must be screwed on, so that the further cooking process takes place thanks to a slow fire. It is convenient to remove foam and beef fat with a slotted spoon. The roots that are to be added to the dish must first be fried. When the broth is ready, which will happen quickly enough thanks to pre-infusion in the refrigerator, you can add frying to it. If it is necessary for the broth liquid to turn out transparent, after cooking it must be filtered through a fine sieve. After that, the meat part can be sent back to the broth or used as a separate dish.

How to cook beef soup?

This soup turns out to be very tasty and nutritious. To prepare it, you will need to take meat with a bone. This moment is of particular importance and is one of the secrets of the cooking speed. How to quickly cook beef for soup? The whole process is a lot like cooking broth. The meat must also be rinsed with cold water, left in the refrigerator and cooked over high heat until boiling. To cook it faster, it must be cooked in a saucepan with a minimum capacity. The pulp will turn out to be tender if a piece is used for cooking, the weight of which is at least 2 kg.

Cooking should take place under a closed lid. You can leave a small gap so that the liquid does not go over the edge at the moment of active boiling. It is important that during the cooking process the water completely covers all the meat parts. If any area is outside, it will turn out to be tough.

Any cereal can be used to fill the soup. Rice, pearl barley, barley or buckwheat will give a good taste.

How to cook old beef?

If you come across an old piece of meat, don't throw it away. The product must be properly cooked and then it will turn out delicious. How to quickly cook old beef? It must be placed in an acidic environment before cooking. For these purposes, it is undesirable to use vinegar. Perfect fit a small amount of lemon juice to be added to mineral water for the marinade.

Another method involves pickling in salt. It is rubbed with meat pieces that are to be cooked. But immediately before the cooking process itself, the salt must be washed off, otherwise the result of culinary experiments will be a salted product.

Now you know how to quickly boil beef meat. Using any of the proposed methods, you can get a nutritious, soft and appetizing product that does not require long cooking.

Boiled beef is a thing in itself: firstly, an irreplaceable base for salads and okroshka, and secondly, just a wonderful dish, both cold and hot. If you need boiled beef for a salad, just cook it according to this recipe and refrigerate it. If you want to serve boiled beef as a main course, I suggest preparing for it delicious sauce with gherkins and dill, which will take very little time. In either case, you will be left with some broth that you can freeze and use as needed.

Boiled beef

4 servings

1.2 kg. beef
1 carrot
1 onion
2 cloves of garlic
1 bay leaf
2 cloves
2 black peppercorns
a bouquet of aromatic herbs (parsley, dill, thyme)

for the sauce:
1 tbsp creamy
1 tbsp flour
2-3 tbsp finely chopped gherkins
1 tbsp chopped dill

In my opinion, the secret to good boiled beef is simple - it should be so tender that it melts in your mouth. To do this, we will cook it, perhaps a little longer than you are used to, and improve the taste of both broth and meat with aromatic roots. But first you need the right meat - a cut that is more suitable for boiling than others, say, a rump, a rump, or a thick edge, although this is already wasteful.

Put coarsely chopped carrots, onion cut into quarters with cloves stuck into it, garlic, pepper and herbs in a saucepan; it is appropriate to add turnips and celery root, if you have them. Pour it all over with water and bring to a boil. Elena Molokhovets recommends immersing beef in boiling steeply salted water - do so, but do not forget what else we need. When the water starts to boil again, lower the heat and simmer the meat at a low boil, skimming off the foam as often as possible. The meat will come to the correct condition after about 3.5 hours of moderate boiling, after which it can be served. If you want to cut your beef into even pieces and are afraid that it will fall apart under the knife, it is best to cool it down, chop it and then reheat it in the broth.

Prepare the sauce: fry the flour in melted butter until dark brown, add 2-3 ladles of hot broth, stir well, and boil until the desired consistency, but not less than 10 minutes. Add the gherkins a few minutes before the end, and after removing the sauce from the heat, season with salt, black pepper and stir in the chopped dill. Serve the meat with hot sauce and a cup of broth - which, however, can be stored in the freezer for future use.