How long does it take to cook beef. We cook the beef so that it is soft - cooking over low heat. How to cook beef - basic technological principles

Beef has a unique composition, so this meat is welcomed by nutritionists and doctors of other profiles. You need to be able to choose correctly, prepare for heat treatment and cook beef directly so that it retains its juiciness, turns out to be tender and tasty. We propose in our article to discuss the intricacies of its preparation and find out how much to cook beef until tender.

True connoisseurs of meat treats cannot imagine their life without beef. The meat of this variety is an excellent basis for hearty soups, a full-fledged second treat. In boiled form, such a product is used for the preparation of salads and snack dishes. Cooking time for beef varies from half an hour to three hours. It all depends on the age of the animal and the size of the piece.

How much to cook beef for borscht? The main goal is a fragrant, rich and tasty broth. In this case, it is better to cook the beef pulp longer, but not less than 40 minutes. Be sure to remove the foam with a slotted spoon. By and large, foam is protein. You can not remove it, but in this case the broth will not be transparent, although when ready, it is enough to strain the broth through a sieve or gauze cut.

On a note! If you are cooking diet dish, then after boiling, detect exactly five minutes and drain the water. But in the second water, the broth and beef are already brought to readiness.

For the preparation of first courses, professional chefs advise choosing beef tenderloin with a bone. How long to cook beef on the bone? At least one hour. If the meat of an old animal is used, then the heat treatment process can increase up to 2-2.5 hours.

Boneless veal cooks quickly. Cut it into small cubes and boil. The process will take approximately 30-40 minutes.

On a note! Poke a piece of beef tenderloin at its thickest point with a toothpick or the tip of a knife. If there is no bleeding, then the meat is ready to eat.

In many ways, the taste of boiled beef depends on the quality and freshness of the raw product. When choosing, pay attention to the color of the meat piece. It should be saturated red, without any inclusions, a greenish tint. Feel free to sniff the beef. The smell should be meaty, pleasant, but not sharp.

They also check the freshness of the meat by pressing. The dent heals quickly. But old meat is not so elastic.

How long to cook beef until boneless? Not only on the stove is cooked meat of this variety. You can use a slow cooker, pressure cooker or steamer. In such kitchen appliances, veal will reach readiness in about one hour. When cooking meat in a slow cooker, select the program modes “Stew”, “Soups”, “Steaming”. Steamed beef pulp is considered a dietary product. It preserves the whole complex of vitamins, minerals, micro and macro elements.

And to make the beef also juicy, add salt at the very end. Otherwise, such a seasoning will draw out all the meat juice, and as a result, the treat will be dry and tough.

Advice! Boiled beef will turn out more fragrant if, during cooking, add peeled carrot root, celery stalks, onion, allspice peas, laurel leaves to the broth during cooking. But before steam processing, meat tenderloin can be marinated.

Delicious and beautiful!

As already mentioned, cooks often use boiled beef tenderloin as one of the ingredients in salads and snack treats. Delicious meat can be combined with various ingredients. We are offering to you simple recipe salad, which will adequately decorate the festive table. The process of its preparation will take no more than a third of an hour, excluding the time of cooking beef tenderloin.

Advice! To prepare such a treat, it is better to choose the most delicate entrecote or kidney part without excess fat layers.

Ingredients:

fresh-frozen beef tenderloin - 600 g;
fresh tomato - two pieces;
green feather onion - one bunch;
Bulgarian sweet pepper - 1-2 pieces;
carrots in Korean - 100-150 g;
Russian cheese - 100 g;
mayonnaise - 150 ml.

Cooking:

If necessary, defrost the beef tenderloin by natural thawing.
Thoroughly wash the meat piece, cut into cubes.
In salted water, adding a couple of bay leaves and a few peas of allspice, boil the beef tenderloin until tender. Then we cool the meat.
Cut the boiled beef into strips or sort it into fibers with your hands.
We rub Russian cheese on a finely perforated grater. Other hard or semi-hard grades may be used.
Rinse fresh tomatoes and pat dry with paper towels. Cut the tomato pulp into cubes. Don't forget to remove the stem.
Rinse the green onions thoroughly and dry them.
Chop onion feathers. You can use other greens at your discretion.
To make the salad colorful, use sweet peppers of different colors, for example, red, yellow, green.
We remove the seed box, the stalk and wash. After drying, cut the pepper into strips.
Squeeze the Korean carrots lightly with your hands to remove excess marinade.
We shift all the prepared components into a salad bowl or bowl. Add mayonnaise and mix vigorously.
Before eating, such a salad needs to be infused so that the meat is saturated with vegetable juice and mayonnaise sauce.

Boiled beef is a full-fledged second course or an ingredient for snacks and salads. And you can also cook beef in a whole piece, rubbing it with spices. You will get the so-called boiled pork, which will be an alternative to sausages.

There is a constant debate about whether meat should be eaten or can be dispensed with.

Adherents of eating meat products argue that meat is simply necessary for full development and good health.

It is rich in iron, vitamins B1, B6, B12.
It contains a lot of animal protein, which is involved in metabolism, affects muscle contraction, processes in nerve cells, and even thinking depends on eating meat.

Despite the fact that in some states, for example, in India, beef is under the strictest ban, because there the cow is a sacred animal, in other countries this meat product remains the most common.

After all, from beef meat you can cook a lot of wonderful dishes, ranging from stuffed beef and ending with ordinary meatballs.

But in order for the dish to turn out delicious, you need to choose the right meat, as well as approach its preparation with all responsibility.

This article will focus on cooking beef, which means that the emphasis will be on that.

How to choose beef for cooking

Beef, like any meat, is categorized. It depends on the age of the carcass, its fatness, the amount of subcutaneous fat, and the development of muscle tissue.

Separate parts of beef carcass differ in nutritional and taste qualities. Therefore, they can be of the first grade, second or third.

The best, first-class meat is the brisket, top dressing, shoulder blade, parts of the hind leg.

Meat of the first and second grade is boiled, stewed, minced meat is prepared from it.

Meat, in which there is a lot of connective tissue (neck, top dressing, flank), is boiled whole, and is also used for broth.

Beef of the third grade is tough, so it is most often used for making broth.

On the shelves of stores, beef comes already fully processed: chilled, frozen, and less often salted.

How to prepare beef for cooking

Defrosting:

The meat is thawed in large chunks.
Slow defrosting is used so that the meat juice released during the melting of ice crystals has time to be absorbed into the meat again.
If the meat is thawed in the positive section of the refrigerator, then it palatability practically indistinguishable from chilled.
Rapid thawing is carried out at room temperature. It is left on a tray, and the released juice is poured into a separate bowl. Such meat is less juicy when cooked.

Washing:

Beef is washed in running water, the temperature of which should not exceed 25 °.
Clean meat is laid out on wire racks to dry.

Beef is cut into large, medium or small pieces (depending on the recipe).
Large pieces are cut along the fibers, which allows the meat to cook faster.

How to cook beef in a pot

Boiled beef in a small amount water.

Water is poured into the pan (1.5 liters of water per 1 kg of meat) and brought almost to a boil.
Add roots (parsley, onion, carrot, celery).
They put meat.
Bring to a boil, while removing the foam.
The fire is reduced and the beef is boiled with a barely noticeable boil under the lid. The cooking time depends on the quality of the meat, the age of the carcass, the size of the pieces. Young meats can be ready in as little as 40 minutes, while old ones need to be cooked for up to 3 hours.
Salt meat at the end of cooking.
Readiness of beef is checked by piercing the thickest piece. If the pulp is hard or reddish juice appears at the puncture site, then continue cooking.

How to keep meat hot

Pieces of boiled beef are transferred from the pan to another bowl.
Pour some hot broth and close the lid.
Store until serving at 65°.

How to boil beef for broth

Meat of the third grade, as well as trimmings and bones, are used for cooking broth.

To make it more rich and healthy, it is cooked differently than regular meat.

Beef meat and bones are poured cold water.
Bring to a boil. The foam is removed with a slotted spoon. They also remove floating bone fat.
Cook at a very low boil for 4-5 hours.
Salt at the end of cooking.
The finished broth is slightly cooled and filtered.

To get a clear broth, make a "braid".

To do this, meat trimmings are passed through a meat grinder and cold water is added in a ratio of 1: 1. Insist 2 hours. Then add salt, raw meat juice and egg white.

The “braid” is put into the broth, brought to a boil, and the foam is removed.

Put the roots and cook at a low boil for about an hour and a half.

How to cook beef in a slow cooker

Beef in a slow cooker is boiled in a whole piece or cut into pieces.

The meat is washed, the veins and film are removed. Put in a multicooker bowl.
Pour boiling water so that the liquid only slightly covers it.
Close the lid and set the program "Stew / Soup".
As soon as the water boils, remove the foam.
Add roots if desired.
Salt at the end of cooking.
Cook until soft. Cooking time - from 40 minutes to 2 hours - depends on the age of the slaughtered cattle, as well as the quality of the meat.

How to cook beef in the microwave

You can cook beef in the microwave if it is young.

Put the whole piece of meat into the pan.
Pour hot water to cover it.
Add chopped carrots, onions, parsley root, salt, pepper, bay leaf.
Close the lid and cook on medium power for about 20 minutes. Then the power is reduced and cooked until soft.

How to cook beef in a double boiler

So that the meat does not become dry during heat treatment in a double boiler, many housewives cook it in own juice. To do this, a whole piece of meat is lightly salted and peppered, put in a strong bag and tied.

Lay on the bowl of a double boiler, cover with a lid and cook about an hour. But you need to make sure that there is always water in the tank. Therefore, boiling water is constantly added there.

How to cook corned beef

The corned beef is washed.
Cut if the pieces are very large.
Fill with water (for 1 kg of meat 2 liters of water).
Soak, changing the water, first after an hour, then after two, three, six, twelve hours. In this case, the water temperature should not be higher than 12 °.
Smaller pieces are poured with cold water in a ratio of 1: 3 and boiled until tender at a low boil.

How to cook beef meatballs

Beef is passed through a meat grinder and mixed with ingredients depending on the recipe.
Form meatballs.
Dip them in boiling salted water or broth.
Cook for 5-6 minutes.

Note to the owner

For first courses, use a rump, top dressing, brisket.
When cooking meat, the roots are placed half an hour before readiness.
Cook meat at a barely noticeable boil.
If the meat is poured with boiling water before cooking, then there will be practically no scale.
Boiled meat is stored in broth.
To get a rich and tasty broth, use older meat.
Salted broth is not recommended to be diluted with water. Excess salt can be removed if well-washed rice wrapped in a bag is dipped into the liquid and boiled.

Source: http://OnWomen.ru/kak-varit-govyadinu.html

How long to cook beef until cooked so that it becomes soft

Beef is a fairly common type of meat in the human diet. You can use it for cooking broths, first and second courses, salads, snacks. Meals are tasty, satisfying and very healthy.

Beef is indispensable for people suffering from anemia, as well as in the diet, baby food. But cooking it is not so easy, because not everyone knows how much to cook beef to make it soft, tender and tasty.

All over the world, it is the meat of cattle that is considered the most popular. In Russia, honored guests were treated to boiled beef. Despite its satiety, this product is easily absorbed by the body, and with proper preparation it turns out tender, juicy and soft.

Composition, benefits and harms

Beef takes pride of place in the list of must-eat foods. It should be on the table at least several times a week.

The biological and nutritional value of meat became known many millennia ago. It was appreciated by the ancient Romans, Greeks, inhabitants british isles, our ancestors, other nations.

Not everyone could afford to put this delicacy on the table. It was the prerogative of the upper strata of the population.

Perhaps India is the only country in which the consumption of beef is under the strictest ban due to the sacred status of cows. Almost every state has pastures for raising cattle. Not only large, but also small farms are engaged in breeding.

What nutrients is the product rich in?

Beef has been studied quite thoroughly by scientists. It was the studies that made it possible to identify what nutrients and elements this type of meat contains:

B vitamins;
iron;
proteins;
calcium;
magnesium;
vitamin PP;
potassium;
zinc;
phosphorus;
sodium;
fats;
vitamin E.

Present in the composition of beef and other important micro and macro elements.

Calorie content, depending on the part of the carcass, varies from 15 to 500 kcal per 100 g of meat.

Why you need to include in the diet

Nutritionists consider beef the best source of animal protein. It contains the entire set of amino acids necessary for the normal functioning of the human body. Who and when is beef useful:

people with low hemoglobin;
involved in sports and working physically;
people with a weakened body;
those who have digestive problems.

Beef is a product that helps the body remove "bad" cholesterol. Also, its use has a beneficial effect on memory, nervous system, helps to strengthen the walls of blood vessels, muscles and bone tissues. Soups and broths prepared with cattle meat promote wound healing and improve blood clotting.

Despite the huge track record of beef, it is worth understanding that everything is good in moderation. The main thing is regularity and moderation. It is better to eat 200 g of such meat daily (or every other day) than rarely, but in large quantities.

What does abuse lead to?

Beef can harm the body. It has a very interesting property: excessive consumption can reduce immunity, increase cholesterol. Harm to the body can be caused not only by a large amount in the diet, but also by poor-quality meat, as well as its improper storage and preparation. Two situations where beef is more harmful than beneficial.

Incorrectly cooked meat. This is primarily a product fried in oil. This method of cooking saturates beef with carcinogens, which makes it dangerous for the health of people suffering from digestive and heart problems.
The meat of animals grown artificially. Nature has laid down that cattle should eat a lot of grass, walk through fields and pastures. And if the animals do not see green meadows, they feed exclusively on compound feed, then you can almost forget about the benefits of such meat.

If you want to benefit from beef, follow the rules for selection and preparation. The health of those who eat this dish depends on what kind of meat you choose, how you cook it.

How to choose meat: requirements for appearance and smell

It is better to buy fresh beef, so it is easier to choose and examine the meat. And it is also advisable to bring it home immediately after purchase and cook it. You don't have to wait for it to defrost.

However, do not be afraid of frozen meat. If the technology was followed during freezing, such meat is in no way inferior to fresh meat in its properties.

Here are five metrics to look out for.

Color. Fresh quality beef has a red color. If the proposed piece is brownish, this indicates the venerable age of the animal. Old meat will be coarser, it will take more time to cook it, you can forget about the juiciness of the dish. If the flesh has a non-uniform color, interspersed with dark shades (for example, greenish), you should not buy such meat.
Smell. Not all sellers allow you to smell the meat, especially in supermarkets. But if you are lucky enough to get approved, feel free to use this opportunity. High-quality beef has no foreign flavors, it smells only of raw meat. If you still feel the presence of some smell, it is better to refrain from buying.
Fat. Beef is dietary meat, but fat is still present in it. It should be dense, have a pale white color. In the meat of young individuals, fat may crumble - this is normal. If we are talking about marbled beef, which is valued the most, then it contains a lot of fatty layers. The piece seems to be riddled with them. Such meat is ideal, it is easy to cook, it turns out to be unusually tasty.
Elasticity. If possible, test the meat for elasticity. This is done like this: you need to press your finger on the pulp and see what happens to it. With fresh meat, the surface will smooth out almost immediately. If the pressure mark does not go away for a long time, the meat is no longer very fresh.
Surface. It is quite acceptable to have signs of weathering on the surface of the piece. But only small ones. If the surface has a crust and spots, then the carcass was butchered not a few hours ago, but much earlier. The beef should be dry and elastic. If there is a choice between wet meat lying in the blood, and meat leeward, the latter should be preferred.

Proper freezing

If you buy frozen beef, only buy the one that is labeled. Be sure to check expiration and release dates. Frozen veal can be stored for eight months, beef - ten. Mandatory indication of the manufacturer. It is worth making a choice in favor of domestic meat, so there is more guarantee of freshness, absence of transportation violations.

The packaging should not be damaged, so inspect the piece from all sides. Pay attention to the color - it should be uniform, it is better to choose something that is lighter. Properly frozen beef should be free of ice or snow. If any are visible, most likely, the rules of storage or freezing are violated.

Division into varieties and categories

Beef has varieties and categories. The division occurs depending on the part of the carcass, the age of the animal and the fat content of the meat. For broth, it is not necessary to take the best quality meat, but for steaks and barbecue it is better to choose a softer piece. There are three varieties and three categories of beef.

Top grade. Sometimes it is called the first. May contain three to four percent connective tissue (or veins). This includes such parts of the carcass: chest, dorsal, loin. Another rump, rump, rump. It is almost pure meat without fat.
Second grade. This is four to five percent of the veins. This variety includes the scapular, shoulder parts, neck, flank.
Third grade. May contain from ten to 23% connective tissue. These are shins (front and back), cut.

Beef of the highest category has a lot of subcutaneous fat, well-developed muscle tissue. But meat obtained from young animals may not contain body fat at all. The meat of the second category includes that in which the muscles are poorly developed, there is a small amount of fat. There is another category - lean beef. However, such meat is used only for industrial processing.

There must be a purple mark on the meat. By its shape, you can determine the category. On the head of young cattle is stamped "M". Round indicates that the meat belongs to the highest category. A square-shaped mark indicates that you have beef of the second category.

The choice of beef should also be based on what exactly you are going to cook from it. Each part is good for specific purposes. For example, sternum, neck, cut, shank, shank, flank and shoulder blade are better suited for boiling.

How and how much to cook beef: tips for the hostess

It is important not only to know how to eat cattle meat, but also how to properly cook beef. Here are three secrets that will be useful to every hostess.

Choose the right pot. A pan with a thick bottom is suitable, enameled or cast iron will also work. The main thing is that the piece of meat fits freely into the dishes, leaving room for other ingredients.
Defrost the meat ahead of time. If you are going to boil frozen beef, be prepared for the meat to be tough. The piece must be thawed before being sent in a saucepan to the stove. Ideally, it should be thawed at room temperature.
Use the microwave. If you need to urgently cook soup from frozen meat, you can soak a piece in water or resort to using a microwave. Then the thawed pulp should be washed with cold running water.

A mandatory step after soaking or defrosting is drying the piece. The final stage is cutting into portioned pieces to speed up the cooking process.

For the broth

To make the broth tasty, you need to cook beef with a bone. In this case, the piece should be lowered into cold water. That is, rinse, put in a saucepan, pour cold water and send to the stove. Turn on the largest fire, and wait for it to boil. When the surface of the water starts to foam, skim it off. You can do this with the help of any utensils convenient for you - skimmers, spoons.

There is also such an opinion: it is not necessary to remove the foam from the pan. That is, you just leave it, and it dissolves during the cooking process. Foam is nothing more than a released protein, that is, it does not pose a danger. But here it's up to you.

If you prefer soups on the second broth, then after boiling you need to wait about five minutes. Then drain the broth, rinse the meat and pour water again. This cooking option is usually recommended by nutritionists.

It is advisable not to let the broth boil too much, a small boil is enough. You need to salt at the end of cooking so that the salt does not “pull out” all the juice from the meat. Beef for soup should be boiled until the meat is ready, then the broth should be strained and used further. If you cook the ribs, then one and a half hours of cooking will be enough for them.

Pour in as much water as you need later to boil the soup. Add a little more than you need to make room for boil-off. Never dilute the broth with water.

For second courses

If the beef is cooked to be added to salads, snacks, the cooking method will be somewhat different from the preparation of the broth. Here is a sequence of four steps.

Pour water into a saucepan (approximately taken at the rate of one and a half liters of water per kilogram of beef), put on fire.
When the water is almost boiling, you need to add onions and carrots, if desired, parsley, celery.
Then you need to put a piece of meat, wait for the boil. As soon as foam begins to appear, remove it.
When the foam disappears from the surface, reduce the heat, leave to simmer at a slow boil.

How long you need to cook beef to make it soft depends on the age of the meat and the size of the piece. Young meat will be ready within 40 minutes after boiling, while old meat will have to be boiled for two and a half hours, or even more. You can find out about readiness by cutting a piece with a knife in the thickest place. If there is no red juice, the meat is ready.

A slow cooker is a real salvation for many housewives. In it, too, you can cook beef, both in small pieces and in a large piece. There are no special differences from cooking in a saucepan.

If there is a film, streaks, excess fat, they are removed. Then the meat is washed, placed in a bowl, poured with boiling water so that the piece is completely covered with water.

Set the appropriate program ("Cooking", "Soup" or another) and close the lid.

When the meat boils, you need to get rid of the foam, add roots, bay leaf or your favorite spices if desired. Salt at the end. Boil beef after boiling until tender - from 40 minutes to three hours, depending on the age of the cattle.

In a double boiler

Steamed beef is considered more juicy and healthy. This cooking option is ideal for feeding babies or for people on a therapeutic diet. There are two ways to cook beef in a double boiler.

Cut into portions, put in a steamer thicket in one row, salt and turn on the equipment for one hour. After this time, turn over, cook for another half hour.
Salt the beef, grate with your favorite spices. Put a piece in a bag for cooking, place in a thicket, cook for an hour. Add time if necessary.

Be sure to monitor the presence of water in the tank. Most likely, you will have to add boiling water during cooking.

In a pressure cooker

A pressure cooker significantly speeds up the process of cooking beef. To cook beef in a pressure cooker, you need to wash it, put it in a bowl, pour water over it. Then put the pressure cooker on the fire and wait for it to boil. Remove the resulting foam, reduce the heat, cover and cook for 50 minutes.

If the pressure cooker is electric, you need to set the appropriate program and cook in the same way, 50-60 minutes. Such meat is perfect for a child, especially if you use a tender entrecote.

Beef is very healthy, so do not neglect its use. Feel free to include it in your diet, because now you know how many minutes to cook beef until tender. Properly cooked meat will appeal to all households, even the most fastidious.

Source: http://woman365.ru/recipes/skolko-varit-govyadinu/

Such delicious beef: how to cook red meat for different dishes

Beef is the juicy red meat of cattle. The common name "beef" applies to varieties of meat of adult cows, bulls and oxen.

Veal - pink meat of young animals - is especially useful for young children and the elderly. The most nutritionally valuable part of the carcass is the tenderloin.

Beneficial features

The most important advantage of beef meat is easily digestible animal proteins (from 12 to 25%), which our muscles need.

Heme iron allows the body to increase the level of red blood cells, which are responsible for oxygenating tissues and organs.

Eating properly cooked lean meats (cuts) helps lower cholesterol levels. For the elasticity and endurance of the joints, a person needs keratin and elastin contained in beef.

The nutritional value

The product is saturated with B vitamins, contains vitamin E and PP.

Vitamin B12, absorbed by the body from beef, is extremely important and indispensable for humans - it maintains overall vitality and is needed to prevent depression.

proteins - 17 g;
fats - 17.4 g;
water - 65 g;
calorie content - 160 kcal;

Mineral salts:

potassium - 315 mg;
sodium - 60 mg;
magnesium - 21 mg;
phosphorus - 210 mg;
iron - 2.6 mg.

Vitamins:

B1 - 0.06 mg;
B2 - 0.2 mg;
B12 - 2.59 mg;
PP - 4.7 mg;
E - 0.6 mg.

Nutritional value per 100 g of finished product:

boiled beef - 153 kcal;
fried beef - 180 kcal.

Red meat differs from other varieties in low calorie content and low fat content. It is recommended to introduce the product into the weekly diet for people suffering from overweight.

For the prevention of urolithiasis and cardiovascular diseases, doctors advise dishes from boiled beef liver. Beef is indicated for diabetics, athletes and those undergoing rehabilitation after operations and injuries.

Young cattle meat is suitable for everyone, veal is the first meat that is gradually being introduced into the diet of young children.

How to choose good meat

Sometimes it is very difficult to determine which piece of meat is fresh, so it is better to buy beef in those places and from those people whom you trust. It is easier to get on stale, frozen meat in a supermarket than in the market - sellers value their reputation there.

The meat of an adult cattle should be bright red, and a young calf should be pink.
Fresh product has a pleasant, not repulsive smell.
The piece should spring back and return to its original shape when pressed with a finger.
In fresh meat, the fat layer is uniform, homogeneous, odorless.

Which part to choose for cooking

For various beef dishes, different parts of the carcass are used (tenderloin, rib, drumstick, and others).

Grade 1 - tenderloin, back, sternum (fried, boiled, baked);
Grade 2 - shoulder blade, shoulder (stew, bake, cook minced meat);
Grade 3 - shins, neck, top dressing (broth, jelly).

Tender tenderloin, sternum and neck are suitable for cooking.

Preparatory stage

The meat is thawed and thoroughly washed in cold water. Defrost slowly, preferably at a low temperature, so that the piece remains juicy. Films are cut from a piece. The piece is cut, removing tendons and excess fat.

How to cook correctly

The meat is allowed to dry a little and placed in a container. It should be proportional to the size of the piece, only in this case the taste qualities will be preserved (for 1 kg of the product - the volume of the container should not exceed 1.5 liters).

The water is boiled separately and the beef is poured in such a way that the boiling water completely covers it with a small margin.

What fire to cook?

The pan is covered with a lid and put on the burner. To prevent the broth from becoming cloudy, remove the boiling foam several times or strain it through cheesecloth after the meat is completely cooked.

Spices and other ingredients

To make the meat juicier, salt is added at the very end. Plant roots (onions, carrots, celery) are selected at will.

How long to cook for the meat to become soft

How long it takes to cook beef will depend on many factors: cut size, toughness, and variety.

The average cooking time is 2 hours from the start of boiling water over low heat.

Young beef and veal are cooked for 40 minutes until fully cooked.
Old beef - up to 3 hours.
Beef on the bone for soup is boiled for 1.5 to 2 hours.
Small pieces of beef will be cooked in 20-30 minutes.
Beef that has been thawed for cooking will be ready no earlier than 2 hours later.
Ribs, shoulder blade and sacral part are cooked from 2.5 to 3 hours.

How to check readiness

A piece of beef is pierced in the thickest place: if the ichor is released, the beef is not completely cooked.

instructions on how to properly cook beef.

Marinate beef for quick cooking

Boiled meat will become soft and juicy if marinated beforehand.

Preparing the marinade for beef: finely chop the white onion, add vinegar to taste. We cover the prepared beef piece with marinade, cover with a lid and leave for 2 hours.

If you marinate beef in mustard and place it in the refrigerator for several hours, the meat will cook quickly (in about an hour), remain soft and juicy.

Exotic marinade options for raw beef: kiwi pulp and pomegranate juice.

Features of cooking veal for the first feeding of a child

You should be aware of some of the features of cooking beef for young children.

Veal is the first meat food for an infant, so it should be fresh and smell good. The selected piece should not contain tendons and long muscle fibers. The brisket is perfect.

100 g of veal fillet is boiled for 0.5 hours;
minced meat - 10 min;
meat on the bone - 1 hour.

The processed veal is placed in cold water, brought to a boil and left to cook for another 10 minutes. Then the broth is drained and poured with fresh cold water, brought to a boil over medium heat, salted, covered with a lid and continue to cook until fully cooked for about 1 hour.

Boiled beef for salad

For salad, beef is cooked in the same way as for soup. To make it juicy and soft, it is pre-marinated and salted only when ready.

For a salad, it is preferable to choose a piece of fresh, not frozen brisket, which restores its shape when pressed with a finger.

How to store boiled beef

It is necessary to store cooked meat only in broth, otherwise it will become weathered and deteriorate. The broth is kept in the refrigerator, the pieces are cut off as needed.

A large piece retains taste much better and longer than finely chopped pieces.

Boiled meat can be stored in the refrigerator for no more than 2 days at a temperature not exceeding 6 ° C.

Cooking beef in unconventional ways

Try cooking boiled beef with modern technological devices.

In a slow cooker

For this cooking method, a large piece or small, pre-cut pieces will do. The meat is prepared, the films are removed, laid in a cup. Pour boiling water until completely covered. Set the program "Stew / Soup".

Cook from 40 minutes to 2 hours, depending on the quality of the meat. In the process, the foam is removed. Salt and add roots towards the end.

In the microwave

For these purposes, only young meat is suitable. It is prepared as usual and placed in a special dish designed for use in microwave oven. Pour hot water over and add finely chopped onions, carrots, celery root or parsley, fragrant spices to taste. Salt.

Beef is cooked under a closed lid at medium power for 15-20 minutes, then at minimum power until cooked through for about 1 hour.

In a double boiler

Prepared, defrosted meat is preliminarily salted and peppered, placed in a thermal bag and tied. Fill with water. Ready time - 1 hour, water should be constantly added.

Peeped by the hostesses

Spices, aromatic herbs and roots are added 20 minutes before the beef is fully cooked.
The meat is cooked on a very slow fire.
The pan must be covered with a lid so that the meat does not oxidize with oxygen and does not become tough. Adding water is not recommended, beef should be cooked in its own juice.
For a strong broth, favor older meats.
To avoid scale - strain the broth through cheesecloth. Pour boiling water over the piece before cooking - this will reduce scale.
The over-salted broth is not diluted in order to reduce the concentration of salt in the beef broth, clean rice is placed in a gauze bag in a container and boiled a little.
Meat that is thawed in the upper section of the refrigerator retains its taste well.
Thawed beef will always be less juicy than fresh.
The most versatile part of the carcass is the shoulder blade.

Particular attention should be paid to the choice of product in the store and on the market. The quality of the dishes and the time of their preparation will largely depend on this.

Introduce dietary boiled beef, vegetables and fruits into your diet, and you will feel much healthier!

There is a constant debate about whether meat should be eaten or can be dispensed with.

Adherents of eating meat products argue that meat is simply necessary for full development and good health.

It is rich in iron, vitamins B1, B6, B12.
It contains a lot of animal protein, which is involved in metabolism, affects muscle contraction, processes in nerve cells, and even thinking depends on eating meat.

Despite the fact that in some states, for example, in India, beef is under the strictest ban, because there the cow is a sacred animal, in other countries this meat product remains the most common.

After all, it is from beef that you can cook a lot of wonderful dishes, from stuffed beef to ordinary meatballs.

But in order for the dish to turn out delicious, you need to choose the right meat, as well as approach its preparation with all responsibility.

This article will focus on cooking beef, which means that the emphasis will be on that.

How to choose beef for cooking

Beef, like any meat, is categorized. It depends on the age of the carcass, its fatness, the amount of subcutaneous fat, and the development of muscle tissue.

Separate parts of beef carcass differ in nutritional and taste qualities. Therefore, they can be of the first grade, second or third.

The best, first-class meat is the brisket, top dressing, shoulder blade, parts of the hind leg.

Meat of the first and second grade is boiled, stewed, minced meat is prepared from it.

Meat, in which there is a lot of connective tissue (neck, top dressing, flank), is boiled whole, and is also used for broth.

Beef of the third grade is tough, so it is most often used for making broth.

On the shelves of stores, beef comes already fully processed: chilled, frozen, and less often salted.

How to prepare beef for cooking

Defrosting:

The meat is thawed in large chunks.
Slow defrosting is used so that the meat juice released during the melting of ice crystals has time to be absorbed into the meat again.
If the meat is thawed in the positive section of the refrigerator, then it practically does not differ in taste from chilled meat.
Rapid thawing is carried out at room temperature. It is left on a tray, and the released juice is poured into a separate bowl. Such meat is less juicy when cooked.

Washing:

Beef is washed in running water, the temperature of which should not exceed 25 °.
Clean meat is laid out on wire racks to dry.

Beef is cut into large, medium or small pieces (depending on the recipe).
Large pieces are cut along the fibers, which allows the meat to cook faster.

How to cook beef in a pot

Boil beef in a small amount of water.

Water is poured into the pan (1.5 liters of water per 1 kg of meat) and brought almost to a boil.
Add roots (parsley, onion, carrot, celery).
They put meat.
Bring to a boil, while removing the foam.
The fire is reduced and the beef is boiled with a barely noticeable boil under the lid. The cooking time depends on the quality of the meat, the age of the carcass, the size of the pieces. Young meats can be ready in as little as 40 minutes, while old ones need to be cooked for up to 3 hours.
Salt meat at the end of cooking.
Readiness of beef is checked by piercing the thickest piece. If the pulp is hard or reddish juice appears at the puncture site, then continue cooking.

How to keep meat hot

Pieces of boiled beef are transferred from the pan to another bowl.
Pour some hot broth and close the lid.
Store until serving at 65°.

How to boil beef for broth

Meat of the third grade, as well as trimmings and bones, are used for cooking broth.

To make it more rich and healthy, it is cooked differently than regular meat.

Beef meat and bones are poured with cold water.
Bring to a boil. The foam is removed with a slotted spoon. They also remove floating bone fat.
Cook at a very low boil for 4-5 hours.
Salt at the end of cooking.
The finished broth is slightly cooled and filtered.

To get a clear broth, make a "braid".

To do this, meat trimmings are passed through a meat grinder and cold water is added in a ratio of 1: 1. Insist 2 hours. Then add salt, raw meat juice and egg white.

The “braid” is put into the broth, brought to a boil, and the foam is removed.

Put the roots and cook at a low boil for about an hour and a half.

How to cook beef in a slow cooker

Beef in a slow cooker is boiled in a whole piece or cut into pieces.

The meat is washed, the veins and film are removed. Put in a multicooker bowl.
Pour boiling water so that the liquid only slightly covers it.
Close the lid and set the program "Stew / Soup".
As soon as the water boils, remove the foam.
Add roots if desired.
Salt at the end of cooking.
Cook until soft. Cooking time - from 40 minutes to 2 hours - depends on the age of the slaughtered cattle, as well as the quality of the meat.

How to cook beef in the microwave

You can cook beef in the microwave if it is young.

Put the whole piece of meat into the pan.
Pour hot water to cover it.
Add chopped carrots, onions, parsley root, salt, pepper, bay leaf.
Close the lid and cook on medium power for about 20 minutes. Then the power is reduced and cooked until soft.

How to cook beef in a double boiler

So that the meat does not become dry during heat treatment in a double boiler, many housewives boil it in their own juice. To do this, a whole piece of meat is lightly salted and peppered, put in a strong bag and tied.

Lay on the bowl of a double boiler, cover with a lid and cook about an hour. But you need to make sure that there is always water in the tank. Therefore, boiling water is constantly added there.

How to cook corned beef

The corned beef is washed.
Cut if the pieces are very large.
Fill with water (for 1 kg of meat 2 liters of water).
Soak, changing the water, first after an hour, then after two, three, six, twelve hours. In this case, the water temperature should not be higher than 12 °.
Smaller pieces are poured with cold water in a ratio of 1: 3 and boiled until tender at a low boil.

How to cook beef meatballs

Beef is passed through a meat grinder and mixed with ingredients depending on the recipe.
Form meatballs.
Dip them in boiling salted water or broth.
Cook for 5-6 minutes.

Note to the owner

For first courses, use a rump, top dressing, brisket.
When cooking meat, the roots are placed half an hour before readiness.
Cook meat at a barely noticeable boil.
If the meat is poured with boiling water before cooking, then there will be practically no scale.
Boiled meat is stored in broth.
To get a rich and tasty broth, use older meat.
Salted broth is not recommended to be diluted with water. Excess salt can be removed if well-washed rice wrapped in a bag is dipped into the liquid and boiled.

Beef is the meat of cattle, widely used in cooking. The common carcass is cut into several parts, which are used in the preparation of various and exquisite dishes - this is tenderloin, brisket, thigh, rib eye, rump, shank and other parts.

Based on this butchering, beef meat is divided into three categories. The first grade includes the brisket and sirloin, as well as the back; the second grade includes the shoulder part and shoulder blades; the third grade includes the hind and fore shanks.

The meat of young animals is usually called veal. It has a milder taste.

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

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

Cooking beef the right way

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

First of all, defrost a piece of meat weighing about half a kilogram and wash it thoroughly in cool running water.
Cut the meat, removing large bones, tendons and removing the film from the piece.
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 the meat in a small amount of water, so that the taste of the beef will be very tender.
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. Above a piece of meat, there should be about a centimeter more water.
Put the meat in a saucepan over medium heat and cover with a lid.
A few minutes before the water boils, you need to 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 to the bottom of the pan and the broth will turn out to be cloudy.
After the water boils, add a teaspoon of salt to the pan and reduce the heat to a minimum.
The lid of the pot must be closed again, but watch the meat so that it does not rise to the surface of the water. If this does happen, you need to turn the meat over and add a little more boiling water to the saucepan.
The exact cooking time is determined based on the degree of rigidity 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.
Approximately half an hour before readiness, a small peeled onion, a couple of black peppercorns and a few bay leaves should be added to the broth.
When the meat is ready, the pot of beef must be removed from the stove, but do not remove it from the broth for about 15 minutes.
Then the beef can be taken out, cut into portions and served with any sauce or side dish.

How long 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 the lid. Also tasty and soft is beef cooked in the "stewing" mode in a slow cooker for 2.5-3 hours.

Beef meat is the most important food product with excellent culinary qualities. It goes well with various cereals, vegetables, pasta. The best part of beef meat is the tenderloin. It can be used for stewing, frying or boiling, the main thing is to do it right.

Beef: how to cook or fry?

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Properly cook beef

Boiled beef retains its qualities as much as possible. To improve its taste and nutritional properties, it is recommended to pour pieces of raw thawed meat into boiling water for cooking.

To prepare boiled beef you will need: - 500 g of beef pulp; - 800 g of potatoes; - 2 carrots; - 1 leek; - 1 turnip.

Put the prepared and washed meat in a whole piece in a bowl and add hot water so that it completely covers the meat. Cover the pot with a lid and put on fire. Wait for the water to boil, remove the foam with a slotted spoon. How much to cook beef depends on how finely you cut it, a large piece will require cooking over medium heat for 2–2.5 hours. Delicious beef will turn out if, a few minutes before the end of cooking, add chopped carrots, turnips, leeks, onions to the pan.

In the broth, you can put 2 bay leaves, black peppercorns and salt. When the meat with vegetables is ready, drain the liquid into another bowl, and cover the pot with meat with a lid. Serve cold boiled beef with hot sauce.

For hot sauce you will need: - 2 cups of broth; - 1 onion; - 2 tbsp. spoons of tomato puree; - 2 tbsp. spoons of 9% vinegar; - 1 tbsp. a spoonful of flour; - 50 g of butter; - 1 tbsp. a spoonful of grated horseradish root or ready-made spicy seasoning.

Take a frying pan, fry a tablespoon of flour in it, add to the flour butter and beef broth. Stir the sauce until the lumps are completely dissolved. Take another frying pan, heat the butter in it and fry the finely chopped onion, add to the onion tomato paste, salt, pepper, then pour in the vinegar and add the grated horseradish. Combine dressing with sauce, boil for five minutes. Cut the cold boiled beef into pieces and pour over the sauce.

How to cook delicious beef

If you don’t have time to cook beef, you can fry it deliciously. A large piece of meat is fried for 20-30 minutes. For the recipe you will need: - 200 g tenderloin; - 0.5 cup vegetable oil; - salt.