Cooking meat seems simple. In fact, complex transformation processes take place in the pan. When meat is heated to 40°C, the protein that makes up the muscle fibers begins to shrink (a process called denaturation) and the flesh becomes denser. The collagen contained between the fibers is also converted into glutin, which makes the finished meat juicy. When all the collagen is converted into a clear liquid without blood impurities, the product can be considered ready. It is important not to overcook the meat so as not to destroy the vitamins and nutrients contained in it.
How to cook beef
Cooking in a saucepan
1. A piece of beef from half a kilogram to a kilogram, if frozen, defrost in water at room temperature or on a refrigerator shelf before cooking.
2. After the beef is completely defrosted, wash it and fill it with water: if the beef is used for broth for soup, then there should be enough water so that you don’t have to dilute the soup; the water itself should be cold; if beef is cooked for salad, it is enough for the water to cover the meat by a couple of centimeters - and this should be boiling water. In our case, beef (more precisely, beef ribs on the bone) is boiled for broth, so we use cold water.
3. Place the pan with the beef over high heat, add onions, carrots, bay leaves and pepper to taste, and when the water begins to evaporate, reduce the heat to low; the water should only bubble occasionally. At the same stage, add salt - for half a kilo of beef and 3 liters of water you need 1 level tablespoon. As you cook, the water will boil away a little and the salty taste will be more concentrated.
4. If foam begins to appear on the surface of the water, you need to reduce the heat and remove the foam with a tablespoon. It is important not to miss the moment when foam appears, because... it tends to boil over and spill in large quantities onto the hob. Also, if you do not remove the foam, the broth risks becoming cloudy. After this, cover the pan with a lid and make sure that the boiling is minimal.
5. Boil the beef for 1 hour; for a rich broth, you can cook it longer - 1.5 hours. If the beef is old, questionable, or the piece is very large, cook for 2 hours. You can easily check the beef for doneness by piercing it with a fork - if the beef is cooked, it will be soft. If not, cook the beef for another half hour.
6. Remove the beef from the pan with the broth, cool slightly, chop and use in dishes, and strain the remaining broth so that small bones and remaining foam do not get into it.
It's easy to notice that the beef has lost a little weight - but don't worry, because in addition to the meat itself, there is still a healthy and very nutritious broth.
How to cook beef in a slow cooker
1. Pour water over the beef, set the “Cooking” mode and wait until it boils. 2. After boiling, remove the foam, salt the water and close the multicooker with a lid. 3. Cook the beef for 1 hour, check for doneness and, if the meat is not ready, cook for another half hour.
How to steam beef
1. Cut the beef into 1-centimeter portions and sprinkle with salt. 2. Place beef in a steam container of a steamer or multicooker in 1 row. 3. Turn on the steamer or multicooker (for a multicooker, use the “Steaming” mode), cook for 1 hour. 4. Turn the meat over, add salt and cook for another half hour.
How to cook beef in a pressure cooker
1. Place the beef in a pressure cooker pan and add water. 2. Place the pressure cooker with the beef on the fire and wait until it boils. 3. Skim the foam from the broth and salt the broth. 4. Close the pressure cooker with a lid and cook for 50 minutes.
Slice thickness
To understand how to quickly cook beef, pork or lamb, you need to carefully examine the piece before purchasing. Young meat is pink or red, with white layers of fat. Dark meat with yellow streaks indicates that either the piece has been sitting on the counter, or it came from an old animal.
If old meat has already been purchased, then you will have to work with what you have.
The first thing that comes to mind is to cut the meat into small pieces. The smaller they are, the faster they will cook, and the more tender the texture will be. This is a good method, but it is not suitable for all dishes. Since sometimes it is necessary to boil the meat in a whole, rather large piece.
How to cook beef with potatoes
second course
Beef - 400 grams Potatoes - half a kilo Carrots - 2 large Onions - 1 small head Turnips - 1 small Horseradish - half a root Sour cream - 2 tablespoons Flour - 1 heaped teaspoon Vinegar - 1 tablespoon Celery - 2 stalks Parsnips - 1 root (can be replaced with parsley root) Bay leaf - 1 leaf Butter - half a 100-gram pack Black pepper - 5 peas Salt - 1 teaspoon
How to cook beef with potatoes
1. Thaw beef, if frozen, at room temperature or in the microwave within 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, skim off the foam with a slotted spoon and reduce heat. 5. Cook the meat over low heat for 2 hours. 6. While the meat is cooking, prepare the potatoes: peel, wash and place in a pan. 7. Pour cold water over the potatoes and put on fire; After the water boils, cook the potatoes for 20-25 minutes, depending on the size. 8. Peel and coarsely chop celery root (parsley), turnips, onions and carrots; Place the roots and vegetables in the pan with the beef. 9. Add 1 bay leaf, salt and add a couple of black peppercorns. Cook the meat for another half hour. 10. Check the meat for doneness - cooked beef can be easily pierced with a fork or knife. 11. Remove roots and vegetables from the broth, strain 1 cup of broth. 12. Return the meat to the pan, pour in the remaining broth and cover to keep warm. 13. Prepare horseradish sauce. Melt 15 grams of butter in a saucepan or frying pan over low heat. 14. Sprinkle the butter with flour and fry with constant stirring for 2-3 minutes. 15. Add 1 cup of broth to the flour, stir, pour in 2 tablespoons of sour cream and stir again. 16. Stirring constantly, cook the sauce over low heat for 5-10 minutes until thickened. 17. In a separate saucepan, melt 25 grams of butter, add 2 tablespoons of grated horseradish into it and fry them over low heat. 18. Dilute the horseradish with 2 tablespoons of broth, add 1 tablespoon of vinegar, add bay leaf and pepper. 19. Keep the horseradish mixture with spices on the 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, add salt, stir and remove from heat. 21. Add the remaining butter to the prepared horseradish sauce and stir. 22. Heat the beef in the broth and place it in the center of the dish, place the potatoes around it, pour the sauce over the boiled beef and potatoes.
How to cook spicy beef
for a snack
Products
Beef - 1 kilogram Carrots - 1 piece Onion - 1 head Celery or parsley - 1 root Garlic - 4 cloves Adjika - 3 tablespoons Greens (cilantro, basil) - 1 bunch Black pepper - 5 peas Salt - 1 tablespoon
How to cook spicy beef appetizer
1. Thaw a piece of beef, if it was frozen, wash it from blood clots under running water and put it in a saucepan. 2. Pour water over a piece of beef and place on high heat. 3. Peel and cut into large pieces celery root or parsley (can be combined), onion and carrots. Place the roots and vegetables in the pan with the meat. 4. Bring water to a boil, skim off the foam with a slotted spoon or a tablespoon, and cook for 2 hours over low heat. 5. Pour 5 black peppercorns into the broth, add 1 tablespoon of salt. 6. Cook beef for 1.5 hours. 7. Check the meat for doneness - a piece of beef should be easily pierced with a fork or knife. 8. Turn off the burner and leave the beef in the broth. 9. Peel 4 cloves of garlic and chop them finely. 10. Wash and dry the cilantro and basil, chop finely. 11. Stir cilantro, basil and garlic with a pinch of salt. 12. When the beef has cooled to hand temperature, place the beef on a board and make several longitudinal cuts in the meat. 13. Stuff the beef with a mixture of herbs and garlic. Tie the piece in several places with a tourniquet. 14. Coat the meat generously with adjika, wrap the boiled beef with herbs in film and put it in the refrigerator for 1 hour.
Meat feeding
For a child to fully grow, animal protein is simply necessary. Therefore, from about eight months (and for artificial babies - from six) meat complementary foods are introduced. First, it is recommended to “introduce” the baby to rabbit or turkey, which are easily digestible and rarely cause allergies. Next in line should be beef rich in iron and protein.
To feed a baby, it is important to prepare a soft and homogeneous puree without large fragments. The pulp from the back of the carcass is well suited for these purposes - it is less fibrous there. It is advisable to introduce into the infant’s diet the meat of an animal whose age does not exceed three months. The product is prepared in eight steps.
- Rinse the meat several times. Under running water. Cut off the film and fatty fibers from it.
- Fill with water. And cook until boiling.
- Drain off the first water. And pour fresh liquid over the meat.
- Cook for at least two hours. Without salt and spices. If you cut the product into small pieces, you can reduce the cooking time to 40-60 minutes.
- Check product readiness. If it is difficult to pierce with a knife or fork, cook for another 30-60 minutes.
- Scroll through the finished meat. Through a meat grinder or puree in a blender.
- Strain the puree through a metal sieve. It is important that the mass is homogeneous.
- Lightly dilute the puree with breast milk. Or milk mixture to make the consistency of the product soft.
Do not prepare purees for future use, because it is much healthier to feed your baby fresh product. Baby beef puree can be stored in the refrigerator for no more than a day (without adding milk or other impurities).
Video on the topic How to cook beef correctly: simple, tasty, inexpensive
In ancient times, the Japanese were legally prohibited from eating meat. Anyone caught committing a “crime” faced severe punishment. But when Europeans began making frequent visits to the Asian country, the emperor noticed that the Japanese were inferior to Western guests in both height and strength of physique. He concluded that this was due to the Europeans' love for beef and other types of meat. Although the lifting of the ban did not have a significant impact on the physique of the Japanese, this does not negate the benefits of meat. Knowing how to cook beef correctly, you can prepare a delicious and nutritious lunch that will give you energy and good health.
How to cook beef with sauce
Products
Beef - 1 kilogram Beef bones - 1 kilogram Lemon - 1 piece Large champignons - 3 pieces Tomato - 1 piece Onion - 1 head Garlic - 4 cloves Celery (stems) - 3 stems Carrots - 1 piece Peppercorns - 5 pieces Bay leaf - 1 leaf Fresh coriander - 50 grams Parsley - a few sprigs Brandy (can be replaced with cognac) - 50 milliliters Salt - 1 tablespoon Vegetable oil - 1 tablespoon
How to cook beef in sauce
1. Chop beef bones into pieces 10 centimeters long. 2. Heat a frying pan, add 1 tablespoon of oil, add the bones and fry them for 10 minutes over medium heat, turning regularly. 3. Remove the bones from the frying pan onto a plate. 4. Peel and finely chop the onion, cut the celery crosswise in 2-centimeter increments, peel the carrots and chop into 1-centimeter-thick slices. 5. Preheat the oven to 200 degrees. 6. Place bones and vegetables on a baking sheet lined with foil; Place the baking sheet in the oven for 30 minutes. 7. Place the roasted bones and vegetables in a large, thick-walled saucepan or cauldron. 8. Place the whole piece of meat in the pan and add water so that it covers the food with a margin of 2 centimeters. 9. Place the pan on the burner, bring to a boil over high heat, remove the foam with a slotted spoon or a tablespoon for 5 minutes. 10. Cook beef for 1 hour over low heat. 11. Wash and peel the tomatoes, mushrooms, add to the beef. 12. Add spices: bay leaf, pepper, parsley; pour in brandy or cognac. 13. Cook the beef for another 2 hours, add salt and cook for another 10 minutes. 14. Remove the boiled meat from the pan and cut into pieces, holding the meat with a fork so as not to burn yourself. 15. Pour 1 glass of broth through a sieve into a bowl, squeeze in the juice of 1 lemon, cilantro and garlic, mix and pour into the saucepan. 16. Serve the meat in pieces in a bowl, and the sauce separately in a gravy boat.
Facts about beef
— During cooking, white foam
, which must be removed from the pan (the purer the broth, the better).
— Ready boiled beef is soft, not “rubbery”, and can be easily pierced with a knife.
— The cooking time for beef largely depends on the freshness and “youth” of the meat: for example, young meat is cooked for 30-40 minutes, and old (or formerly frozen) meat is cooked for an hour to an hour and a half.
— If you marinate beef overnight in mustard (for half a kilo of beef, 3 tablespoons of mustard), the beef will cook faster
- exactly 1 hour - and it will be softer.
— Calorie content
boiled beef - 250 kcal/100 grams.
- Boiled beef is healthier
fried, since boiled beef retains more nutrients.
How to defrost beef
To defrost beef, you can: 1. Place the meat in a bag in warm (not hot, otherwise the meat may spoil) water. 2. Defrost in the microwave if there is a very quiet cooking mode or, in fact, a defrosting mode. 3. Defrost by transferring the meat from the freezer to the refrigerator. The speed of defrosting 1 kilogram of beef is about a day. 4. Defrost at room temperature - a pound of beef will defrost in about 3-4 hours.
How to fry beef
Cut the beef into thin pieces and pound lightly. Fry the beef in olive oil for 5-7 minutes on both sides. Another option is to fry the beef in batter. Preparing the batter couldn't be easier: drain the whites from two raw eggs, mix with 2 tablespoons of flour until you get a sauce consistency, add salt and roll the beef pieces in the batter. Fry the beef for 5-7 minutes on both sides over medium heat. Serve cooked grilled beef on lettuce leaves with fresh tomatoes, cucumbers, olives, and soy sauce.
Little cooking secrets
If you want to get beef with the perfect consistency in a rich soup, then you need to be meticulous in the entire process - from product selection to serving:
- do not take too large pieces of beef; the smaller they are, the younger the cow was. Young meat is more tender and easier to cook;
- Before cooking, the meat can be marinated in mineral water for 2-4 hours, it will become somewhat softer. However, this does not need to be done with young pieces;
- cut the meat on a dampened wooden board - it will not give up its juice to the materials and will be tastier in soup;
- defrost the product in a closed container so that it does not dry out, but, on the contrary, absorbs the juice flowing from defrosting;
- 1-2 tbsp. l. vodka poured into boiling water will soften tough meat during cooking;
- ideal if you have a special culinary thermometer - beef likes to “take baths” at 90-94 degrees;
- Do not salt the water before adding meat!
If you learn to take all these wisdom into account, you will soon be able to optimize the process of preparing beef for soup by developing your own unique recipe.
How to cook beef deliciously
Products
Beef - half a kilo Potatoes - half a kilo Onion - 1 large head Tomato sauce - 1 small jar (70-100 grams) Water - 1.5 liters Bay leaf - 2 leaves Vegetable oil (preferably olive) - 2 tablespoons Butter - 30 grams Salt and pepper - to taste
How to cook delicious beef
1. Thaw the beef if it has been frozen. 2. Cut the beef into cubes 1.5 centimeters on a side. 3. Peel the onions and chop finely; Peel the potatoes and cut into 2 cm cubes. 4. Heat a pan, pour vegetable oil into it and add a piece of butter. 5. When the butter melts at the bottom of the pan (with constant stirring), add chopped onion. 6. Fry the onion for 5 minutes over medium heat without a lid. 7. Place the meat and fry it, stirring constantly, for 7 minutes over medium heat. 8. Add potatoes, tomato paste, salt, pepper to the meat, stir and add a bay leaf. 9. Pour water over the beef and potatoes, close the lid and cook for 40 minutes over low heat.
Using a pressure cooker
The older generation of cooks can easily answer the question of how to quickly cook meat. All you need to do is use a pressure cooker!
A pressure cooker is a unique kitchen appliance. Essentially, this is an ordinary saucepan, but with a tight, airtight lid that does not release steam. Because of this, the pressure in the container rises, and the water temperature from the usual 100 ⁰C during boiling rises to 121 ⁰C. Therefore, all food is cooked faster in a pressure cooker. It has been experimentally established that cooking meat will take 50-70% less time.
A modern analogue of a pressure cooker is a multicooker. It also has a tight, airtight lid and a large number of different programs, so you can quickly cook pork or beef in it.
How to cook beef in milk
second course
Products
Beef - 400 grams Milk - 500 milliliters Onion - 1 head Oat flour (can be replaced with wheat) - 40 grams (2 tablespoons) Vegetable oil (preferably olive) - 2 tablespoons Ground black pepper - 1 pinch Coarse salt - 1-2 teaspoons
How to cook beef in milk
1. Set the oven to preheat to 200 degrees, it will warm up for 10-15 minutes. 2. Thaw a piece of beef, wash it, wipe it with a napkin so that the meat does not splatter when slicing, and cut into thin strips. 3. Peel and chop the onion. 4. Place strips of beef and chopped onions on a baking sheet lined with foil or baking paper; Drizzle with 2 tablespoons olive oil. 5. Place the baking sheet with the chopped beef in the preheated oven for 15 minutes until browned. 6. Pour 500 milliliters of cold milk into a small saucepan, add pepper and salt. 7. Put the milk with spices on the fire, heat for 5-7 minutes over medium heat, without bringing to a boil. 8. Stirring constantly, add oatmeal to the milk, reduce heat and cook the sauce for 2 minutes. 9. Place the baked beef in a saucepan with milk and flour sauce. 10. Bring the milk mixture with beef to a boil and let it simmer over high heat for 2 minutes. 11. Remove the finished dish from the stove and let it brew under a closed lid for 10 minutes.
How to make beef pudding
Products
Beef - 300 grams Egg - 2 pieces Wheat bread (stale or dried out) - 50-60 grams Meat broth - 250 milliliters Milk - 250 milliliters Wheat flour - 30 grams (1 heaped tablespoon) Butter - 100 grams Dill - several sprigs Parsley - a few sprigs Black pepper - 1 pinch Salt - to taste
How to make beef pudding
1. Thaw a piece of beef, wash it and put it in a saucepan. Pour water over the meat until it is completely covered. 2. Bring the broth to a boil, remove the foam, reduce the heat and cook the meat for 1.5 hours. 3. Check the meat for doneness by piercing it with a fork or knife - the finished meat will be soft. 4. Strain off the broth (you will need it to prepare the minced meat), and leave the meat in the pan to cool. 5. Soak a piece of stale bread in the broth, let it soak for 3 minutes, and squeeze out. 6. Pass the cooled piece of beef through a meat grinder along with the bread. 7. Wash the dill and parsley, dry and finely chop, pour into the minced meat and mix. 8. Melt 30 grams of butter in a saucepan, add flour and fry it. Pour in warm milk, stir thoroughly so that there are no lumps left and cook the resulting mixture for 5 minutes over medium heat. 9. Mix milk sauce with minced meat, add a pinch of pepper and salt. 10. Heat the resulting meat and milk mixture over the fire, and beat two eggs into it, stirring thoroughly. 11. Grease a pudding mold (you can take a regular pan) with butter and place the minced meat in it. 12. For steaming, prepare a special two-level pan. Replace the top pan with through holes with a colander, which can be used as a stand for the mold. You can also take two pans of different diameters for cooking, so that one container fits completely into the second. 13. Pour hot water into a large saucepan so that it reaches the bottom of a container with through holes (special or colander). If using two pans, add enough water so that the smaller container is no more than two-thirds submerged in water. 14. Place a pan of water on the fire and bring to a boil. Cover the container with the minced meat with a lid, place in a water bath and reduce the heat. 15. Cook in a water bath for half an hour, constantly testing to check the readiness of the product.
