How much and how to cook beef correctly?

In this article, we will consider how much the beef needs to be boiled in time.

Beef is in an honorable place among children's, diet and proper nutrition. After all, this is not only tender and light meat, but also incredibly useful. But you need to cook the beef correctly if you do not go to get a dry, digested or tasteless product. Therefore, in this topic we will talk for the correct cooking of beef meat.

How much time does it take and how to cook beef correctly?

• First of all, you should also choose the right meat. Remember - the best product is considered the best. That is, the meat of a recently clogged animal, which has not yet been freezing. But in practice, this is far from always possible to buy if there are no familiar farmers or butchers. In the market, they often sell not quite fresh meat or already exposed to freezing. And in supermarkets it can still be brought from distant countries, while stored for a long time in freezers.
• When buying beef, pay attention to its color. The meat should be light red! Lives - only white. On the cut, it should remain dry, any mucus should not appear. When pressed, the trace of the finger should quickly disappear. Burgundy, brown, dark red or grayish meat with yellow veins is strictly not recommended.
• Not every piece of beef is suitable for cooking. In addition, it matters for what purpose you are going to boil meat. For the broth, a brisket, ribs or a piece of meat on a “sugar” bone is better suited. The most soft and juicy boiled meat is obtained from the sorcerer, shoulder blades or an tip (meat with the latter of three animal ribs). Pashina and shank are less suitable for both the broth and for food.
• Thawed meat, although less useful than paired, but it can also be properly welded and eaten. For defrosting meatfirst leave the refrigerator on the lower shelf. And only when it is completely defrosted, free from the bags and hold in the sink under a stream of cold water. Then clean the films and lived, and then just put it to cook.

Remember a few important rules on how to cook beef:

• the meat should always be boiled with a large piece;
• water during cooking should be covered completely;
• to obtain delicious broth, the meat is lowered into cold water;
• to obtain delicious meat, which has preserved all the nutrients, the meat is lowered into already boiling water;
• salt the beef 10-15 minutes before the end of cooking;
• but if you want to get a rich and aromatic broth, then salt at the beginning of the process;
• at the end of cooking, the meat should be left in the broth for half an hour. What will make him even softer and juicy.

Cutting meat can be carried out on an open fire (on gas or electric tiles), in a slow cooker, in a stove. Each method has its advantages. For example, when using a slow cooker in broth and boiled meat, nutrients are more preserved, but in the Russian stove an extraordinary taste and smell are obtained!

• In the furnace, the meat is cooked in a cast -iron pot with thick walls, for cooking over an open fire, select Either enameled or also cast -iron pan.It is important that a piece of beef in it is freely placed and is completely covered with water.
• To obtain a delicious broth immediately after boiling from it follows Remove the rising foam. This must be done several times, because in a minute or two foam on the broth appears again. To do this, use a slotted spoon.
• After the foam ceases to form on the surface of the broth, you need to reduce the fire to a minimumand continue to cook the meat, closing the pan with a lid. Many nutritionists do not advise taking away foam, believing that it contains a large amount of protein, but then the broth will not turn out transparent and homogeneous.
• The duration of cooking meat depends on the age of the animal's clogged - The "older" the meat, the more time it will take to this process.
  • On average, it takes 2-3 hours to cook delicious, a rich broth, but the meat will be already digested and easily separated from the bone.
  • For cooking delicious meat, which has preserved all nutrients on average 1.5-2 hours.
  • Young beef, that is, veal, should cook 45-60 minutes.
  • The degree of readiness of the meat is checked by a puncture of the fork. If the fork easily enters a piece of meat, then it is cooked correctly.
• Spices in broth and meat are placed to taste. Half an hour before cooked in a pan, you can put onion, carrots, celery, parsley, black pepper with peas and bay leaf.

Video: How much to cook beef?