What not to add to beef. How to cook juicy beef in a frying pan

Often the meat turns out tough, and housewives blame everything on the seller and their poor choice. However, in reality the situation is different. The steak can turn out soft and juicy if you carry out certain manipulations first. Culinary experts advise taking a closer look at products that will make meat juicy without additional difficulties.

Method number 1. Tenderizing meat with alcohol

1. Pork, lamb or beef-based kebab is often treated with alcoholic beverages before frying. We recommend giving preference to beer or wine.
2. In this simple way you will make the meat not only appetizing and soft, but also juicy. This is what all people expect from barbecue.
3. There is no need to worry that alcohol will spoil the dish. During the roasting process, it will soak, so you can safely drive or go on important errands.
4. To tenderize the meat and make it juicy, prepare a pan or plastic bag. Chop the pork into pieces, soak in beer, and leave to marinate for 1-1.5 hours. Do not rinse, just stick it on a skewer.

Method number 2. Tenderizing meat with mustard

1. Mustard is often used as the main ingredient in meat dishes. It gives pork certain flavor notes and gives the meat aroma. However, not all people are aware that mustard acts as a good softener.
2. For such purposes, we recommend using the composition in a different way than you are used to. Take table mustard, chop the meat into pieces and brush with seasoning. Place in a plastic bag and wait 45 minutes.
3. Before cooking pork, rinse the meat with purified water and pat dry. In addition to making the steak tasty and soft, it will also acquire the desired juiciness.
4. Very often, mustard is used in the process of preparing chops. In this case, you first need to chop the pork into slices, then beat it, coat it and let it sit. It is not necessary to wash the meat before frying.

Method No. 3. Tenderizing meat with onions

1. Onions are often added to barbecue marinade, and this is not surprising. The juicy vegetable tenderizes pork or beef meat without any problems.
2. If you don't know how to give the steak the desired juiciness, chop the onions into slices. Onion juice works in a similar way. It can be obtained using a food processor, grater or blender, then wrapped in gauze and squeezed.
3. For manipulations, wash and dry the meat in advance, remove veins and all parts that are not useful in cooking. Place in a saucepan, add juice or onion rings, wait 1.5 hours.

Method number 4. Tenderizing meat with lemon juice

1. Many people mistakenly marinate kebab in vinegar, as a result of which it loses all its juice and becomes tough. If you are still using this method, stop using it.
2. Replace the vinegar solution with a cheaper and more effective natural analogue - lemon juice. Mix it with sparkling mineral water (1 liter of mineral water contains 100 ml of fresh citrus).
3. Soak the pieces of meat in this mixture for several hours. It is not necessary to rinse the product before cooking. Tomato juice from fresh tomatoes has a similar effect.

Soft pieces of pork baked in the oven

• pork pulp - 1 kg.
• onions - 3 pcs.
• mustard - 30 gr.
• garlic - 3 cloves
• pepper, favorite spices and salt - to taste

1. Cut the pork into large pieces. Prepare as described above until the meat reaches the desired softness and juiciness. Make cuts with a knife.
2. Chop the garlic and chop the onion into rings or half rings. Coat the meat with mustard combined with spices, salt and seasonings. You can add mayonnaise to this mixture (optional).
3. Leave the pork in the bowl to marinate for 3.5 hours. After this period, line the baking sheet with foil, arrange the pieces, and cover the top. Place in the oven to bake until done.

Roast in sweet and sour sauce

• pork tenderloin - 500 gr.
• canned pineapple - 0.3 kg.
• chicken egg yolk - 1 pc.
• clean water - 50 ml.
• potato starch - 35 gr.
• bell pepper - 100 gr.
• soy sauce - 35 ml.
• ketchup - 60 ml.
• vinegar - 25 ml.
• granulated sugar - 65 gr.

1. Prepare a marinating bowl. Place the pork meat, chopped into pieces, into it. Pour in soy sauce, add raw yolk, water, starch. Add salt, mix everything and wait 3.5 hours.
2. Chop the pepper into bars, chop the canned pineapple. Pour oil into a frying pan, heat it up, and add the marinated pork inside. Fry until crusty, transfer to a clean container.
3. Fry the pepper in the same way, after 3 minutes add the pineapple pieces. Simmer the components under the lid for 5 minutes. Start making additional sauce.
4. To do this, mix ketchup with sugar and vinegar, add this mixture to the pepper and pineapple. Simmer under the lid until the sand dissolves, then add the pork and simmer until done.

• low-fat kefir - 500 ml.
• garlic - 6 cloves
• pork pulp - 950 gr.
• onion - 1 pc.
• spices - to taste

1. To achieve the desired result, you must first marinate the meat. As a result, you will get a juicy and soft steak. Take a container of a suitable size, pour kefir into it, place pieces of pork meat into the fermented milk product.
2. At the same time, peel and chop the garlic and onion into half rings. Place the vegetable in a common pan, season the meat with spices and salt to taste. Keep in mind that in order to achieve maximum softness and juiciness from the steak, it must first be beaten.
3. Place the prepared products in the refrigerator for 4-5 hours. After the allotted time, heat the vegetable oil in a frying pan, place the pieces of meat in a bowl. Fry the pork on both sides until golden brown. It is better to carry out the procedure over medium heat.
4. After you have achieved a crust, reduce the flame to low and finish cooking the dish. A fried piece of meat will be able to retain its juiciness and softness. Serve steak with side dish and garlic sauce. Don't forget about fresh herbs and vegetables.

Soft pork with apples

• onion - 1 pc.
• flour - 45 gr.
• fat - 55 gr.
• cumin - 5 gr.
• pork - 670 gr.
• apples - 2 pcs.
• salt - to taste

1. Before you start cooking meat, it must be thoroughly rinsed with running water. Salt the pork, roll in spices and flour. Heat a frying pan and heat vegetable fat in it.
2. Place the whole piece of meat in a fireproof container. Fry the pork on all sides until golden brown. After this, transfer the steak along with the fat to the roasting pan. After this, pour cumin into the bowl and pour in hot water to about 3/4 of the container.
3. Place the roaster on the stove and turn on low flame. Simmer the pork, adding water if necessary. At the same time, peel and chop the apples into slices. Add fruit before finishing cooking the meat.
4. Once the pork is ready, remove it from the roasting pan. Add flour diluted with water to the remaining broth. Boil the apple sauce for about 8 minutes over medium heat. After the meat has cooled, cut it into pieces. Pour in the prepared sauce, sprinkle with fresh herbs.

Juicy pork in French

• cheese - 240 gr.
• onion - 1 pc.
• oil - in fact
• mayonnaise - 220 gr.
• pork - 530 gr.
• salt - to taste

1. Prepare the pork properly by cutting the meat into small pieces. Carefully pound the meat, season with salt and pepper on both sides. Next, grate the cheese on a fine grater. Peel and chop the onion into rings.
2. Select suitable fireproof dishes and grease them with vegetable oil. Place pieces of pork on the bottom of the container. Place prepared onions on top of the meat, pour mayonnaise over the food. Sprinkle the dish with cheese.
3. Place the meat in a preheated oven to bake. Simmer the pork until fully cooked. Before serving, it is recommended to decorate the dish with olives and fresh herbs. Eat meat while it's hot.

To cook juicy and tender pork, you need to take the animal's tenderloin. This meat is the softest. If prepared correctly, the dish will literally melt in your mouth. It is also important to marinate the pork correctly; it should sit in the sauce for some time. For the marinade, sparkling mineral water, mustard mixture, lemon juice or onions will do.

Video: how to soften meat

Most often, in response to complaints about tough meat, you hear: “”. Of course, you can’t argue with Captain Obvious...

But what to do, and not always what you dreamed of? Or, even worse, a piece of the same beef looks great. Then we use a few tricks that will help overcome the toughness and make our dish juicy, soft and expressive.

There are only two ways to soften meat before cooking: coating and marinating. I'm not talking about beating a piece of meat with a hammer - that's not sporting.

1. Fruit marinade - with kiwi, papaya

From my own experience I can tell you how to marinate young beef steaks. I bought a decent piece of tenderloin and decided. But vague doubts haunted me: what if the beef turns out to be tough? And then, on the advice of our author and friend Sergei Milyanchikov, I marinated them for half an hour in a fruit marinade.

You will need: 2 kiwis, 0.5 tsp. salt, freshly ground white pepper, a little dried rosemary, 6 beef steaks.

Preparation: Peel the kiwi and grate on a coarse grater. Add salt and spices. Soak the steaks in the resulting marinade. Leave for half an hour. Then take it out, dry it with a napkin and fry it in a hot dry frying pan. The steaks turned out perfectly tender! Do the same with green papaya.

2. Marinade with dairy products

In my family, like everywhere else in the south, there is. The result was always a juicy and tender piece of meat. I now use the barbecue marinade on all meats that need to be tender: beef, chicken or turkey breast, pork tenderloin or lamb steaks.

You will need: 500 ml of kefir, 500 ml of sparkling mineral water, a little salt, freshly ground black pepper, dry herbs to taste, 1 kg of any meat for frying.

Preparation: Mix kefir, water and spices. Place the meat in the marinade for 2-4 hours. Then take it out, dry it with a napkin and fry. It can be grilled, it can be in a frying pan, it can be on skewers.

3. Marinade with wine and mineral water

Also proven by generations of my family, as well as friends and acquaintances, a very simple marinade that preserves the tenderness of the meat. . If you marinate shish kebab, add onions. If you just have meat for frying in the form of steaks, cutlets and chops, you can do without it.

You will need: 500 ml dry white wine like “Rkatseteli”, 500 ml. sparkling mineral water, a little salt, freshly ground black pepper, dry herbs to taste, 3-4 onions, 1 kg of any meat.

Preparation: Mix wine, water and spices. Place the meat in the marinade for 3-5 hours.

4. Mustard and beer marinade

This method of making meat soft was suggested to me by the President of the public organization “Shashlyk League”, Valery Maltsev. There is only one minus - it’s a pity for “Krušovice”...

You will need: ordinary mustard, 250 gr., dark beer 250 ml, freshly ground black pepper, meat - 1.5 kg.

Preparation: Cut the meat into portions. Spread generously with mustard. Sprinkle with pepper. Leave for 1 hour. Pour beer over the meat and leave for 2-3 hours. Fry by dredging in flour and sprinkling with salt water.

5. Soaking in vodka and soy sauce

Also a recipe I personally tested. When I did, I noticed that Chinese chefs often prepare meat for instant frying this way. And the meat always turns out deliciously soft. This marinade is especially suitable for chicken, duck and turkey breast.

You will need: soy sauce 7 tsp, vodka 70 g, meat 1 kg

Preparation: Cut the breast into long strips. Mix vodka with sauce and pour over meat. Cover the mixture and leave for 1-1.5 hours. Then remove, dry with a napkin and fry or simmer.

P.S. By the way, if you stew meat, then add a little alcohol to it - wine, vodka, beer. Choose according to taste - this always makes the meat softer, and the alcohol levels evaporate without harm to the body.

This important question has worried housewives from time immemorial. Well-cooked beef has a delicate aroma and high taste. In order for a beef dish to turn out soft and juicy, it is necessary not only to choose a piece of meat, but also to prepare and cook it correctly.

To prepare we will need:
Fresh piece of beef, kefir, spices, onions, kiwi, mineral water, mustard, soy sauce, foil, baking sleeve, stewing pan, kitchen hammer, knife.
1. It is better to marinate the meat before cooking.
Pickling options:
a) Spread mustard liberally over the entire piece of meat and let stand for an hour or two. After this, the meat is ready for frying. Before frying, wash the meat to remove mustard. This option is suitable for tough and old beef.
b) Cut the meat into pieces. Perpendicular to the grain! Peel the kiwi and cut into slices. Mix meat with kiwi, marinate for 15 minutes. Do not overcook, otherwise the meat will be too soft. Suitable for medium-tough beef.
c) Prepare a marinade of kefir with spices. Place pieces of beef in it and leave overnight; in the morning the meat can be baked or fried.
d) Soak the beef in mineral water and leave for a couple of hours. This option is suitable for soft to medium tough beef.

Beef marinades
Spicy lemon marinade for beef.
1-2 teaspoons salt, juice of 1/2 medium lemon, 2 teaspoons (without top) red hot ground pepper. Mix together salt, lemon juice and red hot pepper. Thoroughly rub the pieces of meat for frying with the resulting spicy mixture and let stand for about an hour.
Lemon garlic marinade for beef.
Juice of 1 lemon, 1 - 2 medium onions, 1 tsp. ground black pepper, 2 - 4 cloves of garlic, 1/2 tsp. salt, 0.5 cups of water. Mix lemon juice with cold boiled water. Add finely chopped onion, ground black pepper and garlic cloves mashed with salt. Pour the prepared chopped pieces of meat with cold marinade and leave for 2 - 2.5 hours.
Lemon and onion marinade for beef.
1 large lemon, 1 large onion, 3 - 5 large cloves of garlic, 1 teaspoon salt, 2 - 3 bay leaves, 1/2 tsp. ground black pepper. Prepare a mixture of freshly prepared lemon juice, thinly sliced ​​onion, minced garlic with salt, chopped bay leaf and ground black pepper. Mix the mixture well with pieces of meat or poultry, place them in a bowl and compact them with your hands. Marinate the meat under light pressure for 2 - 3 hours.
Marinade for tough beef.
0.5 liters of water, 0.5 liters of 3% vinegar, 1 teaspoon of salt, 1/2 teaspoon of sugar, black allspice, ground black pepper, bay leaf, cloves to taste, juniper berries to taste. Boil the spices in water for 8 - 10 minutes, add salt, sugar, vinegar, let it boil, then strain and cool. Pour the marinade over the meat and put it in a cold place for 2 - 3 days. This marinade can be used on large game meat, as well as tough meat from old animals or old poultry carcasses.
Marinade for beef shish kebab.
2 pcs. onions, 1 tsp. coriander seeds, 2 tsp. salt, 1 tsp. ground black pepper, 2-3 tbsp. l. wine vinegar. Prepare a mixture of finely chopped onion, salt, ground black pepper, ground coriander seeds, taken to taste and diluted in wine vinegar. Mix the prepared meat with the marinade mixture with your hands and compact lightly. Cover the dish with a lid and keep in a cool place for 12 hours to 2.5 days.
Marinade for beef with kiwi.
Beef -0.5 kg, kiwi - 1 piece, mixture of Santa Maria peppers - mixture of peppers: black, white, chili; paprika, coriander, mustard seeds, garlic, sea salt (21%), onions, tomatoes, turmeric) - 0.5 tsp, Salt, Garlic (heads) - 1.5 pcs., mayonnaise - 2 tbsp. l., mustard - 2 tbsp. l, Sauce (tkemalev) - 2 tbsp. l. kiwi - 1 pc. In a separate bowl put 2 tablespoons of mayonnaise +2 tablespoons of mustard +2 tablespoons of tkemali. We cut the kiwi into small slices. Squeeze out the garlic. Add spices and mix thoroughly. Knead the kiwi with your hands. Rub the meat thoroughly with this marinade, trying to get into all the cuts. Place in a marinating container and refrigerate for 12 hours. Then the meat can be cooked.
Marinade for beef with red wine.
0.5 kg. beef, dry red wine - 1.5 cups, carrots - 1 pc., onions - 1 pc., parsley - 1 bunch, bay leaf - 5 leaves, cloves - 4 buds, rosemary - to taste. Coarsely chop the peeled carrots and onions. Finely chop the parsley and break the bay leaf with your hands. Add all of the above to the pan with the meat, plus rosemary and cloves. Pour in wine and cover with a lid and place in the refrigerator for 12 to 18 hours.
Beef marinade with soy sauce and wine.
0.5 kg. beef, soy sauce - 200 gr., olive (or vegetable) oil - 200 gr., lemon juice - 5 - 6 tbsp. spoon, garlic - 1 head, ground black pepper, salt - to taste. Squeeze the garlic through a press or grate it on a coarse grater. Mix it with pepper and salt. Pour oil and lemon juice into soy sauce, add garlic and pepper. Pour the resulting mixture over a piece of meat in a saucepan and place it in the refrigerator for 3 - 4 hours.
Beef marinade with soy sauce, ginger and wine.
1. Meat 0.5 kg, soy sauce - 2 tbsp, lemon juice - 1 tbsp, corn starch - 1 tbsp, dry red wine - 1 glass, ginger (ground) - 1 tsp. l., garlic - 1 clove. Rinse the meat and cut into thin slices. Mix all the ingredients for the marinade and pour it over the prepared meat. Place in the refrigerator for 3-4 hours. Fry the meat in a frying pan in oil heated to 180°C until brown.
2. In the oven, meat can be cooked in several ways: - place the marinated meat in foil, pack tightly, bake in the oven. - for beginners in the kitchen, it is very convenient to cook meat in a baking sleeve. To do this, remove the meat from the marinade and place it in a sleeve. Pinch the edges of the sleeve with special clips and bake in the oven.
3. Meat can be baked in the oven on a baking sheet. Place a layer of chopped onion on a baking sheet. Stuff a piece of beef with pieces of lard and place on the onion. Bake in the oven. While cooking, baste the piece of meat frequently with the juices that are released.
4. Pieces of beef can be stewed. - cut the meat into small pieces, add spices and beer, simmer over low heat for 1.5 hours. - put pieces of meat in a saucepan, add spices, hot broth or water. While stewing, add a little cognac or dry red wine.
Please note: Beef is best cooked in large pieces. If you doubt whether the finished meat is soft enough, cut it into very thin layers across the grain.
Some useful tips:
1. Fry a large piece of meat in a frying pan before baking in foil. Over high heat and without oil. The meat juices will remain inside the beef, making it juicy and tender. This method is for gourmets and for increasing male potency.
2. A way to fry meat from soft and fresh beef. Place the prepared pieces of meat, 1-2 cm thick, in a very hot frying pan and fry over high (maximum) heat until crisp (10-15 seconds for each side), without oil. You can add wine (about 1 tablespoon for each piece of semi-sweet red wine - although you can also use semi-dry and dry wine). Then reduce the gas and simmer the meat for 2-3 minutes for each side in the resulting juice. Add salt at the very end.
3. If you have a kitchen hammer and little time, you can beat portions of beef before cooking. Those. make chops. Hammering is the most common way to “tenderize” beef.
To do this, cut the meat into pieces 1-3 cm thick across the grain. The direction of the cut is extremely important for the softness and juiciness of the dish. When beating the meat, you can pepper it, but do not add salt.
When frying, meat is salted, usually at the end.
Recommendations for preparing marbled beef: - marbled beef does not require marinade, since high-quality meat has a natural, delicate taste and cooks quickly.
It should not be overcooked, otherwise the meat will become tough and lose juice.

Beef undoubtedly has excellent taste, but it is quite tough and capricious meat. Therefore, beef must be marinated before cooking. Then the meat will become soft, juicy and acquire a subtle or, depending on the marinade, a bright aroma. Marinate beef only in plastic or enamel containers, avoiding the meat coming into contact with open metal, otherwise the taste of the dish may be ruined. You can pour the marinade over the beef during cooking, or you can make a sauce from it, add a little starch or sautéed flour and simmer over low heat.

Marinade recipes are designed for 1 kg of beef

BEEF SHASHLIK - MARINADE

Wine vinegar - 3 tbsp. spoons
. Onions - 2 pcs.
. Coriander (seeds) - 1 teaspoon
. Salt - 2 teaspoons
. Ground black pepper - 1 teaspoon

Finely chop the onion, add salt, pepper, coriander, vinegar. Mix the chopped beef with the marinade using your hands and compact lightly. Cover the dish with meat and leave it in a cool place for a day.

BEEF MARINADE IN THE OVEN

Lemon - 1 piece
. Onions - 2 pcs.
. Garlic - 4 cloves
. Water - 1/2 cup
. Salt, ground black pepper - 1 teaspoon each

Mix lemon juice with cold water, add finely chopped onion, garlic, crushed with salt, and pepper. Cut the beef into portions, beat it, pour in cold marinade and leave for 3 hours.

BEEF STEAK MARINADE

Garlic - 6 cloves
. Onions - 1 pc.
. Vinegar 9% - 3 tbsp. spoons
. Olive oil - 1/2 cup
. Soy sauce - 1/2 cup
. Mustard - 2 tbsp. spoons
. Salt, black pepper - 1 teaspoon each. Rosemary - to taste

Grind all ingredients for the marinade in a blender until smooth. Pour the marinade over the beef cut into steaks and leave in the refrigerator for at least 3 hours.

MARINADE FOR FRYING BEEF

Water - 1 glass
. Onions - 2 pcs.
. Lemon - 1 piece
. Sugar - 2 tbsp. spoons
. Salt - 2 tbsp. spoons
. Curry - 1/2 teaspoon
. Seasoning for meat - 1 teaspoon

Finely chop the onion, mash with your hands and mix with the chopped beef. Sleep with seasoning. Mix water with lemon juice, salt and sugar (until they dissolve) and pour into a container with meat. Mix everything well and leave to marinate in the refrigerator for at least 4 hours.

SOY MARINADE FOR BEEF

Soy sauce - 100 ml
. Garlic - 4 cloves

. Onions - 2 pcs.
. Juice of 1 lemon

Cut the beef into portions and lightly pound them. Mix lemon juice with soy sauce, crushed garlic, finely chopped onion and oil. Add meat to the marinade, mix everything thoroughly with your hands, put in a cool place for 3 hours, or best of all, overnight.

MARINADE FOR TOUGH BEEF WITH VINEGAR

Water - 1/2 l
. Vinegar 3% - 1/2 l
. Salt, sugar - 1 teaspoon each
. Bay leaf, black allspice, ground black pepper, cloves - to taste

Boil the spices in water for 10 minutes, add vinegar, salt and sugar, bring to a boil, remove from heat, strain and cool. Pour the marinade over the beef and leave in the refrigerator for 2 days.

MARINADE FOR STEWING BEEF

Soy sauce - 2 tbsp. spoons
. Table vinegar - 1 tbsp. spoon
. Water - 1/2 cup
. Onion - 1 piece
. Garlic - 4 cloves
. Olive oil - 1 tbsp. spoon
. Salt, black pepper - 1 teaspoon each
. Bay leaf - 2 pcs.
. Carnation - 3 stars
. Basil, rosemary, nutmeg, ginger, coriander or other spices - to taste

Place the chopped meat in a bowl for marinating. Finely chop the onion and garlic, crush the salt with your hands, add the rest of the ingredients and mix with the beef, squeezing the meat well. Cover the dish with the marinade with a lid or film and refrigerate overnight.

BEEF MARINADE IN A FRYING PAN
WITH BEER AND MUSTARD

Dark beer - 250 ml
. Mustard - 250 gr

Cut the beef into portions and generously coat with mustard. Sprinkle with black pepper. Leave to marinate for 1 hour. Then pour beer over everything and leave for 3 hours. Fry in a frying pan, first rolling in flour and sprinkling the meat with salt water.

BEEF IN MUSTARD MARINADE

Mustard - 3 tbsp. spoons
. Vegetable oil - 2 tbsp. spoons
. Mayonnaise - 1 tbsp. spoon
. Khmeli-suneli - 1 teaspoon
. Salt - 1/2 teaspoon

Mix all ingredients. Cut the beef into portions and mix with the marinade with your hands. Leave to marinate for 3 hours in the refrigerator.

KIWI MARINADE FOR BEEF

Kiwi - 2 pcs.
. Onions - 2 pcs.
. Lemon - 1 piece (or 1 tbsp. mineral water)
. Salt, pepper, other spices - to taste

Cut the meat into pieces, mix with salt and spices, let stand for 15 minutes. Pass the onion through a meat grinder or grind into a paste with a blender. Do the same with peeled lemon and kiwi (put it in the refrigerator for now). Add the onion-lemon paste to the beef, stir and leave to marinate for at least 3 hours. An hour before cooking*, add chopped kiwi to the marinated meat and knead everything thoroughly with your hands.

* You can add kiwi to meat 20 minutes or 1.5 hours before the start of cooking. It all depends on the size of the pieces and the degree of toughness of the beef.

KEFIR MARINADE FOR BEEF

Kefir - 1 liter
. Onions - 3 pieces
. Vegetable oil - 3 tablespoons
. Salt, ground black pepper - to taste

Cut the onion into rings, meat into portions. Place beef, onion, salt and pepper in a marinating container. Pour in oil and kefir. Mix everything, press down with pressure and leave overnight.

MARINADE FOR BAKING BEEF

Mustard - 3 tbsp. spoons
. Vegetable oil - 1 tbsp. spoons
. Mayonnaise - 1 tbsp. spoon
. Garlic - 4 cloves
. Juice of 1 lemon
. Salt, spices (white, black pepper, coriander, rosemary, basil, paprika, etc.) - to taste

In a marinating bowl, mix mayonnaise, lemon juice, mustard, salt, spices and oil. Stuff the beef with garlic cloves, making cuts in the meat. Thoroughly rub the marinade into the meat. Cover the dish with the marinated beef with a lid or film and leave in the refrigerator for 12 hours.

WINE MARINADE FOR BEEF

Wine vinegar - 1 tbsp. spoons
. Red wine - 400 gr
. Onions - 2 pcs.
. Sugar - 2 tbsp. spoons
. Bay leaf - 3 pcs
. Cloves and rosemary - to taste
. Mustard powder - 1/2 teaspoon.

Mix wine, vinegar, sugar, mustard, spices and grated onion. Bring the marinade to a boil in an enamel bowl, remove from heat and cool. Pour the marinade over the pre-cut meat into portions. The marinating time depends on the hardness and size of the beef pieces and ranges from 2 to 8 hours.

MARINADE FOR GRILLED BEEF

Juice of one lemon
. Any vegetable oil - 1/2 cup
. Soy sauce - 4 tbsp. spoons
. Garlic - 4 cloves
. Sugar (preferably brown) - 1 tbsp. spoon
. Ground black pepper - 1 teaspoon

Rub the beef with pepper. In a bowl, mix oil, soy sauce, lemon juice, sugar and chopped garlic. Mix the meat with the marinade. Place in the refrigerator for 3 hours. From time to time it is worth stirring the marinated meat.

Beef is a valuable protein product and a constant source of iron. A variety of dishes are prepared from it, but it is most delicious when stewed. However, to make the beef juicy and soft, you need to know some secrets.
Recipe contents:

Beef is a tasty and nutritious meat. This is a real storehouse of protein, B vitamins and useful minerals. Of the many options for preparing it, the most convenient way is stewing. This process will make even the toughest meat soft and tasty. The time for stewing beef usually takes from 40 minutes to 2.5 hours. It depends on the age of the animal and the part of the carcass. The softest parts of beef are roast beef and fillet. Also, the most commonly used parts include the shoulder blades, neck and hip. If you decide to make beef stew, the following tips and little tricks will help you make the usual dish even tastier.

How to stew beef correctly - principles and cooking methods

• You can distinguish young beef (veal) from an adult animal by its softness, light meat, small fibers and light fat. Old beef is dark red in color with yellow fat.
• Before cooking, always remove films and fat from meat.
• Cut it into portions across the grain. Then it will deform less during heat treatment, become soft faster and be easier to chew.
• For stewing, it is better to cut the meat into small pieces, then during prolonged heat treatment the fibers will become soft.
• To soften the beef, first marinate it for 2-8 hours in milk, red wine, vinegar, lemon juice, citric acid, kefir, sour cream, etc. The acid softens hard fibers well.
• You can additionally soften the pieces of meat by beating them with a kitchen hammer.
• The fibers will become soft and easily separate from each other when the meat is stewed over low heat for at least an hour.
• A little liquid is required for stewing meat. It should not completely cover the pieces, otherwise they will cook and not stew.
• When stewing, make sure that the liquid does not boil or bubble, otherwise the meat will be tough and tasteless.
• Stewed beef goes well with soy sauce, sweet pepper, garlic, nutmeg, coriander, thyme, mustard, and chili.
• You cannot salt the meat long before heat treatment, otherwise it will lose its juices. Salt the beef half an hour before cooking. Then it will retain its color and be juicy.
• For stewing, use a duck pot, clay pots, a thick-bottomed pan and other heat-resistant dishes.
• The lid should fit tightly and not let steam through.

Stewed beef with onions in a frying pan: classic recipe

• Calorie content per 100 g - 275 kcal.
• Number of servings - 3
• Cooking time - 2 hours