Step-by-step recipe for cooking boiled beef with a photo. Such delicious beef: how to cook red meat for different dishes

8 months ago

In many respects, beef outperforms pork - it is considered less fat, does not load the digestive tract so much, and is more suitable for dietary and baby food. However, cooking it is somewhat more difficult, since the meat is tough and requires a long heat treatment. Many housewives are interested in how much to cook beef to make it soft, as well as how to do it right.

How and how much to cook beef for different dishes?

The duration of the heat treatment is significantly influenced by its purpose: if you later plan to use meat in a salad, it is very important not to create a large amount of broth, but to cook over medium heat under a lid. Often, beef is immediately cut into sticks or pieces that are needed for salad in order to speed up its cooking time: otherwise, due to low power, it will cook for more than an hour. It takes only 50 minutes to cook beef in pieces.. If you plan to roast the meat later, time can be reduced to 40 minutes(pieces) as further heat treatment will complete the process.

As for how much to cook beef for soup, here, too, everything is determined by a couple of points:

• a whole piece on the bone is used or cut (i.e. its volumes and weight);
• what cooking method is chosen.

Often, beef in soup is boiled in several waters, so the work is phased. First, a piece is poured with cold water in large quantities and brought to a boil, and after another 20 minutes it is cooked at maximum power without a lid. The protein that appears in the form of foam at this time is constantly removed with a slotted spoon.

After the meat is washed, fresh water is brought to a boil in a new pan. There, the beef will be cooked for another 50 minutes (medium fire), after which it is taken out, cut into several pieces, and put back. And after that, the remaining components of the soup are already added, the beef is cooked for 35-40 minutes. The total cooking time for soup is approximately 1.5-2 hours.. If the broth is not important, you can cook 1-1.5 hours.

However, there is one more nuance here: how much to cook beef so that it becomes soft depends on the age of the meat. The older it is, the harder it is, and the more time it will require for heat treatment, so the indicated period can increase up to 2.5 hours. Especially if you want to get a very rich broth and therefore cook meat on the bone.

It is far from always that a person buys meat in small pieces that he cooks right away: many stock up for future use, so beef is inevitably frozen, albeit in portions. Subsequent work with such a product differs from that which is carried out with a fresh one - the duration of heat treatment increases. On average, a piece of frozen beef weighing 500 g will have to be cooked for at least 1.5 hours, and if it weighs 1 kg, then all 2-2.5 hours.

In order to reduce the cooking time of frozen beef (and so that this does not negatively affect its tenderness later), you can first hold it on the bottom shelf of the refrigerator, waiting until the ice is removed. And after it should be marinated in mustard: 2-3 tbsp. l. for 500 g of beef - this technique will help reduce the cooking time of frozen beef to an hour. However, keep in mind that all numbers are relevant only for classic cooking on the stove in a saucepan.

Since, in addition to the classic cooking of meat in a saucepan, there are several more methods available to housewives, it is worth clarifying how much to cook beef until cooked in a slow cooker, double boiler or microwave, and how to do it correctly. The easiest to work, of course, is a multicooker:

1. Cut a piece into 3 parts, if it is heavier than 500 g, put it in a multicooker bowl.
2. Pour in plenty of cold water, lower the lid.
3. Select the "Cooking" mode, cook for half an hour.
4. Open the lid, remove the foam, salt the meat (1 tsp minimum salt) - if this is done earlier, the cooking time of the beef will increase.
5. Lower the lid again, select the "Soup" mode and cook for another hour. A larger piece can be cooked for 1.5-2 hours.

The meat will reach the desired state much faster if you use a pressure cooker: this is the only device in which you can cook beef (500 g) in half an hour. For this, the “Meat” mode of the same name is selected. And if you cut the product into small pieces, the time will be reduced to 20 minutes. Other methods of cooking beef do not give the same quick result:

• In a double boiler, beef is cooked for an hour, but for this it needs to be cut into pieces no longer than 5 cm long.
• Only young beef (veal) is cooked in the microwave and this is a rather complicated process. Lay it, cutting it into several parts and filling it with water completely. A lid is placed on top, a glass pan is placed on a wire rack. At medium power, beef is cooked for 20 minutes, then the power is reduced to a minimum, cooked at intervals of 10-15 minutes for an hour.

A piece of fresh beef 0.5-1 kilogram is boiled -.
The former frozen beef is cooked from one and a half hours.
In a double boiler, cook beef, in a slow cooker - on the "Extinguishing" mode.

How to cook beef

How to cook beef in a pot
1. Put the pot of beef on a high heat, and when the water begins to evaporate, reduce the heat to a minimum, the water should only occasionally boil.
2. When foam begins to appear on the surface of the water, reduce the heat and remove the foam with a tablespoon. It is important not to miss the moment when foam appears, because. the foam tends to boil away and spill in large quantities onto the stove or hob. If you do not remove the foam, the broth runs the risk of being cloudy.
3. Salt the broth - 1 tablespoon is needed for a pound of beef and 3 liters of water. As it cooks, the water will boil away a bit and the salty taste will be more concentrated.
4. Cover the pan with a lid, cook the beef for 1 hour.
5. Check the beef for readiness by piercing with a fork - if the beef is cooked, it will be soft. If not, cook the beef for another half an hour.
Put the beef out of the pot with the broth, cool a little, cut and use as directed.
Strain the remaining broth so that small bones and remnants of foam do not get into it.

How to cook beef in a slow cooker
1. Pour water over the beef, set the "Cooking" mode and wait for it to boil.
2. After boiling, remove the foam, salt the water and close the multicooker with a lid.
3. Boil the beef for 1 hour, check for readiness and, if the meat is not ready, cook for another half an hour.

How to steam beef
1. Cut the beef into portions with a side of 1 centimeter and sprinkle with salt.
2. In the steam container of a double boiler or multicooker, lay out the beef in 1 row.
3. Turn on the double boiler or multicooker (use the "Steam" mode for the multicooker), cook for 1 hour.
4. Turn the meat over, salt and cook for another half hour.

How to cook beef in a pressure cooker
1. Place the beef in the pressure cooker pot and cover with water.
2. Put the pressure cooker with beef on the fire, wait for it to boil.
3. Remove the foam from the broth and salt the broth.
4. Close the pressure cooker with a lid and cook for 50 minutes.

How to cook beef with potatoes

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

How to cook spicy beef

How to cook spicy beef
1. Defrost a piece of beef, if it was frozen, wash it from blood clots under running water and put it in a saucepan.
2. Pour a piece of beef with water and put on a large fire.
3. Peel and cut into large pieces celery root or parsley (you can do it together), onions and carrots. Put the roots and vegetables in a saucepan with the meat.
4. Bring the water to a boil, remove 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. Boil beef for 1.5 hours.
7. Check the meat for readiness - a piece of beef should be easily pierced with a fork or knife.
8. Turn off the burner, leave the beef in the broth.
9. Peel 4 cloves of garlic and finely chop them.
10. Wash and dry cilantro and basil, finely chop.
11. Stir in cilantro, basil and garlic with a pinch of salt.
12. When the beef has cooled to the temperature of the patience of the hand, put the beef on the board and make several longitudinal cuts in the meat.
13. Stuff the beef with a mixture of herbs and garlic. Tie a piece in several places with a tourniquet.
14. Copiously coat the meat with adjika, wrap the boiled beef with greens in a film and put in the refrigerator for 1 hour.

How to cook beef with sauce

How to cook beef in sauce
1. Chop the beef bones into pieces 10 centimeters long.
2. Heat a frying pan, pour in 1 tablespoon of oil, lay out the bones and fry them for 10 minutes over medium heat, turning regularly.
3. Put the bones from the pan on a plate.
4. Peel and finely chop the onion, cut the celery across in 2 cm increments, peel the carrots and chop into slices 1 cm thick.
5. Preheat the oven to 200 degrees.
6. Put the bones and vegetables on a baking sheet covered with foil; put the tray in the oven for 30 minutes. 7. Put the baked bones and vegetables in a large thick-walled pan or cauldron.
8. Put the whole piece of meat in the pan and pour in water so that it covers the food with a margin of 2 centimeters.
9. Put 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. Boil beef for 1 hour over low heat.
11. Wash and clean tomatoes, mushrooms, add to beef.
12. Pour spices: lavrushka, pepper, parsley; pour in brandy or cognac.
13. Boil the beef for another 2 hours, salt and cook for another 10 minutes.
14. Put the boiled meat out of the pan and chop, holding the meat with a fork so as not to burn yourself.
15. Pour 1 cup of broth through a sieve into a bowl, squeeze the juice of 1 lemon, cilantro and garlic into it, mix and pour into a gravy boat.
16. Serve the meat, laying out the pieces in a bowl, and separately the sauce in a gravy boat.

Beef facts

Ready boiled beef is soft, not "rubber", easily pierced with a knife.

The cooking time of beef largely depends on the freshness and "youth" of the meat: for example, young meat is cooked for 30-40 minutes, and old (or former frozen) - from an hour to an hour and a half.

If you marinate beef overnight in mustard (3 tablespoons of mustard per pound of beef), beef cook faster- exactly in 1 hour - and it will be softer.

- calories boiled beef - 250 kcal / 100 grams.

Boiled beef healthier fried, as boiled beef retains more nutrients.

How to defrost beef
To defrost beef, you can:
1. Dip the meat in the bag into warm (not hot, otherwise the meat may go bad) water.
2. Defrost in the microwave if there is a very quiet cooking mode or, in fact, a defrost mode.
3. Defrost by transferring the meat from the freezer to the refrigerator. The defrosting speed of 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 Roast Beef
Cut the beef into thin slices, lightly beat off. Fry the beef in olive oil for 5-7 minutes on both sides.
As an option - fry beef in batter. The batter is prepared as easy as shelling pears: drain the protein from two raw eggs, mix with 2 tablespoons of flour until the consistency of the sauce is obtained, add salt and roll the pieces of beef in the batter. Fry the beef for 5-7 minutes on both sides over medium heat.
Serve cooked roast beef on lettuce with fresh tomatoes, cucumbers, olives, and soy sauce.

How to cook delicious beef

How to cook delicious beef
1. Defrost beef if it has been frozen.
2. Cut the beef into cubes with a side of 1.5 centimeters.
3. Peel the onion and finely chop; Peel potatoes and cut into 2 cm cubes.
4. Heat the pan, pour vegetable oil into it and put a piece of butter.
5. When the butter melts at the bottom of the pan (with constant stirring), put the chopped onion.
6. Fry the onion for 5 minutes over medium heat without a lid.
7. Put the meat and fry it, stirring constantly, 7 minutes over medium heat.
8. Add potatoes, tomato paste, salt, pepper to the meat, mix and add bay leaf.
9. Pour water over the beef and potatoes, close the lid and cook for 40 minutes over low heat.

How to boil beef in milk

How to boil beef in milk
1. Set the oven to preheat to 200 degrees, it will heat up for 10-15 minutes.
2. Defrost a piece of beef, wash it, wipe it with a napkin so that the meat does not splash when cutting, and cut into thin strips.
3. Peel and chop the onion head.
4. On a baking sheet lined with foil or baking paper, lay out the strips of beef and chopped onion; drizzle with 2 tablespoons of olive oil.
5. Put a baking sheet with chopped beef in a preheated oven for 15 minutes until browning.
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 boiling.
8. Stirring constantly, add oatmeal to the milk, reduce heat and cook the sauce for 2 minutes.
9. Transfer the baked beef to a saucepan with milk and flour sauce.
10. Bring the milk mixture with beef to a boil and let it boil 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

How to cook beef pudding
1. Defrost a piece of beef, wash and put in a saucepan. Pour the meat with water so that 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 readiness by piercing it with a fork or knife - the finished meat will be soft.
4. Drain the broth (you will need it for 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.
6. Pass the cooled piece of beef through a meat grinder along with bread.
7. Wash dill and parsley, dry and finely chop, pour into minced meat and mix.
8. Melt 30 grams of butter in a saucepan, pour in the 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-milk mixture over a fire, and carefully mix two eggs into it.
11. Grease a pudding mold (you can take a regular pan) with butter and put the minced meat into it.
12. For steaming, prepare a special two-level pan. Replace the top pan with through holes with a colander that can be used as a support for the mold. Also for cooking, you can take two pans of different diameters, so that one container fits completely into the second.
13. Pour hot water into a large saucepan so that it reaches the bottom of the container with through holes (special or colander). In the case of using two pots, pour enough water so that the smaller container is no more than two-thirds submerged in water.
14. Put a pot of water on the fire and bring to a boil. Cover the container with minced meat, put in a water bath and reduce the heat.
15. Boil in a water bath for half an hour, constantly trying to check the readiness of the product.

The simplest, at first glance, option for cooking meat is boiling it - put a piece in water, put it on the stove, and let it boil for yourself. But you must at least have an idea: how long to cook beef.

How much to cook meat of different categories and varieties

The categorization and grade of beef meat affects the duration of cooking, as well as age, the degree of fatness of the cattle, the characteristics of feed, slaughter, the size of the meat piece, design, etc. The nutritional qualities and taste of different parts of the carcass have distinctive characteristics.

Thinking about the desired dish, you should pay attention to the type of meat (the lower it is, the higher the percentage of veins and the longer the boiling time):

The meat of a young animal of category M is dietary and very tender. This affects how much to cook the veal. Usually 40 is enough – 50 minutes to bring to readiness.

Cooking rules

In addition to taking into account the category and type of meat, the time depends on the desired dish. There are brew rules that affect this:

• For a rich broth, the time must be increased to 2 hours. Therefore, the meat is sent not to boiling, but to cold water.

Tip: meat that has more tendons is suitable for broth - category II (2 - 3 grades). It's better to cook whole. Salt is good to add at the beginning, it will create richness and aroma.

• To reduce the loss of useful qualities and time, meat should be cooked immediately in boiling water.

Tip: the prepared (thawed and washed) piece of beef is placed in a pan, slightly larger than the piece itself. Then it, cooked in a small amount of water, will acquire a very delicate taste. After boiling water, the fire must be reduced to low, do not open the lid. Salt here is at the end of cooking, before completion in about 10 minutes.

• • To make the meat cook faster, large pieces are cut along the fibers.

• Many chefs sear the beef in butter, salt and seasonings until lightly browned before cooking. Then boil, removing the foam, over low heat for 3 hours. The beef becomes soft and tasty.

How much to cook for different dishes

When beef meat is intended for the first course, you need to know exactly: how much to cook beef for soup. It depends on the quality, since meat on the bone is cooked for a long time - from 2.5 to 5 hours on very low heat.

Tip: to achieve transparency of the broth, before boiling and for 5 minutes after that, foam is removed from it. This will clear the broth of flakes that form. It will acquire a beautiful golden taste when an unpeeled whole washed onion in the husk is added to it during cooking, which is removed after cooking.

Another option for obtaining a clear broth: cut meat, passed through a meat grinder, pour colder water - 1: 1, insist for two hours. After that, salt, raw meat juice and chicken egg protein are added there. It turns out the so-called delay. It is added to the broth, from which, after boiling, the foam is removed. Then the roots are laid, and all this is brought to the result on low heat for about an hour and a half.

If the moment of removing the foam is missed, and as a result of boiling it has broken up into flakes that cannot be collected in any way, there is a way to save the situation. Cold water about 250 - 500 g is poured into the pan to stop the boiling process. Now close surveillance of the broth is required. At the beginning of boiling, foam appears again, which can now be collected with a slotted spoon. This is a guarantee that the broth will become transparent and tasty when cooked.

There is a simple option that allows you not to waste time collecting foam: 7 minutes after boiling water and rapid boiling, drain the water completely, rinse with cold water. Again put the "second broth" to cook to get a dietary dish.

Tip: it is good to pour the right amount of water or a little more so that it does not boil away. It will be impossible to top up, otherwise the meat will become tough.

Beef salad is one of the main ingredients. To make it consistent with the idea, a fresh piece of meat, weighing half a kilo, is placed in a cooking dish and completely covered with very hot water. When it boils, it merges, and the meat is again immersed in boiling water. Cook for about 50 minutes to soften the beef.

Tip: to preserve the juiciness of the meat, it should not be removed from the broth until it cools down. Only after cooling, cut into pieces. When the salad is not prepared immediately, and the meat is already boiled, it is advisable to lightly grease it with mayonnaise or vegetable oil. As a result, we get a pickled piece, which has become even more tender.

Cooking with household appliances

Beef is cooked in the microwave until soft, depending on the quality of the meat and the recipe, from 40 to 120 minutes in the "Soup" or "Stew" mode.

In the microwave, it is better to cook young meat. Knowing how much to cook veal, it is first cooked for 20 minutes on medium, then low power.

Tip: readiness is checked with a fork. If in the thickest place it sinks into the meat easily, there is no release of reddish juice, then the boiled piece is considered ready.

Knowing how much it costs to cook beef on the stove or using household appliances, following simple rules and using the tips, you can be sure that beef will please you with its taste.

Beef, unlike pork, is in great demand in many countries, since it is less fat, it is used to prepare many meat dishes, but at the same time it is more difficult and longer to cook, in particular, to cook, so in this article we will understand how to how long to cook beef in a saucepan or slow cooker so that the meat turns out juicy, soft and more tasty.

How long to cook beef for?

The cooking time of beef is quite long, since cow meat is tough and in order to become soft, it must be cooked for a long time (for soup or borscht, or as a ready-made product for consumption). The speed of cooking beef depends on which part of the carcass the meat is taken from, as well as on the size of the piece itself (a whole piece is cooked or cut into small pieces). Let us consider in more detail how much to cook beef meat until cooked in various ways:

• How much to cook beef so that it becomes soft and juicy in a pan? A whole piece of beef must be boiled in a saucepan for 1-2.5 hours after boiling water (cooking time depends on the size of the piece).
• How long to cook beef in small pieces? Beef cut into small pieces can be cooked in a saucepan for 1 hour after boiling water.
• How long to cook beef for soup on the bone / without the bone? To get a tasty and rich broth for soup or borsch, beef meat must be cooked for an average of 1.5-2 hours after boiling water in a saucepan.
• How long to cook beef in a slow cooker? In a slow cooker in the "Stew" mode, a piece of beef can be cooked until cooked in 1.5-2.5 hours.

Having learned how much time it takes to cook beef, we will further consider the cooking process itself, as well as various tricks and secrets of cooking beef meat so that it turns out juicy, soft and tasty.

How to cook beef in a pan so that it is soft and juicy?

The most common way to boil beef deliciously is to cook it in a saucepan, while in order for the meat to turn out soft and juicy, and the broth to be light and rich, you need to know certain secrets of its cooking. Let's take a closer look at how to properly cook beef in a saucepan on the stove:

• If the meat was frozen in the freezer, then the day before cooking it must be thawed by moving it from the freezer to the common compartment of the refrigerator, while it is advisable to leave it in a plastic bag so that it does not dry out.
• Next, you need to thoroughly rinse the piece of meat in cold running water, then cut out the veins, film and bones (if any) from it and divide it into several parts if the piece of beef is large.
• We choose a pot that is suitable in size, pour cold water into it in a proportion of 1.5 liters of water per 1 kg of meat and bring to a boil over high heat.
• Add spices (bay leaves, black and allspice peppercorns) to boiling water, salt to taste and, if desired, add a whole peeled onion and carrots so that the broth is more fragrant in the end, and put the prepared piece of beef.
• Further, it is important to monitor and remove the resulting foam with a slotted spoon or a tablespoon in time (before the water boils again in the pan), because if it is not removed, the broth will not be transparent and more cloudy.
• After boiling the water in the pan again, reduce the heat so that the water does not boil much and cook the beef meat for 2-2.5 hours (if the piece of meat is large) or 1-1.5 hours if the meat is cut into small pieces. Cover the pot while cooking.
• As you cook, we monitor the water level in the pan (with long cooking, the water may boil away, so you will have to add hot boiled water as needed).
• At the end of cooking, we check the meat for readiness by piercing it with a knife (if the meat is cooked, it will be soft and the knife will easily cut through it, and there will also be no blood on the cut).
• Ready-cooked beef meat is recommended not to take out their pans for 15-20 minutes after cooking (after the pan is set aside from the stove), so that the meat is infused and more tasty, soft and juicy.

Note: After cooking, the meat will be juicier if you cook it in a whole large piece, and not cut into small pieces.

How to cook beef in a slow cooker?

It is convenient to cook a small piece (pieces) of beef in a slow cooker so that it evenly has time to boil and become soft and tasty. The sequence of cooking beef in a slow cooker is as follows:

• We prepare the meat for cooking (defrost it in advance, if it was frozen, rinse, remove the veins and film, and also cut into small pieces).
• We put the prepared meat in the bowl of the multicooker, fill it with water so that it completely covers the meat and turn on the multicooker to the “Extinguishing” mode, set the timer for at least 60-90 minutes.
• After the water boils in the slow cooker, open it and remove the resulting foam, then add salt to taste (on average, a teaspoon), and spices (bay leaf, peppercorns).
• After a beep at the end of cooking, we check the beef for readiness by piercing one of the largest pieces with a knife and if it is ready, we take it out of the slow cooker, if not, set it to cook for another 20-30 minutes.

Answers to popular questions on the topic, how to cook beef?

• What is the best part of beef to cook? More tender after cooking will be meat from the back, shoulder blades, neck of the cow.
• Do I need to drain the first broth when boiling beef? The first broth when cooking beef is drained if they want to get a more dietary broth + it is believed that if it is drained, harmful substances that could be contained in the purchased piece of beef leave.
• How much does beef boil when cooked? Beef is on average boiled down by 40% after cooking.
• Why dark broth when boiling beef? When boiling beef, a dark and cloudy broth is obtained if at the very beginning you do not remove all the resulting foam from the surface of the water, which eventually settles and makes the broth darker.
• When to salt beef meat when cooking? When cooking beef, it is better to salt the water in the pan at the beginning of cooking (after the meat was placed in water, the water boiled and you removed all the resulting foam), this is especially true if a large piece of beef is cooked (the meat will have time to salt during cooking and will not fresh taste).
• Why is beef red after cooking? In this case, if the meat is red inside, then it has not yet been cooked, and if it remains completely red after a long time of cooking, then something is wrong with the meat and it is better not to eat it.

In conclusion to the article, it can be noted that knowing how to cook beef correctly and how much to make it soft and juicy, you can cook delicious dietary meat for any side dish or rich and fragrant soup broth. We leave our feedback and useful tips on how much time and how tasty it is to boil beef in a piece or in parts (for soup, broth, as a ready-made dish or for salad), leave in the comments to the article and share it on social networks if it was useful to you.

If you plan to cook frozen beef, the meat must be thawed before cooking. You can do this at room temperature, it is even better to place a piece of beef on the bottom shelf of the refrigerator - then defrosting takes more time, but the meat retains its taste. If the piece to be thawed is already unpacked, cover it with damp gauze or a clean towel to keep the top from ventilating.

Rinse the meat in cool water, remove the veins and bones, remove the film. Your next steps will depend on the purpose of cooking beef. If you want to get a delicious broth, put the meat in cold water and salt after boiling, but if you need soft, juicy meat, dip the beef in steep salted boiling water so that the juice does not have time to flow out.

The duration of cooking depends not only on the size of the piece, but also on the part of the beef carcass from which it is cut. The more load falls on the muscles of this part of the carcass, the tougher the meat will be, but its taste will be more pronounced - these parts include brisket, thigh. Such pieces need to be cooked after boiling water for at least two hours. The meat from the shoulder blade or sacrum is softer and more tender, but its taste can be fresh. These parts of the carcass are cooked quickly - in about an hour and a half.

Fill the meat with water so that it completely covers the piece. It is better to choose a pot that is not very large - in a large amount of water, the meat is cooked faster, but its taste becomes somewhat worse. Put the pot on medium heat and cover with a lid - this is necessary not only to reduce the evaporation of water, but also to limit the access of oxygen, which oxidizes fats and impairs the taste of the broth.

As soon as the water boils, remove the foam, add salt and reduce the heat. Cook the beef under the lid for one and a half to two hours, periodically checking the readiness of the meat with a knife - the easier the blade slides into the pulp, the higher the degree of readiness.

About half an hour before the end of cooking, add roots (parsley, parsnips) and spices (a few peas of black or allspice, bay leaf), you can also put a whole onion, peeled, into the broth. When the meat is ready, do not rush to remove it from the broth - remove the pan from the heat and leave for 10-15 minutes, without removing the lid, so that the beef is saturated with the broth and is juicier. After that, you can get the meat and cut into portions, fill the broth. Do not leave bay leaves and pepper in the finished broth - this will worsen its taste.