How much beef pulp is cooked. Boiled beef and dishes from it

Beef can be confidently attributed to those types of meat that are rich in a huge number of elements beneficial to human health. Due to the small number of calories, beef is included in the list of products that are recommended for people who want to lose weight. Moreover, for quite a long time, this meat has been popular on store shelves, because you can cook a hearty lunch and a diet dinner from it, and if you try hard, you can get an excellent holiday dish.

Beef is lean meat, it is digested for a long time, so with its help the body is saturated with energy for a long time. Calf meat has an excellent effect on the level of hemoglobin in the blood and helps fight anemia. It also takes care of increasing muscle mass and strengthening bone tissue. Veal has a positive effect on the physical condition of a person and the functioning of the brain, and also takes care of the digestive tract and blood vessels.

However, it is worth considering the fact that excessive consumption of beef is harmful to the body. For example, it can weaken the immune system or increase the level of cholesterol in the blood. As with any other product, if the animal is not fed properly or the meat is stored incorrectly, beef can also be unsafe for health.

For various culinary experiments, the tongue, liver, heart or lungs are most often used. The tongue is considered to be a delicacy, in addition, it contains a huge amount of protein, which is good for those who are struggling with extra centimeters at the waist. The liver, within reasonable limits, is ideal for everyone: it is endowed with a great variety of amino acids, vitamins and mineral compounds. The lungs are distinguished by an impressive set of vitamins, macro- and microelements, however, many note that their taste is not so pleasant, and this part will not work in large quantities.

What part to use for brewing?

If you prefer boiled meat, then many parts of the beef carcass will be to your taste. Of course, the meat will turn out to be lean, which is good news, and as a side dish, you can use whatever you want.

The neck is perfect for cooking. Despite the large number of tendons contained in it, its taste is still on top. From this boiled part, you can cook all kinds of soups and broths with various additions, make minced meat, make cutlets, and even cook aspic.
Rump - the back of the carcass - is distinguished by the most tender meat. Ideal for all types of heat treatment, including cooking. You can make cutlets, fantasize about meatballs, again, cook soup. By cutting the boiled meat into small pieces, you can add it, for example, to a salad with hard cheese and eggs.
So-called the edge is endowed with layers of fat, but is known for its excellent taste, which is to the liking of many gourmets. You can try to make goulash or azu.
Part of the scapula is characterized by rather stiff fibers, slightly thick veins, but has no fatty meat at all. Great for steak and chopped meatballs.
Of course, meat of the first grade - brisket. You can do whatever your heart desires with it: meatballs, roasts, and soups. Endowed with a layered structure and fatty layers, due to which it has amazing taste.
The knuckle contains the brain bone but that doesn't stop it from being really tasty. Has a lot of tendons. Suitable for broths, jelly and meatballs.
Collagen is found in beef tails. a lot of micro and macro elements, vitamins of group B. And calories, on the contrary, are few - 137, so this part of the beef body can be considered dietary. Since a sufficient number of cattle must be sent to slaughter to obtain a certain volume of tails, this meat is considered a delicacy. Chefs from almost all over the world prepare gourmet dishes from it.

How long to boil beef to preserve vitamins?

It is very important to prepare the beef for cooking. To do this, it must, first of all, be thawed: it is best to do this on the bottom shelf of the refrigerator, where the meat can melt in large pieces, and the released juice can be absorbed back into the fibers. If you need faster defrosting, you can leave the meat in a bowl at room temperature for 4-5 hours. You can also use a similar function on the microwave or, alternatively, place a piece in warm water, constantly changing it to the original temperature.

Then you need to rinse the beef under running water, then dry it on paper towels. Depending on personal preference or according to your chosen recipe, cut the meat into pieces of a certain size.

The process of cooking beef takes a lot of time. The meat is cooked for a long time due to the high content of fibers and veins in it. However, in order to cook meat deliciously, it is worth spending this time. A similar recipe is suitable for preparing meat for soup, for combining it with a side dish or in a salad. Let's consider this procedure step by step.

As in any other case, you need to properly rinse the meat to get rid of any dirt and unnecessary film.
Depending on the size of the piece, pour water into a saucepan and bring it to a boil. There are 1.5 liters of water per 1 kilogram of weight.
You can add salt, pepper, spices, bay leaf. Experiment with vegetables by adding onions or carrots.
Then put the meat into the pot.
It is necessary to remove the foam in a timely manner in order to avoid a dark broth.
After boiling again, reduce the heat and leave the beef to cook for 1.5-2.5 hours.
Add water if necessary.
You can check the beef for readiness with a knife. If he hardly pierces the meat and leaves red marks, then cooking must be continued.
After cooking until cooked, the meat should be allowed to stand in the broth for about 15-20 minutes. Switch off the stove.

How to make meat soft and juicy?

Professional chefs and nutritionists unanimously declare that beef is extremely beneficial for human health. Their consent is worth a lot, so there is no desire to doubt the correctness of this choice at all. However, many housewives note that the finished meat often turns out dry and tough. A well-chosen recipe has a great influence on the taste of the dish.

Of course, it is important to choose a quality product. Experts say that the most tender dishes are always obtained from the meat of young cows. An aged animal can be distinguished from a calf by the color of the meat: the older the cattle, the darker the flesh. Also, the old age of a cow can be determined by the structure of fat. Good meat is distinguished by a uniform red tint of meat with thin whitish fatty layers. If these stripes are yellow, then the animal was old enough, therefore, the meat will become dry and tough.

If you cook fresh beef, then you don’t have to worry about its quality, especially if you choose a good recipe. However, frozen meats can be problematic. It is important to defrost it properly. To do this, place a piece of beef on the bottom shelf of the refrigerator for 3-4 hours. And then transfer to normal room temperature. Knowledgeable people do not advise using a microwave and hot water, because even the highest quality meat can be spoiled in such ways.

In order for beef meat to become soft and juicy:

It is better to cook beef in a large piece, and already cooked beef can be cut into small pieces.
Try lowering the meat already into boiling water. So you will be able to maintain its juiciness and elasticity.
It is better to add spices 15-20 minutes before readiness, with this option they will fully show their taste qualities. The air can dry out, so to successfully boil the beef, it is best to close the lid.
If you prefer to roast beef, then dip each piece of meat in a mixture of salt and spices first. Do this a few hours before cooking, and just before lowering the meat into a well-heated and oiled pan, beat it with a hammer. During cooking, add a little water to the meat until it has completely evaporated. It is recommended to use cast iron cookware, which can preserve the delicate texture of the meat.
If you prefer to cook the beef in the oven, then the ideal option would be to put it in a roasting sleeve: this way it can cook in its own juice. If you want to have a delicious crust, you can move the meat to a baking sheet for a while before being ready and return it to the oven for a short time.
Keeping the tenderness of beef when stewing is quite difficult, but possible. Put the pieces cut into 3-5 centimeters into a hot frying pan, where they fry it for 1 minute. Then place the meat in a saucepan, fill with hot water and simmer for 1.5-2 hours. As in the cooking process, salt and spices should be added 15-20 minutes before cooking.
And to make your beef goulash soft and impress your guests with juiciness, try to choose such meat, in the structure of which there will be no spit and veins. Put the chopped beef in a hot pan, where for the first few minutes, fry it over high heat until the pieces become light in color. Then fill the meat with water, close the lid and reduce the heat to a minimum level, close the lid and leave the meat for about an hour and a half.
Marinating is also a great way to make beef tender and juicy. To do this, you must pre-soak the meat in wine, citrus or any fermented milk product. For beef marinade, it is better not to use vinegar, because it will only spoil the meat, make it drier.

Preparation of a product for a child

Of course, any mother cares about the quality of the first complementary foods for her baby. When it comes to eating beef as something new after breastfeeding, then, first of all, you need to consult a pediatrician.

Doctors recommend introducing beef into the daily diet of the baby only after 7 months, however, it is important to follow some rules. For example, meat can be used as food only after the child's body has taken fruits and vegetables, or rather, mashed potatoes from them. The ideal option would be to start with commercially made complementary foods, that is, store-bought mashed meats, because it will be easier for the baby's body to digest. In this case, of course, monitor the quality of the product.

If you cook meat in a pressure cooker, then spend 40 minutes on it, if in a saucepan - about an hour. Boiled meat can be chopped with a blender or passed through a meat grinder. For the first time, try giving your child about a teaspoon of minced meat, and then monitor the reactions of the little man's body.

Upon reaching 1 year, parents gradually move away from feeding the baby puree. The child has teeth, so you can offer him all kinds of cutlets and meatballs. Under the age of 2 years, the baby should not be given oven-baked meat. If it comes to cooking small pieces of beef weighing about 100 grams, then they spend about half an hour, minced meat is cooked in just 10 minutes.

Beef soup is especially popular among mothers. Let's see the recipe for it.

You will need:

400 grams of beef, cut into pieces;
1.5 liters of broth;
carrot;
potato;
Bell pepper;
salt, herbs.

Dip the pieces of beef into the hot broth. After boiling, add diced potatoes, carrots and peppers. Cook for 10-15 minutes and then season with salt. Add herbs to the finished soup.

How to cook beef properly is described in the video below.

Beef is a very tasty and healthy product. It is used to prepare savory meat dishes and salads. The aroma and taste of such food depends on how well the meat is cooked. How to cook beef for salad? This is one of the frequently asked questions. After all, not every chef manages to make this, one might say the most important ingredient for a salad, soft and juicy.

A piece of fresh beef weighing five hundred grams is placed in a pan. To make it soft, it is completely filled with very hot water, brought to a boil and the water is drained. After that, the meat is re-filled with boiling water and boiled for fifty minutes.

Five minutes before readiness, you need to salt and pepper the water and throw one or two bay leaves into it. Water should be taken with a margin or boiled over low heat under a lid - adding water instead of boiled water is categorically not recommended - the meat will immediately become tough and nothing can be fixed.

By the way, beef broth can be used to make soup. Then it is worth adding carrot roots, parsley, and other vegetables during cooking. To keep the meat juicy, it must be left in the broth until cool, and only then used for slicing into a salad.

If the boiled meat needs to stand for some time, it is useful to sprinkle it with a small amount of vegetable oil, or treat it with mayonnaise if it is in a salad. By the way, this way the meat will be additionally marinated and will be even softer and tastier.

How much to cook beef for salad in a slow cooker? Beef meat is boiled for one hour, setting the "Stew" mode.

How long does it take to cook beef in a steamer? Just like in a slow cooker, beef is cooked for at least one hour.

How long to cook beef after defrosting? To make the meat juicy and tasty, first of all, it must be properly defrosted. A piece of frozen beef is placed on the lowest shelf of the refrigerator for seven to eight hours.

During this time, the meat will defrost. After that, it is washed under warm water. To make the meat juicy and soft, it is boiled whole, not divided into pieces.

The cooking time of this product for salad depends on its "age". If the meat is soft and easily pierced with a knife, then it is already cooked.

Tricks to make beef tender

So that the meat is not tough, it is first rubbed on all sides with dry mustard and left overnight, and cooked the next day.
The meat should be lowered only into boiling water.
For 6 hours, you can pour a piece of meat with pomegranate juice.
A great option to make beef for salad soft and add an interesting taste is to marinate overnight in crushed kiwi pulp.

How to cook soft beef step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

Beef contains a lot of vitamins, useful elements and has excellent taste. It is used for cooking first and second courses, as a result, subjecting each time to heat treatment.

Today we will consider how to cook this type of meat and preserve all its properties to the maximum, as well as get an excellent soft structure of beef fibers and determine the cooking time for each specific use of this meat product.

How much to cook beef for soup?

If you use beef to make soup, borscht, or any other first course, then before determining the required cooking time, we pay attention to the quality of the meat. Young beef flesh will be ready in about an hour, but meat on the bone is cooked longer than the sirloin and should be kept at a moderate boil for two and a half hours. In any case, and regardless of which meat you prefer, a few minutes before the start of the boil and for another five minutes, be sure to remove the resulting foam from the broth. This procedure will allow you to get the most transparent broth without the admixture of flakes.

How long does it take to cook beef until ready for salad?

Unlike portioned cooking of meat for soup, for salad, as a rule, we take a whole piece, which, depending on the required portion, can be quite large. Therefore, here it is necessary to adhere to some simple rules and then the result will always be excellent.

So, starting to boil the meat for the salad, we choose a pan in size only slightly larger than the beef piece. After all, the less water is used to cook meat, the tastier and richer its taste will be. In this case, the liquid should cover the product in the pan by at least one centimeter.

Pour the meat in a saucepan not with cold water, but with boiling water, and only then send it to the fire to cook. The cooking time for a piece of beef weighing about one kilogram is an average of one and a half hours. But you should always check readiness with a sharp knife, piercing a chunk with it and checking for softness. It should easily “enter” and also “come out” of the meat without difficulty. If necessary, the process is extended until the desired soft result is obtained.

When cooking meat for a salad, thirty minutes after the start of the process, add salt, black and allspice peas, bay leaves, onions, and, if desired, carrot, parsley and celery roots to the water.

How long to cook beef tongue?

To boil beef tongue or other interesting dishes, fill it with water and, after boiling, cook on a fire of the weakest intensity for three and a half hours. With a product weight of more than one and a half kilograms, we extend the cooking time by half an hour. As in the case of meat for salad, add salt, spices, onions and roots when cooking the tongue.

Upon completion of the cooking process, the tongue must be immediately dipped in ice water and immediately cleaned of the skin by prying it at the base with a knife.

How much to cook beef or veal to make it soft?

The cooking time of beef depends on the maturity of the animal that has become the source of the product and on the size of the meat slice. It will take much less time to cook young beef, the so-called veal, because the structure of its meat fibers is much more tender and softer. So, for example, if it takes about an hour and a half to boil a piece of beef, then one will be enough for veal.

As a result, we note that the cooking time in each individual case must be determined empirically by testing for softness.

To answer the question of how much to cook beef, you first need to find out which part of the carcass is to be cooked.

It is even better, of course, to take into account the variety and age of the carcass from which the piece of meat was taken.

The so-called "marble" beef, which has a significant part of the fat layer in the pulp, has a shorter heat treatment time than lean meat, with a denser muscle tissue structure.

A number of other factors influence the density and stiffness of the pulp: the age of the slaughter animal, and even its gender, conditions of detention, diet.

If it is possible to clarify these issues before buying meat, then it will be much easier to cope with heat treatment and correctly distribute which of the pieces of beef to use for frying, and which one to boil or bake, will be much easier.

The age of the slaughter carcass affects the stiffness of the muscle tissue, and hence the duration of its heat treatment, due to the fact that in the carcasses of old animals the connective fluid in the muscle fibers is much less than in the meat of young animals, which, of course, affects the duration of cooking.

Young beef cooks much faster than meat from older animals. The muscle tissue of young meat is more saturated with connective fluid, which gives juiciness and softness to the meat during the cooking process.

Carcasses of females of any type of meat have a softer structure due to the increased content of fat cells in the layers of muscle tissue.

Feeding animals before slaughter with succulent herbs in free-range conditions also affects the taste and density of meat.

How to cook beef - basic technological principles

Knowing these subtleties of growing meat breeds of cattle, you can begin to study the next question, revealing the secrets of the correct heat treatment of beef, but from the point of view of chemistry and physics, protein reactions under the influence of temperature.

During the cooking process, the muscle fibers of meat, which are proteins, are already compressed at a temperature of 40ºϹ and the flesh is compacted. At the same time, the connecting liquid located between the protein fibers, and which is nothing more than collagen, which turns into glutin during the cooking process and thereby ensures the juiciness and softness of the finished meat. The readiness of the meat occurs when the connective liquid turns into meat juice, which has a liquid consistency, a transparent color, without a characteristic bloody color. There are much fewer connective proteins in veal than in beef, so its readiness comes earlier.

It is not advisable to digest or overcook the meat, as this destroys the valuable elements contained in it. It should be noted that vitamins contained in all types of meat have a higher stability in comparison with vitamins contained in other food groups.

The duration of cooking depends on the weight of the product, the degree of grinding: semi-finished products from minced beef, ground beef undergo a shorter heat treatment than whole pieces of beef. It is impossible to specify a more specific time, due to all the factors listed above, but in any case, the readiness of boiled beef is easily determined in a simple way: prick a whole piece of beef with a fork and lift it above the pan - if the meat slides freely from the fork, then it is ready. The readiness of smaller pieces or minced meat products is checked organoleptically.

Before cooking, the meat is washed, if necessary, the pulp is separated from the bone. For the preparation of jelly and in some other cases, the meat is kept in cold water to remove residual blood, which ensures the transparency of the broth. The water needs to be changed.

As mentioned above, the process of protein denaturation begins already at 40ºϹ. In addition, with prolonged cooking at 65ºϹ, beef reaches a degree of complete readiness. Therefore, there is no need to bring the temperature to higher values when cooking, although it is possible to speed up the process by initially boiling water and then lowering the heat to medium temperature. This will allow you not to miss the moment when you need to remove the foam before boiling the meat. Before removing the foam, you should not add any spices and spices to the broth with beef: it is better to add the roots when the meat is boiled for a while, and dip the herbs and spices into the broth 5-10 minutes before the end of cooking the meat so that they do not boil over, the aroma is preserved in broth and managed to be transferred to the meat.

Depending on the further processing of meat and its use in the dish, various components for cooking are selected. There are many of them, so it makes no sense to list them all. To a greater extent, the choice of beef additives depends on the recipe of the dish and the creative imagination of the culinary specialist.

classic set, which was used by our grandmothers and great-grandmothers: onions, carrot roots, parsley, celery, parsnips, a traditional mixture of black and allspice, bay leaf.

Beef meat is used for salads, snacks. First courses are prepared from beef and veal. For broths used in soups, meat is cooked in water. For the preparation of second courses, beef is boiled or stewed in its own juice or with a small addition of water, sauce.

How to cook beef largely depends on the specific recipe, and it is more convenient to consider this issue using examples of cooking some beef dishes.

Recipe 1. Aspic from different types of meat

This dish is prepared both from one type of meat, and using the meat of different animals, poultry.

If pork, beef and poultry are taken for jelly, then the question of how much to cook beef is decided depending on the criteria already mentioned above, and also due to the fact that meat should be sufficiently boiled for jelly. In addition, it is taken into account that the duration of cooking beef is longer than pork, due to the lower fat content, and poultry meat is added to the pan last, especially if young chickens are used for jelly. From the moment of boiling until the end of cooking aspic, at least 4 hours pass. Therefore, large beef and pork bones are the first to be sent to the pan, which, after boiling, will release the natural gelatin (collagen) contained in them, which will allow, if its content is sufficient, not to add crystalline powder for solidification.

Ingredients:

Rooster (gutted carcass, whole) 2.5 kg

Beef fillet 1.5 kg

Tail, beef 1.0 kg

Pork knuckle with skin 1.3 kg

Leg, pork 900 g

Bay leaf

Peeled carrots, whole 300 - 400 g

Black pepper (peas)

Onion, with skin 350 g

Allspice

Garlic 100 g

Celery root 150 g (net)

Cooking:

Choose a pot that will hold all of the meat, with a full volume of water that should cover the meat 10-12 cm above the level.

Wash all the meat, peel the skin, but do not cut the pieces: you need to cook them whole. Soak pork, beef and poultry separately. This is due to health regulations. Divide it into different containers and fill with cold water. Let it stand, changing the water 2-3 times and rinsing, until the meat brightens and the water is no longer stained with blood.

Put all the meat in a large saucepan, fill with water to measure the amount of liquid needed. Take out the pork knuckle, beef fillet and rooster: these should be added later when the bones have boiled. Remove the rising foam with a slotted spoon, trying to collect it all and very carefully. Add the rest of the meat to it, except for the rooster. Keep watching and skimming. How much to cook beef will depend on the age of the carcass at the time of slaughter: the older the animal, the more saturated the red color of the butchered carcass. Therefore, pork knuckle and fillet should be laid taking into account these nuances: first beef, and then pork and poultry, or beef and pork at the same time, and poultry later. Cook at a constant temperature of 65-70ºϹ. When the broth stops foaming, throw in the whole washed and peeled roots of carrots and celery. Wash the onion together with the top husk, cut off the root part and also lower it into the pan: the top layer of the onion husk will give the broth a beautiful golden color. The readiness of the jelly is determined by how freely the meat is separated from the bones. When the meat is cooked, add a few peppercorns, bay leaf and salt. Add salt to taste, but keep in mind that the dish is served cold and it will be impossible to add salt after cooking, and the taste of salt is less pronounced in cold broths. Turn off the stove, add chopped garlic, leave the jelly to cool down to 20-25ºϹ.

Remove the cooled meat, separate it from the bones and skin, spreading only pieces of pulp into portioned dishes. Strain the broth to maximum transparency and pour over the meat. In each serving of jelly, put circles of boiled carrots, fresh leaves of pre-washed parsley or celery, and put the plates in the cold to set.

Important point:

At the end of cooking, make sure that the broth acquires a gelatinous consistency after cooling - take a drop in the palm of your hand or rub it with your fingers: if stickiness does not appear when you squeeze your fingers, then you will most likely have to add diluted gelatin, because there was not enough bone collagen. This is easy to fix while the broth is warm.

Recipe 2. Salad of boiled beef and beets

Ingredients:

Beetroot, baked 300 g

Beef tenderloin 500 g

Mayonnaise 100 g

Cooking:

Wrap the washed whole beets in foil and bake in the oven at 200ºϹ. Check for doneness by piercing it with a wooden skewer. Cool and cut into thin strips. Sprinkle chopped beetroot with vegetable oil so that it does not stain all the ingredients of the salad, and after mixing, soak for about half an hour in a separate bowl.

After boiling 1 liter of water, put the washed beef tenderloin into it, reduce the heat. If you need a broth, then make sure that it is transparent - remove the foam, add roots and spices for flavor. Cool the finished meat and cut into the same strips as beets and combine with it. Add salt and pepper if desired. Dress the salad with mayonnaise before serving.

Recipe 3. Chopped beef quenelles with steamed cottage cheese

Ingredients:

Beef thigh (pulp) 300 g

Egg 1 pc.

Curd (18%) 270 g

Butter 50 g

Cooking:

Pass the meat and cottage cheese twice through a meat grinder, and, adding the egg and butter, beat into a fluffy mass. Pour water into the pot and set the rack. When the water boils, with an ice cream spoon or an ordinary teaspoon, pick up the quenelle mass, moisten your hands in water, form balls, carefully lower them onto the wire rack and steam.

Garnish: boiled rice or mashed potatoes.

Recipe 4. Boiled beef puree with rice and vegetable puree

Ingredients:

Beef pulp 700 g

Sauteed onion 150 g

Spices 5 g (to taste)

Melted butter 70 g

Garnish: squash or beet caviar; mashed potatoes

Cooking:

Boil the beef by dropping it into 1.5 liters of boiling water. Prepare viscous rice porridge from 100 g of rice. Chop the onion and saute in oil until translucent. Combine the prepared ingredients, grind them twice into a homogeneous mass, add spices and oil; again beat everything to a lush consistency. Form balls of 40-50 g and steam them.

When serving, drizzle with melted butter or chopped herb cream sauce.

Recipe 5. Minced beef roll with steamed omelet

Ingredients:

Cutlet mince, beef 600 g

Ready omelet 400 g

Chopped green onion 200 g

Butter, melted 82.5% 80 g

Cooking:

Spread the cutlet mass on a damp silicone cloth with a layer of 1.5 cm and smooth it. Lay the omelet slices in an even layer on top, stepping back 3 cm from the edge of the minced meat. Cover the omelette with a layer of chopped onion. Roll up the roll and place it on the wire rack, seam side down. Pierce in several places with a skewer and steam for 55-60 minutes. Serve cut into slices and drizzle with oil.

Any side dish of cereals, pasta or vegetables is suitable for this dish.

If boiled meat is needed for making a salad, then boil it in a whole piece to keep it juicy. When cooking, add any spices and spices to give the desired taste to the beef, but do not add salt to the broth so that the salt does not draw the juice from the meat.

The smaller the pieces of beef, the faster they cook during the cooking process.

To cook beef pulp, it is enough to take water 1.5 times the mass of meat: for 1 kg of fillet - 1500 ml of water. If you cook meat on the bone, especially if the bones are tubular, as they say, “sugar”, then the volume of water must be increased accordingly, since the bones are boiled for quite a long time, as a result of which a significant amount of water evaporates.

It is not recommended to add water during the cooking process, as this worsens the taste of the broth. Such a technique is permissible only at the initial stage: if, for example, the moment of removing the foam was missed, then adding cold water will correct the situation. It is only necessary not to miss the next moment of boiling again and remove the foam in time.

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.

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 dietary, 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 of the British Isles, our ancestors, and other peoples.

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, the nervous system, helps 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. It is laid down by nature 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 observed 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.

Prepare 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 a 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!