What is a beef diaphragm and what cooking recipes are there?

Beef diaphragm is a real delicacy for many gourmets.What is it and how to cook it? What does it mean - beef with a thin and thick septum? There are some subtleties and features of cooking such meat on fire. About this and not only - in our article.

In mammals with lungs, a special muscle is necessarily present that helps breathe. This muscle is called the diaphragm. In cattle, the diaphragm as if divides the carcass in half, into the front and rear parts. This muscle tissue consists of a thick and thin strip. When cooking with skillful hands, it turns into a delicacy.

Cooks consider any of the pieces of the diaphragm suitable for dishes if they are served hot. Such meat can be used for roasting on charcoal or on open fire. Beef is not an easy meat, as in most cases it requires special preliminary preparation.

• To make a diaphragm steak, you must take a piece of meat about one kilogram, cut it into thick portions (about 1.5 or 2 cm), soak in marinade. For the marinade it is important to use fresh produce. The composition may include: onions, peppers, salt, spices, wine or table vinegar, yogurt and other products.
• For a delicate flavor marinated meat need to hold for at least 1 hour. Then put the pieces on a preheated pan and fry on both sides for 15 to 30 minutes, depending on the degree of roasting. On the table, the dish is served hot. It can be supplemented with various sauces (from white on a mayonnaise base to ketchup).
• Beef diaphragm is excellent for making sandwiches. In this case, it takes 1.5 kg of meat, which must be fried in slices as for steaks in a pan. Before frying, each piece can be discarded, rubbed into it with salt, pepper and other spices. The taste will be specific. After we take round buns, cut them in half, put on one of the parts fried diaphragm. Top add the lettuce leaves, sliced ​​tomato slices and pickled cucumber. All can be poured with mustard, various kinds of sauces to taste and cover with the other half of the bun. Sandwich is ready.
• From the diaphragm it turns out very tasty roast. What does beef, potatoes, onions, carrots, salt pepper, spices. Meat and potatoes are cut into small pieces. Before meat it is important to fry a little (about 5 minutes) in a frying pan in vegetable oil. Onion shred half rings, carrots large straws. The resulting products are placed in a pot or pot, add salt, pepper, other spices, add water (to cover the composition) and place in a preheated to 200 degrees oven. Bake at least 1 hour. The finished roast is served hot.

Fine finished product is obtained from the diaphragm, roasted over an open fire. A thick piece of meat is taken, washed in running water, rubbed with salt and spices, and left for a few minutes in wine vinegar with onion sliced ​​in half rings. At this time, a fire is kindled, on which the skewer warms up. A single piece of diaphragm sits on it and the cooking begins. On an open fire it is very important to constantly turn the skewer, not letting the meat burn. After 30 minutes, the meat is ready. It is required to cut it into small pieces and serve with spicy sauce.

For information on how to cook skurt steak, see the video below.