What is beef plow and what can be cooked from it?

Beef plow represents a cut from the abdominal part of cow carcass, where the meat is the most juicy, dense and clean, there are practically no bones and fat.This is a universal part of the beef, which can be subjected to any kind of heat treatment. This product is not always found in stores, but when you see a plow on the counter of the meat department, do not rush to pass by. Take a piece and cook at home a roll - the household will definitely not remain indifferent.

Beef flank, separated from the abdominal part, is a first-class product. Sometimes this cut is called subtitle or hem. In general, it is dense meat, there are no bones in it, but there is a thin layer of fat. It is also possible the inclusion of connective tissue and veins, as they cut the meat out from under the ribs.

This product is perfect for cooking any meat dishes. You can fry, stew, cook, bake, smoke, make kebabs. Very well, this meat is suitable for filling in pies, pizza, pancakes. Juicy burgers, rich soups and broths are made from flank, but beef roll is especially popular with housewives.

Apart from the fact that the product is universal and allows you to realize the most daring culinary fantasies, it also has a lot of useful substances, namely sodium, calcium, magnesium, phosphorus.

Of the vitamins, the following deserve the most attention:

• Vitamin A affects the vision, health of teeth, skin and hair;
• Vitamin B9 is the most valuable vitamin for women who are carrying a child or planning a pregnancy;
• Vitamin C strengthens the immune system, plays an important role in redox processes, regulates blood clotting;
• Vitamin PP restores metabolic processes, normalizes the activity of immune bodies.

As for nutritional value, supporters of a healthy diet should be familiar with the following indicators.

The plow contains (100 g):

• caloric content of 225 kcal;
• fats 16.6 g;
• proteins 18.9 g;
• carbohydrates 0.

Despite the many beneficial properties, too much beef tenderloin taken daily can also cause harm to the body. The flank contains cholesterol and purine, which negatively affects the activity of the pancreas.

For the preparation of tasty and healthy meatloaf, only fresh, high-quality meat will suit, so listen to the following recommendations for choosing a product, going to the store for a flank.

• If on the counter there is a tenderloin with a rather loose structure and a lot of veins, then it is probably the meat from the carcass of an old animal.
• Prefer rich red color of meat with a dense structure and a light layer of fat - this is a fresh abdominal tenderloin.
• Pay attention to the smell. Fresh groin has a demonstrative pleasant smell without foreign inclusions.
• If the meat can withstand the form by pressing it with a finger, this is also a sign of a quality product.
• The lack of blood stains and the softness of the tenderloin are evidence of freshness.

On how to choose the right fresh and high-quality beef, see the next video.

As already noted, any meat dish can be cooked from the flank, but most often this tenderloin is used for making rolls. There are many recipes for meatloaf, you can combine a variety of ingredients and experiment. Fresh beef perfectly harmonizes with any vegetables, sauces, seasonings and cheeses. The advantage of abdominal tenderloin is its dense structure with a small amount of fat, which allows you to cook as a whole roll, and small portion rolls.

We will need:

• groin of 500 g;
• medium eggplant;
• sweet bell pepper;
• garlic 3-4 slices;
• hard cheese 50-60 g;
• Mayonnaise 1-2 tbsp. l .;
• crackers for breading 3 tbsp. l .;
• vegetable oil;
• salt and pepper.

Cooking

1. Cut the meat across the fibers into pieces 1 cm wide and beat each piece under the film.
2. Rub each chop with salt and pepper and temporarily set aside.
3. We clean the eggplant and cut into pieces, fry them in a pan with butter.
4. Sweet pepper, cleared of seeds, chopped into pieces and also fry until golden brown.
5. Put the fried vegetables in a bowl. While they are cooled, let the garlic through the press and grate the cheese. We combine cheese and garlic, we add mayonnaise and mix everything well.
6. We take a piece of meat, put roasted peppers on top, followed by eggplant, finish the construction with a mixture of cheese and garlic. Fold the roll and tie up the string. Do the same with other pieces of beef.
7. Roll off rolls in breading (by the way, crackers can be replaced with flour) and fry in a frying pan heated with butter, each serving.
8. When the rolls are reddened, we shift them to the form, top it with a lid and place it in the oven for an hour at 230 degrees.
9. Finished rolls can be decorated with olives or cherry tomatoes, sprinkled with greens and served to the table.

We will need:

• groin 1 kg;
• soy sauce 4 tbsp. l .;
• rosemary and thyme on a pair of twigs;
• Wine vinegar 3 tbsp. l .;
• ground pepper;
• vegetable oil 3 tbsp. l .;
• onions large 2 pcs .;
• garlic 2 slices;
• ginger root 2 cm

Cooking

1. We cut the meat into medium sized pieces and fry them in a hot frying pan with butter.
2. In a bowl, combine soy sauce, vinegar, finely chopped garlic, pepper, thyme and rosemary, grated ginger.
3. Add the mixture to grilled meat and keep it on the fire, after which we transfer all the ingredients to heat-resistant form.
4. Cut the onion into thin rings and fry in a pan, lay it on the meat and pour boiling water into the mold so that it hides all the products.
5. Salt the dish and place in the oven, preheated to 100 degrees, for 7-8 hours.
6. Ready juicy and flavorful dish goes well with boiled potatoes. You can pour beef stew on top of boiled small potatoes, sprinkle with herbs and serve.