The thin edge of the beef: what is it and what to make of it?
To cook a rich and flavorful second meat dish, you need to choose the right meat for it. Since ancient times, beef was considered a delicacy.And the cooked food from the thin edge of the beef is truly worthy of the highest marks of all gourmets.
Special features
In order to properly prepare a thin edge of beef, you need to understand what kind of product it is and what is its structure. The best beef tenderloin is made from this meat. By definition, it is the longest muscle of a bull or a cow. It is located throughout the spine. That is why after cutting in this piece can meet the edges.
This product is considered a dietary delicacy, since it contains almost no fat. If for cooking it is necessary to have a thin strip of fat present, it is left when cutting the carcass. This type of meat is mainly referred to as lean.
Cooking methods
The thin edge of the beef is equally good to use for cooking diet meals, and for dishes for the solemn reception. This product is perfect for barbecue or kebab in combination with vegetables cooked on the grill.
The main dish made from this product is considered a steak. Delicate and juicy meat structure is best suited for cooking it on coals. Stews are very aromatic and unforgettable. A truly royal dish are cutlets or bone medallions. This dish is perfectly balanced in calories and taste. There are many who want to try this dish.
Recipes
To prepare a thin edge of beef on the bone, you will need two 450 g steaks, thyme, rosemary, salt, pepper and olive oil. The first step is to marinate our pieces. Using paper towels dry our steaks. Take food polyethylene film, pour spices on it, salt, pepper and herbs. Slices of meat grease with olive oil and wrap in a film each piece separately.
To make the meat juicy, bring the water in the pan to 70 degrees and drop our packed steak pieces there. We put the pot in the oven, and bring the product to readiness. Then take out of the pan and unpack. In a pan, fry each piece for 30 seconds on each side.
After that, pack the steaks in foil and give rest. After some time we get and serve the dish.
Served with good red wine. To cook a thin edge stewed in a pan, you need to take one kilogram of beef, two onions, flour, salt, and pepper.
Well wash the piece of meat and dry with paper towels. In order to cook the meat quickly, we cut it into thin plates.
Put the sliced pieces on a preheated frying pan and fry on maximum heat. When the meat begins to become covered with a ruddy crust, fill it with water so that all the pieces are under water. We continue to boil over high heat.
Cut the onion into rings. When the water boils away, add onions, olive oil, and fry the meat with onions until done. Sprinkle the meat with a small amount of flour and add water. Also we sink all the pieces of meat.
Cooking all over high heat, stirring continuously, for 3-5 minutes. Before you turn off the heat, add salt, pepper and close the lid. Let it brew for 5 minutes, then serve.
For cooking beef edge with garlic and parsley sauce, you will need 700 grams of meat, garlic, parsley fox, white wine vinegar, salt, pepper, olive oil.
Rub a piece of meat with salt and pepper. Add olive oil to the preheated frying pan and fry the meat for 5-8 minutes each side. Roast meat wrapped in foil and let it brew for 10 minutes.
For the sauce in a blender, mix the garlic, parsley leaves, vinegar, salt, pepper, three tablespoons of water. Beat everything up to the state of the sauce.
Rested meat cut into pieces and serve to the table with the sauce.
See the following video for a recipe for frying steak.
