What to cook from the hip portion of the beef?

Is the reception nearing? Or a modest family dinner? And you can not think of something to treat your dear guests? Here's a hint: beef is the most delicious, tender representative of the animal protein family. If you properly prepare this queen of the meat kingdom, then all the guests at any celebration will be delighted.

But which piece of carcass to take on roast, and which - for frying? And from which boil broth? We will answer these (and not only) questions in this article.

So, first you need to decide what you will cook. Entering “beef recipes” in any search engine (or, more interesting, by opening the grandmother’s cookbook), you will be amazed at the abundance of recipes!

When the choice is made, it is necessary to understand what it is prepared from.

• Neck - The upper part of beef carcass, very versatile. Suitable for both broths and quenching. It also makes a great jelly (jelly). From the neck, you can also make a good stuffing for delicious cutlets, and some craftsmen fry a delicious kebab out of it.

• Back part (entrecote) - tender meat, located between the vertebrae and ribs. Suitable for stewing or frying.

• Thick sirloin - here it is, the perfect meat for frying! And both long and fast. If the spouse came home from work earlier than usual, then you will help you.

• Cutting. Her best friend is the grill. But you can bake in the oven a whole piece (in foil). Meat low-fat, one might say, dietary.
• Rump - as well as cutting, low-fat part of the carcass. Located on the inside of the thigh of the animal. Great for stewing, boiling, baking.

• Peritoneum - fat. Cartilage may be encountered, so the broth will come out rich.

• Paddle - stiff, but not fat. Suitable for stewing and boiling. And the steak from it turns out fabulous!

• The breast is multi-layered. Fat alternates with delicious meat, which (properly cooked) just melts in your mouth! Feel free to bake, fry and add to borscht, pickle and other soups.

• Subderber - very fragrant part of the carcass. All the magnificence of the smell is revealed when extinguishing. In addition, due to the rigidity, this meat is only for quenching and is suitable (or we do not know something).

• Shin (shank) contains a huge amount of tendons. With a long cooking may appear stickiness, so the knuckle for jelly is suitable. You can also cook broths.

There are many recipes for cooking beef. Each has its own interesting.

Below we have led one of the best and easiest recipes for making beef rump.

The recipe is presented for meals for 2 servings. So do not forget to increase the amount of ingredients depending on the number of guests.

The ingredients are quite simple, for sure there will be every hostess:

• Beef ham (the main component of the dish) - 0.5 kg;
• butter (can be replaced with margarine) - 1.5 tsp;
• bell pepper - add to taste;
• bay leaf - also to taste (if you do not like, you can not put at all);
• cloves - 1.5 pieces (adds spice to the dish);
• brown sugar - 1.5 tsp;
• milk –¾ glass;
• beef broth (can be replaced with Maggy cube, but, ideally, cook the same broth) - 50 ml;
• 1 tsp. finely chopped parsley;
• flour - 4 tsp. (for sauce);
• garlic - 3 cloves (for sauce).

Cooking time - 4.5 hours. But do not worry, you will not have to stand at the stove all this time! In this case, the time spent is not at all equal to the labor costs.

So, here's a plan for preparing.

• Beef ham should be soaked for 40 minutes. But do not just put and forget! Water needs to be changed 3-4 times.
• Then put the soaked meat in a saucepan with pepper, cloves, lavrushka, sugar, pour some water, bring to a boil and simmer for 2 hours. At the same time, do not forget to add water as it evaporates.
• Put the meat on a plate, cool it.
• While our yummy stew and cool, make the sauce. To do this, melt butter in a skillet, add flour and, stirring, keep on fire for 5-6 minutes. After that, slowly (which is important!), Pour in the milk and broth, bring to the boil again and stir until the sauce thickens.
• Add parsley and crushed garlic to thickened sauce.
• We cut the "rested" meat and pour hot sauce.

Voila! Great meal ready to eat! As a side dish you can offer vegetables or mashed potatoes.

There are a lot of options where to buy meat: markets, chain supermarkets, small butcher’s shops and farms dazzle with a variety of assortment, trying to surprise and attract customers. But how not to make a mistake with the choice and find a really good hip part of the beef?

Here are some optional tips.

1. Prefer cooled meat over frozen. Firstly, the weight of frozen more due to the ice. Secondly, it is easier to check freshness in chilled meat (at least by smell).
2. Having come to the market (or to the shop), pay attention to the puddles of water on the stalls with meat. Spraying water cuttings and shanks, sellers are trying to hide non-commodity view. Choose lightly dried pieces. This does not affect the quality of the meat itself, but indicates the integrity of the seller.
3. Do not pursue a low price! Regarding meat, it is rather bad! A good product can not be cheap.
4. The consistency of the meat should be dense. If you are offered a "loose" piece - run!
5. If the smell of meat comes from vinegar, onions, or something else "not meat", then the seller tried to disguise the spoiled food. We do the same as in the previous paragraph - run from there!

But this is not a panacea! The shelf life of meat at a temperature of up to 7 degrees is just a week. Therefore, it is better to buy meat on the eve of the holiday.

To learn how to make a tender beef goulash, see the video below.