How much time to cook beef?

Beef can be confidently attributed to those types of meat that are rich in a huge amount of healthy elements. Due to a small number of calories, beef is on the list of products that recommend people who want to lose weight. Moreover, for quite a long time, this meat is popular on the shelves of stores, because from it you can cook and a hearty lunch, and diet dinner, and if you try very hard, you can get a great festive dish.

Beef is lean meat, it is absorbed long enough, so with its help the body is saturated with energy for a long time. The calf meat has a good 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 on the positive side affects the physical condition of the person and the brain, and also takes care of the digestive tract and blood vessels.

For various culinary experiments, the tongue, liver, heart, or lungs are most often used. Language is considered to be a delicacy, besides, it contains a huge amount of protein, which is good for those who struggle with extra centimeters at the waist. The liver within reason 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 array of vitamins, macro- and microelements, however, many note that their taste is not so pleasant, and there is no such part in large quantities.

If you prefer boiled meat, then many parts of the beef carcass can come to your taste. Of course, the meat will turn out to be low-fat, which is good, and you can use anything you want to eat as a side dish.

• For cooking is perfect neck. Despite the large number of tendons contained in it, its taste is still high. From this boiled part you can cook all kinds of soups and broths with various additions, make stuffing, make cutlets, and even cook jelly.
• Bonfire - the back of the carcass - has a very tender meat. Ideal for all types of heat treatment, including cooking. You can make burgers, to dream over chops, again, cook the soup. Cutting boiled meat into small pieces, you can add it, for example, in a salad with hard cheese and eggs.
• So-called marginal edging endowed with layers of fat, but known for excellent taste, which is to the liking of many gourmets. You can try to make goulash or azu.
• Part of the shoulder blade is distinguished by rather stiff fibers., a little thick streaks, but has not quite fatty meat. Great for steaks and minced meatballs.
• Of course, meat of the first grade - brisket. You can do whatever your heart desires with it: cutlets, fries, and soups. Endowed with a layered structure and fatty layers, so that has amazing taste.
• Shank contains a brain bone, but this does not prevent it from being really tasty. Has a large number 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, on the contrary, a few calories - 137, so this part of the body of beef can be considered dietary. Since a sufficient amount of livestock needs to be sent for slaughter to receive a certain amount of tails, this meat is considered a delicacy. Cooks from almost the entire world cook delicious dishes from it.

It is very important to prepare the beef for cooking. To do this, it must first be defrosted: the best thing to do is on the lower shelf of the refrigerator, where the meat can melt in large chunks, 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 in the microwave or, alternatively, put a piece in warm water, constantly changing it to the original temperature.

Then you need to rinse the beef under running water, then dry on paper towels. Depending on personal preferences or according to the recipe you choose, chop the meat into pieces of a certain size.

The process of cooking beef takes a lot of time. Meat is cooked for a long time due to the high content of fibers and veins in it. However, to cook meat deliciously, it is worth spending this time. This recipe is suitable for cooking meat for soup, to combine it with a side dish or in a salad. Consider this procedure step by step.

• As in any other case, you need to properly wash the meat to get rid of any dirt and unnecessary film.
• Depending on the size of the piece, pour water into the pan and bring it to a boil. At 1 kilogram of weight accounts for 1.5 liters of water.
• You can add salt, pepper, spices, bay leaf. Experiment with vegetables by adding onions or carrots.
• Then put the meat in the pan.
• In time it is necessary to remove the foam, in order to avoid dark broth.
• After boiling again, reduce the heat and leave the beef to cook for 1.5-2.5 hours.
• If necessary, add water.
• Check the beef for readiness with a knife. If he hardly punctures the meat and leaves red marks, then the boiling should be continued.
• Catching food until ready, the meat should be allowed to stand in the broth for about 15-20 minutes. Turn off the stove.

Professional chefs and nutritionists in one voice declare that beef is extremely useful for human health. Their agreement is expensive, so the desire to doubt the correctness of this choice does not arise at all. However, many housewives say that the finished meat is often dry and tough. The taste of the dishes is greatly influenced by a properly selected recipe.

Of course, it is important to choose a quality product. Experts say that the delicate dishes are always obtained from the meat of young cows. It is possible to distinguish an animal from a calf by the color of its meat: the older the cattle, the darker the flesh. Also, cow age can be determined by the structure of fat. Good meat is characterized by a uniform red tinge of meat with thin whitish fat layers. If these strips are yellow, then the animal was old enough, therefore, the meat will become dry and tough.

If you are cooking fresh beef, you can not worry about its quality, especially if you choose a good recipe. However, frozen meat can cause problems. It is important to defrost it properly. To do this, put a piece of beef on the bottom shelf of the refrigerator for 3-4 hours. And then transfer to the usual room temperature. Knowledgeable people do not advise to use a microwave and hot water, because with such methods you can spoil even the highest quality meat.

To make beef meat soft and juicy:

• It is better to boil the beef in a large piece, and already cooked beef can be cut into small pieces.
• Try to put the meat in boiling water. So you will manage to keep it juiciness and elasticity.
• It is better to add spices for 15–20 minutes until ready, with this option they will fully manifest their taste qualities.The air can dry out, so to successfully boil the beef, it is better to close the lid.
• If you prefer to roast beef, then pre-dip each piece of meat in a mixture of salt and spices. Do this a few hours before cooking, and just before dipping the meat in a well heated and oiled pan, beat it with a hammer. During cooking, add a little water to the meat until it is completely evaporated. It is recommended to use cast iron dishes that can preserve the delicate texture of the meat.
• If you prefer cooking beef in the oven, then the ideal option would be to place it in a roasting sleeve: this way it can be cooked in its own juice. If you want to have an appetizing crust, you will be able to move the meat to a baking tray a little before the readiness and return it to the oven for a while.
• Keeping tender beef when stewing is rather difficult, but possible. Put the slices of 3-5 centimeters into a hot frying pan, where fry it for 1 minute. Then put the meat in a saucepan, cover with hot water and simmer for 1.5-2 hours. As in the cooking process, salt and spices should be added 15–20 minutes prior to readiness.
• And so that your beef goulash turned out to be soft and amaze guests with juiciness, try to choose such meat, in the structure of which there will be no chaff and veining. Put the sliced ​​beef in a hot frying pan, where for the first few minutes fry it over high heat until the slices are light. After that, fill the meat with water, close the lid and reduce the heat to the minimum level, close the lid and leave the meat for about an hour and a half.
• Also, marinating is a great way to make beef soft and juicy. To do this, you must soak the meat in wine, citrus or any fermented milk product. For beef marinade it is better not to use vinegar, because it only spoils the meat, makes it drier.

Of course, any mother cares about the quality of the first food for her baby. If it comes to eating beef as something new after breastfeeding, then, first of all, you should consult with a pediatrician.

Doctors recommend introducing beef into the daily diet of infants 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 more precisely, mashed potatoes. The ideal option would be to start with a commercial-made complementary food, that is, purchased meat puree, because it will be easier for children 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 minced. For the first time, try to give the child about a teaspoon of minced meat, and then track the body's reactions to the little man.

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

Especially popular among mummies is beef soup. Let's see the recipe of its preparation.

You will need:

• 400 grams of beef, cut into pieces;
• 1.5 liters of broth;
• carrot;
• potatoes;
• Bell pepper;
• salt, greens.

In a hot broth drop pieces of beef. After boiling add diced potatoes, carrots and peppers. Boil for 10–15 minutes and then salt. Add greens to the soup.

How to cook beef, described in the video below.