Contents
A piece of fresh beef without bone 0,5-1 kilograms is cooked for an hour and a half, larger pieces and beef on the bone should be cooked for 2 hours.
- Former frozen beef is boiled for an hour and a half.
- Cook beef in a double boiler for 1 hour, in a multicooker – 1 hour on the “Stew” mode.
How to choose beef
High-quality chilled meat should be red, without dark and greenish spots. The fat is white, yellowish in color – a sign of rigidity, as it happens in the meat of old animals. There should be no mucus or blood clots on the piece.
To the touch, fresh beef is elastic, and if you press on a piece, the mark quickly smoothes out. The smell of high-quality meat is pleasant, there are no foreign aromas in it.
The packaging of high-quality frozen meat is intact, without any damage and with a clear indication of product data. There is practically no ice in it, and if there is a lot of it, the beef must have been frozen more than once and stored incorrectly.
How to prepare beef before cooking
It is better to thaw frozen meat first so that it boils evenly and turns out to be more juicy.
Rinse thawed or chilled beef under running water at room temperature.
Boil the meat on the bone if you need broth or you plan to boil the soup. If beef is required for salads or other dishes, use the pulp.
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How to cook beef
Cooking in a saucepan
1. A piece of beef from half a kilogram to a kilogram, if frozen, before cooking, defrost in water at room temperature or on a refrigerator shelf.
2. After the beef is completely defrosted, wash it and fill it with water: if the beef is used for soup broth, then there should be enough water so that you do not have to dilute the soup later, the water itself should be cold; if the beef is cooked for salad, it is enough for the water to cover the meat for a couple of centimeters – and it should be boiling water. In our case, beef (more precisely, beef ribs on the bone) is boiled in broth, so we use cold water.
3. Put a saucepan with beef on high heat, add onions, carrots, lavrushka and pepper to taste, and when the water starts to evaporate, reduce the heat to a minimum, the water should boil only occasionally. At the same stage, add salt – for a pound of beef and 3 liters of water, 1 level tablespoon is needed. As you cook, the water will boil slightly and the salty taste will be more concentrated.
4. If foam appears on the surface of the water, reduce the heat and remove the foam with a tablespoon. It is important not to miss the moment when the foam appears, because it tends to boil over and spill on the hob in large quantities. And also, if you do not skim the foam, the broth runs the risk of becoming cloudy. Then cover the pot with a lid and keep the boil to a minimum.
5. Boil beef for 1 hour, for broth for a rich broth, you can cook longer – 1,5 hours. If the beef is old, questionable or the piece is very large, cook for 2 hours or more. It is easy to check the beef for readiness by piercing it with a fork – if the beef is cooked, it will be soft. If not, cook the beef for another half hour.
6. Put the beef from the pan with the broth, cool a little, chop and use in dishes, and strain the remaining broth so that small bones and foam remains do not get into it.
It’s easy to see that the beef has lost a little weight – but don’t worry, because in addition to the meat itself, there is a healthy and very nutritious broth.
How to cook beef on the stove
Put the meat in a saucepan and cover with cool water. Bring to a boil over low heat and skim off the foam that forms on the surface.
To get a delicious broth that will be an excellent base for soup, add salt, pepper, parsley and other seasonings at the beginning of cooking. If you just prefer boiled meat, you can salt it after cooking.
Boil a large piece for 2 hours or longer. Small ones will cook in 1-1.5 hours. Make sure the water doesn’t boil away and top up if needed.
Leave the cooked beef in the broth for 20-30 minutes before removing it.
How to cook beef in a slow cooker
1. Pour water over the beef, set the “Cooking” mode and wait for it to boil.
2. After boiling, remove the foam, add salt with water and close the multicooker with a lid.
3. Cook the beef for 1 hour, check for readiness and, if the meat is not ready, cook for another half hour.
How to steam beef
1. Cut the beef into 1 centimeter portions and sprinkle with salt.
2. Put the beef in 1 row in the steam container of a steamer or multicooker.
3. Switch on the steamer or multicooker (for a multicooker use the “Steam cooking” mode), cook for 1 hour.
4. Turn the meat over, season with salt and cook for another half hour.
How to cook beef in a pressure cooker
1. Place the beef in a pressure cooker pot and cover with water.
2. Put the beef pressure cooker on the fire, wait until it boils.
3. Skim the broth and season with salt.
4. Place the lid on the pressure cooker and cook for 50 minutes.
How to cook beef in a double boiler
Cut the meat into small pieces and put in a double boiler. Season with a little salt and pepper and cook for about an hour. Before removing the beef, make sure it is cooked. To do this, use a knife or fork.
How to cook beef with potatoes
second course
- Beef – 400 grams
- Potatoes – half a kilo
- Carrots – 2 large
- Onion – 1 small head
- Turnip – 1 small
- Horseradish – half a root
- Sour cream – 2 tablespoons
- Flour – 1 rounded teaspoon
- Vinegar – 1 tablespoon
- Celery – 2 stalks
- Parsnip – 1 root (can be substituted with parsley root)
- Bay leaf – 1 leaf
- Butter – half a 100 gram pack
- Black pepper – 5 peas
- Salt – 1 teaspoon
How to cook beef with potatoes
1. Defrost beef, if frozen, at room temperature or using the microwave for 4 hours.
2. Wash the beef and place in a 4 liter saucepan.
3. Pour hot water (not boiling water) over the meat so that it covers the meat by 2-3 centimeters.
4. Bring water to a boil over high heat, remove foam with a slotted spoon and reduce heat.
5. Cook the meat over low heat for 2 hours.
6. While the meat is cooking, cook the potatoes: peel, wash and put in a saucepan.
7. Pour cold water over potatoes and put on fire; after boiling water, cook the potatoes for 20-25 minutes, depending on the size.
8. Peel and coarsely chop celery (parsley) root, turnips, onions and carrots; put the roots and vegetables in a saucepan with the beef.
9. Add 1 bay leaf, salt and add a couple of black peppercorns. Cook the meat for another half hour.
10. Check meat for readiness – cooked beef can be easily pierced with a fork or knife.
11. Remove roots and vegetables from the broth, strain 1 glass of broth.
12. Return the meat to the saucepan, pour over the rest of the broth and cover to keep warm.
13. Prepare horseradish sauce. Melt 15 grams of butter in a saucepan or skillet over low heat.
14. Sprinkle the butter with flour and fry with constant stirring for 2-3 minutes.
15. Add 1 glass of broth to the flour, mix, pour in 2 tablespoons of sour cream and mix again.
16. Stirring constantly, simmer the sauce over low heat for 5-10 minutes until thickened.
17. In a separate saucepan, melt 25 grams of butter, put 2 tablespoons of grated horseradish in it and fry them over low heat.
18. Dilute horseradish with 2 tablespoons of broth, add 1 tablespoon of vinegar, put bay leaf and pepper.
19. Keep the mixture of horseradish and spices on fire for another 10 minutes, so that excess moisture has time to evaporate.
20. Transfer the prepared mixture to the sauce. Bring the sauce to a boil, season with salt, stir and remove from heat.
21. Add the remaining butter to the prepared horseradish sauce and mix.
22. Heat the beef in the broth and put it in the center of the dish, put the potatoes around, pour the sauce over the boiled beef with potatoes.
How to cook spicy beef
for a snack
Products
- Beef – 1 kilogram
- Carrots – 1 piece
- Onion – 1 head
- Celery or parsley – 1 root
- Garlic – 4 prongs
- Adjika – 3 tablespoons
- Greens (cilantro, basil) – 1 bunch
- Black pepper – 5 peas
- Salt – 1 tablespoon
How to make a spicy beef snack
1. Defrost a piece of beef, if it has been frozen, wash it from blood clots under running water and put it in a saucepan.
2. Pour a piece of beef with water and put on high heat.
3. Peel and chop celery or parsley root (together), onions and carrots into large pieces. Place the roots and vegetables in a saucepan with the meat.
4. Bring the water to a boil, remove the foam with a slotted spoon or a tablespoon, and cook for 2 hours over low heat.
5. Pour 5 black peppercorns into the broth, add 1 tablespoon of salt.
6. Cook the beef for 1,5 hours.
7. Check the meat for readiness – the piece of beef should be easily pierced with a fork or knife.
8. Turn off the burner, leave the beef in the broth.
9. Peel 4 garlic cloves and chop finely.
10. Wash and dry cilantro and basil, finely chop.
11. Stir in cilantro, basil and garlic with a pinch of salt.
12. When the beef has cooled down to the temperature of patience of the hand, put the beef on a board and make several longitudinal cuts in the meat.
13. Stuff the beef with a mixture of herbs and garlic. Tie a piece in several places with a tourniquet.
14. Liberally coat the meat with adjika, wrap the boiled beef with herbs in a film and put in the refrigerator for 1 hour.
How to cook beef with sauce
Products
- Beef – 1 kilogram
- Beef bones – 1 kilogram
- Lemon – 1 piece
- Large champignons – 3 pieces
- Tomato – 1 piece
- Onions – 1 head
- Garlic – 4 prongs
- Celery (stems) – 3 stems
- Carrots – 1 piece
- Peppercorns – 5 pieces
- Lavrushka – 1 leaf
- Fresh coriander – 50 grams
- Parsley – a few twigs
- Brandy (can be replaced with cognac) – 50 milliliters
- Salt – 1 tablespoon
- Vegetable oil – 1 tablespoon
How to cook beef in sauce
1. Chop the beef bones into pieces 10 centimeters long.
2. Heat a frying pan, add 1 tablespoon of oil, put the bones and fry them for 10 minutes over medium heat, turning regularly.
3. Place the bones from the skillet on a plate.
4. Peel and finely chop the onions, chop the celery across in 2 centimeters increments, peel the carrots and chop into 1 centimeter thick slices.
5. Preheat the oven to 200 degrees.
6. Place the bones and vegetables on a baking sheet covered with foil; Put the baking sheet in the oven for 30 minutes. 7. Place the baked bones and vegetables in a large thick-walled saucepan or cauldron.
8. Put the whole piece of meat in a saucepan and pour in water so that it covers the food with a 2 centimeters margin.
9. Put the saucepan on the included burner, bring to a boil over high heat, for 5 minutes remove the foam with a slotted spoon or a tablespoon.
10. Cook beef for 1 hour over low heat.
11. Wash and peel tomatoes, mushrooms, add to beef.
12. Add spices: lavrushka, pepper, parsley; pour in brandy or cognac.
13. Cook the beef for another 2 hours, season with salt and cook for another 10 minutes.
14. Put the boiled meat out of the pan and chop, holding it so as not to burn itself, the meat with a fork.
15. Pour 1 glass of broth through a sieve into a bowl, squeeze the juice of 1 lemon, cilantro and garlic to it, mix and pour into a saucepan.
16. Serve the meat in a bowl and separate the sauce in a saucepan.
Facts about beef
– When cooking, the first 10-15 minutes in a saucepan forms white foamto be removed from the pan (the cleaner the broth, the better).
– Finished boiled beef is soft, not “rubbery”, easily pierced with a knife.
– The cooking time of beef largely depends on the freshness and “youthfulness” of the meat: for example, young meat is cooked for 30-40 minutes, and old (or formerly frozen) meat – from an hour to an hour and a half.
– If you marinate beef overnight in mustard (per pound of beef 3 tablespoons of mustard), beef will cook faster – exactly 1 hour – and it will be softer.
– Calorie value boiled beef – 250 kcal / 100 grams.
– Boiled beef more useful fried, since more nutrients are stored in boiled beef.
How to defrost beef
To defrost beef, you can:
1. Dip the meat in a bag into warm (not hot, otherwise the meat may deteriorate) water.
2. Defrost in the microwave if there is a very quiet cooking mode or, in fact, a defrosting mode.
3. Defrost by transferring the meat from the freezer to the refrigerator. The defrosting speed of 1 kilogram of beef is about a day.
4. Defrost at room temperature – a pound of beef will defrost in about 3-4 hours.
How to roast beef
Cut the beef into thin slices, beat slightly. Fry the beef in olive oil for 5-7 minutes on both sides.
Alternatively, fry the beef in batter. The batter is prepared as easy as shelling pears: drain the protein from two raw eggs, mix with 2 tablespoons of flour until the consistency of the sauce is obtained, add salt and roll the pieces of beef in the batter. Fry beef for 5-7 minutes on both sides over medium heat.
Serve the cooked roast beef on lettuce with fresh tomatoes, cucumbers, olives, and soy sauce.
How to cook beef deliciously
Products
- Beef – half a kilo
- Potatoes – half a kilo
- Onions – 1 large head
- Tomato sauce – 1 small jar (70-100 grams)
- Water – 1,5 liters
- Bay leaf – 2 leaves
- Vegetable oil (preferably olive oil) – 2 tablespoons
- Butter – 30 grams
- Salt and pepper to taste
How to cook delicious beef
1. Defrost beef if it has been frozen.
2. Cut the beef into 1,5 cm cubes.
3. Peel the onions and chop finely; Peel the potatoes and cut into 2 centimeters cubes.
4. Preheat a saucepan, pour vegetable oil into it and put a piece of butter.
5. When the butter has melted at the bottom of the saucepan (stirring constantly), add the chopped onion.
6. Fry the onions for 5 minutes over medium heat without a lid.
7. Put the meat and fry it, stirring constantly, for 7 minutes over medium heat.
8. Add potatoes, tomato paste, salt, pepper to the meat, mix and put the bay leaf.
9. Pour water over the beef with potatoes, close the lid and cook for 40 minutes over low heat.
How to cook beef in milk
second course
Products
- Beef – 400 grams
- Milk – 500 milliliters
- Onion – 1 head
- Oatmeal flour (can be replaced with wheat) – 40 grams (2 tablespoons)
- Vegetable oil (preferably olive) – 2 tablespoons
- Ground black pepper – 1 pinch
- Coarse salt – 1-2 teaspoons
How to cook beef in milk
1. Set the oven to heat up to 200 degrees, it will heat up for 10-15 minutes.
2. Defrost a piece of beef, wash, wipe with a napkin so that the meat does not splash when cutting, and cut into thin strips.
3. Peel and chop the onion head.
4. On a baking sheet lined with foil or baking paper, place the beef strips and chopped onions; Drizzle with 2 tablespoons of olive oil.
5. Place the baking sheet with the chopped beef in the preheated oven for 15 minutes until browning.
6. Pour 500 ml of cold milk into a small saucepan, add pepper and salt.
7. Put milk with spices on fire, heat for 5-7 minutes over medium heat, not boiling.
8. Stir constantly, add oatmeal to the milk, reduce heat and simmer the sauce for 2 minutes.
9. Transfer the baked beef to a saucepan with milk-flour sauce.
10. Bring the milk mixture with beef to a boil and let it simmer over high heat for 2 minutes.
11. Remove the finished dish from the stove and let it brew under a closed lid for 10 minutes.
How to make beef pudding
Products
- Beef – 300 grams
- Egg – 2 pieces
- Wheat bread (stale or dry) – 50-60 grams
- Meat broth – 250 milliliters
- Milk – 250 milliliters
- Wheat flour – 30 grams (1 heaped tablespoon)
- Butter – 100 grams
- Dill – a few twigs
- Parsley – a few twigs
- Black pepper – 1 pinch
- Salt – to taste
How to make beef pudding
1. Defrost a piece of beef, wash and put in a saucepan. Pour water over the meat so that it is completely covered.
2. Bring broth to a boil, remove foam, reduce heat and cook meat for 1,5 hours.
3. Check the meat for readiness by piercing it with a fork or knife – the cooked meat will be soft.
4. Strain the broth (you will need it for minced meat), and leave the meat in a saucepan to cool.
5. Soak a piece of stale bread in broth, let it soak for 3 minutes, and squeeze.
6. Pass the cooled piece of beef through a meat grinder along with bread.
7. Wash dill and parsley greens, dry and chop finely, pour into minced meat and mix.
8. Melt 30 grams of butter in a saucepan, add flour and fry it. Pour in warm milk, stir thoroughly so that no lumps remain and cook the resulting mixture for 5 minutes over medium heat.
9. Stir the milk sauce with the minced meat, add a pinch of pepper and salt.
10. Heat the resulting meat and milk mixture over the fire, and whisk thoroughly into it, beat in two eggs.
11. Grease a pudding mold (you can take a regular saucepan) with butter and put the minced meat in it.
12. For steam cooking, prepare a special two-level saucepan. Replace the top pan with through holes with a colander that can be used as a mold holder. Also, for cooking, you can take two pots of different diameters, so that one container fits completely into the second.
13. Pour hot water into a large saucepan so that it reaches the bottom of the container with through holes (special or colander). In the case of using two pots, pour enough water so that the smaller container is not more than two-thirds submerged in the water.
14. Put a pot of water on fire and bring to a boil. Cover the container with minced meat, put in a water bath and reduce the heat.
15. Cook in a water bath for half an hour, constantly trying to check the readiness of the product.