2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Beef becomes tasty and tender if some rules are followed in its preparation. To make the stewed beef tastier, before cooking, dip it in flour and fry it until golden.
Transfer the fried meat together with the rest of the frying fat to a saucepan, pour a little broth or warm water over it and simmer over low heat.
During the stew, the meat is turned several times or the pot is shaken so as not to burn the meat. Add warm water if necessary.
When the meat is ready, strain the sauce from the stew and pour it over the meat when serving.
Meat for stewing can be with tendons, not necessarily a fillet. Stewing softens the muscle tissue and the meat becomes tender.
When the meat softens, it should be removed from the stove, because too long stewing leads to overcooking of the meat and its taste changes.
Stew the beef without cutting it into pieces. It is best to stew a piece weighing about two kilograms.
Roast beef becomes very tasty only if high-quality meat is used, preferably bonfile. The meat should not be greasy. It is good to marinate in a mixture of vinegar, honey and spices before baking.
Baking a piece of beef weighing about two kilograms requires about two hours of baking in the oven. To make the meat tender, beat it with a wooden mallet, salt it, sprinkle it with a little flour, fry it until golden on all sides.
Transfer to a tray of the required size, pour in the frying fat and roast, constantly pouring the roasting fat over the meat. If necessary, add water.
The meat is ready when you pierce it with a fork or knife and clear juice flows out of it.
Beef bones are used for broths, breast and shoulder for stews, and shank for soup. Pieces of the hind legs are suitable for baking.
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