How much to cook beef fillet. We cook the beef so that it is soft - cooking over low heat. Cooking with household appliances

Beef is a familiar type of meat on the table of many families. Numerous first and second courses are prepared from it. However, not everyone knows how much beef needs to be cooked to get soft and juicy meat. Most often, meat is cooked by boiling in ordinary dishes, but it would seem that in this simple matter you need to have an idea how much to cook beef.

It is very difficult to visually determine the readiness of meat, so it is better to know in advance how long to cook beef and follow simple rules:

Water for cooking is taken at the rate of 1500 ml of water per kilogram of product;
Before lowering the meat into the broth, you need to add the necessary vegetables - onions, carrots;
The foam from the surface must be periodically removed so that the broth does not become cloudy;
Beef meat slices will cook in an average of 40 minutes;
More mature meat needs to be cooked for about 3 hours until fully cooked;
Beef is cooked in a large piece for about 1.5-2 hours, so that the meat is soft, it is better to salt it at the very end, so it will not lose its juices and cook faster.

Modern household appliances make life much easier for housewives. For example, multicookers even have special modes for beef, on average they will take from 40 minutes or more. To determine how much to cook beef in pieces, just read the recommendations from the manufacturer in the instructions and enjoy chic meat dishes.

Boil beef bones for 2 to 8 hours

How long to cook beef bones?

Beef bones can be used to make excellent broths and soups.

To prepare the broth, take the bones of beef, if they are large, chop them if possible, rinse well, pour cold water over an hour before cooking. For 1 kg of bones, you need to take 1.5 - 2 liters of water. Boil in the same water. Put on fire, after boiling, remove the foam, add salt to taste, bay leaf, black peppercorns, your favorite spices. Boil for at least two hours, if time permits, cook for three hours. An hour before the end of cooking, add a whole onion, garlic and carrots to make them easier to remove later. If it becomes necessary to add water, do not use cold water, add boiling water or well-hot water.

If you do not like to remove the foam, boil for 2-3 minutes after boiling, drain the water, rinse the bones, rinse the pan, fill it with water again, and then follow the above scheme.

Such a broth is suitable for soup, and if you want to take away all their useful mineral salts from the bones, you need to cook for 8 hours. Yes, it's long enough, but the result is worth the wait.

After cooking, strain the broth and use for further cooking. You can cool and put in the refrigerator, it should be there for no more than 2-3 days. You can store the broth in the freezer in a special container, and when the need arises, get it and use it.

Bone broth, of course, is not meat broth, but in terms of its taste and useful qualities, it is not much inferior.

This broth is also suitable for soup, but it can also be used as the basis for delicious and healthy sauces: mushroom, vegetable, sour cream, tomato, spicy, sweet and sour, and many others.

Various soups are prepared on the basis of such broths. Probably the most common option is pea. Maybe vegetable or soup puree, borscht and hodgepodge will also be very tasty on this basis.

The main properties of beef bones

Caloric content of beef bones is 45.7 kcal, protein content - 5.11 grams, carbohydrates - 0.13 grams, fat - 2.75 grams.

Also, products with a high content of gelatin are recommended for arthritis, memory problems, osteochondrosis, and poor blood absorption.

Beef, unlike pork, is in great demand in many countries, since it is less fat, it is used to prepare many meat dishes, but at the same time it is more difficult and longer to cook, in particular, to cook, so in this article we will understand how to how long to cook beef in a saucepan or slow cooker so that the meat turns out juicy, soft and more tasty.

How long to cook beef for?

The cooking time of beef is quite long, since cow meat is tough and in order to become soft, it must be cooked for a long time (for soup or borscht, or as a ready-made product for consumption). The speed of cooking beef depends on which part of the carcass the meat is taken from, as well as on the size of the piece itself (a whole piece is cooked or cut into small pieces). Let's take a closer look at how much to cook beef meat until cooked. different ways:

How much to cook beef so that it becomes soft and juicy in a pan? A whole piece of beef must be boiled in a saucepan for 1-2.5 hours after boiling water (cooking time depends on the size of the piece).
How long to cook beef in small pieces? Beef cut into small pieces can be cooked in a saucepan for 1 hour after boiling water.
How long to cook beef for soup on the bone / without the bone? To get a tasty and rich broth for soup or borsch, beef meat must be cooked for an average of 1.5-2 hours after boiling water in a saucepan.
How long to cook beef in a slow cooker? In a slow cooker in the "Stew" mode, a piece of beef can be cooked until cooked in 1.5-2.5 hours.

Having learned how much time it takes to cook beef, we will further consider the cooking process itself, as well as various tricks and secrets of cooking beef meat so that it turns out juicy, soft and tasty.

How to cook beef in a pan so that it is soft and juicy?

The most common way to boil beef deliciously is to cook it in a saucepan, while in order for the meat to turn out soft and juicy, and the broth to be light and rich, you need to know certain secrets of its cooking. Let's take a closer look at how to properly cook beef in a saucepan on the stove:

If the meat was frozen in the freezer, then the day before cooking it must be thawed by moving it from the freezer to the common compartment of the refrigerator, while it is advisable to leave it in a plastic bag so that it does not dry out.
Next, you need to thoroughly rinse the piece of meat in cold running water, then cut out the veins, film and bones (if any) from it and divide it into several parts if the piece of beef is large.
We choose a pot that is suitable in size, pour cold water into it in a proportion of 1.5 liters of water per 1 kg of meat and bring to a boil over high heat.
We add spices (bay leaves, black and allspice peas) to boiling water, salt to taste and, if desired, add a whole peeled onion and carrots so that the broth is more fragrant in the end, and put the prepared piece of beef.
Further, it is important to monitor and remove the resulting foam with a slotted spoon or a tablespoon in time (before the water boils again in the pan), because if it is not removed, the broth will not be transparent and more cloudy.
After boiling the water in the pan again, reduce the heat so that the water does not boil much and cook the beef meat for 2-2.5 hours (if the piece of meat is large) or 1-1.5 hours if the meat is cut into small pieces. Cover the pot while cooking.
As you cook, we monitor the water level in the pan (with long cooking, the water may boil away, so you will have to add hot boiled water as needed).
At the end of cooking, we check the meat for readiness by piercing it with a knife (if the meat is cooked, it will be soft and the knife will easily cut through it, and there will also be no blood on the cut).
Ready-cooked beef meat is recommended not to take out their pans for 15-20 minutes after cooking (after the pan is set aside from the stove), so that the meat is infused and more tasty, soft and juicy.

Note: After cooking, the meat will be juicier if you cook it in a whole large piece, and not cut into small pieces.

How to cook beef in a slow cooker?

It is convenient to cook a small piece (pieces) of beef in a slow cooker so that it evenly has time to boil and become soft and tasty. The sequence of cooking beef in a slow cooker is as follows:

We prepare the meat for cooking (defrost it in advance, if it was frozen, rinse, remove the veins and film, and also cut into small pieces).
We put the prepared meat in the bowl of the multicooker, fill it with water so that it completely covers the meat and turn on the multicooker to the “Extinguishing” mode, set the timer for at least 60-90 minutes.
After the water boils in the slow cooker, open it and remove the resulting foam, then add salt to taste (on average, a teaspoon), and spices (bay leaf, peppercorns).
After sound signal at the end of cooking, we check the beef for readiness by piercing one of the largest pieces with a knife and if it is ready, we take it out of the slow cooker, if not, set it to cook for another 20-30 minutes.

Answers to popular questions on the topic, how to cook beef?

What is the best part of beef to cook? More tender after cooking will be meat from the back, shoulder blades, neck of the cow.
Do I need to drain the first broth when boiling beef? The first broth when cooking beef is drained if they want to get a more dietary broth + it is believed that if it is drained, harmful substances that could be contained in the purchased piece of beef leave.
How much does beef boil when cooked? Beef is on average boiled down by 40% after cooking.
Why dark broth when boiling beef? When boiling beef, a dark and cloudy broth is obtained if at the very beginning you do not remove all the resulting foam from the surface of the water, which eventually settles and makes the broth darker.
When to salt beef meat when cooking? When cooking beef, it is better to salt the water in the pan at the beginning of cooking (after the meat was placed in water, the water boiled and you removed all the resulting foam), this is especially true if a large piece of beef is cooked (the meat will have time to salt during cooking and will not fresh taste).
Why is beef red after cooking? In this case, if the meat is red inside, then it has not yet been cooked, and if it remains completely red after a long time of cooking, then something is wrong with the meat and it is better not to eat it.

We also read an article on the topic: how to fry a beef steak in a pan at home?

In conclusion to the article, it can be noted that knowing how to cook beef correctly and how much to make it soft and juicy, you can cook delicious dietary meat for any side dish or rich and fragrant soup broth. Your reviews and helpful tips, how much time and how tasty it is to boil beef in a piece or parts (for soup, broth, as a ready-made dish or for salad), leave in the comments to the article and share it in in social networks if it was helpful to you.

Composition, benefits and harms

Beef takes pride of place in the list of must-eat foods. It should be on the table at least several times a week. The biological and nutritional value of meat became known many millennia ago. It was appreciated by the ancient Romans, Greeks, inhabitants of the British Isles, our ancestors, and other peoples. Not everyone could afford to put this delicacy on the table. It was the prerogative of the upper strata of the population.

What nutrients is the product rich in?

Beef has been studied quite thoroughly by scientists. It was the studies that made it possible to identify what nutrients and elements this type of meat contains:

B vitamins;
iron;
proteins;
calcium;
magnesium;
vitamin PP;
potassium;
zinc;
phosphorus;
sodium;
fats;
vitamin E.

Present in the composition of beef and other important micro and macro elements.

Why you need to include in the diet

Nutritionists consider beef the best source of animal protein. It contains the entire set of amino acids necessary for the normal functioning of the human body. Who and when is beef useful:

people with low hemoglobin;
involved in sports and working physically;
people with a weakened body;
those who have digestive problems.

Beef is a product that helps the body remove "bad" cholesterol. Also, its use has a beneficial effect on memory, nervous system, helps to strengthen the walls of blood vessels, muscles and bone tissues. Soups and broths prepared with cattle meat promote wound healing and improve blood clotting.

What does abuse lead to?

Beef can harm the body. It has a very interesting property: excessive consumption can reduce immunity, increase cholesterol. Harm to the body can be caused not only by a large amount in the diet, but also by poor-quality meat, as well as its improper storage and preparation. Two situations where beef is more harmful than beneficial.

Incorrectly cooked meat. This is primarily a product fried in oil. This method of cooking saturates beef with carcinogens, which makes it dangerous for the health of people suffering from digestive and heart problems.
The meat of animals grown artificially. It is laid down by nature that cattle should eat a lot of grass, walk through fields and pastures. And if the animals do not see green meadows, they feed exclusively on compound feed, then you can almost forget about the benefits of such meat.

How to choose meat: requirements for appearance and smell

It is better to buy fresh beef, so it is easier to choose and examine the meat. And it is also advisable to bring it home immediately after purchase and cook it. You don't have to wait for it to defrost. However, do not be afraid of frozen meat. If the technology was observed during freezing, such meat is in no way inferior to fresh meat in its properties. Here are five metrics to look out for.

Color. Fresh quality beef has a red color. If the proposed piece is brownish, this indicates the venerable age of the animal. Old meat will be coarser, it will take more time to cook it, you can forget about the juiciness of the dish. If the flesh has a non-uniform color, interspersed with dark shades (for example, greenish), you should not buy such meat.
Smell. Not all sellers allow you to smell the meat, especially in supermarkets. But if you are lucky enough to get approved, feel free to use this opportunity. High-quality beef has no foreign flavors, it smells only of raw meat. If you still feel the presence of some smell, it is better to refrain from buying.

Fat. Beef is dietary meat, but fat is still present in it. It should be dense, have a pale white color. In the meat of young individuals, fat may crumble - this is normal. If we are talking about marbled beef, which is valued the most, it contains a lot of fatty layers. The piece seems to be riddled with them. Such meat is ideal, it is easy to cook, it turns out to be unusually tasty.
Elasticity. If possible, test the meat for elasticity. This is done like this: you need to press your finger on the pulp and see what happens to it. With fresh meat, the surface will smooth out almost immediately. If the pressure mark does not go away for a long time, the meat is no longer very fresh.
Surface. It is quite acceptable to have signs of weathering on the surface of the piece. But only small ones. If the surface has a crust and spots, then the carcass was butchered not a few hours ago, but much earlier. The beef should be dry and elastic. If there is a choice between wet meat lying in the blood, and meat leeward, the latter should be preferred.

Proper freezing

If you buy frozen beef, only buy the one that is labeled. Be sure to check expiration and release dates. Frozen veal can be stored for eight months, beef - ten. Mandatory indication of the manufacturer. It is worth making a choice in favor of domestic meat, so there is more guarantee of freshness, absence of transportation violations.

The packaging should not be damaged, so inspect the piece from all sides. Pay attention to the color - it should be uniform, it is better to choose something that is lighter. Properly frozen beef should be free of ice or snow. If any are visible, most likely, the rules of storage or freezing are violated.

Division into varieties and categories

Beef has varieties and categories. The division occurs depending on the part of the carcass, the age of the animal and the fat content of the meat. For broth, it is not necessary to take the best quality meat, but for steaks and barbecue it is better to choose a softer piece. There are three varieties and three categories of beef.

Top grade. Sometimes it is called the first. May contain three to four percent connective tissue (or veins). This includes such parts of the carcass: chest, dorsal, loin. Another rump, rump, rump. It is almost pure meat without fat.
Second grade. This is four to five percent of the veins. This variety includes the scapular, shoulder parts, neck, flank.
Third grade. May contain from ten to 23% connective tissue. These are shins (front and back), cut.

Beef of the highest category has a lot of subcutaneous fat, well-developed muscle tissue. But meat obtained from young animals may not contain body fat at all. The meat of the second category includes that in which the muscles are poorly developed, there is a small amount of fat. There is another category - lean beef. However, such meat is used only for industrial processing.

There must be a purple mark on the meat. By its shape, you can determine the category. On the head of young cattle is stamped "M". Round indicates that the meat belongs to the highest category. A square-shaped mark indicates that you have beef of the second category.

How and how much to cook beef: tips for the hostess

It is important not only to know how to eat cattle meat, but also how to properly cook beef. Here are three secrets that will be useful to every hostess.

Choose the right pot. A pan with a thick bottom is suitable, enameled or cast iron will also work. The main thing is that the piece of meat fits freely into the dishes, leaving room for other ingredients.
Defrost the meat ahead of time. If you are going to boil frozen beef, be prepared for the meat to be tough. The piece must be thawed before being sent in a saucepan to the stove. Ideally, it should be thawed at room temperature.
Use the microwave. If you need to urgently cook soup from frozen meat, you can soak a piece in water or resort to using a microwave. Then the thawed pulp should be washed with cold running water.

For the broth

To make the broth tasty, you need to cook beef with a bone. In this case, the piece should be lowered into cold water. That is, rinse, put in a saucepan, pour cold water and send to the stove. Turn on the largest fire, and wait for it to boil. When the surface of the water starts to foam, skim it off. You can do this with the help of any utensils convenient for you - skimmers, spoons.

There is also such an opinion: it is not necessary to remove the foam from the pan. That is, you just leave it, and it dissolves during the cooking process. Foam is nothing more than a released protein, that is, it does not pose a danger. But here it's up to you.

If you prefer soups on the second broth, then after boiling you need to wait about five minutes. Then drain the broth, rinse the meat and pour water again. This cooking option is usually recommended by nutritionists.

It is advisable not to let the broth boil too much, a small boil is enough. You need to salt at the end of cooking so that the salt does not “pull out” all the juice from the meat. Beef for soup should be boiled until the meat is ready, then the broth should be strained and used further. If you cook the ribs, then one and a half hours of cooking will be enough for them.

For second courses

If the beef is cooked to be added to salads, snacks, the cooking method will be somewhat different from the preparation of the broth. Here is a sequence of four steps.

Pour water into a saucepan (approximately taken at the rate of one and a half liters of water per kilogram of beef), put on fire.
When the water is almost boiling, you need to add onions and carrots, if desired, parsley, celery.
Then you need to put a piece of meat, wait for the boil. As soon as foam begins to appear, remove it.
When the foam disappears from the surface, reduce the heat, leave to simmer at a slow boil.

How long you need to cook beef to make it soft depends on the age of the meat and the size of the piece. Young meat will be ready within 40 minutes after boiling, while old meat will have to be boiled for two and a half hours, or even more. You can find out about readiness by cutting a piece with a knife in the thickest place. If there is no red juice, the meat is ready.

In a slow cooker

A slow cooker is a real salvation for many housewives. In it, too, you can cook beef, both in small pieces and in a large piece. There are no special differences from cooking in a saucepan. If there is a film, streaks, excess fat, they are removed. Then the meat is washed, placed in a bowl, poured with boiling water so that the piece is completely covered with water. Set the appropriate program ("Cooking", "Soup" or another) and close the lid.

When the meat boils, you need to get rid of the foam, add roots, bay leaf or your favorite spices if desired. Salt at the end. Boil beef after boiling until tender - from 40 minutes to three hours, depending on the age of the cattle.

In a double boiler

Steamed beef is considered more juicy and healthy. This cooking option is ideal for feeding babies or for people who observe therapeutic diet. There are two ways to cook beef in a double boiler.

Cut into portions, put in a steamer thicket in one row, salt and turn on the equipment for one hour. After this time, turn over, cook for another half hour.
Salt the beef, grate with your favorite spices. Put a piece in a bag for cooking, place in a thicket, cook for an hour. Add time if necessary.

In a pressure cooker

A pressure cooker significantly speeds up the process of cooking beef. To cook beef in a pressure cooker, you need to wash it, put it in a bowl, pour water over it. Then put the pressure cooker on the fire and wait for it to boil. Remove the resulting foam, reduce the heat, cover and cook for 50 minutes.

If the pressure cooker is electric, you need to set the appropriate program and cook in the same way, 50-60 minutes. Such meat is perfect for a child, especially if you use a tender entrecote.

Beef is very healthy, so do not neglect its use. Feel free to include it in your diet, because now you know how many minutes to cook beef until tender. Properly cooked meat will appeal to all households, even the most fastidious.

How long does it take to cook beef for soup?

The older the animal, the tougher the meat and the longer it takes to cook. In a conventional saucepan, cooking can take up to 2-2.5 hours, but it cannot be less than 1 hour for young meat. Time begins to count from the moment the water boils.

In a slow cooker, you can also cook beef well, only such a large piece as in a saucepan will not fit in it. In the "stewing" mode, the beef is boiled for 2.5-3 hours. Only after that, you should choose soup modes, since the “stewing” meat turns out to be of better quality and tastier.

You can cook meat for soup by cutting into cubes, but it should be borne in mind that this method will lead to hardening of the meat. But the time will be spent a maximum of 50-60 minutes.

Step by step instructions for cooking beef soup

Beef is a capricious meat that requires attention. And the technology of its preparation is quite extensive:

First, the meat must be thawed if it is taken out of the freezer. Using the microwave is not recommended if you want tasty meat, not fibrous pieces of fiber.
The washed meat is cut, removing the film, tendons and bones, if any.
Then water is boiled, and it should not be much more than meat, so that the broth turns out to be rich and the meat is juicy in the soup.
A piece of meat is placed in boiling water and brought to a boil over medium heat under a pulled lid.
In parallel, you need to remove the resulting foam, if you do not want a cloudy and grayish broth in the future soup.
After boiling, add 1 tsp to the pan. salt and set the power of the burner to a minimum.
Cook the meat under a closed lid for at least 1 hour.
It happens that a piece rises above the surface of the water, in which case more liquid is added so that it completely covers the meat.
An hour later, if a piece is taken up to 0.5 kg, the meat is pierced with a knife. If it easily enters and exits, then the meat can be considered ready. For pieces of 1-2 kg, the cooking time is increased by 30-60 minutes.
Half an hour before the meat is removed, 3-4 bay leaves, 4-5 black peppercorns and a peeled onion are placed in the broth.
As soon as the meat is cooked, the fire is turned off, the protein product is allowed to brew for 15 minutes.
After that, the meat can be taken out and cut into portions, and meanwhile the broth can be turned into a wonderful soup.

If you want to “squeeze juices” to the last drop from a piece of meat, then before cooking it can be put in the water in which it will be cooked in the refrigerator for 30 minutes. Then the meat in a saucepan is brought to a boil and cooked according to the recipe. The broth in this case will turn out to be more saturated and fatty. If the first version of the soup can be considered dietary, then this one is unlikely. And the meat in it will turn out to be tougher and drier, so this method should be used only for soups that do not require meat. And the beef left after cooking can be crumbled into a salad - there its dryness will not be noticeable.

Little cooking secrets

If you want to get the perfect consistency of beef in a rich soup, then you need to meticulously approach the whole process - from choosing a product to serving:

do not take too large pieces of beef, the smaller they are, the younger the cow was. Young meat is more tender and easier to cook;
Before cooking, the meat can be marinated in mineral water for 2-4 hours, it will become somewhat softer. However, this is not necessary with young pieces;
cut the meat on a moistened wooden board - it will not give up its juice to the materials and will be tastier in the soup;
thaw the product in a closed vessel so that it does not dry out, but, on the contrary, absorbs the juice flowing from defrosting;
1-2 tbsp. l. vodka poured into boiling water will soften tough meat during the cooking process;
ideally, if there is a special culinary thermometer - beef likes to "take baths" at 90-94 degrees;
do not salt the water before laying the meat!

If you learn to take into account all these wisdoms, then soon you can optimize the process of cooking beef for soup by developing your own unique recipe.

Simple soup with beef and rice

Beef in the minds of people is often associated with cabbage soup, borscht and other multi-component, complex dishes. But you can make a simple and quick soup from it, which has no less rich taste, benefits and nutritional value:

for 400 g of beef pulp, prepare 2.5 liters of clean water;
spices will require 2 parsley, salt, black pepper and 5 peas of allspice;
diversifies the taste of a bunch of dill, onions and carrots - 1 each;
sunflower oil is needed for frying;
instead of potatoes - 60 g of white round rice.

The recipe is prepared as follows: first boil the meat, adding spices half an hour before cooking. Be sure to remove the foam. While the meat is being cooked, cut the onion finely, and the carrot into 4 parts lengthwise and into pieces. Fry vegetables in oil.

Remove the meat from the broth and boil rice in it for 5-7 minutes. While everything is fried, chop the dill and put it to the onions and carrots, spread the mixture to the broth. Boil after boiling for 1-2 minutes. The meat is cut into cubes and sent to the finished soup.

Tender, soft beef will definitely turn out if you follow the technology and tips for boiling it for soup. And as soon as you master the correct cooking, then such masterpieces as real borscht or pickle will easily succumb to your culinary creativity!

Beef has a unique composition, so this meat is welcomed by nutritionists and doctors of other profiles. You need to be able to choose correctly, prepare for heat treatment and cook beef directly so that it retains its juiciness, turns out to be tender and tasty. We propose in our article to discuss the intricacies of its preparation and find out how much to cook beef until tender.

How long to cook beef slices until tender?

True connoisseurs of meat treats cannot imagine their life without beef. The meat of this variety is an excellent basis for hearty soups, a full-fledged second treat. In boiled form, such a product is used for the preparation of salads and snack dishes. Cooking time for beef varies from half an hour to three hours. It all depends on the age of the animal and the size of the piece.

How much to cook beef for borscht? The main goal is a fragrant, rich and tasty broth. In this case, it is better to cook the beef pulp longer, but not less than 40 minutes. Be sure to remove the foam with a slotted spoon. By and large, foam is protein. You can not remove it, but in this case the broth will not be transparent, although when ready, it is enough to strain the broth through a sieve or gauze cut.

On a note! If you are preparing a dietary dish, then after boiling, detect exactly five minutes and drain the water. But in the second water, the broth and beef are already brought to readiness.

For the preparation of first courses, professional chefs advise choosing beef tenderloin with a bone. How long to cook beef on the bone? At least one hour. If the meat of an old animal is used, then the heat treatment process can increase up to 2-2.5 hours.

Boneless veal cooks quickly. Cut it into small cubes and boil. The process will take approximately 30-40 minutes.

On a note! Poke a piece of beef tenderloin at its thickest point with a toothpick or the tip of a knife. If there is no bleeding, then the meat is ready to eat.

In many ways, the taste of boiled beef depends on the quality and freshness of the raw product. When choosing, pay attention to the color of the meat piece. It should be saturated red, without any inclusions, a greenish tint. Feel free to sniff the beef. The smell should be meaty, pleasant, but not sharp.

They also check the freshness of the meat by pressing. The dent heals quickly. But old meat is not so elastic.

How long to cook beef until boneless? Not only on the stove is cooked meat of this variety. You can use a slow cooker, pressure cooker or steamer. In such kitchen appliances, veal will reach readiness in about one hour. When cooking meat in a slow cooker, select the program modes “Stew”, “Soups”, “Steaming”. Steamed beef pulp is considered a dietary product. It preserves the whole complex of vitamins, minerals, micro and macro elements.

And to make the beef also juicy, add salt at the very end. Otherwise, such a seasoning will draw out all the meat juice, and as a result, the treat will be dry and tough.

Advice! Boiled beef will turn out more fragrant if, during cooking, add peeled carrot root, celery stalks, onion, allspice peas, laurel leaves to the broth during cooking. But before steam processing, meat tenderloin can be marinated.

Delicious and beautiful!

As already mentioned, cooks often use boiled beef tenderloin as one of the ingredients in salads and snack treats. Delicious meat can be combined with various ingredients. We offer you a simple salad recipe that will adequately decorate festive table. The process of its preparation will take no more than a third of an hour, excluding the time of cooking beef tenderloin.

Advice! To prepare such a treat, it is better to choose the most delicate entrecote or kidney part without excess fat layers.

Ingredients:

fresh-frozen beef tenderloin - 600 g;
fresh tomato - two pieces;
green feather onion - one bunch;
Bulgarian sweet pepper - 1-2 pieces;
carrots in Korean - 100-150 g;
Russian cheese - 100 g;
mayonnaise - 150 ml.

Cooking:

If necessary, defrost the beef tenderloin by natural thawing.
Thoroughly wash the meat piece, cut into cubes.
In salted water, adding a couple of bay leaves and a few peas of allspice, boil the beef tenderloin until tender. Then we cool the meat.
Cut the boiled beef into strips or sort it into fibers with your hands.
We rub Russian cheese on a finely perforated grater. Other hard or semi-hard grades may be used.
Rinse fresh tomatoes and pat dry with paper towels. Cut the tomato pulp into cubes. Don't forget to remove the stem.
Rinse the green onions thoroughly and dry them.
Chop onion feathers. You can use other greens at your discretion.
To make the salad colorful, use sweet pepper different colors e.g. red, yellow, green.
We remove the seed box, the stalk and wash. After drying, cut the pepper into strips.
Squeeze the Korean carrots lightly with your hands to remove excess marinade.
We shift all the prepared components into a salad bowl or bowl. Add mayonnaise and mix vigorously.
Before eating, such a salad needs to be infused so that the meat is saturated with vegetable juice and mayonnaise sauce.

Boiled beef is a full-fledged second course or an ingredient for snacks and salads. And you can also cook beef in a whole piece, rubbing it with spices. You will get the so-called boiled pork, which will be an alternative to sausages.

In cooking, beef is considered a rather difficult meat to process, the handling of which requires skill. Indeed, the muscle fibers that make up this meat are rich in fibrin and, in addition, are tightly connected to each other, which determines such a property of beef as stiffness. During heat treatment, the fibers and the bonds between them are partially destroyed, but it should be remembered that the wrong approach can ruin the dish. If stewing, or, say, is not difficult even for a novice housewife, then the question of how to cook beef properly deserves a separate discussion.

So, in order to decide how long to cook beef, it is advisable to figure out which animal this particular piece was cut from. The easiest way is to ask the butcher who butchered the carcass, since only a specialist with extensive experience can reliably determine its variety by one type of meat. There is one simple rule - the greater the load on the muscle, the tougher the meat, the longer the heat treatment it requires. As for bulls, and beef is obtained mainly from young or one and a half year old bulls, their most mobile muscles are located on the chest, in the tail area and lower legs. The meat cut from these parts, although it takes a long time to cook, has a more pronounced, pleasant taste. Approximately, 500 grams of such meat requires about two hours of cooking. Those pieces of beef that are cut from the muscles of the back, and especially the lower back and sacrum, as well as the muscles of the shoulder blade, are more tender, but worse, somewhat insipid. It is preferable to use such beef for stewing or baking, but if you decide to cook this meat, keep in mind that a 500g piece will be ready in an hour and a half. However, the given data is very indicative, because speaking about how much to cook beef, it is necessary to clarify the method of cooking, the freshness of the meat, the method of its pre-treatment, and the ratio of the amount of water and meat.

In order to decide how much to cook beef, it would be nice to have an idea about the maturity of the meat. Few people know that fresh meat is not as appreciated by experienced chefs as ripened meat. The maturation process usually takes place in special conditions, which are created at the enterprise, so the meat reaches its best quality and only after that it goes on sale. If you buy fresh meat, it is highly advisable to let the beef ripen, because as a result, the taste of the meat becomes better, and the cooking process is reduced by 5-10 minutes. Suitable conditions are provided in a conventional refrigerator, where the temperature is 0-4C - place a piece of meat on a wire rack so that air circulates around it and cover with a saucepan. Leave the design for a few days, ideally for a week or two. A very important point is the humidity of the air is about 90%, so that the meat does not get moldy, but also does not dry out. In the process of such preparation, active meat enzymes begin to destroy muscle fibers, juice is released, which enhances the taste of beef, the meat becomes much more tender.

The key to deciding how much to cook beef is how the meat is cooked. If you want to cook broth or soup, then they begin to cook beef in cold water- so the meat gives its juices and nutrients to the water. If you set a goal while maintaining a maximum of it palatability, then the meat should be immersed in already boiling, salted water and cooked for a shorter amount of time (about 1.5 hours) without lowering the temperature of the water.

It should be noted that, even knowing how much to cook beef, you need to check the degree of readiness of meat with a knife, starting 1.5-2 hours after boiling water. If the knife slides easily, the meat is ready and you can start eating.