Beef dishes - hearty, aromatic. From it you can make soups, entrecote, chopped meatballs. There are a lot of recipes, it’s easy to choose the right one if you have a piece of fresh soft meat. Make it so easy at home.
Pick your recipe
You will need
-
- kefir;
- greens;
- carrot;
- fat;
- sleeve;
- mineral water;
- mustard;
- salt for loosening meat;
- lemon;
- dry red wine;
- vegetable oil;
- pan;
- kitchen hammer;
- meat cutting board.
Instruction manual
1
Get a piece of meat, better chilled. The softest is the part of the beef that is near the bone. If you cut it off, stuff it with carrots and bacon, bake it in the sleeve in the oven, you get a tasty, hearty dish.
2
Buy lemons. They must be taken with the expectation of - 2 pieces per 1 kilogram of beef. Put the meat in an enamel bowl, grate with salt and squeeze the juice from citrus fruits. Put the container in the refrigerator overnight and then cook it with a recipe. The beef is very soft.
3
Take 200 grams of mustard, grease most of the beef (2-3 kg) with it, you can pre-cut the meat into pieces and spice already portioned pieces. Leave the marinade for 8-10 hours in a cool, dry place, then do the cooking.
4
Mix dry red wine and water in equal proportions, pour meat and refrigerate for 5-7 hours, then transfer to a room with an air temperature of 18-20 degrees for a couple of hours and cook as usual. Beef after soaking in this solution is tasty and soft.
5
Get special salt for loosening meat. It is sold in stores. It should be used very sparingly, literally a piece of beef weighing 200 grams will need spice on the tip of the knife. The tenderloin becomes instant soft, such processing can be carried out before preparing steaks, for example.
6
Soak the whole meat in kefir for 12 hours. Marinate beef in mineral water in the same way. You can chop finely greens: parsley, dill, onions. Coat the tenderloin or meat on the bone and leave it in a cool, dry place overnight, and then cook according to any recipe. Such a marinade softens well even the hardest parts, in particular, after freezing.
7
Take a frying pan, put it on moderate heat. On a cutting board, beat the portioned meat with a knife or hammer, try to process the pieces obliquely, so the beef turns out to be more friable. Put the meat to fry, wait until it gives juice, add vegetable oil and then use salt. Processing should not be continued for more than 7-10 minutes.