So that the beef is soft when frying. The secret ingredient for divine softness and fluffiness! Let the meat melt in your mouth like a snowflake...

Beef is one of the main products of a harmonious and complete menu of a modern active person. There are many ways to prepare this meat for a holiday, everyday food, for dietary and baby food. However, almost every woman at least a few times in her life faced a failure in cooking - cooked beef was tough and dry, tasteless. It's always a shame, because. cooking meat takes time, food, effort - and it's all wasted in vain! In this article, we will discuss how to make beef tender, what techniques and products exist for this.

All cooking recipes soft beef can be roughly divided into 3 groups:

• Cooking by baking a whole large piece.
• Cooking entrecote, steaks, langets, etc. - meat cut into large chunks.
• Preparation of finely chopped meat - beef stroganoff, azu, shish kebab, meat in pots, etc.

How to make beef soft by roasting a whole piece

For soft beef, baked large piece, use several methods, the choice of which is determined by the meat itself.

1. Rigid (old) can be smeared with mustard on all sides and kept for 2-3 hours before baking or frying. Mustard will prevent the disappearance of the juice from the meat and flavor it.
2. Old meat, the most difficult to cook, can be soaked in a marinade, which consists of water and 3% vinegar, 0.5 liters each, 0.5 teaspoons of sugar, 1 teaspoon of salt, bay leaf, cloves, juniper berries, 2 each -3 pieces, ground black pepper and peas. Boil spices for 10 minutes, add salt, sugar, vinegar, bring to a boil, cool and filter. Pour beef with marinade and keep in a cold place for 2-3 days.
3. Medium-hard beef can be marinated in various sour marinades on kefir, lemon, wine and with various spices. The marinade can be cold or hot.
4. On a lean piece of beef, cuts must be made on all sides, into which pieces of bacon are inserted and sour apples. For a piece of meat, weighing 800 g, you need 50 g of fat.

Prepared meat can be baked in the oven in foil, sleeve, or open, after frying in butter before crust formation. Open beef should be watered all the time with the juice that stands out.

Video recipe

How to make beef tender by cooking it in large chunks

1. Chunks of beef are cut only across the muscle fibers. The thickness of the pieces can be from 1 to 3 cm.
2. Each piece must be put in a plastic bag and carefully beat off over the entire surface on both sides with uniform blows with a wooden hammer, so that the fibers do not tear, but flatten and the thickness of the piece decreases. Plastic bag will protect not only the kitchen from possible splashes, but also protect the meat from losing juice.
3. Then each piece must be cut along the perimeter to a depth of 5-8 mm.
4. If there is any doubt about the quality of the meat, it can be marinated dry or liquid marinade for 1-2 hours in the refrigerator. As a dry marinade, you can use finely chopped onions mixed with spices and a small amount refined vegetable oil.
5. Prepared slices should be grated with salt and pepper and fried in breadcrumbs (crackers, egg) or fried on hot pan and simmer in the oven.

Video recipe

How to make beef soft by cutting it into small pieces

To cook beef in pieces with any name (a similar dish is in all national cuisines), it must be cut into slices of the desired thickness, beat off in a bag on both sides, if necessary, marinate for 1 hour. Then each slice must be cut into strips or cubes, put in a roasting pan and simmer over medium heat for 1.5-2 hours, adding your individual ingredients for each recipe:

• - sour cream;
• azu in Tatar - tomatoes or tomato sauce, salted cucumbers;
• classic goulash - gravy from onions and fried flour;
• beef in pots - and vegetables.

For beef skewers, meat with small streaks of fat must be cut into portions and marinated. Most often pickled for 1-2 days in layers, alternating it with onions, tomatoes and spices and add dry, vinegar or lemon juice. It is best to do this in glassware. When frying, it must be watered with marinade.

Video recipe

Let's sum up some results: to make the beef soft, it must be marinated, beaten off and, when frying, make a crust so that the juice does not flow out. However, if there are doubts about the quality of the meat - it is not cut across the fibers or is very old, then it is better to cook it and make it with meat, potato cutlets or use for minced meat and make cutlets, zrazy, and as an elegant dish - galantine, because nothing can poison the mood like a tasteless or spoiled dish, especially on a holiday.

What do you cook with beef?

Beef meat among many housewives is considered "capricious". Still, with most cooking methods, it turns out to be hard and dry, earning the epithet “rubber” and comparison with shoe soles. However, beef can still be made juicy, tender and soft, it is important to know about the features of its cooking.

Product selection and preparation

The preparation of this type of meat begins with its selection. The parts of the carcass are different chemical composition And taste features. In other words, there are parts of the carcass that, in principle, are not intended for baking, stewing, frying.

Films and tendons give rigidity to meat. For example, almost 80% of the neck consists of such connective tissues, so it is better not to fry this part, but boil it, make chopped cutlets out of it.

For frying, roast beef, steak, roasting whole, it is better to use the tenderloin, front or back limbs. The meat will cook quickly, while being soft and juicy.

The softest part of the carcass is the fillet. A tenderloin is made from the middle of the loin, such a piece is also called Chateaubriand. The thinnest part is the tournedo, and the sharp edge of the fillet is called filet mignon. The best part of the fillet is the medallions. However, even a beef shoulder (a rather tough part of the carcass) can be an excellent steak if you cut the meat correctly and know how to cook it.

For frying and cooking in the oven, it is better to use young meat. Veal is usually soft to the touch and lighter in color. If you look closely, you can find that it has thinner fibers and lighter fat. The meat of an adult, and even more so an old cow, is not suitable for these purposes, since the dish will be dry and tough. But it is good to cook broths from it, however, this will take a lot of time. Visually distinguish more old beef it is possible by the dark red shade of the pulp and yellow fat.

The easiest way to determine the softness and juiciness of fresh, not frozen meat. The presence of bruises and crusts is unacceptable, only a slight airing is possible. Before buying, you should press on the pulp, as soon as you remove your finger, the dent should straighten out. This indicates the juiciness of the beef.

If frozen meat is used, it must be properly thawed before cooking. It should be remembered that the process should be gradual. The beef taken out of the freezer should first be placed on the middle shelf of the refrigerator, and after a few hours left at room temperature. If the meat is defrosted by placing it in hot water or in the microwave, then despite all the tricks, after cooking it will become tasteless, rubbery.

Preparation of meat involves the removal of films, veins, tendons and further rinsing of the piece under water. After that, it should be blotted with a towel. In this way, beef is prepared for almost all dishes. The exception is steaks. It is not recommended to wash the meat before cooking them, but blotting it with a napkin is a must. Tough meat is better to pre-soak for softness in the marinade.

General cooking rules

If you need to cook small portioned pieces, then it is recommended to cut the meat across the fibers. Due to this, the pieces are less deformed, which means they remain juicier. In addition, this method of cutting provides faster cooking.

If you have to fry old meat, then it is recommended to marinate it first. There are many marinade recipes, but almost all of them contain acids - this will help soften the tough meat fibers. Marinade can be prepared on the basis of kefir, lemon juice, wine, sour cream. You can immediately add spices, garlic, onions to the marinade.

The tougher the meat, the longer it should be kept in the marinade. As a rule, the minimum marinating time is 2-3 hours, the maximum is a day.

If it is supposed to fry a piece of beef, then as little as possible should be done with it. Ideally, rinse, dry and thinly slice, then immediately fry in a hot frying pan. When stewing, on the contrary, the meat can be beaten off slightly reverse side knife (not sharp), finely chop and fry the pieces in butter for half an hour. Then pour in the liquid and simmer.

Important to use for cutting sharp knife, cutting off films and cartilage with it. It is important to completely clean the flesh from the veins, because when heated, they shrink, which makes it difficult to fry or bake the meat with high quality.

When frying

Before frying the meat, it is usually lightly beaten off on both sides with a special hammer. This helps to make the piece thinner, which means faster cooking. Prepared pieces must be dipped paper towel. This will remove excess moisture and grease from the surface. When frying, the meat will not “shoot”, and a uniform crust will form on its surface.

Salt meat when frying should be closer to the end of the cooking process. The fact is that when salt is added, intensive juice secretion begins, so a steak or other dish will turn out tough. Salting at the end of frying will help preserve the juices, as they will be "locked" inside the piece due to the brown crust on both sides.

Another important point– to prevent the leakage of juice from the meat. First you need to quickly achieve a crust on both sides, and only then make sure that the piece is completely fried. That is why you need to spread the beef on a well-heated pan, while making the fire more intense.

When the meat is covered with a crust, the fire should be reduced, and cover the pan with a lid. If the meat starts to burn, you can pour in a little water or broth, sauce. It is important that the liquids are hot, otherwise the taste ready meal will resemble the notorious sole.

The time of frying beef depends on the characteristics of the recipe and the size of the cut pieces. If we are talking about steaks that are cut 2-4 cm thick and fried in a ribbed pan, the browning time of each side is from 30 seconds to 5 minutes. It is the duration of the frying that determines the great variety of steaks - strong, weak, with blood, and so on.

The chop usually takes 4-5 minutes to cook, on average it takes 2-2.5 minutes to cook one side. The meat cut into pieces is fried for 20-30 minutes, periodically stirring the dish.

If the steaks are cooked at home, then first each side should be rubbed with vegetable oil a little. The pan should also be greased with oil, it is better not to pour it from a bottle, but to use a cooking brush.

When cooking

You can get soft boiled beef meat by dipping a raw piece into boiling water. The larger the piece, the juicier it will turn out in boiled form and the richer, tastier the broth will become. If big piece fits into the pan, then it is in this form that it should be cooked without cutting it into pieces.

Do boiled beef spices and vegetables will help tastier and more aromatic. The latter (usually onions and carrots) are put in a purified form in the broth after an hour of cooking meat. No need to grind them - a maximum, you can divide into 2-4 parts. Spices are introduced to the meat a quarter of an hour before the end of cooking.

It is important to cook the beef under the lid, preventing access to oxygen.

After the meat is cooked, no need to rush to get it out of the broth. You should leave the piece to cool in the same broth. If you do not follow this advice and pull the meat onto a plate, it will quickly become covered with a crust, which will make it seem dry and tough.

If you come across an old piece of beef, then, of course, it is better to boil it. But first - soak in a marinade of 100 ml of vodka and 10 tablespoons of soy sauce. Even an hour in such a marinade will help the meat become softer after cooking. You can also add a little vodka, half a teaspoon of sugar, or a well-washed banana peel to the water. These ingredients will help tenderize older meat.

When extinguishing

Putting out beef to make the dish juicy and soft is not an easy task. Better cut her in small pieces. After that, they should be fried in a hot pan, greased with a small amount of vegetable oil. Do this for a short time - a minute and a half, stirring the pieces all the time or shaking the pan. As a result, a dry crust forms on the surface of the meat.

Now you can transfer the pieces to a saucepan or cauldron (it is important that it be a thick-walled dish) and pour hot water over it.

Get more fragrant and appetizing dish spices will help Bay leaf. But salt stewed beef should be 15-20 minutes before the end of the stew. On average, the whole process takes 1.5-2 hours.

Another "trick" for getting a soft stew is to add a little to the beef during cooking. grape juice. It is poured in an hour after the extinguishing begins.

When baking

Better roast meat whole piece so it stays juicy. Almost all good recipes cooking baked beef involves pre-marinating it. The duration of the process is 2-3 hours.

After marinating, the beef should be wrapped in foil, preferably in two layers, so the steam will definitely not come out. The dish is prepared for 1-1.5 hours at fairly high (200-220C), but constant temperatures. After the beef is ready, you can open the foil and let the meat brown.

If, after cooking in the oven, the beef turned out to be tough, you can try to correct the situation by holding a piece over boiling water.

And a few more options delicious meals from beef.

In sour cream sauce

A dish according to this recipe can be made in pots or a small cauldron. Thanks to sour cream and long-term stewing in the oven over low heat, the beef is incredibly soft, with a pleasant creamy aftertaste.

Ingredients:

• 1 kg of beef pulp;
• 4 bulbs;
• 2 tablespoons of vegetable oil;
• 1 teaspoon dry mustard;
• 1 teaspoon flour;
• 2 tablespoons low-fat sour cream;
• salt, spices.

Rinse the beef, dry it and cut into cubes with sides of 3-4 cm. Cut across the fibers. Chop the onion into half rings, mix with meat.

Pour oil into a cast-iron or pot, put the meat with onions and put in cold oven. Cook for 1.5-2 hours at a temperature of 180C.

At this time, make the sauce: mix flour, mustard and spices. Add sour cream, if necessary (if the mixture is too thick) pour in a little water. Remove the pots from the oven - by this point the meat will be almost completely cooked in its juice, and the onion will become transparent. Now you need to pour the sauce to the dish and put it in the oven for another half an hour.

Baked in foil with carrots

Beef baked in foil is almost a classic culinary arts. However, the dish will sparkle with new colors (in the literal sense, too - it will become brighter and more festive), it will turn out soft and tender if stuffed with carrots.

Compound:

• 1 kg beef tenderloin;
• 2 tablespoons soy sauce
• 5-6 garlic cloves;
• 2 carrots;
• salt pepper.

Prepare beef, rub with salt and pepper. Cut the washed and peeled carrots into cubes, make cuts in the meat and stuff it with vegetables.

From the sauce and garlic, passed through the press, make a marinade and pour beef over them. Leave for a couple of hours.

After the specified time, wrap the dish in 2 layers of foil or a baking sleeve and place in the oven, heating it to 220C. Cook for 2 hours, and then unfold the foil and leave the beef for another quarter of an hour in the oven. This will allow the dish to “acquire” a golden crust.

If the store was unlucky and you bought a stale piece of meat, then it is not necessary to immediately throw it away. There are a dozen ways to help cook such meat. Make it softer, juicier and tastier. Let's make a reservation right away, from a sinewy old piece tender steak you won't get it anyway. But with the right approach, harsh meat can be turned into excellent roast or completely edible baked meat.

Mustard

A great friend for any meat. It gives the meat a fantastic aroma and taste. It can be smeared with a large piece before baking, left for an hour, then washed off - the meat will become tastier. If chops are planned, then they can be cut, beaten off and spread with mustard. Leave for 15 minutes, then fry. Even meat for goulash can be smeared with mustard. This can be done both before cutting into pieces, and after. You can wash it off, or you can cook it directly in a mustard marinade.

Alcohol

A glass of vodka added to a meat stew or roast can make the meat much softer. And as it stews, the alcohol will leave the dish, so that even those who are driving can safely eat it.

Salt

Or rather the right approach to salting the meat can help. First, the meat must be salted at the very end of cooking, or even when serving. Secondly, there should be very little salt. After all, the meat itself is salty, so only 1 tsp is needed for 1 kg of meat. salt. Maybe a little more if you like salty.

acid environment

The acidic environment softens the meat very much. But here, too, you need to act wisely. For example, it is better not to take vinegar as an oxidizing agent. It is best to use lemon juice, and very little. And when marinating meat, take not ordinary, but carbonated mineral water.

If you are stewing meat, then the gravy can also be slightly acidified. The same slice of lemon or tomatoes are an excellent choice.

When baking, you can put mugs of tomatoes on the meat, they will also soften it.

By the way, a slice of lemon added to the oil when frying meat also greatly improves its taste and tenderness.

onion juice

No wonder the barbecue is not complete without onions. But usually they take it a little and cut it into large rings. This is not how you should act. The onion needs to be cut very finely, and it is even better to turn through a meat grinder or grate, although, it seems to me, this is for extreme people. It's easy enough to chop very, very finely. Mix with meat and leave for a couple of hours. Onions will give juice, and no more marinade is required. You can also add pepper and spices, which you like best.

If you still want to chop the onion coarsely, then take more onions, 5 pieces per 1 kg, sprinkle the meat with chopped onions and spices. You can press down with a small press, but no liquid is needed.

Brine

Tough meat can still be soaked in cabbage brine. It seems to me that it has the best effect on meat, not as sharp and salty as cucumber.

By the way, if you soak the meat in a large piece, then you can make deep cuts in it so that the middle is also soaked and softened.

Starch

You can soak the meat in water with starch dissolved in it. It is best to take corn, but you can also use a simple potato. If you are going to fry the meat after that, you can count on an excellent crispy crust.

Chinese way

It is often recommended to marinate meat in soy sauce. Such a marinade will make it very interesting and soften. Add to sauce well. corn starch and a glass strong alcohol. You need to marinate for a long time, it is advisable to leave the meat overnight.

Juicy boiled meat

To get tender and juicy boiled meat, firstly, you need to put it in boiling water. You can add a little sugar, and do not let the water boil too much. And salt towards the end of cooking, for half an hour-20 minutes.

Marinades for beef

To make the meat soft and juicy, and also acquire a thin or bright aroma, it is marinated. This is done in plastic or enameled containers so that the pieces do not touch the exposed metal, and their taste does not deteriorate. Marinade the beef while cooking. Sometimes a sauce is made from it: flour and starch are added, put on low heat.

For barbecue

Components:

• 3 art. spoons of wine vinegar;
• 2 onions;
• 1 teaspoon of coriander seeds;
• 2 teaspoons of salt;
• 1 teaspoon ground black pepper

Finely chop the onion, add pepper, salt, vinegar, coriander. The chopped meat is mixed with the marinade with your hands and slightly compacted. The vessel is closed with a lid and left for a day in cool place for 1 day.

For baking in the oven

Ingredients:

• lemon;
• 2 onions;
• 4 cloves of garlic;
• half a glass of water;
• 1 teaspoon of salt;
• 1 teaspoon ground pepper

Lemon juice mixed with cold water, add finely chopped onion, garlic, salt and pepper to it. The meat is cut into pieces, poured with cool marinade and left for 3 hours.

For steak

Components:

• 6 cloves of garlic;
• 1 onion;
• 3 art. spoons of 9% vinegar;
• half a glass of olive oil;
• half a glass of soy sauce;
• 2 tbsp. spoons of mustard;
• teaspoon of salt;
• teaspoon of pepper;
• rosemary

All ingredients are ground in a blender until smooth. Drizzle beef steaks with marinade and refrigerate for at least 3 hours.

For frying

Ingredients:

• glass of water;
• 2 onions;
• lemon;
• 2 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• ½ teaspoon curry;
• 1 teaspoon meat seasoning

Finely chop the onion, knead it with your hands and mix with chopped beef, sprinkle with seasoning. Water is mixed with lemon juice, sugar and salt, poured into a bowl with meat. Mix everything well and marinate in the refrigerator for at least 4 hours.

How long to roast beef?

The meat is fried in pieces, in the form of steaks or chops. To do this, use a frying pan, grill, oven. Each dish has its own degree of readiness.

A steak is a piece of beef flesh 2-4 cm thick, cooked in a special frying pan with a wavy surface. It is fried from 30 seconds to 5 minutes on both sides, knowing the basic methods of frying steaks.

To check if the steak is ready, you need to press on it.

An easier way to fry beef is in 3-4 cm cubes. Cook them in a preheated pan for 25-30 minutes.

The chop is kept on fire until a crust appears, after which it is turned over and fried for 2 minutes on each side.

Classic beef stew with onions

For cooking, you need a frying pan with a thick bottom, cast iron is best. In it, the meat does not dry out and does not burn.

The calorie content of this dish is 275 kcal. The ingredients below can make 3 servings.

Components:

• 500 g of beef;
• 2 onions;
• vegetable oil;
• 1 teaspoon of sugar;
• a pinch of black ground pepper;
• 100 ml. drinking water;
• 1 teaspoon salt

How to cook:

Wash the beef, dry it with paper towels and cut into medium portions. Season them with salt and pepper and stir. Peel the onion, rinse it and chop it into half rings. Heat the oil in a frying pan, put the meat in it. Fry it for 10 minutes over high heat, stirring occasionally.

Put the onion to the browned pieces, mix everything. Saute the ingredients until the onion is soft and translucent. Pour hot water into the pan, make less fire, cover the dish with a lid and simmer the meat for an hour.

Beef with vegetables in a pan

Delicious and quick recipe. For this dish, it is better to use beef neck, then the meat will be soft. It can be served with different side dishes and independently.


Components:

• 350 g beef;
• 1 onion;
• 1 bell pepper;
• carrots - 1 pc. or half;
• 2 fresh tomatoes;
• 1 clove of garlic;
• salt, seasonings for meat,
• freshly ground black pepper;
• 3 art. tablespoons of vegetable oil;
• 50 ml. water;
• greenery

Cut the beef into thin slices and beat lightly with a hammer. Fry it, stirring over moderate heat until golden brown. Add chopped onion or feathers to the meat.

Cut the carrots into thin slices and place in the pan. Fry it over low heat and stir for 5-7 minutes. Add a straw of bell pepper.

Salt the food, pour 50 ml. water and simmer the meat with vegetables under the lid for 7 minutes. Add slices fresh tomatoes and finely chopped garlic, stir. Simmer the dish for 4-5 minutes to form tomato slices preserved.

Sprinkle the dish with finely chopped herbs and serve.

Beef in sour cream in a pan

Meat cooked according to this recipe is not greasy at all.

Components:

• 600 g of beef;
• 100 g of sour cream;
• 1 onion;
• salt;
• spices for meat;
• sunflower oil

Finely chop the meat. Heat the oil in a frying pan, fry the beef on it on both sides, stirring occasionally. Cook covered over low heat. Add the onion, cut into half rings, fry it until golden brown.

Mix 100 ml. sour cream and 200 ml. boiled water. Pour this mixture over the pieces of beef, salt, pepper and other spices to your taste. Simmer over low heat for about 20 minutes.

Then you can remove the treat from the fire and serve it to the table.

Grilled Beef in Coconut Sauce

beef in coconut sauce

The meat in such an unusual shell turns out to be spicy. To prepare the dish you will need coconut milk, which can be purchased at the store or squeeze the nut pulp yourself.

Components:

• 500 g beef fillet;
• 1 glass of coconut milk;
• 2 onions;
• 3 cloves of garlic;
• fresh hot pepper;
• a piece of ginger;
• 1 st. a spoonful of vegetable oil;
• 2 sprigs of fresh lemon balm;
• ½ st. spoons of brown sugar

Finely chop the onion. Peel the ginger, cut it into large pieces. Remove seeds from hot pepper. Put everything in a blender, including garlic and lemon balm. Pour in the coconut milk and make a smooth paste. Then pour it into a deep frying pan with oil and cook for 3 minutes.

Cut the meat into small cubes, put it in the pan, pour in the remaining milk and simmer until the meat is tender and the sauce thickens.

Season the dish with sugar and salt.

Beef in creamy raspberry sauce

Beef in raspberry sauce

It turns out that not only any side dishes, but also berries are suitable for meat. In this case, beef can be stewed, fried and smoked.

Required products:

• 800 g of meat;
• a handful of fresh or frozen raspberries;
• 1.5-2 tablespoons of lingonberry jam;
• 200 ml. cream;
• 60 g butter;
• ½ cup red wine;
• ½ cup broth;
• salt;
• coarse black pepper

Jam can be store-bought, as long as it does not contain preservatives. Cowberry can be replaced with cranberry.

If the meat is frozen, let it thaw gradually to retain the juices inside. Then cut it into small slices and sprinkle with pepper.

Heat the oil in a deep frying pan and put the beef pieces in it. They should be well cooked, but not burnt. Then salt to taste.

Lightly stir the meat slices. Add jam and red wine to them, simmer for 6 minutes without closing the lid. At this time, rinse the berries with cold water and dry them, you can on a paper towel.

Add the broth and cream to the meat, stir and wait until the liquid has evaporated. If there is not enough salt, salt the beef again.

Place the berries in a bowl, mix all the ingredients and cook for 10-12 minutes.

Remove the dish from the stove and bring it to the table.

How to juicy roast beef steak

Components:

• selected beef in the form of a steak, 2 pcs.;
• sunflower oil for frying;
• salt;
• pepper;
• french herbs

How to cook:

The steak does not need to be washed. Wipe it dry with a paper towel. Sprinkle the meat with pepper and salt, as well as spices. Rub them into the steak with your hands. Treat the beef on both sides sunflower oil. On cast iron skillet add some oil and heat it up too.

Place the steak in a bowl and cook for 1 minute on each side. Turn it over several times until done. To do this, it is advisable to use culinary tongs, and not a fork, so that the juice does not flow out.

Beef is a finicky but versatile meat that goes great with savory, spicy and even sweet ingredients. Hope, listed recipes help you cook delicious and juicy meals.
Also learn how to cook beef in a pot in Russian
Bon appetit!

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Greetings, my dear cooks. What do you usually cook for family celebration? I understand that every hostess has her own signature dishes. But no one forbids expanding their list. Today I am going to tell you how to make a soft beef marinade. Then this meat can be baked or fried. It will turn out very tender, tasty and fragrant.

The most important thing is meat. It's best to cut the beef across the grain. Before stewing the meat, fry it over high heat. Thanks to this, on a piece will appear golden brown, and the meat juice will not flow out.

Don't be afraid to add alcohol- the meat will not get drunk 🙂 If the recipe provides for the addition of alcohol, fine. If not, then just enrich the marinade with vodka. In progress heat treatment the alcohol will evaporate. But during the pickling time, it will have time to act. But cognac-vermouth will give beef specific notes, which is not always appropriate. You can also add wine, it always works well with meat.

Do not overcook beef in the oven. Be sure to keep time. Of course, the time depends on the size of the piece. On average, it takes about 1.5 hours. If cooking in a sleeve or foil, let the beef cool completely without opening it.

If stewing beef, fry first. To make it soft and juicy, first the pieces of meat must be quickly fried. To do this, the pan must be well heated so that the meat is sealed. And then the meat juice will not flow out of it. Then stew the meat, pour boiling water with seasonings from 40 minutes to 1.5 hours.

For chops meat should be beaten well on both sides and marinated. I marinate in the mixture Apple vinegar+ wine + spices. Next, roll the meat in a beaten egg. For breading fit small crackers, flour or chopped cereals. After, quickly fry the meat over medium heat. We need a crust. Then you need to shift it into a mold and cover it with foil. This is to keep the moisture from evaporating. Bake for up to an hour. On this topic, I found a good video instruction.

Soft Beef Recipes

There are many varieties of marinade. Today I will introduce you to 8 recipes. Many of them are suitable for frying in a pan and for baking in the oven. By the way, here's another one. So you have a huge field for activity. Prepare and be sure to unsubscribe in the comments about the results.

Kiwi Marinade

• a kilo of beef tenderloin;
• 3 pcs. kiwi;
• 3 pcs. onions;
• 4 cloves of garlic;
• salt + spices.

Rinse beef and pat dry with paper towels. And then cut into thin large pieces. The peeled onion is cut into thin half rings. Garlic cloves are cut into slices. meat pieces salted and flavored with spices. And then they are mixed with onions and garlic.

Exotic fruits are peeled. And then the pulp is rubbed on fine grater or puree in a blender. After the gruel is added to the meat, and everything is mixed well. The tougher the meat, the longer it needs to be marinated. The maximum recommended time is 1 hour. Moreover, you need to keep the meat in the refrigerator. But do not overdo it, because the pieces will crumble. And instead of juicy tender beef you will get meat puree. It will turn out very unaesthetically.

The marinated pieces are wrapped in foil and placed on a baking dish. The oven is heated to 190-200 degrees. Bake in foil for about 50 minutes.

By the way, this marinade can also be used for cooking barbecue. Only then the meat will have to be cut into oblong pieces - so that they can be strung on skewers. And here are others. Experiment, my friends.

Meat for frying in a pan

This beef recipe just melts in your mouth. For her, you need to take:

• kg tenderloin;
• 50 g butter;
• 2 large onions;
• water;
• salt + pepper.

Cut the onions into thin half rings. We cut the meat into plates up to a cm thick and beat off on both sides. Fry it in butter over high heat. During frying, add and pepper the beef.

We take a thick-walled pan and put a layer of meat in it. We cover it with an onion layer (a little salt on top). And then we lay out a few more tiers in this order - meat, onions, etc. Last layer- onion.

Pour some water into the pan where the beef was fried - this is to collect all the "aromas". Then pour it all into a saucepan with meat and onions. We add water to the bowl. Pour liquids enough, but it should not reach the very top layer.

Cover the pot with a lid and put it on a medium heat. When the liquid boils, reduce the heat to low. And stew the beef for about an hour and a half. Then we check - if the piece is easily separated, then it's time to set the table. And if the beef is harsh, you need to stew it a little more.

Making soy sauce marinade

For a kilo of tenderloin, take:

• 2 pcs. onion;
• 3 tbsp soy sauce;
• 1 tsp sweet paprika;
• 1 tbsp olive oil;
• 1 tsp salt;
• ¼ tsp crushed black pepper.

Puree the peeled onions in a blender. Then mix onion gruel with oil and sauce. We enrich the mixture with paprika and pepper, and also add it. We mix everything well.

Pour the marinade over the beef and keep it in this spicy mass for about half an hour at room temperature. After we shift the meat into the sleeve. We heat the oven to 180 degrees and send the tenderloin into it. Bake yummy with this temperature regime need about 2 hours.

How to marinate beef with mustard and lemon

The recipe for this delicacy is as follows:

• kg of pulp;
• 3 tsp mustard;
• 3 tbsp vegetable oils;
• half a lemon;
• 5 pieces. allspice;
• 2 tsp herbs (basil + marjoram + oregano);
• salt.

Grind the pepper in a mortar. Mix in mustard spices, pepper, oil and salt. Squeeze the juice from half a citrus and enrich the marinade with it. We mix the components. And generously grease a piece of beef with a spicy mass.

We place the meat in a sleeve or wrap it in foil. And then we send it to the oven heated to 180 degrees. Bake for approximately 90 minutes.

Marinating in wine

For a kilo of beef you need to take:

• 1 small + 1 medium sized onion;
• 1 tsp crushed black pepper + dry rosemary + salt;
• 0.5 l dry red wine;
• 3 strips of orange peel;
• 2 tbsp jam or preserves (pitted);
• vegetable oil;
• 4 celery stalks;
• 3 garlic cloves.

Cut a small onion into thin half rings. In a glass bowl, mix the zest, jam, onion, salt, pepper, rosemary and wine. We send the beef to the marinade, put the bowl in the refrigerator and leave it overnight.

Remove beef from marinade and pat dry with paper towels. Fry it for vegetable oil until brown (you need to fry over high heat).

Strain the wine marinade - we still need a fragrant liquid. Peel a medium-sized onion and cut into small cubes. Mince the celery and cut the garlic into slices. Saute onion, garlic and celery in a pan until soft. Add the liquid from the marinade here and bring the composition to a boil.

Then, we send a piece of meat fried in a pan to the brazier. We cover the dishes with a lid and place it in an oven heated to 150 degrees. We simmer the meat for about 2 hours. After an hour, carefully turn the meat over. Take the beef out of the oven and cut into pieces. Serve this yummy with fresh vegetables.

Making a simple kefir marinade

Prepare in advance:

• 800 g tenderloin;
• 2 tbsp olive oil;
• 3 cloves of garlic;
• 450 ml of kefir;
• 1 tsp soy sauce;
• 1 tsp sweet paprika;
• salt + pepper + dried rosemary (to taste).

Wash fillets under running water and let it dry. Mix kefir with sauce, paprika, rosemary, garlic passed through a press. Salt and pepper this mixture, and then mix well again.

We send the meat to a fragrant mass (it is desirable that it be completely covered with marinade). And put it in the fridge overnight. If possible, it is better to leave the meat in the marinade for a day. Just turn the tenderloin from time to time so that it is evenly saturated with spices.

Next, we take the marinated beef out of the refrigerator, take it out of the marinade. And leave for an hour at room temperature. We tear off a piece of foil (beef will be wrapped in it), pour oil here and lay out the tenderloin. Top it with a little marinade. Wrap the meat in foil and place it on a baking sheet. Next, we send it all into an oven preheated to 180 degrees.

Bake for about an hour. Then turn off the oven, but do not rush to get the delicacy. Leave it in the oven for another half an hour - let it simmer well. So the meat will become tastier and more tender.

If desired, you can marinate the tenderloin in tomato paste. Here is a video recipe on how to do it right.

Vinegar marinade for juicy beef

The main ingredient in this marinade is balsamic vinegar. In no case do not replace it with a canteen. Otherwise, the fragrant solution will not soften the meat, but will make it tougher. If balsamic vinegar you don’t have, in extreme cases, you can take a natural apple.

For this dish you will need the following ingredients:

• 700 g marbled beef;
• 4 tbsp red dry wine;
• 2 garlic cloves;
• 1 tsp ground ginger;
• 1.5 tbsp balsamic vinegar;
• 1 tbsp. vegetable oil + honey;
• on a sprig of thyme + rosemary;
• a bunch of purple basil;
• salt + pepper.

Combine crushed garlic with wine, vinegar, ginger, oil and honey. We cut rosemary, thyme and basil into small pieces, and then we send these spicy herbs to the marinade. Pepper the mixture, and then mix all the ingredients well.

Cut the beef into portioned pieces, add and pour a slightly cooled fragrant mixture. We leave the meat to marinate for 1.5-2 hours at room temperature. Then we shift it into a sleeve, send it to an oven preheated to 170 degrees for 70-80 minutes.

By the way, in this fragrant mixture you can marinate beef steaks. It turns out amazingly delicious. And in the article » I shared other options for the original marinades.

How to marinate beef in vodka

This fast way saturate the tenderloin with spices and make it soft, juicy and tender. For the recipe you will need:

• 600 g fillet;
• 200 ml sour cream;
• 60 ml of vodka;
• ¼ part chopped nutmeg;
• rosemary;
• salt + pepper coarsely crushed;
• vegetable oil.

We cut the tenderloin into pieces 4 cm wide. And beat it off on both sides so that the width decreases to 3 cm. Mix sour cream with nuts, vodka, rosemary, pepper and salt. Plentifully grease the beef with a fragrant mass, cover the bowl cling film and send it to the refrigerator.

After 30-40 minutes, we take the meat out of the refrigerator. Heat the oil in a frying pan and send the pieces there. Fry them over high heat until beautiful crust. Then pour the marinade over the beef, cover the pan with a lid and simmer the yummy over low heat until tender.

I think that today's article helped replenish your piggy bank of recipes. Don't be stingy - share them with your friends. And on to further improve their culinary skills. And that's all for today: see you again.