What to soak beef in before frying. How to marinate beef

Beef is suitable for preparing numerous dishes. This and diet meals from meat, steamed or boiled in water. This different recipes fried and baked hot dishes and even cold snacks. For each method of cooking beef, it is important to know how to properly handle it so that the meat is tender.
Beef is a picky meat. Eat different variants what to add to make the beef soft, depending on the cooking method. But it all starts with right choice meat. Beef itself has a richer red color when compared to pork. When buying beef, you need to know that the darker the meat, the older the cow was. This means that dark-colored beef is cooked for more than one hour and it is not a fact that it will become soft. To boiled beef was soft and juicy, it is necessary to buy the meat of a young cow.





In order for the meat to become soft during the cooking process, it must be lowered into already boiling water;
It's better to cook beef alone large piece. It is better to cut the beef after cooking, when the meat has cooled. With this method of boiling this type of meat, it will not be possible to get a rich broth, but the meat itself will become juicy and soft;
In order for boiled beef to acquire additional flavors, you can add to the water fresh vegetables, various spices. Of the vegetables, onions and carrots are most suitable. They must be washed and put into the broth an hour after the meat was lowered there. Spices should be added just 15 minutes before the end of cooking;
tender boiled beef as impossible better fit to prepared according to this recipe.





In the case of such heat treatment pre-marinating will positively affect the final quality of meat. You can pickle both a whole piece and meat already cut into pieces;
To make the beef soft, it is important to keep it in the marinade. required amount time. The time depends on the size of the pieces and the initial degree of stiffness of the meat. When marinating, the liquid should completely cover the beef, the meat must be mixed periodically;
Majority good marinades prepared on the basis of acids, fats and additional spices. To make the beef soft, you must definitely use table, apple or balsamic vinegar. As a substitute for vinegar, citrus fruit juices are suitable. Fats enhance the flavor of the meat and keep it from drying out during cooking. Spices and some vegetables will add extra flavor to the marinade;
To make the meat softer when frying or cooking in the oven, it must be marinated in glass, porcelain or clay dishes. Also suitable for the marinating process of beef and containers made of high-quality plastic;
What to add to make the beef soft after pre-marination? Juniper berries, lemon slices, garlic cloves are perfect. Also, chopped meat can be shifted with onion rings;
On average, beef needs to be marinated for two to three hours;
Lucky Recipe marinade for this type of meat will turn out with the addition of red vein, vegetable oil and spices. Pomegranate juice will also make the meat soft;
Such juicy meat is sure to suit anyone.




What else to look for when cooking beef in the oven
With this type of heat treatment, it is important not only what to add so that the beef is soft, but also how to cook it correctly. It is best to wrap the meat in foil. If the beef is cooked for open fire, then it must be periodically watered with the remaining marinade.
When cooking big piece beef in the oven, it must be watered with the juice that it will emit. This will make the meat as soft and juicy as possible.
These are all the basic secrets of how to make beef soft when boiled or fried, another heat treatment option. But, contacting this type of meat, it is important to understand that beef cannot be cooked quickly. At least this process will take an hour and a half, but it is better to count on two hours.

By following these tips, you will not only learn how to cook juicy meat, but you will always be able to cook delicious

I propose to slightly diversify our diet menu this is the recipe. We pre-marinate the beef meat, then fry it and finally stew it.

As a result, the meat is obtained with a rather pronounced "marinade" sourness and concentrated, delicious gravy, which comes in very handy for unleavened cereals. It is worth noting that the taste of such meat has nothing to do with "barbecue", as some might think.

WILL NEED:

Beef - 700 gr., carrots - 1 pc., a couple of large onions, vinegar 9% - 50 gr., sugar - 1 tbsp., spices, salt.

MARINATING BEEF:

First, cut the beef into small pieces. portioned pieces, and onions - in half rings. We place these ingredients in a suitable bowl (quite wide and with a high side), generously sprinkle with the desired spices (I personally do not "bother" and use common seasoning"for meat", only without salt and other glutamates ...) and pour the already prepared marinade solution, which is immediately under the photo.

We do the marinade like this: pour 50 grams into 1 liter of water table vinegar, add a tablespoon of sugar and a tablespoon (without a slide) of salt. Stir thoroughly and the solution is ready.

Important note: you can vary the concentration of the marinade, make it more or less saturated. Achieve the most pleasant taste for you, operating with the ratio of ingredients. But I do not advise making it more "cool", since it will be used in in full, and its too strong saturation will adversely affect palatability finished meat.

Pour the previously prepared ingredients with this solution. From above, on the meat, we put a plate and some kind of oppression on the plate (this way the meat releases moisture better and absorbs the marinade components). In this form, it should stand for at least 3 hours, and preferably all eight.

The beef, pictured above, was marinated for 4 hours. It is not difficult to notice that the degree of marination in meat is insufficient. But I simply didn’t have more time ... I had to cook and eat. :)

FRY AND STEW:

Heat up the pan, add some sunflower oil and lay out, squeezed from excess moisture, meat. fry on big fire until golden brown.

In general, frying pre-marinated meat is quite a thankless task, and even more so with a small amount of oil. The fact is that such beef gives up moisture too readily and dries out before it is fried, which means it becomes tough. And in the case when the calorie content of the dish does not matter, everything is solved simply: initially you need to pour a lot of oil into the pan. In our case, we will stew this rather tough beef for a long time.

While the meat is fried, prepare a thick-walled dish, place in it a "pillow" of chopped carrots and pickled onions. Has the beef reached the right condition? Spread it in the duck, fill it boiled water and part of the marinade, put on fire and wait until it boils.

After the gravy has boiled, taste it. It should be slightly sour, not overly concentrated. If its taste seems too bland to you, add more marinade. But keep in mind that the water from the gravy will evaporate and its taste will become more saturated.

After all these procedures, screw the fire to a minimum and simmer the meat for about 2 hours, during which time it will become very soft and juicy.

Do not forget to look at the cooked meat from time to time and, if necessary, add boiled water, in the end result there should be a lot of gravy, it should cover the meat by two-thirds. Otherwise, its taste will be too rich.

And here is the final result. As a result, the meat comes out soft and juicy with a pleasant sourness and wonderful gravy, which we need so much to diversify the taste of the side dish. I think this recipe will appeal to both men and women.

My husband (probably no exception) loves to eat delicious food. I am a housewife, so I have a lot of time to cook. I tried many recipes for cooking beef before I found ways that suit me how to cook soft beef. The meat according to these recipes is juicy and really soft. I will write them for you so that you do not make mistakes, do not spoil the meat in search of good recipe. Take advantage of my experience and learn from my mistakes.

Ingredients for the recipe "How to cook soft beef."

• 1kg meat
• 2 onions
• 1 large carrot
• 2st. l. 9% vinegar
• Bay leaf
• garlic
• 1.5 st. tablespoons of delicious tomato paste
• favorite spices

Cooking soft beef

1. The meat must be washed under cold water and dip it paper towels. If there is water left on the meat when you fry the meat, it will splatter a lot.

2. Cut the washed meat into cubes 3 by 4 cm in size, heat a little vegetable oil in a frying pan and fry the beef on all sides over high heat until golden brown.

3. Transfer the fried meat to a saucepan with a thick bottom, pour 1 liter of boiling water, add vinegar. When it boils, do less fire, cover the pan with a lid and simmer for an hour and a half.

4. After an hour and a half, add bay leaf, diced onion and carrots, grated on coarse grater or cut into pieces. Leave to simmer, if necessary, add boiling water.

5. After about 20-25 minutes, salt, add the garlic passed through the press, tomato paste, finely chopped parsley and spices. Mix everything and simmer for another 10 minutes so that the beef turns out to be truly tender.

By following all the points of the recipe "How to cook soft beef", you will get the most tender meat! And one more of my favorite recipes, having prepared which, you will understand that you have never eaten anything softer and more tender.

2 very soft beef recipe

Ingredients for making soft and tender beef according to this recipe:

• 1 kg boneless meat
• 1 lemon (juice)
• 1.5 teaspoons potato starch
• 1 teaspoon soda
• vegetable oil
• salt,
• spices to taste, suneli hops
• 2 large onions

Recipe

1. Wash and dry the meat with paper towels, cut into small pieces.

2. Put the meat in a bowl, salt, pepper, add seasonings. Add starch, soda and mix everything. Pour over lemon juice, mix and let marinate for about an hour to make it soft.

Beef is useful and necessary for every person, but sometimes, due to the fact that the meat turns out to be tough, not every housewife will start cooking. After all, beef is capricious meat and does not always turn out as juicy as we would like.

How to cook soft beef - choose the right meat

In order to start cooking, you must first select the beef. It is known that not all parts of the carcass will be soft and tasty. Some parts can only be boiled, from others it is best to make cutlets, some can only be fried or baked. The whole secret is in the density of the connective tissue. For example, there is a lot of such tissue in the neck, tendons and films are present, it is better to cook cutlets from such a product. You can cook and stew, only it will take several hours to cook.

If you want to fry a whole beautiful piece of meat, then choose the tenderloin, as well as the upper part of the hind leg. This meat cooks amazingly quickly. But even here there are secrets that every hostess should know about.

How to cook soft beef. Sharing secrets

To cook delicious meat, you need:

• buy young beef or veal. The meat will be soft, even visually it differs from "aged" beef. In color, such meat will be lighter, with the same light fat (very little of it) and small fibers;
• as for old beef, it is dark in color, with yellow fat. Such meat will not go for frying, because it will be harsh. But it will make an excellent broth, very fragrant and tasty. Only it will take a very long time to cook such beef;
• to fry a piece of meat, choose back or meat separated from the spine;
• portioned and small pieces learn how to cut across the fiber so that they cook faster;
• before you start frying, you need to thoroughly wash the piece of meat, wipe it with paper towels;
• when to salt? If you are going to fry beef, then in 30 minutes, then you can save not only the juiciness, but also the original color of the beef;
• if the meat is tough, before sending the beef to stew or fry, the meat must be marinated. Wine (dry), sour cream, lemon juice, vinegar or kefir are taken as a marinade. The acid softens hard fibers. Salt, spices, onions and carrots must be added to such a marinade, the marinade is boiled (kefir and sour cream are an exception), cooled to room temperature. The exposure time of beef in such a marinade is from 3 hours;
• it is better to beat off hard pieces with a hammer so that the meat is better fried;
• the mustard will soften the sinewy part, you need to rub the piece of meat with mustard abundantly, leave for 2 hours, then you can bake or fry;
• beef is always fried over high heat so that the juice does not flow out, otherwise the meat will be dry;
• if baked, then only in foil to preserve juiciness.

How to cook soft beef

To cook meat, take:

• beef - 1 kg;
• onions - 2 pcs.;
• carrot - 1 large;
• vinegar - 2 tablespoons;
• garlic - 5 cloves;
• salt, bay leaf, other spices - to taste;
• tomato paste - 1.5. st.l.

How to cook beef:

• Rinse a piece of meat thoroughly under a tap, remove excess liquid with paper towels.
• Cut the meat into pieces, size 4 by 4 cm.
• Pour frying oil into a frying pan, heat well.
• The fire during frying should be strong - carefully lower the pieces of meat into the hot oil, fry on all sides until a golden crust forms.
• The meat is fried and immediately put into a thick-walled pan, pour boiling water (1 l), add vinegar. Waiting for it to boil.
• As soon as the water boils, reduce the heat, cover the pan with a lid, leave to simmer on low heat for 1.5 hours.
• Then add chopped vegetables and bay leaf (if you like), simmer again, topping up with a little hot water if necessary.
• After 20 minutes, salt, put spices and chopped garlic, as well as tomato paste, mix. Simmer for another 10 minutes, turn off the fire.

soft and tender beef- this dish deserves admiration and praise, but not everyone manages to cook it successfully. There are many reasons why beef is tough and not juicy. In this article, we will look at the most common mistakes. We will also present several ways to tenderize beef and cook perfect dishes.

Best buy beef butcher shops, in the market or in large supermarkets, where, as a rule, they offer proven and high-quality products. It is good if there is an opportunity to touch the meat, smell it, check the freshness. Unfortunately, not all stores provide such an opportunity, more often meat is sold in vacuum packaging. The principles for choosing beef are as follows:

• It is best to give preference to a fresh rather than a frozen piece of meat. Most often in the markets they sell fresh local product, frozen meat may be foreign-made.
• When buying beef in supermarkets, do not pay attention to discounts, they will not just sell it cheaply. This means that this product is of poor quality or the shelf life is coming to an end.
• Before you put the meat in the basket, you need to carefully look at it, pay attention to the color and smell.
• To make the dish soft, you should avoid parts of the meat that are full of tendons. by the most tender meat is always a clipping.
• An important role is played by the color of the meat, it can range from light red to burgundy. A yellowish or even brown color will indicate that the meat is spoiled.
• The younger the slaughtered animal, the softer the meat in cooking. Young beef will be soft and juicy, however, less rich.
• Fresh meat should smell like blood. All other smells can be considered foreign, it is possible that the piece was treated with a chemical composition.
• pay attention to appearance. There should be no weathered areas on the piece, a uniform color is welcome.
• Do not be afraid to buy meat with fat, it should be dry, but not slippery.

If you do not plan to cook the purchased piece of beef within 5 hours, it is better to freeze it. Defrost it in the refrigerator - this does not allow you to lose its nutrients.

How to make beef soft and juicy when stewing

The parts of the cow that require long-term processing are best suited for stewing - neck, rump, thigh, shoulder blade and brisket. The extinguishing process includes the following steps:

1. Roasting meat over high heat a small amount fat. The main thing is not to overcook the beef, otherwise it will turn out dry, this mistake is very common. The pieces should be slightly browned, they need to be constantly stirred, fried without a lid.
2. According to the recipe, onions and vegetables are put to the meat. Luke should be taken away leading role It's what makes the meat tender. Why is it customary to put a lot of onions in barbecue? The answer to this question is obvious, the onion makes it juicy and soft.
3. Broth or water is added to the fried meat, and then stewed under a lid over low heat. Even the most tough meat will become soft if you do not lose sight of these very important points. The cooking time for stewing depends on the meat, usually it takes no more than an hour.

Try to cook stewed beef By classic recipe . Having mastered this technique, you will always get delicious meat.

Required products:

• beef (shoulder or thigh) - 1.3 kg;
• onions - 400-450 g;
• carrot;
• 2-3 tbsp. l. tomato paste;
• 1.5 cups of broth;
• frying oil, fat.
• salt, spices, bay leaf, paprika, garlic.

Cooking:

1. Heat the oil in a cauldron or saucepan with a thick bottom. Sliced ​​meat lightly fry.
2. Add not finely chopped vegetables, bring them to a slight ruddy.
3. Mix the broth with tomato paste, pour the contents into the cauldron.
4. Bring to a boil, reduce heat. Put bay leaf, simmer for 15-20 minutes.
5. Next, remove the foam formed on top of the meat, add salt and spices to taste.
6. 5-7 minutes before readiness to enhance the taste, add a little garlic.
7. Cover with a lid, turn off the fire. Let the meat rest.

Tough beef, how to make it soft when cooking

The success of cooking tender beef depends on the right marinade. If you soak it in advance in the marinade, it will definitely be soft. Even the toughest old beef), you can cook, so you will lick your fingers. Key to the perfect dish- cooking meat, in the process of cooking, it will definitely soften. The main thing is to follow the sequence and not rush, it can take some time.

If chicken soup is cooked quickly, beef broth loves time and slow languor. Cooks prefer two ways of laying meat in the broth. Some are placed in cold water, others in boiling water. There are plenty of disputes about this, below is a recipe for laying meat in boiling water. If you decide to cook differently, the taste of the meat will not be affected.

Required products:

• hard beef (peritoneum, brisket, meat on the bone) - 1.5 kg;
• large onion;
• 1 carrot;
• bay leaf, spices, salt, water.

Cooking:

1. Meat can be cooked whole piece or cut. Before cooking, it must be washed, cut off the veins.
2. Boil 3-3.5 liters of water. Place the piece in a saucepan, cover with a lid and bring to a boil. Until the water boils, the meat must be monitored, otherwise the broth will not be transparent.
3. As soon as the boiling process is noticeable, the fire is reduced to a minimum, covered with a lid and boiled for about an hour.
4. Then they remove the foam, wipe the side walls of the pan and continue to cook over low heat.
5. Put salt, spices, whole onion and peeled carrots. After 25 minutes or even earlier, the meat will be ready.
6. The meat according to this method will smell great and melt in your mouth, you can make soup or borscht from the broth.

Cooking delicious goulash

Required products:

• 0.5 kg - beef tenderloin;
• 2 onions;
• red bell pepper;
• hot pepper, spices;
• 1-2 tablespoons of tomato paste;
• water - about 0.5 liters;
• a spoonful of flour;
• frying oil.

Cooking:

How to make meat soft and juicy when frying

A reliable way to soften beef when frying is vinegar, it weakens muscle tissue. It is better to choose white or vinegar, they will not affect the color of the meat. Balsamic vinegar works well too. When pickling beef, it is better to give up salt, then the meat does not give valuable juice. After two hours of marinating, the beef is ready for frying. Salt it directly on a frying pan or grill.

Required products:

• beef - 900 g;
• onion - 900 g;
• olive oil;
• vinegar 2-2.5 tablespoons;
• 2 tablespoons of flour;
• spices with salt.

Cooking:

1. Preparation of beef for frying begins the day before. It is good if she lies in the marinade for several hours. The beef is cut into cubes or strips.
2. Then place the minced beef in a bowl, add chopped onion, pepper, add olive oil, vinegar. Put in the refrigerator to brew.
3. After that, throw the beef into flour and quickly fry in a cauldron with oil.
4. When the liquid evaporates, reduce the heat slightly, cover the cauldron with a lid. The meat should be fried and languishing at the same time. Readiness is checked with a knife and fork.
5. If, for some reason, the meat is tough, don't despair. Place it on a foil-lined sheet, wrap, and bake in the oven for 15 minutes.

Soft beef skewers

Required products:

• beef tenderloin ( sirloin, neck) - 2.6 kg;
• onions - at least 2 kg;
• bunch of parsley;
• spices for barbecue with salt;
• coriander, Provence herbs;
• vegetable oil;
• 0.5 lemon;
• 1 kiwi.

Cooking:

1. Peel the beef from the hymen, wash, dry with napkins and cut into pieces.
2. We cut the onion into half rings, mix it with meat, without sparing we press our hands.
3. Add chopped parsley, spices, oil to the meat, squeeze the lemon juice, mix well.
4. Salt the kebab 15 minutes before frying. Regarding kiwi, it also exists important point, it is added 1.5 hours before frying the barbecue, otherwise the meat will not be tasty. Kiwi is peeled and finely chopped, rubbed with meat and sent to a cool place.
5. To get delicious barbecue behind short term, put it under oppression, then it will marinate faster.

Delicate beef stroganoff meat

Required products:

• 500 g fillet, beef tenderloin;
• 2 large onions;
• 1 pepper;
• 250 ml (or more) broth;
• 2 spoons of tomato paste;
• 2 tablespoons of flour;
• 2 teaspoons of paprika and hot pepper;
• salt, pepper, oil, seasoning for meat;
• 1 carrot.

Cooking:

1. The meat is cut into strips, breaded in flour, pepper and paprika.
2. Fried in oil, well browned. Add onion rings, carrot slices and sweet peppers.
3. Fry everything together, add the broth with tomato paste. Mix everything well, season with seasoning, cover and let the meat sweat for half an hour.

How to make beef soft and juicy when roasting

Required products:

• beef steak - 1.5 kg;
• seasoning for meat -1 package;
• dry wine - 40 ml;
• French mustard - 45 g;
• 3 cloves of garlic;
• sprigs of rosemary;
• olive oil - 15 ml.

Cooking:

1. Prepare the marinade. mix french mustard, grated garlic, wine, spices and olive oil. Rub the meat well with this sauce.
2. Wrap the piece of meat in foil with rosemary sprigs, the remaining sauce will come in handy.
3. Bake for about half an hour at a medium oven power. Then you should remove the foil, pour sauce on top and bring the meat in the oven until golden brown.
4. Before serving, cut the meat into slices. The priority is chilled meat, suitable for slicing and snacks.