How much to cook beef?

Boiled beef meat is a traditional Russian dish, which has long been enjoyed by expensive guests. And this is completely justified, because such a product is full, easily absorbed by the body, has a delicate texture and an uncommon taste. It can be used in soups, salads, jellies and making beef stew. However, with what subtleties can mistresses encounter when cooking such a simple ingredient?

How to Cook Beef

Boiled meat will appeal to many. It has a pronounced taste, a delicate aroma and an appetizing view. Consider the subtleties of literate cooking:

1. Culinary experts admit two basic methods of cooking meat. If your goal is to cook a boiled broth of beef, soup or kharcho, then you need to thoroughly wash the product, put it in a container of cold water and put on a strong fire. In this case, the broth will absorb a maximum of mineral salts and soluble proteins, due to which the dish will be extremely useful. And if you want to give the food a rich taste, then you need to put the meat in already boiling water.
2. How much time to cook beef depends on the size and quality of the meat, but on average the duration is 40-60 minutes. After boiling, cover the container with a lid and set the minimum cooking mode. Unhurried boiling will reduce the emulsification of fat, eliminating the greasy taste and unpleasant odor of the broth.
3. The habit of many housewives to remove foam from the broth is a mistake. This foam is a protein that is transferred from beef to broth. Therefore, its elimination only reduces nutritional properties. Experienced culinary experts recommend not to remove the foamy layer, because in the process of cooking it will dissolve anyway, no matter how much you need to cook beef.
4. Using a regular fork, you can determine the degree of readiness of the meat. For this it is enough to pierce a piece of beef in the densest place. If the fork is plunged without effort, and thus in the place of a puncture there is no secretion - the meat is ready.
5. To salt water it is necessary at the end of the process, approximately 10 minutes before the full preparedness of beef meat. However, if you want to get a rich broth, then you can add salt at the beginning of cooking.

How to Cook Beef in a Multivariate

Beef meat - universally, because it does not require a special approach to cooking. The secret of delicious and appetizing dishes lies in the cooking mode and auxiliary ingredients. Consider the easiest way, how you can cook beef in a hurry.

Ingredients:

• beef - 800 g
• prunes - 200 g
• onions - 1 pc
• Dried parsley - 2 tsp.
• mixture of peppers - 2 tsp.
• dried basil - 2 tsp.
• salt

Cooking method:

1. Beef thoroughly rinse with water, soak with a paper towel and cut into cubes 2x2 cm. Put in a separate vessel.



2. Cut the onion and sprinkle it on the meat.


3. Then rinse the prunes, separate the bones and cut into several pieces.


4. Add the meat to the bowl, and mix the contents thoroughly.


5. Put all the ingredients in the multivarka, pour a little water.


6. Add salt, pepper, spices.
7. Determining how much time to cook beef, it is desirable to put for 1.5 hours in the "Quenching" mode.
8. Juicy beef is ready! Serve with garnish and fresh vegetables.

Video instruction on how and how much to cook beef can be viewed below: