Beef is a quite familiar product for compatriots, which is used everywhere to prepare a wide variety of delicious dishes. The word “beef” itself comes from Old Russian. It means "cattle".
Since ancient times, our ancestors have eaten beef along with pork. Hindus are the only ones who do not eat such meat, since the cow is a sacred animal for them.
In the modern world, beef is stewed, fried, smoked, and minced meat is made for making cutlets, dumplings, and hamburgers. But often it is simply boiled to be consumed in its pure form and can be added to certain dishes.
Cooking time
To cook fresh beef weighing 0.5-1 kg it will take about 1-1.5 hours. But a frozen product that has the same weight needs to be cooked longer - about 1.5-2 hours. In a double boiler and slow cooker, you need to cook beef for 40 to 60 minutes.
How to cook beef
In a saucepan
Microwave
- The meat is washed, cut into even small cubes, peppered and sprinkled with salt.
- Place the meat in a microwave safe dish.
- Onions, peppers, carrots are peeled and cut into half rings. Vegetables need to be added to the meat.
- Add tomato paste and a little butter to the mixture. Only after this comes the turn of water.
- The meat and vegetables are covered with a lid, cooked at full power for 20-25 minutes, and then at half power for another 10-15 minutes.
- Meat can be cooked in its pure form - without vegetable gravy. Cooking time does not change.
In a steamer
- Before cooking beef in a double boiler, chefs recommend soaking it in a special sauce.
- To prepare the sauce, use: corn starch (1 teaspoon), soy sauce (2 teaspoons), sherry (2 cups), onions (2 pieces), wine vinegar (1 teaspoon), as well as salt and spices to your own taste .
- The sauce should be prepared like this: mix all the ingredients. In this case, the onion is first cut into small cubes, but the remaining ingredients just need to be poured or poured into a bowl and mixed thoroughly.
- Beef (1 kg) is cut into thin small strips, poured with the prepared wine sauce, and left for an hour.
- After the specified period, you will need to take out the meat and place it in a special steamer bowl, cover with a lid. Cook until fully cooked – about 1 hour.
In a slow cooker
- Take 1 piece of beef (about 1 kg), rinse it thoroughly with water.
- The meat should first be cleared of the film, removed from the tendons, and also separated from the bone.
- The beef is cut into pieces and then generously greased with vegetable oil.
- Pour 2 cups of water into a multicooker and add 1 diced onion.
- A piece of beef is placed in a bowl, then sprinkled with pepper and salt.
- The water should completely cover the meat. If it is not enough, then you need to add it to the required volume.
- Select the “Stew” mode and set the timer for an hour or two, everything will depend on the quality of the meat.
- After the cooking time has ended, you can check the readiness of the meat by piercing it with a knife. If the fibers are easily torn, and the meat itself has become soft and tender, cooking is over.
More tasty meat or beef broth can be obtained if, after removing the foam, vegetables (onions, carrots, potatoes, celery) are added to the water, peeled and cut into large pieces, as well as seasonings to taste (this applies to bay leaves, black peppercorns).
During the first 10-15 minutes of cooking, white foam forms on the surface of the water. It needs to be removed constantly. Some cooks also recommend draining the first water.
Beef is a very healthy product. Reduces cholesterol, restores strength, increases hemoglobin. And if you know how to cook beef correctly, it makes very tasty dishes.
Every housewife knows how long to cook beef and how to do it correctly so that it is tasty and juicy. But in practice this is not always possible. Such a simple, at first glance, activity is fraught with many secrets and little secrets. If you miss one thing, the result is far from perfect.
How to choose meat?
You need to start with the main thing - with the choice of meat.
- Problem #1: Where to look?
An ideal option if someone you know in the village is slaughtering a calf or young bull. Then you have the best product - fresh veal. If a cow is slaughtered, that is also good, as long as it is not too old.
If you know a butcher, contact him. Of course, butchers know a lot about good meat. Maybe you will be lucky and buy fresh produce at the market from a farmer. Unfortunately, in stores, under the guise of “chilled” meat, instead of the promised fresh farm meat, there is often defrosted meat brought from somewhere far away.
- Problem No. 2. Appearance.
Pay attention to the color: the meat should be light red or just red, not with shades of red, not burgundy or brown, not with gasoline stains. And even more so there should not be any blackness or greenery on it. Fat streaks must be only white and in no case yellow.
The cut sites should not stick to the fingers, hands should remain dry after touching the meat - no mucus!
If you make a hole in the piece with your finger, it should smooth out quickly.
- Problem #3: Which piece will fit?
Not every piece of beef will make a good broth. Try to buy brisket, because this is what is most suitable for boiling. A very good option is a piece of meat on a sugar bone. Ribs and shanks work well too. Housewives often cook beef broth from the tail.
You can cook rump, shoulder, tender sirloin.
It is better not to cook broth from arable land or shanks.
If you do buy frozen meat, defrost it gradually, first in the refrigerator, keeping all the packages in it until it is tender. Then remove the piece from the packaging and hold it under running cold water.
- Problem No. 4. What to cook in?
We choose either an enameled pan or one with a thick bottom, or cast iron, but so that a piece of beef fits freely in it.
Today there are modern cooking devices such as pressure cookers and multicookers. Meat will also cook perfectly in them. Pressurized lids prevent flavors from escaping.
In the old days, in the village, fresh meat was simmered in a Russian stove in a cast-iron pot. And when it was ready, the hostess took out a piece onto a large dish, and the owner, using a pair of forks, disassembled the meat. And there was nothing tastier than eating it with a slice of black bread. And what an excellent broth it turned out to be, you'll lick your fingers! So if your country house still has a Russian stove, then you are lucky.
How to cook?
Now decide what is more important to you - delicious broth or juicy meat. If we cook broth, we immerse the beef in cold water; if we want to get excellent meat, we put it in boiling water. But since we want good meat and clear broth so that we can enjoy it later, we still take cold water. The piece of meat should be completely covered with water.
Do you want the broth to be clear? Then there are 2 ways to boil meat.
- Option 1.
After the piece of meat is immersed in cold water, place the pan on the stove over the highest heat. Now the main thing is to remove the foam in time.
Today, there are various devices so that, without human intervention, the foam itself collects on a certain area. But we cook the old fashioned way. We will remove the foam with a slotted spoon, a spoon with holes, a regular spoon or fork.
As soon as the foam begins to rise actively, carefully remove it. This process may take several minutes. As soon as you notice that the broth has boiled, reduce the heat of the burner as much as possible (if there are 9 divisions, set it to 3) and continue skimming off the foam. How long should you stand at the stove and control the foam? If you think that it is no longer there, close the lid loosely and wait a short time. Soon you will see that it has appeared again. Stand by the stove for a few minutes, then you can close the lid tightly and relax.
If you still miss the foam and you can’t catch the gray flakes with either a spoon or a slotted spoon, there is no need to despair. Everything can still be saved. Pour a mug of cold water into the pan. One is not enough - you pour in two. Your task is to stop the boiling. If there is too much liquid, drain a cup or two. Now don't take your eyes off the broth. Because it will begin to boil again, and foam will rise to the surface again. And now don't make a mistake. Until you remove all the foam, do not leave the stove.
- Option 2.
Do not remove the foam, let the piece of meat boil for 5-7 minutes over high heat, then completely drain the water noisily, rinse the meat under running cold water and put it back in clean cold water for cooking. This method is called “Second Broth”; it turns out very tender and dietary.
How long to cook the broth?
Housewives often ask the question: “How long to cook beef?” The answer to this question depends on two circumstances:
- on the age of the slaughtered animal (the older it is, the longer the product needs to be cooked);
- according to your taste. Some people prefer to tear a piece with their teeth, then an hour of cooking is enough. Some people like the meat to literally fall off the bone, then it will take longer.
Culinary experts say that it is correct to cook the broth over very low heat for 2-3 hours. It should simmer, the boil should be barely noticeable. Otherwise, you won't get a clear broth.
A few more points
Now you know how and how much to cook beef. There are a couple more tips from professionals on this topic.
- It is correct to cook meat in one piece, 1.5–2 kg. If desired, the housewife can cut it into smaller pieces, but a large piece will turn out juicier. It is much easier to remove foam when a large piece of meat is cooked.
- Spices are a matter of taste. Classic - 30 minutes before the end of cooking, salt the broth, put a large onion into the pan (you don’t have to peel it completely, then the broth will acquire a bright golden hue), coarsely chopped carrots and parsley root. If you like, you can add black peppercorns, garlic, bay leaves and any roots of your choice. Or you can generally limit yourself to just salt.
There are lovers who, before cooking meat, first fry a piece in butter until crusty, add salt and spices, pour boiling water over it and start cooking. Periodically removing the foam, cook for up to 3 hours over low heat. Don't want to try it? It will turn out very tasty.
The meat is ready! And with broth you can cook any soup, stew potatoes, cook delicious rice or buckwheat porridge.
The simplest, at first glance, option for preparing meat is to boil it - put the piece in water, put it on the stove, and let it cook. But you need to at least have an idea: how long to cook beef.
How long to cook meat of different categories and varieties
The category and grade of beef meat affects the duration of cooking, as well as the age, degree of fatness of the cattle, features of feed, slaughter, size of the meat piece, design, etc. The nutritional qualities and taste of different parts of the carcass have distinctive characteristics. 
When contemplating the desired dish, you should pay attention to the type of meat (the lower it is, the higher the percentage of veins and the longer the boiling time):
The meat of a young animal of category M is dietary and very tender. This affects how long to cook the veal. Usually 40 is enough – 50 minutes to finish cooking.
Cooking rules
In addition to taking into account the category and type of meat, the time depends on the desired dish. There are cooking rules that affect this:
- For a rich broth, the time must be increased to 2 hours. Therefore, the meat is sent not to boiling water, but to cold water.
Tip: meat that has a larger number of tendons is suitable for broth - category II (grades 2 - 3). It's better to cook it whole. It’s good to add salt at the beginning, this will create richness and flavor.
- To reduce the loss of beneficial qualities and time, meat should be cooked immediately in boiling water.
Tip: the prepared (thawed and washed) piece of beef is placed in a pan slightly larger than the piece itself. Then it, cooked in a small volume of water, will acquire a very delicate taste. After the water boils, reduce the heat to low and do not open the lid. Add salt here at the end of cooking, about 10 minutes before completion.
- To make the meat cook faster, large pieces are cut along the grain.
- Many cooks fry the beef before cooking it in butter with salt and seasonings until lightly browned. Then cook, skimming off the foam, over low heat for 3 hours. The beef becomes soft and tasty.
How much to cook for different dishes
When beef meat is intended for the first course, you need to know exactly how long to cook the beef for soup. This depends on the quality, since meat on the bone takes a long time to cook - from 2.5 to 5 hours over very low heat.
Tip: to achieve transparency of the broth, before boiling and for 5 minutes after that, foam is removed from it. This will clear the broth of any foam that forms. It will acquire a beautiful golden taste when you add to it during cooking an unpeeled whole washed onion in the husk, which is removed after cooking.
Another option for obtaining a clear broth: trimmed meat, passed through a meat grinder, pour colder water - 1:1, leave for two hours. After this, salt, raw meat juice and chicken egg white are added. This results in a so-called pull-out. It is added to the broth, from which, after boiling, the foam is removed. Then the roots are added, and all this is brought to the result over low heat for about an hour and a half.
If the moment to remove the foam is missed, and as a result of boiling it breaks up into flakes that cannot be collected, there is a way to save the situation. Cold water about 250 - 500 g is poured into the pan to stop the boiling process. Now close monitoring of the broth is mandatory. When boiling begins, foam appears again, which can now be collected with a slotted spoon. This is a guarantee that the broth will become clear and tasty when cooked. 
There is a simple option that allows you not to waste time collecting foam: 7 minutes after the water begins to boil and boil vigorously, drain the water completely and rinse with cold water. Set the “second broth” to cook again to obtain a dietary dish.
Tip: it’s good to pour the right amount of water or a little more so that it doesn’t boil away. It will not be possible to top it up, otherwise the meat will become tough.
Beef for the salad is one of the main ingredients. In order for it to correspond to the idea, a fresh piece of meat, weighing half a kilo, is placed in a cooking vessel and completely covered with very hot water. When it boils, it is drained, and the meat is again immersed in boiling water. Cook for about 50 minutes until the beef is tender.
Tip: to preserve the juiciness of the meat, it should not be removed from the broth until it has cooled. Only after cooling, cut into pieces. When the salad is not prepared immediately, but the meat is already boiled, it is advisable to lightly grease it with mayonnaise or vegetable oil. As a result, we get a pickled piece that has become even more tender.
Cooking with household appliances
Cook the beef in the microwave until soft, depending on the quality of the meat and the recipe, for 40 to 120 minutes in the “Soup” or “Stew” mode.
It is better to cook young meat in the microwave. Knowing how long to cook veal, first cook it for 20 minutes on medium, then low power.
Tip: check doneness with a fork. If in the thickest part it sinks into the meat easily and there is no release of reddish juice, then the boiled piece is considered ready.
Knowing how much it costs to cook beef on a stove or using household appliances, following simple rules and using tips, you can be sure that the beef will delight you with its taste.
There are many ways to prepare meat, but cooking remains the most gentle and simple way to influence the product, allowing you to preserve the beneficial components in it to the maximum extent. True, if you don’t know how to cook beef, even this approach can lead to spoilage. How long to process meat depends on its age and volume, and the type of devices used in the process. On average, it takes from 40 minutes to 2-3 hours to bring beef to readiness.. If you need to cook broth, you will have to spend up to 4-5 hours, plus some more time to infuse the liquid.
How to choose beef for cooking?
Not all meats are suitable for boiling and subsequent use; products from some categories are too dense or stringy. Therefore, in order not to spoil the dish, you need not only to know how long to cook the component, but also how to choose it correctly:
- If you plan to consume the boiled product in its pure form, for example, add it to a salad, then it is better to take first-grade meat. This includes the brisket, shoulder and parts of the hind leg.
- The second grade component contains a lot of connective tissue. Therefore, the neck and top dressing are usually used to prepare broth or boiled whole, after which they are disassembled into fibers.
Tip: If boiled pieces of meat need to be kept hot before serving, they should be removed from the container in which they were cooked and transferred to a clean one. Fill them with broth, cover with a lid and keep in a warm place until the right time.
- The third grade of beef is represented by very tough fibers, from which only broth can be cooked. Such meat is not eaten in its pure form.
It is best to purchase fresh or chilled product for cooking. It is difficult to obtain a tasty boiled component from frozen preparations, and salted semi-finished products lose their pure taste as a result of boiling.
Rules for boiling beef in a saucepan
Most often, housewives boil meat the traditional way, in a saucepan. At the same time, many people don’t even think about how much it needs to be processed and simply try to visually determine the degree of readiness. In fact, there is a list of specific rules underlying the manipulation.
- Pour water into the pan at the rate of 1.5 liters of liquid per 1 kg of product. Bring it to a very hot state, but not to a boil.
- Add auxiliary ingredients (onions, carrots, parsley or celery root). Stir, wait for the vegetable aroma to appear, and only then add the meat.
- Bring the mixture to a boil, skim off the foam. Now reduce the heat to low, cover the container with a lid and cook the mixture until the main component is ready. If it is a young product cut into pieces, 40 minutes is enough. The old product is cooked in one piece for up to three hours.
Few people know, but it is correct to salt such a workpiece at the end of the work, otherwise the holding time will increase noticeably, and the end result will be rather dry. To make sure the product is ready, you need to pierce it with a fork; it should go in easily, without emitting red juice.
Now beef can be boiled using modern gadgets. They often even have specialized programs and tips. The main thing is to follow the instructions regarding how much to process the component.
- Multicooker. We wash the meat, clean it of veins and films, and lower it into the bowl of the device. Pour boiling water, lightly covering the bookmark, close the lid and select the “Soup” or “Stew” mode. After 3-5 minutes, lift the lid and skim off the foam, add roots and vegetables, and continue processing. Cook the product to the desired degree of softness, from 40 minutes to 2 hours. We regularly check its quality and add salt at the end.
- Microwave. This approach is correct to use only when working with a young product. Place it in a deep bowl or suitable saucepan, fill it with boiling water, add the necessary ingredients and seasonings. First, set the average power and wait 20 minutes. After this, reduce the power to a minimum and cook the product until done, checking its condition every 15-20 minutes.
- Double boiler. Regardless of how long the processing is carried out and what size the pieces of meat are, they must be wrapped in a baking bag. Otherwise, the finished dish will be too dry and dense. The workpiece should be immediately salted and peppered, you can even pour a little hot water into the bag. Processing time is about an hour.
Before using these devices, the meat should be doused with boiling water. In this case, there will be practically no scale during the cooking process of the component.
How to properly cook meat for broth?
Trimmings, bones and third-grade meat are usually used for broth. Despite the quality of the beef, in this case you can get a tasty and rich dish. You just need to follow these recommendations:
- Fill the washed and dried workpieces exclusively with cold water. Bring the mixture to a boil, skim off the foam and floating pieces of fat.
- Cook the mixture over very low heat at a barely noticeable boil for 4-5 hours. At the end of cooking, add salt.
- First cool the finished broth a little and only then filter it. If it turns out cloudy, you can use a guy. They come in different varieties - for beef broth, a product made from minced meat or grated carrots and egg white is best. The main thing is to add the composition in portions, into a hot, but not boiling product. In addition, you cannot miss the moment of removing the guy; it must float to the surface along with all the excess particles.
Even an experienced housewife can over-salt the broth, which will affect the quality of the meat. After this, many try to dilute the liquid with boiled water, trying to get rid of excess salt. It's better to take a different approach. Take half a glass of rice, wrap it in cheesecloth and put it in the mixture. Boil it for 15 minutes, excess salt should be absorbed into the rice.
Beef can confidently be classified as one of those types of meat that are rich in a huge number of elements beneficial to human health. Due to its small number of calories, beef is included in the list of products that are recommended for people who want to lose excess weight. Moreover, for quite a long time this meat has been popular on store shelves, because it can be used to prepare a hearty lunch or a dietary dinner, and if you try really hard, it can make an excellent holiday dish.
Beef is lean meat, it takes a long time to digest, so with its help the body is saturated with energy for a long time. Calf meat has an excellent effect on the level of hemoglobin in the blood and helps fight anemia. It also takes care of increasing muscle mass and strengthening bone tissue. Veal has a positive effect on a person’s physical condition and brain function, and also takes care of the digestive tract and blood vessels.
However, it is worth considering the fact that excessive consumption of beef is harmful to the body. For example, it can weaken the immune system or increase cholesterol levels in the blood. As with any other product, if the animal is not properly fed or the meat is stored incorrectly, beef can also be unsafe for health.
For various culinary experiments, the tongue, liver, heart or lungs are most often used. The tongue is considered a delicacy, and it also contains a huge amount of protein, which is good for those who are struggling with extra centimeters at the waist. Liver, within reasonable limits, is ideal for everyone: it is endowed with a great variety of amino acids, vitamins and mineral compounds. The lungs are distinguished by an impressive range of vitamins, macro- and microelements, however, many note that their taste is not so pleasant, and this part will not be eaten in large quantities.
Which part should I use for cooking?
If you prefer boiled meat, then you will like many parts of the beef carcass. Of course, the meat will turn out lean, which is good news, and you can use whatever you want as a side dish.
- The neck is perfect for cooking. Despite the large number of tendons it contains, its taste is still excellent. From this boiled part you can prepare all kinds of soups and broths with various additions, make minced meat, make cutlets, and even cook jellied meat.
- The rump - the back part of the carcass - is distinguished by the most tender meat. Ideal for all types of heat treatment, including cooking. You can make cutlets, get creative with the meatballs, and again, cook soup. By cutting the boiled meat into small pieces, you can add it, for example, to a salad with hard cheese and eggs.
- The so-called the edge is endowed with layers of fat, but is known for its excellent taste, which is liked by many gourmets. You can try making goulash or azu.
- Part of the blade has rather hard fibers, slightly thick veined, but has not at all fatty meat. Excellent for steak and minced cutlets.
- Certainly, First grade meat - brisket. You can do whatever your heart desires with it: cutlets, roasts, and soups. It is endowed with a layered structure and fatty layers, due to which it has amazing taste.
- The knuckle contains the marrow bone, but that doesn’t stop it from being really tasty. Has a large number of tendons. Suitable for broths, jellied meats and meatballs.
- Beef tails contain collagen, there are a lot of micro- and macroelements, B vitamins. On the contrary, there are few calories - 137, so this part of the beef body can be considered dietary. Since in order to obtain a certain volume of tails, a sufficient number of livestock must be sent to slaughter, this meat is considered a delicacy. Chefs from almost all over the world prepare delicious dishes from it.
How long to cook beef to preserve vitamins?
It is very important to prepare the beef for cooking. To do this, it must first be defrosted: it is best to do this on the bottom shelf of the refrigerator, where the meat can melt in large pieces, and the released juice can be absorbed back into the fibers. If you need faster defrosting, you can leave the meat in the bowl at room temperature for 4-5 hours. You can also use a similar function on the microwave or, alternatively, place the piece in warm water, constantly changing it to the original temperature.
Then you need to rinse the beef under running water and then dry it on paper towels. Depending on personal preference or according to the recipe you choose, cut the meat into pieces of a certain size.
The process of cooking beef takes a lot of time. The meat takes a long time to cook due to the high content of fibers and veins in it. However, to cook meat deliciously, it is worth spending this time. A similar recipe is suitable for preparing meat for soup, for combining it with a side dish or in a salad. Let's look at this procedure step by step.
- As in any other case, you need to properly rinse the meat to get rid of any dirt and unnecessary film.
- Depending on the size of the piece, pour water into the pan and bring it to a boil. For 1 kilogram of weight there are 1.5 liters of water.
- You can add salt, pepper, spices, bay leaf. Experiment with vegetables by adding onions or carrots.
- Then place the meat in the pan.
- It is necessary to remove the foam in a timely manner in order to avoid dark broth.
- After boiling again, reduce the heat and leave the beef to cook for 1.5-2.5 hours.
- If necessary, add water.
- You can check the beef for doneness using a knife. If it has difficulty piercing the meat and leaves red marks, then cooking must be continued.
- After cooking until done, let the meat sit in the broth for about 15–20 minutes. Turn off the stove.
How to make meat soft and juicy?
Professional chefs and nutritionists unanimously declare that beef is extremely beneficial for human health. Their consent is worth a lot, so there is no desire to doubt the correctness of this choice at all. However, many housewives note that the finished meat often turns out dry and tough. The taste of a dish is greatly influenced by a properly selected recipe.
Of course, it is important to choose a quality product. Experts say that the meat of young cows always produces the most tender dishes. You can distinguish an aged animal from a calf by the color of the meat: the older the cattle, the darker the flesh. Also, the old age of a cow can be determined by the structure of its fat. Good meat is distinguished by a uniform red tint of meat with thin whitish fatty layers. If these stripes are yellow, then the animal was old enough, therefore, the meat will become dry and tough.
If you cook fresh beef, you don’t have to worry about its quality, especially if you choose a good recipe. However, frozen meat can cause problems. It is important to defrost it correctly. To do this, place a piece of beef on the bottom shelf of the refrigerator for 3-4 hours. And then transfer to normal room temperature. Knowledgeable people do not recommend using a microwave and hot water, because even the highest quality meat can be ruined in such ways.
To make the beef soft and juicy:
- It is better to cook beef in large pieces, but you can cut already cooked beef into small pieces.
- Try dipping the meat into boiling water. This way you will be able to maintain its juiciness and elasticity.
- It is better to add spices 15–20 minutes before readiness; with this option, they will fully demonstrate their taste. Air can be drying, so to successfully boil beef, it's best to keep the lid on.
- If you prefer to fry your beef, first dip each piece of meat in a mixture of salt and spices. Do this a few hours before cooking, and just before placing the meat in a well-heated and oiled frying pan, pound it with a hammer. While cooking, add a little water to the meat until it completely evaporates. It is recommended to use cast iron cookware, which can preserve the tender texture of the meat.
- If you prefer to cook beef in the oven, then the ideal option would be to place it in a roasting bag: this way it can cook in its own juices. If you want to have an appetizing crust, some time before it’s ready, you can move the meat to a baking sheet and return it to the oven for a short time.
- Keeping beef tender when braising is quite difficult, but not impossible. Place the pieces cut into 3-5 centimeters into a hot frying pan, where they fry for 1 minute. Then place the meat in a saucepan, add hot water and simmer for 1.5-2 hours. As during the cooking process, salt and spices should be added 15–20 minutes before cooking.
- To make your beef goulash soft and impress your guests with its juiciness, try to choose meat that does not have chaff or veins in its structure. Place the chopped beef in a hot frying pan, where for the first few minutes, fry it over high heat until the pieces turn light. Then fill the meat with water, close the lid and reduce the heat to minimum, close the lid and leave the meat for about an hour and a half.
- Marinating is also an excellent way to make beef soft and juicy. To do this, you need to soak the meat in wine, citrus fruit or some fermented milk product in advance. It is better not to use vinegar for beef marinade, because it will only spoil the meat and make it drier.
Preparing a product for a child
Of course, any mother cares about the quality of the first complementary foods for her baby. If it comes to eating beef as something new after breastfeeding, then first of all you need to consult your pediatrician.
Doctors recommend introducing beef into a baby’s daily diet only after 7 months, however, it is important to follow some rules. For example, meat can be used as food only after the child’s body has accepted fruits and vegetables, or, more precisely, purees from them. The ideal option would be to start with complementary foods made on an industrial scale, that is, purchased meat puree, because it will be easier for the child’s body to absorb. In this case, of course, monitor the quality of the product.
If you cook meat in a pressure cooker, then spend 40 minutes on it, if in a pan - about an hour. Boiled meat can be chopped using a blender or passed through a meat grinder. The first time, try giving your child about a teaspoon of chopped meat, and then monitor the reactions of the little person’s body.
When parents reach 1 year of age, they gradually move away from feeding their baby purees. The child is getting teeth, so you can offer him all kinds of cutlets and meatballs. Children under 2 years of age should not be given oven-baked meat. If it comes to cooking small pieces of beef weighing about 100 grams, then it takes about half an hour, the minced meat is cooked for only 10 minutes.
Beef soup is especially popular among mothers. Let's see the recipe for making it.
You will need:
- 400 grams of beef, cut into pieces;
- 1.5 liters of broth;
- carrot;
- potato;
- sweet pepper;
- salt, herbs.
Place the beef pieces into the hot broth. After boiling, add diced potatoes, carrots and peppers. Cook for 10-15 minutes and then add salt. Add greens to the finished soup.
The video below explains how to properly cook beef.