Beef is considered one of the best and most useful types of meat - in this opinion both culinary experts and nutritionists agreed. And given that unanimity between these specialists happens extremely rarely, the truth of the statement regarding the meat product is obvious. Only now, the statement about the stiffness and dryness of beef is no less rare, which can be refuted if you adhere to certain rules in the process of its preparation.
Instructions
Step 1
In order to please yourself and your loved ones with really soft, tender and juicy meat, first of all, you should choose it correctly based on the culinary characteristics of certain parts of the animal's carcass. So, fillets, brisket, tenderloin and rump, which are considered premium products, are ideal for cooking chops and steaks. For meatballs, chopped cutlets and minced meat, it is better to use meat of the first grade - this is a rump, sirloin and a shoulder blade.
Step 2
The softness of beef directly depends on the age of the animal. The meat of young cows tastes especially wonderful. Tenderness is characteristic of the meat of dairy calves. But the "old" beef cannot boast of juiciness and softness. It is easy to recognize it by its color - the darker it is, the older the cow was.
Step 3
The color of fat testifies to the quality and softness of beef. Good meat has a uniform red tint without dark or, conversely, pale spots, with thin white layers of fat. Yellow streaks are a sure sign of the old age of the animal, and, consequently, the stiffness and dryness of beef. If, however, it was not possible to determine good meat, and there was not the best piece on your table, try to soften it in one of the ways that are most suitable for your situation.
Step 4
Fresh beef does not need additional softening, but it is not so easy to provide softness to frozen meat. The most important thing is to unfreeze it correctly, or rather gradually. Take the product out of the freezer, transfer it to the refrigerator, and after 2-3 hours, transfer it to the table and wait until it is completely thawed at room temperature. A microwave oven and hot water are not helpers in defrosting beef, from the influence of both methods, even initially not tough meat will become tasteless and "rubbery".
Step 5
The decisive role in the softness of the finished dish is played by the direction of the beef cut. Bearing in mind that long fibers become tough when cooked due to curdled protein, slice the beef exclusively across the fibers.
Step 6
If you decide to cook beef, a few simple rules will help you to achieve the softness of the finished dish. First, it is better to cook the meat in one large piece, and cut the product that has already been cooked and has cooled down. Of course, it will not work to get a rich meat broth with this method of boiling, but the beef itself will acquire sufficient softness and juiciness. The second rule - you need to lower the meat already in boiling water, the third - it is best to add spices 15 minutes before the end of cooking. The third is to boil the beef with the lid closed to prevent oxygen from reaching it. You can also add well washed banana peels, a tablespoon of vodka, or half a teaspoon of sugar to the pot to achieve softness during cooking.
Step 7
Other steps will help you to make the beef tender when frying. Meat will certainly become juicy if you roll it in salt and spices a few hours before frying, before sending it to the stove, beat it well with a special hammer, preheat the oil in a pan, at the end of frying add a small amount of water to the meat and grind it under cover until the liquid evaporates completely. By the way, it is better to use heavy dishes with a thick bottom, preferably made of cast iron. Beef tenderloin is considered the optimal part of the carcass of an animal for frying. It is followed by fillet, steak and brisket in decreasing order of softness.
Step 8
The key to the softness and juiciness of beef baked in the oven will be to place it in a special culinary sleeve, which will prevent moisture evaporation and ensure that the meat is cooked in its own juice. If you cannot imagine a finished dish without a golden brown crust, take it out of the sleeve, put it on a baking sheet and keep the beef in the oven for some more time. Scaling it with cloves of garlic and other spices will help make the beef soft and juicy.
Step 9
It is quite difficult to preserve the juiciness of beef during the stewing process, but it is quite possible to achieve its softness, tenderness and the feeling of “melting in the mouth”. To do this, cut the meat into cubes 3-4 cm in size, send it to a hot frying pan for literally 1 minute, then transfer it to a saucepan, cover with hot water, add spices and simmer over low heat with the lid closed for 1, 5-2 hours. Salting the dish, as in frying, should be at the very end of cooking, when all biochemical processes have already been completed. You can find out about the readiness of beef stew by lightly separating its fibers from each other.
Step 10
To keep the beef goulash soft, try to choose meats that are free of chaff and streaks. Put the beef in a hot cast-iron pan with a thick bottom, for the first minutes, until it becomes light-colored, fry the meat over high heat, for the next hour and a half - on the minimum with the lid closed. When preparing the product in this way, the goulash will grind well and will certainly delight you and your loved ones with its softness and juiciness.
Step 11
A universal way to soften beef is to pre-marinate it. It is important to consider here that a softening ingredient must be present in the marinade, the function of which can be performed by products containing active organic acids. These include wine, citrus fruits and fermented milk drinks. But it is not recommended to use vinegar for marinating beef meat - it draws liquid from the beef, making it dry and tough.
