It would seem that what could be easier than cooking beef? Many housewives are sure that it is enough to just throw the meat into the water and cook it until it becomes tender. However, you need to know how to cook beef, just like beef broth.
It is necessary
-
- 1 kg of beef;
- 1.5 liters of water;
- vegetables (onion
- carrot
- celery
- potatoes);
- black peppercorns;
- Bay leaf;
- salt.
Instructions
Step 1
There are two ways to cook beef. If you want a rich and flavorful broth, place the beef in cold water and place the pot over high heat. In this case, more soluble proteins, aromatic substances and mineral salts will pass into the broth. If it is more important for you to cook tasty meat, put the beef in boiling water. In both cases, the water should only slightly cover the piece of meat. It is also allowed that the meat is not completely covered. In the first 15 minutes of boiling, about a third of the liquid in the meat goes into broth. Therefore, there will still be less meat and more broth.
Step 2
After boiling, cover the pan with a lid and reduce heat to low. This slow boil will prevent the fat from emulsifying, which can make the broth taste too greasy. Most housewives are used to removing the foam formed in the first minutes of cooking meat. However, this should not be done. This foam is the proteins that have passed from the meat to the broth. Therefore, skimming the foam reduces the nutritional properties of the broth. Don't worry about the foam floating in the finished broth. It will disappear during the cooking process.
Step 3
Cooking time for beef differs depending on the age and body condition of the cow. The meat of a young animal is usually cooked for 40-60 minutes, the meat of an old animal - 2-2.5 hours. You can check the doneness of the beef with a fork. Pierce a piece of meat at its thickest point. If the fork enters the meat without effort and no reddish juice emerges from the puncture site, the boiled beef is ready. Salt the beef at the end of cooking - about 10 minutes before the end of cooking. But, if your main goal is a rich and flavorful broth, add salt at the beginning of the boil. After turning off the heat, do not remove the lid of the pan - let the meat brew for about 10 minutes.
