Boiled beef will be the basis for many appetizers, hot and cold dishes. Deliciously cooked meat is a complete, satisfying meal in itself. To give beef a rich taste and spicy aroma, it is cooked with vegetables, spices, spices, and other additives, served with various sauces and side dishes. This product can be part of a healthy dietary diet, served on the table every day and on holiday.
Delicious boiled beef in a hurry
You can easily boil beef according to the classic recipe, if you choose the right meat. Fresh, non-frozen, tender pulp, such as juicy brisket, will cook quickly.
To speed up the cooking process, you need to cut the beef into pieces along the grain. Then sauté on both sides in a cast-iron skillet in vegetable oil, making high heat. The meat should be golden brown.
Boil water in advance, dip the fried pieces of beef into it and do not salt. Remove the foam, pour in a tablespoon of vegetable oil and cook over medium heat, covered for 40 minutes.
Add table salt to taste 6-7 minutes before the end of cooking. Finished beef should be soft, do not emit reddish juice when cutting. Serve with cucumber and tomato salad, mashed potatoes.
Boiled beef pulp for broth
To prepare a delicious beef broth for soup, the frozen meat should be allowed to thaw at room temperature, and the steamed beef should be kept in the refrigerator compartment for 30-40 minutes.
Take a piece of beef pulp weighing from 500-600 grams, remove films and tendons, peel them. Put in boiling water, make a slow fire and remove the foam. Cook for 1, 5 hours, then pierce with a fork. If it easily enters the pulp, then the meat has come to readiness.
- Add to the broth 30 minutes before the end of cooking:
- table salt to taste;
- 3 bay leaves;
- 3-4 peas of allspice;
- peeled whole onion head.
Turn off the stove and let the broth brew for 15 minutes, then strain, remove the beef and cut into portions. Send to ready-made soup cooked in beef broth. The recipe is suitable for protein diets.
Boiled beef on the bone for a rich broth
Prepare beef brisket or neck on the bone, ham. Rinse well under running water. Put the meat in a saucepan with a thick bottom and walls, pour cold filtered or bottled water. You need to calculate the proportions: 3 liters per 1 kilogram of beef.
Bring the water to a boil and remove the foam that has risen with a slotted spoon. Make a slow fire and cook the meat on the bone without a lid for 2-2.5 hours. Half an hour before readiness, add lavrushka and a few peas of allspice.
Rinse and peel large carrots, 2-3 celery roots and onions. Dip whole in broth. Add a bunch of washed parsley and a few dill sprigs. Add table salt to taste 10-15 minutes before the end of cooking.
Cooked boiled beef is easily separated from the bone. Remove the meat and cut into portions. Separate the broth from herbs and vegetables, strain for soup, borscht, cabbage soup. Bones can still be boiled while cooking a hot dish, then removed.
Oven-cooked beef with vegetables in a pot
Wash and peel the head of onions, large carrots. Cut the onion into thin half rings, grate the carrots on a coarse grater. Rinse a kilogram of beef well in running water, dry with a paper towel and cut into cubes.
Combine meat with chopped vegetables. Sprinkle with three tablespoons of vegetable oil, add a teaspoon of table salt and freshly ground black pepper on the tip of a knife. Mix everything well with your hands, then leave to marinate at room temperature for half an hour.
While the beef and vegetables are in the marinade, rinse the ceramic pots and fill them with clean cool water. Before installing in the oven, drain the water, put the beef with carrots and onions in containers and pour 5 tablespoons of water into each pot. To cook juicy meat with vegetables very tasty, you need to bake it for a long time - 2 hours in pots under lids at an oven temperature of 200 ° C. Serve as a separate dish for dinner.
Boiled beef in a slow cooker
Rinse 800 grams of beef tenderloin, cut into pieces of the same thickness, weighing 150-200 grams. Put in a multicooker bowl. Top with a few peppercorns, a teaspoon of ground coriander, one clove and a couple of lavrushkas. Cover with cold filtered water.
To prevent the broth from boiling too much when boiling beef, it is recommended to use the "Stew" mode. Cook meat in a slow cooker for 2 hours. Before serving, season with salt and pepper to taste, serve separately the filtered broth, fresh herbs and light vegetables. A good side dish for boiled meat is fried potatoes or mashed potatoes.
Boiled beef roll stuffed with chicken
A kilogram of beef shoulder, removed from the bone, rinse, dry. The pulp must be opened like a book. To do this, lay out on a board and make a cut in the middle along the fibers with a sharp knife, leaving the lower two-centimeter layer of meat intact.
Move the layer of beef apart by hand, make deep cuts inside the piece on the left and right sides, not reaching the edges by 2 cm. Then open the meat like a book, cut into thick places and cover with clean plastic wrap. Beat well so that the thickness of the beef is 0.5-1.5 cm.
- For the marinade, mix in a separate bowl:
- a teaspoon of paprika;
- 0.5 teaspoon ground nutmeg;
- a teaspoon of hops-suneli;
- on the tip of a knife, freshly ground black pepper.
Pour a couple of tablespoons of freshly squeezed lemon juice and half a glass of soy sauce into the dry mixture. Stir everything well. Put the meatloaf blank in a spacious bowl, pour over the marinade. Cover with cling film, make a bend and put in the refrigerator overnight.
Rinse a couple of chicken thighs well in running water and dry. Cut off the meat, cut into equal thin slices. Pour in two tablespoons of freshly squeezed lemon juice, season with salt and pepper to taste.
Grate 50 grams of hard cheese. Rinse, dry and finely chop a bunch of dill. Press or crush a couple of garlic cloves. Mix chicken with herbs, cheese and garlic, leave to marinate at room temperature for half an hour.
Expand the pickled beef pulp, put the chicken filling inside and form a roll. Place in a baking bag with a couple of bay leaves, squeeze out all the air and seal. Place in a net or tie with twine.
Place the beef roll in a saucepan. Cover with cold water and cook over low heat, opening the lid, for 2 hours. Half an hour before the end of cooking, salt the broth to taste. Unpack the finished dish.
Pass 2 garlic cloves through a garlic press, add spices to taste and mix everything. Grease the roll with the resulting mixture, wrap it in cling film and hold it in the refrigerator compartment for 1.5-2 hours before serving.
Beef goulash soup
The recipe for a thick, hearty goulash soup assumes that the beef will be stewed and boiled. First you need to rinse well 400 grams of beef tenderloin, dry and cut into cubes.
Then finely chop 300 grams of peeled onions and sauté in a saucepan with a thick bottom in refined vegetable oil until golden brown. Remove 5-6 garlic cloves from the husk, chop and add to the onion. Stir, sauté for a minute.
Add to the pot:
- 30 grams of ground cumin;
- some freshly ground black pepper;
- 30 grams of sweet paprika;
- 5 grams of ground coriander.
Put the beef, mix everything well, add water and simmer over low heat, covered for 1, 5 hours. Add water if necessary.
Blanch a large tomato in boiling water for a minute, take it out and quickly peel it off. Cut the pulp into cubes and place in a saucepan, add a tablespoon of tomato paste.
Wash 3-4 potatoes, carrots, 2 bell peppers. Remove the stalk, core, seeds from the pods, chop the fruit into strips. Peel the carrots and potatoes, chop them into small cubes and add the vegetables to the pan.
Pour over two glasses of water and cook the goulash soup until vegetables are cooked over medium heat. Finely chop the chilli pod, remove the stalk and seeds, and put in the broth along with chopped bell peppers. After 15 minutes, turn off the stove and leave the beef goulash soup for another 15 minutes. Serve with fresh herbs. Thick goulash soup is both the first and second course.
Boiled beef with gherkin sauce
Take 1 kilogram of fresh beef rump or rump. Wash meat, carrots, celery root. Peel the vegetables and chop into large pieces. Peel the head of the onion, cut it into 4 parts, but not completely, insert into it a couple of bay leaves, cloves and allspice peas. Rinse a bunch of dill and parsley, peel 2 garlic cloves from the husk.
Put vegetables, herbs and seasonings in a saucepan, cover with cold water and boil. Dip the beef into boiling water, make a slow fire and cook, removing the rising foam with a slotted spoon. It takes a long time to cook the meat - at least three hours, salt to taste an hour before being cooked.
Remove the finished beef from the broth and cool, and only then cut it into portioned slices so that the pulp does not fall apart. Reheat in broth if necessary.
For gravy, fry a tablespoon of wheat flour until brown in a cast-iron skillet on a tablespoon of butter. Pour in a couple of ladles of hot filtered beef broth, stir and simmer for 10 minutes.
For 5 minutes, put half a glass of chopped gherkins into the gravy. Season to taste with salt, pepper and sprinkle with chopped dill and parsley. Serve with boiled beef, vegetable garnish, strained broth.
Boiled beef shoulder with tomato-garlic sauce
Boil 3 liters of water and dip the whole washed beef shoulder into it. Add washed and peeled vegetables and roots:
- a couple of carrots;
- pod of sweet pepper;
- parsley root;
- onion head.
Remove the foam, cook, opening the lid, over low heat for 2 hours. Then salt the broth to taste, add seasonings:
- a few peas of allspice;
- a couple of bay leaves;
- a few sprigs of fresh basil;
- a few sprigs of fresh parsley.
Cook the beef over low heat with constant boiling for another half hour, then remove from the broth and cut into portions across the fibers.
Prepare the tomato-garlic sauce. To do this, rinse the tomato in running water, cut into slices and remove the seeds. Grate, remove the skin. Peel 3 garlic cloves, chop finely, add to the tomato mass. Sprinkle with salt and ground black pepper (0.5 teaspoon each), mix everything well and serve with boiled beef.
Cooked-smoked beef
Cut 2 kg of marbled beef into pieces of the same size, for example, as for steaks. Rinse, pat dry with paper towel. In a bowl, combine the marinade ingredients:
- 2 tablespoons of coarsely ground table salt;
- a teaspoon of granulated sugar;
- 0.5 teaspoon freshly ground pepper;
- a whisper of dried rosemary;
- a pinch of ground nutmeg;
- 3-4 crushed garlic cloves;
- 3 tablespoons of apple cider vinegar.
Grate the beef with the resulting mixture, place it in a vacuum bag and put it in the refrigerator compartment for a day. Then pour cold water into a saucepan, and when it starts to boil, make a slow fire and dip the marinated meat into it.
Cook for 40 minutes, take out and let dry well. To do this, tie the meat with twine, hang for a couple of hours. Place pieces of dried boiled beef on a wire rack or on the pins of a home hot smoked smokehouse and cook for 1 hour.
Boiled and salted beef brisket
Rinse a kilogram of beef brisket, cut into longitudinal pieces. Dissolve table salt in cold water at the rate of 4 tablespoons per liter, put a peeled head of garlic and seasonings to taste: allspice, bay leaves, rosemary. Boil, simmer and lower the beef. The meat should sink in the boiling brine.
Cook for an hour, then turn off the stove and let the brisket cool down at room temperature. Take out the meat and dry it. Mix in a separate bowl:
- a teaspoon of sweet paprika;
- black pepper on the tip of a knife;
- 2-3 crushed garlic cloves.
Grate boiled and salted beef with the resulting mixture. Before eating meat, it is recommended to wrap it in foil or parchment and refrigerate.
