Beef is completely unfairly considered a very tough type of meat that is difficult and time-consuming to cook, unlike the same pork. This opinion is not entirely true, you just need to know the basic rules for cooking beef stew, which can become a very soft and tender dish.
Preparation for extinguishing
In modern cooking, there is a wide variety of simple and complex recipes for preparing beef stew with all kinds of ingredients, spices, seasonings, sauces, etc. But most of them converge in the main preparatory event - marinating beef, which is enough just to sprinkle with coarse salt, black pepper and other seasonings or spices as desired. An average piece of meat weighing 1.5-2 kilograms is marinated for just a couple of hours, after which the beef can already be cooked.
There is one more preparatory trick that will help to make the beef very soft. So, you can cut off the beef fat from the shoulder or from the back leg, then fry these pieces over low heat along with vegetables (celery, carrots, parsley and onions are perfect). After that, the resulting fat must be drained and added to the broth, which will then become an important component of stewing meat.
Another trick that will allow you to keep the meat very tender and juicy is that the beef does not need to be cut into very small pieces, as is customary to do, for example, in Russia. Beef itself is very juicy, but this valuable juice can simply evaporate if the meat is cut very finely, after which you get a dry dish.
Beef stewing time
Only an experienced cook or butcher can determine the exact time of cooking this type of meat, who can calculate the number of hours and even minutes depending on the size of the piece of beef, the age of the animal and other parameters. In this regard, less knowledgeable connoisseurs consider the optimal time of two hours, during which the beef is "surely" stewed properly. Moreover, there are methods to speed up this process: for example, you can coat even a large piece of meat with hot mustard (in this case, the beef does not even need to be salted or pepper), which can significantly reduce the cooking time to 1, 5 and even 1 hour (if the mustard well, very "angry").
It is important to observe other conditions for stewing beef. For example, the fire should be kept to a minimum during the cooking time, due to which the broth will evaporate very slowly, and the meat will eventually turn out to be very soft and juicy.
It will help you navigate the cooking time of the beef and part of the carcass. So, the tenderloin is cooked literally within 20 minutes, the edge, entrecote and shoulder blade - about 45-60 minutes, depending on the size of the piece, and the brisket, notch, bangs, flank and thigh - the longest, usually at least 1.5 hours.
