A properly cooked piece of meat is tender, soft, juicy and aromatic. In addition, boiled meat is a valuable protein product, rich in mineral and extractive substances.
It is necessary
-
- - piece of meat;
- - mustard;
- - mineral water.
Instructions
Step 1
Choose meat to cook. For boiling, choose carcass parts that contain a significant amount of connective tissue. When heated in hot water, the connective tissue swells gradually and the meat becomes soft. From the beef carcass, select the edging, brisket, parts of the hind and front legs for cooking, from the carcasses of small livestock - brisket, shoulder blades. The piece should be no more than 1.5-2 kg, otherwise it will cook unevenly. The fastest way to cook is the meat of a young animal. It is better if the meat has not been frozen. But if the piece has been frozen, it must be completely defrosted before cooking. To do this, place the meat in a bowl, cover with a wet cloth and refrigerate.
Step 2
Rub a piece of beef with dry mustard and refrigerate for 10-12 hours. Then rinse the meat in cold water and boil. Or fill the beef with mineral water for 1-3 hours before cooking.
Step 3
Place the meat in boiling water to preserve minerals and protein as much as possible. Then quickly bring water to a boil and reduce heat to low. The meat should be boiled at a temperature of about 94 degrees C. With this heating, the connective tissue softens gradually, the meat retains moisture and becomes soft.
Step 4
Cover the pot with a lid. Excess oxygen will not enter the dishes and fat oxidation will be minimal. You can add a peeled onion, carrots, seasonings, a little mustard or lemon juice to the broth at the rate of 1 tbsp. l. for 1 liter of water. Salt the meat shortly before the end of cooking. Do not add water during cooking.
Step 5
Do not overcook the meat as it will crumble when you cut it. The duration of cooking depends on the part of the carcass, the weight of the piece, the age of the animal and varies from 20 minutes to 3-4 hours. To determine the readiness of the meat, pierce it with a knife to the middle - the blade should pass easily, and colorless juice will flow out of the meat.
Step 6
Leave the cooked meat for 10 minutes in the broth in which it was cooked. Then remove from the pan, cut into portions across the muscle fibers, drizzle with hot broth mixed with butter and serve. If you need to use the boiled meat later, then in order to prevent it from drying out, wrap it tightly in foil or place it in a plastic container with a lid. The meat can then be reheated in hot broth.
