Marble meat is a rare and expensive product that the Japanese came up with. It got its name from the evenly distributed fatty layers in the muscle tissues of young bulls, such meat resembles marble when cut. When cooked, the fatty layers melt and give the product incomparable softness, the meat melts in the mouth. In other words, this product has all the beneficial properties of meat, but at the same time it is much easier to digest than usual.
It is necessary
-
- For a spicy marbled steak:
- 200 g of marbled beef;
- vegetable oil;
- 3 g dried and minced garlic;
- 75 g onions;
- 75 g sweet pepper;
- 100 g of tomatoes;
- ground black pepper (to taste);
- salt (to taste).
- For the Japanese marbled meat European steak:
- 300 g of marbled beef;
- 2 cloves of garlic;
- 1 zucchini;
- 1 carrot;
- salt (to taste);
- ground black pepper (to taste);
- vegetable oil.
- For the Italian BBQ sauce:
- 1 head of onion;
- 100 g butter;
- 1 clove of garlic;
- 250 ml of red wine;
- 3 tsp lemon juice;
- 2 tbsp. l chopped parsley;
- ground black pepper (to taste);
- oregano (to taste);
- salt (to taste).
Instructions
Step 1
Marbled Spicy Steak Cut the meat into slices two to three centimeters thick. Rub the garlic chunks, season with salt, pepper and fry in vegetable oil to create a delicious crust, but the steaks themselves remain pink inside. Place in an enamel bowl or on a heat-resistant dish and place in a water bath, simmer until tender (check the readiness of the meat by poking it with a sharp wooden stick).
Step 2
Finely chop the onion and bell pepper, simmer for 10 minutes in the fat left in the steak pan. Cut the tomatoes into 4 pieces each, add to the onions and peppers and simmer for another 5 minutes. Place the prepared steaks on a flat, wide dish, top with the vegetables and serve hot with mashed potatoes.
Step 3
Japanese marbled European steak. Wash, dry, cut into 1cm thick pieces, season with salt and pepper. Peel the garlic, cut into slices. Pierce the meat in several places with a knife, stick the slices of garlic into the punctures.
Step 4
Wash, peel zucchini and carrots, cut into large pieces. Heat vegetable oil in a skillet and quickly fry the meat until golden brown. Place the steaks on a baking sheet and cook in the oven over medium-low heat.
Step 5
Fry the carrots and zucchini in the fat left over from the meat. Place the steaks and vegetables on a platter and serve with the sauce.
Step 6
Italian BBQ sauce. Wash and peel the onion, cut into half rings, then put the pan on the fire and put 50 g of butter there, fry the onion until golden brown. Add oregano, crushed garlic, lemon juice, salt and pepper to the onion, pour in 250 ml of wine and cook over low heat for another 5 minutes. Remove from heat, stir in remaining butter, add chopped parsley.
