The tenderness of a meat dish depends on the quality of the meat and on the correct processing method. If you come across a not very successful piece, you can pre-marinate it, beat it off, stew it or bake it in foil. All of these methods will help make the meat softer, juicier and more delicious.
It is necessary
-
- 1 kg of meat;
- 750 g dry red wine;
- 4 pieces of onions;
- parsley;
- salt
- black pepper
- laurel
- coriander; - 100 g of vegetable oil;
- 1 kiwi.
Instructions
Step 1
Soft beef stew Rinse the meat under cold water and pat dry with paper towels. Cut the meat into 3x4 cm cubes, heat a pan with vegetable oil and fry it on all sides until golden brown, over high heat.
Step 2
Transfer the fried meat to a heavy-bottomed saucepan, add a couple of tablespoons of vinegar and pour a liter of boiling water over it. Put on high heat, and when the contents boil, reduce heat and cover the pan with a lid. Simmer for about an hour.
Step 3
After an hour, add a few bay leaves, chopped onions and grated carrots to the meat. Put the stew again. Top up with boiling water if necessary. Simmer for another 20 minutes, then salt, add garlic passed through a press, spices, chopped herbs and a couple of tablespoons of tomato paste. Mix everything well and simmer the meat for another 5-7 minutes.
Step 4
Meat stewed in wine Cut the meat into 1, 5 cm thick slices. Beat each piece lightly. Place the meat in a bowl, sprinkle with finely chopped herbs, onions and stir. Pour wine over everything so that it completely covers the meat. Place the lid on the dishes and refrigerate for at least 12 hours.
Step 5
After that, peel the meat from onions and herbs and fry it on both sides until golden brown. Fry the finely chopped onion in another skillet. Transfer the meat to a heavy-bottomed saucepan and add the cooked onions, pepper, top with the remaining wine, cover and simmer for less than an hour. Add wine periodically. When the meat is ready, transfer it to a plate, and from the remaining liquid in a saucepan, cook the sauce, adding cream.
Step 6
Tough meat will become soft and tender if marinated first. Simple onion juice is an excellent marinade for any tough meat. White, bitter onions work best. Cut it into slices, sprinkle with coarse salt and your favorite spices, and then mash thoroughly with your hands until the juice is released. Mix the onion with the meat and mash everything together again so that the juice completely saturates the meat. For tough meat, a red wine marinade is also suitable. Add 2 tablespoons of lemon juice, a pinch of dry mustard and a little sugar to a glass of dry red wine. Cut the onions into rings, place in a deep bowl, cover with the wine mixture and add cloves and bay leaves. Bring the marinade to a boil, cool and marinate the meat in it for at least 12 hours. Quickly marinate tough meat with kiwi. Peel half a ripe kiwi, mash the pulp until smooth. Mix this puree with a glass of vegetable oil, add coriander and finely chopped parsley. Marinate meat in this sauce for no more than 3 hours.
