Oven-roasted, grilled, or pan-fried beef is a great dish for a family dinner or a festive dinner. But tough and overdried meat can ruin your meal's enjoyment. To keep it juicy, master a few simple cooking techniques. Each cooking method has its own little secret.
It is necessary
-
- fat;
- fatty ham;
- scoring needle;
- foil;
- vegetable oil.
Instructions
Step 1
Choose the right meat. Loin, rump and ham are suitable for frying and grilling. Neck, shoulder blade, shank and brisket are ideal for slow braising with added liquid.
Step 2
Add fat to the meat that is baked in a large piece to be juicier. The piece can be wrapped in a thin layer of lard or fatty ham. Cut them into thin slices and beat off. Carefully wrap the meat and tie it with a strong thread. For extra flavor, you can add grated garlic, ginger, or parsley under the strips of fat.
Step 3
Will add tenderness and filling to the meat. Cut the bacon into thin, long strips. Fasten the "thread" of bacon in the scoring needle and "sew" the meat, stepping back 1 cm from the surface of the piece. Finished beef should resemble a neat basket.
Step 4
The easiest way to bake juicy beef is to wrap small pieces of meat in foil. Do not rush to get the finished beef out of the package - let it cool slightly and soak in its own juice.
Step 5
If you plan to grill the beef, cut it into coarse pieces - the small pieces are very browned and tough. For more tenderness of the meat, grease it with vegetable oil. Place the beef on the wire shelf and place the baking sheet underneath. During the cooking process, constantly pour the juice that stands out.
Step 6
For juicy steaks, chop across the grain to keep the juice inside the steak. Place the steaks in a preheated pan and quickly fry them on both sides, as if "preserving" the juice under a golden brown crust. After that, the meat can be fried until tender or placed in a saucepan and stewed with sauce.
Step 7
When cooking stews, don't spare the gravy. Check the liquid level in the saucepan regularly. If it has dropped and the meat is not ready yet, you can add a little broth. Cover the container with a lid or foil - this will prevent the liquid from evaporating and the beef will remain juicy.
