T-bone is the common name for different cuts of meat. The cooking time differs depending on the amount of meat fiber. The product is often used for soups, broths, stews, since such a set always gives a good broth, makes the first courses hearty, rich in taste.

How to prepare an ingredient

Some of this type of mascara can be used solo. This could be:

• loin;
• ribs;
• steaks.

The above parts can be baked, stewed or fried. Soup sets are often added to various stews. Many housewives are worried about how much to cook the product to obtain a rich meat broth. The classic cooking option is 1.5 hours, but the time may vary. Here you will find many interesting step-by-step recipes with photos, where cooks show all the nuances of cooking in every detail!

Dishes with beef on the bone

With this portion of the carcass, you can prepare many delicious warming first courses, such as:

• hodgepodge;
• Borsch;
• soups;
• stews.

Various options for stews, stewed, marinated, boiled meat are very popular. Which option would you like? Choose the best recipe from our culinary selection!

Step-by-step photo recipe for making "those very" homemade cutlets, with bread crumb and two types of meat - pork and beef. Preparing this dish is simple - we twist meat, bread, onions in a meat grinder, make homemade minced meat, form cutlets, roll in flour, fry until cooked in a pan. Serve cutlets with the best side dish for this occasion - mashed potatoes.

I suggest trying to cook such a marbled beef schnitzel in a frying pan in hot oil (and what, there are weirdos who cook this dish in the oven!) Veal is ideal, but if you use it, you can safely call this dish a classic "Viennese schnitzel", because in essence, we will cook it today! Potatoes will be prepared for the meat as a side dish, although you can certainly do without it.

The recipe for beef baked in pots with potatoes in the oven. Cut the meat, potatoes and onions into cubes. Place onion and beef in pots, salt, pepper, stir, let marinate for 15 minutes. Add potatoes, a piece of butter, cheese, coat the topmost layer of dishes with a drop of mayonnaise (for the crust), place the pots in the oven, bake until tender. That's the whole recipe!

The recipe for a doctor's sausage cooked at home in accordance with GOST. If you are tired of eating "it is not clear what", and "it is not clear from what" - be sure to try to cook a normal doctor's sausage at home from real meat, and you will immediately understand the difference! Whoever says anything - the recipe is the simplest, a stick of doctor's sausage cooked at the weekend will allow you to make sandwiches all week from which you can not fear for your health, but at the same time, get an incredible taste pleasure!

The recipe for Azu in Tatar, which was prepared from beef, pickled cucumbers and potatoes. I tried to recreate the recipe for this Tatar cuisine dish on the basis of my childhood memories of how my father prepared this azu ... I do not pretend to be the original, because I had to speculate a lot, but the result was quite satisfactory, which I wish all of you!

Photo of a large, tasty and juicy chopped beef steak. Chop the beef (preferably tenderloin) with a knife, then salt and pepper the meat, beat it well, form a steak and fry it first in a pan, and then bring it to the required degree of roasting in the oven. This storehouse of men's cooking is served under a fried egg. Very tasty and relatively easy to prepare, I recommend trying it! Well, to make it easier, I wrote a recipe with step-by-step photos of a steak to help you.

Photo of roast beef that I once cooked. I just took a piece of marbled beef and marinated it a bit in a mixture of olive oil, black pepper and garlic. Next, he fried a piece of meat in a grooved frying pan, brought the piece of meat to the required degree of roasting in the oven, cut it into portions and served all this wonderful thing to the table along with sauerkraut! I posted the recipe for my marbled beef roast with step by step photos here.

Photo of a beef steak baked in cheese. Cooking is not much more difficult than a regular steak. That is, we need to take a good piece of beef, fry it on both sides in a pan. Put a couple of circles of tomato and cheese on the meat, place the steak in this form in the oven and get what you see in the photo. I posted a steak recipe with step by step photos here.

Photo of a beef steak cut from the hip of a bull and fried until cooked in a pan. In fact, I personally did not cut anything, but bought the necessary blank in the store and prepared a steak for frying. The cooking process itself traditionally looks something like this: we coat a piece of beef with olive oil on all sides, let it rest and come to room temperature, after which we fry the meat twice on each side in a special corrugated frying pan on dry (i.e. without additional oil). After frying, the roundrumb steak rests for 2 minutes, then it is salted, peppered, coated with ghee and immediately served under a glass of dry red.

Photos of meatballs I once cooked as a main course. The meatballs are made with ground beef mixed with onions and a couple of egg yolks. Small balls are formed from the minced meat prepared for meatballs, which are dipped in flour, an egg in breading, and then baked until cooked in highly hot vegetable oil. I wrote a very simple and most importantly delicious recipe for cooking the meatballs shown in the photo, you can familiarize yourself with it.

Photo of a roast beef cooked in a pot. The meat was cut into large pieces, and then baked in a pot in the oven along with onions and tomatoes. A description of one of the simplest pot roast recipes can be found here.

Photo of beef stewed in red wine. The dish is made simply. Fry large pieces of beef pulp in olive oil until baked, then send chopped onions to a cauldron with meat, then carrots. Salt the dish, pour in a couple of glasses of red wine, then simmer the beef and wine for about an hour under a closed lid. 10 minutes before the end of cooking, spicy herbs (thyme, rosemary), garlic, chopped into slices and freshly ground black pepper are sent to the cauldron. Simultaneously with cooking the meat, we prepare a side dish. To do this, it is enough to place in a cauldron (directly on the meat) an earthenware or porcelain bowl with green beans and / or broccoli, the vegetables are miraculously steamed.

Photo of lasagna, which I once made from minced meat, mushrooms, and purchased lasagna sheets. Since lasagna, like pizza, does not have a single recipe, without further ado, I got very creative with the process of making lasagna. He made the meat base on the basis of ground beef, mushrooms and pre-fried vegetables, after which he poured the minced meat with a glass of red wine, and at the very end - added garlic and chopped parsley, dill and green onions, poured a layer of lasagna with béchamel sauce and sprinkled with grated cheese. At the very end, the lasagna pictured was sprinkled with parmesan. The dish of Italian cuisine turned out to be very tasty and satisfying, if anyone wants to try making minced meat lasagna shown in the photo, I attach its recipe.

Photo of fried meat cooked by me with potatoes and vegetables. The beef is cut into small slices and then marinated in spices. Potatoes, cucumbers, garlic and tomatoes are cut into thin plastics, after which the meat and potatoes are separately fried in a cauldron until half cooked. Fried meat and potatoes are sent to a cast-iron pan, cucumbers and tomatoes are also placed there, everything is slightly mixed and sent to a preheated oven until a baked crust is obtained on meat and potatoes. It turns out very tasty and original.

- the most popular meat in the world, from which chefs of any country can cook hundreds of dishes. It is prepared with vegetables and mushrooms, fruits and, soaked in milk and red wine, in marinades with spices and vinegar. Hot beef dishes are eaten with a garnish of vegetables, potatoes, rice, cold ones - with sweet and sour or spicy sauces. Beef goes well with red grape wines and beer, cognac and vodka.

In addition, beef meat contains a complete, easily digestible protein with essential amino acids for the human body, a large amount of vitamins B6 and B12, vitamin PP, as well as zinc, magnesium, potassium, calcium, sodium, phosphorus, iron and many other elements.

Therefore, for a healthy diet, beef dishes are recommended to be consumed at least 2-3 times a week.

How to cook beef so that the meat retains its juiciness and tenderness?

To make a delicious beef dish, learn how to choose it:

1. The meat should not be dark, this indicates that it is old. Chunks of young beef should be a uniform red color, but not bright. The bright red and red prints on white paper indicate that the beef was tinted.
2. Old beef is also evidenced by yellow fat, young beef has a creamy fat.
3. Do not buy frozen meat, only chilled, otherwise there is a chance to buy stale, with a smell. And doctors do not recommend eating frozen meat.

It is best to fry and stew the highest quality meat - tenderloin, shoulder blade, shank back, entrecote, sirloin. For minced meat, the rump, flank, lower part of the rump are suitable, and the most delicious broth will turn out from the brisket and neck.

Our recipes will help you to easily and simply prepare delicious beef dishes, preserving all the juiciness, tenderness and tenderness of the meat. And properly cooked beef is not only a gastronomic pleasure, but also health!

Old Russian pickle with beef

• Servings - 6

Ingredients

• Beef for broth - 1 kg
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Pickled cucumbers - 4 pcs.
• Pickle from cucumbers - 1 glass
• Pearl barley - 100 g
• Bay leaf - 2 pcs.
• Vegetable oil - for frying
• Salt and pepper to taste.

Preparation
Wash the meat and boil it with bay leaves to make at least 3 liters of broth. Strain the broth through cheesecloth, cut the meat into pieces. Throw away the bay leaf.

Pour barley into the broth and cook for 40 minutes. Cut the potatoes into cubes, put in the broth, salt and cook for 10 minutes.

Old Russian beef pickle.

Finely chop the onion, coarsely grate the carrots. Fry the onions in vegetable oil for 5 minutes, then add the carrots and fry for another 5 minutes. Put the mixture in the broth and cook for another 5 minutes.

Cut the cucumbers into strips, put in the broth, add the brine and chopped meat. Mix everything well, check for salt, add pepper and cook for another 10 minutes.

Beef stew with vegetables

• Servings - 4
• Cooking time - 1.5 hours.

Ingredients

• Beef - 500 g
• Potatoes - 300 g
• Zucchini - 2 pcs.
• Tomatoes - 3 pcs.
• Bulgarian pepper - 2 pcs.
• Bulb onions - 1 pc.
• Mayonnaise - 3 tablespoons
• Sour cream - 3 tablespoons
• Salt, pepper - to taste
• Greens (parsley, dill, cilantro, rosemary) - to taste

Preparation
Wash the beef and cut into large pieces. Season with salt and pepper. Fry quickly over high heat to form a crust.

Potatoes and zucchini in large cubes. Onions and peppers in half rings. Mix all vegetables in a large bowl. Season with salt and pepper.

Beef stew.

In a deep baking sheet or refractory dish, lay in layers: vegetables-meat-vegetables. Mix mayonnaise with sour cream and top with vegetables. Sprinkle generously with finely chopped herbs.

Cover the dishes with a lid or foil. Place in an oven preheated to 200 ° for 45-60 minutes.

Classic beef steak

• Servings - by number of eaters
• Cooking - 15 minutes.

Ingredients

• Steak (2.5 cm thick) - according to the number of eaters
• Salt, pepper - to taste
• Seasoning "Provencal herbs" - to taste
• Vegetable oil - for frying.

Preparation
The first secret of a delicious classic steak, like in American films, is to cook a fairly large and thick piece of meat evenly in a short time. Fresh (chilled) meat is best suited for this. If you are going to make a steak from frozen meat, then defrosting should take place naturally and slowly, in the refrigerator, and not in the air and never in the microwave!

The second secret is that the steak must be at room temperature before cooking, so take it out and let it sit for 20 minutes. Then pat it dry with paper towels.

If you don't have Provencal herbs, make your own mixture of basil, rosemary, thyme, sage, mint, thyme, oregano and marjoram. Pour the seasoning, salt and pepper into a plate and mix.

Classic beef steak.

Dip the steak from all sides into the mixture, place and pat with your palm so that the seasonings "enter" the meat. Now grease it with vegetable oil - this will make it possible to fry it the same way.

Grease the pan with a thin layer of oil and heat it well. Place the steaks on top of it so that they do not touch. Grill over high heat for 3-4 minutes, then simmer on medium heat and another 2-3 minutes. And so on each side.

After frying, the steaks should be allowed to “rest” in order to give them the greatest aroma and softness. To do this, cover them with foil and leave for 10 minutes.

Cut with sharply sharpened knives without chipping - the meat should be cut perfectly evenly.

Selyansk-style beef meatballs

• Servings - 4
• Cooking time - 1 hour.

Ingredients

• Beef - 500 g
• Champignons (or any other mushrooms) - 500 g
• Bulb onions - 2 pcs.
• Flour - 2 tablespoons
• Garlic - 3-4 cloves
• Salt, pepper - to taste
• Vegetable oil - for frying.

Preparation
Wash, peel and boil the mushrooms in salted water. Pour the mushroom broth into a separate bowl, finely chop the mushrooms.

Make minced meat from the meat, add 1 onion, finely chopped, salt, pepper, a little mushroom broth and mix well. Shape the meatballs: make balls from the minced meat, then flatten them to make tortillas. Dip the meatballs in flour and fry over high heat until crusty. Fold into a saucepan.

Finely chop the second onion and fry with the chopped mushrooms.

Peasant-style meatballs.

Fry flour until golden brown, dilute with mushroom broth, add fried mushrooms and onions there and let simmer for 3-5 minutes.

Pour the mixture over the meatballs in a saucepan. Pass the garlic through a garlic press and sprinkle on the meatballs. Let it simmer for at least 40 minutes.

Serve with mashed potatoes.

Beef pork

• Servings - 4
• Cooking time - 1.5 hours.

Ingredients

• Beef (tenderloin) - 500 g
• Garlic - 5 cloves
• Lemon - 0.5 pcs.
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Pepper to taste.

Preparation
Wash and dry the meat with paper towels. Make cuts and stuff with garlic chunks. Mix salt, sugar, pepper and rub the meat well with the mixture.

Cut the lemon into slices and put them over the meat on all sides. Put it in a saucepan with a lid and put it in the refrigerator to marinate for 3-4 hours.

Beef boiled pork.

After the allotted time, get the meat, remove the lemon, and wrap the meat in 2 layers of foil. Place in a baking dish and place in an oven preheated to 200 ° for 1.5 hours.

The boiled pork is ready! It is delicious to eat it hot with any side dish, and cold, as a snack, or on sandwiches.

Beef marinades

To make the meat soft and juicy, as well as acquire a delicate or bright aroma, it is marinated. This is done in plastic or enameled containers so that the pieces do not touch the exposed metal, and their taste does not spoil. Beef is poured with marinade during cooking. Sometimes they make a sauce from it: add flour and starch, put on low heat.

For barbecue

Components:

• 3 tbsp. spoons of wine vinegar;
• 2 onions;
• 1 teaspoon coriander seeds;
• 2 teaspoons of salt;
• 1 teaspoon ground black pepper

Finely chop the onion, add pepper, salt, vinegar, coriander. Sliced ​​meat is mixed with the marinade with your hands and compacted a little. The container is closed with a lid and left for a day in a cool place for 1 day.

For baking in the oven

Ingredients:

• lemon;
• 2 onions;
• 4 cloves of garlic;
• half a glass of water;
• 1 teaspoon of salt;
• 1 teaspoon ground pepper

Lemon juice is mixed with cold water, finely chopped onion, garlic, salt and pepper are added to it. The meat is cut into pieces, poured with cool marinade and left for 3 hours.

For steak

Components:

• 6 cloves of garlic;
• 1 onion;
• 3 tbsp. spoons of 9% vinegar;
• half a glass of olive oil;
• half a glass of soy sauce;
• 2 tbsp. tablespoons of mustard;
• h. a spoonful of salt;
• h. spoon of pepper;
• rosemary

All components are ground in a blender until smooth. Beef steaks are marinated and refrigerated for at least 3 hours.

For frying

Ingredients:

• glass of water;
• 2 onions;
• lemon;
• 2 tbsp. tablespoons of sugar;
• 2 tbsp. tablespoons of salt;
• ½ teaspoon curry;
• 1 teaspoon of seasoning for meat

Finely chop the onion, knead it with your hands and mix with chopped beef, sprinkle with seasoning. Water is mixed with lemon juice, sugar and salt, poured into a bowl of meat. Mix everything well and marinate in the refrigerator for at least 4 hours.

How much to roast beef?

The meat is fried in chunks, in the form of steaks or chops. To do this, use a frying pan, grill, oven. Each dish has its own degree of readiness.

A steak is a 2-4 cm thick piece of beef flesh cooked in a special frying pan with a wavy surface. It is fried from 30 seconds to 5 minutes on both sides, knowing the basic methods of frying steaks.

To check if the steak is ready, you need to press on it.

An easier way to fry beef is 3-4 cm cubes. Cook them in a preheated pan for 25-30 minutes.

The chop is kept on fire until a crust appears, after which it is turned over and fried for 2 minutes on each side.

Classic Beef Stew with Onions

For cooking, you need a frying pan with a thick bottom, preferably cast iron. In it, the meat does not dry out and does not burn.

The calorie content of this dish is 275 kcal. The ingredients below can be prepared in 3 servings.

Components:

• 500 g of beef;
• 2 onions;
• vegetable oil;
• 1 teaspoon of sugar;
• a pinch of ground black pepper;
• 100 ml drinking water;
• 1 tsp salt

How to cook:

Wash the beef, pat dry with paper towels and cut into medium portions. Season them with salt and pepper and stir. Peel the onion, rinse it and chop it into half rings. Heat oil in a skillet, put meat in it. Fry it for 10 minutes over high heat, stirring occasionally.

Put the onion to the browned slices, mix everything. Cook the ingredients until the onions are soft and transparent. Pour hot water into the pan, reduce heat, cover the pan with a lid and simmer the meat for an hour.

Beef with vegetables in a pan

Delicious and quick recipe. For this dish, it is better to use beef neck, then the meat will be soft. It can be served with different side dishes or on its own.


Components:

• 350 g of beef;
• 1 onion;
• 1 bell pepper;
• carrots - 1 pc. or half;
• 2 fresh tomatoes;
• 1 clove of garlic;
• salt, seasonings for meat,
• freshly ground black pepper;
• 3 tbsp. tablespoons of vegetable oil;
• 50 ml. water;
• greens

Cut the beef into thin slices and beat lightly with a hammer. Fry it, stirring over medium heat until golden brown. Add onion, chopped into half rings or feathers, to the meat.

Cut the carrots into thin slices and place in the skillet. Fry it over low heat and stir for 5-7 minutes. Add the bell pepper strips.

Salt the food, pour in 50 ml. water and simmer meat and vegetables, covered for 7 minutes. Add fresh tomato wedges and finely chopped garlic and toss. Simmer the dish for 4-5 minutes so that the shape of the tomato slices is preserved.

Sprinkle the meal with finely chopped herbs and serve.

Beef in sour cream in a pan

The meat cooked according to this recipe is not fatty at all.

Components:

• 600 g of beef;
• 100 g sour cream;
• 1 onion;
• salt;
• spices for meat;
• sunflower oil

Chop the meat finely. Heat oil in a skillet, fry the beef on both sides, stirring occasionally. Cook covered over low heat. Add the onion, cut into half rings, and fry until golden brown.

Mix 100 ml. sour cream and 200 ml. boiled water. Pour this mixture over pieces of beef, salt, add pepper and other spices to your taste. Simmer over low heat for about 20 minutes.

Then you can remove the treat from the heat and serve.

Beef in a pan in coconut sauce

The meat in such an unusual shell turns out to be spicy. To prepare the dish, you will need coconut milk, which you can buy at the store or squeeze the nut pulp yourself.

Components:

• 500 g fillet of beef;
• 1 cup coconut milk
• 2 onions;
• 3 cloves of garlic;
• fresh hot pepper;
• a piece of ginger;
• 1 tbsp. a spoonful of vegetable oil;
• 2 sprigs of fresh lemon balm;
• ½ tbsp. tablespoons of brown sugar

Chop the onion finely. Peel the ginger, cut it into large pieces. Remove the seeds from the hot peppers. Put everything in a blender, including garlic and lemon balm. Pour in coconut milk and make a smooth paste. Then transfer it to a deep skillet with oil and cook for 3 minutes.

Cut the meat into small cubes, place in the skillet, pour in the remaining milk and simmer until the meat is tender and the sauce thickens.

Season the dish with sugar and salt.

Beef in a creamy raspberry sauce

It turns out that not only any side dishes, but also berries are suitable for meat. In this case, beef can be stewed, fried and smoked.

Required products:

• 800 g of meat;
• a handful of fresh or frozen raspberries;
• 1.5-2 tablespoons of lingonberry jam;
• 200 ml. cream;
• 60 g butter;
• ½ glass of red wine;
• ½ cup broth;
• salt;
• coarse black pepper

Jam can be store-bought, the main thing is that it does not contain preservatives. Lingonberry can be replaced with cranberry.

If the meat is frozen, let it thaw gradually to retain the juice inside. Then cut it into small slices and sprinkle with pepper.

Heat the oil in a deep skillet and place the beef slices in it. They should be well done, but not burnt. Then add salt to taste.

Stir the meat slices lightly. Add jam and red wine to them, simmer for 6 minutes without closing the lids. At this time, rinse the berries with cold water and dry them, you can on a paper towel.

Add broth and cream to the meat, stir and wait for the liquid to evaporate. If there is not enough salt, salt the beef again.

Place the berries in a bowl, mix all the ingredients and cook for 10-12 minutes.

Remove the dish from the stove and carry it to the table.

How to fry a juicy beef steak

Components:

• selected beef in the form of a steak, 2 pcs .;
• sunflower oil for frying;
• salt;
• pepper;
• french herbs

How to cook:

The steak does not need to be washed. Pat it dry with a paper towel. Sprinkle the meat with pepper and salt and spices. Rub them with your hands into the steak. Treat the beef with sunflower oil on both sides. Pour oil into a cast iron skillet and heat it up.

Place the steak in a bowl and cook for 1 minute on each side. Turn it over several times until tender. To do this, it is advisable to use cooking tongs, not a fork, so that the juice does not flow out.

Beef is a finicky yet versatile type of meat that goes well with salty, spicy, and even sweet ingredients. I hope these recipes will help you prepare delicious and juicy dishes.
Also learn how to cook beef in a pot in Russian
Bon Appetit!

On this page you will find the tastiest, most popular and favorite beef dishes. Undeservedly, beef is considered tough and therefore other types of meat are preferred. But I dare to assure you that beef can be no less tender and tasty than pork. There is no mystery in this, you just need to be able to choose the right meat and cook it correctly. Do not be intimidated by the fact that beef is capricious, in fact, beef dishes are quick and easy to prepare. The presented recipes describe in detail all the stages of cooking beef, as well as provide useful tips.

Beef beshbarmak

Beshbarmak - boiled meat with homemade noodles, seasoned with onions - is a traditional dish of the Turkic peoples (Kazakhs, Kalmyks, Tajiks, etc.). The recipe is extremely simple, tasty and satisfying ...

The dish turns out to be beautiful, hearty and healthy, and what is most remarkable - in summer, beef can be cooked with fresh beans, which significantly speeds up the cooking process ...

In the summer, when the bazaar is already full of cheap vegetables and herbs, do not miss the moment, be sure to pamper your family with this famous Central Asian dish ...

The classic recipe for shurpa uses lamb, but it is not always available, including at a price. Therefore, mutton can be successfully replaced with beef on the bone - shank, ribs ...

This dish deserves the highest praise. Of course, according to Caucasian canons, classic khashlama is made from lamb, but no less tasty, beautiful and satisfying beef khashlama is obtained ...

Rarely does a meat dish boast not only a delicate taste, but also practicality, and quick preparation, but beef stroganoff can. The classic recipe contains: beef, onion, sour cream or tomato ...

A very tasty and simple beef chop recipe. The meat is tender and juicy, it literally melts in your mouth. Ingredients: beef tenderloin, egg, flour, salt, pepper, sugar, vegetable oil ...

Perhaps this is one of the most popular beef dishes. It is simple to prepare, it turns out delicious. Ingredients: beef, tomato sauce, a spoonful of flour, spices, herbs, water or broth ...

A variation of the classic goulash recipe, to which mushrooms are added. The dish acquires an exquisite taste. Ingredients: beef, mushrooms, onions, tomato sauce, spices ...

There is nothing easier than taking a slice of beef and frying it with onions. And how to make the meat remain tender is described in this recipe. Ingredients: beef, onions, spices, vegetable oil ...

To make the jellied meat tasty and rich, and besides, so that it solidifies well, you cannot do without beef. We read the recipe for a delicious jellied meat. Ingredients: beef shank, beef knee, carrots, onions, spices ...

You can buy the ham in the store, or you can cook it yourself according to an old French recipe. Ingredients: beef ham, beef shank, onion, carrot, white wine, herbs, gelatin ...

Beef is a versatile type of meat that contains all the vitamins and amino acids our body needs. It is the best source of substances such as phosphorus, zinc, magnesium, sodium and potassium. According to scientists, 200 gr. beef provides a person with the same amount of nutrients as a liter of milk.

The cooking methods for this meat are varied. It can be steamed, stewed, fried, boiled, and even eaten raw. Each of these options opens up a whole new range of flavors for beef lovers. In their own way, juicy steak, fragrant barbecue, multilayer roll, dried basturma or rich broth are wonderful.

To make your beef dish tasty and tender, when choosing meat, you need to know and take into account the culinary characteristics of one or another part of the carcass:

• The neck is ideal for stewing, cooking, baking well in the oven. Thin layers of fat keep the meat juice inside the piece, so this meat turns out to be especially tender and soft. However, be sure to remove the tendons before cooking. The neck makes an excellent goulash or broth for soup. It can also be one of the ingredients in minced meat.
• An incision is a part of the neck located closer to the head. It can be cooked into a broth, or stewed.
• Brisket. This part of the carcass contains bones, fat and meat, so the brisket is usually used for preparing first courses.
• Flank is the soft part of the brisket, which consists of layers of connective tissue and layers of fat. Therefore, when compared with the rest of the mascara, it is more rigid. Flanks are usually used to prepare first courses - soups and borscht. Also, this part of the carcass can be used for filling meat in pies and pies, but do not forget to remove the film before cooking.
• Fillet is the best part of the carcass, very tender, low in fat. Located under the ribs. The delicate and loose structure of the fibers allows you to cut the classic English dish - roast beef, as well as make goulash, chops, rolls.
• Tenderloin is a part of fillet that is especially appreciated by chefs and fans of delicious meat dishes, such as roast beef, steak or roast.
• Shank - the lower part of the animal's limb. From a beef shank, boiled with or without bone, you can get excellent aspic or jellied meat. In addition, the shank pulp can be stewed with vegetables, after cutting into small pieces.
• Thigh, rump or sirloin. Lean meat, from which excellent rolls come out. You can also cook raw Tatar steak, fondue, rump steak, or roast.