Beef is one of those few foods that you must include in your diet. This is lean meat, rich in high-grade protein, iron, vitamins B and a mass of useful trace elements. Saturated fats and amino acids, contained in large quantities in beef, will help you to normalize the work of the heart muscle, avoid stress and always remain in good shape.

In the new review, we decided to tell you more about how to quickly and correctly cook beef so that it retains all its beneficial properties and at the same time remains a healthy, dietary product.

Meat selection
The first and main thing that you must first pay attention to before you start cooking beef - the freshness and quality of meat. From this factor depends not only the taste, but also the speed of cooking.
Distinctive signs of beef meat - rich dark red color and the almost complete absence of fat, although if it is still present, it should be soft and have a light cream color.
Fresh meat has a soft, delicate texture, it is quick and easy to cook, but old beef will have to be cooked for a long time, and the meat will be hard and overdried.
Spatula and slaughter (beef from the neck) are perfect for cooking broths, goulash, steaks, stewing and minced meat. For rich fat soups and broths more suitable juicy brisket - it makes the best borscht.
If you decide to cook a frozen piece of beef, you will need to defrost it in advance and rinse thoroughly in cold running water.

Cooking preparation
From this stage also depends on the cooking time of beef. If you save time and you want the meat to cook faster, put it in the pan not in a single piece, but in small portions. Important: cut the pieces not across the fibers, but along them - so the beef will cook faster, and its texture will become much softer. In addition, for better results, it is recommended that the meat be lightly fried in a frying pan in a small amount of vegetable oil.
To cook beef, water must be boiled in advance and pour a piece of meat so that the boiling water completely covers it. Be sure to leave a 1.5-meter layer of water over the beef. Do not salt the water: this will make the meat hard. Leave this step at the end of the boil. The same applies to onions, carrots, celery and other vegetables: if you want to add them, do it 30 minutes before the end of cooking.

Cooking in a pan
After you bring the beef water to a boil, remove the foam. This will have to be done several times during the cooking process, and especially those who cook the beef broth or soup need to follow this. Reduce heat to low and cover the pan with a lid. If you add a tablespoon of sunflower oil to the water, the beef will cook faster.
Meat will be ready in 40 minutes, but it all depends on the quality of the selected meat and the size of the pieces. Old, coarsely chopped beef will be boiled for about 2 hours.
Do not forget to salt the meat at the end of cooking. To check its readiness, pierce with a knife the most dense piece. The appearance of reddish juice or beef stiffness is a clear indication that the meat has not been cooked to the end.

Pre marinade
For those who want to quickly and in a short time get tender, tasty meat, we advise you to pre-marinate it. Put the meat in a bowl of finely chopped onion and sprinkle with vinegar, and then leave for 2 hours. After this treatment, beef will cook much faster.
Another popular way to reduce beef preparation time is to rub it with mustard before cooking. You can also add mustard directly to the pan during cooking. It does not affect the taste of meat or broth at all, but beef will cook in about an hour.

Boil the meat, in other matters like broth, we must be able to. Many do not even think about it. Threw a piece of meat into the water and. Well, if we talk on this topic in more detail, then there are two ways of cooking meat.

How long do you need to cook beef

Best for cooking suitable young, not the former in the frozen beef. It is believed that such meat is only enough 45 minutes to cook. If myasko is frozen for several days or even more weeks in the refrigerator, it will take more time to cook (about an hour, and sometimes even more).

What else to look for when cooking beef in the oven
With this variant of heat treatment, it is important not only what to add, so that the beef is soft, but also how to cook properly. It is best to wrap the meat in foil. If the beef will be cooked on an open fire, then it must be periodically watered with the remaining marinade.
When cooking a large piece of beef in the oven, it must be watered with the juice that it will produce. This will make the meat as soft and juicy.
These are all the basic secrets of what to do so that the beef is soft when cooking or frying, another variant of heat treatment. But, communicating with this type of meat, it is important to understand that beef cannot be cooked quickly. At a minimum, this process will take an hour and a half, but it’s better to count for two hours.

Stew in 35 minutes Melt the butter in a saucepan - pressure cooker and fry in it from all sides cut into portions of meat. Then remove it and put chopped onion and grated carrot grated on a large grater in its place. When the vegetables are well roasted, put sour cream and meat on top, salt and pepper and sprinkle with herbs. Close the saucepan and simmer until tender.

How to cook beef?

Before cooking, beef must be defrosted. Make it better naturally, at room temperature. Then the meat does not lose its properties. If time does not allow to defrost meat in advance, then you can resort to using a microwave. Thawed beef in it must be carefully, make sure that the edges of the piece are not cooked.

Fresh piece of beef should be thoroughly rinsed in cool water, cut off the skin and excess fat. Fill the meat completely with water.

Borscht

In a slow cooker, you can cook a delicious and rich borscht. This recipe is well suited for children.

• Beef tenderloin - 500-600 g;
• Carrots and onions, 2 pcs .;
• Salt, pepper and spices;
• Medium sized beets - 2 pcs .;
• Bay leaves - 4 pcs .;
• Fresh cabbage - 400 gr.

Cooking process

... If the weather is hot, do not leave protein foods - chicken, egg salads, etc. - outside the refrigerator for more than 1 hour.

... Cheese, wrapped in paper and packed in a plastic bag, is stored in the refrigerator for 7-10 days.

... Leftover cheese in a plastic bag, but without paper, should be put in the freezer. They are useful for making pizza, casseroles and hot sandwiches. This cheese rubs easily on the grater.

... Put old or sour cottage cheese in a plastic bag, but not a lump, but a sausage. Place in freezer. If necessary, remove the cottage cheese from the freezer, let it defrost a little and pass it through a meat grinder. Cottage cheese will be soft, airy.

... So that the legumes (beans, peas, lentils) are boiled faster, they are pre-soaked for several hours. But you can do otherwise. Just pour the beans with cold water and put on the fire. As soon as the water boils for the first time, drain it, refill the beans with cold water and put on a strong fire. When this water is boiling, add some cold water. The boiling will stop for a while, and you add some cold water again. And so repeat several times. And beans, and peas, and lentils cook much faster than with conventional cooking.

... Before frying cabbage for pies, pour boiling water over it, then with cold water, squeeze, and then fry. When frying and baking products, the cabbage will not darken, it will remain white and crispy.

Pork must be well boiled or roasted.

• always choose only fresh meat, paying attention to the veinlets (with a large amount of them, you will have to cook it longer);
• the quality of the meat should be checked in an easy and affordable way: press the product with a little finger and if it recovers within two minutes, then you can safely take it. Also about the good quality of meat says its red or pink color. Still good meat must be dry;
• if, however, its freshness is doubtful, then it is better to boil the meat, adding coarsely chopped vegetables (onions, carrots, celery, potatoes) and spices (bay leaves, black peas) to the broth;
• the first 10-15 minutes when cooking meat, white foam is formed, which must be constantly removed so that the broth is clear;
• if boiled beef in large pieces, it will be juicier. Also, the juiciness and taste of the product are affected if the meat is cooked under a closed lid, adding to the water periodically and leaving the fat on the beef;
• so that it boils faster, you can slightly beat off with a culinary hammer;
• for prolonged juiciness, the meat, until it is served on the table, must be left in its own broth under a closed lid.

Dietary and beneficial properties make beef almost universal product.

In addition, everyone loves beef, but only properly cooked meat can deliver not only taste bliss to its admirers, but also bring real benefits to the human body.

Boiled beef is a versatile product that can be served cold for breakfast, like a main dish in a hot dish. Boiled beef is added to various salads, it is served as an appetizer and makes delicious sandwiches out of it. Boiled beef also leaves a wonderful tasty and fragrant broth, on the basis of which you can cook any first dish.

Azu is a national Tatar main dish, nourishing and very tasty. Azu is a simple dish based on meat, spicy sauce and stewed potatoes. Azu is traditionally made from the flesh of horse meat, beef or lamb. They also prepare the basics of pork and chicken. How to prepare the basics in Tatar? The secret to cooking a basics - the more meat there is, the better. Be sure to have in the preparation of the present azu meat, potatoes, pickled cucumbers and tomatoes. Cook better in cast iron (iron, cauldron). Consider a few recipes for preparing the basics.

Summer is time for kebabs. Despite the fact that the lamb shish kebab is considered to be traditional, the pork shish kebab is equally popular and fond of love. Grilled pork meat turns out delicious, ruddy and tender, but the main secret of the success of pork kebab is in the right marinade. We are sure that after you read this article, the question of how to pickle a pork kebab will not arise, because today we decided to bring to your attention several options for the marinade of this meat.

Recipes from the Internet

500g ostrich meat

Boil the meat for about 30 minutes, until it is cooked, fry the onions and carrots. Remove the meat from the broth, cut into pieces. Put chopped potatoes and meat in boiling broth, add fried onions and carrots in 15 minutes. Pour the soup in plates, add fresh greens.

As soon as the foil became a kitchen "accessory", it became popular among chefs from different countries, including in Belarus. Foil baked meat, vegetables, poultry and fish. Consider the first option - the most popular. How to bake meat in foil, so that it is well baked, but remained juicy and fragrant? Foil allows you to easily prepare dishes that are similar in taste to dishes cooked on a fire, in a Russian stove, on coals, in ashes. You can bake in foil almost any meat: pork, lamb, beef, and so on. The exception for baking in foil is game - it cannot be cooked in foil. Meat prepared in this way acquires a very close taste to the stew, but without the fat and smell of fried and stewed dishes. Baked meat becomes tender, soft.

Boiled pork is very tasty and nutritious, it is used to make rich soup broth (borsch, cabbage soup), as a tasty addition to many side dishes and for salads, so in this article we will look at how to cook pork until ready in a saucepan. she was soft and juicy, and also to get a delicious rich broth.

How much to cook pork in time?

Cooking time of pork primarily depends on the size of the piece or pieces that will be cooked, on the type of meat (young pig or not), and on the purpose of cooking (cooked to get a tasty broth or the main goal is juicy pork meat). Consider in more detail how much you need to cook pork until cooked:

• How to cook pork meat until cooked in the pan?  The average cooking time for pork (whole piece) is 1.5-2 hours, and cut into small pieces for 45-60 minutes.
• How to cook pork for soup (broth)?  For boiling broth, it is recommended to use pork on the bone, but you can also cook meat without bone, while the average cooking time is 1.5-2 hours after boiling water in a saucepan.

Having learned how much you need to cook pork, then we will consider the cooking process itself, to know how to boil pork meat tasty for a side dish or salad, or how to cook broth from pork meat.

How to cook pork in a saucepan?

Cooking pork in a saucepan is quite simple, while when cooking meat and cooking broth, the cooking sequence is very similar, so consider them together:

• If the meat has been frozen, it must first be defrosted by placing it from the freezer into the general compartment of the refrigerator a day before cooking.
• Wash fresh or thawed meat thoroughly in cold running water.
• If the goal is to cook tasty and juicy meat, then it is better to cook with a whole piece, if you need to boil the broth, cut the meat into small pieces.
• We collect cold water (2/3 of the volume) in a pot of suitable size and set it on a high heat. If we cook broth, we lay the meat immediately at the beginning of cooking, but if it is just necessary to cook the meat deliciously, then we put it after boiling water in a saucepan.
• In the boiled water, add bay leaf and peppercorns (black and sweet), and reduce the heat so that the water boils gently.
• Cover the pan with a lid and cook the pork for 1.5-2 hours until cooked, while every 10-15 minutes, gently remove the foam that forms on the surface of the water in the pan.
• 10-15 minutes before the end of cooking, add salt in a saucepan (if the pork meat is salted at the end of cooking, it will be softer and juicy).
• We check the meat for readiness by piercing with a knife (if it is soft and easily pierced, then it is ready).

To the note: when cooking pork, it is better to salt at the end of cooking (10-15 minutes before the end of cooking), while at the time of cooking we do not forget to remove the foam so that the broth does not turn out to be cloudy.

We also read articles

Beef is cattle meat, widely used in cooking. The total carcass is cut into several parts, which are used in the preparation of the most varied and exquisite dishes, such as tenderloin, brisket, thigh, rib-eye, kostrets, shank and other parts.

Based on this butchering, beef meat is divided into three categories. The first grade includes breast and sirloin, as well as the back; the humeral part and scapulae are ranked as second grade; the third grade can be attributed to the rear and front shanks.

The meat of young animals is called veal. It has a more delicate flavor.

Cook beef can be a variety of ways: to extinguish, cook, fry, bake in the oven, smoked. A piece of meat can be crushed into minced meat, from which to cook burgers, dumplings, burgers, meat sauces for pasta. Also from beef get excellent broths, soups, soup and soup.

Beef, cooked properly, is not only quite tasty, but also useful. It is dietary and recommended not only for adults but also for children.

Cook the beef correctly

To cook beef so that it becomes tasty and soft, you need:

1. First of all, defrost a piece of meat weighing about half a kilogram and thoroughly wash it in cool running water.
2. Cut the meat, removing large bones, tendons and removing the film from the piece.
3. The finished piece of beef should be put in a small saucepan, which is slightly larger than the piece itself. This method allows you to cook the meat in a small amount of water, so that the taste of beef will be very tender.
4. It is necessary to boil water in advance and pour boiling water over a piece of meat so that the beef is completely under water. Above a piece of meat, water should be about a centimeter more.
5. Put the saucepan over medium heat and cover with a lid.
6. A few minutes before boiling water should open the lid and remove the foam from the water. If you do not have time to do it in time, then it will settle with flakes on the bottom of the pan and the broth will turn out to be muddy.
7. After the water boils, add a teaspoon of salt to the pan and reduce the heat to low.
8. The lid of the pot should be closed again, but observe the meat so that it does not rise to the surface of the water. If this still happened, you need to turn the meat over and pour a little more boiling water into the saucepan.
9. The exact cooking time is determined based on the degree of stiffness of the meat, the size of the piece and variety. Check the readiness of the beef can be a knife. You need to poke a piece of meat - if the knife easily enters the pulp and just as easily gets back, then the meat is ready.
10. Approximately half an hour before readiness, a small peeled onion, a couple of black peppercorns and a few bay leaves should be added to the broth.
11. When the meat is ready, the pot of beef should be removed from the stove, but do not remove it from the broth for about 15 minutes.
12. Then beef can be obtained, cut into portions and served with any sauce or side dish.

How much time to cook beef

Depending on the type of meat, the age of the animal and the size of the piece, the cooking time can vary greatly. On average, until the meat is fully cooked, it should be boiled for about two hours after boiling water on low heat under the lid. Also tasty and soft is beef, cooked in the "quenching" mode in a slow cooker for 2.5-3 hours.

How to quickly cook meat video recipe - step by step

Below you will find a step by step video recipe that will help you with cooking.

Cooking meat takes a lot of time, especially if it is beef, lamb or pork. Meat cooking time depends on the type of meat. Chicken, poultry and rabbit meat are the quickest stews.

The cooking process is also influenced by the age of the meat. Young beef cook faster meat mature animal. Young meat is softer and therefore the cooking process is faster. If you do not want to spend a lot of time cooking meat, then choose a younger meat. Old meat can be distinguished by eye due to a darker color. Old meat has a dark red and even burgundy hue. Young meat has a pale pink and slightly reddish color.

In the market, you can ask to touch the meat to touch its quality and age. Meat should be fresh, have a pleasant aroma and color. In places of cuts, fresh meat does not stick to the fingers, does not have a sticky texture, and when pressed with fingers, no traces or dents remain.

Choosing fresh and young meat the question remains: how to cook meat quickly?

Remember that the size of the piece also affects the cooking time of the meat. If you cook the whole rabbit, it will take 2 hours to cook. But if you chop the rabbit into small pieces, then they will prepare for 40 minutes. The difference is obvious.

If you cook the whole chicken, it will take 40 minutes. But if you cut it into pieces, it will take only 20 minutes to cook the meat. That is, the meat will be ready 2 times faster.

The same is true of beef. You will cook a kilogram piece for an hour and a half, while cutting meat into small pieces, you can reduce the cooking time to 40 minutes.

Much faster meat cooked in a pressure cooker. But you can speed up the process of cooking meat and pre-marinating. To do this, just sprinkle the meat with vinegar or lemon juice, after making cuts on the piece and beat with a hammer. You can also add 2 tablespoons of vinegar to the water during the cooking process.

Meat will cook much faster if you put a piece of boiling water, and in the process of cooking add a tablespoon of sunflower oil to the container.

And that meat was not tough, it is necessary to salt it at the very end of cooking.