Not every person agrees to do without meat. However, many are forced to follow a diet, someone else has refused to fry in principle, and children are completely supposed to do without culinary delights. What remains is boiled meat, which is also associated with a number of biases. The main of which is the opinion that it is tasteless, lean and cannot please real gourmets. And most importantly - all the dishes in which it is included are monotonous and uninteresting. We hasten to dispel this misconception: boiled meat is not so boring at all. Recipes with it can please even an aesthete. You just need to weld it right. And at the same time - and learn how to use it further.

We cook meat deliciously

The thing is that the meat is cooked by the housewives to get the broth. And the approaches here are completely different, since the basis for the first courses should be tasty. Meanwhile, boiled meat can also be tasty - recipes with photos will surely convince you of this. To do this, it is enough to follow a few very simple rules.

1. Any excess fat from the cut must be trimmed off. This is especially true of lamb with pork. Fat gives the final dishes an unpleasant aftertaste (even if we are silent about excess calories).
2. If you are going to get delicious boiled meat, when laying it in a pan, it should be cut - large, of course, but not laid in a whole slice.
3. The meat is placed in boiling water. Pouring it with cold water is left to obtain a fragrant and rich broth.

The rest of the subtleties are the same: adding roots and spices that are pleasant to you, removing the foam that has risen, screwing the fire after boiling and cooking the meat until soft.

Meat salad

The dishes in which one participates offer an unimaginable variety. And salads occupy a significant share among them. Most of them contain the obligatory potato. But it's already boring. So we offer you an extraordinary recipe.

Beef is better, it will need a pound. The meat is cut into cubes, along with four eggs and seven pickled (not pickled!) Cucumbers. A quarter cup of peeled nuts is dried dry until light golden, after which they are crushed. An ordinary rolling pin is suitable as a tool. Everything is dressed with salted mayonnaise, in which four crushed garlic cloves are well mixed. It is recommended to eat immediately: over time, the cucumbers soften and give the salad an unpresentable look.

Subtle taste: sauce for meat

Any boiled meat will go here, as long as it is without veins and lean. In a small amount of decoction, flour dissolves from any vegetables; the sauce is boiled until thickened, after which it is diluted with low-fat sour cream. Prunes and raisins are soaked, and in cold water, so it will take at least half an hour. The plum is cut into strips. Medium-sized apples are chopped (five times less than the mass of meat). In an appropriate saucepan, a piece of butter is melted, meat is folded, dried fruits are poured and water is poured flush with the contents of the container. The dish is stewed for five minutes, after which the sauce is added, and it is aged on the stove for another quarter of an hour under the lid. Sprinkle with herbs before combining with a side dish.

We cook and bake

If you use the oven, you can get an even more tender dish. Good, properly prepared boiled meat is taken (photo) and spread in thin slices. Separately, a sauce is brewed like jelly, from flour with milk and the same consistency. Love the aroma, you can add greens with a not very pronounced smell or berries (cranberries, junipers, barberries). Apples are freed from the core and skin, cut into thin slices. The form is smeared with melted butter, laid out with apples, on top - with meat (can be mixed with fruits). All this is poured with sauce, lightly sprinkled with the same ghee - and in the oven until cooked.

Unusual casserole

From unloved by many boiled pork (beef, chicken, turkey) you can get a wonderful dish that will be enthusiastically received by loved ones as a second or full dinner. First, it is cleaned, washed, cut into slices and washed from starch and generously treated with salted sunflower oil. These potatoes need to be laid out quite thickly on the bottom of the baking dish and sent to the oven until the layer is soft. It can take up to half an hour depending on how thick the stacking is and what kind of potato you bought.

Before laying boiled meat on top, you need to carry out some preparatory work. Frying is made from two chopped large onions. Then one and a half tablespoons of flour with salt and pepper are poured, and after mixing, a third of a liter of low-fat cream is poured. After thickening, meat is put into the sauce; it should be simmered for just a minute. This mass is distributed over the potatoes taken out of the oven, sprinkled with fresh breadcrumbs, and the form is removed back. 5-7 minutes - and you can eat. Just make sure it's hot!

Vinaigrette with meat Peel the beets, cut into small cubes, season with some of the oil and soak for 5-7 minutes. Cucumbers, potatoes, carrots and meat cut into small cubes, chop the onion. Combine the prepared ingredients with green peas, salt, pepper, season the os...You will need: boiled beets - 2 pcs., boiled carrots - 2 pcs., boiled potatoes - 3 pcs., onions - 1 head, pickled or pickled cucumbers - 2 pcs., vegetable oil - 5 tbsp. spoons, pulp of boiled beef (veal, pork or ham) - 200 g, green peas...

Pancakes with meat Cut the meat into pieces. Finely chop the onion. Fry the onion in a piece of ghee without changing color. Pass boiled meat and fried onions through a meat grinder. Add finely chopped egg, salt and pepper. Stir. Put on the fried side of the pancakes ...You will need: boiled meat 600 g, onion - 1 head, boiled egg - 1 pc., melted butter - 1/2 cup, chopped green onion - 1 tbsp. spoon, ready-made pancakes - 14 pcs., butter - 2 tbsp. spoons, ground black pepper

Meat with almonds 1. Cut the meat along the piece and unfold it so that it resembles a book, salt and pepper. 2. Fry the almonds in a dry frying pan, grind with the addition of egg yolk and gradually pour in so much milk to make a paste-like mass. 3. Invite...You will need: beef pulp (thick edge) or pork or lamb (loin) - 500 g, almonds - 100 g, boiled egg yolk - 1 pc., milk - 2 cups, vegetable oil - 2 tbsp. spoons, ground black pepper

Meat baked in mushroom sauce Cut mushrooms into slices. Pour chopped mushrooms with 2 cups of water, add oil and cook for 10 minutes. Add vinegar, pepper, bay leaf and heat through. Cut the beef flesh into slices. Lay the boiled mushrooms on the meat. Put the meat in a mold, pour sour cream ...You will need: boiled beef pulp - 700 g, champignons - 500 g, sour cream - 1 cup, grated cheese - 2 tbsp. spoons, olive oil - 2 tbsp. spoons, balsamic vinegar - 1 tbsp. spoon, bay leaf - 1 pc., ground black pepper, salt

Pies with rice and meat Minced meat, mix with rice and dill. Chop the onion and fry in oil, then cool, combine with meat and rice, salt and pepper. Roll out the dough into a layer, cut out 16 small oval layers, spread the filling, grease the edges with a part of the yolk, diluted ...You will need: puff pastry - 500 g, minced meat - 350 g, boiled rice Iberica - 1 cup, onion - 1 head, vegetable oil - 4 tbsp. spoons, chopped dill - 2 tbsp. spoons, egg yolk - 1 pc., ground black pepper, salt

Potato babka with meat 1. Dip the potatoes in boiling salted water and boil until tender. Drain the water, potatoes, without letting it cool, mash. Add butter, hot milk, eggs and stir. 2. Finely chop the onion, fry in oil until translucent...You will need: potatoes - 1 kg, eggs - 2 pcs., milk - 3 tbsp. spoons, butter - 3 tbsp. spoons, salt, boiled beef pulp - 200 g, onion - 2 heads, mushrooms - 300 g, vegetable oil - 3 tbsp. spoons, broth or water - 3 tbsp. spoons, breadcrumbs...

Kani no oshi zushi (oshi zushi with crab meat) Crab meat, if necessary, cut and divide into fibers. Put it on the bottom of the box with a layer of 0.5-0.8 cm, lightly sprinkle with lemon juice and brush a little mayonnaise on top. Fill the box to the top with rice, press...You will need: boiled crab meat, sumesh, mayonnaise, lemon juice, oshibako, sharp knife

Millet soup with meat (kulesh) Cut the salo into small cubes and fry with chopped onion until golden brown. Put the washed millet into the boiling broth or water and set to boil. 5-10 minutes before the readiness of the cereal, add the fried onion, salt, special ...You will need: broth or water - 3 cups, millet - 1/2 cup, boiled meat - 70 g, onion - 2 pcs., raw pork fat - 3-4 slices, salt, spices

Meat in Madrid 1. Cut the peeled onion into rings. Cut the ham and meat into 1 cm cubes. 2. Heat the oil in a large deep frying pan. 3. Fry the onion, ham and meat in hot fat with constant stirring (5 minutes). 4. Salt and season with red and black ...Required: 250 g of beef, 150 g of fatty boiled ham, 2 onions, 3 tbsp. tablespoons of vegetable oil, 2 tbsp. spoons of ground red sweet pepper, 1.5 teaspoons of salt, ground black pepper, 1 pod of red hot pepper, 1/4 l of dry red wine, 2 potatoes, ...

Tartlets with chicken meat and tomatoes. Prepare the shortcrust pastry and distribute it among the moulds. Fill each mold with dough three-quarters full with stuffing and place in a well-heated oven. When the edges of the dough begin to brown, reduce the heat and bake over low heat. Filling: boiled chicken...You will need: 4 eggs, 5-6 tomatoes, 250 g boiled chicken meat, For the filling: salt to taste, 3 egg yolks, 200 g butter, 300 g wheat flour, For the dough: 1 tsp. chopped dill, pepper, salt

Meat cooking

The meat is boiled in water or in a decoction of vegetables. If the meat is placed in boiling water, the top layer of proteins quickly coagulates, which prevents the substances that make up the meat from becoming liquid. If the meat is put in cold water, these substances in the predominant part pass into the broth. We are talking about soluble proteins, mineral salts and some other substances. Proteins that have passed into the broth coagulate under the influence of high temperature and form the so-called foam. The foam should not be skimmed off as it has nutritional value and removing it reduces the nutritional value of the broth.

It should be remembered that basically the richness of the broth and the quality of boiled meat depend precisely on the ratio of the amount of meat and water, and not on the method of laying. Therefore, it is necessary to choose the right size dishes.

When cooked, about 35% of the liquid contained in raw meat goes into the broth, and for the most part in the first 15 minutes of boiling. That is, the broth becomes more in volume, and the meat is much less. Therefore, you should not strive to completely cover the meat at the beginning of cooking.

Cooking should be carried out under a tightly closed lid with a minimum boil - so that the steam floats "on the bulge". This boiling prevents the emulsification of fat and the appearance of a greasy taste in the broth. And under a tightly closed lid, the steam squeezes out the air and ensures the virtual absence of fat-oxidizing oxygen. In French cuisine, for greater compaction, after boiling, before the final closing of the lid, the edge of the pan is sometimes even smeared with batter.

Cleaned and washed meat is placed in boiling slightly salted water with spices. Salt prevents meat juices from completely becoming liquid. The water should cover the meat. The pot must first be put on high heat, quickly brought to a boil, then cook the meat over low heat under the lid. When the foam disappears from the surface, add peeled vegetables and cook until fully cooked, salt at the end of cooking (10 minutes before the end).

Any addition of water during the cooking process is unacceptable, because it irreparably worsens the taste of both the broth and meat.

After cooking without opening the lid, the meat should be allowed to brew for 10 minutes. Then immediately put the finished meat out of the broth (so as not to get wet) and wrap tightly in foil (for storage) or immediately serve it on the table, cut into portions and sprinkled with hot broth (it can also be mixed with a small amount of butter) to prevent drying out.

NOTE. If, when laying meat in water, add 1-2 full teaspoons of ready-made mustard (per 1 kg of meat), the meat will turn out softer, and the broth will acquire a piquant taste. The smell and taste of mustard will disappear after 40-50 minutes of cooking. The broth in this case, due to the presence of mustard powder, turns out to be somewhat cloudy, but can be clarified if desired.

Meat in sauce

Meat to be served with sauce should be boiled with the bone in a small amount of water.

The meat should be put in boiling water and peeled vegetables should be added in the middle of cooking. Salt the meat 10 minutes before the end of cooking. Separate the finished meat from the bone and cut into portions. On the resulting broth, prepare a sauce (with flour dressing, with sour cream, etc.) - see links about sauces at the top of the page.

Cooking smoked meat

Smoked meat before cooking should be washed, then put in boiling water. Water should cover the meat, because the volume of meat during cooking will practically not decrease.

Counting from the moment of boiling, the meat is cooked from 1 to 3 hours, depending on the size of the piece. As it evaporates, do not add water - you must immediately calculate the amount of water and cook at a minimum boil.

The readiness of the meat is determined by a fork. Put the finished meat out of the broth after the final cooling.

Enameled or stainless steel dishes with a tight-fitting lid are suitable for cooking meat.

BOILED BEEF

Ingredients :
800 g of beef with bone (rump), 250 g of vegetables, 50 g of onions, 0.5 bay leaves, salt, 2-3 peas of black and allspice, 1 tablespoon of coarsely chopped parsley.

Cooking

Wash the bones, pour cold water, boil. Rinse the meat, put in a pot with bones, add seasonings, salt. Cook over low heat covered.
Wash, peel and rinse vegetables. Peel the onion, cut in half lengthwise, place cut side down in a hot kitchen pan. Add vegetables, onions to semi-finished meat, cook until tender.
Remove the finished meat from the broth, cut across the fibers obliquely into slices of medium thickness or pieces, lay on a warmed oblong dish, cover with boiled potatoes, decorate with slices of vegetables cooked in the broth. Pour a few tablespoons of hot broth and sprinkle with coarsely chopped parsley.
Separately, serve pickles, beets or tomato, onion sauces, sauce with horseradish or dill.

BOILED BEEF WITH POTATOES
UNDER SAUCE WITH DILL

Ingredients :
800 g of beef (brisket, rump, brisket, knuckle), 250 g of vegetables, 50 g of onions, 0.5 bay leaves, 2-3 peas of allspice or black pepper, 1 kg of potatoes.
dill sauce: 40 g butter, 30 g flour, 0.5 l broth, 3 tablespoons chopped dill, 0.5 l sour cream, salt.

Cooking

Cut the brisket across the ribs into pieces 8-10 cm wide, wash, put in boiling salted water, add seasonings and cook over low heat under a lid.
Wash, peel and rinse vegetables. Peel the onion, cut in half lengthwise, brown, putting the cut side down in a hot pan. When the meat is almost ready, put vegetables, onions, cook.
Peel the potatoes, rinse, cut into very large cubes, pour boiling water over, boil until almost cooked, drain the water. Prepare dill sauce. Put potatoes in the sauce, salt, cook until tender, add dill, mix with sour cream.
Remove the finished meat from the broth, cut across the fibers into slices of medium thickness or pieces (do not remove the ribs in the brisket and brisket), put the meat on a dish, pour the sauce with potatoes.
Separately, serve pickles or fresh cucumber salad.

BOILED BEEF

Ingredients :
800 g of beef with bone (rump, brisket), 250 g of vegetables, 1 tablespoon of chopped parsley.
Refueling: 40 g of salt mixed with saltpeter (3: 1), 2 g of sugar, 2 g of coriander, 1 pc. cloves, a few peas of black and white pepper, 1 bay leaf, 1 clove of garlic, 0.5 l of water.

Cooking

Wash the meat, dry it with a napkin, remove the films, remove the bone (cut the ribs in the brisket).
Grind spices, mix with salt, saltpeter and sugar (do not add sugar in summer). Part of the crushed mixture is strongly rubbed into the meat (how much rubbed) and put it in a pottery. Keep at room temperature for 2 days. Cover with a wooden circle with a load. Boil water, cool, combine with the remaining seasonings and salt and refrigerate. After 2 days, pour this over the meat and put it in a cool dark place (+4-+8°).
Salt the meat for 14 days, turning every 2 days.
Take out of the filling, wash. Pour boiling water over meat and cook until tender. When it is almost ready, put the peeled and washed vegetables, cook everything together until tender.
Remove the meat from the broth and cut across the fibers into thin slices (cut the brisket in portions, with a bone), place on a heated oblong dish and sprinkle with a few tablespoons of the hot broth in which the meat was cooked. Sprinkle with herbs.
Serve with pea puree and horseradish with vinegar.

BOILED BEEF WITH HORSERADISE SAUCE

Ingredients :
For 500 g of meat (pulp) - 800 g of potatoes, 2 pcs. carrots, 1 pc. leek and 1 pena.

Cooking

Prepared and washed meat (rump, rump, rump, brisket) put in a whole piece in a saucepan and pour hot water so that it only covers the meat. Cover the pot with a lid and put on fire. When the water boils, remove the scale with a slotted spoon and cook over low heat for 2-2.5 hours.
30 minutes before the end of cooking, add peeled and sliced ​​carrots, turnips, white parts of leeks or onion cloves (it is also good to add celery, parsley or parsnips - 30-40 g), 2 bay leaves, 5-8 peppercorns ( or 5-10 g of capsicum red pepper) and salt. When the meat and vegetables are ready, drain the broth to prepare the horseradish sauce, and cover the pot with the meat.
Before serving, cut the meat into small slices, put on a dish with vegetables, add boiled potatoes and pour over the sauce (for sauces, see the links at the top of the page).

BREAST WITH BROTHELIZE SAUCE
AND HORSERADISE AND APPLE SAUCE

Ingredients :
500 g beef brisket, 1/4 bay leaf, 4 peppercorns, 1 onion, 1 pc. carnations.
Horseradish and apple sauce: 1 apple, grated horseradish, a little vinegar and vegetable oil, salt, a pinch of sugar, 1-2 teaspoons of broth or cream.
Sauce brothel: 60 g butter, 50 g flour, 0.35 l meat broth, 1 small onion, salt, pepper, thyme on the tip of a knife, 1 teaspoon finely chopped parsley, 0.25 l red wine, 1 tbsp. a spoonful of tomato puree, a few drops of lemon juice, 1 tbsp. a spoonful of finely chopped beef marrow.

Cooking

Put the meat in boiling water, put on the fire to cook. Shortly before cooking, add spices, cloves and onions. Salt.
Peel and grate the apple, mix with the same amount of grated horseradish; add vinegar, vegetable oil, salt, sugar, broth and cream. Mix everything well.

Preparation of brothel sauce.
Melt the butter and fry the finely chopped onion in it. Add flour, fry it together with onions, then dilute with broth and boil for 10 minutes. Then add thyme, parsley, red wine, lemon juice, tomato puree and season with salt and pepper. Boil 5 min.
The last to put finely chopped bone marrow and let the sauce brew. Serve with rice or potatoes.

BOILED MEAT WITH STEWED BEET

Ingredients :
For 1 serving - 120 g of meat, 1 pc. beets, 10 g butter, 40 g sour cream, 5 g flour, 3 g greens.

Cooking

Boil the meat until half cooked, drain the broth. Cut the beets, pour a small amount of water acidified with vinegar and simmer until tender. After that, put the meat and beets in a pan, pour sour cream sauce, add the liquid left over from stewing the beets, and simmer until tender.
Serve with finely chopped greens.

BEEF STROGANOVE FROM BOILED MEAT
WITH BECHAMEL SAUCE

Ingredients :
For 1 serving - 100 g of meat, 10 g of butter, 20 g of sour cream, 5 g of greens.

Cooking

Boil the meat, cool slightly, cut into thin strips, coat in flour, put in a pan, lightly fry in butter, pour bechamel sauce (for sauces, see links at the top of the page), then add tomato juice (to taste), bring to a boil and simmer over low heat for 10 minutes. Before the end of cooking, add salt and add sour cream.
When serving, season with melted butter and sprinkle with finely chopped lettuce.

BOILED MEAT,
BAKED WITH CARROT AND APPLE PUREE

Ingredients :
For 1 serving - 120 g of meat, 2 pcs. carrots, 1 apple, 50 g sour cream, 1 teaspoon sugar, 5 g butter, 1/2 cup milk.

Cooking

Cut the meat into pieces, boil until half cooked, drain the broth. Stew carrots in milk until fully cooked. Peel apples, cut into slices and boil in a small amount of water, then mix with stewed carrots, rub through a colander and add sugar.
Put the meat in a pan, cover with carrot-apple puree in an even layer, pour over with sour cream and bake in the oven.

POTATO MEAL DOLLS WITH MEAT

Ingredients :
For 10 pcs. potatoes - 3/4 cup flour or potato starch, 1-2 eggs, pepper, salt.
For minced meat: 300 g boiled meat, 1 onion, 1 tbsp. a spoonful of butter, pepper, salt.

Cooking

Boil potatoes and mash. Then add flour, egg, salt and mix well. Cut the resulting dough into balls (meatballs), stuff them with minced meat from boiled meat. To prepare the minced meat, pass the boiled meat through a meat grinder, lightly fry in oil, add the sautéed onion, pepper, salt and stir.
Dip the meatballs in boiling salted water, boil, and then put in a colander to drain the water.
Ready meatballs can be poured with oil, tomato or sour cream sauce.

ZEPPELINS

Ingredients :
2 kg potatoes, 3 tbsp. spoons of sour cream, salt, flour, 150 g smoked bacon, 2 onions, 1 tbsp. a spoonful of ground crackers.

Cooking

Boil 0.5 kg of potatoes, rub hot through a sieve. Grate the rest of the peeled potatoes, squeeze, let the liquid settle, then drain the water. Add settled starch, mashed boiled potatoes, salt and thick sour cream to the potato mass. Form a test dumpling from the mass: if it does not blur during boiling, do not add more flour.
For minced meat finely chop the finished bacon, fry together with finely chopped onion, add breadcrumbs. Cut the prepared potato mass into small lumps, make a recess in the middle of each, put a teaspoon of minced meat in it, pinch the edges of the dough, give the dumplings the shape of zeppelins. Boil zeppelins in lightly salted boiling water. A sign of readiness: dumplings after surfacing again go to the bottom. Select zeppelins with a slotted spoon.
Serve with melted butter or sour cream sauce, lingonberry jam. Instead of bacon, you can use ground meat or finely chopped mushrooms fried with onions, a mass of salted cottage cheese with fried onions or caraway seeds.

SIBERIAN PELMENI

Ingredients :
For the test: a little more than 2 cups flour, 1-2 eggs, 3/4 cup water, salt to taste.
For minced meat: 200 g beef (pulp), 230 g fatty pork, 1 onion, 0.5 cup water or milk, salt, sugar, pepper to taste.

Cooking

Test preparation. The flour is sifted, poured into a slide, a funnel is made, all the necessary products are added to the recess and kneaded thickly, put in a saucepan, covered with a lid and allowed to stand for 20-30 minutes. Then they are cut into small pieces, rolled into a tourniquet about 2 cm thick, cut across into pieces and each rolled into a juicy circle. Minced meat is placed on one half of the juice, covered with the second half, the edges are pressed, and the corners of the dumplings are connected.
Minced meat preparation. Raw meat, onions are passed through a meat grinder. The resulting mass is diluted with water or milk and seasoned with salt and pepper.
Siberian dumplings should be frozen before boiling, which significantly improves their taste.
Cook dumplings in boiling salted water for 2-3 minutes after surfacing.
Served with butter, vinegar or sour cream.
Dumplings can also be poured with broth or served with grated cheese.

stewed dumplings with stuffing
(CHINESE Dumplings)

Ingredients :
For the test: 1.5 cups flour, 2 teaspoons dry yeast, about 1/2 faceted glass of water.
For filling: 250 g minced meat, 0.5 tbsp. spoons of cognac, 1 tbsp. spoon of soup greens, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of salt, 1 tbsp. a spoonful of vegetable oil, 1/4 teaspoon of grated ginger, 1/2 teaspoon of corn starch.

Cooking

Knead the dough and roll it out well. Cover with a damp cloth, put a small plate on top and let the dough rise for 2 hours at room temperature. Then knead again and roll out on a floured board into a tourniquet with a diameter of 5 cm; cut into pieces 4 cm long and roll each piece into a circle with a diameter of 8 cm. Put the filling on each circle and form dumplings.
Pour a little water into the pressure cooker, pull a linen napkin in it and place the dumplings on it at a distance of 1 cm from one another. Cover it all with a simple lid and steam for 20 minutes.
From this amount of products, 15 dumplings should be obtained.
Designed for 2-3 servings.

Boiled beef is a thing in itself: firstly, it is an indispensable basis for salads and okroshka, and secondly, it is simply a wonderful dish, both cold and hot. If you need boiled beef for a salad, just cook it according to this recipe and refrigerate. If you want to serve boiled beef as a main dish, I suggest preparing a delicious sauce with gherkins and dill for it, which will take quite a bit of time. In both cases, you will have some broth left, which can be frozen and used as needed.

boiled beef

4 servings

1.2 kg. beef
1 carrot
1 bulb
2 garlic cloves
1 bay leaf
2 cloves
2 black peppercorns
bouquet of aromatic herbs (parsley, dill, thyme)

for the sauce:
1 tbsp creamy
1 tbsp flour
2-3 tbsp finely chopped gherkins
1 tbsp chopped dill

In my opinion, the secret to a good boiled beef is simple - it must be so tender that it melts in your mouth. To do this, we will cook it, perhaps a little longer than you are used to, and improve the taste of both the broth and meat with fragrant roots. But first you need the right meat - a cut that is more suitable for boiling, say, a rump, a rump, you can have a thick edge, although this is already wasteful.

Put coarsely chopped carrots, an onion cut into quarters with cloves stuck in it, garlic, pepper and greens in a saucepan; it is appropriate to add turnips and celery root, if you have them. Pour it all over with water and bring to a boil. Elena Molokhovets recommends dipping beef into boiling salted water - do so, but do not forget that we still need it. When the water boils again, reduce the heat and cook the meat at a low boil, skimming off the foam as often as possible. The meat will reach the correct condition after about 3.5 hours of moderate boiling, after which it can be served. If you want to cut the beef into even pieces and are afraid that it will fall apart under the knife, it is best to cool it, cut it and then reheat it in the broth.

Prepare the sauce: fry the flour in melted butter until dark brown, add 2-3 ladles of hot broth, stir well, and boil to the desired consistency, but not less than 10 minutes. A few minutes before the end, add the gherkins, and after removing the sauce from the heat, season with salt, black pepper and mix in the chopped dill. Serve the meat with hot sauce and a cup of broth - which, however, can be stored in the freezer for future use.

Beef, pork, veal, lamb, goat meat, tongues, kidneys, brains, udders and other offal, ham, smoked meats, sausages, sausages, sausages are cooked for second courses and cold appetizers. At the same time, such an optimal cooking mode is chosen, in which the maximum amount of nutrients and biological substances would be preserved in meat products and less of them would pass into solution. For this purpose, meat is most often used for cooking in large pieces (weighing up to 2.5 kg), cleaned from coarse films, the meat is poured with hot water at the rate of 1-1.5 liters per 1 kg of meat. Only by-products (kidneys and scars) are poured with cold water to remove a specific odor and more water is taken than usual.

The meat of the scapula is rolled up before cooking and tied with twine; cuts are made along the ribs on the inside of the brisket to facilitate the removal of bones after cooking.

Corned beef is pre-soaked in cold water, and then poured with cold water and boiled.

Before cooking, the brains are soaked in cold water, the films are removed and boiled with the addition of vinegar.

The kidneys are cut lengthwise, soaked in cold water and boiled, poured with cold water, then the broth is drained and not used, poured with cold water again and boiled until tender.

The technological scheme of cooking meat consists of the following operations: put the meat in boiling water, add onions, roots, heat to a boil and cook at a low boil. Salt at the end of cooking, add spices (bay leaf, peppercorns).

The cooking time depends on a number of factors and is 2-2.5 hours for beef, 1-1.5 hours for lamb, 2-2.5 hours for pork, 1.5-2 hours for veal. The readiness of the meat is determined by a puncture with a chef's needle. At the same time, it freely enters the thickness of the meat, and the juice that stands out is colorless.

Boiled meat is stored on a food warmer in the broth in large pieces for up to 3 hours at a temperature of 50-60C. For longer storage, the meat is chilled in the broth to prevent it from turning brown, and then stored in the refrigerator. Before leaving, such meat is cut into portions and heated in broth.

For cooking, the following culinary parts are used:

For beef - the shoulder and shoulder parts of the shoulder blade, the subscapular part, the hem of the carcasses of the 1st category of fatness, the brisket, the side and outer parts of the hip cut; lamb - ham, shoulder blade, brisket of old animals; pork has a shoulder blade; in veal - shoulder blade and brisket.

BOILED MEAT Boiled meat is cut into two pieces per serving across the fibers and heated in the broth. Garnish with boiled potatoes, mashed potatoes or stewed vegetables (carrots, rutabaga, turnips, cabbage). It is better to cook vegetables in meat broth. Boiled meat products on vacation should be poured with sauces derived from the main red (onion, tomato, with vegetables, cucumbers, steam, sour cream with horseradish). In addition, crumbly cereals, vegetables in milk sauce, stewed cabbage, stewed rice can be served with meat.

BOILED LAMB WITH VEGETABLES IN A POT meat with bones, 2-5 pieces per serving weighing 30-40g, pour water, add salt, spicy roots and boil. 30 minutes before the meat is ready, add a whole medium-sized potato, checkered cabbage, carrots, turnips, parsley, onion slices, spices and cook until cooked, drain the broth and prepare white sauce on it, pour meat with vegetables on it, bring to a boil and season with garlic . The dish should be prepared in a serving pot.

BESHBARMAK KYRGYZ - boiled lamb cut into thin slices. From flour, eggs, water, knead unleavened dough, cut into noodles and boil in broth, combine with meat and put on a dish in a slide. Top with onion rings stewed in broth, sprinkle with ground pepper. Serve noodles and meat in a kese, and strong broth separately in a bowl.