Let us examine the secrets and subtleties of cooking tender beef.
Beef - meat is very capricious. Turn, it is not an easy task in an amazing dish. Almost 90% of the part is not what was intended.
Why is that? All the matter in the amount of connective tissue, which is in the meat. For example, in some pieces of beef continuous films and gross tendon.
Such meat is suitable only for cooking cutlets and steaks.
Or you can cook a soup or stew for a long time. Frying in its natural form, it would not seem to fit.
To cook the beef in the form of roast beef, steak, splints or just fry in whole or in portions, need tenderloin, thick and thin edge, the inner and upper part of the back legs.
Such meat is cooked very quickly. Believe me!
Secrets of cooking soft beef
The secret №1 - Age
Meat cooking or extinguishing have to choose correctly. So the softest meat from young animals, and very hard at the old.
For example, young beef or veal meat is different from an adult animal color - it is much lighter and has fine fibers and light oil.
Beef older has a deep red color, and yellow grease.
This meat is not recommended for frying because it is a result of it will be very tough.
But the stock of meat and bone with rough old beef get tasty and fragrant. Although such meat will be cooked for a long time.
The secret №2 - Piece
If frying beef is planned, then it is best to use the meat from the spine or the back foot.
Beef across the grain should be cut into small pieces or portions.
Since the meat is less deformed during heat treatment, quickly becomes soft and easily chewed.
The secret №3 - Hammer
To beef for frying has become softer pieces of steak, you must first fight off special hammer.
They are thinner and therefore more quickly fried, resulting in juicier meat is obtained.
The secret №4 - Marinade
As with any meat, beef marinade needs. What suitable vinegar, lemon juice, citric acid, powdered red wine, yogurt, sour cream.
The acid softens the tough fibers and becomes more tender beef.
Of condiments and spices suitable black pepper and bay leaf.
That tough meat was softer need to boil the marinade out of the water with the salt, sugar, onions and carrots, with the addition of spices. Then cool and then stand in the marinade the meat for at least 4 hours.
Mustard, kiwi and pineapple as well soften stringy beef. These products need to rub raw beef, leave for a few hours, and then fry or bake.
The secret №5 - Salt
If the salt beef at the wrong time, it will also get tough. It is important to remember that the meat should not be long before the salt heat treatment, because it loses its juices.
During frying beef need salt for half an hour until cooked.
Then it will retain color and get juicy.
The secret №6 - Dry
The meat turned out juicy during frying or baking, it should be dry before cooking. Here's a pun.
Before frying washed and marinated meat must always be wiped dry with a paper towel. Fat and oil will not be sprayed, and the beef is right and good fry thoroughly.
Fire - №7 secret
That all juices are preserved inside a piece of beef, roasting begins on high heat. This is to ensure that the beef on all sides quickly covered with browned crust.
If by the time the meat is harsh, the pan can pour a little liquid (wine, broth), cover, reduce heat and bring a dish until done.
That's all the secrets.
Good luck to you!
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