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How to make beef soft, juicy and tender

Many housewives do not like beef because of the fact that, even after long cooking, this meat is quite hard and similar in structure to gum. This is usually the case if the wrong meat is selected, if meat from an old animal that has already been bought was bought instead of a young veal.

But even in these situations, you can make tender and soft beef, you just need to know the basic secrets of cooking.

How to choose beef

Before you start cooking beef, it is necessary to choose the right one. It depends on how it is selected that the final taste of the prepared dish will depend. When choosing beef, you should pay attention to the following characteristics:

  • Color Fresh beef is bright red in color. The color should not have a greenish or dark hue. If the beef has a dark structure, it means that it belongs to the old animal, and the old meat is cooked for a long time, and it turns out gum. Therefore, you should choose beef bright red;
  • Fat Fat should have a delicate white structure and be dense enough. These properties suggest that beef is fresh and of high quality. If the beef is young, the fat may crumble a little. If the fat is yellow in color, it means the beef is old;
  • fresh meat should have a dry surface, light surface winding is allowed if it was slaughtered a few hours ago. But in any case, the surface should not be stained, hard crusts. Fresh beef feels dry and firm;
  • the smell should smell like beef. The smell should be pleasant with no additional unpleasant odors;
  • Elasticity. To check this quality, you need to press your finger on the meat, if a fossa has formed, which immediately smoothed, then it means that the meat is fresh ..

How to Softize a Hard Beef: Ways

How do you soften beef? There are many ways to make this type of meat much softer and more juicy. When the meat is young and fresh, it usually doesn't need additional softening, it's enough to properly prepare it for cooking. The following conditions should be observed during preparation:

  1. If the beef is frozen, it should be properly thawed. Thawing should be done gradually. To begin with, the meat should be transferred to a container and placed on the middle shelf of the refrigerator for several hours, then it is removed and left to thaw at room temperature. You shouldn't thaw it with a microwave oven or hot water. In these cases, even the young meat becomes rubbery and tasteless in the cooking process;
  2. A piece of meat should be cut into thin pieces 1.5-2.5 cm thick, after which they are rubbed with black pepper, but not with salt. Then they are placed on a cutting board and hit on all sides with a kitchen hammer;
  3. Cut the meat just across the fibers. The degree of softness of cooked meat depends on the direction of the cut. Long fibers become stiff when cooked, this is due to the folding of the protein.

You can soften meat with marinades. For the preparation of marinades, you can use kiwi, kefir, wine, garlic or onion.

How to soften meat when cooking

In order for the beef to be soft and soft after cooking, it should be cooked properly. To do this, you can use the following key recommendations:

  • in order for the beef to soften when cooked, it should be lowered into the already boiling water;
  • Cooking recommended a piece. It can be cut into small slices after cooking;
  • to add additional flavor and taste, you can cook vegetables, add spices. A good option would be carrots and onions. To do this, you need to wash, peel and cut the vegetables. It is necessary to spread vegetables in an hour after the beginning of the boiling meat. Spices are added 15 minutes before the end of cooking.

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How to make beef soft and juicy when deep-frying

Beef is often used for frying. All known steaks, fillets, chops are cooked in a pan. That's only when roasting beef is the easiest to spoil.

In order for the beef to be soft and juicy, it must be properly cooked:

  1. For cooking, a heavy cast iron pan with a thick bottom is worthwhile;
  2. Before frying, it is recommended to preheat the pan over high heat.
  3. Next, pour a little oil on the surface of the pan, it just needs to lubricate the pan a little;
  4. We put the pieces of meat that were previously repelled. Meat needs to be spread out on a hot, red-hot pan with butter;
  5. Quickly fry beef steaks on two sides. Each side does not need to cook for more than half a minute;
  6. Once the steaks are covered with a crust, they can be removed from the pan.

How to soften beef while braising

Beef is almost never juicy when stewed, but it can be given softness and tenderness. The main thing is to follow a few important rules:

  • for stewing, beef should be cut into small cubes 3-4 cm in size;
  • then you need to fry in a pan for 60 seconds, the pieces should be covered with a dry crust;
  • After that, the beef is placed in a cauldron or saucepan, hot water is poured on it;
  • Stew needs to be cooked for 1.5-2 hours;
  • In addition to the meat during stewing, you can add various spices and vegetables - bay leaf, pepper in peas, onions, garlic and other vegetables;
  • Salt should be at the end of the minutes for 15 to the end of the extinction;
  • When done, the meat fibers should be easily separated from each other.
How to make beef goulash soft
ingredientsnumber of
Beef -800 grams
Onions -100 gram
Root vegetables of carrots -2-3 pieces.
Flour -60 grams
Tomato paste -30 grams
sour cream -1 large spoon
Spices -according to your taste
Cooking time: 150 minutes Calories per 100 grams: 220 kcal

How it goes:

  1. The onions should be peeled and rinsed;
  2. Carrot rinsed and cleaned from the skin;
  3. Shred vegetables in not very large pieces;
  4. Plant vegetable oil on the grill, warm it and add pieces of vegetables;
  5. Fry vegetables, stirring regularly;
  6. Meat washed and cut into small cubes;
  7. We spread the beef slices on the vegetables;
  8. As soon as a crust appears on the surface of the meat, one and a half cups of water should be poured into it, reduce the heat, cover the lid and simmer until the meat is cooked through;
  9. In half a glass of water you need to dilute sour cream, tomato paste, flour. In the ready mix we pour the spices and stir;
  10. As soon as the beef is almost ready, you need to pour in the spicy mixture;
  11. Leave another stew for about 15 minutes and turn off the fire ..

How to make a soft kebab from beef: pickle recipes

Marinade with kiwi

One kilogram of meat needs 1 large kiwi. Kiwi must cut into small pieces with a knife or grate on a grater. Meat can be cut into medium-sized pieces, placed in a container, and grated kiwi fruit is spread on top. Marinating should not take more than 30 minutes, otherwise you can seriously spoil the look and taste of beef.

Cooking time - 30 minutes.

Calories - 85 kcal.

Kefir marinade

For 1 kg of beef you will need:

  • fat-free kefir - 1 liter;
  • Vegetable oil - 50 ml;
  • three onions;
  • Salt - pinch;
  • some black pepper in the shape of a hammer.

Cooking time - 30 minutes.

Calories - 78 kcal.

Start cooking:

  1. The meat should be washed and cut into pieces.
  2. Put some meat on the bottom of a deep cup, sprinkle with salt and black pepper;
  3. Onions should be peeled, the cleaned heads cut into rings;
  4. Spread the onion rings on the pieces of beef.
  5. Next put the second half of the meat, sprinkle with salt, pepper and put a layer of onion rings on top;
  6. Pour all the vegetable oil, pour kefir;
  7. From above we create oppression and we send to the refrigerator for 4-5 hours.

Wine marinade

For the marinade you will need:

  • dry or semi-dry red wine - 1 glass;
  • Vegetable oil first pressed 100 liters;
  • fresh lemon - ½ part;
  • black pepper in a ground form - 5 grams;
  • Allspice - pinch;
  • a couple of sprigs of dill, parsley.

Cooking time - 25-30 minutes.

Calorie content - 86 kcal.

How to do:

  1. Pour wine into the cup;
  2. Squeeze the juice from half a lemon and pour it on the wine;
  3. Add vegetable oil and mix the liquid ingredients;
  4. Then we fall asleep two kinds of pepper and distribute it in the liquid marinade;
  5. Greens should be cut into small pieces and pour into the marinade;
  6. Cut the meat into medium-sized pieces and put in the marinade;
  7. Put in the fridge and marinate for 4-5 hours.

Garlic marinade recipe

The following ingredients are required for 1 kilogram of meat:

  • large lemon - 1 piece;
  • Cloves of garlic - 3 pieces;
  • Bow - head;
  • red chilli - pinch;
  • Water - ½ cup.

Cooking time - 35 minutes.

Calories - 89 kcal.

Start cooking:

  1. Lemon needs to be washed and cut;
  2. Squeeze the juice from each part of the lemon and pour it into the mug;
  3. Add water and dilute;
  4. Peel the garlic cloves from the skin and cut into small pieces;
  5. Onions cleaned and chopped into small squares;
  6. Wash the meat, cut into portions;
  7. Mix the garlic with onions and red pepper.
  8. Put the garlic and onion mixture on the meat and stir;
  9. Next, put the meat in a bowl and pour the marinade of lemon juice and water;
  10. Remove the marinade in the refrigerator for 3-4 hours.

Marinade on tomato sauce

For cooking you will need:

  • A glass of tomato juice;
  • Grape vinegar - 100 ml;
  • Carrot - 2 pieces;
  • Paprika dark red.

Cooking time - 35-40 minutes.

Calorie content - 74 kcal.

Start cooking:

  1. Peel the onion and cut into thin rings.
  2. Wash, peel and cut the carrots into circles;
  3. Rinse the pepper, scrub the seeds and cut into squares;
  4. Cut the beef into medium-sized pieces and put in a container, sprinkle with salt;
  5. From above put onion rings, circles of carrots and pieces of pepper;
  6. Next, drink wine vinegar;
  7. Then pour tomato juice and mix everything thoroughly;
  8. Close capacity and put in the refrigerator for 5-6 hours.

Softening beef is not so difficult, the main thing is to correctly use all the tips and recommendations. It is also important to choose the right meat, it depends on the overall result of the prepared dish. Using all of the tips above, you can cook delicious, tender, and soft beef at home.