Delicious boiled beef. We cook the beef so that it is soft - cooking over low heat. In the microwave

Beef is the meat of cattle, widely used in cooking. The common carcass is cut into several parts, which are used in the preparation of a variety of and delicious dishes - this is tenderloin, brisket, thigh, rib eye, rump, shank and other parts.

Based on this butchering, beef meat is divided into three categories. The first grade includes the brisket and sirloin, as well as the back; the second grade includes the shoulder part and shoulder blades; the third grade includes the hind and fore shanks.

The meat of young animals is usually called veal. It has a milder taste.

You can cook beef in various ways: stew, boil, fry, bake in the oven, smoke. A piece of meat can be ground into minced meat, from which to cook cutlets, dumplings, burgers, meat sauces for pasta. Also excellent broths, soups, borscht and cabbage soup are obtained from beef.

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

Cooking beef the right way

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

First of all, defrost a piece of meat weighing about half a kilogram and wash it thoroughly in cool running water.
Cut the meat, removing large bones, tendons and removing the film from the piece.
The finished piece of beef should be placed 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 the beef will be very tender.
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, there should be about a centimeter more water.
Put the meat in a saucepan over medium heat and cover with a lid.
A few minutes before the water boils, you need to open the lid and remove the foam from the water. If you do not have time to do this in time, then it will settle in flakes to the bottom of the pan and the broth will turn out to be cloudy.
After the water boils, add a teaspoon of salt to the pan and reduce the heat to a minimum.
The lid of the pot must be closed again, but watch the meat so that it does not rise to the surface of the water. If this does happen, you need to turn the meat over and add a little more boiling water to the saucepan.
The exact cooking time is determined based on the degree of rigidity of the meat, the size of the piece and the variety. You can check the readiness of the beef with 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.
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.
When the meat is ready, the pot of beef must be removed from the stove, but do not remove it from the broth for about 15 minutes.
Then the beef can be taken out, cut into portions and served with any sauce or side dish.

How long 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 fully cooked, the meat should be cooked for about two hours after boiling water over low heat under the lid. Also tasty and soft is beef cooked in the "stewing" mode in a slow cooker for 2.5-3 hours.

Many housewives do not like beef due to the fact that this meat, even after long cooking, turns out to be quite tough and similar in structure to rubber. This usually happens with the wrong choice of meat, if instead of young veal, the meat of an old, already elderly animal was bought.

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 the right beef

Before you start cooking beef meat, you need to choose it correctly. It is on how it is chosen that the final taste of the cooked dish will depend. When choosing beef meat, you should pay attention to the following qualities:

color. Fresh beef has a bright red color. The color should not have blotches of greenish or dark tint. If the beef has a dark texture, then this will mean that it belongs to an old animal, and the old meat is cooked for a long time and turns out to be rubbery. Therefore, it is worth choosing bright red beef;
fat. Fat should have a soft white structure and be quite dense. These qualities indicate that the beef is fresh and of high quality. In young beef, fat may crumble a little. If the fat has a yellow tint, then this will mean that the beef is old;
fresh meat should have a dry surface, a slight airing of the surface is allowed if it was butchered several hours ago. But in any case, there should be no spots, hard crusts on the surface. Fresh beef is dry and firm to the touch;
It should smell like beef. The smell should be pleasant without additional unpleasant odors;
elasticity. To check this quality, you need to press your finger on the meat, if a hole has formed, which immediately smoothed out, then this will mean that the meat is fresh.

How to make tough beef soft: ways

How to make beef tender? There are many ways to make this type of meat much softer and juicier. If the meat is young and fresh, then it usually does not need additional softening, it is enough to properly prepare it for cooking. When preparing, the following conditions must be observed:

If the beef is frozen, then it should be properly thawed. Defrost should be gradual. 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 defrost at room temperature. You should not defrost it with a microwave oven, hot water, in these cases even young meat will become rubbery and tasteless during the cooking process;
A piece of meat should be cut into thin pieces with a thickness of 1.5-2.5 cm. Then they are rubbed with black ground pepper, but not with salt. Then they are laid out on a cutting board and beaten off from all sides with a kitchen hammer;
Cut the meat only across the grain. The degree of softness of the cooked meat depends on the direction of the cut. Long fibers become stiff during cooking, this is due to the folding of the protein.

You can make the meat tender with the help of marinades. To prepare marinades, you can use kiwi, kefir, wine, garlic or onions.

How to make beef tender when boiled

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

in order for the beef to turn out soft during cooking, it should be lowered into already boiling water;
it is recommended to boil in a whole piece. It can be cut into small slices after boiling;
to give additional aroma and taste, you can additionally boil vegetables, put spices. A good option would be carrots and onions. To do this, the vegetables need to be washed, peeled and cut. It is necessary to spread the vegetables an hour after the start of boiling the meat. Spices are added 15 minutes before the end of boiling.

How to cook - take note of the recipe for a delicious and healthy dish.

Read how to cook fragrant pilaf in a cauldron on a fire - Asian cuisine.

Boiled sausage at home - try this recipe and forget about store products forever.

How to make beef soft and juicy when frying

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

In order for the beef to turn out soft and juicy during frying, it must be cooked correctly:

For cooking, it is worth using a heavy cast-iron base pan with a thick bottom;
Before frying, it is recommended to preheat the pan over high heat;
Next, pour a little oil on the surface of the pan, it should only grease the pan a little;
We spread the pieces of meat that are previously beaten off. The meat must be laid out on a very hot frying pan with oil;
Fry beef steaks quickly on both sides. Each side should be fried for no more than half a minute;
As soon as the steaks are covered with a crust, they can be laid out from the pan.

How to make beef tender when stewing

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

for stewing, beef must be cut into small sticks with dimensions of 3-4 cm;
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 stewpan, hot water is poured into it;
it is necessary to simmer on low heat for 1.5-2 hours;
in addition to meat during stewing, you can add various spices and vegetables - bay leaf, peppercorns, onions, garlic and other vegetables;
you need to salt at the very end of the 15 minutes before the end of the quenching;
when cooked, the meat fibers should be easily separated from each other.

How to make beef goulash soft

How to do:

How to make soft beef skewers: marinade recipes

Marinade with kiwi

For a kilogram of meat, you need 1 large kiwi. Kiwi should be cut into small pieces with a knife or rubbed on a grater. The meat can be cut into medium pieces, put in a container and mashed kiwi is distributed on top. Marinate should be no more than 30 minutes, otherwise you can greatly spoil the look and taste of beef.

Calorie content - 85 kcal.

Kefir marinade

For 1 kilogram of beef you will need:

low-fat kefir - 1 liter;
vegetable oil - 50 ml;
three bulbs;
salt - a pinch;
a little ground black pepper.

Cooking time - 30 minutes.

Calorie content - 78 kcal.

Let's start cooking:

The meat must be washed, cut into pieces across the fibers;
We spread a part of the meat on the bottom of a deep cup, sprinkle with salt and black pepper;
Onions should be peeled, cut the peeled heads into rings;
We spread the onion rings on top of the pieces of beef;
Next, lay out the second half of the meat, sprinkle with salt, pepper and lay a layer of onion rings on top;
Pour everything with vegetable oil, pour kefir;
We put oppression on top and send it 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 of the first pressing 100 l;
fresh lemon - ½ part;
ground black pepper - 5 grams;
allspice - a pinch;
a few sprigs of dill, parsley.

Cooking time - 25-30 minutes.

Calorie content - 86 kcal.

How to do:

Pour wine into a cup;
Squeeze juice from half a lemon and pour over wine;
Add vegetable oil and mix the liquid components;
Then we fall asleep two types of pepper and distribute it over the liquid marinade;
Greens need to be cut into small pieces and poured into the marinade;
Cut the meat into medium pieces and put in the marinade;
We put in the refrigerator to marinate for 4-5 hours.

garlic marinade recipe

For 1 kilogram of meat, the following components will be required:

large lemon - 1 piece;
garlic cloves - 3 pieces;
onion - head;
red chili pepper - a pinch;
water - ½ cup.

Cooking time - 35 minutes.

Calorie content - 89 kcal.

Let's start cooking:

The lemon must be washed and cut;
Squeeze the juice from each part of the lemon and pour into a cup;
Add water and dilute;
We clean the garlic cloves from the skin and cut into small pieces;
We clean the onion and chop it into small squares;
We wash the meat, cut into portions;
Mix garlic with onion and red pepper;
We spread the garlic-onion mixture to the meat and stir;
Next, put the meat in a bowl and pour the marinade from lemon juice and water;
We remove to marinate in the refrigerator for 3-4 hours.

Marinade in tomato sauce

For cooking you will need:

A glass of tomato juice;
grape vinegar - 100 ml;
carrots - 2 pieces;
dark red bell pepper.

Cooking time - 35-40 minutes.

Calorie content - 74 kcal.

Let's start cooking:

We clean the onion from the skin and cut into thin rings;
Wash the carrots, peel and cut into circles;
Rinse the pepper, clean the seeds and cut into squares;
Cut the beef into medium pieces and put it in a container, sprinkle with salt;
Top with onion rings, carrot slices and pepper slices;
Next, pour the grape vinegar;
Then pour in tomato juice and mix everything thoroughly;
We close the container and put it in the refrigerator for 5-6 hours.

Making beef soft is not so difficult, the main thing is to use all the tips and tricks correctly. It is also important to choose the right meat, the whole result of the cooked dish depends on this. With all the tips above, you can cook delicious, tender and soft beef at home.

Boiled beef is a very tasty and nutritious meat product that can be used to prepare various dishes. If you adhere to a proper and healthy diet, then the mentioned ingredient should be consumed without anything. After all, boiled beef is the most dietary product. Only similar steamed meat can compare with it.

But if you want to feed your family hearty and tasty, then more high-calorie dishes can be made from such an ingredient. Which ones, we will tell in the presented article.

Boiled beef: recipes with a photo of hearty salad

"Male Caprice" is a very satisfying and nutritious salad, which includes exclusively protein products. It is made easily and simply, but it turns out incredibly tasty and tender.

So how do you make your own salad with boiled beef? For this we need:

bulbs sweet purple, small - 2 pcs.;
natural apple cider vinegar - about 100 ml;
fresh beef without fat - about 600 g;
coarse table salt - for cooking meat;
fresh chicken eggs - 4 large pieces;
high-fat mayonnaise - about 200 g;
hard Dutch cheese - about 200 g.

Cooking a meat product

Boiled beef, the photo of which will be presented in this article, is used in various salads. However, "Male Caprice" is the easiest to prepare and very satisfying. Before making it, you should thoroughly wash the meat piece, cut off all unnecessary elements from it, and then dip it into salted boiling water and cook over low heat after boiling for 60-90 minutes (depending on the age of the animal). At the same time, it is imperative to remove all the resulting foam from the surface of the broth.

After the boiled beef is ready, it must be removed from the pan and cooled completely. Pouring delicious meat broth is not worth it. It can be made into a very nutritious soup by adding a small amount of homemade noodles.

Preparing the rest of the ingredients

To make a salad with boiled beef tasty and satisfying, you need to use other ingredients. To do this, boil chicken eggs, and then grate them on a small grater. Do the same with hard cheese. As for the sweet purple onion, it must be peeled and then cut into thin half rings. To add spice to the dish, this vegetable is recommended to be marinated in apple cider vinegar. To do this, it should be placed in a bowl and pour apple seasoning. Having tightly closed the dishes with a lid, the onion must be kept in this state for about half an hour. In the future, all the vinegar must be drained, and the vegetable must be washed in cold water and squeezed strongly.

We form a salad

Boiled beef in this salad is the main component. It must be evenly laid out on a large and flat plate, and then covered with onions pickled in vinegar. Next, all the ingredients need to be sprinkled with grated egg and pour with fat mayonnaise. In conclusion, the salad should be covered with a thick layer of chopped hard cheese.

How to serve at the family table?

Now you know how you can use boiled meat. Beef is a versatile product that is suitable for soups and salads, as well as second courses and snacks.

After the "Male whim" is ready, it must be placed in a refrigerator and kept in it for several hours. Next, the salad is required to be presented to the table along with other snacks and white bread.

Making a hearty second course

There are many recipes for different dishes in case the housewives have left uneaten boiled beef. What to cook from it for your family members? Of course, a delicious second course. For it we need:

fresh fleshy tomatoes - about 3 pcs.;
beef without fat and bones - about 500 g;
coarse iodized salt - use to taste;
butter - about 90 g (for frying meat);
hard cheese - about 120 g;
low-fat mayonnaise - about 150 g.

meat cooking

Dishes from boiled beef are well served at the festive table. After all, having great nutritional value, they are able to quickly and easily saturate.

We described above how a salad is made using such a product. But if you want to serve a hot dish to the table, then it is recommended to use the presented recipe.

So, first you need to process the beef. It should be washed, and then remove all unnecessary elements and put in a saucepan. After pouring the meat product with water and salting it, you need to put the dishes on a strong fire and wait for the contents to boil. After that, it is necessary to remove all the foam from the broth, setting the temperature to the minimum value, and cook the beef under the lid for 60-80 minutes. During this time, it should become soft, but not boil.

After all the steps described above, the meat should be removed from the pan and cooled completely. Next, it needs to be cut into flat and wide pieces (across the fibers), the thickness of which should not exceed 1 centimeter.

Roasting meat

After cooling and cutting the meat product, it should be fried a little. To do this, put the butter in the pan and slowly melt it. Next, it is necessary to place beef plates in the dishes and fry them on both sides until a reddish crust appears.

As for the rest of the products, they should also be processed. Fresh and fleshy tomatoes must be cut into thin slices, and hard cheese must be grated.

We form the dish and bake it in the oven

After the ingredients are prepared, you should begin to form the dish. To do this, take any wide baking dish and grease it a little with oil. Next, you need to place the fried pieces of meat in the dishes, and then close them with slices of fresh tomatoes. After that, all the ingredients should be covered with a mayonnaise net and sprinkled with grated cheese. In this composition, the dish must be placed in the oven and baked at a temperature of 220 degrees for ¼ hour. This time should be enough for the tomatoes to become completely soft, and the cheese to melt and, mixed with mayonnaise, cover the dish with a delicious glossy hat.

Perfect for a family dinner

Having prepared a tasty and unusual dish of boiled beef, it should be taken out and cut into pieces. Next, they must be laid out on plates, and next to place a side dish in the form of fried or boiled potatoes. It is recommended to serve such a dinner to the table in a hot state, along with fresh green onions and dill, as well as a slice of white bread.

We make delicious noodle soup in Tatar style

Now you know how to make a salad and a main course for the dinner table. But sometimes you want to cook a rich broth. For this we need:

beef on the bone - about 1.5 kg;
salt and ground black pepper - use to taste;
homemade egg noodles - about 200 g;
small potato tubers - 5-6 pcs.;
dill and green onions - in a small bunch;
onion - large head.

Broth preparation

Making noodle soup at home is very easy and simple. To do this, put the beef on the bone in a large saucepan, and then pour it with water and bring to a boil. Next, remove all the foam from the broth, close it with a lid and cook over low heat for about half an hour. After that, you need to add table salt and chopped onion to the meat product. In this composition, beef should be cooked until completely soft.

After cooking the meat, it must be removed from the broth and cooled completely. At the same time, you need to put peeled and halved potatoes in the pan. It is advisable to cook it for no more than 25 minutes. In the future, the vegetables should be removed and placed on a large plate. There it is also necessary to place the meat, separated from the bone and cut into medium pieces. As for the broth, you need to put homemade egg noodles in it, bring it to a boil and cook for exactly 4 minutes.

Serve right to the table

Having made Tatar noodle soup, it must be poured into plates and served at the table along with chopped greens. You can also put a dish filled with boiled potatoes and meat nearby. Enjoy your meal!

Boiled beef: calorie content of the product

The energy value of such an ingredient depends on the part of the carcass from which it was taken. After all, in different places the amount of fat can be different. And the more such a layer, the higher the calorie content of meat. For example, the shoulder blade and neck are the most “dietary” parts, but the fillet, on the contrary, is the most fatty.

Boiled beef, the calorie content of which is only 175 kcal per 100 g, is quite acceptable for dietary nutrition. At the same time, in such a piece there will be approximately 8 g of fat and 25 g of protein.

If you purchased the fatty part of the carcass, then after boiling you will receive approximately 254 kcal per 100 g. In such a piece of meat there will be about 25 g of protein and 16 g of fat. This option is quite difficult to call dietary, and it is better to cook it if you want to feed your family heartily and tasty without worrying about being overweight.

Cooking meat is considered a male prerogative. But women are people who can do anything!

If you are skeptical about boiled beef, imagining a tough, dry, tasteless piece, then these tips are for you.
It is also worth paying attention to them for those who are trying to adhere to a proper nutrition system. Well, for children, boiled meat is one of the best options. Try it especially for children

The most important question: how to make boiled beef soft - after all, beef is quite a capricious meat. Of course, the only and correct answer will be to choose the right meat depending on its purpose. True, this does not always work out. And this is where advice comes in handy.

Meat preparation

It is best to take non-frozen meat. Otherwise, you need to defrost it correctly, that is, not in the microwave, without soaking in cold, and even more so in hot water.
Do not be lazy and take the meat out of the freezer in advance and leave it in the refrigerator overnight. Then finish defrosting at room temperature.
to make the meat soft, rub the beef with dry mustard and refrigerate for several hours. Then rinse and boil.
if you don't have those few hours, just soak the meat in mineral water for an hour before cooking.

How to cook meat

the main and most important rule is to put the meat in well-boiled water and do not reduce the heat until it boils well again. After 10-15 minutes of boiling, reduce the heat and cook with low heat. The meat is cooked at a temperature of 95 degrees - just simmer it until tender.
the second rule is to cook in a whole piece, not cutting into portions
The pan must be closed with a lid, blocking access to oxygen.
so that boiled beef is not only soft. but also fragrant, add vegetables and spices. Onions, carrots, roots are put an hour after boiling the meat, spices - 20 minutes before the end. At the same time salt is added.
for the softness of the meat, add a tablespoon of vodka to the water in which the meat is cooked. During the brewing process, the alcohol will evaporate, you will not feel any taste or smell of alcohol.
washed banana skin boiled together with meat will soften the toughest piece
another exotic way is to put 2-3 corks from wine bottles into the water in which you boil the meat. Not plastic, of course, but real ones - made of cork
put the meat in boiling water to which half a teaspoon of sugar has been added.

Using these tips, you can make boiled beef soft and flavorful. And let this dish take its rightful place in your menu

Beef can be confidently attributed to those types of meat that are rich in a huge number of elements beneficial to human health. Due to the small number of calories, beef is included in the list of products that are recommended for people who want to lose weight. Moreover, for quite a long time, this meat has been popular on store shelves, because you can cook a hearty lunch and a diet dinner from it, and if you try hard, you can get an excellent holiday dish.

Beef is lean meat, it is digested for a long time, so with its help the body is saturated with energy for a long time. Calf meat has an excellent effect on the level of hemoglobin in the blood and helps fight anemia. It also takes care of increasing muscle mass and strengthening bone tissue. Veal has a positive effect on the physical condition of a person and the functioning of the brain, and also takes care of the digestive tract and blood vessels.

However, it is worth considering the fact that excessive consumption of beef is harmful to the body. For example, it can weaken the immune system or increase the level of cholesterol in the blood. As with any other product, if the animal is not fed properly or the meat is stored incorrectly, beef can also be unsafe for health.

For various culinary experiments, the tongue, liver, heart or lungs are most often used. The tongue is considered to be a delicacy, in addition, it contains a huge amount of protein, which is good for those who are struggling with extra centimeters at the waist. The liver, within reasonable limits, is ideal for everyone: it is endowed with a great variety of amino acids, vitamins and mineral compounds. The lungs are distinguished by an impressive set of vitamins, macro- and microelements, however, many note that their taste is not so pleasant, and this part will not work in large quantities.

What part to use for brewing?

If you prefer boiled meat, then many parts of the beef carcass will be to your taste. Of course, the meat will turn out to be lean, which is good news, and as a side dish, you can use whatever you want.

The neck is perfect for cooking. Despite the large number of tendons contained in it, its taste is still on top. From this boiled part, you can cook all kinds of soups and broths with various additions, make minced meat, make cutlets, and even cook aspic.
Rump - the back of the carcass - is distinguished by the most tender meat. Ideal for all types of heat treatment, including cooking. You can make cutlets, fantasize about meatballs, again, cook soup. By cutting the boiled meat into small pieces, you can add it, for example, to a salad with hard cheese and eggs.
So-called the edge is endowed with layers of fat, but is known for its excellent taste, which is to the liking of many gourmets. You can try to make goulash or azu.
Part of the scapula is characterized by rather stiff fibers, slightly thick veins, but has no fatty meat at all. Great for steak and chopped meatballs.
Of course, meat of the first grade - brisket. You can do whatever your heart desires with it: meatballs, roasts, and soups. Endowed with a layered structure and fatty layers, due to which it has amazing taste.
The knuckle contains the brain bone but that doesn't stop it from being really tasty. Has a lot of tendons. Suitable for broths, jelly and meatballs.
Collagen is found in beef tails. a lot of micro and macro elements, vitamins of group B. And calories, on the contrary, are few - 137, so this part of the beef body can be considered dietary. Since a sufficient number of cattle must be sent to slaughter to obtain a certain volume of tails, this meat is considered a delicacy. Chefs from almost all over the world prepare gourmet dishes from it.

How long to boil beef to preserve vitamins?

It is very important to prepare the beef for cooking. To do this, it must, first of all, be thawed: it is best to do this on the bottom shelf of the refrigerator, where the meat can melt in large pieces, and the released juice can be absorbed back into the fibers. If you need faster defrosting, you can leave the meat in a bowl at room temperature for 4-5 hours. You can also use a similar function on the microwave or, alternatively, place a piece in warm water, constantly changing it to the original temperature.

Then you need to rinse the beef under running water, then dry it on paper towels. Depending on personal preference or according to your chosen recipe, cut the meat into pieces of a certain size.

The process of cooking beef takes a lot of time. The meat is cooked for a long time due to the high content of fibers and veins in it. However, in order to cook meat deliciously, it is worth spending this time. A similar recipe is suitable for preparing meat for soup, for combining it with a side dish or in a salad. Let's consider this procedure step by step.

As in any other case, you need to properly rinse the meat to get rid of any dirt and unnecessary film.
Depending on the size of the piece, pour water into a saucepan and bring it to a boil. There are 1.5 liters of water per 1 kilogram of weight.
You can add salt, pepper, spices, bay leaf. Experiment with vegetables by adding onions or carrots.
Then put the meat into the pot.
It is necessary to remove the foam in a timely manner in order to avoid a dark broth.
After boiling again, reduce the heat and leave the beef to cook for 1.5-2.5 hours.
Add water if necessary.
You can check the beef for readiness with a knife. If he hardly pierces the meat and leaves red marks, then cooking must be continued.
After cooking until cooked, the meat should be allowed to stand in the broth for about 15-20 minutes. Switch off the stove.

How to make meat soft and juicy?

Professional chefs and nutritionists unanimously declare that beef is extremely beneficial for human health. Their consent is worth a lot, so there is no desire to doubt the correctness of this choice at all. However, many housewives note that the finished meat often turns out dry and tough. A well-chosen recipe has a great influence on the taste of the dish.

Of course, it is important to choose a quality product. Experts say that the most tender dishes are always obtained from the meat of young cows. An aged animal can be distinguished from a calf by the color of the meat: the older the cattle, the darker the flesh. Also, the old age of a cow can be determined by the structure of fat. Good meat is distinguished by a uniform red tint of meat with thin whitish fatty layers. If these stripes are yellow, then the animal was old enough, therefore, the meat will become dry and tough.

If you cook fresh beef, then you don’t have to worry about its quality, especially if you choose a good recipe. However, frozen meats can be problematic. It is important to defrost it properly. To do this, place a piece of beef on the bottom shelf of the refrigerator for 3-4 hours. And then transfer to normal room temperature. Knowledgeable people do not advise using a microwave and hot water, because even the highest quality meat can be spoiled in such ways.

In order for beef meat to become soft and juicy:

It is better to cook beef in a large piece, and already cooked beef can be cut into small pieces.
Try lowering the meat already into boiling water. So you will be able to maintain its juiciness and elasticity.
It is better to add spices 15-20 minutes before readiness, with this option they will fully show their taste qualities. The air can dry out, so to successfully boil the beef, it is best to close the lid.
If you prefer to roast beef, then dip each piece of meat in a mixture of salt and spices first. Do this a few hours before cooking, and just before lowering the meat into a well-heated and oiled pan, beat it with a hammer. During cooking, add a little water to the meat until it has completely evaporated. It is recommended to use cast iron cookware, which can preserve the delicate texture of the meat.
If you prefer to cook the beef in the oven, then the ideal option would be to place it in a roasting sleeve: this way it can cook in its own juice. If you want to have a delicious crust, you can move the meat to a baking sheet for a while before being ready and return it to the oven for a short time.
Keeping the tenderness of beef when stewing is quite difficult, but possible. Put the pieces cut into 3-5 centimeters into a hot frying pan, where they fry it for 1 minute. Then place the meat in a saucepan, fill with hot water and simmer for 1.5-2 hours. As in the cooking process, salt and spices should be added 15-20 minutes before cooking.
And to make your beef goulash soft and impress your guests with juiciness, try to choose such meat, in the structure of which there will be no spit and veins. Put the chopped beef in a hot pan, where for the first few minutes, fry it over high heat until the pieces become light in color. Then fill the meat with water, close the lid and reduce the heat to a minimum level, close the lid and leave the meat for about an hour and a half.
Marinating is also a great way to make beef tender and juicy. To do this, you must pre-soak the meat in wine, citrus or any fermented milk product. For beef marinade, it is better not to use vinegar, because it will only spoil the meat, make it drier.

Preparation of a product for a child

Of course, any mother cares about the quality of the first complementary foods for her baby. When it comes to eating beef as something new after breastfeeding, then, first of all, you need to consult a pediatrician.

Doctors recommend introducing beef into the daily diet of the baby only after 7 months, however, it is important to follow some rules. For example, meat can be used as food only after the child's body has taken fruits and vegetables, or rather, mashed potatoes from them. The ideal option would be to start with commercially made complementary foods, that is, store-bought mashed meats, because it will be easier for the baby's body to digest. In this case, of course, monitor the quality of the product.

If you cook meat in a pressure cooker, then spend 40 minutes on it, if in a saucepan - about an hour. Boiled meat can be chopped with a blender or passed through a meat grinder. For the first time, try giving your child about a teaspoon of minced meat, and then monitor the reactions of the little man's body.

Upon reaching 1 year, parents gradually move away from feeding the baby puree. The child has teeth, so you can offer him all kinds of cutlets and meatballs. Under the age of 2 years, the baby should not be given oven-baked meat. If it comes to cooking small pieces of beef weighing about 100 grams, then they spend about half an hour, minced meat is cooked in just 10 minutes.

Beef soup is especially popular among mothers. Let's see the recipe for it.

You will need:

400 grams of beef, cut into pieces;
1.5 liters of broth;
carrot;
potato;
Bell pepper;
salt, herbs.

Dip the pieces of beef into the hot broth. After boiling, add diced potatoes, carrots and peppers. Cook for 10-15 minutes and then season with salt. Add herbs to the finished soup.

How to cook beef properly is described in the video below.