How to cook beef?

Friends, teach me how to cook beef. Gas stove, saucepan, water. I put a piece in boiling water, it boils - I remove the noise, turn down the heat, cook under the lid on low heat at 1.30, throw in the lavrushka. spices, salt and another half hour. HARD all the same.

teach how to cook beef

Question: what kind of beef? where is the cut from, from which part of the beef ?, old / young cow?

Beef - beef strife!
There is beef that cooks / stews quickly and perfectly. And there is - which is desirable only to extinguish and for quite a long time ...

If for the first courses, then the most delicious meat is brisket, ribs - quickly cooked and the broth is very light, tasty and rich in taste.
If it is a shank with veins (cheap meat), then only stew for a long time with a whole piece or in small pieces, in a little water.

So what is your meat?

If it is a shank with veins (cheap meat), then only stew for a long time with a whole piece or in small pieces, in a little water.

As for me, the shank is very tasty boiled, only you have to cook it longer.
I am 80-90 * C I torment her for 4 hours, - it turns out tastier than any other part.
I put the roots, peppercorns and bay leaf in about 40 minutes until cooked (I pierce the onion with a knife in several places, cut the carrots into 2-4 parts), salt for 5 minutes until cooked, leave to cool in the broth.
That is, no boiling water, let alone bubbling water!
One more point. If the broth is more important, for example, for soup, then we put the meat in cold water, if the meat is more important, for example, we will eat it separately from the broth - in a hot one, or better - sous vide.
Good luck!

[Admin]

Admin, Tanya! Tell me please! I got a lot of beef bones with a little meat here. stocky broth, even with bitterness. although the meat is from trusted sellers
what is the best way to boil the bones to make a delicious broth? I cook more and more chicken or pork ...

So what is your meat?

I have meat from the store
I would stop at this, since I don't understand, but from everything I bought - this is a shoulder blade, edges, ribs, I don't know. how old or young looks. Tenderloin is dear to me.
You see, I need to eat a lot of beef (doctor's prescription), better boiled. Broth is not needed at all.

If broth is more important, for example, for soup, then put the meat in cold water, if meat is more important, for example, we will eat it separately from the broth - in hot

yes, I found this on the Internet, and about the fact that you need to add spices and salt min. for 30-40.

sous-vid.

I heard I need to figure it out, but I don't want any electrical appliances, there is nowhere to put (small kitchen)
At the expense of 4 hours, is it possible? It seemed to me that if you digest it, it will also be tough.

If you need to follow the doctor's prescriptions - what then "I want - I don't want"? Olga said correctly - sous kind. Soft dietary meat without broth. Option - pass your tough boiled meat through a meat grinder and eat this dry minced meat, it chews better. And pour out the broth.

[tascha]

I do not know. how old or young looks.

Veal - from light pink to pale red.
Beef - a cow after 2 years, they no longer keep such, this is a rarity. But, for me, this is the most delicious meat. It smells like meat
The meat is red to burgundy.
Sniff the meat! It should smell like milk.
tascha, now there are imported meat on sale - Brazil, Paraguay, Argentina. The meat is great. And for minced meat, and for extinguishing.
And to be honest, a quick cooker will help you! Make a gorgeous beef that's soft and flavorful.
The simplest recipe is 2 onions, put the meat in pieces or whole, salt and pepper. Close the bowl and simmer for 40 minutes.

[OlgaGera]

OlgaGera,

And to be honest, a quick cooker will help you! Make a gorgeous beef that's soft and flavorful.
The simplest recipe is 2 onions, put the meat in pieces or whole, salt and pepper. Close the bowl and simmer for 40 minutes

about MV-SV I agree 100%. for meat you probably can't imagine better. I have a clarification: according to the instructions for my sv, 100 g of liquid should be, otherwise it will not gain pressure. do you add water or what?

I do not want any electrical appliances, there is nowhere to put (small kitchen)

Many of us have small kitchens, but this does not prevent us from acquiring a large number of specialized appliances. It's worth it.
And how to place them, there is special topic.

Option - pass your tough boiled meat through a meat grinder and eat this dry minced meat, it chews better.

I do so, but I won't last long
Girls, I have a slow cooker and a pressure cooker, and my mother’s bread-baking machine is on the dresser in the room. I just want boiled beef. I want to learn how to cook it correctly. The stew doesn't like my stomach, I just have a tough food situation.

[Elena]

do you add water or what?

Elena, no, I don't add water, otherwise the soup will need to be cooked. Onions and meat will give you enough juice.

I have a slow cooker and a pressure cooker

what's the problem then? They put it in a pressure cooker, filled it with water and left. The output is soft, good boiled meat.
The cooking time depends on the beef. Sometimes young beef, but not cooked.
Then you can see it.

according to instructions

oops, I didn't read it. There are many bukav. I call the Hotline and they tell me everything.

I just want boiled beef. I want to learn how to cook it correctly.

So sous vide is boiled, but at low temperatures and in a vacuum. The protein remains soft at this temperature. There is a cartoon with a multi-cook - all that remains is to buy a vacuum apparatus. They are on Ali in general for 1300r. However, I do not know how the quality is. The Countryman has this.

Added on Tuesday 03 Jan 2017 03:29 PM

Recently, I simultaneously cooked a turkey wing in a pressure cooker and a chicken breast. The difference is obvious.

[tascha-tasha]

I want to learn how to cook it correctly.

tascha-tasha, I understand the question. Later I will prepare an answer and give it here - be patient a little

it remains only to buy a vacuum cleaner.

you can do without it: put the washed meat in a plastic bag, add your favorite spices, pour water into the MV, lower the bag with meat into it so that all the air from the bag squeezes up, grab the bag closer to the meat right in the water, take it out, tighten it the bag is closer to the meat, put on the similarly the second bag for insurance, and we can assume that the evacuation has taken place.
65 * C will do the rest in 3-6 hours.

Then there are no barriers at all on the way to soft meat.

[Olga]

65 * C will do the rest in 3-6 hours.

Olga, Is it possible for 60 *? My CF can only 40, 60,80, etc. And how much time is needed for 1 kg of meat?

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Opened a separate topic Bone and meat-bone broth preparation (traditional cooking method on stove

[Olga]

Olga, Is it possible for 60 *? My CF can only 40, 60,80, etc. And how much time is needed for 1 kg of meat?

Raisin, it depends on the meat. For beef and 60 * is normal, for poultry and pork it may not be enough, although it also depends on the part of the carcass and on the age of the belly.
I, if sous-vid, cook for at least 4 hours, if it's not a tenderloin, of course. I can leave it for 6 hours, if not in a hurry. It also depends on what to do with this meat. For example, you can then fry it on the grill for beauty or to dry it, then the cooking time is shorter, you can eat that way, or you can finely chop it into a salad, then it is necessary that the meat keeps the shape of cubes, and does not creep into porridge, that is, not digest.
Have you checked what temperature your CF really keeps? And do you have a heating mode? What is the temperature on the heating?
Actually, we have a lot of sous vide topics, see more there.
Good luck!

[Admin]

Admin, Tanya, on the site there is a table (or not a table) of readiness temperatures for chicken, pork, fish, etc.P.? (to determine readiness with a temperature probe)

[Sveta]

Sveta, as far as I know, there is no separate topic But, such infa is found in different topics randomly.

[Svetlana]

Svetlana, I've saved, from Multi-oven DeLonghi FH1394 # 3753
It might come in handy.

Girls, can you not use MV / SV, but cook the same 4-6 hours in a gas oven, at the right temperature, for example, in the sleeve? It's about sous vide for beef.
Why am I so stubborn. You will have to cook very often, so you don't want to use electrical appliances. For those who have an electric stove in their home, there is no difference. In apartments with gas stoves, the price of electricity is higher. Along with reasonable economy, I use those electrical appliances, without which I can’t do without.

The multicooker does not increase your electricity bill.
I also have a gas stove with el. oven and no gas meter. It would seem, burn the gas as much as you want, but no)))

[tascha]

cook the same 4-6 hours in a gas oven, at the desired temperature,

tascha, cooking in multicooker, AG, and others compact and closed electrical appliances accumulate heat inside the appliance, and they give up little heat to the outside themselves. Thermoregulator in el. devices are accurate and keep the set temperature well. In gas ovens this cannot be achieved, while a large volume of air has to be heated. The gas oven is suitable for large quantities of baking or roasting.

Cooking times in the oven are often longer than with the target appliance.

And the quality of gas sometimes leaves much to be desired, and bad gas is bad and heats up. And the counter is spinning.

I have a gas stove, I'm not going to remove it, after all, a large baking sheet, or even 2, are immediately needed for cooking.

But boiling broth, jellied meat for about 100 *, stewing, it will not work on gas, and you will have to make such a small light that you will not go away, it will suddenly go out. But sometimes you need a big pot, and that's where gas comes in handy. And sometimes there is no electricity, but there is gas.

So it is not difficult to combine the advantages of gas and electricity intelligently. The electric meter, of course, turns more, but the gas meter costs.