Beef scar (another name for broom) is a meat by-product obtained from a part of the stomachs when cutting cow or bovine carcasses. The scar consists mostly of fibers of smooth gastric muscles, has an easily recognizable appearance (pale pinkish-gray color, villi).
Since ancient times, the beef scar was used by man for food. In different national cuisines, traditions of cooking various interesting dishes from beef crayfish (of course, using spices and other flavors) have developed.
Modern man does not particularly want to mess with the preparation of beef scar, because it's a labor-intensive and long, moreover, the scar when cooking gives off specific smells. However, if you learn how to prepare a beef stalk correctly, you can vary the usual menu, including in it useful, tasty, satisfying and, importantly, quite budgetary dishes.
About the benefits of the product
Currently, many people mistakenly believe that the beef scar for the human body - a food product is almost useless (given the cheapness and long cooking process). In fact, everything is different.
Benefit and harm of beef scar
Beef rump contains about 95.8-97% protein, up to 4.2% fat (carbohydrates are absent). That is, this high-protein low-fat carbohydrate product is an excellent "building material" for muscle tissue. Due to this composition, the dishes from beef scar can be included in the menu of various diets (including, with diabetes, gout, with various gastrointestinal complications). Also in beef rumen there are some very useful substances for the human body, namely: vitamins (groups B, PP and H), compounds of calcium, magnesium, sodium , potassium, phosphorus, sulfur, iodine and iron), as well as some antioxidants.
The use of dishes from beef scar has a general beneficial effect on the skin and mucous membranes, on the digestive and nervous systems. Harm from the use of beef scar is not noticed.
Caloric content of beef rumen is about 97 kcal per 100 g of product.
Preparation of beef scar
Preparation:
- if the scar is unclean, we will turn it over, we will rinse it with cold water and thoroughly clean it (brush), cut the fat, carefully rinse it again;
- for 2-4 hours marinate pieces of cicatrix in a weak solution of vinegar, then again thoroughly rinse with running water;
- natrem slices of large salt and
leave for 30 minutes, then rinse with a weak solution of hydrogen peroxide, and then again we rinse the water very carefully.
Preparation:
- we pour the pieces of the rumen with cold water, bring it to the boil, cook it for 5-15 minutes, salt the water and rinse it thoroughly, transfer it into a clean pan and fill it with clean water;
- cook on low heat for 2.5-4 hours (depending on the age and sex of the animal) with the addition of onion and unmilled spices for broth.
- The welded scar is slightly cooled in the broth and extracted, now it is ready for further preparation.