Without difficulties, it will help to apply the recipe for cooking a by-product in cooking. Through the execution of the right technology, it will be possible to transform its characteristics qualitatively and to obtain an excellent original dish with nothing incomparable to its taste.
How to cook a beef scar?
To ensure that the dishes from the beef rumen can please with an exceptional taste, you need to learn how to pre-prepare the by-product for its subsequent application.
- Initially, the cleared scar is soaked in water with salt and vinegar for 8-24 hours, washed.
- Pour subproduct portion of clean water, boil after boiling for 5 minutes, change the water. Repeat five-minute boiling another 2-4 times, after which they update the water and begin to cook the rumen.
- Slice the product cooked to a softness with slices of the desired shape or size or used entirely to decorate the rolls.
How to cook a beef scar?
After the by-product has been cleaned, washed, soaked in acidified water and disposed of by repeated digestion of odors, it must be boiled until soft, after which it will become suitable for further use in cooking. About how much to cook a beef scar, in this recipe.
Ingredients:
- a scar of beef - 1 kg;
- water - 3 l;
- laurel - 2-3 pieces;
- onions, carrots and other roots;
- salt pepper.
Preparation
- The prepared scar is filled with water.
- Add whole onions, roots, laurel, pepper.
- After boiling, reduce the heat and cook the by-product under the lid for at least 4 hours, periodically replenishing the water. A ready scar is easily pierced with a fork.
How to fry a beef scar?
Stunning taste is acquired by roast beef scar. The byproduct must be properly prepared and boiled before softening. Only after this you can start cutting and frying the component. Next is a recipe for a dish with onions, which can be varied by adding carrots and other vegetables.
Ingredients:
- boiled beef scar - 500 g;
- onion - 1-2 pieces;
- vegetable oil - 40 ml;
- salt pepper.
Preparation
- The cut is cut into slices of centimeter thickness.
- Shink onions with onions and fry the sliced meat in a frying pan with butter.
- Spread the prepared sliced by-product, fry another 10 minutes, stirring.
- Serve the beef roast roasted with onions to a garnish of potatoes , rice, pasta.
Beef tripe in the oven
Preparation of a beef scar in the oven with vegetables and sour cream under the "cover" of puff pastry will provide an opportunity to taste an exquisite delicacy dish. This is achieved only with the correct execution of all the preparatory subtleties of the by-product and the nuances of the recipe described below.
Ingredients:
- Boiled beef scar - 700 g;
- onion - 2 pieces;
- carrots - 1 piece;
- celery - 3 stems;
- flour - 1 tbsp. a spoon;
- sour cream - 3 tbsp. spoons;
- oil - 2 tbsp. spoons;
- garlic - 2 teeth;
- egg - 1 piece;
- puff pastry - 250 g;
- salt pepper.
Preparation
- Prepare, boil and cut a straw scar.
- Shink onion, carrots and celery fry in oil until soft.
- Separately fry the scar, adding flour.
- Combine the contents of two pans, add salt, pepper, garlic and sour cream, stew for 7 minutes.
- Transfer the mass into molds or coconuts, cover with a layered dough, making a puncture in the center for the exit of steam.
- Lubricate the dough with egg and bake the dish until blush.
Beef roll - recipe
Beef crochet in a roll, the recipe of which will be presented further, will not take the last place on a festive feast or replace sausages on weekdays, appetizingly adding a slice of bread with a snack. As a filling use a selection of spices, garlic, adzhiki, dried tomatoes or dried fruits.
Ingredients:
- beef scar - 1 kg;
- garlic - 1 head;
- adzhika - 50 g;
- mustard - 30 g;
- salt, pepper, laurel, onion.
Preparation
- Cleaned and washed carefully, the scar is soaked for several hours in salted water and acidified with vinegar, washed.
- Rub the surface of the by-product with a mixture of mustard and ajika, adding crushed garlic, salt and pepper.
- Form a roll from a beef rumen, bind it tightly with string, pour water and cook, adding onion, laurel, salt and pepper.
- After 4-5 hours, turn off the fire, and after cooling remove the roll in the refrigerator for several hours.
Beef soup soup - recipe
Beef rye soup can be rich, nutritious and due to the addition of pickled peppers , garlic and spices is extraordinarily spicy. Additional flavoring notes and appetizing density are obtained by adding a dressing of sour cream with yolks. The scar for the hot is used exclusively boiled.
Ingredients:
- boiled beef scar - 1 kg;
- onions and carrots - 2 pcs .;
- marinated Bulgarian pepper - 2 pcs .;
- Celery and parsnips (roots) - 60 g;
- sour cream - 250 g;
- yolks - 4 pieces;
- egg - 1 piece;
- salt, pepper, oil, vinegar.
Preparation
- The boiled scar is cut into strips and laid in boiling water.
- There, too, save the saved roots with onions, boil for 20 minutes.
- Mix the yolks with sour cream and a portion of broth, enter into the soup in a thin trickle, stirring.
- Immediately add chopped peppers to the soup of beef crayfish and rubbed with salt garlic, pepper and vinegar, warm up a minute.
Khash from beef legs and rumen
Prepare a delicious beef scar on the first can be another recipe from the Caucasian cuisine. Here, the byproduct is combined with beef legs, which will give the hot extra fat and nourishment. The dish is prepared without pouring, but served with dressing from grated garlic, greens and complemented with a radish salad, lavash.
Ingredients:
- beef scar - 0.5 kg;
- legs of beef - 1 kg;
- parsley, basil and cilantro - 150 g;
- garlic - 2-3 heads;
- laurel, bell pepper;
- salt.
Preparation
- Soak the scar and feet within a day, changing the water.
- The cleavage is cooked three times in a new portion of water for 5 minutes.
- The feet are poured with clean water and boiled for 3 hours.
- Add a scar, prepare hash for another 4 hours.
- Add laurel, pepper, tantalize the soup for another hour.
- Separate the meat from the bones, return to the pan.
- They serve Khash exclusively hot.
Xe from beef scar
Beef tripe, the recipe for which, according to Korean technology, will be presented later, will taste the taste receptors of the admirers of dishes with pronounced ostrinkoy. Onion in this case is fried in oil, then hot mixed with the rest of the spices, which maximize their taste.
Ingredients:
- beef scar - 1 kg;
- carrots - 0,5 kg;
- onion - 2 pieces;
- garlic - 0.5 heads;
- oil - 100 ml;
- vinegar - 200 ml;
- coriander and chilli - 1 teaspoon;
- laurel, bell pepper, herbs, salt.
Preparation
- Shinkuyut boiled stripe straw, pour vinegar for an hour.
- Add grated carrots, garlic, salt.
- Fry the onions, add spices, mix and spread into a common container.
- Beef scar in Korean mix and leave in the cold for 12 hours.
Chinese Beef Salad Recipe - recipe
Appetizing beef salad let's take a fresh look at the characteristics of the by-product and enjoy the splendid spicy taste of the snack. In the broth, when cooking, along with a traditional set of spices, add ginger root, a slice of cassia 5 cm in length, a starlet of badyan, an entire bulb.
Ingredients:
- beef scar - 500 g;
- peanuts - 1 handful;
- coriander - 2 pencils;
- garlic - 1 head;
- oil of chili, sesame and rice wine - 2 tbsp each. spoons;
- soy sauce - 4 teaspoons;
- rice vinegar and sugar - 1 teaspoon;
- salt.
Preparation
- Boil the scar, cut into strips.
- Add nuts, coriander and garlic dressing with the addition of oil, wine, soy sauce, vinegar and sugar.
- Stir the salad and serve.
How to cook a beef scar in a multivariate?
Elementarily prepared beef scar in the multivark, and if you have the function of the pressure cooker in the device is also much faster. The field of how the product will become soft, it is extracted from the broth, cut into slices of the desired shape and size, fried and fried with the addition of tomato sauce .
Ingredients:
- beef scar - 1 kg;
- onion - 2 pieces;
- carrots - 1 piece;
- tomato paste and oil - 60 g;
- salt, pepper, laurel, water.
Preparation
- Prepared and soaked for a day, the scar is laid in a bowl, salt, pepper, laurel, onion is added, cooked on "Quenching" for 5 hours.
- Slice the by-product, put it in a washed bowl with butter and vegetables, fry on "Baking" for 15 minutes.
- Add the pasta, a little water, pepper, salt, laurel and include "Quenching".
- After 30 minutes, the stewed beef scar will be ready.