Beef contains a lot of vitamins, useful elements and has excellent taste qualities. It is used for cooking first and second courses, as a consequence, exposing each time to heat treatment.
Today we will consider how to weld this type of meat and keep all its properties to the maximum, as well as obtain an excellent soft structure of beef fibers and determine with the time of cooking for each specific use of this meat product.
How much to cook beef for soup?
If you use beef to make soup, borsch, rassolnik or any other first dish, then before determining the required cooking time, pay attention to the quality of meat. Young beef pulp will be ready in about an hour, and the meat on the bone is cooked longer than the loin and it should be kept with a moderate boil for two and a half hours. In any case, and no matter what kind of meat you prefer, a few minutes before the boiling and for another five minutes, we must remove the foam from the broth. This procedure will get the most transparent broth without the admixture of flakes.
How long does it take to cook beef until ready for salad?
In contrast to portion cooking meat for soup, for salad, as a rule, we take a whole piece, which, depending on the required portion, can be quite large. Therefore here it is necessary to adhere to some simple rules and then the result will always be excellent.
So, when starting to boil the meat for a salad, choose a pan by the size of just a little more beef chunk. After all, the less water is used for cooking meat, the more delicious and rich it will taste. In this case, the liquid should cover the product in a saucepan for at least one centimeter.
We fill the meat in a saucepan with cold water and steep boiling water, and only then we send it to the fire to cook. The time for cooking a beef slice weighing approximately one kilogram is an average of one and a half hours. But always check the readiness with a sharp knife, punching a hunk and checking for softness. He should easily "enter" and also without difficulty "get out" of meat. If necessary, the process is extended until the desired soft result is obtained.
When cooking meat for salad in thirty minutes from the beginning of the process, we add salt, peas of black and fragrant pepper, laurel leaves, bulb onions, and also carrots, parsley and celery if desired.
How much to cook beef tongue?
To boil beef tongue for a salad or other interesting dishes, fill it with water and after boiling we cook on the fire of the weakest intensity for three and a half hours. With the weight of the product over one and a half kilograms, extend the cooking time by half an hour. Just like in the case of meat for salad, we add salt, spices, onions and roots during cooking.
At the end of the cooking process, the tongue should immediately be dipped into ice water and immediately cleaned of the skin by prying it at the base with a knife.
How much to cook beef or veal to make it soft?
The time of cooking beef depends on the maturity of the animal, which has become the source of the product and the size of the meat slice. To cook young beef, so-called veal, it will take much less time, because the structure of its meat fibers is much more gentle and softer. So, for example, if you need to spend about an hour and a half to boil a piece of beef, then one will be enough for veal.
As a result, we note that the cooking time in each individual case must be determined experimentally by the softness test method.