- the most popular meat in the world, from which chefs of any country can prepare hundreds of dishes. It is cooked with vegetables and mushrooms, fruits and soaked in milk and red wine, in marinades with spices and vinegar. Hot beef dishes are eaten with a side dish of vegetables, potatoes, rice, cold ones - with sweet and sour or spicy sauces. Beef pairs well with reds. grape wines and beer, cognac and vodka.
In addition, beef meat contains a complete, easily digestible protein with essential nutrients. human body amino acids a large number of vitamins B6 and B12, vitamin PP, as well as zinc, magnesium, potassium, calcium, sodium, phosphorus, iron and many other elements.
Therefore, for healthy eating Beef dishes are recommended to be consumed at least 2-3 times a week.
How to cook beef so that the meat retains its juiciness and softness?
To prepare a delicious beef dish, learn how to choose it:
- The meat should not be dark, this indicates that it is old. The pieces of young beef should be a uniform red color, but not bright. The bright red color and red imprints on the white paper indicate that the beef has been tinted.
- Old beef is also indicated by yellow fat, young beef has cream-colored fat.
- Do not buy frozen meat, only chilled, otherwise there is a chance to buy stale, smelly. Yes, and doctors do not recommend eating frozen meat.
It is best to fry and stew the highest quality meat - tenderloin, shoulder blade, back of the shank, entrecote, fillet. For minced meat, a rump, a flank, a lower part of a buttock are suitable, and the most delicious broth will turn out from the brisket and neck. 
Our recipes will help you easily and simply prepare delicious beef dishes, preserving all the juiciness, tenderness and softness of the meat. And properly cooked beef is not only a gastronomic pleasure, but also health!
Old Russian pickle with beef
- Servings - 6 pcs.
Ingredients
- Beef for broth - 1 kg
- Potatoes - 4 pcs.
- Carrot - 1 pc.
- Onion - 1 pc.
- Pickled cucumbers - 4 pcs.
- Cucumber pickle - 1 cup
- Pearl barley - 100 g
- Bay leaf - 2 pcs.
- Vegetable oil - for frying
- Salt, pepper - to taste.
Cooking
Wash the meat and boil with bay leaf to make at least 3 liters of broth. Strain the broth through cheesecloth, cut the meat into pieces. Throw away the bay leaf.
Pour barley into the broth and cook for 40 minutes. Cut the potatoes into cubes, put in the broth, salt and cook for 10 minutes.
Old Russian beef pickle.
Finely chop the onion, grate the carrot coarse grater. Fry the onion in vegetable oil for 5 minutes, then add the carrots and fry for another 5 minutes. Pour the mixture into the broth and cook for another 5 minutes.
Cucumbers cut into strips, put in broth, add brine and chopped meat. Mix everything well, check for salt, add pepper and cook for another 10 minutes.
Beef stew with vegetables
- Servings - 4 pcs.
- Cooking time - 1.5 hours.
Ingredients
- Beef - 500 g
- Potato - 300 g
- Zucchini - 2 pcs.
- Tomatoes - 3 pcs.
- Bulgarian pepper - 2 pcs.
- Onion - 1 pc.
- Mayonnaise - 3 tablespoons
- Sour cream - 3 tablespoons
- Salt, pepper - to taste
- Greens (parsley, dill, cilantro, rosemary) - to taste
Cooking
Wash the beef and cut into large pieces. Salt and pepper. Fry quickly over high heat to form a crust.
Potatoes and zucchini in large cubes. Onion and pepper in half rings. Mix all vegetables in a large bowl. Salt and pepper.
Beef stew.
In a deep baking sheet or refractory dish, fold in layers: vegetables-meat-vegetables. Mix mayonnaise with sour cream and pour vegetables on top. Sprinkle generously with finely chopped herbs.
Cover the bowl with a lid or foil. Place in a preheated 200° oven for 45-60 minutes.
Classic beef steak
- Servings - according to the number of eaters
- Cooking - 15 minutes.
Ingredients
- Steak (thickness 2.5 cm) - according to the number of eaters
- Salt, pepper - to taste
- Seasoning " Provencal herbs" - taste
- Vegetable oil - for frying.
Cooking
The first secret of a delicious classic steak, like in American films, is to evenly fry a fairly large and thick piece of meat in a short time. Fresh (chilled) meat is best suited for this. If you are going to make a steak from frozen meat, then defrosting should take place naturally and slowly, in the refrigerator, and not in the air and in no case in the microwave!
The second secret is before cooking steak must acquire room temperature so take it out and let it sit for 20 minutes. Then pat it dry with paper towels.
If you don't have Herbes de Provence, make your own mix of basil, rosemary, thyme, sage, mint, thyme, oregano, and marjoram. Pour seasoning, salt and pepper into a bowl and mix.
Classic beef steak.
Dip the steak on all sides in the mixture, place and pat with your palm so that the seasonings “enter” the meat. Now grease it with vegetable oil - this will make it possible to fry it evenly.
Grease the frying pan with a thin layer of oil and heat well. Place the steaks on it so that they do not touch. Fry over high heat for 3-4 minutes, then turn to medium heat and 2-3 more minutes. And so on each side.
After frying, steaks should be allowed to "rest" to give them the most flavor and tenderness. To do this, cover them with foil and leave for 10 minutes.
Cut with sharply sharpened knives without jags - the meat should be cut perfectly evenly.
Country-style beef patties
- Servings - 4 pcs.
- Cooking time - 1 hour.
Ingredients
- Beef - 500 g
- Champignons (or any other mushrooms) - 500 g
- Onion - 2 pcs.
- Flour - 2 tablespoons
- Garlic - 3-4 cloves
- Salt, pepper - to taste
- Vegetable oil - for frying.
Cooking
Wash mushrooms, peel and boil in salted water. Pour the mushroom broth into a separate bowl, finely chop the mushrooms.
Make minced meat, add 1 finely chopped onion, salt, pepper, a little mushroom broth and mix well. Form meatballs: make balls of minced meat, then flatten them to make cakes. Roll the meatballs in flour and fry over high heat until crispy. Place in saucepan.
Finely chop the second onion and fry with already chopped mushrooms.
Country style meatballs.
Fry flour until golden brown mushroom broth, add fried mushrooms with onions and let stew for 3-5 minutes.
Pour the mixture into the meatballs in a saucepan. Pass the garlic through a garlic press and sprinkle the meatballs with it. Let simmer for at least 40 minutes.
Serve with a side dish of mashed potatoes.
Beef stew
- Servings - 4 pcs.
- Cooking time - 1.5 hours.
Ingredients
- Beef (tenderloin) - 500 g
- Garlic - 5 cloves
- Lemon - 0.5 pcs.
- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Pepper - to taste.
Cooking
Wash the meat and pat dry with paper towels. Make slits and stuff with garlic cloves. Mix salt, sugar, pepper and rub the meat well with the mixture.
Cut the lemon into slices and cover the meat with them on all sides. Put it in a saucepan with a lid and put it in the refrigerator to marinate for 3-4 hours.
Beef stew.
Through due time Remove the meat, remove the lemon, and wrap the meat in 2 layers of foil. Put in a baking dish and place in a preheated oven at 200 ° for 1.5 hours.
The baked goods are ready! It is delicious to eat hot with any side dish, and cold, as an appetizer, or on sandwiches.
Among all types of meat, beef should occupy a special place in the diet.
According to nutritionists, it is the meat of cattle that contains many vital elements for the normal development of the human body.
Beef is divided into three categories:
Top grade;
First grade;
Second grade.
The main dividing characteristic is what part of the carcass this meat is taken from.
Top-grade beef is used for frying in a whole piece, baking, boiling, making corned beef. First variety will do for boiling, stewing, processing for minced meat. The second grade is used for long-term heat treatment, most often it is jelly, long-term baking, stewing with vegetables.
Rules for cooking beef quickly and tasty
Beef contains a large amount of protein, to fully ensure the normal functioning of the human body. Meat is also rich in iron, zinc and other trace elements, contains B vitamins and vitamin E.
Despite this, not every housewife cooks beef dishes with pleasure, many are confused by the natural properties of meat, it often turns out to be tough and dry. People often wonder what to cook from beef quickly and tasty to please the whole family.
To avoid such a question, you need to learn how to properly cook this type of meat.
To do this, you should know some of the nuances:
An important rule in the process of preparing any beef dishes is that you need to fry the meat only in a well-heated pan in hot oil. Due to the high temperature, a crust immediately forms on the piece, which will not allow the juice to flow out. It is because of this that the meat will be juicier.
If, after frying, you plan to stew the beef a little, then you can not add the liquid in a cold form. Because of this, the fibers will “shrink” and give up valuable juice, therefore, the meat will become tough.
Softens beef fibers sour cream, tomato juice or sauce, vinegar, red wines. Good for marinade soy sauce with the addition of mustard powder.
You can pickle in cognac or vermouth, but it is worth remembering that after such alcohol, a special aftertaste usually remains.
Particular attention should be paid to the color of the meat when buying it, the darker the color, the older the animal was, which means that the meat will be cooked for a long time. It will not become softer either with proper roasting or after pickling.
The beef beaten off on both sides turns out to be more tender and softer, after that it is advisable to marinate it, and only then heat it.
Breading and batter will keep the juiciness in beef.
Before stewing, it is better to fry the meat of cattle, and then cover with a lid. This preparatory procedure will help maintain juiciness and softness.
These are the main features of cooking, the rest of the secrets are selected individually for each dish.
How to cook beef quickly and tasty when the whole family is looking forward to dinner after a day's work? After all, this process usually takes at least a couple of hours, and sometimes more. There are more quick methods cooking meat of a kind that will please everyone, and the hostess herself will spend a minimum of effort. A free minute has never been too much for anyone.
Having delved into the recipes of different peoples of the world, we understand that many people eat beef, there are a lot of ways to cook meat. The simplest and most delicious are selected from us.
Jewish version of beef is fast and tasty
One of the easiest and most affordable ways to cook beef quickly and tasty is one recipe that came to us from Israel. For cooking, choose good piece beef, it is desirable to take meat light color With a small amount fatty layers.
Ingredients:
A kilo of beef or veal tenderloin;
As many onion;
A couple of laurels;
Ground black pepper;
Cooking
Cooking will begin with the fact that the meat must be cut into medium-sized cubes and pour cold water for 10 minutes.
Separately, we chop the pre-peeled onion, send it to a heated cauldron with a thick bottom.
Fry the onion in vegetable oil.
Drain the water from the meat and immediately pour over it with boiling water and leave for another 5-7 minutes.
Drain the water from the meat and dry it slightly, add to the golden onion.
Cook without a lid until the juice from the meat has evaporated, and then fry all the ingredients, stirring constantly.
When the beef is browned, add salt and freshly ground black pepper.
Pour the contents of the cauldron with water so that the meat is covered by 1.5-2 cm, add Bay leaf. Cover and simmer until tender, about 20 minutes.
Beef cooked in this way is suitable for both lunch and dinner. Porridge or boiled vegetables are served as a side dish. But it tastes better like this!
Meat in pots: beef is fast and tasty
Great option for the daily menu will be roast, which is prepared from beef quickly and tasty. Satiety from this dish is also good.
Ingredients for 4 servings:
Kilo of beef or veal;
3-4 large onions;
2-3 potatoes;
A couple of carrots;
Cooking
secret fast food there will be a preliminary roasting of all components, it is because of this that the roast itself will not keep you waiting.
Meat cut into strips or cubes of medium size.
We clean, wash, cut vegetables into cubes or strips.
Fry all the ingredients one by one and put them in ceramic pots in layers: meat, potatoes, carrots, onions.
It is advisable to salt each of their layers a little, you can do it right in the pan.
Add a small leaf of bay leaf, a few peas of black pepper, rosemary or coriander to taste in each pot. Pour boiling water or hot broth up to half of the container and put for 20-30 minutes. into a preheated oven.
Additionally, you can make a sauce from a glass of sour cream, a teaspoon of ready-made mustard and a tablespoon of flour. Then you need to pour the sauce, and increase the cooking time by another half hour.
Hearty beef dinner fast and tasty
With this dish, you can not only feed your family, but also meet guests. Everyone will find something for themselves in one plate, because here a variety of vegetables for girls and meat that will satisfy the hunger of boys are perfectly combined.
Ingredients
Beef tenderloin - 300 g;
White or cauliflower - 300 g;
10 small potatoes;
Carrots and onions will need 1 each, medium size;
One sweet pepper;
2 tbsp. l. tomato paste;
250 g of cucumber or tomato brine;
Salt, spices to taste.
Cooking
Meat prepare and cut small cubes, lightly fry in oil, add chopped onions and grated carrots. Let it simmer a bit and add tomato paste, mix. Put sweet pepper cubes, whole peeled potatoes and cabbage cut into 4x4 cubes. If you use color, then it is pre-disassembled into inflorescences. Pour the contents with brine, salt, pepper. Add water so that the liquid covers the contents of the pan. Simmer under a closed lid for about half an hour. Serve on the table in large common dish.
It is good to serve separately with such a dinner. fresh tomatoes or cucumbers, as well as dill.
An old recipe for beef fast and tasty
Even our ancestors knew how to cook from beef quickly and tasty, the oven helped them in this. Nowadays great helper will become an electric oven or oven. This dish is also worth adopting for those who have a mulvarka.
Ingredients
Kilo of meat good quality;
Three bulbs;
A couple of carrots;
200 g of mushrooms, you can ordinary champignons;
Vegetable oil for frying;
Salt, spices.
Cooking
1. Cut the meat into pieces and fry in a pan with a thick bottom.
2. Add chopped onion and chopped garlic.
3. After 3-5 minutes. throw chopped mushrooms.
4. After another 7 minutes, put the grated carrots.
5. Mix everything and cover with a lid.
6. Then add the broth, salt and pepper. Add other spices to taste.
7. We stand on low heat for at least 40 minutes.
This dish can go as an independent or as a gravy for cereals, pasta, vegetables.
Of seasonings and spices, oregano, rosemary, thyme, chili, nutmeg.
Of the vegetables, celery will not be superfluous, but this is a matter of personal taste.
The first dish with beef is quick and tasty
You can cook many first courses from beef quickly and tasty. Soup with beef brisket and tomatoes will not leave anyone indifferent.
Ingredients
300 g brisket;
300 g potatoes;
300 g of ripe tomatoes;
1 sweet pepper;
bulbs;
carrots;
70 g of rice or millet;
Salt, pepper and other spices.
Cooking
The brisket must be washed well, pour 2.5 liters of boiling water and cook for 25-35 minutes. After that, chopped potatoes are added. Tomatoes are scalded and peeled, chopped. Onions, carrots and peppers are cut finely. Vegetables and washed cereals are added to the boiling broth and boiled over low heat for another 10 minutes. At the end put a bay leaf, a ground mixture of peppers, finely chopped basil and dill.
It is desirable that the soup is infused for about twenty minutes, from this its taste will only improve.
Marinated meat in nature: beef is fast and tasty
In nature, a steak is quickly and tasty prepared from beef, for this it is advisable to marinate the meat in advance. It is desirable to serve vegetables baked on coals, or tomatoes and cucumbers in fresh. Greens are good too.
You will need for the marinade:
6 art. l soy sauce;
a tablespoon of sesame oil;
A teaspoon of sugar;
A teaspoon of grated horse ginger;
a teaspoon of mustard;
Chopped half a chili pepper.
You will need the meat itself, about 300 grams per serving, the marinade recipe is designed for two such pieces.
Cooking
All the ingredients for the marinade are mixed in a deep container and the meat is lowered there for 1.5-3 hours. Before cooking, it is advisable to remove the steaks from the marinade. Roast on charcoal until done.
Secrets and tricks of cooking beef quickly and tasty
To cook beef quickly and tasty, you need to be able to choose the right meat:
To make people tastier and juicier, refuse to buy frozen meat;
Carefully inspect the streaks of fat, if the piece is from a young animal, then the fat layers will be cream-colored;
Yellow strings of fat indicate that you have the meat of an old individual;
Look carefully at the color, a bright pink unnatural color should alert;
Blot the meat with a regular white paper towel, a transparent trace should remain on it;
Spots of pink or red color indicate that the meat was artificially colored.
Properly selected and cooked beef will delight you and loved ones great taste, tenderness and juiciness.
Beef is considered dietary and even lean meat. Here, of course, depending on what to compare, if with pork or lamb, then, indeed, there is less fat and calories. In comparison with poultry meat, beef will lose in these indicators. In any case, for proper and rational nutrition, beef must be in the human diet.
This is where the question arises, what kind of beef dishes to cook, recipes with photos that are easy to prepare can be quite difficult to find. But, with our culinary project, young or experienced hosts will definitely not have any difficulties. We offer a huge variety of recipes, including those using beef as the main or even additional ingredient.
You need to understand that cooking beef, just due to the fact that it is lean, should be done carefully. If the meat is overstewed, overexposed on fire, then it will turn out not tasty and rubbery in taste - it will be quite difficult to chew even a small piece. Therefore, on the pages of our site we talk not only about how to cook beef dishes, but the recipes with photos are simple and tasty, revealing all the secrets correct processing and preparation of this type of meat.
There are quite classic dishes what to cook from beef for the second: fast and tasty. For example, it can be a medallion fried on both sides and has a crispy crust, but tender and juicy inside. You can fry the pieces of beef in sour cream sauce to get delicious gravy. There are some dishes for which beef is completely unsuitable, for example, barbecue. In other recipes, this particular meat is considered the most preferable.
In general, you need to be able to cook dishes and beef. If pork always turns out juicy and tasty, then things are not so simple with beef. But, for this, our site exists, which does not just give recipes, but clear and specific recommendations on how exactly this type of meat should be cooked to make it tasty, juicy, fragrant and rich in taste.
03.01.2019
Beef basturma
Ingredients: beef, salt, sugar, fenugreek, garlic, paprika, pepperYou probably love basturma - delicious, fragrant ... We suggest that you do not buy it in the store, but make it yourself, at home, using our detailed recipe.
Ingredients:
- 1 kg of beef;
- 55 grams of salt;
- 15 grams of sugar;
- 3 tsp ground fenugreek;
- 1.5 tsp garlic powder;
- 2 tsp ground sweet paprika;
- 0.5 tsp burning ground pepper Chile.
02.01.2019
Burgundy Beef
Ingredients: beef, onion, carrot, tomato, wine, broth, champignon, thyme, laurel, coriander, rosemary, garlic, pepper, flour, oil, saltIf you want to surprise your family and guests with an incredibly delicious meat dish, then we advise you to cook beef burgundy in classical performance: with vegetables, spices, red wine and broth.
Ingredients:
- 1 kg of beef (shoulder without bone);
- 250 gr of onions;
- 120 gr carrots;
- 200 gr of tomatoes;
- 0.5 liters of dry red wine;
- 0.5 liters of beef broth;
- 400 gr of champignons;
- 3 sprigs of thyme;
- 4 pieces of bay leaf;
- 1.5 tsp coriander;
- 1 sprig of rosemary;
- 4 cloves of garlic;
- 2 chili peppers;
- Wheat flour, olive oil, salt, pepper.
05.08.2018
Beef stew with prunes
Ingredients: beef, prunes, onion, oil, water, salt, spice, laurel, pepperBeef stew with prunes is very tasty and hearty meal, which you can easily prepare both for every day and for the festive table.
Ingredients:
- 500-600 grams of beef,
- 150 grams of prunes,
- 1 onion,
- 1 tbsp tomato paste,
- 3-4 tablespoons vegetable oil,
- 250-400 ml. water or broth
- salt,
- spices,
- Bay leaf,
- allspice peas.
17.07.2018
Beef khashlama with potatoes
Ingredients: beef, potatoes, Bell pepper, garlic, tomatoes, onions, herbs, vegetable oil, salt, pepper, waterIf you have never cooked khashlama, then I assure you, it is worth a try! We are sure that you will enjoy this beef and vegetable dish as much as we do. Our recipe will help you with this.
Ingredients:
- beef - 600 gr;
- potatoes - 400 gr;
- sweet pepper - 1 pc;
- garlic - 2 cloves;
- ripe tomatoes - 3-4 pcs;
- bow - 1 pc;
- greens to taste;
- vegetable oil - 30 gr;
- salt to taste;
- pepper to taste;
- water.
26.06.2018
Echpochmak in Tatar
Ingredients: kefir, flour, sugar, salt, butter, baking powder, sour cream, beef, laurel, potatoes, onion, pepperI suggest you cook a very tasty and satisfying Tatar pastries- echpochmak with beef. The dish is very tasty and filling.
Ingredients:
- 200 ml. kefir,
- 400 grams of flour,
- 2 tsp Sahara,
- 2 pinches of salt,
- 100 grams of butter,
- 1 tsp baking powder,
- 1 tbsp sour cream
- 300 grams of beef,
- 1 bay leaf,
- 1 potato,
- 1 onion,
- a pinch of ground black pepper.
16.06.2018
Classic beshbarmak recipe
Ingredients: tenderloin, flour, egg, onion, cilantro, oil, salt, spiceI suggest you cook a delicious Kazakh soup - beshbarmak. Preparing the dish is quite easy and fast enough.
Ingredients:
- 600 grams of tenderloin;
- 100 grams of flour;
- 1 egg;
- 160 grams of onion;
- 100 grams of cilantro;
- 100 grams of mint;
- 35 grams of butter;
- salt;
- spices.
31.05.2018
Echpochmak with meat and potatoes
Ingredients: flour, salt, sugar, water, egg, sour cream, butter, beef, potatoes, onion, salt, pepper, dillI suggest you cook a delicious traditional Tatar dish. Echpochmak with meat and potatoes looks like samsa, and in translation means a triangle. Actually, this is what the cake looks like.
Ingredients:
- 500 grams of flour,
- 1 tsp salt,
- 1 tsp Sahara,
- 100 ml. water,
- 1 egg,
- 6 tablespoons sour cream
- 50 grams of butter,
- 250 grams of beef,
- 3 potatoes,
- 2 onions,
- salt,
- black pepper,
- dill.
14.05.2018
Beef stew
Ingredients: beef, garlic, spicy mustard, salt, black pepper, paprika, French mustard with grainsThere are many different recipes boiled pork, but our today will be devoted to its preparation from beef. We suggest baking the meat in foil - so it will be tender. soft and very tasty.
Ingredients:
- 600 gr of beef;
- 2-3 large cloves of garlic;
- 2 tsp spicy mustard;
- 1 incomplete tsp salt;
- 1 tsp black pepper;
- 1.5 tsp paprika;
- 1 tsp french mustard with grains.
07.05.2018
Fried beef with onions in a pan
Ingredients: beef, onion, vegetable oil, salt, pepperdelicious, juicy beef, fried in a pan - it's quite simple, believe me! Follow our instructions, described in a detailed master class, and you will see for yourself. You will get excellent dish for the whole family.
Ingredients:
- beef (veal) - 300 gr;
- onion - 150 gr;
- vegetable oil - 3 tablespoons;
- salt to taste;
- ground black pepper to taste.
07.05.2018
Beef schnitzel
Ingredients: beef, eggs, breadcrumbs, flour, salt, pepper, vegetable oilSchnitzel is an incredibly tasty, nutritious and beautiful dish. It is not as difficult to cook as it seems at first glance, but there are still certain nuances. You will learn about them from our recipe.
Ingredients:
- beef - 400 gr;
- eggs - 2 pcs;
- breadcrumbs - 150 gr;
- wheat flour - 150 gr;
- salt to taste;
- pepper to taste;
- vegetable oil for frying.
06.04.2018
Juicy and tasty beef cutlets
Ingredients: minced meat, onion, bread, egg, tomato paste, boiling water, spice, salt, crackerBeef cutlets can also be juicy and tender. the most important thing is to prepare them correctly. And this is exactly what our detailed recipe. It describes in detail everything that needs to be done.
Ingredients:
- 500 gr of minced meat;
- 1 onion;
- 2 slices of bread;
- 1 egg;
- 2 tablespoons tomato paste;
- 300 ml of boiling water;
- spices to taste;
- salt to taste;
- 200 gr breadcrumbs.
18.03.2018
Ossobuco
Ingredients: shank, flour, onion, carrot, broth, tomato, salt, pepper mixture, herbs, lemonOssobuco is a veal shank cooked in the oven with vegetables, which turns out to be very tasty and spectacular. Everyone without exception will like such a dish, and the hostess will be pleased with the simplicity of its preparation.
Ingredients:
- veal shank - 1 slice weighing 0.5 kg;
- flour - 2 tablespoons;
- olive oil for frying;
- onion - 1 pc;
- carrots - 1 pc;
- broth - 0.5 tbsp.;
- tomatoes in own juice chopped - 2-3 tablespoons;
- salt - 2 incomplete tsp;
- a mixture of peppers - 1 tsp;
-greens for decoration;
- Lemon for garnish
14.03.2018
Beef ragout with vegetables and potatoes
Ingredients: meat, potatoes, peppers, carrots, onions, water, salt, peppers, spices, oil, tomato paste, garlicMy detailed recipe will tell you how to cook a very tasty and hearty beef stew with vegetables and potatoes. Be sure to cook this stew for lunch or dinner.
Ingredients:
- 500 grams of beef,
- 5 potatoes,
- 1 bell pepper,
- 2 carrots,
- 2 onions,
- 1 liter of water,
- salt,
- spices,
- 50 grams of vegetable oil,
- 2 tablespoons tomato paste,
- 3 cloves of garlic,
- half a chili pepper
11.03.2018
Beef lagman
Ingredients: beef, potatoes, garlic, carrots, onions, noodles, oil, salt, pepperLagman is a very tasty and satisfying dish that can be prepared for lunch or dinner. Today I have prepared for you a detailed recipe for beef lagman.
Ingredients:
- 400 grams of beef fillet,
- 3 potatoes,
- 4 cloves of garlic,
- 1 carrot,
- 1 onion,
- 400 grams of noodles,
- 30 grams of sunflower oil,
- salt,
- ground black pepper,
- ground red pepper.
10.03.2018
Irish stew
Ingredients: potatoes, onions, butter, flour, salt, pepper, sugar, seasoning, beer, broth, carrots, tomato paste, lambRagout is a very tasty and hearty dish. There are a lot of recipes, today I suggest you cook a very tasty unusual Irish stew.
Ingredients:
- 4 potatoes,
- 1 onion,
- 100 ml. vegetable oil,
- 2 tablespoons flour,
- salt,
- ground black pepper
- 1 tbsp Sahara,
- ground coriander,
- rosemary,
- 2 bay leaves,
- 1 glass of dark beer,
- 2 cups of meat broth,
- 2 carrots,
- 1 tbsp tomato paste,
- 700 grams of lamb or beef.
Beef is the meat of cattle, which confidently occupies one of the first places in cooking. It is consumed all over the world, and only to a limited extent in India due to religious prohibitions. It is tasty, nutritious, healthy and very satisfying. One of the most recognized and universally loved types of beef cooking is roasting. This method gives a great opportunity to vary both meat and additional products.
There are many options for how to cook beef in the oven so that it turns out juicy, fragrant, with a rich taste. Choosing any of them, you will always get a hearty family dinner, a solemn feast or a light dinner.
Before you try various recipes beef in the oven, you should take into account some points when baking meat in one way or another. It is usually made on the grill, in foil, sleeve or pot.
Basic rules for a delicious dish:
- Properly selected meat is the key to a successful dish. Never buy frozen beef, flavored or otherwise. colors piece. Perfect Purchase is a chilled piece with a non-bright red color and a creamy layer of fat.
- Red wine, sour cream, vinegar, tomato paste can soften the meat.
- Before any method of processing, clean the meat from damage, chaff, tendons. Rinse it, dry it with a special towel.
- The way you cut is very important. The beef is only split across the grain.
- Soak in the marinade in advance, or sprinkle with spices, spices or stuff according to the recipe.
How much to bake beef in the oven will depend on the chosen recipe, the volume of the meat product, and the temperature regime.
But the average boundaries and landmarks should be like this:
- The weight of a piece of 1 kg at 200 ° C is cooked for 2 hours.
- 0.5 kg of meat at 180 ° C is baked for 1.5 hours.
When working with foil or sleeves, remember:
- Large pieces of beef (from 500 g) must be hermetically packed in foil to avoid leakage of juice, and the meat has not lost its taste, aroma and turned out to be tough.
- Existing meat bones should not stick out of the foil in order to maintain tightness and avoid breaking through.
- A piece of beef baked in foil is prepared without additional fat.
- If in the finished form the product is supposed to golden brown, then 10-12 minutes before the end of baking, unfold the foil.
The most delicious beef marinades
Juicy and soft beef in the oven will turn out only thanks to the marinade. Marinade is a brine in which meat is soaked before baking. Thanks to spices, it gives the whole dish extra flavor. Sometimes it is enough just to marinate the product, and then bake it. It turns out a minimum of action with a maximum of taste.
Of the proposed options, you will always get juicy beef baked in the oven in foil with a piece weighing 1 kg.
soy marinade
- onions - 2 pcs.;
- olive oil - 1 tbsp. spoon;
- soy sauce - 3 tbsp. spoons;
- sweet paprika - 1 teaspoon;
- ground pepper - ¼ teaspoon;
- salt - 1 teaspoon.
Using a blender, grind the onions to a mushy state. Mix them with sauce and oil. Sprinkle seasonings with salt. In such a marinade, let the meat lie down for 30 minutes, and then transfer it to a baking bag. Beef should be baked in a sleeve in the oven for 2 hours at 180 ° C.
Dry green marinade
- garlic - 4 heads;
- parsley - 50 gr;
- a mixture of peppers - 1 teaspoon;
- salt - to taste.
Grind the garlic with a press. Add finely chopped herbs, salt and pepper to it. Mix everything and coat a piece of meat with marinade, leaving it for 2 hours. Beef is baked in the oven in foil at 180 ° C for 2 hours.
- mustard - 5 tbsp. spoons;
- mayonnaise - 2 tbsp. spoons;
- salt, pepper - to taste.
Grind mayonnaise with mustard until smooth. Pour salt and pepper into the mixture. Marinate the piece of meat for 30 minutes. Bake at 220°C for about 10 minutes, then reduce the temperature to 180°C, continuing to bake for another 1.5 hours.
Salty sweet dry marinade
- sugar - 2 tbsp. spoons;
- salt - 2 tbsp. spoons;
- dry mustard - 1 teaspoon;
- paprika - 1/2 teaspoon;
- black pepper - ⅔ tsp;
- oregano - 1 teaspoon;
- thyme - 1 teaspoon.
Mix all ingredients. Sprinkle them with a piece of meat, let them soak in their aromas for 1 hour. Then bake for 1.5 hours at 200°C.
Any beef marinade for roasting in the oven is selected from personal taste preferences and available products. By adding other components, you can achieve new taste sensations.
Classic beef recipes in the oven
Whatever the options for cooking meat using the oven, traditional baking under the cheese crust remains one of any. After all, this golden crust (gratin) itself can become a delicacy. And the combination of beef with prunes is loved by many nations, being a frequent dish in various national cuisines.
French beef with potatoes and cheese
The well-known French-style beef in the oven is a Russian invention and does not apply to dishes french cuisine. Its historical background was tender veal, layered with mushrooms, potatoes and onions with bechamel sauce. In the recipe now common, the mushrooms are gone, the bechamel has been replaced by cream or sour cream, and the potatoes are not put every time.
Required Ingredients:
- beef - 500 gr;
- potatoes - 5 pcs.;
- onion - 1 pc.;
- cheese - 100 gr;
- sour cream - 250 gr;
- salt, spices - to taste.
How to cook:
Cut the beef pulp across the fibers into slices, each of which is then repulsed. Salt the meat, season with spices.
Cut the potatoes into slices, and chop the onion into half rings.
Grind the cheese with a grater, and then mix with sour cream.
In a baking dish, lay out the products in layers. The order and quantity of ingredients can be any. But usually the first layer is potatoes, which should be salted. Then put the meat, cover it with onions, sprinkle with cheese. Such laying of products can be done in one layer or in two.
Cook beef with potatoes in the oven at 190 ° C for about an hour.
Beef cooking technology may vary. A derivative of this recipe are other puff options: beef in the oven with tomatoes and cheese or baked with mushrooms.
Beef with prunes and carrots with garlic
The combination of meat with prunes is considered a classic. It is not only insanely delicious, but also very useful. There are many options for such a combination: baking in pieces in pots, rolling up a roll with stuffing, stuffing whole piece meat. The last method, perhaps, will be the most interesting in its execution. And you can do it in any way by cooking baked beef in the oven in foil, or a sleeve, or simply on a baking sheet.
Required Ingredients:
- pulp - 1 kg;
- prunes - 250 gr;
- carrots - 1 pc.;
- onion - 1 pc.;
- garlic - 2-3 cloves;
- salt, pepper - to taste;
- greens - optional.
How to cook:
Rinse the beef, wipe it off, cut into portioned pieces.
Steam prunes with boiling water for 12-15 minutes. Drain the water and cut the dried fruit into thick strips.
Cut the garlic into plates, and the carrots into thin sticks. Chop the onion into half rings. Chop a bunch of greens.
In the prepared piece of meat along the entire length of the product, make deep cuts with a knife. Stick garlic, carrots, prunes into the formed "pockets". Grate stuffed meat with salt and any spices to taste.
Crush half the greens with onion rings on the foil. Put a piece of meat, and sprinkle with the rest of herbs and onions on top. Wrap foil tightly. Do this with each portioned piece. With this method of cooking, beef with prunes is baked in the oven for 40 to 60 minutes at 250-300 ° C.
Delicious beef dishes in the oven
A variety of vegetable additives allow you to experiment with beef, achieving new flavor combinations. The ease of preparation of some dishes delights, and original recipes deserve to be at the center of the table.
Beef stewed in the oven in any way is always a feast for the stomach.
Vegetable beef stew
Satisfying quick lunch for the whole family will make a casserole. Beef slices in the oven along with zucchini are juicy and soft.
Required Ingredients:
- beef 250-300 gr;
- young zucchini - 4 pcs.;
- potatoes - 3-4 pcs.;
- onions - 2 pcs.;
- greens - a bunch;
- sour cream - 100 gr;
- salt, pepper - to taste.
How to cook:
Cut the meat into pieces 1 * 1 cm in size. Remove the skin from the vegetables, rinse the fruits. Chop the potatoes with zucchini in medium circles, grate the carrots coarsely, cut the onion into cubes, chop the greens.
Place all products in a deep bowl, season with salt and pepper. Add sour cream, and then mix everything. Let the meat and vegetables brew for 2 hours.
Then transfer the products to a baking dish. Smooth them out, cover the form with foil and put the beef with zucchini in the oven for 60 minutes.
Chopped cutlets in the oven
When choosing a healthy and healthy nutrition priority is given to beef. The calorie content of 100 grams of this meat is only 248 kcal, which is much less than pork. And when choosing tasty and nutritious meal you can stop at chopped cutlets beef in the oven.
Required Ingredients:
- beef - 600 gr;
- boiled rice - ½ cup;
- onion - 2 pcs.;
- egg - 2 pcs.;
- salt, pepper - to taste;
- breadcrumbs.
How to cook:
Cut the washed and wiped beef into pieces. Bulbs also cut into 4-6 pieces. Through a meat grinder with a large sieve, grind the components together with rice.
Drive eggs into the resulting mass, add salt and spices. Mix everything thoroughly and let the minced meat rest.
Thanks to this recipe, you can deliciously cook beef in the oven in the form of cutlets, because. minimum set additional ingredients always provides a positive result.
Preheat the oven to 200°C and line the patty tin with parchment paper. From the total mass, take a small amount of minced meat, from which to form cutlets of any shape. Each piece is generously rolled in breadcrumbs.
Spread cutlets on a baking sheet, bake them for 40-50 minutes.
Traditional beef recipes of world cuisine
Beef dishes in the oven are loved and popular everywhere. Roast beef with steaks has gone far beyond the borders of their countries and found a lot of admirers all over the world. juicy piece bull meat and asks to be cooked according to the classical canons.
Perfect English roast beef with vegetables
Roast beef ( roast beef) is a large piece of meat baked in the oven. There are many recipes for its preparation, but one of the simplest is juicy roast beef with vegetables.
Required Ingredients:
- fillet - 1.5 kg;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- celery - 2 sticks;
- garlic - 1 head;
- thyme, rosemary, sage - 1 bunch;
- salt, pepper - to taste.
How to cook:
Rinse the vegetables thoroughly (you can not peel), cut them into large pieces. Divide the garlic into cloves without removing the husk.
Put the oven on to heat up to 240°C.
Spread the vegetables on the bottom of a deep baking sheet. Spread the herbs evenly on top of them. Drizzle everything with olive oil.
So that beef with vegetables in the oven does not fall apart during cooking, but keeps its shape, a piece of meat should be wrapped with food rope to maintain an oval shape. Drizzle the meat with oil, and then carefully rub salt and pepper into it on all sides. Put a piece on top of greens with vegetables.
Turn the oven temperature up to 200°C and place a baking sheet in it for 1 hour. After 30 minutes of baking, pour over the roast beef with the fat formed at the bottom of the baking sheet.
Put the finished beef on the board, give it time to rest for 15-20 minutes, after covering it with foil and a kitchen towel.
Juicy American steak with sauce
Steak is a typical dish that has become a cult for american cuisine. But the right steak is not limited to roasting over high heat. Beef steak in the oven, brought to the desired state, becomes soft and juicy.
Required Ingredients:
- steak - 250 gr;
- dry red wine - ½ cup;
- soy sauce - 3 tbsp. spoons;
- olive oil - 3 tbsp. spoons;
- butter - 10 gr;
- salt, pepper - to taste.
How to cook:
Tie the pieces of meat with a rope to keep their shape.
Prepare marinade: mix olive oil, soy sauce, wine. Put the steak in the marinade, leave there from 30 minutes to 4 hours.
Lightly dry the prepared piece with a towel.
On a hot grill pan minimum quantity oil to fry the meat. It will be enough to keep on fire for 2 minutes on each side. Salt and pepper to taste.
Preheat the oven to 150°C. How much beef is cooked in the oven will depend on the desired degree of roasting, because. options "with blood" and "strong frying" differ from each other in time and temperature regime. For the “medium rare” option, it will be enough to place the beef inside for 20 minutes.
The specificity of this dish will be spicy sauce. Reduce the rest of the marinade in a pan to half. Add a pinch of thyme with 1 tbsp. a spoonful of cherry plum sauce. Put a piece of butter, stir the mixture until it is completely dissolved.
Put the finished steak on a plate, pouring sauce over it.
What can be cooked from beef: delicious recipes and the secrets of cooking beef from the magazine website
Beef is an almost universal product from which you can cook great amount delicious meals: a variety of roasts with various vegetables, meatballs, barbecue, pastries with beef and much more. It is also important that this meat contains a large amount useful substances, beef is especially rich in zinc. Beef meat promotes active hematopoiesis, which makes it indispensable for those who have suffered injuries.
Beef recipes are considered very popular in many countries, but most housewives still fail to cook this meat correctly. Often the beef is tough and dry, as a result of which taste qualities this product are lost. It is in order to learn how to cook it correctly and tasty that the following collection of recipes is intended.
Recipe 1.
Ingredients: 3 tbsp. vegetable oil, 1 onion, 100 g broccoli, 250 g beef fillet, 2 cloves of garlic, 1 pc. chili peppers, 150 g bean sprouts, 50 g crab sticks, a quarter cup of green peas, 1 tsp. sugar, 1 tsp salt, 1 tbsp. soy sauce, 1 lime, 2 tbsp. chopped shallots, 4 stalks of fresh coriander.
Heat a wok pan over medium heat for 1-2, and then pour in the vegetable oil. Peel the onion, and then thinly slice and place in a preheated pan. Wash the broccoli well and cut into small pieces, and then add to the fry to the onion. beef fillet Slice thinly and add to vegetables, then sauté for 5 minutes. Cut the green peas diagonally. Peel and mince garlic chili peppers. bean sprouts and crab sticks also thinly sliced. Add all ingredients to the pan and cook for about a couple of minutes. Add salt, sugar and soy sauce to the future salad. Mix everything thoroughly and arrange on serving plates. Top with freshly squeezed lime juice and garnish with chopped coriander leaves and chopped shallots.
Recipe 2.
Ingredients: 150 g beef fillet, 5 pcs. cherry tomatoes, 4 quail eggs, lettuce to taste, 1 tsp. olive oil, 1 tsp balsamic vinegar, 1 tsp mustard, 1 garlic clove, a pinch of salt, black pepper to taste.
Boil the beef in salted water with a couple of bay leaves and a few peas of allspice. Rinse lettuce leaves under running water and tear with your hands. Next, prepare the salad dressing. To do this, mix olive oil, balsamic vinegar, mustard with peeled garlic passed through a press. Mix all ingredients, add salt and pepper to taste. boiled beef cool and then cut into strips. Mix meat, lettuce leaves and prepared sauce together. Boil quail eggs until tender, then cool and peel. Rinse cherry tomatoes under running water warm water. Cut eggs and tomatoes in half. Place the meat on a serving plate salad leaves and carefully place on top quail eggs and tomatoes.
Recipe 3.
Ingredients: 1 kg beef pulp (back), 4 small carrots, 4 onions, 4 tsp. tomato paste, 1 head of garlic, 4 small chili peppers, 2 oranges, 1 tsp. sea salt, 1 tsp ground ginger, 1 tsp starch as desired.
To begin with, rinse the meat well under running water, and then remove all visible films and fatty layers. Sprinkle the beef with salt and pepper, then rub with ground ginger and tomato paste. Place the meat in the roasting sleeve. Peel the carrots and onions, and then cut into medium pieces. Wash oranges in hot water and squeeze out the juice, which then pour into the sleeve with vegetables and meat. Tie the sleeve with a thick thread or a special clothespin for the sleeves. If there are no holes on the sleeve, then make a few punctures on top. Send the sleeve with meat to the oven for baking for half an hour at a temperature of 200 degrees. After that, remove the sleeve with meat, make an incision on top so that the dish cools down. Remove the cooled meat from the sleeve and cut into very thin pieces, preferably across the fibers. Put the meat in a serving dish, and arrange the baked vegetables around. Pour the juice from the sleeve on top of the beef or make a sauce with the addition of starch based on it.
Recipe 4.
Ingredients: 600 g beef (entrecote part), 2 tbsp. butter or melted beef fat, salt and freshly ground black pepper to taste.
Rinse the beef and cut into portions for entrecote about 1.5 cm thick. It is obligatory to cut the meat across the fibers. Next beat the meat a little. It is advisable not to do this too much so that the meat remains juicy. It is best to use a wooden mallet to beat. Wipe the resulting entrecote with a mixture of salt and freshly ground black pepper. Other seasonings can be used if desired. In a frying pan with a corrugated bottom, completely melt the beef fat or butter. Put the processed and seasoned pieces of meat into boiling fat and fry on both sides. In order for the entrecote to turn out juicy and without blood, fry the meat for no more than 5 minutes until a light crust forms. As a side dish, you can use vegetables fried in the same fat and mashed potatoes.
Recipe 5.
Ingredients: 600 g beef pulp, 2 tbsp. tomato paste, 1 bell pepper, 1 onion, 1 medium carrot, 4 potatoes, parsley, curry and dried dill to taste, sunflower oil for frying, salt and adjika to taste.
First, peel the onion and chop finely, and then put it in a frying pan with heated vegetable oil. Meanwhile, wash the beef well and cut into small pieces. Transfer the meat to the pan, add a little water and simmer for about 30 minutes. Wash the bell pepper, cut it in half and remove the stalk and seeds, and then cut into small pieces or strips. Pepper add to the meat, mix everything and continue to simmer. Next, add adjika and tomato paste to the goulash, salt everything and mix well. Simmer for another 30 minutes. Pour 2.5 liters of water into the prepared saucepan and boil. Peel the carrots and potatoes and then cut into small pieces. Rinse the parsley under running water and chop finely. Put the potatoes and carrots, parsley and the contents of the pot into a pot of boiling water. Boil the goulash soup until the carrots are cooked.
Recipe 6.
Ingredients: 500 g beef, 1 pc. sweet pepper, 1 kg potatoes, 2 carrots, 2 cloves of garlic, 150 g leek, 300 g cabbage, 2 tbsp. olive oil, 2 bay leaves, half a bunch of fresh parsley, salt and pepper to taste, 3 liters of water.
First, wash the vegetables under running water, and then chop. Bulgarian pepper is better cut into half rings, and finely chop the carrots and leeks. You can also add other vegetables of your choice. The main thing is that they do not have a sharp taste and smell. In a deep saucepan with a thick bottom, fry the leek a little, and then add the chopped carrots and bell peppers. Simmer all vegetables for about 15 minutes. Then add to vegetables. cold water and bring to a boil. When the liquid boils, reduce the heat, and then cook for another 20 minutes. Next, clean the beef from the fatty layer and films. Cut meat into small pieces and add to vegetable broth. Add bay leaf, spices of your choice and fresh parsley there. Simmer for about 2 hours until meat is tender. Before cooking the meat, peel the potatoes and cut into small pieces. Shred the cabbage finely. Add the vegetables to the broth and cook for another 40 minutes until the vegetables and meat are fully cooked.
Recipe 7.
Ingredients: 300 g puff yeast-free dough, 600 g beef (boneless), 1 onion, 1 clove of garlic, 300 ml chicken broth, 200 ml water, 70 ml red wine, 1 bay leaf, 1 tsp. dried thyme, 1 tsp potato starch, 1 egg, 1 tbsp. milk, 2 tbsp. olive oil.
Soften the dough until elastic. Then cut the meat into small pieces and fry until light golden brown in a frying pan heated with olive oil. To do this, it is better to use a frying pan with a thick bottom. Put the fried meat on a plate, and then cover with foil so that it does not have time to cool. Saute diced onion and finely chopped garlic in the remaining oil until soft. Next, add the broth, water and red wine to the pan. Add bay leaf and thyme. Salt and pepper everything to taste. Transfer the meat to the pan and simmer over low heat for 1-1.5 hours. Ready meat should be tender and soft. Potato starch dissolve in 50 ml of water and then add to the stew. Mix everything and simmer for a couple more minutes until thickened. Puff pastry roll out to a thickness of at least 0.5 cm. Lubricate the baking dish with a small amount of vegetable oil and sprinkle with flour. And then cover with dough. Lay out meat stuffing, and on top make a "lid" of the dough. Bake for 15-20 minutes until dough is done.
Recipe 8.
Ingredients: 0.5 kg beef or minced beef, 1 white loaf, 500 ml milk, 1 onion, 2 cloves of garlic, 2 eggs, 50 g bacon or bacon, 1 tbsp. thyme greens, 1 tbsp. butter, salt and pepper to taste, vegetable oil for frying, 1 tbsp. chopped parsley and dill.
Remove the crust from the loaf, and then soak half of the bread in milk. The second part of the loaf will be needed for breading. Squeeze out the soaked bread a little so that the milk does not drain. Rinse the beef under running water and pass through a meat grinder along with bread soaked in milk. Peel the onion and garlic from the husk, and then chop well. Rinse the parsley and dill greens well and chop finely. Cut the bacon into small pieces. Next, fry the bacon for butter for 10 minutes until cracklings are formed, which are then mixed with minced meat. Next, add eggs to the minced meat, salt and pepper to taste. Mix all ingredients well. Grate the remaining bread or chop with a blender. Form a patty from minced meat and roll in breadcrumbs. Fry the cutlets on both sides until golden brown.
Recipe 9.
Ingredients: 600 g beef fillet, 3 tbsp. beef fat, 500 ml bread kvass, 2 onions, 2 carrots, ½ turnip, 2 tbsp. tomato paste, 1 parsley root, 1 tbsp. flour, herbs to taste, salt and pepper to preference.
Wash the beef and cut into large pieces. Melt the fat in a pan, and then fry the beef on it. Then add to the meat bread kvass and put the tomato paste, mix everything. Peel potatoes and carrots and cut into small pieces. Peel also the turnips, onion and parsley root, then cut into small pieces. Fry each type of vegetable beef fat separately. Next, put the fried vegetables in a bowl with meat in kvass and simmer over low heat until the meat becomes tender and soft. When serving, sprinkle the meat with vegetables with finely chopped herbs.
Recipe 10.
Ingredients: 1.5 kg boneless beef, 125 Dijon mustard, 150 g mushrooms, 500 g yeast-free dough, 150 g prosciutto, 3 egg yolks, salt, pepper and olive oil to taste.
Cut the beef into medium pieces and fry for olive oil. Next, transfer the meat to a separate bowl and coat it on all sides with Dijon mustard. Wash and chop the mushrooms, and then fry in a pan for 5 minutes. Then salt and pepper and fry for another 5 minutes. Put the prosciutto on cling film, and put the fried mushrooms and meat on top. Next, twist the ingredients into a roll and send to cool for 10 minutes. Soften the dough and then roll out. Put it on top meatloaf. Next, wrap the roll and brush with beaten egg yolk. Send the roll to bake for 50 minutes at a temperature of 160 degrees.
In order for the beef to turn out soft, culinary experts all over the world advise adding a little red wine or sour cream during frying or stewing. Also very tender meat is obtained if it is beaten off a little beforehand. Another secret to maintaining juiciness is to cook meat in breading or batter. The young housewife also needs to remember that during cooking, only boiling water can be added to beef and in no case cold water!
As you can see, the variety of beef dishes simply makes culinary fantasy spinning from the uncertainty of choosing one or another recipe. To achieve a good result, it is important to properly cook beef meat so that it turns out soft and juicy. If you still cannot cook beef so that it is tender, then it is better to take the meat of a young calf. From such meat, all dishes turn out tender and definitely excellent.
