Beef, of course, has excellent taste qualities, but it is rather tough and capricious meat. Therefore, it is better to marinate the beef before cooking, then the meat will become soft, juicy and acquire a delicate aroma. Depending on the firmness of the meat and how it is cooked, you can use
Easy ways to marinate beef
Fresh beef can be soaked for a couple of hours in mineral water.
Any, even old beef, can be smeared with mustard and put in the refrigerator for two hours. Then wash the meat with water, cut into portions and you can start frying or baking.
You can make tough beef soft with kiwi. To do this, the meat must be cut into small pieces, and the peeled kiwi - into thin slices, mix and leave for 1 hour.
Meat of medium hardness can be softened in kefir by keeping it overnight in the refrigerator.
marinade recipes
Designed for 1 kg of beef
Beef skewers - marinade
- Wine vinegar - 3 tbsp. spoons
- Onion - 2 pcs
- Coriander (seeds) - 1 teaspoon
- Salt - 2 teaspoons
- Black ground pepper - 1 teaspoon
Finely chop the onion, add salt, pepper, coriander, vinegar. Mix the chopped beef with the marinade with your hands and lightly compact. Close the bowl with meat and leave in a cool place for a day.
Marinade for beef in the oven
- Lemon - 1 pc.
- Onion - 2 pcs
- Garlic - 4 cloves
- Water - 1/2 cup
- Salt, black ground pepper - 1 teaspoon each
Lemon juice mixed with cold water, add finely chopped onion, garlic, pepper, mashed with salt. Cut the beef into portions, beat off, pour cold marinade over and leave for 3 hours.
Marinade for beef steak
- Garlic - 6 cloves
- Onion - 1 pc.
- Vinegar 9% - 3 tbsp. spoons
- Olive oil - 1/2 cup
- Soy sauce - 1/2 cup
- Mustard - 2 tbsp. spoons
- Rosemary - to taste
Blend all marinade ingredients in a blender until smooth. Pour the marinade over the beef cut into steaks and leave in the refrigerator for at least 3 hours.
Marinade for roast beef
- Water - 1 glass
- Onion - 2 pcs.
- Lemon - 1 pc.
- Sugar - 2 tbsp. spoons
- Salt - 2 tbsp. spoons
- Curry - 1/2 teaspoon
- Seasoning for meat - 1 teaspoon
Finely chop the onion, knead with your hands and mix with chopped beef. Sleep with spice. Mix water with lemon juice, salt and sugar (until they dissolve) and pour into a container with meat. Mix everything well and leave to marinate in the refrigerator for at least 4 hours.
Soy marinade for beef
- Soy sauce - 100 ml
- Garlic - 4 cloves
- Onion - 2 pcs
- Juice of 1 lemon
Cut the beef into portions and beat them lightly. Mix lemon juice with soy sauce, crushed garlic, finely chopped onion and oil. Add meat to the marinade, mix everything thoroughly with your hands, put it in a cold place for 3 hours, and best of all - at night.
Marinade for tough beef with vinegar
- Water - 1/2 l
- Vinegar 3% - 1/2 l
- Salt, sugar - 1 teaspoon each
- Bay leaf, black allspice, ground black pepper, cloves - to taste
Boil spices in water for 10 minutes, add vinegar, salt and sugar, bring to a boil, remove from heat, strain and cool. Pour beef with marinade and leave in the refrigerator for 2 days.
Marinade for stewing beef with vinegar and soy sauce
- Soy sauce - 2 tbsp. spoons
- Table vinegar - 1 tbsp. a spoon
- Water - 1/2 cup
- Onion - 1 pc.
- Garlic - 4 cloves
- Olive oil - 1 tbsp. a spoon
- Salt, black pepper - 1 teaspoon each
- Bay leaf - 2 pcs.
- Carnation - 3 stars
- basil, rosemary, nutmeg, ginger, coriander or other spices - to taste
Put the chopped meat into a marinating bowl. Finely chop the onion and garlic, crush with salt with your hands, add the rest of the ingredients and mix with the beef, kneading the meat well. Cover the dish with marinade with a lid or film and refrigerate overnight.
Marinade for beef in a pan with beer and mustard
- Dark beer - 250 ml
- Mustard - 250 gr
Cut the beef into portions and generously coat with mustard. Sprinkle with black pepper. Leave to marinate for 1 hour. Then pour everything with beer and leave for 3 hours. Fry in a pan, previously rolled in flour and sprinkling the meat with salt water.
Beef in mustard marinade
- Mustard - 3 tbsp. spoons
- Vegetable oil - 2 tbsp. spoons
- Mayonnaise - 1 tbsp. a spoon
- Suneli hops - 1 teaspoon
- Salt - 1/2 teaspoon
Mix all ingredients. Cut the beef into portions and knead with your hands with the marinade. Leave to marinate for 3 hours in the refrigerator.
Marinade with kiwi for beef
- Kiwi - 2 pcs
- Onion - 2 pcs
- Lemon - 1 pc (or 1 tbsp mineral water)
- Salt, pepper, other spices - to taste
Cut the meat into pieces, mix with salt and spices, let stand for about 15 minutes. Pass the onion through a meat grinder or chop with a blender into a pulp. Do the same with peeled lemon and kiwi (put it in the refrigerator for now). Add onion-lemon gruel to beef, mix and leave to marinate for at least 3 hours. One hour before cooking * add chopped kiwi to the pickled meat and knead everything thoroughly with your hands.
* You can add kiwi to meat both 20 minutes and 1.5 hours before the start of cooking. It all depends on the size of the pieces and the degree of stiffness of the beef.
Kefir marinade for beef
- Kefir - 1 liter
- Onion - 3 pieces
- Vegetable oil - 3 tablespoons
- Salt, ground black pepper - to taste
Onion cut into rings, meat - in portions. Put the beef, onion, salt and pepper in a marinating container. Pour in oil and kefir. Mix everything, press down with oppression and leave overnight.
Marinade for roast beef
- Mustard - 3 tbsp. spoons
- Vegetable oil - 1 tbsp. spoons
- Mayonnaise - 1 tbsp. a spoon
- Garlic - 4 cloves
- Juice of 1 lemon
- Salt, spices (white, black pepper, coriander, rosemary, basil, paprika, etc.) - to taste
In a marinating bowl, mix mayonnaise, lemon juice, mustard, salt, spices and oil. Stuff the beef with garlic cloves, making cuts in the meat. Thoroughly rub the marinade into the meat. Close the container with the pickled beef with a lid or film and leave in the refrigerator for 12 hours.
Wine marinade for beef
- Wine vinegar - 1 tbsp. spoons
- Red wine - 400 gr
- Onion - 2 pcs.,
- Sugar - 2 tbsp. spoons
- Bay leaf - 3 pcs
- Clove and rosemary - to taste
- Mustard powder - 1/2 teaspoon.
Mix wine, vinegar, sugar, mustard, spices and grated onion. Bring the marinade to a boil. enamelware, remove from heat and set aside. Pour the meat pre-cut into portions with the marinade. Marinating time depends on the stiffness and size of the pieces of beef and ranges from 2 to 8 hours.
Marinade for grilled beef
- Juice of one lemon
- Any vegetable oil - 1/2 cup
- Soy sauce - 4 tbsp. spoons
- Garlic - 4 cloves
- Sugar (preferably brown) - 1 tbsp. a spoon
- Ground black pepper - 1 teaspoon
Rub beef with pepper. In a bowl, mix oil, soy sauce, lemon juice, sugar and minced garlic. Mix meat with marinade. Put in the refrigerator for 3 hours. Stir marinated meat from time to time.
Marinate beef only in plastic or enameled dishes, avoiding contact of meat with open metal, otherwise you can spoil the taste of the dish. Marinade can be poured over beef during cooking, or you can make a sauce out of it, add a little starch or sautéed flour and boil over low heat.
Today we will tell you how to quickly and tasty stew beef, offer several recipe options and share the secrets of cooking. Beef is one of the most beneficial species meat, it contains protein, B vitamins and, of course, useful minerals.
Braised beef - general principles and methods of preparation
Beef is a tasty and nutritious meat that is a real pantry of protein, useful minerals and vitamins of group B. The most convenient way to cook beef is stewing, this process allows rather tough meat to become soft and tasty. Usually the process of stewing beef takes from 40 minutes to 2.5 hours, the cooking time depends on the type of meat and the age of the cow or calf.
Beef stew - product preparation
First of all, the meat should be cleaned of films, cut into medium-sized pieces across the fibers and marinated. The process of marinating meat usually takes from 2 to 8 hours, it is necessary for the meat to become especially fragrant after cooking and stew faster. If you avoid pickling, you should be prepared in advance for the fact that the stewing will last at least 2 hours, while after pickling it may take less than an hour. Marinated or simply cut into pieces meat, fry in a pan on different sides for 5-7 minutes and put in a stewing container.
Beef stew - preparing dishes
Fry the meat in a pan, stew in a roaster, pan or clay pots. The dishes that are used for frying beef are poured with olive or vegetable oil, sometimes they are replaced with butter, fat (pork) or lard.
Recipe 1: Beef Stew with Onions and Potatoes
Beef goes well with potatoes, it is not surprising that the stew in this vegetable is the most popular among Russian housewives.
Ingredients:
- - 500 grams of beef;
- - 800 grams of potatoes;
- - 2-3 bulbs;
- - 1 tablespoon of flour;
- - 2 tablespoons of butter;
- - 2-3 pieces of bay leaf;
- - a few pieces of cloves;
- - 3 cups of boiling water;
- - ground black pepper;
- - 5 pieces of peppercorns;
- - salt.
We cut the meat into 5-6 pieces, salt, pepper, bread in wheat flour and fry for butter until it appears golden brown. Add 1 glass of water to the pan, boil, add 2 more glasses of bitter water, cover the dish with a lid and simmer for 2 hours.
After the beef is almost ready, add onion (finely chopped), potatoes, cloves, peppers and parsley to it. Simmer over low heat for half an hour or 40 minutes. Usually vegetables or a salad of cucumbers and tomatoes are served with this dish.
Recipe 2: Russian Beef Stew
This dish was prepared by our grandmothers and great-grandmothers, today we have the opportunity to try one of their favorite delicacies.
Ingredients:
- - 600 grams of beef;
- - 3 onions;
- - 1 carrot;
- - 4 potatoes;
- - 2 slices rye bread(sour);
- - celery root;
- - 150 grams of bacon;
- - 50 grams of ghee;
- - 2 cups of meat broth;
- - 100 grams of flour;
- - 100 grams of sour cream;
- - Bay leaf;
- - pepper;
- - greenery;
- - salt.
Salt the meat and fry in melted butter, previously "rolling" in flour. Cut vegetables, mix them with bread and spices. In the container that will be used to stew the beef, lay the first layer of thinly sliced \u200b\u200bbacon, then put the fried meat, then vegetables, meat again, vegetables again.
Pour the contents of the pot with hot broth so that the liquid covers the contents of the container. We put the beef with vegetables in the oven, simmer for 2 hours. Sour cream is added half an hour before readiness.
Beef goes well with mushrooms, it is not surprising that these ingredients are often part of the same dish.
Ingredients:
- 500 grams of beef;
- 500 grams of fresh mushrooms;
- 2 onions;
- 2 tablespoons of fat;
- 1 glass of sour cream;
- black peppercorns;
- Dill;
- salt..
We cut the meat into pieces, beat them off, fry together with onion rings. Mushrooms are fried separately in fat and added to fried beef. Pour the dish with sour cream, add pepper and salt. Transfer the beef and mushrooms to the pots, place in the oven and simmer for 2 hours.
The dish is served with boiled potatoes, previously covered with dill.
Recipe 4: Beef Stew with Prunes
Beef can be not only salty, but also sweet; a combination with prunes is very appropriate here.
Meat Ingredients:
- 700 grams of beef;
- 600 grams of prunes;
- 100 milliliters vegetable oil;
Sauce Ingredients:
- 50 grams wine vinegar;
- 1 glass of orange juice;
- 2 cups of meat broth;
- 1 lemon;
- 50 grams of butter;
- 50 grams of tomato paste;
- 50 grams of wheat flour;
- peppercorns;
- salt.
Cut the meat, fry, put in a container, pour water and simmer over low heat.
Separately, prepare the sauce: mix wine vinegar and sugar, cook until golden brown, then add Orange juice and broth. Add flour to the meat, pour sauce, put tomato paste. Stew the dish for half an hour, then add prunes, lemon slices and pepper, cook again over low heat.
For stewing, they usually take the shoulder part of beef.
Before stewing, the meat should be marinated, the easiest way is to pour red wine over it and leave for 6 hours.
Beef is stewed from 40 minutes to 2.5 hours.
To make the meat well stewed, become soft and tender, you can add alcohol, for example, vodka, beer or cognac.
How to stew beef so that it is soft step by step video recipe
We have also prepared a video for you to fully understand step by step process cooking.
How to stew beef so that it is soft recipe with photo
Having everything the right ingredients and using our tips from this article, you will easily and (hopefully) enjoy cooking this wonderful dish.
More delicious recipes.
The right marinade for beef will soften the tough fibers of this type of meat and help to significantly improve the taste characteristics. ready meal. Do not neglect the pickling process, giving it due attention and time, and the result will surely please you.
How to marinate beef?
It doesn't matter if you choose beef marinade for tenderness, or you just want to get original taste and give flavor to the dish - in any case, when starting to prepare meat, you need to remember simple basic rules:
The selected product is initially rinsed, dried with napkins or paper towels, and only then cut into portioned slices.
When preparing the beef marinade according to the selected recipe, you can add other seasonings or fragrant spices to your liking or replace the recommended ones.
Small pieces of meat should be kept in the marinade for at least an hour, and whole chunks should be marinated for several hours or ideally left overnight.
How to marinate beef for barbecue?
If you are looking for a good marinade for beef skewers, pay attention to this recipe. Meat prepared according to the above recommendations, when roasted on a fire, is not only fragrant, ruddy and appetizing, but also perfectly preserves the juices inside, bakes well, remaining soft.
Ingredients:
beef - 1.5-2 kg;
refined vegetable oil - 0.5 l;
onion - 1 kg;
salt - 2 teaspoons or to taste;
ground coriander and pepper - 1 teaspoon each;
fragrant herbs.
Cooking
Prepared meat is cut, salted, peppered, flavored with spices and herbs.
Add chopped onion and mashed hands with salt, pour in vegetable oil, mix and leave to marinate for 12 hours or more.
How to marinate beef for baking in the oven?
Pick up best marinade for beef in the oven is difficult, as many variations are highly commendable and give excellent results. Below is a recipe for one of those, based on the use of the simplest and most affordable ingredients. Before baking, the meat chunk must be dried and fried in hot oil in a pan, sealing all the juices inside.
Ingredients:
beef - 1 kg;
mineral water - 100 ml;
garlic - 3-4 cloves;
mustard - 2 tbsp. spoons;
salt - 1 teaspoon;
ground pepper - 1 teaspoon.
Cooking
Washed and dried meat slices are rubbed with a mixture of salt and pepper.
To make a marinade for beef in the oven, mustard is mixed with grated garlic and highly carbonated mineral water.
The meat is flavored with the resulting mixture and left for 8 hours, or ideally for a day, occasionally turning over.
Beef marinade for pan frying
Quick marinade for beef, made taking into account the recommendations below, will allow you to get a soft and juicy result in a matter of minutes. By holding the sliced product in a savory mixture for only 15 minutes, and then adding it at the end of frying and stewing the dish along with onions, you can get real pleasure from the perfect taste of a delicacy.
Ingredients:
beef - 500 g;
wine vinegar - 2 tbsp. spoons;
soy sauce - 3 tbsp. spoons;
onion - 250 g;
salt and pepper - to taste.
Cooking
To make a marinade for beef, mix soy sauce with wine vinegar and olive oil, adding at the same time pepper and onion cut into half rings.
Add the mixture to the prepared meat, mix, let stand for 15 minutes.
The slices are taken out on a napkin, dried and laid out in oil heated in a frying pan.
Fry the beef on all sides, add onion with marinade and stew under the lid until the juices evaporate.
How to marinate beef steak?
The following marinade for marbled beef quite suitable for pickling simple beef pulp(cut-outs, thick edge). The meat is quickly soaked and turns out juicy, soft and tender. The main thing is to choose a fresh and high-quality product for the steak and cut it exclusively across the fibers.
Ingredients:
beef - 700 g;
lemon - 1 pc.;
Worcestershire sauce - 5 teaspoons;
chili sauce - 1-2 teaspoons;
olive oil - 4 tbsp. spoons;
salt and pepper - 1 teaspoon each.
Cooking
Preparing a marinade for beef steak is easy. You need to squeeze the juice from the lemon, mix it with Worcestershire sauce and chili, adding olive oil.
The prepared meat is salted, peppered, kneaded with hands, flavored with the cooked spicy mixture and left for 30 minutes, turning over once during this time.
How to marinate beef chops?
When choosing marinade for beef chops, you should focus on the quality of the selected meat. Fresh tenderloin will turn out delicious, juicy and soft without the use of "reactive" mixtures. You just need to pepper the broken slices and salt at the end of frying. Thawed or old meat requires pre-marination, the secrets of which are further.
Ingredients:
beef - 1 kg;
dry mustard - 2 tbsp. spoons;
wine vinegar - 2 tbsp. spoons;
vegetable oil - 4 tbsp. spoons;
garlic 4 cloves;
salt pepper.
Cooking
To make a marinade for beef, mix mustard powder with vegetable oil and vinegar, add grated garlic, pepper.
Rub the prepared meat chunks with the resulting mixture and leave for at least a couple of hours.
Salt the chops at the end of frying, which will keep the maximum amount of juice inside.
Marinade for beef stew
The following beef marinade recipe is suitable if the meat needs to be stewed in tomato or any other sauce for serving with a side dish or vegetables. You can make the concentration of the spicy mixture lower or add other seasonings, spices if desired, and replace or supplement the onion with peeled and chopped garlic.
Ingredients:
beef - 1 kg;
carrots - 1 pc.;
onion - 300 g;
water - 1 l;
wine vinegar - 150 ml;
sugar - 1.5-2 tbsp. spoons;
salt - 1-1.5 tbsp. spoons;
seasonings for meat, pepper.
Cooking
Prepared meat is mixed with chopped carrots and onions.
Making a marinade for stewed beef, salt, sugar are dissolved in water, vinegar is poured in and the resulting mixture is added to beef with vegetables.
A load is placed on top and the meat is left to marinate for 6-12 hours.
For stewing, vegetables and part of the marinade mixture are used, adding it to taste.
Marinade for beef ribs
The marinade for baked beef can be prepared from a mixture of oil and wine vinegar, or decorated with dry red wine, which will give the meat an incredible taste and appetizing fragrance. It is preferable to bake meat marinated according to the recipe below on the bone in foil or a sleeve.
Ingredients:
beef ribs - 1 kg;
red wine - 300-400 ml;
vegetable oil - 50 ml;
salt, pepper and dry herbs - 1 teaspoon each.
Cooking
The ribs cut into portions are salted and peppered.
To make a marinade for beef ribs, simply mix vegetable oil and red wine and pour over the meat.
Leave the workpiece to marinate for 6-12 hours.
How to marinate beef in soy sauce?
Marinade for beef with soy sauce contains only those additional components that will emphasize the rich taste and aroma of this type of meat, without drowning it out or interrupting it. Garlic and onion will add the necessary piquancy, and chili pepper, the amount of which can be varied according to your preferences, will add spiciness.
Ingredients:
beef - 1 kg;
soy sauce - 200 ml;
vegetable oil - 50 ml;
onion - 300 g;
garlic - 4 teeth;
chili - 1-2 pcs.
Cooking
Prepared meat is mixed with chopped chili without seeds, onion half rings and garlic and poured with a mixture soy sauce and vegetable oil.
Leave the beef in the marinade for 4-6 hours.
Pickled meat can be fried and then stewed with marinade components or baked with potatoes in a cauldron in the oven.
How appetizing it looks roasted on coals and exudes smelling of fire smoke, meat - that's why people like to leave the city for nature. But what a shame it is, if instead of what you really expect, it turns out the opposite - burnt, and even rubber gum, the sight of which can easily ruin not only your appetite, but also your good mood.
In order for the beef skewers to turn out juicy and soft at the exit, you need to choose the right not only meat, but you also need to know how to marinate it correctly. The tenderloin for this dish should be without any veins, but always with small inclusions of fat, which is also great for cooking. If you take only a clean fillet, then the kebab will come out dryish. It turns out that in order for the dish to come out tasty and juicy, it must necessarily contain fat on itself. All the same, if for some reason you could not find a suitable pulp, then you can fry beef with lard, where the sequence will be as follows - 1 piece of bacon every 2 slices of meat.
In this recipe, I will tell you how to cook beef skewers with the most delicious marinade, and so that the meat came out soft and also juicy. Most importantly, follow all the rules described below and then you will definitely succeed. And this link for those who missed
Marinade for baking barbecue in the oven (in the sleeve) - a recipe with step by step photos
Ingredients:
- Beef meat - 1 kg
- tomatoes - 2 -3 pcs
- onion - 5 pcs
- dried basil - 1/3 teaspoon
Cooking method:
Two onions and chopped tomatoes large pieces. Then using a blender turn into a puree.
We transfer the washed and cut into medium pieces meat into a saucepan and pour it on top vegetable mixture. Add salt and ground allspice to taste.
Chop the remaining onion into half rings, add to the meat and mix thoroughly with your hands.
Then cover with a plate so that it goes inside the pan. This is necessary to create oppression. Cover with a lid and place in the refrigerator. V this case I have an evening, so I clean the kebab until the morning. Of course, if your meat is fresh, then two hours will be enough for it to marinate.
Kiwi kebab marinade
Ingredients:
- Meat - 1 kg
- kiwi - 1 pc.
- onion - 3 pcs
- vegetable oil - 2 tablespoons
- salt and pepper - to taste.
Cooking method:
With a kiwi, remove the skin with a knife, rub its flesh on a fine grater, you can grind it in a blender.
Kiwi contains a special enzyme that softens meat very well.
In the chopped and washed large pieces of meat, put the chopped onion rings, salt and pepper according to your preferences. Pour in a little vegetable oil so that it coats the meat and leaves it juicy inside. And spread the kiwi gruel, then mix thoroughly.
And leave to marinate for about 1.5-2 hours. After that, you can safely use it for its intended purpose.
Marinade on kefir
Ingredients:
- Beef - 1 kg
- onion - 4 pcs
- kefir - 300 ml
- lemon - 1/2 piece
- cilantro - 1 bunch
- paprika - to taste
- ground cumin - 1/3 tsp
- vegetable oil - 2 tablespoons
- salt and ground pepper - to taste.
Cooking method:
We wash the meat and cut it into equal squares.
We chop the onion in half rings, knead it with our hands and put it in a bowl with meat, squeeze the lemon juice there and put the cilantro. Mix well so that the juice stands out and salt.
Add black ground pepper, ground zira, paprika, pour in vegetable oil, pour kefir and mix, while kneading the meat.
Wrapping the bowl cling film and refrigerate for 3-4 hours.
How to marinate barbecue in vinegar
Ingredients:
- Meat - 1 kg
- onion - 4 heads
- vinegar 9% - 2 tbsp. l
- salt and ground pepper - to taste.
Cooking method:
For proper pickling beef in vinegar, we need to cut the washed meat into square pieces, 50-60 grams each. Salt and pepper to your taste. We chop the onion in half rings, crush it a little with our hands and put it in the pan in layers with meat. And wet each layer a small amount vinegar.
If we leave the future barbecue to marinate from evening to morning, then it is necessary to put it in the refrigerator, and if you need to cook it quickly in 2-3 hours, then leave it to marinate at room temperature.
Most importantly, try not to overcook the beef in vinegar marinade otherwise it will become hard and eventually lose its taste.
Marinade with Lemon
Ingredients:
- Meat - 1.5 kg
- onion - 1.5 kg
- lemon - 700 gr
- salt and pepper - to taste.
Cooking method:
Washed meat is cut large pieces and transfer to a suitable bowl.
Peel the onion and chop the rings and add to the meat.
Mix well and knead everything with your hands, then press down, for example with a plate and leave to marinate for about 1 hour.
Marinated meat in wine and mineral water
Ingredients:
- Beef - 1 kg
- onion - 4 heads
- bay leaf - 2 pcs
- lemon -1/2 piece
- red wine - 300 ml
- mineral water - 300-500 ml
- black peppercorns - 10-15 pcs
- salt and black ground pepper - to taste.
Cooking method:
We wash the meat, cut into square pieces and transfer to a bowl. There we also add bay leaf, peppercorns, ground black pepper, salt, squeeze the lemon juice, pour in the wine and be sure to mineral water, heavily carbonated to make the meat soft, and of course onion rings.
You don't need to add a lot of lemon juice, as the meat can become sour.
Mix thoroughly with your hands and leave for 5 hours.
If you want to put marinated meat in the refrigerator, then before cooking you need to get it out for 1.5 hours so that it stands in a warm room.
Shish kebab marinade on mayonnaise
Ingredients:
- Beef - 1 kg
- Mayonnaise - 400 ml
- lemon - 1 pc.
- garlic - 5 cloves
- salt and pepper - to taste.
Cooking method:
In this recipe, we first need to thoroughly rinse the lemon under running water, after which we wipe it dry and rub it on a fine grater, put it aside for a while.
My beef, cut into medium pieces, cut off the veins, film and transfer to a bowl or pan.
We make a marinade in a clean bowl and for this we need to pour the mayonnaise, squeeze a lemon into it, put the grated zest, squeeze the garlic there and pepper to taste. Thoroughly mix everything until a homogeneous mass is obtained.
Salt the meat as you like, pour the marinade and knead well. Close tightly with a lid and put in the refrigerator for 8-10 hours.
During this time, our kebab will become quite soft and tender.
Beef skewers with mustard
- For barbecue, it is best to choose a tenderloin with fat, the inside of the hind leg or the rump.
- You do not need to buy frozen meat, as a rule, this dish turns out to be rather dry from it. You need to choose a chiller.
- It is also not recommended to take finished product in the supermarket, because it is difficult to predict what will come out of it at the exit.
- It is best to cut the beef into medium pieces, as large ones may not be baked from the inside, and too small ones will turn out dry.
- There should be enough marinade to completely cover the meat.
- And of course, the kebab will turn out soft if you beat off the beef before cooking.
- In no case do we allow burning and charring of the dish during frying, otherwise everything will go to waste.
Cook for health and bon appetit!!!
Juicy and soft beef is a tasty and beloved meat by many. It lends itself well to stewing, frying, boiling and baking. In a word, there is no such meat dish in which beef would be out of place. But only under one condition: you need to make the beef soft. Each generation of housewives is looking for new ways to tenderize beef, marinades and methods for marinating and cooking meat. But professional chefs know that it is better to stick to proven recipes that really can make beef tender without losing flavor and aroma.
You always have the choice to tenderize the beef quickly or gradually, and the result is not always directly proportional to the time spent. Much depends on the quality raw meat and your ability to prepare it. We believe that each step of cooking affects the softness of the beef and can both soften it and completely ruin it. Therefore, we will try to give comprehensive tips so that even tough beef becomes softer in your dishes.
Beef in cooking: features and properties. How to choose soft beef?
Beef Recognized the best view meat - both nutritionists and culinary specialists agreed in this opinion. Agree, they don’t often have unanimity, but it is absolutely true with respect to beef: this red meat is an optimal source of animal protein with a complete set of essential amino acids and heme iron, which is necessary for hematopoiesis and the prevention of anemia. Collagen and elastin, B vitamins and minerals make beef truly healthy meat. Especially if it is properly prepared: without excess fat, in the oven or on the grill. To make the beef soft even with minimal processing, it is important to choose the right piece of meat: 
How to make beef tender quickly?
Properly harvested and fresh beef does not need additional softening, the main thing is not to spoil it with intensive processing. But if you got frozen meat, and time is running out, use one of the methods to quickly soften the beef: 
You can quickly marinate beef with kiwi fruit. To do this, for each kilogram of meat, take 1 large kiwi, chop with a knife or on a grater and distribute over the chopped meat. Leave at room temperature for 30 minutes - but no longer, otherwise the kiwi enzymes will turn the beef into an unattractive mass. All other beef marinade recipes require much more time and effort.
Tough Beef Marinade Recipes
Marinating is a universal method to make meat tender. Depending on the degree of rigidity, taste preferences and the recipe for further cooking, beef is marinated with the following compositions:
- Kefir marinade. Per 1 kg fresh meat take 1 liter of low-fat yogurt (0-1%), 50 ml of vegetable oil, 3 large onions, a pinch each ground pepper and salt. Lay one layer of meat on the bottom of a deep bowl. Lightly salt, sprinkle with pepper. Peel the onion, cut into rings and cover the meat. Put another layer of meat on top of the onion and repeat all the steps. At the end, pour oil and kefir, cover with a plate and press down with oppression. Put in the refrigerator for 4-5 hours.
- Wine marinade. For 1 kg of fresh meat, you will need 1 cup of dry or semi-dry red wine, 100 ml of virgin vegetable oil, 0.5 fresh lemon (or 1 whole small lemon), a pinch of black and allspice ground pepper, a little fresh herbs to taste. In a bowl, mix oil, wine and freshly squeezed lemon juice, add pepper and finely chopped greens, mix the marinade with meat, cut into portions, and leave in the refrigerator for 3-5 hours.
- Garlic spicy marinade. For every kilogram of beef, you need 1 large lemon, 1 onion, 3 garlic cloves, a pinch of ground chili pepper, half a glass of water. Squeeze the juice from the lemon and dilute with water. Crush the garlic. Cut the onion as small as possible and mix with pepper and garlic. Mix portioned pieces of meat with onion-garlic mass, put in a deep bowl and pour water with lemon juice. Keep in the refrigerator for at least 2 and no more than 6 hours.
How to make beef soft when frying?
Roast beef, whether fillet steak minion or regular chop, breaks all records of popularity among meat dishes. But it is during frying that beef is most easily spoiled and made tough. Here are the tips. Which will help you properly fry the beef so that it is soft:
- Use a heavy, heavy-bottomed skillet, preferably cast iron. Always heat it up over high heat before frying steaks.
- Portions put the meat on a hot frying pan greased with a drop of oil and quickly fry on both sides (10-15 seconds each) so that the resulting crust “seals” the surface and prevents the juice from evaporating.
- beef tenderloin ideal for frying - this is the softest meat that does not become tougher after cooking. It is followed by sirloin, steak and brisket in decreasing order of softness.
How to make beef soft when stewing?
Stewed beef rarely retains juiciness, but it becomes soft and tender - as they say, "melts in your mouth." Both lean meat and pieces with small layers of fat are suitable for stewing.
- Stew beef, cut into cubes of 3-4 cm and fried in a deep frying pan for 1 minute until dry. Then the meat is transferred to a cauldron or stewpan, poured hot water with spices and stew over low heat under a lid for 1.5-2 hours until soft.
- When stewing beef, you can use any spices: bay leaf, peppercorns (black and / or allspice), onions, garlic and other vegetables. You can salt stewed beef, like fried beef, only at the very end of cooking.
- A sign of the readiness of the beef stew is the easy separation of the fibers from each other.
How to make beef soft in the oven?
Baked beef is a delicacy that requires skillful handling. It can take years to learn how to properly bake beef, so here are just a few practical tips:
- Large baked beef whole piece, tenderloin or fillet with a small amount of fat (for juiciness) is suitable for this. Before baking, a piece of beef is quickly fried in a hot frying pan on all sides.
- The beef “sealed” in the pan is wrapped in foil and placed on a baking sheet. The foil retains moisture, but you need to make a few thin holes in it for steam to escape. Instead of foil, you can use a baking sleeve.
- Baked beef will turn out soft and fragrant if stuffed with garlic cloves or other spices to taste.
