Sometimes young housewives make mistakes when choosing meat. And at home it suddenly turns out that this is not a young calf at all, but a rather old animal. And all would be fine, but just how to make beef soft so that it would be a pleasure to eat it? And so that relatives do not even suspect about the hostess's unpleasant puncture? Is it really impossible to do anything?
Everything is not so bad as it might seem at first glance. Many more experienced chefs give some advice on this occasion.
1. For example, to make beef soft, you can pickle it in slices and pickle it in a special brine overnight. The marinade is prepared like the one used for barbecue. You can prepare the brine with the addition of vinegar, salt, pepper, seasonings and onions. You can replace vinegar with dry wine. Some fill meat with ketchup or tomato juice. There is an option for marinating meat in kefir or sour cream. The main thing here is this moment: the marinade must be sour!
2. Of course, many people understand that just how to make beef soft can be cooking time, no other way can. Therefore, it should be stewed after frying, adding a little liquid to a high frying pan. If you pickled meat before cooking, then milk is perfect for neutralizing excess acidity. Mayonnaise or sour cream added during braising will make the meat tender and juicy.
3. Some adds a little soda to the pan at this time. So how to make beef soft helps and this method, you can use it. But here you need to remember that during neutralization, soda begins to hiss violently, as if boiling, emitting carbon dioxide, and if the dishes with low edges, it is likely that part of the broth will leak over the edge onto the stove.
4. There is also the option of adding a small amount of sugar to the pan.
5. Instead of pickling, you can simply coat the portioned pieces with mustard and keep the meat in this condition for half an hour. You should fry directly in the coating - this will only improve the taste of the dish!
6. If there is not enough time to wait until the beef is marinated, then there is an option to make chops out of it. To do this, cut pieces for chops 1 - 2 cm thick against muscle fibers. The direction of the cut is extremely important for the softness and juiciness of the dish!
Then, salt and pepper the piece, they begin to beat it on the cutting board with either a special culinary hammer, or with a normal hammer, well washed and scalded. When beating meat with an ordinary hammer, you need to be careful, since you can break the meat to a liquid state. In general, it is best to beat frozen meat, so it is most convenient to achieve the desired effect.
After beating, you can simply fry the meat in a large amount of fat. And you can also make chops in batter. For batter, beat an egg with a little flour and a pinch of salt. Having dipped a piece in batter, it is either immediately spread in boiling fat, or once again dipped in crushed crackers. For a side dish, potatoes, pasta, buckwheat or vegetable stew are suitable . Fresh vegetables should also not be neglected.
7. Thrifty housewives share in such a way as to make beef soft: you can simply boil the meat before stewing! Leaving a small portion of beef in the broth and preparing the first from it, it is quite possible to make a wonderful goulash from the rest of the boiled beef.
True, the second question arises here: how to cook soft beef ? The best way everyone recognizes the option of cooking meat in a pressure cooker in one large piece, since with this method it is difficult to check the moment the product is ready, and the option of bringing the meat to a “friable” state should not be discounted. And from overcooked beef to make the second is very difficult.
If there is no pressure cooker, then you can speed up the cooking process in this way: after boiling water, boil the meat for five minutes and add a little cold water to the broth to stop the boil. So you need to act several times. You can simply stop heating the pan in order to continue the process after a certain amount of time. By the way, with such a few “approaches”, the meat cooking procedure allows you to save the largest number of useful elements in the broth and meat.
You can make jellied meat from boiled meat - it is delicious and remarkably beautiful! And many do prefer to eat boiled meat during lunch with the second, rather than fried. And by the way, absolutely right!