Pour hot water to completely cover the piece. He is put in the bowl of the multicooker.Meat is washed, dried, veins and film are removed.The process is practically no different from cooking in a pan: With its help, you can boil the meat as a whole, or in small pieces. In a slow cookerĪ kitchen device that replaces a stove, oven, double boiler and much more – a crock-pot. Young tenderloin can be cooked in an hour, and for old meat it will take up to three. Cooking time for beef depends on the age of the animal, the size of the piece. For it to become soft and tender, it needs a long heat treatment – both for the first courses and for an independent product in the diet. The process of boiling cow meat is long, because this kind of meat is tough. Ready meat should be left in the broth for 15-20 minutes on a turned-off stove.If the pulp is hard or red juice is released at the puncture site, the cooking process is continued until ready. The readiness of the beef is checked with a knife – pierce the thickest piece.If the water evaporates during cooking, it is necessary to add it to the required level.As soon as the broth re-boils, reduce the heat to a minimum, cook for 1.5-2.5 hours, under the lid.It is important to remove the foam in time, as otherwise the broth will turn dark and muddy.Add spices – bay leaf, peppercorns, salt and roots – onions, carrots, to taste.Water is poured into a pot that is suitable in volume: 1.5 kg of water per 1 kg of product.If the piece is large, then cut it into several parts. Rinse under running water, remove the cores, the film.To make the meat tender and juicy, and the broth transparent and rich, you need to know all the nuances of boiling it in a pan, and consider how much beef is cooked. The meat is cut into small, medium or large pieces, depending on the preferences and recipes of the dish. After this, the product is cut, large bones (optional), tendons and films are removed. Clean meat should be put on wire racks or paper towels to dry. Next, the beef must be washed well with cold running water to get rid of contaminants. Another option for quick thawing is a container with warm water, which should be no higher than 27 degrees.You need to put beef in it for 30-60 minutes. For preparation, a microwave with defrosting function is quite suitable.For quick defrosting, you can leave it at room temperature for 3-5 hours, depending on the size of the piece.Such beef is practically no different from fresh. The best option is to thaw on the bottom shelf of the refrigerator throughout the day.
The product is nutritious and nutritious, but easily digestible, and, if properly prepared, soft and juicy. It can be used for cooking broths, first and second courses, pastries, salads and snacks. It contains all the amino acids that are necessary for the normal functioning of the human body. Nutritionists consider beef to be one of the best sources of animal protein.
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