food-preparation-roasting-or-grilling-this-is-how-you-make-beef-properly

Are you presently never sure steps to make it really moist, even though you enjoy beef? We have the answer to suit your needs!

A delicious piece of various meats is merely part of an excellent food for yourself? Confident, it doesn't have to be every single day. A couple of times a week and for that reason in particularly good quality greater!

Beef provides us electricity and strength. The quantity of different beef recipes is incredibly huge. No matter if fast meals or perhaps elaborately ready dish, cold or hot, as being a thicker steak or reduce into slender pieces - beef provides us a huge variety of flavours that burn in the mouth.

For several, the proper prep of beef can be a guide with seven closes. You simply don't dare. It is not difficult at all in the event you maintain several things at heart. We'll inform you the way to get ready beef in a different way.

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Roast beef properly: this is how it's done

Some types, such as steaks, are ideal for quick frying. Before frying, you can marinate the meat with oil and herbs according to your taste. Ideally, you put it in the fridge for at least 2 hours or overnight.

Take the meat out of the fridge in good time before roasting so that it reaches room temperature. Preheat your oven to 100 degrees. Here the meat can rest briefly after roasting.

The perfect pan for roasting has a heavy metal base. First you heat the pan without oil. When the pan is really hot, some oil comes in. Then put the meat in the pan and fry it on each side for 1 to 3 minutes, depending on the thickness. It is important here that you really only turn the meat once and do not prick it in with a fork, otherwise the important meat juices will escape.

Our tip: If you are not sure whether your meat is medium fried, you can take it out and cut it with a knife. If it is too raw, put it in the pan again.

Put the finished piece of meat wrapped in aluminum foil in the preheated oven. Let it rest here for about 10 - 20 minutes. So it becomes particularly tender. Then season the meat and serve with delicious side dishes.

Grill the beef

Beef is perfect for the grill. Steaks are particularly noteworthy here. Sections suitable for steaks are, for example, fillets, hips, top shell, roast beef and meat slices with bones such as T-bone or rib steaks. The thickness of the steaks is of course up to you. 2 to 5 centimeters are ideal.

Also when grilling, place meat on the rack at room temperature. Classic steaks are suitable for https://www.chinesefoodrecipes.cc/what-is-hunan-beef/ the direct grill method on the grill over the hot coal and on the gas grill. You can season the meat before or after grilling. Grill the meat on each side for about 2 minutes. Grills the meat according to your personal taste bloody (rare), English (medium rare), halfway through (medium) and completely through (well done). You can feel the cooking level through the pressure test with your fingers. The softer the meat, the less it is through.

Let the finished meat rest in aluminum foil for a few minutes before eating.

Cook beef

Boiled beef is perfect for goulash, soups, boiled beef or stews. However, the meat should not really boil here, but should simmer slowly at 100 degrees. Put the meat in your hot broth. Refines the broth with various vegetables, onions, bay leaves, peppercorns and other spices.

When preparing stews and ragouts, you should stir more often so that the taste of the meat is also transferred to the vegetables.

The cooking time depends entirely on your piece of meat. The weight of the piece of meat and the proportion of fat and tendons play a role here. Basically between 2 and 3 hours for boiled beef and between 2 and 2.5 hours for breast core.

After cooking, you should always cut the meat against the fiber. An electric cutting knife is ideal for this. Alternatively, you can simply let the meat cool in the broth. It can also be easily cut.