Seven Ways to Make Beef Soft

Sometimes young housewives make mistakes when choosing meat. And at home it suddenly turns out that this is not at all a young veal, but rather an old animal. And all would be nothing, but that's how to make beef soft to eat it was fun? And that relatives are not even suspected of an unpleasant piercing mistresses? Is there really nothing you can do?

Everything is not so bad, as it may seem at first glance. Many more experienced culinary experts give some advice on this case.

1. For example, to make the beef soft, it can be cut into pieces for a night, pickled in a special brine. Marinade is prepared similarly to that used for shish kebab. You can prepare the brine with the addition of vinegar, salt, pepper, seasonings and onions. You can replace vinegar with dry wine. Some pour meat on ketchup or tomato juice. There is a variant of marinating meat in kefir or sour cream. The main thing here is this moment: the marinade should be sour!

2. Of course, many understand that how to make beef soft can be a cooking time, there can not be any other way. Therefore, it should be properly fried after frying, adding a little liquid to the high pan. If you marinated meat before cooking, then to neutralize excess acidity, milk will perfectly suit. Mayonnaise or sour cream, added during the quenching, will make the meat tender and juicy.

3. Some add at this time in a frying pan a little soda. Since making beef soft helps And this way, you can use it. But here it is necessary to remember that soda during neutralization begins to boil violently, as if boiling, throwing out carbon dioxide, and if the dishes with low edges, there is a possibility of the flow of part of the broth over the edge to the plate.

4. There is the option of adding a small amount of sugar to the frying pan.

5. You can, instead of marinating, simply cover portioned pieces of mustard and soak meat for half an hour. To fry follows directly in the coating - this will only improve the taste of the dish!

6. If there is not much time to wait for the beef to melt, then there is the option to make chops out of it. To do this, cut slices 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!

After salting and peppering a piece, it begins to be beaten on a cutting board either with a special culinary hammer, or with a hammer that is ordinary, well washed and scalded. When beating a meat with a conventional hammer, you need to be careful, since it is possible to break the meat to the liquid state. In general, it is best to beat frozen meat, so it is most convenient to achieve the desired effect.

You can after frying the meat just fry in a lot of fat. And you can also make chops in batter. For batter, you must beat the egg with a small amount of flour and a pinch of salt. Having dipped a piece in the batter, it is either immediately put into boiling fat, or once again dipped in crushed biscuits. For a side dish, potatoes, pastas, buckwheat or vegetable stew will do. Fresh vegetables should also not be neglected.

7. Economical housewives are divided in such a way, how to make beef soft: before extinguishing meat can simply be boiled! Leaving a small part of the beef in the broth and, having prepared the first of it, from the rest of the boiled beef it is quite possible to make a fine goulash.

However, here there is a second question: how to cook beef soft? The best way to acknowledge all is the option of cooking meat in a pressure cooker with one large piece, since with this method it is difficult to check the time of product availability, and the option of bringing the meat to the state of "friability" should not be discounted. And from digested beef to make the second very difficult.

If the pressure cooker is not there, then the cooking process can be accelerated in such a way: after boiling water boil the meat for five minutes and add a little cold water to the broth to stop the boiling. So you need to act several times. You can simply stop the heating of the pan in order to continue the process after a certain amount of time. By the way, with such a few "calls", the procedure for cooking meat allows you to store the most useful elements in the broth and in the meat.

You can make jellied meat from boiled meat - it's tasty and remarkably beautiful! And many at all prefer to use during lunch with the second namely boiled meat, instead of fried. And, by the way, absolutely right!