How to make soft beef

How to make soft beef
How to make soft beef

Beef dishes - nourishing, fragrant. It is possible to make soups, a steak, chopped cutlets of it. There is a lot of recipes of preparation, to choose suitable simply if there is a piece of fresh soft meat. To make it such it is easy in house conditions.

The preparation time of 23 minutes is required to you kefir; greens; carrots; fat; sleeve; mineral water; mustard; salt for a meat loosening; lemon; red dry wine; vegetable oil; frying pan; kitchen hammer; a board for cutting of meat. The sponsor of placement P&G Articles on the subject "How to Make Soft Beef" How to make chicken a grill in a microwave How to prepare shawarma in house conditions How to prepare soup goulash


Get a piece of meat, better the cooled. That part of beef which is near a bone is softest. If to cut off it, to lard carrots and fat, to bake in a sleeve in an oven, the tasty nourishing dish will turn out.

Buy lemons. They should be taken with calculation - 2 pieces on 1 kilogram of beef. Put meat in the enameled bowl, rub with salt and squeeze out juice of a citrus. Put capacity in the refrigerator for the night and then prepare according to the recipe. Beef turns out very soft.

Take 200 grams of mustard, grease with it the most part of beef (2-3 kg), can cut previously meat on part and process spice already portion pieces. Leave marinade for 8-10 hours in a dry cool place after that be engaged in preparation.

Mix red dry wine and water in equal proportions, fill in meat and put in the refrigerator for 5-7 hours, then move in the room with air temperature 18-20 degrees for a couple of hours and prepare as usual. Beef after a soaking in this solution turns out tasty and soft.

Get special salt for a meat loosening. It is on sale in shops. It is necessary to use it very moderately, literally on a piece of beef weighing 200 grams spice on a knife tip is required. Cutting of the soft it becomes instant, such processing can be carried out before preparation of stakes, for example.

Wet meat the whole piece in kefir for 12 hours. Similarly pickle beef in mineral water. Can small chop greens: parsley, fennel, onions. Cover cutting or meat on a bone and leave in a dry cool place for the night, and then prepare according to any recipe. Such marinade well softens even the most rigid parts, in particular, after a freezing.

Take a frying pan, put it on moderate fire. On a chopping board beat off portion meat a knife or a hammer, try to process pieces on slanting, so beef will turn out more friable. Put meat to be fried, wait until it gives juice, add vegetable oil and after that use salt. You should not continue processing more than 7-10 minutes.