Mastering beef: Tips for tender, delicious dishes every time
We don't often choose beef. Why? Firstly, the price, and secondly, there's a common belief that it requires a lengthy cooking or braising time, and often it still doesn't turn out tender. That's not true; you simply need to handle it properly. A few tricks were shared with me by a chef friend.
Do you avoid beef because it's too tough? It's easy to see that this isn't a strong argument. Beef is recognised as extremely nutritious, packed with protein, iron, and B vitamins. It's important not only to prepare the beef properly but also to select the right cut.
Choosing the right beef is important
Some of the most popular beef dishes are roulades and stews. When selecting meat for roulades, it's worth choosing young beef with some fat. This ensures the dish will be tender and juicy. Similarly, when preparing a stew, it's beneficial to select pieces of meat with more fat, which will make the dish more aromatic and tender.
How to recognise fresh meat
Beef should be a deep red and elastic. The texture is equally important - the meat must return to its shape after pressing, and its surface should not feel slimy. For packaged meat, pay attention to the packaging date and storage conditions. When buying meat without packaging, it's good to check the smell. Fresh and young meat means that the cooking time will be shorter. Here, the tricks from my chef friend will also help.
Beef will be tender faster
Braising. This is the technique we use when preparing stew. The meat needs to be briefly browned; then you can add vinegar and only then pour warm water or broth over it and braise it over low heat. During braising, if you notice the meat isn't tenderising quickly, you can add wine or balsamic vinegar, which positively affects the tenderness of the meat.
Frying. We prepare beef in a frying pan, for example, to make steaks. A basic rule is not to salt the pieces of meat, as this will make them tough. The meat should not go straight from the fridge to the pan, but should be at room temperature. Use as little fat as possible for frying, as beef already contains a lot. The pan must be thoroughly heated.
Roasting. When planning to roast beef, first brown the chosen piece of meat. It benefits from a lower temperature. Although roasting takes longer, the meat will be much more tender. Set the oven to about 100 degrees Celsius and roast the meat for several hours, as a kilogram of beef needs 3.5 hours to become tender.
Boiling. Beef is excellent for broths or consommé. You must ensure it is completely covered with water. The duration depends on the size and type of meat, but it's generally accepted that it takes about one and a half hours.
