Boiled beef recipe for salads
Reading time - 4 minutes.
Beef is a healthy product that can enrich almost any dish, and even make a salad delicious. For salads, choose beef pulp, brisket, tenderloin, part of the carcass with a minimum of tendons and fat. In any salad, beef will be the main ingredient, so the taste will greatly depend on the correct preparation, time and method of cooking.
The easiest way to boil beef is in a piece - optimally weighing about half a kilogram. Then it will be classic "long boiling" of beef: for softness, the meat should be placed in a saucepan, pour very hot water to the top, bring to a boil and change the water, pour boiling water over again and leave to simmer for an hour and a half. 5-10 minutes before the end of cooking, you need to salt, add spices to taste. It is important that the water in the pot was initially filled with a reserve and did not need to be refilled during the cooking process. At the same time, there should not be too much water, otherwise all the taste advantages of the meat will go into the broth. Ideally, if the water in the pot is 2-3 centimeters above the meat level.
Boiling beef in a multi or double boiler will also take about an hour on the "Stew" mode. But a pressure cooker can significantly save time by reducing costs to 20-25 minutes.
If you are in a hurry and you don't have much time to cook meat - cut it thinly or into cubes and put in small amount of boiling water, cook for 30 minutes. And if there is time for marinating in salt and seasonings at least for a day, then the pieces of beef will cook in 20 minutes. And in any case, do not pour out the broth - it is perfect for gravy or sauce to the hot dishes of your festive table.
Last update Author / Editor - Lydia Ivanova
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