Boiled beef – a universal dish. Thanks to the low caloric content it will become a protein source for those who adhere to a diet, and together with a nourishing garnish there will be a full-fledged dinner for this purpose who devoted the whole day to physical work. Broth in which it cooked can be used as a separate dish and as a basis for any soup. But the navaristost of broth and quality of boiled meat first of all depend on a ratio of water and meat, the it is less than water – the boiled beef and nasyshchenny broth is more tasty.
It is required to you
- Meat beef – 1 kg,
- Bulb of the average size – 1 piece,
- Carrots – 1 piece,
- Bay leaf
- black pepper peas
Instruction
1. Defreeze meat if you bought it frozen. Well wash out, cut on two – three large pieces, put in a pan, fill in with abrupt boiled water that water only covered steaks.
2. Put a pan on fire. Salt water, put in it the whole bulb and the carrots cut in half or on four parts. When water begins to boil, make fire minimum that swirling on a surface wasn't visible, close a pan a cover and leave to cook.
3. If meat was young and cooled, then through an hour and a half throw bay leaf and pepper peas into a pan, let's boil even 15 minutes and remove a pan from fire. If meat was frozen and had dark color, then throw spices in 2 hours.
4. Let's meat stand a little in broth, without lifting a cover, then get it from a pan, let's cool down a little and cut on flank steaks. It is better to serve meat with well washed out greens put on a separate plate. To beef it is also possible to serve adjika, horse-radish and mustard.