How to cook meat that it was soft

How to cook meat that it was soft

Correctly welded steak turns out gentle, soft, juicy and fragrant. Besides boiled meat is the valuable protein product rich mineral and extracts.

It is required to you

  • — steak;
    • — mustard;
    • — mineral water.


1. Choose boiling meat. For boiling choose parts of meat ink which contain a significant amount of a connective tissue. When heating in hot water the connective tissue bulks up gradually and meat becomes soft. From beef ink select for cooking a pokromka, brisket, parts back and forelegs, from hulks of a small cattle — brisket, shovels. The piece has to be no more than 1.5-2 kg, otherwise it will be boiled thoroughly unevenly. Most quicker meat of a young animal is cooked. It is better if meat wasn't exposed to freezing. But if the piece was frozen, before cooking it needs to be defrozen completely. For this purpose place meat in a bowl, cover with wet fabric and put in the fridge.

2. Rub a piece of beef with dry mustard and leave in the fridge for 10-12 hours. Then wash out meat in cold water and boil. Or fill in beef with mineral water for 1-3 hours before cooking.

3. Put meat in the boiling water as much as possible to keep mineral salts and protein. Then quickly bring water to the boil and lower fire to minimum. Meat has to be boiled at a temperature about 94 degrees of Page. At such heating the connective tissue is softened gradually, meat keeps moisture and becomes soft.

4. Close a pan a cover. Excess oxygen won't come to ware and oxidation of fats will be minimum. It is possible to add the cleaned bulb, carrots, seasonings to broth, it is a little mustard or lemon juice at the rate of 1 tablespoon on 1 l of water. To Solita meat not long before the end of cooking. It isn't necessary to add water in the course of cooking.

5. Don't digest meat as when cutting it will crumble. Duration of cooking depends on a part of ink, weight of a piece, age of an animal and varies of 20 minutes till 3-4 o'clock. To define readiness of meat, puncture it with a knife to the middle - the edge has to pass easily, and from meat colourless juice will flow out.

6. Leave ready meat for 10 minutes in broth in which it cooked. Then take out from a pan, cut for the portion across muscle fibers, sprinkle the hot broth mixed with a desi and give to a table. If it is necessary to use boiled meat later, then in order that it didn't dry up, densely inwrap it in a foil or place in a plastic container with a cover. Then meat can be warmed up in hot broth.

Author: «MirrorInfo» Dream Team