The beef made in an oven, on a grill or fried in a frying pan – an excellent dish for a family dinner or a festive lunch. But tough and overdried meat can spoil all pleasure from a meal. That it remained juicy, master several simple culinary receptions. For every way of preparation there is the small secret.
It is required to you
- fat;
- fat ham;
- larding pin;
- foil;
- vegetable oil.
Instruction
1. Correctly choose meat. The loin, kostrets and gammon will be suitable for frying and a grill. The neck, a shovel, shank and brisket are ideal for slow suppression with liquid addition.
2. That meat, baked big piece, became more juicy, add to it fat. The piece can be wrapped up in thin layer of lard or fat ham. Cut them on thin chunks and beat off. Accurately wrap up meat and tie with its strong thread. For an additional flavoring shade under strips of fat it is possible to put grated garlic, ginger or greens of parsley.
3. Will add to meat of tenderness and a shpigovaniye. Cut fat thin and long strips. Fix "thread" from fat in a larding pin and "stitch" meat, having receded 1 cm from a piece surface. Ready beef has to remind an accurate basket.
4. The easiest way bake juicy beef – to inwrap small steaks in a foil. You don't hurry to get ready beef from packing – let's it cool down and become impregnated with own juice a little.
5. If you plan to make beef on a lattice, cut it large pieces – small strongly roast away and become rigid. For bigger tenderness of meat oil it vegetable. Having laid beef on a lattice, establish a baking plate it a baking tray. In the course of preparation constantly water meat with the emitted juice.
6. To make juicy beefsteaks, cut them across fibers – such way will allow to keep juice in a piece. Lay steaks on the warmed frying pan and quickly fry them from two parties, kind of "preserving" juice under a ruddy crust. After that meat can be roasted to a turn until ready or to place it in a stewpan and to extinguish a baking plate sauce.
7. Preparing a stewed meat, don't feel sorry for some sauce. Constantly check liquid level in a stewpan. If it went down, and meat isn't ready yet, it is possible to add a little broth. Close capacity a cover or a foil – so liquid won't evaporate, and beef will remain juicy.