The softness of a meat dish depends on quality of meat and on the correct method of its processing. If not too successful piece got to you, it is possible to pickle previously it, to beat off, extinguish or bake in a foil. All these ways will help to make meat softer, juicy and tasty.
It is required to you
- 1 kg of meat;
- 750 g of red dry wine;
- 4 pieces of onions;
- parsley greens;
- salt
- black pepper
- monasteries
- coriander; - 100 g of vegetable oil;
- 1 kiwis.
Instruction
1. A soft braised beef Wash out meat under cold water and properly dry it paper towels. Cut meat in cubes of 3х4 cm, warm a frying pan with vegetable oil and fry it to a golden crust, on strong fire from all directions.
2. Shift the fried meat in a pan with a thick bottom, add couple of spoons of a table vinegar and fill in with boiled water liter. Put on strong fire and when contents begin to boil, reduce fire and close a pan a cover. You extinguish about an hour.
3. Add to meat in an hour several bay leaves, the cut onions and polished carrots. Again put to be extinguished. If it is necessary, add boiled water. Extinguish even minutes 20, then salt, add the garlic which is passed through a press, spices, chopped greens and couple of spoons of tomato paste. Properly mix everything and you stew meat of 5-7 more minutes.
4. The meat stewed in wine Cut meat on slices 1.5 cm thick. Slightly beat off each piece. Put meat in ware, strew with small cut greens, onions and mix. Fill in all with wine that it completely closed meat. Close ware a cover and remove in the fridge not less, than for 12 hours.
5. After that peel meat from onions and greens and fry it on both sides to a golden crust. In other frying pan fry thoroughly small cut onions. Shift meat in a pan with a thick bottom and add the made onions, pepper, fill in with the remained wine, cover and you extinguish for less than an hour. Periodically add wine. When meat is ready, shift it to a plate, and from the remained liquid in a pan cook sauce, having added cream.
6. Tough meat will become soft and gentle if previously to pickle it. As great marinade for any tough meat serves plain onions juice. Best of all white, most bitter onions approach. Cut it circles, strew with coarse salt and favourite spices, and then knead carefully hands before release of juice. Mix onions with meat and once again knead everything together that juice completely soaked meat. Marinade from red wine will also be suitable for tough meat. Add 2 spoons of lemon juice, a pinch of dry mustard to a glass of dry red wine and it is a little sugar. Cut onions ringlets, put in deep ware, fill in with wine mix and add a carnation and bay leaf. Bring marinade to the boil, cool and pickle in it meat not less than 12 hours. Quickly it is possible to pickle tough meat by means of a kiwi. Clean a half of a ripe kiwi, mash pulp to uniform puree. Mix this puree with a glass of vegetable oil, add a coriander and small cut parsley. Pickle in this sauce meat no more than 3 hours.