How to cook beef shank from Miratorg. Beef shank - description with a photo of this part of the carcass; its properties (benefit and harm); use of beef meat in recipes

Despite the fact that beef shank is not considered the first grade of meat, you can find many delicious and interesting dishes with its participation. This meat product has its own characteristics, its use can have a beneficial effect on the human body.

What it is?

The beef shank is the part of the ham of cattle that is adjacent to the knee joint. It is distinguished from other meat parts of the carcass by a high content of connective tissue, as well as tendons, marrow, and gelatin. This structure of the shank provides good taste.

The benefits of this product are due to its origin, since beef meat is considered one of the most necessary for the normal functioning of the human body. The use of shank contributes to the daily supply of complete protein to the body, collagen, elastin and iron. The number of calories in meat per 100 g of the product is 147 kcal. In addition, it also contains the following elements in grams:

proteins - 20, 6;
fat - 7, 1;
carbohydrates - 0;
water - 71.4;
ash - 0.9.

With all this, beef shank can be attributed to low-calorie foods. At the same time, in terms of saturation, the cooked shank belongs to nutritious dishes.

This type of meat leads to the normalization of acidic processes in the stomach, and also does not contribute to the occurrence of putrefactive processes in the intestines.

The meat that is in the shin is characterized by high veininess and the presence of a large percentage of connective tissue, so eating from the shank is often not a method of saturating the body, but a means of getting rid of many diseases. That is why the knuckle is recommended to be used in a permanent diet for those who suffer from problems in the musculoskeletal system and joints.

This type of meat has a hematopoietic effect, so it is simply necessary for those people who have experienced heavy blood loss. Beef shank is an indispensable product for overweight people. The effect of losing weight through the use of low-calorie meat is achieved by the ability of the product to quickly saturate the body. Zinc, which is contained in a large amount of shank, strengthens the immune system and the protective functions of the body.

Features of choice

When a beef carcass is cut, the result is front and rear shanks, the choice of which should take into account many nuances. The part of the carcass of the animal that is freshly cut should be purchased. It is better to opt for pieces with small round bones. In this case, you can be sure that the meat was located in close proximity to the central upper body. Coarse and hard fibers are less concentrated in these areas.

If there are large and deformed bones in a piece of shank, then this indicates the proximity of the meat segment to the articular bones. You should beware of goods that are packaged, as there you can find a large percentage of bones in relation to boneless beef.

When buying meat products of industrial origin, you should not consume them in excessive quantities. Recently, animal fattening has been practiced with the help of various additives that are harmful to the human body. Therefore, an excessive amount of beef shank in the diet is a factor that can provoke gout, osteoporosis, and blockage of blood vessels.

Beef shank meat should be colored dark pink or light red. It should visually contain layers of fat that have a white color. If the product has a brown tint, then it is better not to buy it, since it most likely belongs to an old animal.

Do not ignore the smell of the meat product - it is characterized by sweetness and meaty aroma. The product must be purchased chilled.

Cooking rules

Beef shank is a large cut. In order for the meat to acquire tenderness and softness, it must be cooked for a long time on low heat. Only in this way can each vein melt and turn into jelly. This type of meat is often used in cooking and is used to prepare various dishes.

If there is a bone in the lower leg, then it is best used for first courses. Boneless pulp is ideal for stewing, baking, but these processes require a time investment of at least three hours. Beef shank is used for the following purposes:

extinguishing;
boiling;
baking;
frying;
pickling;
smoking;
drying.

This type of meat is cooked using a slow cooker, frying pan, oven, grill, barbecue, pressure cooker, microwave. The menu of each family may contain soups, jelly, borscht, saltwort, meat salads and shank steaks.

This is an original option for an independent dish, which is served with any side dish or salad. The shank can be made in the dough if it is boneless, or you can bake it with the help of a sleeve.

In order to make the dishes richer and more aromatic, you should try to combine beef with other types of meat and products.

Recipes

Beef knuckle is the type of meat with which every housewife can reveal her culinary capabilities. With a large selection of recipes, special efforts and difficulties do not arise during cooking.

Beef shank "Boeuf-breze"

Brewing is a method of cooking meat, during which a small fire is used, and the product is partially immersed in a liquid. This method is akin to stewing, as it occurs without roasting the meat. Thanks to this method, even the toughest pieces are softened. For cooking, a boneless part of the drumstick is used.

Before you start cooking, you need to deal with vegetables. Several small onions, some garlic and one carrot need to be peeled, cut into large pieces. The meat product must be washed, blotted with a paper towel and lightly fried in hot oil. Put butter in a goose or cast iron cauldron and melt it. Add garlic and onion there and fry everything a little. Then carrots are added and frying is carried out for about three minutes.

Pour a little wine over the vegetables and cook until boiling. After that, meat is laid out to them, the broth is poured, the dish is salted, peppered and covered with a lid.

The cooking process must be carried out on low heat and for two and a half hours. If necessary, add a certain amount of broth. When softening the meat, you need to pull out the vegetables and mix them with a blender. Add the liquid from the cauldron to the vegetables and continue to mix.

The result should be a thick sauce. If desired, you can add salt, pepper, butter to it to your liking.

Ready beef must be served, pre-watered with sauce.

Braised beef shank

To prepare this hearty dish, you should prepare the following products:

two beef shanks;
onion - chives to taste;
1 white onion;
1 red onion;
bay leaf;
3 branches of fresh thyme;
3 cloves of garlic;
2 branches of rosemary;
half a cup of grated carrots;
stalk of celery;
2 cups of broth on meat;
2 tablespoons of vegetable oil;
pinch salt and pepper.

The step-by-step cooking recipe consists of the following items.

With the help of vegetable oil, meat shank is fried on both sides.
The onion, carrot and celery are cut into small cubes.
Aromatic herbs, chopped garlic, and vegetables are added to the meat in the pan. The dish is salted and peppered to taste.
Chopped onion is laid out in the dish, the broth is poured, everything is mixed. The container is covered with a lid and quenching is carried out for three to four hours.
Fragrant herbs should be removed, and the dish should be served to the table, sprinkled with herbs, together with a side dish.

Beef shank with vegetables

To prepare a dish, you need to give preference to a shank with a lot of meat.

The bone must be removed, and the pulp cut into cubes. The shank needs to be boiled. Then cook sauté using seasonal vegetables. Put the finished vegetable side dish on a plate, make a recess in it, put the meat in it and pour over the sauce.

To prepare the sauce, you will need to chop the nuts, fry them in a pan, pour the cream into the container. After mixing the sauce, pour it over the dish and serve.

With the use of beef shank, housewives prepare delicious jelly, brawn and jelly, which are prepared according to a similar principle. Thanks to long-term languishing with the help of low heat, the dishes solidify well and hold their shape. The knuckle is considered one of the cheapest meat parts of the carcass of cattle, but with the right choice of raw product and proper preparation, it turns out to be amazingly tasty and quite healthy.

See the next video for the recipe for beef shank.

Try to cook an ingredient such as beef shank. Recipes are original, simple and quick. Shank meat is healthy, tender and very tasty. Therefore, dishes with this ingredient can be consumed daily.

Braised beef shank on the bone

This dish is baked in the oven. Consider the recipe for two servings. You need these ingredients:

1. Beef shank on the bone - 2 pcs.

2. Shallot - 1 pc.

3. White onion - 1 pc.

4. Garlic - 1 head.

5. Large carrot - 1 pc.

6. Celery - 1 stalk.

7. Red wine - 1 tbsp.

8. Beef broth - 4 tbsp.

9. Red tomatoes - 0.5 kg.

10. Fresh rosemary - 1 sprig.

11. Dried basil - 1 tsp

12. Oregano - 1 tsp

13. Salt - to taste.

14. Milk - 2 tbsp.

15. Olive oil.

To prepare the dish, you need to separate the meat from the bone a little. To get a round shape, tie with a thread. Salt the meat and brush generously with olive oil. Fry the shank on all sides.

Roughly chop the carrots and two types of onions. Add vegetables to the shanks and sauté. When the onion becomes soft, then add wine with broth (you can replace it with water). You need enough liquid to cover most of the meat.

Wipe the tomatoes through a sieve, pour the tomato juice into the container where the shanks are. Cover with a lid and simmer for 30 minutes over low heat. Then add all the spices and herbs that are in the recipe. Simmer meat until done. It should become soft and tender.

As a rule, beef shank is cooked for about two hours. If the liquid evaporates quickly, you need to add more wine, water or broth. It can be served with palenta (cornmeal porridge) or with boiled potatoes.

Braised shank without bone

This recipe is simpler than the previous one, but it also takes a lot of time. To prepare the dish, take two beef shanks, separate them from the bone, rinse well and put on a paper towel.

Fry the meat over high heat until golden brown. Put it in a saucepan. Now chop the green onion, but not finely. The length of the strip should be at least 3 cm. Cut the carrots into circles. Grind the ginger, garlic and star anise. Take all the ingredients to your liking. They will give the dish an aroma and an unusual taste.

Put all prepared vegetables in a saucepan with meat. Add 1 tbsp. red wine, 1 tsp. vinegar and (about 3 tbsp). It is necessary that the liquid covers the meat and vegetables.

Now salt everything, cover with a lid and simmer over low heat for about two hours. However, this is only if the meat is young. Sometimes it will take more time. When the meat can be easily pierced with a toothpick, it is ready.

Gradually, the liquid decreases. Boneless beef shank becomes softer, tender and juicy. When the meat is cooked, take it out, cool it and cut it nicely into circles or half rings.

Shank baked in the oven

Do not separate the meat from the bone. Wash it and dry it. Salt and pepper the shank and brush generously with olive oil. Put in a container, let it marinate. After 20 minutes, add 3 tbsp. l. soy sauce and 2 tbsp. l. honey. Let the shank marinate further.

In the meantime, chop the carrots, green onions, garlic into large pieces. You can add hot peppers. Then take a baking sheet, lay foil on it. Put the meat there and sprinkle with the vegetables that you prepared in advance. Cover all ingredients with foil. Put in the oven at 250 degrees. Bake for 1.5 hours.

Remember to check the meat periodically. After an hour and a half, open the top foil so that the meat is browned. After 30 minutes have passed, flip the shanks to the other side.

In total, the meat is baked for about 3 hours. Perfect with purees.

When choosing meat, always pay attention to the cut. If the color is dark, brown or gray, the shank is of poor quality or from an old animal. The meat should be a bright red color without any spots. If you want the beef shank to be very juicy and soft, it should languish over low heat. Even when cold, the meat is delicious.

To give a special color and taste, the shank needs to be soaked in onion feathers and in saline, where a variety of herbs and spices are added.

Before baking the meat in the oven, fry it in a pan. Then the shank is obtained not only fragrant, soft and tender, but also more juicy. Ingredients such as garlic, ginger and hot pepper emphasize the originality and piquancy of the dish.

Presentation

To decorate dishes, you need to be creative, show imagination and experiment. Take a chilled beef shank, cut it into rings obliquely and put it around the plate.

Put a lettuce leaf on a dish, on it a few chopped pieces of shank. Separately, prepare a sweet and sour sauce, where pineapple and lemon juice are added. Pour them around the plate, or you can put a few drops. It all depends on your tastes and preferences.

Do not forget about greens, as it emphasizes not only the taste, but also the beauty of the dish. Greens can be finely chopped and sprinkled with meat. If you do not like it, then put a few parsley leaves or green onions, asparagus. In addition, ingredients such as colorful bell peppers and tomatoes will decorate the dish. Vegetables can also be laid out in a circle of a plate.

Fantasize, experiment, and relatives and close people will appreciate your culinary skills.

Beef shank- this is the lower part of the leg of a beef carcass, containing attachments and tendons. When cutting it, portioned pieces with a bone are obtained (see photo).

All over the world, this meat is considered low-grade, although despite this, in almost every cuisine of the world you can find recipes that tell how to cook a beef shank deliciously.

The cost of this part of the carcass is relatively low, which in turn contributes to the fact that more and more often you can find descriptions of dishes, the component of which is the shank. An interesting fact is that the word "shank" in cooking refers only to beef, while, for example, in a pork carcass, the same part is called a knuckle.

There are many ways to cut meat: there are American, European, Russian, and many others. But what is unchanged in each of them is the dressing of the shank, which is subsequently used for cooking. Despite the fact that the meat obtained from this part of the carcass is characterized by a high content of connective tissues and tendons, with proper processing, you can get a truly wonderful dish in terms of taste. Therefore, going to the store, pay attention to this product.

Beneficial features

The beneficial properties of beef shank are primarily due to the usefulness of the basis of this product - beef. Beef is considered extremely healthy. It can become a daily supplier of complete proteins to the body, primarily collagen and elastin, as well as iron, which is absent in other types of meat.

Wherein the calorie content of this product is quite low and is less than a quarter of the same dietary chicken meat. But in terms of saturation, beef has no equal, because dishes with it are very satisfying and nutritious. They saturate with energy for a very long time. According to research, the nutritional value of beef is so high that 200 grams of this product can replace a liter of milk in the diet.

There are also such characteristic features of beef as the neutralization of gastric juice, which normalizes acid processes in it. In the body, beef has a much faster digestion period than that of plant products, which means that beef prevents the occurrence of putrefactive processes in the intestines.

At the same time, the leg meat is more sinewy and has more connective tissue than the rest of the carcass, due to the fact that the muscles on the legs of animals are constantly subjected to stress. That is why beef shank dishes are not even considered food, but rather a medicine for all people who suffer from diseases of the musculoskeletal system or have joint problems.

Use in cooking

The use of beef shank in cooking is quite wide. The presence of a bone determines initially what this type of meat is most often used in the preparation of first courses. The next after cooking, a fairly common option for heat treatment of the product is stewing. The fact is that due to the large number of tendons, the beef shank is quite dry and tough, but if it is stewed for three to four hours over low heat, then the meat will literally melt in your mouth.

Probably the most popular beef shank recipes are the following:

Aspic- a strongly boiled broth made from beef meat and bones, which sometimes also uses offal, such as the head and tail. But most often it is prepared from beef shank due to the large amount of meat and the broth from it saturated and concentrated with sticky substances.
Jelly- is prepared in the same way as jelly, but differs in that, along with the beef shank, pork parts, such as legs and ears, are also placed in the pan.
brawn- all meat products that should be part of the brawn are boiled to a very thick state, thanks to which it holds its shape tightly and can even be cut into portions.

All these meat delicacies are cooked according to the same principle - a long languishing under a lid on a very low heat, due to which all the fastening components come out of the connective tissues and create a broth that can solidify well and keep its shape when cold.

Such recipes are widely used not only in Russian cuisine, but also in the cuisines of many other countries of the world.

Very popular in Slavic cuisine and in Caucasian cuisine is the preparation of various dishes that include boiled meat with beef shank, in the form of a filling. In addition, there are many recipes that suggest using minced meat from this part of the carcass. Such minced meat will be more elastic and dense, and juiciness is given to it by adding lard or any other fat. In addition, languishing with tomatoes and seasonings for six hours under a tightly closed lid is also popular. This dish is the prerogative of Georgian cuisine.

The most important thing in using this product for cooking is to initially choose high-quality meat. To do this, be sure to pay attention to the cut of meat. It should be a bright red color without dark or overly light areas. If the meat has a very dark color, then this may mean that the animal was too old. A pale color indicates an illness. The bone frame must be white or cream in color without pink or green spots.

The benefits of beef shank and treatment

The benefit of beef shank lies in the unique composition of beef meat in general and this area of \u200b\u200bthe carcass in particular. Due to the increased content of connective and bone tissue, the shank-based diet is even prescribed by doctors for people who suffer from diseases of the musculoskeletal system. According to popular wisdom, jelly is an excellent medicine for those people who have fractures, dislocations and joint diseases.

beef meat has a hematopoietic effect, therefore, it is recommended as the main nutritional ingredient to all people who have experienced operations and other problems associated with a large loss of blood, and it is worth using it in any form: both boiled and baked in the oven or slow cooker. And, of course, in the form of soups, broths and aspics.

Besides, beef shank should be consumed by people who are overweight. The fact is that due to its composition and complex structure, meat from this part of the carcass has a low calorie content, but at the same time it is remarkably satiating.

Based on the above information, we can definitely say that with the help of beef shank dishes, you can improve your health by replenishing your body with a maximum of useful substances. Recent studies by scientists prove that it is in this part of the meat that the largest amount of zinc is located, which will definitely help the body fight environmental pollution, strengthening the immune system.

Harm of beef shank and contraindications

Nevertheless, the harm of beef shank and contraindications to its use still exist. And they are associated primarily with improper nutrition and livestock conditions. Factors such as habitat, food and methods of gaining weight of the animal before it is slaughtered are of great importance.

Often in our time we can observe such a situation: animals in their entire lives may not see green grass in the pasture. Instead, they consume compound feed, which can be saturated with pesticides, hormones and other "joys". And they, in turn, together with even perfectly cooked meat, enter our body, causing irreversible changes, up to malignant tumors. In addition, the principle of modern animal husbandry is the desire to maximize the growth of the animal, the meat of which does not have time to “ripen” and gain nutritional value.

But even if you buy beef in the countryside from trusted farmers, the abuse of meat in too large quantities will also not be beneficial. It can even provoke the appearance of gout, osteoporosis, blockage of blood vessels and many other diseases. Therefore, you should eat your favorite beef shank baked in the oven and in moderation. In this case, there will be no harm to health!

A true culinary delicacy is marbled beef. Its thinnest fatty paths, passing through the entire pulp, are heated at the time of heat treatment, saturate the meat piece and make it especially juicy and tender.

This is one of the famous delicacies that many gourmets dream of trying. The meat got its name due to the fact that the cut looks like a stone, speckled with veins. This effect is due to the layers of fat that are in the muscle tissue and make the meat incredibly juicy, light and tender. This is achieved by raising animals using special technologies. Bulls are restricted in movement and fed only grain in the last three months. Marble effect is only in the meat of young bulls.

What is the difference between marbled beef and regular beef?

Marble meat is obtained only from special breeds of bulls. At the genetic level, they have the property of forming fatty threads inside the meat. Animals are raised according to special principles. The difference from the usual one lies in the special formation of veins that create a unique pattern and a special delicate taste of meat. The threads melt during cooking, thereby impregnating the meat, making it fragrant and juicy.

Ribeye steak

The most famous marbled beef steak in the world. This dish is prepared in many restaurants, but it costs decent money. Therefore, we offer to save money and cook the famous dish at home.

Ingredients:

butter - 25 g;
ribeye steak - 1 pc. (height 4 cm);
garlic - 1 crushed clove;
thyme - a branch;
sea salt;
refined oil;
ground black pepper.

Cooking:

Before cooking, take the meat product out of the cold and let it lie in the room for an hour and a half.
Prepare a frying pan. It should be cast iron and have a thick bottom. Put on medium flame.
Take a waffle towel. Wet the meat. Lubricate with refined oil.
Sprinkle salt on a plate. Pepper on top. Roll the steak. Place in skillet. Each side will take one and a half minutes. Press with tongs while frying. The meat should brown evenly.
Reduce the flame. Place butter, garlic and thyme in a skillet. When melted, water the steak. It will take about six minutes to fry.
Remove from heat and place on a warm surface. You can use a warm plate. Hold for seven minutes.

How delicious to cook on the grill?

The beauty of this recipe is that marbled meat is used, which in itself turns out to be the most tender.

Ingredients:

sea salt - 0.5 tsp;
marble steak - 4 pcs.;
ground black pepper - 0.5 tsp;
olive oil - 2 tbsp. spoons.

Sauce:

balsamic vinegar - 1 tbsp. spoon;
ground chili ancho - 2 teaspoons;
strong natural coffee - 4 tbsp. spoons;
brown sugar - 1 tbsp. spoon;
butter - 1 tbsp. spoon;
shallots - 2 teaspoons finely chopped;
garlic - 1 clove, squeezed through a press;
ketchup - 125 ml.

Cooking:

Take a saucepan. Place oil. Melt. Throw onion. Roast. It will take three minutes. Place the garlic. Pass for a minute. Place the remaining ingredients for the sauce. Darken eight minutes. You need to stir constantly. The mass should thicken.
Rinse the meat. Dry. Use paper towel.
Brush the steak with olive oil. This will help keep it from sticking to the grate. Salt. Sprinkle with pepper. Grate. Let lie down for half an hour.
Heat up the grill. Place the meat diagonally. Tilt angle 45 degrees. Fry under a closed lid and use a high heat setting.
After a couple of minutes, take tongs and turn the meat over. Rotate 90 degrees. Cover with a lid. Soak for two minutes.
Then fry to your preferred level of readiness.
Remove from grill. Place in a dish. Drizzle with sauce.

New York Steak

Another popular choice. This steak has a very pronounced taste of beef. Therefore, it is believed that this meat is truly masculine. Cooking marbled beef in a pan is very simple if you follow simple recommendations.

Ingredients:

vegetable oil - 1 tbsp. spoon;
mustard - 1 teaspoon Dijon;
marbled beef steak - 2 pcs.;
garlic - 2 cloves;
soy sauce - 2 tbsp. spoons;
balsamic vinegar - 2 tbsp. spoons;
ground black pepper;
Worcestershire sauce - 2 tbsp. spoons.

Cooking:

Take a package. Pour in vinegar, sauces. Mix.
Add mustard. Chop garlic cloves finely. Send in a package. Sprinkle pepper. Shake the package. Place steaks. Close tightly. Hide in the refrigerator. Endure a couple of hours.
Get a package with a meat product. Let lie on the table for half an hour.
Prepare a frying pan with a thick bottom. Heat up.
Take a paper towel and blot the meat. Lubricate with oil. Place in skillet.
During the frying process, do not touch the steaks and the pan. Do not try to move the meat pieces and turn them over. The surface of the steaks should seize, a crust will appear, which will prevent the juice from flowing out. It will take four minutes.
Take tongs. Flip. Do not use a knife or fork for this purpose. The surface must be undamaged. Roast for four minutes.
Get the average degree of frying. If you like more fried meat, then you should cook a couple of minutes more.

Cooking steaks with pepper sauce

Cooking beef is a very creative process and requires an individual approach. To make a piece of meat not just a piece of meat, but become a beautiful and juicy steak, you need to follow simple steps and observe the exact cooking time.

Ingredients:

vegetable oil - 20 ml;
marbled beef steak - 320 g;
cream - 100 ml;
ground black pepper - 3 g;
butter - 10 g;
parsley - 3 g;
rosemary - 2 g;
onion - 20 g of onion;
salt - 2 g;
ground red pepper - 2 g;
garlic - 5 g.

Cooking:

Sprinkle the meat with salt. Add pepper.
Grate the garlic. Mix with vegetable oil and rosemary. Brush the steak with the mixture. Place on the grill. Fry on each side for four minutes.
Rub with butter before serving.
Serve with sauce. For which to chop the onion. Place on skillet. Pour in vegetable oil. Add black pepper. Pour in the cream. Salt. Sprinkle red pepper. Evaporate lightly. Beat with a blender. Pour the sauce over the meat. Garnish with parsley.

Oven baked

From this expensive meat it is customary to cook steaks most often. But marbled beef in the oven turns out to be no less tasty and melts in your mouth. This is the best kind of meat to quickly prepare a delicious dish.

Ingredients:

marbled beef - 2600 g on the ribs;
salt - 1 teaspoon;
olive oil - 4 tbsp. spoons;
a mixture of aromatic herbs - 1 teaspoon;
black pepper - 0.4 tsp.

Cooking:

Rinse the meat piece. Take a paper towel. Get wet. Tie with cooking string. This is necessary so that the meat retains its shape during baking.
Coat with oil. Sprinkle with salt, herbs and pepper. Rub.
Place in a form. Lay ribs down.
Place in oven. Mode will need 200 degrees. Withstand 20 minutes. During this time, a crust will form on the piece, which will keep the juices inside.
Cover with foil. Switch 160 degrees. Bake for two hours.
Get it. Withstand a quarter of an hour on the table. Remove foil. Serve.

marinated teebone steaks

Another delicious variation. A massive piece of meat is obtained without blood, soft and tender.

Ingredients:

black pepper - 0.3 tsp;
garlic - 14 cloves;
teebone steak - 700 g (2 pcs.);
coarse salt;
butter - 120 g;
sprigs of thyme - 10 g;
lemon - 1 pc.

Cooking:

Wrap meat in cling film. Refrigerate for a day.
Remove film. Sprinkle with salt. Hold for eight minutes.
Cut garlic cloves into slices. Chop the lemon.
Melt the butter in a frying pan (80 g). Place the garlic. Roast.
Throw out the thyme. Add lemon. Fry. It will take five minutes. Cook over high heat.
Get thyme. Blend the rest of the ingredients in a blender.
With the remaining butter, brush the steaks.
Place in hot skillet. Roast. It will take three minutes. Flip. Roast.
Transfer to saucepan. Drizzle with sauce. Send to the oven, which is heated to 190 degrees. Hold for 10 minutes.
Get it. Cover the saucepan with foil. Leave for eight minutes.

Beef steak with blood in a frying pan

From this recipe you will learn how to cook tender meat with blood.

Ingredients:

salt;
black pepper;
marbled beef - 300 g;
refined oil;
rosemary.

Cooking:

Rinse the beef. Pat dry with paper towel. Grate with rosemary, pepper and oil.
Heat up the skillet. Place the meat piece. Hold for four minutes. Flip. Fry for three minutes. During this time, the meat will become juicy, but damp inside and pink juice will come out of it when cut. If you hold for more time, then there will be no blood. Salt the meat before serving.

Juicy and tasty burger

A homemade delicacy that will please not only adults, but also children.

Ingredients:

mayonnaise - 1 tbsp. spoon;
olive oil - 1 tbsp. spoon;
beef - 550 g marbled;
ground black pepper - 2 pinches;
cheddar cheese - 75 g;
tomatoes - 2 pcs.;
onion - 2 pcs. sweet red;
salt - 0.3 tsp;
burger buns - 3 pcs.;
bacon - 85 g;
cucumber - 2 pcs. marinated;
tomato sauce - 1 tbsp. spoon;
lettuce leaves - 6 pcs.

Cooking:

Choose a meat piece fatter. Cut into pieces.
Place in a meat grinder. Drop one onion. Grind. Salt. Sprinkle with pepper. Stir. Send to refrigerator. Hold for a quarter of an hour.
Fry the bacon. Should be a crispy crust. Place on a paper towel to absorb the grease.
Take the cooking ring. Form burgers. Coat with oil. Fry in a skillet. Three minutes is enough for each side. Do not cover with a lid. Transfer to a plate. Wrap in foil.
Add spicy tomato sauce to mayonnaise. Mix.
Cut the buns. Place in a dry skillet. Fry. Spread with mayonnaise sauce.
Place cutlet. Spread with sauce.
Chop the onion. Cut tomatoes. Cucumber will need circles.
Place tomato circles on the cutlet. Put onion rings. Spread bacon and cover with cucumber. Cover with lettuce leaves and spread with dressing. Close with half a bun.

Chops

The delicacy will be prepared very quickly and it will turn out delicious.

Ingredients:

ground allspice;
marbled beef - 550 g;
sugar - 2 pinches;
onions - 3 pcs.;
salt;
sunflower oil;
dry white wine - 150 ml.

Cooking:

Cut the meat. Beat off the resulting plates using a culinary mallet.
Chop the onion.
Sprinkle meat pieces with salt and pepper. Rub. Lubricate with oil.
Heat up the skillet. Place meat pieces. Roast. Remove to a plate. Cover with foil to keep warm.
Place the onion rings in the skillet. Pour in wine. Pour in sugar. Darken seven minutes.
Pour over the meat.

How to cook meat schnitzel in a pan?

It turns out especially fragrant, tender and unimaginably tasty. In order not to spoil the delicacy, follow the cooking instructions exactly.

Ingredients:

thyme - 11 branches;
beef - 550 g marbled;
butter - 50 g;
rosemary - 11 branches;
refined oil - 1 tbsp. spoon;
salt;
onion - 1 pc.;
green onion - 45 g;
parsley - 50 g.

Cooking:

So that the delicacy does not turn into a dry piece of meat, it is necessary to quickly process it thermally. Ideally, a golden crust will appear on top, and the inside of the meat will be slightly pinkish.

Use fresh meat for cooking. If the beef is found only frozen, then thaw it gradually in the refrigerator.
Before frying, be sure to hold it in the room so that the meat piece comes to room temperature.
Spread only in a well-heated pan.
If you decide to bake in the oven, then you can put a piece of lard on top. It will saturate the pulp, making the steaks juicy and tender.

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