Any meat is in itself a source of complete protein, which is necessary for people to build new cells, blood vessels and muscles. What can be cooked from boiled beef can be listed for a long time. But it is better to use such meat freshly cooked with some delicious sauce and lots of fresh herbs. Boiled, it is no less tasty than fried or baked. Its benefit is the high content of iron and zinc. Thus, the use of beef meat helps to increase hemoglobin and strengthen blood vessels. A high-grade protein present in meat in large quantities helps to strengthen muscles and bones. Also, this meat contains the entire set of B vitamins, vitamins A, C, PP, K and E. Beef meat is also rich in essential amino acids, which are so necessary for the healthy functioning of the human body.

Ingredients

• - beef meat 1 kg
• - salt
• - bay leaf 2 pcs
• - black peppercorns
• - water 2.5 liters
• - sauce on sour cream with garlic 200 g

Cooking

It is tastier for cooking meat that is on the bone, and if you cook boiled beef, then for this it is better to take beef meat on the bone. In principle, you can also boil beef pulp, because it cooks twice as fast. If you want to calculate how much to cook beef pulp, then it will take about one hour. And if you want to calculate in time how much to cook beef on the bone, then this will take about two and a half hours. How long to cook beef depends on the size of the pieces of meat. Accordingly, larger pieces are cooked longer, and smaller pieces are cooked in half the time. Also, to calculate how long to cook beef, you need to choose pieces of the same size and cook the time indicated above. And in order to know how much to cook beef so that it becomes soft, you just need to cook it for half an hour longer than necessary.

How to cook beef and what to put in the pan also matters. First, you need to pour cold water into the pan in a volume two and a half times the size of the meat itself. Secondly, to add flavor to a pot of water, you need to put one onion, peppercorns, bay leaf and salt to taste. When you cook dishes from boiled beef, then at the very beginning of boiling, it is imperative to remove the foam from the surface of the water. This is done in order to remove small specks and bone fragments along with the foam. In addition, the foam must be removed to get a clear beef broth. And this must always be done, because the foam on the meat is nothing more than the remnants of coagulated blood. How to cook meat after removing the foam? The fire must be reduced to a minimum, cover the pan with a lid, without covering it completely, and cook the meat until tender.

Beef boiled calories it is half as much as if you fried it. Therefore, it is suitable for various diets as a main product that gives strength. But you need to cook beef and eat it with diets without salt. Boiled beef calorie content per 100 grams of it is 254 kcal. After the beef broth is cooked along with the meat, you need to turn off the fire, cover the pan with a lid and set aside the boiled beef in this form. Under the lid, it will not cool for a long time. In the meantime, you can prepare the brine sauce for meat.

Ludmila Kovaleva

Often, after cooking, boiled meat remains, which can become the basis of many dishes. For cooking, you can use pork, beef, poultry. This dietary product can be included in the menu during weight loss. Consider a few available recipes.

Beshbarmak from boiled beef

A traditional Muslim dish, which was invented by ancient nomads. It is customary to eat it with your hands. In Eastern countries, this dish is prepared for every holiday. Many believe that this is soup, while others are sure that it is hot.

Ingredients :

• 0.5 kg of beef (in original recipe horsemeat),
• bulb,
• carrot,
• parsley root,
• salt,
• pepper,
• 2 cups of flour,
• egg,
• 400 ml broth,
• greenery.

How to cook :

1. Put the beef in cold water and cook over low heat for 2 hours.
2. Add the onion, cut into 4 parts, carrots, parsley root, spices and salt to the pan. Continue to cook for another 35 minutes. From time to time skim the fat from the surface of the broth into a separate bowl. We will use it in the future.
3. For the test, you need to take 150 ml of broth, flour and an egg. Mix everything well to get soft and elastic dough like dumplings. Shape into a tight ball, wrap in cling film and refrigerate for 30 minutes.
4. Cut the peeled onion into half rings and fry it in the fat removed from the broth. Close the lid and simmer over low heat for 10 minutes. After the time has passed, put the chopped greens and remove the pan from the stove.
5. Take out the dough and roll it into a layer, the thickness of which should not be more than 1 mm. Cut it into medium-sized rectangles for easy eating. Remove beef from broth and discard vegetables. Boil the pieces of dough in the broth for 3 minutes. At this time, the beef can be cut into pieces. To serve, put the dough on a plate, boiled beef on top and pour over the pre-prepared onion sauce. Also serve bowls with broth.

Potato casserole

Ingredients :

• 500 g potatoes
• 500 g and beef,
• 2 eggs,
• bunch of parsley,
• bulb,
• 2 tbsp. spoons of oil
• 200 g cheese
• salt,
• pepper.

Cooking :

1. Cut the beef into pieces and boil. Be sure to remove the foam that forms during the cooking process.
2. In parallel, cut the potatoes into pieces and boil in water with salt. Make a puree.
3. Cut the peeled onion into small cubes. Wash the greens, dry and chop finely, and grate the cheese. Cut the cooked beef into small pieces.
4. Melt the butter in a frying pan and fry the onion in it until golden brown. After that, add the meat to it and fry together for another 5 minutes. Add some salt and, if you like, pepper.
5. Remove the pan from the heat, beat in the eggs and mix everything well so that they are evenly distributed. Add greens and stir again.
6. Take a mold, grease it with oil and put a layer of mashed potatoes no more than 1 cm high on the bottom. Then put the filling and cover with the remaining mashed potatoes on top. Sprinkle with grated cheese.
7. Put the form in the oven, preheated to 180 degrees. Cooking time - 30 min.
8. You can serve the dish with the addition of various sauces.

Boiled beef cutlets

If there is a piece in the refrigerator boiled meat, you can cook cutlets that taste in no way inferior to a dish made according to classic recipe. Prepared products are enough for about 3 servings.

Ingredients :

• 0.5 kg boiled beef,
• 2 bulbs
• 1/4 st. sour cream
• nutmeg,
• ground pepper,
• salt,
• 1 st. a spoonful of vegetable oil
• bread crumbs,
• grapeseed oil for frying.

Cooking sequence:

1. Cut the peeled onion into 4 parts and turn with the meat through a meat grinder.
2. Add egg, sour cream, vegetable oil and spices to taste. Mix everything well until you get a homogeneous consistency.
3. Shape into patties and roll in breadcrumbs.
4. Put in a frying pan where you need to preheat a little oil. Fry on both sides until golden brown.
5. Serve with any side dish.

Boiled chicken mousse

Store-bought pates and spreads for sandwiches contain artificial additives and other harmful substances. Homemade chicken mousse will be an excellent natural replacement for them. It can be used to make sandwiches, canapés or pastry fillings.

Ingredients :

• 0.6 kg of champignons,
• chicken carcass,
• 2 bulbs
• carrot,
• dill bunch,
• salt,
• a pinch of sugar
• pepper.

Let's prepare like this:

1. Wash the carcass, remove the skin and fat, and then divide it into parts. Put them in a saucepan, cover with cold water and boil for 1.5 hours.
2. After that, add half a bunch of dill, turn off the heat, cover the pan with a lid and cool completely.
3. Cut the onion into cubes, mushrooms into slices, and grate the carrots. Fry them in hot oil until golden brown and then set aside.
4. Separate the bones from the boiled meat and put the pulp into the blender bowl. Grind to a puree state, adding a little broth.
5. Add chopped dill, fry and rub again until smooth.

Store the mousse in the refrigerator.

Boiled beef salad

Ingredients :

• 0.5 kg boiled beef,
• 7 pickles,
• 4 cloves of garlic
• 4 eggs,
• mayonnaise,
• 125 g nuts
• salt.

Cooking :

1. Boil and peel the eggs, then cut them into small cubes.
2. In the same way, it is worth chopping boiled beef and cucumbers.
3. Finely chop the peeled garlic.
4. Put the nuts in a dry frying pan and dry them over low heat. After that, they must be crushed with a rolling pin until crumbs are obtained.
5. Mix all the ingredients, add salt to taste and dress the salad with mayonnaise.

Boiled beef is a very versatile product. It can be used as a base for other dishes or served on its own. There is a sufficient number of various dishes from boiled beef: all kinds of salads, casseroles, cereals. If you still can’t decide what to cook from boiled beef, then use it instead of sausage for sandwiches for breakfast. We will share with you a few secrets on how to cook delicious and tender beef.

Boiled Beef Recipe

We need: pot.

Ingredients

Step by step cooking

Video recipe for cooking boiled beef

You can clearly see the whole process of cooking boiled meat (beef) in the next video with a detailed recipe.

Boiled beef for sandwiches

Cooking time: 105-110 minutes.
We need: foil, bowl

Ingredients

Step by step cooking

Video recipe for cooking boiled beef for sandwiches

In great detail in the next video you can see how it is prepared boiled beef for sandwiches.

Boiled beef with parsley

Cooking time: 155-160 minutes.
We need: saucepan with a lid.

Ingredients

Step by step cooking

Video recipe for cooking boiled beef with parsley

Beef cooked with parsley is very aromatic. In order not to miss anything important from the cooking process, watch the following video.

Beef is considered very healthy meat. Therefore, it is not surprising that a lot of dishes are prepared from it. For example, you can cook. They are especially juicy if you use batter.

If you prefer less fatty foods, we recommend. And from the most delicious steaks are obtained. From there is the opportunity to cook many interesting dishes.

Broth-boiled beef is a fairly versatile product, as a huge variety of dishes can be prepared from boiled beef. We told you about the most affordable ways to cook meat. When you have the opportunity to make beef according to one of our recipes, be sure to share your impressions in the comments.

If you plan to cook frozen beef, the meat must be thawed before cooking. You can do this at room temperature, it is even better to place a piece of beef on the bottom shelf of the refrigerator - then defrosting takes more time, but the meat retains its taste. If the piece to be thawed is already unpacked, cover it with damp gauze or a clean towel to keep the top from ventilating.

If time pressure forces you to use a microwave oven, it is important to ensure that the defrosting is even - this usually happens when you try to defrost a piece that is too large, while the middle remains firm for a long time, and the edges are already starting to cook.

Rinse the meat in cool water, remove the veins and bones, remove the film. Your next steps will depend on the purpose of cooking beef. If you want to receive delicious broth, put the meat in cold water and salt after boiling, but if you need soft, juicy meat, dip the beef in steep salted boiling water so that the juice does not have time to flow out.

The duration of cooking depends not only on the size of the piece, but also on the part of the beef carcass from which it is cut. The more load falls on the muscles of this part of the carcass, the tougher the meat will be, but its taste will be more pronounced - these parts include brisket, thigh. Such pieces need to be cooked after boiling water for at least two hours. The meat from the shoulder blade or sacrum is softer and more tender, but its taste can be fresh. These parts of the carcass are cooked quickly - in about an hour and a half.

Fill the meat with water so that it completely covers the piece. It is better to choose a pot that is not very large - in a large amount of water, the meat is cooked faster, but its taste becomes somewhat worse. Put the saucepan on medium fire and cover with a lid - this is necessary not only in order to reduce the evaporation of water, but also in order to limit the access of oxygen, which oxidizes fats and worsens the taste of the broth.

As soon as the water boils, remove the foam, add salt and reduce the heat. Cook the beef under the lid for one and a half to two hours, periodically checking the readiness of the meat with a knife - the easier the blade slides into the pulp, the higher the degree of readiness.

About half an hour before the end of cooking, add roots (parsley, parsnips) and spices (a few peas of black or allspice, bay leaf), you can also put a whole onion, peeled, into the broth. When the meat is ready, do not rush to remove it from the broth - remove the pan from the heat and leave for 10-15 minutes, without removing the lid, so that the beef is saturated with the broth and is juicier. After that, you can get the meat and cut into portions, fill the broth. Do not leave bay leaves and pepper in the finished broth - this will worsen its taste.

Soak the corned beef in cold water, changing it after three hours. The last time you can soak in milk. After that, pour corned beef with cold water and cook for one and a half to two hours until tender, season the broth with roots, onions, and spices. Cut the cooked hot corned beef across the fibers into slices and put on a dish. Garnish - mashed potatoes cabbage, carrots, young garlic poached in a pan, green onion. Sour cream sauce can be served with boiled corned beef.

Corned beef - 500 g, onion - 2 pcs., carrots - 4 pcs., parsley root - 1 pc., green onions - 4 pcs., salt.

Pass cutlet meat through a meat grinder with two grates. Mix well with wheat stale bread soaked in milk, salt, pepper. Once again pass through the meat grinder. Add mashed butter, mix well again and beat out. Divide the bats. Put in one row in a greased pan, add hot water (should cover the products by a third of their height) and simmer. Drizzle with butter when serving. Garnish - boiled potatoes, mashed potatoes.

Pork - 300 g, wheat bread - 2 slices, milk - 1/2 cup, butter - 1 tbsp. spoon, margarine-1 tbsp. spoon, ground black pepper, salt.

Cut the veal into pieces, put in boiling water, salt, add onions, carrots, parsley, cut into small cubes and cook until half cooked. Then add rice and bring to readiness. Drizzle with sauce when serving.

Veal - 500 g, onion - 2 pcs., carrots - 2 pcs., parsley root - 1 pc., rice - 1 glass, white main sauce - 1 glass, salt.

Cut lamb into pieces, cook until half cooked, add millet and continue cooking. At the end of cooking, season with bacon with finely chopped onion and parsley. Lamb - 500 g, millet - 1 glass, onion - 2 pcs., lard - 60 g, greens, salt.

Rinse and process the brains in running water. Remove membranes, season and steam for 10 minutes. In a separate bowl, heat the oil with the capers and lemon juice. Put the brains, pour over with oil, sprinkle with parsley on top. Serve to the table.

4 servings of lamb brain, 80 g butter, 2 tablespoons of capers, juice of half a lemon, finely chopped parsley, salt, black pepper.

• For 4 servings
• Preparation: 30 min.
• Heat treatment: 10 min.

Boil the meat, cut into pieces, put in a saucepan, add browned onions, sour cream and bring to a boil. Serve with boiled potatoes or mashed potatoes.

Beef or pork or lamb - 500 g, sour cream-1 cup, onion - 3 pcs., carrots - 1 pc., parsley root - 1 pc., black peppercorns - bay leaf, salt.

Put the meat in hot water (0.5-0.7 liters of water per 0.5 kg of meat) and cook at a low boil. To improve taste and aroma, add onion, carrot, parsley root. Salt, peppercorns, bay leaf put 10 minutes before readiness. Cut the cooked meat across the grain. Serve with red, white or sour cream sauce. Instead of sauce, you can pour broth or fat. Garnish - boiled potatoes or mashed potatoes.

Beef or pork or lamb - 500 g, onion - 1 pc., carrot - 1 pc., parsley root - 1 pc., black peppercorns, bay leaf, salt.

Clean the bulbs. Cut potatoes, lamb meat and pork into small cubes. Drizzle the onions with melted butter. Place lamb, pork and potatoes in a bowl. Season, mix well. Put the resulting mixture in a clay pot, slightly crush. Drizzle with white wine and two tablespoons of water. Close tightly and steam for 45 minutes. Serve in a bowl at the table.

4 potatoes, 2 leeks, 300 g lamb fillet, one pork leg boneless, 100 g Alsazian white wine, 20 g butter, salt, black pepper.

• For 4 servings
• Preparation: 25 min.
• Heat treatment: 45 min.

Season the cut. Steam for 6 minutes with 4 mint leaves until a pink broth is obtained. Mix softened butter with finely chopped mint leaves. Top the tenderloin with mint oil. Serve at the table with rice.

8 servings lamb tenderloin, 5 mint leaves, 50 g butter, salt, black pepper.

• For 4 servings
• Preparation: 5 minutes.
• Heat treatment: 6 min.

Lamb fat and liver cut into pieces. Add finely chopped onion, salt, pepper, cornmeal, some water. Mix everything well. Fill lamb intestines with minced meat and tie them with threads. Boil in salted water. Serve hot sausage.

Lamb fat - 150 g, lamb liver - 200 g, lamb intestines - 1 pc., onion - 3 pcs., corn flour - 4 tbsp. spoons, ground black pepper, salt.

Meat cut into cubes, pour water and boil. Put the finished meat, and strain the broth and cool. well beat spoiled milk with flour, vinegar and black pepper. Add eggs while continuing to beat. Put the mixture on the fire and, stirring constantly, pour in the cold broth in a thin stream. Bring to a boil while continuing to stir. Salt, stop heating and stir until the mixture cools down. Put meat in it. Fry red pepper in a small amount of fat and pour over the meat.

Veal - 600 g, sour milk - 0.5 l. wheat flour - 3 tbsp. spoons, vinegar - 1 tbsp. spoon, eggs - 5 pcs., fat - 5-6 tbsp. spoons, ground black pepper, salt.

Cook lamb pieces at a low boil in a small amount of water (1.5 liters of water per 1 kg of meat) with the addition of salt and pepper. Cut the cooked meat into thin slices. From sifted wheat flour and eggs to knead the dough. Roll out thinly, cut into noodles and boil in broth. Prepare the sauce: add chopped onion and red pepper in the broth. Mix the noodles with chopped meat, pour over the sauce. Serve in a large bowl. Serve the broth separately.

Peel thin lamb or pork intestines and wash thoroughly. Tie one end with a thread. Dip the inner lamb cut into pieces in boiling water or lard, finely chopped onion, washed millet, salt. Boil this mass until half cooked, fill the intestines with it, tie the other end and boil until tender.

Lamb or pork fat - 150 g, millet - 1 cup, onion - 3 pieces, lamb or pork intestines - 1 piece, salt.

Cut the fillet into 8 pieces, salt, put pepper. Steam for 12 minutes. In a separate saucepan, combine cream, tomato paste, wine and salt. Bring to a boil and boil for 2 minutes. Put the fillet on the dish and pour over the sauce.

400 g pork fillet, 15 black peppercorns, salt.

Sauce: 200 ml cream, 50 g Madeira wine, 1 tablespoon tomato paste, salt.

• For 4 servings
• Preparation: 15 minutes.
• Heat treatment: 12 min.