Beef is useful and necessary for every person, but sometimes, due to the fact that the meat turns out to be tough, not every housewife will start cooking. After all, beef is capricious meat and does not always turn out as juicy as we would like.

How to cook soft beef - choose the right meat

In order to start cooking, you must first select the beef. It is known that not all parts of the carcass will be soft and tasty. Some parts can only be boiled, from others it is best to make cutlets, some can only be fried or baked. The whole secret is in the density of the connective tissue. For example, there is a lot of such tissue in the neck, tendons and films are present, it is better to cook cutlets from such a product. You can cook and stew, only it will take several hours to cook.

If you want to fry a whole beautiful piece of meat, then choose the tenderloin, as well as the upper part of the hind leg. This meat cooks amazingly quickly. But even here there are secrets that every hostess should know about.

How to cook soft beef. Sharing secrets

To cook delicious meat, you need:

• buy young beef or veal. The meat will be soft, even visually it differs from "aged" beef. In color, such meat will be lighter, with the same light fat (very little of it) and small fibers;
• as for old beef, it is dark in color, with yellow fat. Such meat will not go for frying, because it will be harsh. But it will make an excellent broth, very fragrant and tasty. Only it will take a very long time to cook such beef;
• to fry a piece of meat, choose the back or meat separated from the spine;
• portioned and small pieces learn to cut across the fiber so that they cook faster;
• before you start frying, you need to thoroughly wash the piece of meat, wipe it with paper towels;
• when to salt? If you are going to fry beef, then in 30 minutes, then you can save not only the juiciness, but also the original color of the beef;
• if the meat is tough, before sending the beef to stew or fry, the meat must be marinated. Wine (dry), sour cream, lemon juice, vinegar or kefir are taken as a marinade. The acid softens hard fibers. Salt, spices, onions and carrots must be added to such a marinade, the marinade is boiled (kefir and sour cream are an exception), and cooled to room temperature. The exposure time of beef in such a marinade is from 3 hours;
• it is better to beat off hard pieces with a hammer so that the meat is better fried;
• the mustard will soften the sinewy part, you need to rub the piece of meat with mustard abundantly, leave for 2 hours, then you can bake or fry;
• beef is always fried over high heat so that the juice does not flow out, otherwise the meat will be dry;
• if baked, then only in foil to preserve juiciness.

How to cook soft beef

To cook meat, take:

• beef - 1 kg;
• onions - 2 pcs.;
• carrot - 1 large;
• vinegar - 2 tablespoons;
• garlic - 5 cloves;
• salt, bay leaf, other spices - to taste;
• tomato paste - 1.5. st.l.

How to cook beef:

• Rinse a piece of meat thoroughly under a tap, remove excess liquid with paper towels.
• Cut the meat into pieces, size 4 by 4 cm.
• Pour frying oil into a frying pan, heat well.
• The fire during frying should be strong - carefully lower the pieces of meat into the hot oil, fry on all sides until a golden crust forms.
• The meat is fried and immediately put into a thick-walled pan, pour boiling water (1 l), add vinegar. Waiting for it to boil.
• As soon as the water boils, reduce the heat, cover the pan with a lid, leave to simmer on low heat for 1.5 hours.
• Then add chopped vegetables and bay leaf (if you like), simmer again, topping up with a little hot water if necessary.
• After 20 minutes, salt, put spices and chopped garlic, as well as tomato paste, mix. Simmer for another 10 minutes, turn off the fire.