How to cook meat (beef): recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

You can find a wide variety of beef in stores these days, so it's good to know some of the cooking techniques you can use for it. There are several of them, and on their basis you can make a variety of dishes. How to cook meat (beef) to make it tasty?

Using the grill

Grilling is a cooking technique that can be used at high, medium or even low temperatures. This means that anything can be done on it, from steaks to burgers and even a full roast. Cooking on a charcoal grill is more difficult than on a gas grill, but charcoal makes it easier to get the temperature up quickly in a short amount of time.

Roasts take longer to cook as maintaining the fire for a certain period requires periodically adding coals and adjusting the vents to maintaintemperature where you want it. On a gas grill, this is somewhat easier.

This is a great way to cook meat deliciously. Grilled beef is very tender and juicy. Of course, the most ideal dish would be a steak. The best options for grilling are rib eye, port house and T-bon.

Grilled steak

How to cook soft meat on the grill? Beef needs almost no pre-preparation for this. To make the perfect steak, you will need the following.

For the onion marinade:

• 1/2 medium yellow onion, coarsely chopped;
• 1 small garlic clove, peeled;
• 1/4 cup plus 1 tbsp. l. olive oil;
• 1 tbsp l. water.

For steak:

• 1kg steak (2 pieces);
• 1 tsp s alt;
• 1⁄4 tsp freshly ground black pepper;
• smoked sea s alt for decoration.

How to make it?

When the question arises of what to cook from meat (beef) quickly, there will be few answers. Of course, steak is the best. Blend the onion, garlic, 1/4 cup oil and water in a blender until smooth. Place the steaks in a large resealable plastic bag or baking dish and pour the onion mixture over them, coating both sides of the meat. Cover or wrap the meat well so the onion flavor doesn't seep into your refrigerator. Refrigerate for at least 4 hours (up to a day).

Then heat the grill over medium heat. Remove steaks frommarinade and season both sides with s alt and pepper. Transfer the meat to the grill and cook until one side is well browned, 3 minutes. Turn over and cook for 2 more minutes. At this point, remove the steaks from the grill and leave for 2 minutes to redistribute the juices in the meat.

Finally, return the steaks to the grill and cook for an additional minute on each side (this ensures the meat is served hot). Leave them for another 1-2 minutes after re-frying before slicing and serving.

Cut the meat into pieces at a 45 degree angle. Transfer them to a warmed plate. Garnish with the remaining tablespoon of oil and smoked sea s alt.

Stewing

Braising is a moist heat cooking technique that uses lower temperatures and takes longer. This helps tenderize tougher cuts of meat such as brisket, short ribs and fillets. Based on this, what is the best way to cook juicy meat? Beef, especially tough, is recommended to make a stew.

Stewing usually begins with the addition of seasoning to the meat. It is then fried in a hot pan, after which it is transferred to a pot with a small amount of liquid (such as broth) and aromatic ingredients such as onions and carrots are added. An acidic ingredient such as tomatoes or wine is also commonly included in stews.

There are many recipes for how to cook meat (including beef) by stewing. This can be done both in a saucepan and in a slow cooker. For common optionsstews include various goulash and meat stews.

A slow cooker is an electrical appliance that is mainly used for extinguishing. Just add the meat pieces to the bowl along with other ingredients, cover, turn on and wait for the result. Slow cookers require very little added liquid, as beef juices will usually come out when cooking with the lid on.

Beef goulash with vegetables

Goulash is a Hungarian soup, but it is also cooked as a thick stew. It consists of beef stew, sweet peppers, mushrooms, carrots, onions, and paprika as base ingredients. All you need is:

• 1 kg beef;
• onion - to your taste;
• carrots - a glass of chopped;
• red pepper - a glass of chopped;
• mushrooms - a glass of caps, cut into slices across;
• garlic - 3 prongs;
• tomato paste;
• s alt, pepper, oregano, cumin, thyme to taste.

For sauce:

• 2 tbsp. l. butter;
• 2 tbsp. l. flour;
• 2 tbsp. l. paprika;
• water or milk (1 cup).

Many are wondering how to cook meat goulash. For some reason, beef is considered a problematic product, which is completely untrue. In fact, goulash from it is prepared simply and at the same time it turns out tender.

Cut the meat into 2-3 cm cubes. In a small bowl, mix 3 minced garlic cloves, one tablespoon each of s alt, pepper and oregano with 4tablespoons of olive oil. Pour this mixture over the meat and mix well. It's best to marinate the beef the day before the goulash, but if you don't have time, it's possible to do it the same day.

Fry the beef in a regular pan until golden brown, then transfer to a saucepan or slow cooker and leave to simmer for 20 minutes.

Meanwhile, fry the onion in a frying pan, add sweet peppers, mushrooms and carrots to it. Cook over low heat for 10 minutes until the mixture is juicy. Add the vegetables to the beef and simmer for 10 more minutes or until the vegetables are tender (check the carrots especially).

Melt butter in a frying pan, add flour, stir until smooth. Add the paprika to the mixture and cook over low heat until bubbles form. Add the sauce to the vegetables and meat and simmer for another 1-2 minutes.

This is an easy recipe. He tells you how to cook meat tasty and fast. The beef just melts in your mouth! Enjoy!

Cooking

Like stewing, boiling involves slow and gradual heating. But instead of cutting a large piece of meat into small pieces and cooking it in its own juice, the suggestion is to simply add more water and start cooking.

How to cook beef if you have time to spare? Of course, boil it. This is due to the fact that often this meat is too tough and cooking can take several hours. What dishes can be prepared in this way? You can make beef noodle soup by boiling the meat with aromatic vegetables and herbs, and thenadd noodles at the last minute. You can also make a stew with cereals or vegetables.

Chowder with barley in a slow cooker

How to cook beef? The meat will be soft if you make a stew with pearl barley in a slow cooker with vegetables. All you need:

• 700 grams of beef trimmed of excess fat and cut into 2-3 cm pieces;
• 500-600 grams potatoes, peeled and cut into 1-2cm cubes;
• 2 carrots, peeled and cut into thin half rings;
• 1 medium yellow or white onion, peeled and diced;
• 2 celery stalks, cut in half lengthwise and minced;
• 4 garlic cloves, minced;
• 2 tbsp. l. tomato paste;
• 2 tsp Worcestershire sauce;
• 1/2 tsp s alt;
• 1/4 tsp black pepper;
• 2 sprigs of fresh thyme;
• 2 bay leaves;
• 6 glasses of water;
• 2/3 cup pearl barley.

If desired, heat 1 tablespoon vegetable oil in a large skillet over low heat. Add the beef pieces and sear for 1-2 minutes on each side.

Put the meat and all remaining ingredients into the slow cooker and stir. Cover and cook on the soup or stew setting for an hour and a half. Remove bay leaves and thyme stems and serve. This dish goes perfectly with crispy bread.

Sweat-o-fair

What to cook with boiled meat? Beefusually softens after a long boil, so options are somewhat limited. But still you can find a suitable recipe. Pot-au-feu ("pot on fire") is one of the most famous French homemade dishes. It includes assorted different parts of beef carcasses and vegetables boiled in aromatic broth until soft and delicate in color. When preparing it, certain rules must be observed:

• The right choice of beef ensures that the meat is soft and tender, not tough and dry.
• Adding vegetables at the end ensures they cook until tender but retain their flavor.
• Chunks of meat that have reached perfect tenderness should be removed from the broth in a timely manner to prevent them from overcooking and drying out.

The ingredients for this are as follows:

• 1, 25kg boneless beef neck;
• 1 kg beef tenderloin;
• 0.8kg beef short ribs;
• 340 grams of oxtail;
• 10 sprigs of fresh thyme;
• 1 whole yellow onion, halved;
• 4 cloves;
• 1 small head of garlic, peeled and sliced crosswise;
• 1 celery stalk;
• 15 black peppercorns;
• 1 bay leaf;
• sea s alt;
• 5 small golden potatoes (680 grams total), pierced all over with a fork;
• 2 medium leeks (450 grams), washed very well;
• 5 medium carrots (280 grams), peeled;
• 1/4 head green or savoycabbage;
• 1 medium (115 grams) turnip, peeled and quartered;
• 1 parsnip (140 grams), peeled and quartered lengthwise;
• 450 grams beef bones for broth (about 3), optional.
• mustard, grated horseradish and gherkins for dressing.

This is a good answer to the question of what to cook with meat for dinner. From beef you will get a hearty and interesting dish called Pot-au-feu.

In a large saucepan, combine beef neck, tenderloin, short ribs, oxtail, thyme, onion, garlic, celery, pepper and bay leaf. Pour in enough cold water to cover all ingredients and add a pinch of s alt.

Bring to a boil, then lower heat to maintain a very low simmer. Cook, skimming occasionally, until each piece of beef is tender. This will take at least 2 hours and up to 4 hours, depending on the quality of the meat.

If any piece of beef reaches tenderness before others, simply transfer it to a large ovenproof bowl, pour some broth on top and cover with cling film. Top up the pot with water, if necessary, to cover all the ingredients.

When all the beef is cooked, strain the broth, remove the thyme, onion, celery, garlic and pepper, and bay leaf. Return all the beef pieces and broth to the pot.

Add potatoes, leeks, carrots, cabbage, turnips, parsnips and stock bones (if using), making sure they are allimmersed in beef broth. Simmer until all vegetables are very tender, about 30 minutes.

Remove the fat from the broth. Divide meat and vegetables into deep bowls, drizzling lightly with broth to maintain juiciness. Season the remaining broth with s alt. Serve the broth separately in bowls, and the meat and vegetables as a main course, along with mustard, grated horseradish and gherkins.

Roasting

How to cook meat tasty and fast in another way? Beef can be fried quickly with a little oil if cut into thin slices. The great thing about sautéing is that all the ingredients in the dish, including vegetables like onions and bell peppers, cook together in one pan.

Beef tenderloin is an excellent choice for frying. The fillet is not tender enough to fry until tender. However, cutting into thin slices breaks the connective tissue, so it can also be made not rigid if desired. Just make sure you cut against the grain.

Chinese Beef with Rice

This dish only takes about 30 minutes to prepare. For it you will need:

• one and a half cups of instant uncooked brown rice;
• 1 tbsp l. cornstarch;
• half a glass of cold water;
• 1/4 cup soy sauce;
• 1 tbsp l. brown sugar;
• 3/4 tsp ground ginger;
• 1/2 tsp chili powder;
• 1/4 tsp garlic powder;
• 1/4 tsp pepper;
• 2 tbsp. l. sunflower or rapeseed oil;
• 500 grams beeftenderloin, cut into 1 cm thick slices;
• 500 grams mixed vegetables, defrosted.

Cook the rice according to package directions. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth.

In a large non-stick skillet coated with cooking spray, heat 1 tablespoon oil over low heat. Add beef and fry until it turns pink. Put on a plate. Fry the vegetables in the remaining oil until crispy.

Stir the corn starch mixture and add to the pan. Bring to a boil, cook and stir for 1-2 minutes or until the sauce thickens. Return beef to skillet; heat well. Serve with rice.

Oven baking

This is a great way to cook even thick cuts of meat. In addition, you can use a combined cooking technique. How to cook meat in the oven? Beef can be fried in a pan, and then placed in the oven to bake until cooked through. You can also use the opposite technique by baking a piece of beef in foil and then frying it until golden brown.

How to cook meat (beef) in the oven to get something interesting? You will need to mix it with other ingredients, then the taste will be original. These can be various casseroles and variations with sauces.

French style meat

How to cook meat in French?Beef is a drier and tougher meat than other varieties, so it will need to be well prepared for baking and pre-beaten. You will need the following:

• 500 grams beef tenderloin;
• 400 grams of potatoes;
• 2 medium bulbs;
• 300-400 grams of any hard cheese you like;
• mayonnaise;
• 50-100 grams of butter;
• table s alt;
• black pepper;
• Italian herbs (optional);
• vegetable oil (grease a baking sheet).

This dish is easy to prepare, but the process takes some time. First you must chop the beef, potatoes and onions. Thick slices will take longer to cook and may remain firm. Therefore, you should cut everything as thin as possible. In addition, it is necessary to beat the meat to give it a tender texture.

Then add s alt, pepper, Italian herbs (to taste) in whatever proportion you like. Rub these seasonings on the meat very well, on both sides. Leave it for 10-15 minutes to absorb the spices.

Add a little s alt and pepper to the chopped potatoes, as well as one tablespoon of mayonnaise and mix well. Then cut the onion into thin half rings and grate the cheese.

Butter a baking sheet and lay out a layer of beef, then a layer of potatoes, brush with mayonnaise. Then put the chopped onion and grease again with mayonnaise. You can add 100 ml of water, but this is optional.

Puta few small pieces of butter on the surface of the dish. Then sprinkle everything with grated cheese. This dish will take about 1 hour to bake at 180°C. Everything is ready!