2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Entrecote - what is it? Translated from French, this name sounds like "between the ribs" (entre - between and côte - rib). In the classic version, this is a piece of beef meat, which is cut between the ridge and ribs. In Russia, the name of the dish sounds like "meat on the bone." Entrecote is prepared from beef, venison, pork, lamb, in some restaurants they even learned how to cook fish entrecote. But it is the pork entrecote that turns out to be the most tender and juicy.
Meat selection
This dish uses a piece of meat about the size of a palm and a thickness of one and a half centimeters.
The average weight of raw meat used to prepare this dish is 300 grams. When cooked, its weight will decrease by about a quarter. Unlike beef, pork is quite fatty, and you don't have to resort to various tricks to keep the product juicy. Of the seasonings, usually only s alt and pepper are used - it turns out a spicy and juicy entrecote. What it is is now much clearer. By the way, meat is fried with a minimum addition of fat, whichwill maximize its taste. If, when pressed on a piece of meat, it springs, then the entrecote may turn out to be slightly “rubber”, if a dent remains, the dish will be juicy and soft.
Frying methods
A thick frying pan or grill will help to achieve a certain degree of doneness when you cook entrecote. What is it - the degree of roasting? There are several types. The fastest method of frying - for one and a half minutes on each side - is called medium rare. When cut, such meat has a red-pink tint. In other words, this is a method called "with blood." Medium - when the entrecote, the photo of which is presented in the article, is fried on each side for no longer than 3-3.5 minutes. The meat cooked in this way is very juicy and retains a pale pink color inside. If you increase the frying time to 5 minutes (medium well), the meat will be tougher than the first option, but will not lose its juiciness. For entrecote it is not recommended to use well done (full frying).
Stuffed entrecote. What is it?
Entrecote, cooked with stuffing, was called "Austrian entrecote". It differs from the usual dish for us in that a filling is placed between two plates of meat, consisting of boiled potatoes and eggs mixed with sour cream with the addition of seasonings and herbs. The filling is placed on one broken piece of meat, closed on top by another. They are fastened with toothpicks and laid outon hot oil in a duck or cauldron, in which onions were previously fried. Entrecote is poured with red wine and stewed for half an hour (until the meat is ready). The broth that remains in the pot should not be discarded as it can be used to make the sauce. To do this, add flour and sour cream to it (so that lumps do not form) and bring to a boil. Entrecote is served on a platter with a sauce or side dish, for which boiled vegetables are great.
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