"You can eat your beef with your lips"

Friends, I continue the section "Interesting recipes."

How to cook the liver so that it turns out to be soft and tender I shared earlier here. Today I want to share my way of cooking beef. It turns out so tender that even a toothless person can eat. And I decided to write because during the January festivities among the guests they disappointed me in the treats. I realized that not everyone knows how to cook beef. Sometimes you don't even chew. And it's not about what kind of beef it was. It becomes clear when I ask how they cooked?

If you choose only young beef, veal with a minimum number of veins or very thin veins for frying. And lay out only on a hot frying pan for quick frying for 1.5-2 minutes on each side. Then you can remove from heat and put in the oven and bring there. But I am more often lazy and therefore I turn down the gas on the stove and, closing the lid, let it stand for the same amount.

Beef will become softer if you let it lie in foil or just in a closed container, preheated to a warm state, so that the meat does not cool down longer.

Sometimes I spend fasting days on food without salt, and within a day the swelling subsides, and lightness appears in my legs. For me, beef is the only meat I can eat unsaltedwithout feeling the difference in taste.

Most of all I love stewed beef, not fried. Therefore, my signature recipe is beef in juice. By the word juice I mean a gravy with a mild and aromatic taste. It is this recipe of mine that is praised by all my family and friends who have tried it and say that you can even eat my beef with your lips.

So, we take meat from one piece for my recipe, preferably. If the meat has a lot of veins, then we will cook for about 1.5 hours, if the meat is older, then it will probably be possible to stew it for up to 2.5 hours. But it turns out this kind of tender beef, which breaks down incredibly easily into fibers. The veins will not be particularly noticeable in the finished dish.

To begin with, I cut the meat (1 kg) into thinner pieces across the fibers. I pour 50-100 ml of water into the pan at the bottom. I put everything in the pan in layers, first the pieces of meat. The next layer is finely chopped onions (400g). Finely chopped because the onion eventually turns into a homogeneous mass of juice. If cut coarsely, it may not completely dissolve. The third layer is butter 82%. If I add 100 ml of water, then the same amount of oil. If water is 50 ml, then oil is 150 gr. It depends on the side dish I serve. But in general, everyone can decide for themselves in what ratio to put.

We leave all this to simmer over low heat, that's how about it in my photo. The aroma of butter with beef juice makes the saliva flow.

After an hour of stewing, add allspice and black peppercorns, 1 tsp. l. sugar, squeeze or chop 4 medium cloves of garlic (preferably grated for juice uniformity), 1 tsp. l. table vinegar (9%) and salt to taste (I put no more than half a teaspoon). Leave to simmer until tender with the lid closed. In the end, you can add bay leaves, but it's delicious without it.

And I like to serve ready-made beef in such a fragrant juice without a side dish, just for lavash with vegetables. Bell peppers are irreplaceable when I eat without salt. In general, any of your favorite vegetables will be appropriate here. Don't forget just the greens. How do you cook beef?

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