Health & Life

7 easy ways to cook delicious beef dishes

Beef is much more than just a high-protein food – it is also a rich source of essential vitamins and minerals, which help keep our immune system healthy and promote red blood cell regeneration. It contains generous amounts of iron, zinc, and vitamins B2, B6, and B12.

Administrator

21 September, 2023

386

Iron is a vital nutrient found in beef that plays a crucial role in replenishing blood cells and facilitating oxygen supply to cells within the body.

In addition to the benefits of beef, it is also necessary to note that if you use too much beef continuously, there is a risk of developing Alzheimer’s disease, gout… In addition, the fatty parts, tendon, and parts of the beef belly contain harmful fats for health. Some other parts like rear thigh, beef leg meat are often tough and chewy.

Beef pho, stir-fried pho, Hue beef noodle soup, beef steak, shaking beef, beef wrapped in betel leaf… are always favored by many people. Each dish has different processing methods and uses different parts of meat. To cook dishes from beef to be delicious and easily absorbed by the body, pay attention to the following points:

To reduce the intake of fat, it is recommended to trim excess fat from beef before cooking. For dishes that require broth, it is advisable to cool the broth and refrigerate it. Once the fat solidifies, it can be easily removed.

For dishes that require long and soft-cooked beef such as beef pho, Hue beef noodle soup, choose meat types that contain tendons and fat like beef ball, tendon, beef flank. Each type of meat has a different softening time. The flank near the ribs takes about 2 hours to soften, the tendon and beef ball take about 2 hours and 30 minutes, and the tendon is the softest and takes about 3 to 3 and a half hours to soften. The tenderness of the meat also depends on the age of slaughter, the breed of cattle, and the size of the meat. Small cuts of meat, at the edges, will soften faster than large chunks of meat or the meat in the center.

During the cooking process, it is important to submerge the meat in water and season it properly so that the spices can fully penetrate the meat as it cooks. When preparing pho or beef noodle soup, it is recommended to keep the large piece of meat whole rather than cutting it into small pieces, as this could result in a loss of flavor. Once the meat is cooked, it should be removed from the water and soaked in cool water to prevent it from turning black. To ensure thin and tender slices of meat that maintain their shape, it is advised to cool the meat either in the refrigerator or by wrapping it in cheesecloth and storing it in a cool place. This will allow the meat to firm up, making it easier to slice.

For cuts of meat like loin, thigh that are usually used for stir-frying, grilling, shaking beef, it is important not to stir-fry them for too long or cook them thoroughly as it will make the meat tough and chewy. Some dishes are prone to dryness when cooked. Therefore, when marinating the meats for the above dishes, add a little vegetable oil to help the meat become tender, limit dryness and toughness. For the mentioned dishes, do not marinate for too long and avoid using salt during marinating to avoid losing the delicious flavor of beef and making the meat tough.

For dishes like shaking beef, beef steak, or stir-fried beef, it needs to be cooked over high heat. Put the meat in the pan when the pan is already hot to cook the meat quickly and keep it juicy. As a result, the meat will be fragrant and delicious while still being tender inside without drying out. For shaking beef or beef steak, you can add a little red wine in the final stage in the pan to enhance the flavor of the dish.

Discover an exciting opportunity to showcase your culinary and photography prowess! Simply click on Gia Dinh Khen Ngon to learn more about the contest rules and the incredible prizes that await!