A fantastic ingredient that can be used to make delicious dishes. Enchant your guests with it! Beef is one of the most versatile ingredients you can prepare. The key to any meal, especially meat dishes, is to use only the finest ingredients to create a truly delicious dish. Its versatility is a huge advantage, as it can be combined in so many different ways. With fruits, vegetables and countless spices. But it makes a difference which part of the beef is used to make the dish you dream up and how you prepare it.
Why beef is important for your body
The cattle (cow, heifer, bull, steer, calf, ox, steer) is an ancestral cloven-footed ungulate. Before mechanisation, cattle had an important role as draught animals, but today they are raised almost exclusively for their meat and milk. Particularly outstanding, that we can get a lot of protein into our bodies when we eat it. You can get 20-25% of your daily requirement from just one piece of beef and it contains high levels of iron. It contains all the essential amino acids we need.
Cured meats are in fashion
For beef, one of the most important things is to keep it as lean as possible. This will depend on the age of the animal, but most importantly on the maturity of the meat, which will have a big influence on the cooking time. A long-established solution is beef maturation. The reason is very simple, this process makes the tough meat, which is already strong, softer. It is easier to handle, tastier and more convenient to eat. It's no coincidence that it's a popular ingredient, and one that's now being consciously sought after by restaurants. The point of curing is that the fat is not removed from the different parts of the beef. Depending on the dish it is to be used for, it can be hung for 3-4 weeks or even months. It is usually kept indoors at around 0-2 degrees Celsius. There are now specially designed meat ripening chambers and refrigerators. The time, temperature, humidity and the right air flow are the parameters that influence and determine the flavours of the final result.
It serves to extend the proteolytic enzyme action during maturation. The process is controllable, but it is influenced by tissue composition, animal feed, breed and pre- and post-slaughter influences. The meat will darken slightly and harden on the outside, but the inside will become looser and softer. A distinction is made between dry and wet curing. In the dry method, the half-carcases and cuts are cured without packaging and hanging. The only task is to wait, but we can be sure that the intense aromas and even the dazzling even the gourmets we will get.
The top
The upper part of the thigh of beef is usually divided into two parts, the rounded Retrieved from, also known as walnuts, and the long dish under the black bacon. Fresh beef is dark red in colour and has a distinctive but not unpleasant smell. It is dry to the touch and elastic. We like walnuts, also known as rounded rump, because they can be cut into nice big slices. They can be pre-baked, steamed, boiled, stuffed or rolled into wonderful dishes. But it's also a common way to cook it, either fresh or in one piece, which is both easier to cook and delicious. As with meat in general, preparation is very important. A truly heavenly dish can be put on the table if it is marinated before frying or cooking.
Roast beef and veal for four
There are many ways to make a marinade. The simplest is to mix honey and vinegar, add crushed garlic and chopped green onion. A little salt and pepper. The mixture is homogenised and left to stand. Cut the meat into thin slices, place in a dish and pour over the ready marinade. This operation should be carried out the day before cooking. Cover and leave to mature in the fridge for at least 3 hours but preferably 8 hours. Drain and leave to rest for about half an hour before baking. Grease and oil the baking pan to taste, place the meat in it and cover and start baking. The baking time may vary depending on the heat level, but it is better to heat it at a nice low heat.
If you bake it in slices, it is a good idea to pound it to loosen the fibres even more, which will also shorten the baking time.
Ingredients for 4 people: 1 kg of beef shawl, 4 tablespoons of honey, half a dl of wine vinegar, 2 cloves of garlic, 5-10 dkg of green onion, oil, salt, pepper.
