What are the best tips for beef cooking?

Beef beef denotes beef cut, which was soaked in water, salt and aroma, such as pepper, berries or heifers, in a process known as Brining. Although the chest, the cut of beef from the breast area of ​​a cow, it tends to be most commonly used for beef, other cuts that can also be used because the bowl is made of beef cuts that have a large number of connective tissues, risk being heavy and chewing. There are a number of methods for cooking beef, but they tend to require a long cooking time at low temperature to give the connective tissues of meat enough time to soften and disintegrate.

For complete preparation of beef from Corned from zero, the chest or other selected beef cut must first be backed. For the best results, the chefs tend to recommend the start of the Brining process at least a week before they actually cook beef MASO. If the meat is not long enough, it may not be sufficiently flavored and may not have a strong taste associated with beef beef. The selected cut of beef is covered with a combination of water, salt and desired aromatic substances, covered and chilled for seven to 10 days. If there is not enough time for beef, beef beef can be a better choice in the store, as it usually comes presented in its juices and will generally have more taste than domestic beef, which did not have enough time to soak.

One of the most common ways of cooking beef is on the hob. This method tends to be not only one of the simplest ways to prepare beef, but also one of the most successful. The meat is placed in a pot on the hob and covered with sufficient water to immerse the meat. For the best results, it is recommended by Generally that the meat be cooked on low heat for at least three hours or until the binder tissue in the meat crumble and je sufficiently fine to make it easy to split.

Another way to cook beef that comes out with a gentle texture and yet tends to require little effort is to use a slow cooker. Beef must be simply placed in a slower stove and covered with water. Slow cookers use very low temperature, so they may not be supervised and can provide long and low cooking that softens hard meat. Beef beef usually takes approximately 10 hours to slow down the "low" setting.

In the furnace, beef cooking can also be made, but this method can be prone to the production of a dry and hard finished product. Because the oven tends to use a higher temperature than cooking for cooking or slow cooking, it can cause beef drying and prevent its connective tissue from breaking up. You want to keep the meat damp, float it in a pan with about 1 inch (2.54 cm) water at the bottom and cover the pan can help capture moisture and softenconnective tissue. The cooking time may vary depending on the oven and the thickness of the meat, but it is generally recommended for about one hour per pound (454 g).