Composition / ingredients
Step-by-step cooking
Step 1:
How to cook beef? Wash the meat and clean it from the films and fat. For this recipe, I chose beef tenderloin. She goes straight clean and very lean.
Step 2:
Pour cold water into a saucepan and bring to a boil. As soon as the first bubbles appear, add salt to taste.
Step 3:
Put the beef in boiling water. With this method of cooking, beef will turn out tastier, since it will give less of its taste to the broth. If you want to make the broth delicious, then put the meat immediately in cold water.
Step 4:
As it boils, foam will form on the surface. It needs to be deleted. It is convenient for me to do this with an ordinary tablespoon.
Step 5:
Half an hour after the start of boiling, add peeled carrots and a medium-sized onion head to the pan.
Step 6:
As well as washed stems of lovage, parsley and cilantro. The stems can be tightly tied with a white tailor's thread if you plan to use broth. So the herbs will be easier to remove from the pan. Cook the meat over low heat under a closed lid for an hour and a half.
Step 7:
Twenty minutes before cooking, add the bay leaf and allspice peas. Check the meat with a knife for readiness. If the knife easily enters the thickest part, then it's done. Remove the onion, herbs and spices from the broth. I use carrots in the future, for example, for serving.
If possible, choose meat from a proven honest butcher. After all, the meat of a young animal will be tastier, and it needs to be cooked less.
Lovebirds can be safely exchanged for celery stalks. If you don't like coriander, add dill stalks.
I don't like meat broths, so I always cook beef that way. The meat comes out soft, it is easy to disassemble it into fibers. And due to the fact that beef is cooked together with vegetables, herbs and spices, meat also acquires their shades of taste.
There are a lot of applications for such beef. From simple serving as an independent dish, for example, with mustard. Before slicing into sandwiches or salads.
And boiled meat can be stored in the refrigerator for up to three days. It is better to store it directly in the broth. This way it will not wind up and will look appetizing.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Allspice - 263 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
