Thin edge of beef: what is it and what to cook from it? Thick edge of beef: what is it and how to cook it correctly? Beef edge dishes

Ingredients

• 250 g onions;
• 2 cloves of garlic;
• 1 green pepper;
• a little olive oil;
• 500 g beef shin;
• 1 tablespoon paprika;
• 1 ½ liters beef broth;
• 2 tomatoes;
• ½ tablespoon of cumin seeds;
• a little red wine vinegar;
• a few sprigs of fresh marjoram;
• sea ​​salt - to taste;
• 200 g potatoes.

Preparation

Cut the onion into half rings, chop the garlic, remove the seeds from the pepper and cut it into cubes. Pour olive oil into a saucepan and cook vegetables over medium heat until they soften.

Good beef should be red or light red in color and without dry edges.

Cut the beef into small cubes and cook with the vegetables until the meat is browned. Add paprika, stir and fry for another 2 minutes. Then pour in 200 ml of broth, bring to a boil and cook until the volume of liquid is reduced by half.

Add finely chopped tomatoes, cumin seeds, vinegar, tomato paste and chopped marjoram. If you can't find fresh herbs, replace them with a tablespoon of dried marjoram. Season with salt and pepper.

Pour in half the remaining broth and cook over low heat for 1.5–2 hours. After this, place the diced potatoes in a saucepan, add broth and cook until tender. If the soup seems thick to you, add a little hot water during cooking.

Ingredients

• 450 g spaghetti;
• 2 eggs;
• 50 g grated parmesan;
• 1 onion;
• 3 cloves of garlic;
• 450 g minced beef;
• 800 g mashed tomatoes;
• salt - to taste;
• ground black pepper - to taste;
• 250 g ricotta;
• 350 g grated mozzarella;
• a few sprigs of parsley.

Preparation

Boil in salted water until al dente according to package instructions. Drain the water, add 1 egg and Parmesan cheese to the spaghetti and mix thoroughly.

Heat olive oil over medium heat. Add chopped onion to the oil and cook for about 5 minutes until softened. Add finely chopped garlic and stir the vegetables. Add the minced meat and fry it for about 6 minutes.

Then add tomato paste to the filling, stir, and after a minute add the grated tomatoes, oregano, salt and pepper. Cook over low heat for another 10 minutes. In a separate bowl, whisk together the ricotta and remaining egg.

Place some meat filling on the bottom of the baking dish. Top with half the spaghetti, half the filling, half the ricotta and half the mozzarella. Repeat the layers again and place the lasagna in an oven preheated to 180°C for 25 minutes. Before serving, sprinkle the dish with chopped parsley.

Ingredients

• 1 ¹⁄₂ kg beef;
• 2 medium onions;
• 2 carrots;
• 2 stalks of celery;
• 1 head of garlic;
• 1 bunch of herbs, such as a mixture of thyme, rosemary, bay leaf and sage;
• sea ​​salt - to taste;

Preparation

Remove the beef from the refrigerator half an hour before cooking to allow the meat to come to room temperature.

If the meat is old and tough, coat it with mustard, leave for an hour and rinse before cooking.

Wash the onions, carrots and celery well and chop them coarsely. Divide the garlic into cloves. It is not necessary to peel the vegetables. Place the vegetables and herbs in the bottom of the baking sheet and drizzle with olive oil.

Tie the meat with a rope, brush with olive oil and rub with salt and pepper. Place the beef on top of the vegetables and place the baking sheet in an oven preheated to 240°C. Then immediately reduce the temperature to 200°C. Roast the beef for an hour or a little longer depending on your preference.

If the vegetables start to burn, add a little hot water to the pan. To make the meat juicier, pour the fat from the bottom of the pan over it.

Ingredients

• 800 g beef fillet;
• 2 tablespoons flour;
• a little olive oil;
• 2 cloves of garlic;
• 5 small onions;
• 2 stalks of celery;
• 4 carrots;
• ½ bunch of thyme;
• 4 small ripe tomatoes;
• 150 ml red wine;
• 500 ml beef broth;
• a little Worcestershire sauce;
• 2 fresh bay leaves;
• sea ​​salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the fillet into small cubes and coat completely in flour.

Heat olive oil in a deep saucepan over medium heat. Fry the beef for 5 minutes, turning the pieces occasionally, until they are browned. Then remove the meat from the saucepan.

Chop the garlic, halve the onions and coarsely chop the celery. Peel the carrots and cut them into thick slices.

Pour a little more oil into the saucepan and place the vegetables there. Add thyme leaves and cook for 10-15 minutes until the vegetables soften.

Add beef, strained tomatoes and red wine to the vegetables and stir. Once the liquid has evaporated, add the broth, Worcestershire sauce and bay leaves. Season with salt and pepper and place the stew in an oven preheated to 160°C for 3-4 hours. Ready meat should be soft.

Ingredients

• 2 tablespoons olive oil;
• 1 onion;
• 2 cloves of garlic;
• 1 teaspoon chili powder;
• 1 teaspoon cumin;
• 450 g minced beef;
• 3 tomatoes;
• 2 tablespoons of tomato paste;
• salt - to taste;
• ground black pepper - to taste;
• 6 tortillas;
• 250 g grated hard cheese;
• a few tablespoons of sour cream;
• 1 avocado;
• a few sprigs of parsley.

Preparation

Heat a tablespoon of olive oil over medium heat. Fry finely chopped onion on it, then add chopped garlic, chili and cumin. Mix well and place the minced meat in the pan.

After the minced meat is fried, add 2 finely chopped tomatoes and tomato paste. Season with salt and pepper. Cook for another 1-2 minutes, stirring occasionally, and remove from heat.

Grease a baking dish with oil and place one tortilla on the bottom. Place a fifth of the vegetable filling and a little grated on it. Repeat layers and top last tortilla with cheese.

Bake in an oven preheated to 200°C for 20 minutes until the cheese has melted. Sprinkle the slightly cooled quesadilla with the remaining tomato pieces, brush with sour cream, place avocado slices on it and garnish with parsley leaves.

Ingredients for four burgers

• 1 teaspoon chili powder;
• ½ red onion;
• 1 sprig of fresh tarragon;
• 1 large egg;
• a handful of breadcrumbs;
• a few teaspoons of Dijon mustard;
• 2 tablespoons grated Parmesan;
• a pinch of ground nutmeg;
• 400 g minced beef;
• salt - to taste;
• ground black pepper - to taste;
• a little vegetable oil;
• a few lettuce leaves;
• 4 pickled cucumbers.

Preparation

Mix chili powder, chopped onion, finely chopped tarragon leaves, egg, breadcrumbs, 1 teaspoon mustard, Parmesan, nutmeg and minced meat. Add salt and pepper and mix thoroughly. Form four patties from the minced meat and place in the refrigerator for half an hour.

Grease a frying pan with vegetable oil and fry each cutlet for 10 minutes, turning occasionally. If you want them to cook more, simply increase the cooking time to your liking.

Cut the burger buns in half and lightly toast the insides on the grill or in a frying pan. Brush four halves of buns with mustard, place lettuce leaves on them, prepared cutlets greased with mustard, two slices of pickled cucumber each and cover with other buns.

Ingredients

For tomato paste:

• a few tablespoons of olive oil;
• ½ onion;
• 1 clove of garlic;
• salt - to taste;
• ¼ teaspoon dried oregano;
• 2 tablespoons of tomato paste;
• 300 g mashed tomatoes.

For the meatballs:

• 900 g minced beef;
• 2 teaspoons salt;
• ¼ teaspoon chili powder;
• 50 g breadcrumbs;
• ½ bunch of parsley;
• 1 teaspoon dried oregano;
• 240 g ricotta;
• 2 eggs;
• a little vegetable oil.

Preparation

Chop the onion and garlic and fry in olive oil, season with salt and oregano. Add tomato paste and cook for 5 minutes. Then add the mashed tomatoes and bring to a boil, stirring occasionally. Reduce heat and cook the sauce for an hour, stirring every 5 minutes to prevent it from burning.

Meanwhile, mix all the ingredients except the oil. Form small balls from the resulting mixture and place them on a greased baking dish. Place in an oven preheated to 230°C for 20 minutes. Pour the tomato sauce over the meatballs and bake for another 15 minutes.

Ingredients

• 450 g beef fillet;
• 3 tablespoons soy sauce;
• 2 tablespoons apple cider vinegar;
• 3 cloves of garlic;
• 1 tablespoon grated fresh ginger;
• 1 teaspoon ground cumin;
• 350 g frozen French fries;
• 3 tablespoons vegetable oil;
• 1 large yellow pepper;
• 1 small red onion;
• 2 tomatoes;
• a few sprigs of parsley.

Preparation

Cut the meat into small flat rectangles.

Do not cut the meat too thin, otherwise it will be dry.

Place the beef in a plastic bag, add soy sauce, vinegar, chopped garlic, ginger and cumin. Tie the bag tightly, shake and leave for 20 minutes. While the meat is marinating, cook according to package directions.

Heat vegetable oil in a frying pan and add marinated beef. Cook for 3 minutes, turning the meat occasionally, until browned. Place beef on a plate.

In the same pan, fry the thinly sliced ​​peppers and onion half rings for 5 minutes, stirring occasionally. The vegetables should be almost completely softened.

Add tomatoes and beef cut into thin strips. Cook for another 2 minutes. Then remove from heat, mix with French fries and sprinkle with chopped parsley.

Ingredients

• 250 g beef fillet;
• 1 small jalapeno;
• a little olive oil;
• 2–3 cloves of garlic;
• ½ teaspoon ground ginger;
• 1 large red bell pepper;
• 1 small cucumber;
• 6 cups torn lettuce leaves;
• ½ lime;
• 1 tablespoon brown sugar;
• 1 tablespoon soy sauce;
• 1 teaspoon dried basil;
• a few sprigs of mint.

Preparation

Cut the beef and jalapeño into small strips. Heat olive oil in a frying pan and lightly fry the pepper, minced garlic and ginger for 30 seconds. Then add the meat and cook until the beef is cooked to your desired doneness.

Cut bell pepper and cucumber into thin strips. Add fried ingredients to vegetables. Place the salad on a serving platter and top with the vegetables and beef.

In a separate bowl, combine lime juice, sugar, soy sauce, basil and chopped mint. Pour this mixture into a frying pan, bring to a boil and season with it.

Ingredients

• 1 tablespoon olive oil;
• 1 onion;
• 2 carrots;
• 1 stalk of celery;
• salt - to taste;
• ground black pepper - to taste;
• 1 clove of garlic;
• 1 tablespoon of tomato paste;
• 2 tablespoons Worcestershire sauce (can be replaced with soy sauce);
• 900 g minced beef;
• 50 g breadcrumbs;
• 2 eggs;
• 6 thin slices of bacon;
• 80 g ketchup;
• 2 teaspoons brown sugar;
• 1 tablespoon apple cider vinegar.

Preparation

Finely chop the onion, carrots and celery. Heat the olive oil, add the vegetables to the pan and cook until they soften. Season with salt and pepper. Add minced garlic, tomato paste and Worcestershire sauce and fry for a few more minutes. Cool and place in a separate bowl.

Add minced meat, bread crumbs, eggs, salt and pepper to the vegetables and mix thoroughly. Form the mixture into 6, place on a greased baking sheet and wrap with bacon slices. Top with a mixture of ketchup, sugar and vinegar. Bake in an oven preheated to 190°C for 35 minutes.

The thick cut of beef has excellent taste, and therefore can be used to prepare many delicious meat dishes, such as steaks and roast beef. Before considering some recipes, it is very important to learn in more detail what a thick layer of beef is, how to determine it when purchasing, and also read the advice of experts.

Peculiarities

A good housewife simply must know how to properly cook this or that meat, because this is the key to a successful lunch or dinner. The thick layer of beef is a so-called cut, containing several ribs (usually up to five). Meat from the so-called thick layer, despite the name, is not very thick, but rather thin and fibrous, with small layers of fat. It is from the thick edge that professionals cook the most delicious steaks, since the meat, which has layers, is perfectly baked and fried, and the juice is retained inside it, which makes the meat juicy.

If you look for a thick or so-called table edge on a carcass, then you should pay attention to its upper part, which is adjacent to the spine, namely next to the ribs.

During life, animals use this part (that is, the upper muscles) the least, and therefore it is considered very tender. Meat from this part is considered very satisfying, since in many properties and taste it is significantly superior to all other parts. It is in the thick part of beef that marbling is most often found, which is so valued among various gourmets. Marbled meat is very expensive because it is of high quality and has a very rich taste.

Most often, a thick layer of beef is used for stewing or frying; thanks to the special fat layers, almost all dishes turn out juicy, soft and pleasant to the taste. It is from this part of the beef that professional chefs prepare famous steaks, including:

• ribeye(considered one of the most famous and sought after steaks in the whole world);
• roast beef, which is a large baked piece of meat that is later cut into pieces (it should not be confused with steak).

A thick layer of beef can be an excellent solution for frying over an open fire, on the grill and for soaking delicious kebabs. For this, you can use the sirloin, but the cut ribs can be easily used to prepare various broths and soups. Beef bone broths are especially tasty and healthy for the body. Also, meat from this part of the carcass can be twisted into minced meat, which can later be used not only for making cutlets, but also for creating meat rolls.

There is a huge variety of recipes and serving options for thick-cut beef. Next, we will consider the most interesting recipes that may be of interest to housewives. For cooking roast beef at home. The ingredients you will need:

• thick edge of beef about 1 kg (boneless);
• vegetable oil;
• one onion;
• one carrot;
• one celery (if desired);
• salt, pepper, herbs and spices to taste.

We follow the step-by-step instructions.

1. If the meat has bones, they must be cut out. The meat also needs to be cleaned a little, removing the top fat and veins. The product should be washed before cooking.
2. Next, the piece must be rolled up and tied using a special thread. Dressing is done to preserve the juiciness of the meat and all its taste during frying.
3. At the next stage, the bandaged meat must be sprinkled with salt, pepper and spices on all sides. It also needs to be lightly fried in a frying pan to obtain a golden brown crust.
4. After frying, the meat should be wrapped in a special sleeve or foil and left for a while while the vegetables, namely onions, celery and carrots, are chopped. It is also important to lightly fry the vegetables.
5. Next, the meat must be placed on a pre-prepared baking sheet. In this case, you need to unfold it and place fried vegetables on top. Then we put everything in the oven, preheated to two hundred degrees. The approximate baking time is no more than an hour. In rare cases, a little longer.
6. After the meat is cooked, you should not immediately remove it from the sleeve or foil. It should be given 15-20 minutes for it to “infuse”. As a rule, roast beef is served not only hot, but also cold. It is always very tasty. It should be cut into small slices up to five cm.

We will also consider a simple recipe for cooking steak. It will require:

• 1-2 ready-made thick edge beef steaks;
• seasonings, as well as herbs;
• salt and pepper to taste;
• olive oil for frying (you can use any other, but this is preferable).

We prepare according to the following scheme.

1. To begin with, the steaks should be thoroughly dried after pre-rinsing, salt and pepper them, and coat them with olive oil.
2. If marbled beef was chosen for steaks, then it needs to be fried at a higher temperature.
3. The steaks must be placed in a preheated frying pan. Fry them for 3-4 minutes to obtain a tasty crust. And then another 7 minutes until fully cooked. If you want to cook a lightly rare rare steak, three minutes is enough.

When cooking steaks, you can constantly turn them to ensure even cooking. It is best to serve the finished steak on a warm plate. You can use rosemary sprigs as a decoration for meat, and as a sauce for steaks you can prepare Japanese teriyaki sauce, which goes well with beef, especially marbled beef.

When choosing beef, you should pay attention to the uniform color of the meat, small thin layers of fat, fibrousness and the absence of an unpleasant odor. If all these points are taken into account, then the chance of purchasing fresh and high-quality meat is quite high. It is recommended to cook steaks only from fresh and chilled meat. Frozen they will be less juicy. To summarize, it should be noted that it will not be difficult to cook beef meat at home.

The main thing is to purchase quality beef from a trusted place.

To learn how to cook steak, watch the video below.

Beef steak on the bone

Beef steak recipe.

Steak. There is so much pleasure in this word for our stomach. But this is just a piece of meat. True, not simple, but from certain elite varieties of meat, prepared taking into account some subtleties. A kind of “culinary comme il faut”.
The most difficult thing in this simple matter is choosing meat. Beef, and only beef. Otherwise it won't be a real steak anymore. For a high-quality culinary masterpiece, it is better to use meat from grain-fed bulls no older than two and a half years. Due to the fact that grain is included in natural grass-fed food, thin layers of fat are formed in the meat, creating marbling. Marbled meat is a very expensive product. It is brought to our country mainly from Australia and the USA. Fresh meat cannot be used to cook steaks. After slaughtering, bull meat must mature for at least 21 days.

Beef steak recipe with photo

Depending on which part of the carcass the meat is cut from, there are different types of steaks. The main ones are thick edge (ribeye), thin edge and sirloin steaks. The most marbled meat comes from the thickest edge. It is usually used to judge the marbling of the entire carcass. The most tender and expensive is the tenderloin. The less muscle is involved in the movement, the more tender the meat. The marbling of steaks also has a gradation: Prime, Choice and Select. Prime is the most beautiful and marbled meat, Choice is the most sought after. There are also many alternative steaks made from cheaper meats.
What are the main subtleties in cooking steak? There are several basic rules, without which it will be impossible to obtain both taste and aesthetic pleasure in the end. First, after removing the meat from the vacuum packaging, it must be wrapped in a waffle towel and allowed to “rest” in the refrigerator for at least 1 hour. Secondly, you need to cut the steaks across the grain and at least one inch. After slicing, the meat should rest again for half an hour. Thirdly, you need to add salt immediately before putting it in the pan. And lastly, after the meat is cooked in the oven, it again needs to rest for a few minutes before serving. The moisture should be distributed throughout the fibers.

Steak doneness level.

Depending on the level of roasting required, the time it takes to cook the steak in the oven is determined (unless, of course, you cook it on the grill). BLUE RARE only takes a couple of minutes, because it is practically raw meat with a purely symbolic crust. For RARE a little more, but this is also not for everybody. Half-raw meat is MEDIUM RARE, where there is still quite a lot of red juice. MEDIUM - medium rare, MEDIUM WELL - almost completely cooked and, finally, WELL DONE - fully cooked meat. The degree of readiness (doneness) of the steak is determined using a special thermometer.
Simple preparation and great pleasure derived from eating steak make this dish very attractive, both in restaurants and at home. And it’s impossible, sitting down at the table, not to exclaim: “HURRAY, Steak!”

Ingredients:

• beef - 750 grams;
• olive oil - 50 ml;
• rosemary - 2 small sprigs;
• garlic - 3 cloves;
• salt, red and black pepper to taste.

How to cook steak:

Step 1

Place the meat one rib thick (~4 cm) in a deep bowl. Drizzle lightly with olive oil and rub on all sides with salt and black pepper. Set aside for 5 minutes while the pan heats up.

Step 2

Add a little olive oil to a very hot frying pan and place the meat on it. Add crushed garlic and rosemary. Quickly sear the steak over high heat on all sides so that the meat is sealed on the outside and all the juice remains inside.

Step 3

After we have fried the meat, transfer it to a baking dish, pour in the remaining oil from the pan, sprinkle with red pepper flakes and place it in an oven preheated to 260 degrees.

Step 4

Bake the steak for 10 minutes. Then reduce the temperature to 150 degrees and bake for another 10-15 minutes until the required degree of frying.

Step 5

Then remove the pan from the oven, cover it with foil and let the meat rest for 10 minutes.

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To prepare a rich and flavorful meat main course, you need to choose the right meat for it. Since ancient times, beef has been considered a delicacy. And the food prepared from the thin edge of beef is truly worthy of the highest ratings from all gourmets.

Peculiarities

In order to properly cook thin edge of beef, you need to understand what kind of product it is and what its structure is. The best beef tenderloin comes from this meat. By definition, this is the longest muscle of a bull or cow. It is located throughout the entire spine. That is why, after cutting, ribs may appear in this piece.

This product is considered a dietary delicacy, as it contains virtually no fat. If preparing a dish requires a thin strip of fat to be present, it is left when cutting the carcass. Basically, this type of meat is classified as lean.

Cooking methods

The thin edge of beef is equally good for preparing dietary dishes and for dishes for a special reception. This product is perfect for barbecue or shish kebab in combination with grilled vegetables.

The main dish prepared from this product is steak. The tender and juicy texture of the meat is optimal for cooking over charcoal. Stewed dishes are very aromatic and unforgettable in taste. Cutlets or medallions on the bone are considered a truly royal dish. This dish is perfectly balanced in terms of calories and taste. There are many people who want to try this dish.

Recipes

To prepare the thin edge of beef on the bone, you will need two 450g steaks, thyme, rosemary, salt, pepper and olive oil. First of all, we need to marinate our pieces. Using a paper towel, dry our steaks. Take some plastic wrap and add seasonings, salt, pepper and herbs. Lubricate the pieces of meat with olive oil and wrap each piece individually in film.

To make the meat juicy, bring the water in the pan to 70 degrees and drop our packaged pieces of steak into it. Place the pan in the oven and cook the product until cooked. Then remove from the pan and unpack. Fry each piece in a frying pan for 30 seconds on each side.

After this, we pack the steaks in foil and let them rest. After some time, we take out and serve the dish.

Serve with good red wine. To prepare thin edge stewed in a frying pan, you need to take one kilogram of beef, two onions, flour, salt, and pepper.

Wash the piece of meat well and dry it with paper towels. In order for the meat to cook quickly, cut it into thin slices.

Place the chopped pieces in a heated frying pan and fry over maximum heat. When the meat begins to get a golden brown crust, fill it with water so that all the pieces are under water. We continue to boil over high heat.

Cut the onion into rings. When the water has boiled, add the onion, olive oil, and fry the meat and onion until cooked. Sprinkle the meat with a little flour and add water. We also drown all the pieces of meat.

Cook everything over high heat, stirring continuously, for 3-5 minutes. Before turning off the heat, add salt and pepper and cover with a lid. Let it brew for 5 minutes, then serve.

To prepare beef edge with garlic and parsley sauce you will need 700 grams of meat, garlic, fox parsley, white wine vinegar, salt, pepper, olive oil.

How do you choose the right cut of beef for a specific recipe? There are two aspects to this question. The first concerns lovers of exclusive products: beef varieties. The second aspect is important for any cook: this is the cutting of beef carcass and the correct use of its specific pieces.

Beef marinades

The science of marinades is not as complicated as it seems. Moreover, once you get carried away by arranging “bouquets” and how whimsically they are reflected in the taste of the finished meat, you begin to get real pleasure. The marinade must certainly have an acidic component, which will start the fermentation process and help make the meat softer in a few hours. In our kitchens there is always a lot of sour - obvious and unobvious. This citrus fruits (lemon, lime, orange) and simply sour fruits (kiwi, pineapple, plum) and berries (gooseberries, currants, sea buckthorn), ginger, mustard, pomegranate narsharab. It is good to grate the onion for the marinade - it is the juice that is important from it. But they advise avoiding vinegar - it “knocks” the meat spirit out of the meat.

They also marinate the meat in the Indian style - in kefir or yogurt, in a 1:1 ratio with sparkling mineral water. This base makes it soft and retains its juiciness. For the same purpose, olive oil is added to the wine marinade. There are some unexpected ingredients: dark beer (especially in combination with mustard), soy sauce and even vodka. But the most creative marinade has recently been made from Vietnamese nam pla fish sauce and blue cheese- paste made from them has a magical effect: it softens the meat and gives it a special aroma.