How to cook beef so it isn't tough
What are the common mistakes in cooking beef (illustrative photo: Freepik)
Many people avoid beef because it often turns out unappetizing. However, the problem isn't with the meat itself but with improper preparation.
Polish edition Onet reports on the mistakes in preparing beef.
Biggest mistake in cooking beef
Beef, known for its nobility and rich flavor, is a true delicacy on the tables of meat lovers. In addition, beef is appreciated for its intense red color and richness in nutrients, being a source of protein, vitamins, and minerals like phosphorus, iron, and zinc.
Typically, to make beef dishes juicy, the meat is marinated beforehand. However, while marinating is key, the preparation of beef doesn't end there.
To ensure that the beef is juicy and tender, yet has the perfect texture, attention should be paid to the appearance of the meat.
The key to successful beef preparation is choosing meat that is light red with light cream-colored fat and ensuring the right cooking technique. On the other hand, dark red meat with yellow-brown fat should be avoided - this is a sign that the meat comes from older animals, making it tougher even with proper cooking.
How to cook beef properly
Experienced chefs have their methods for preparing perfect beef. Despite what may seem like the complicated process of tenderizing tough meat, it's a simple procedure.
To ensure that the beef is never dry and tough, three steps are enough. The first step is marinating with vinegar, lemon juice, or alcohol, which is the key to achieving perfect meat.
The second step is proper slicing. Remember, beef should always be cut across the grain. Using a sharp knife is equally important here.
The third step is slow frying at a moderate temperature. Only this method can bring out the best qualities of the beef. When frying at high temperatures, the cooking time should be shorter to ensure the beef retains its tenderness.
