Beef can be harsh, so when you are preparing it, be sure to choose the right piece and know how to handle it. Some ideas of what can be cooked from the pulp of beef are discussed below.
Steak of pulp of beef ham - recipe
To prepare a steak, those parts of the carcass that are not involved in the movement of the animal are suitable, which is why the thigh pulp is considered an unusual solution. This is quite tough meat, which needs proper treatment, which we will talk about below.
Ingredients:
- soy sauce - 235 ml;
- rice vinegar - 65 ml;
- Dried ginger - 2 tsp.
- honey - 75 ml;
- garlic - 2 teeth;
- vegetable oil - 215 ml;
- beef pulp - 950 g.
Preparation
Since this slice is quite thick, before marinating you will need to divide the piece into sections up to three centimeters thick. Prepare the marinade mixture by combining all the ingredients from the list together. Put the beef pulp in the marinade and mix, leave the meat for at least two hours. Preheat the grill well and fry the marinated meat for 6-8 minutes on each side. Dish from the pulp of beef is ready, it remains only to cover the meat with foil and leave for 10 minutes.
Beef pulp soup
Ingredients:
- beef pulp - 430 g;
- leek - 95 g;
- onion - 110 g;
- champignons - 320 g;
- carrots - 85 g;
- a stalk of celery - 1 piece;
- garlic - 3 teeth;
- beef broth - 2.2 liters;
- water 1.6 liters;
- pearl barley - half a century;
- tomato paste - 15 g;
- thyme, marjoram - 1/2 tsp;
- paprika - 1 teaspoon.
Preparation
Fry the pieces of beef until blanch. Add vegetables and mushrooms to the meat, allow them to fry until the excess moisture evaporates. Put the washed pearl bar and spices, put the tomato paste, and then pour everything with a mixture of water and broth. After reducing the heat, cook the soup until the pearl barley is ready.
The second dish of beef pulp
Ingredients:
- beef pulp - 1.4 kg;
- red wine 750 ml;
- onion - 165 g;
- juniper - 10 berries;
- garlic - 3 teeth;
- carrots - 165 g;
- celery - 3 stems;
- thyme branches - 5 pcs .;
- a branch of rosemary;
- milk - 135 ml;
- tomato puree - 25 g;
- meat broth - 530 ml.
Preparation
One day before the preparation, pour the meat with wine and leave to marinate. After that, brown the cubes of beef and transfer them to a separate dish. Spasseruyte in the same dishes cut vegetables, add to them garlic and herbs. Spray the wine, let it evaporate and return the meat back to the fire. Pour all the broth with tomato paste and milk. Leave to stew for an hour and a half. Serve with boiled pasta.