Beef is often used in Polish cuisine. It contains large amounts of protein, welcome from group B and minerals, i.e. iron or zinc. Above all, however, it impresses with its taste. She should come out and juicy, therefore It is worth using the correct technique of machining, frying and stewing this meat.
Beef should be marinated before frying. It is worth using the marinade based on acid, e.g. with wine or vinegar. Thanks to these ingredients, the protein in the tissue will be spread, which will affect the delicacy of meat.
What can you prepare a beef marinade from? Here is a list of ingredients:
- 5 tablespoons of wine vinegar;
- 1 tablespoon of honey;
- 2 teaspoons of mustard;
- 1/4 cup of olive oil;
- Herbs, e.g. thyme, rosemary.
At the beginning we rub salt and pepper, and then coat them in marinade. Put the prepared beef in the fridge for at least 4 hours, preferably for the whole night.
We also recommend dividing the meat into small pieces. Thanks to this, fry them faster, maintaining juiciness. Remember to drain beef from excess marinade before frying and dry it with a paper towel, which will allow you to get a nice caramelized skin.
Fry beef in lard or clarified butterthat make it not greasy but fragile. The frying temperature is also important. It can’t be too high. Otherwise, we will burn the outer layer of meat and the center will remain hard.
To start with Fry pieces of marinated beef in a pot with a thick bottom. Then we add favorite spices to it, as well as vegetables, i.e. onions, garlic, carrots, see
Then we proceed to stewing the meat. For this purpose We pour broth, wine and even water into it. It will become soft and absorb the taste of spices and vegetables if we stew them on low heat for 2-3 hours.
During this process We also recommend adding lemon juice or balsamic vinegarwhich will emphasize the taste of the dish, give it delicate acidity and soften the meat, making it even more fragile and juicy.
