Extremely eaten in the communion, beef Meat from the beef part. It is adjacent to the sponder, bridge and wing. At the same time, it is under the tenderloin. This part of the beef is fibrous in consistency. Long fibers are covered with a small amount of fat and membranes.
Beef meat is good for slow stewingbut you can also bake or cook. Cheap, though still delicious Bavette steak is prepared. After proper preparation it is exceptional juicy and fragile. We will also convert the patch into stew, Mexican style soup or jerked beef.
100 g of beef patches is a dose of valuable protein, but at the same time a large amount of fat. Such a portion contains OK. 17 g of fat and 20 g protein. At the same time, the meat contains A lot of valuable collagen and a series of vitamins.
It is mainly vitamin E, K and B vitamins: B1, B2, B3, B4, B5, B6, B9, B12. The patch will provide a dose from minerals iron, calcium, magnesium, potassium, phosphorus, zinc and selenium.
This composition makes the beef’s patch great for our bones, joints and muscles. The meat will take care of adequate regeneration after physical effort, trauma. It will protect the joints and boneswill increase their durability and strength. At the same time, it will reduce the pain in walking and It will support the productions of articular fluid.
Blalagen in beef will take care of the beautiful look. Will make the skin become flexible, smoothed and wrinkle -free. The hair will be shiny, moisturized and the tips are less susceptible to crumbling. After eating regularly, we will also notice Nail strengthening.
This meat also has properties supporting the nervous system. Can improve the mood, reduce high stress, support brain work. It will prevent the occurrence of depressive and anxiety.
However, it should be remembered that the beef is rich in fat and cholesterol. Occasional consumption will not cause damage to the body. In too large quantities, however, it can deteriorate the results of blood tests and well -being.
Do you want to introduce a good beef full of collagen and protein into your diet? You need to try this recipe for a beef patch in mustard sauce. Comes out extremely delicate, soft. It is full of aroma, and the taste of mustard with spices wonderfully complements it. A perfect Sunday dinner.
Ingredients:
- 1 kg of beef patches,
- 3-5 tablespoons of French mustard,
- 4 onions,
- 2 carrots,
- 2 branches of celery pressure,
- a bunch of parsley,
- a few twigs of thyme
- 2 bay leaves,
- 500 ml of vegetable broth,
- 3/4 cup of dry white wine,
- 1 tablespoon of clarified butter,
- sun,
- pepper,
- honey.
Preparation method:
Clean the meat under running water and dry. Cut them into stripes about 8 cm wide and spread each of them with mustard on one side. Wrap them so that mustard finds them inside and make a skewer stick so that the snail does not fall apart.
Peel and cut the onions into feathers. Parsley, celery, thyme and bay leaves tie with a thread or a string on one bunch.
Heat clarified butter in a pot and fry the onion on it. Put the meat on the onion, add herbs and pour everything with broth and wine. The meat should be completely covered. Leave the whole for slow stewing for a few hours. In the meantime, when the liquids evaporate too much, add more broth or hot water.
When the meat becomes soft, add chopped carrots and continue to cook the carrots until tender.
Season with salt, pepper and honey to taste. If the sauce is too rare, you can add a tablespoon of flour to it, mixed in a separate dish with a little sauce.
The ready beef in the mustard sauce eat immediately after preparation. Serve it with potatoes, groats or Silesian noodles.
Source: abczdrowie.pl, Terazpoczy.pl
