Step 1: Prepare the shoulder meat.

Before cooking, your meat should not only be defrosted, but also not cold, but approximately room temperature, for this he usually needs to lie down 20-30 minutes. After which the pulp must be washed running water and dry with disposable paper towels. Don't forget to remove the veins as well. Cut the meat into steaks no thicker than 2 centimeters.

Step 2: Grill the steak.

Heat a frying pan with vegetable oil. Place the steak in the hot fat. Please note that there is no need to add spices and especially salt yet. Fry the meat on each side over high heat. 3 minutes to create a delicious crispy crust. Then reduce the heat to medium and continue cooking the beef for another 2-3 minutes on each side to achieve a medium sear. That is, the meat is pinkish inside and has retained all the juices.
Then transfer the hot steaks to foil, add salt and ground black pepper to them, wrap, and let the meat continue to cook from its own heat for 5-9 minutes.

Step 3: Prepare the side dish.

In the same oil and fat left over from frying the meat, cook the broccoli, cauliflower and cherry tomatoes, frying everything together over medium heat. Before cooking, do not forget to rinse the vegetables thoroughly, divide all the cabbage into inflorescences, and cut the tomatoes into halves. Add salt and pepper at the end of frying.

Step 4: Serve the shoulder steak.

Serve the finished shoulder steak on a warm plate to keep it warm, garnish each serving with a vegetable side dish and add sauce if desired. That's all, frying meat correctly is not so difficult. In the end, all you have to do is enjoy the delicious aroma and taste of your steak.
Bon appetit!

All kinds of grilled vegetables or just a fresh, crisp salad of juicy greens are also suitable as a side dish.

Do not use frozen meat to cook steak, and do not defrost meat using hot water or in the microwave.

When frying a steak in a grill pan, it is not necessary to add vegetable oil during the cooking process.

Each cut of meat has its own gastronomic purpose, and often requires a special culinary approach. Eif you are thinking abouthow to cook beef shoulder - read our article!

Beef shoulder is one of those universal parts of a cow carcass that, in general, is suitable for for stewing, And for frying. The meat here is “lean”, with a small amount of fat, practically devoid of tendons and rough connective tissue. Beef shoulder is sold both on the bone and without it. In the first caseit is fried in a large piece or stewed with vegetables, and in the second h beef shouldercan be cooked fragrant beefsteaks either juicy meatloaf. From gBeef shoulder produces light transparent broths with a high content of collagen, which has a positive effect on the condition of our joints, nails and hair.

Residents of medieval Europe beef eaten often and willingly . For one kilogrambeef shoulder recipe from Würzburg manuscript mid XIVcentury, suggests taking 100 g of chopped lard, which should be placed in a clay or cast iron pot, and above add finely chopped onion and garlic. After this, it is recommended to put the pot on low heat and cook the lard with onions and garlic for several minutes, stirring from time to time. Next, cut into thin slices, goes into the pot. beef shoulder , salt and pepper. After a few minutesfor every kilogram of meatshould be addeda glass of red wine and cloves. Now you can close the pot with a lid and simmer for an hour and a half over low heat, adding grated ginger and cardamom at the end.

Beef shoulder fits perfectly into Flemish goulash recipe, also found in an old medieval manuscript by culinary enthusiasts. The trick to this dish is that the meat is stewed in its own juices for several hours along with a slice of black bread thickly spread with mustard. It turns out very rich, thick and hearty dish, which is supposed to be eaten in spoons.

And today there are many national dishes made from beef shoulder. The recipes are very different: for example, Georgian dish bechi This is a boiled beef shoulder, the recipe for which is surprisingly simple: wash the meat, place the whole meat in a pan of boiling salted water (it should barely cover the meat), let it simmer over high heat for several minutes, and then simmer over low heat until tender. Skim off the foam regularly, and remove the finished beef shoulder from the broth, sprinkle it with it to prevent the meat from drying out, and place it on a dish. Bechi is served cut into long thin slices, with mustard, horseradish and tkemali sauce, but beef shoulder soup does not require any special accompaniment, because during the preparation of this dish the meat is stewed in large quantities flavorful sauce. A light side dish of vegetables, a glass of wine - what else is needed for gastronomic happiness?..

For modern housewives with the latest advances household appliances, you might be wondering how to cook beef shoulder in a slow cooker. To do this, stuff the prepared meat with carrots, pour in soy sauce and marinate in a cold place for three hours. Cook the shoulder blade in the multicooker on the “Baking” mode for 20 minutes, then turn it over to the other side and activate the “Stew” mode for 1 hour. Serve boiled potatoes or rice as a side dish, and fresh vegetables and greens, with which beef shoulder goes especially harmoniously.

1. Finely chop the garlic. Prepare the breading mixture: add salt, ground black and cayenne pepper to the flour. Cut the beef shoulder into equal square pieces with a side of 2 cm. Roll the resulting pieces in breading.
2. Pour two tablespoons of oil into a heavy-bottomed frying pan and wait for it to heat up. Place the meat in a frying pan and fry it on all sides for 4–5 minutes until brownish.
3. When the meat is almost ready, throw the garlic into the pan and fry it too. Stir the beef and garlic constantly to prevent them from burning. After frying, place the meat in a saucepan and pour over the heated beef broth. Add any sauce you like, stir the beef and simmer it for about an hour over medium heat.
4. 4. Finely chop the carrots and onions. Fry them for 3-4 minutes in a clean frying pan with half a tablespoon of oil. Once the vegetables turn brownish in color, add tomato paste and mix it thoroughly. Fry the entire mixture for about a minute, and then add it to the beef along with the bay leaf. Simmer the meat for about 45 minutes more.

In the oven

Not all Russians have a grill, but many people have access to an oven. Let's start with it.

⊕ We will need:

• 1 kg beef
• red pepper, black pepper, coriander, cumin (aka cumin)
• 5 cloves garlic
• 300 ml soy sauce
• Foil

⊕ Beef recipe in the oven:

Making the marinade: chop the garlic (5-6 cloves), add to a deep bowl. Then pour 300 ml of soy sauce and mix it all with spices. I always mix them by eye, but for accuracy, each portion can be equal to half a teaspoon. Place the meat in a bowl and coat it in the sauce. In this state, it should lie for two hours at room temperature.

Laying the meat: Wrap the cooked piece of meat in foil, not forgetting to leave two small holes for steam to escape. If our piece has no hint of fat at all, grease it olive oil. Now place the beef on a baking sheet and place it in the oven, preheated to 250 degrees. After 10 minutes, lower this temperature to 200 degrees and wait: in 2 hours everything will be ready.

Let the beef rest. After the required hours, release the meat and give it 10 minutes of rest. During this time, we set the table and invite the household. Although the smell of wonderful food will do everything for you...

In a slow cooker

Some housewives like to experiment with a multicooker. This is the right decision, since other technical capabilities help you move away from stereotypes and try something new.

⊕ We will need:

• 1 kg beef
• Flour (100-200 grams)
• Olive oil (100-200 ml)
• Sugar (100-200 grams)
• Onion (500 grams)
• Garlic (5 cloves)
• Salt and red pepper to taste
• Worcestershire sauce (available ready-made in stores)

⊕ Beef recipe in a slow cooker:

Frying meat: Cut the beef into large pieces and roll in flour. Pour a little olive oil into the multicooker and set the “fry” mode. While it is heating, cut the onion into rings. Thanks to it we will achieve an original taste.

Let the onions fry, and when it acquires a golden hue, add 5 teaspoons of sugar and wait until the onion caramelizes (that is, the sugar melts). Then comes the turn of garlic (cut it into small pieces or grate it) and meat. Fry until a nice crust forms on all the pieces.

Let's stew. Now pour in the solution Worcestershire sauce with water (1:1) into the multicooker and set the “quenching” mode. We forget about the meat for two hours, although it will not let you forget about itself, emitting an intoxicating aroma. Serve with boiled potatoes.

Grilled

Smoke is the best seasoning for meat, so I wouldn't even marinate the beef before frying: just rub it with salt and black pepper. Place the resulting meat on a preheated grill (250 degrees) and fry on each side for 5-10 minutes (depending on the thickness of the piece). Details and photos.

It is also necessary to cut oblong pieces white bread without crusts, dip them in olive oil and grill until crusted.

While there is time, chop the greens into smaller pieces (everything you have: basil, arugula, parsley, dill, cilantro, tarragon, etc.). They need to be mixed with wine vinegar and olive oil (1:1 solution).

Now you are ready to taste beef the Italian way: with white croutons and fresh herb dressing.