Description
Again, we will put "sand in the wheels" of industrial gastronomy. As soon as I didn't cook the beef: and marinated, and baked, and cooked, and was tormented, and stewed, and fried, and in broth, in wine, in beer and tomato pickle and cream! But this way I didn't cook. Of course, dismantled a terrible interest. Prescription Nina Peninou found in the book "Recipes for an encore" called "Meat butter "Tsar Tsar ICH", read rave reviews and decided to... description of the process was given a rather poor, without subtleties, koi, and I had to learn in the process of repeated cooking. If interested, come in and share their secrets.
Ingredients
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Beef
500 g
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Butter
250 g
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Salt
Cooking
I suggest you make a small portion. For review, so to speak... so we need quite a bit. Some explanation: the piece of flesh should not be too thick, let it be 4-5 cm thick. The pulp can be any of: shoulder, breast is best, may be the edge, but not cutting, its best to just cook without salt and without oil. The amount of butter are approximate, i.e. not less than 250 grams, may need more depending on thickness of meat. So, the meat is rubbed with salt. Not just salt, and RUB it into the flesh of salt, quite liberally. It is good to do this procedure in the evening and leave the meat overnight in the refrigerator.
Put a piece of butter into a saucepan and melt over medium heat.
In melted butter, put a piece of meat. Attention! The subtlety of the first: the meat should be completely covered with oil. If your piece is too thick, have to add oil. Or try to put it into a saucepan of a smaller diameter, but the oil on top - a must!
Now, diminish the heat to minimum, cover saucepan with a lid and 2 hours gain complete freedom. But more than two hours suggest the meat to cook. A little explain process: oil by melting is divided into two main factions - the whey and the butter. The serum stays at the bottom and is stirred during cooking with the meat juices and pure ghee hermetically "seals" the meat. In fact the meat slowly stewed in a mixture of its own juice and whey. Of course, you can cook and then, when a piece of meat dominates the oil, but the taste is, as you know, is not quite the same. Subtlety two: ideally you should use pure ghee, which is serum, then the meat will just simmer in its own juice.
Take out the meat from the oil. You can have hot, tasty, soft and fragrant. Use the remaining in a saucepan the gravy, it is delicious.
Can meat wrap in foil and put into the fridge overnight. And in the morning you will have delicious charcuterie and sandwiches.
After hardening of the melted butter can be easily removed in the meat of it is not absorbed. In the remaining meat and gravy can be heated and served as hot meals.
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