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Check on the meat, add 1 cup of water, stir to combine then continue to cook on medium heat until the meat is tender to your liking. Depending on the quantity, size and the cut of meat you use, the beef should be fully cooked at about 30 minutes in total. Separate the meat from the stock and use as desired in dishes.Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.Make up the difference by breading the meat with cheese and spices, like mustard powder. Liquid is a good conductor of heat, so adding a splash of water, stock, or broth to your pan will speed up the cooking process.
Contents
How long do I boil stew meat to make it tender?
Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.
How do you boil meat quickly?
Make up the difference by breading the meat with cheese and spices, like mustard powder. Liquid is a good conductor of heat, so adding a splash of water, stock, or broth to your pan will speed up the cooking process.
Can you boil meat for too long?
However, when meat is cooked for too long, all of the fat and liquid render out. Without them, all that’s left is a bunch of tough, flavorless protein. Very unappetizing.
Is it OK to boil meat?
Boiled meat can make a tender and juicy stew or pot roast. Tough cuts of beef are tenderized through a slow cooking process using a small amount of liquid in a covered pot. Cooking with moist heat will not only make meat tender but also increase the digestibility and bioavailability of nutrients.
How many hours should I boil beef?
Depending on the quantity, size and the cut of meat you use, the beef should be fully cooked at about 30 minutes in total. NOTE: You do not need a lot of water for this recipe, meat produces its own liquid, adding too much water would just water down the flavour of the overall dish.
Is boiled meat healthy?
Cooking meat breaks down any tough fibers and connective tissue, which makes it easier to chew and digest. It also leads to better nutrient absorption ( 1 , 2). In addition, cooking meat properly kills harmful bacteria such as Salmonella and E.
Can you boil meat in water?
In boiling water the meat is heated up and cooked through contact heat. The temperature is relatively low, around the boiling point, but water is an effective carrier and transmitter of heat.
Does boiling meat make it tough?
After browning the meat and adding liquids, bring to a light simmer then reduce the heat so that it is just bubbling every now and then. This will give you the most tender meat; true, hard boiling will make meat stringy and tough. (Too much heat!)
How long should pork be boiled?
Bring the water to a boil at and then add two tablespoons yellow cooking wine and reduce to a minimum simmer. If you’re cooking with a wok, precook time will average 90-120 minutes, but with a heavier Dutch oven, you may want to check the pork at 60-90 minutes instead.
How do you tell if boiled beef is done?
- When you pierce the thickest part of the meat with a fork or skewer, the juices should run clear. …
- Cut the meat open with a clean knife to check it is piping hot all the way through – it should be steaming.
- Meat changes colour when it is cooked.
How do you cook stewing beef so it’s tender?
- CUT meat from bone-into cubes if necessary. …
- ADD onions and other seasoning, as desired, Add enough liquid, such as broth, tomato juice or red wine, to just cover beef.
- COVER AND SIMMER in 325°F (160°C) oven or on stove top for at least 1 hour or until fork-tender.
Does stew meat get more tender the longer you cook it?
The more you cook muscle, the more the proteins will firm up, toughen, and dry out. But the longer you cook connective tissue, the more it softens and becomes edible. To be specific, muscle tends to have the most tender texture between 120° and 160°F.
How To Boil Meat (Boiled Beef) – My Active Kitchen
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- Most searched keywords: Whether you are looking for How To Boil Meat (Boiled Beef) – My Active Kitchen Updating This recipe shows you how to boil meat and season it perfectly using everyday ingredients. You can also use this technique to boil chicken or ground beef.
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Boiled Beef recipe
What is in my beef seasoning
What cut of meat can I boil
How to boil meat (Boiled beef)
How to store
How To Boil Meat (Boiled Beef)
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Old-Fashioned Beef Stew Recipe – NYT Cooking
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- Most searched keywords: Whether you are looking for Old-Fashioned Beef Stew Recipe – NYT Cooking Updating This classic stick-to-your-ribs stew is the ideal project for a chilly weekend Beef, onion, carrots, potatoes and red wine come together in cozy harmony If you are feeding a crowd, good news: It doubles (or triples) beautifully.
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Hacks for How to Cook Faster – Bon Appétit | Bon Appétit
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How to Fix Undercooked or Overcooked Meat
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Overcooked
Undercooked
How to Boil Beef to Make It Tender | livestrong
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- Summary of article content: Articles about How to Boil Beef to Make It Tender | livestrong Updating …
- Most searched keywords: Whether you are looking for How to Boil Beef to Make It Tender | livestrong Updating Cooking meat in a liquid is a method that helps tenderize tougher cuts of beef. Boiled meat retains its protein content but loses some vitamins from high heat.
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Boiling a Roast to Tenderize
Cooking It Right
Does Boiled Meat Lose Nutrients
Error 403 (Forbidden)
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- Summary of article content: Articles about Error 403 (Forbidden) If it is a tougher cut of beef, pork or lamb, it may take 45 minutes to an hour and a half. The internal temperature of tougher cuts of meat is 200F when tender … …
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how long to boil beef stew meat for tender results
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- Summary of article content: Articles about how long to boil beef stew meat for tender results Blade steak (shoulder blade). When you add the liqu and bring the mixture to a boil, simmer it for 70-90 minutes until the meat is cooked. …
- Most searched keywords: Whether you are looking for how long to boil beef stew meat for tender results Blade steak (shoulder blade). When you add the liqu and bring the mixture to a boil, simmer it for 70-90 minutes until the meat is cooked. If you are searching for how long to boil beef stew meat for tender results learn how to boil shoulder, neck and chest meat depending on your recipe
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Boiled Beef Recipe: How to Boil Meat Perfectly Each Time – 9jafoods
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How Long to Boil Stew Meat to Make It Tender? – POPtions
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- Summary of article content: Articles about How Long to Boil Stew Meat to Make It Tender? – POPtions The rule of thumb is to allow 12 to 15 minutes of gentle boil time per pound of beef. But the time also depends on the amount and kind of meat you’re boiling. A … …
- Most searched keywords: Whether you are looking for How Long to Boil Stew Meat to Make It Tender? – POPtions The rule of thumb is to allow 12 to 15 minutes of gentle boil time per pound of beef. But the time also depends on the amount and kind of meat you’re boiling. A …
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Will Boiling Stew Meat Make it Tender
What Meat is Used in Beef Stew
Is Boiled Beef Healthy
How to Boil Beef Stew Meat
Okay Now It’s Time to Boil Right
How Long to Boil Stew Meat (In General)
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Professional Secrets How to boil meat · Connective tissue, sinews and fat in hard working muscles add flavor. · Use generous amounts of boiling water to reduce protein leakage. … - Most searched keywords: Whether you are looking for
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How To Boil Meat (Boiled Beef)
Today I am sharing with you my technique on how to boil meat and season it perfectly using everyday ingredients. You can also use this method to boil chicken or ground beef.
The boiled meat is perfectly seasoned, it is packed full of flavour, is tender and delicious. The meat stock is rich and flavourful and can be used in many dishes that call for beef stock.
Boiled Beef recipe
Most Nigerian dishes use boiled meat in its recipe and honestly the taste of yours can either make or break your dish. You can have great tasting stew or soup but left with bland meat. That is why it is imperative that you cook with well-seasoned beef and that can add tons of flavour to the overall dish.
If you are new to Nigerian cooking and you are wondering why you have to boil meat before cooking, well welcome to Motherland where we don’t do rare meat.
In Nigeria and I am sure this applies to other parts of West Africa as well, we boil our meat or poultry first, then use in soups as it is, grilled or fried. A good example of this is with my popular Nigerian beef stew recipe and my chicken stew recipe.
I can also assure you that this process doesn’t make the meat tough at all. If the meat is cooked properly to perfection you would be left with the best tasting meat of your life. Tender, juicy and sometimes falling apart, I said that because not many like their meat falling off easily, so they still want it firm but tender to bite.
What is in my beef seasoning
I prefer using simple spices and herbs to my beef or poultry, I still want to be able to taste the flavour of the meat without the spices or herb interfering.
For my beef seasoning, I have used the following
Onion: I used red onion but you can also use yellow onion or the combination of the two.
Dried oregano and parsley: these two herbs would not alter the taste of the meat. If anything they make it flavourful and you can still taste the meat.
White pepper: don’t worry about too much heat as the recipe only calls for a little. You can use this according to preference
Stock powder (bouillon powder): you can use either chicken or beef stock cubes or powder. I am using chicken stock powder for this recipe
Bay leaves
Salt to taste: I recommend starting with 1 teaspoon for 1 kg of meat if you would be using stock cubes or powder.
What cut of meat can I boil
You can boil any cut of meat, I am using shin beef in today’s recipe but you can use beef shoulder, chunks, brisket, rounds, ribs, sirloin. Etc. The cut you use determines how long you boil the beef for.
In Nigerian dishes, we use beef offal to cook and it is called assorted meat. This part of the beef like tripe, lung etc takes longer to cook. I parboil offal using salt and onions for about 10 minutes, I rinse and clean it and then season it, using less salt, simmer on low heat until it is tender.
Check out my assorted meat pepper soup for how I parboiled meat before using it to cook. Also if you want to boil stew beef or beef tips, do so for about 10 to 15 minutes so you don’t overcook the beef.
OK, this is supposed to be a quick post so grab your apron, wash your hands let’s get to it.
Related post: you may also want to check out my post on how to clean cow tongue.
How to boil meat (Boiled beef)
Wash and rinse the meat under cold water, remove any visible fat (I like to leave some fat on the meat as it makes the stock and the beef flavourful. Add the washed meat to a clean pot.
Place the meat on low-medium heat, add chopped onions, salt, stock powder, white pepper, oregano, parsley and bay leaves. Stir to combine, add ⅓ cup of water, cover the pot with a lid and simmer for 10 minutes.
Check on the meat, add 1 cup of water, stir to combine then continue to cook on medium heat until the meat is tender to your liking. Depending on the quantity, size and the cut of meat you use, the beef should be fully cooked at about 30 minutes in total.
NOTE: You do not need a lot of water for this recipe, meat produces its own liquid, adding too much water would just water down the flavour of the overall dish.
Separate the meat from the stock and use as desired in dishes. You can also fry or grill it for a healthier option.
How to store
Both the boiled meat and beef stock can be stored in the fridge for up to 5 days. Make sure it is completely cooled before storing
Store it for up to 3 months or longer in the freezer.
Nigerian soup recipes that uses meat
Afang soup
Edikang Ikong
Buka stew
If you made this recipe, don’t forget to leave me feedback. Tag me on Instagram @myactivekitchen and save away to your Pinterest
Print Recipe 5 from 2 votes How To Boil Meat (Boiled Beef) Today I am sharing with you one of the ways I season and boil my meat using everyday ingredients. You can also use this technique to boil chicken or ground beef. The meat is perfectly seasoned, it is packed full of flavour, the meat is tender and delicious. The meat stock is rich and flavourful and can be used in many dishes that call for beef stock. Prep Time 5 mins Cook Time 25 mins Total Time 30 mins Servings: 12 pieces Author: Ajoke Ingredients 1 kg shin beef (2.2lb) use any other cut of meat you prefer
1 ⅓ water
1 medium onion chopped about ¾ cup
1 tablespoon chicken stock
½ tablespoon dried oregano
2 teaspoons dried parsley
2 teaspoons white pepper
2 bay leaves salt to taste start with 1 teaspoon
Water Instructions Wash and rinse the meat under cold water, remove any visible fat and add the washed meat to a clean pot.
Place the meat on low-medium heat, add chopped onions, salt, stock powder, white pepper, oregano, parsley and bay leaves. Stir to combine, add ⅓ cup of water, cover the pot with a lid and simmer for 10 minutes.
Check on the meat, add 1 cup of water, stir to combine then continue to cook on medium heat until the meat is tender to your liking. Depending on the quantity, size and the cut of meat you use, the beef should be fully cooked at about 30 minutes in total.
Separate the meat from the stock and use as desired in dishes. You can also fry or grill it for a healthier option. Video Notes Tip You do not need too much water to boil your meat perfectly. The meat produces it own liquid whilst cooking. All you need to do is cook it on medium heat, and add little water as needed so that the meat doesn’t burn.
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Cook-It-Faster Hacks So Good, You’ll Need Your Track Shoes
If there’s one thing that we could all use more of, it’s time. Okay, time, and chocolate birthday cake. Although we love rolling up our sleeves and embarking on an ambitious cooking project now and then, most days we’re scrambling for an extra hour as we whip together dinner. Thankfully, having these tricks up our sleeves makes quick work of breakfast, lunch, and dinner.
Cut It Smaller
No-brainer, right? Keep this in mind as you chop and slice through your veggies—especially thick root vegetables, like potatoes, beets, and carrots. Cutting them smaller means there’s more surface area to make contact with the heat. There’s also a shorter distance for the heat to travel as it penetrates the center of the vegetable. Think about a baked potato: The centermost-portion of the potato stays raw longest. So instead of cooking one giant baked potato, cook dozens of miniature potato parts.
Equally important to small pieces are uniformly-sized pieces. If half of your sweet potato is chopped in 1-inch cubes, and the other half is centimeters thick, either the big ones will be underdone, the little ones will be burnt, or worse; both.
Strive to Be Grater (Or Just Use One)
What cooks even quicker than small cubes of vegetables? Tiny, thin shards of vegetables. Use a box grater or the grating attachment on a food processor for bigger jobs. This will turn fibrous produce into shredded vegetables you can sauté in seconds, or flash-fry into crispy goodness.
Go Boneless
We’re all about bone-in chicken thighs, pork chops, and short ribs—when we have the time. But if you’ve got a schedule to keep, buy boneless. (Better yet: Buy bone-in and remove the bones ahead of time when you’ve got an extra few minutes, then use them to make stock.) Bypassing the bone means all you have to cook is the meat.
Parmesan Chicken Cutlets can even be breaded in advance and frozen. Photo: Gentl & Hyers
Pound It Thinner
You’ve gone boneless. Now go flat. The thicker the meat, the longer it will take to cook. (Consider a steak—the thinner edges are always more well-done than the fat center.) So get out the meat mallet and whack away, creating a wider, thinner piece of meat. Just be sure not to overcook it; this can happen fast. And remember that fattier, bone-in cuts of meat have more flavor than boneless, skinless options. Make up the difference by breading the meat with cheese and spices, like mustard powder.
Just Add Water—or Stock
Liquid is a good conductor of heat, so adding a splash of water, stock, or broth to your pan will speed up the cooking process. In fact, one of the first techniques taught in many culinary schools is how to sauté vegetables to tenderness without overcooking them: Start them in a sauté pan with a splash of water, a pat of butter, and salt and pepper, and cover with a tented parchment paper cap. By the time the water evaporates, the vegetables are almost done cooking; all that’s left for you to do is let the butter caramelize them. You can skip the parchment paper at home, but keep an eye out so the vegetables don’t scorch once the water evaporates.
Cover It Up
Boiling or simmering away? Cover the pot with a tight-fitting lid, and trap in the heat and steam that will do double-duty on your food. But keep in mind: If you’re trying to reduce and thicken a sauce, keep that lid off so the liquid can evaporate faster.
Chicken Paillard, the Ultimate Quick Dinner:
Kitchen Rescue: How to Fix Overcooked or Undercooked Meat
Meat can be a very intimidating thing to prepare. Cook it too long, and you’ve got a dry, tough mess. Cook it too little, and you’ve potentially got a case of food poisoning.
Either way, very bad news indeed.
Shop the Story
As we approach the season of holiday roasts, pork loins, and The-Bird-That-Shall-Not-Be-Named, meat anxiety can come to an all-time high. What if you bring a glorious, crispy-skinned masterpiece to the table and cut into it, only to discover that the meat is tough and dry? Or, worse, rubbery and undercooked?
You don’t panic, that’s what. Because with these tricks, you can slip back into the kitchen and fix your ill-cooked pièce de résistance with confidence.
Here’s how to fix your meat if it’s…
Overcooked
Before we can fix the problem of overcooked meat, we must first understand its cause. Meat is composed of three basic elements: protein, fat, and liquid. The fat contributes flavor while the liquid makes the meat nice and juicy. However, when meat is cooked for too long, all of the fat and liquid render out. Without them, all that’s left is a bunch of tough, flavorless protein. Very unappetizing.
First, the bad news. Once the fat and liquid are gone, there’s no getting them back. You can’t force your meat to re-absorb more of either.
Now, the good news: You can mask their departure by adding other fat or liquids on top of or around your meat, essentially distracting your guests with some slight-of-hand. Cover overcooked meat with a generous pour of the sauce you were planning on serving on the side (hello, GRAVY). If your meat needs an extra juicy boost, dip it in warm stock first.
If you’re not serving the meat immediately, you can redeem it by transformation. Turn overcooked chicken or beef into a filling for enchiladas, tacos, or ravioli. Add chopped meat to sauces, or use it to top a very jazzy sandwich, pizza, or salad.
One thing you should never do is add your overcooked meat to soup. It might sound like a logical solution; the meat has lost its liquid, so why not serve it in a broth? Sadly, this just doesn’t work. Think back to cafeteria chicken noodle soup if you need a mental image.
More: For turkey that is always, always juicy, try this Genius technique.
Undercooked
While undercooked meat might be more dangerous than overcooked meat, it’s also easier to fix. Obviously, all you have to do is cook it some more. The trick is in how to do so on the double, and without drying out your cut of meat.
Don’t just put the cut back into the oven or pot as-is; cut down on cooking time by slicing it into smaller pieces. The more undercooked it is, and the sooner you want to eat it, the thinner you’ll want to slice it. Place the meat in an oiled roasting pan or Dutch oven; drizzle it with some stock, sauce, or water; cover it with aluminum foil; and bake the whole thing in a 400° F oven until cooked. Poultry is cooked when the meat has an internal temperature of 165 ° F, or when its juices run clear. Pork is at its juiciest when its internal temperature is 135° F.
Once again, if you don’t need to serve the meat right away, you can repurpose it in other dishes. Slice or shred the undercooked meat and add it to dishes that will need to be cooked again, like enchiladas, soups, or curries.
Do you have any go-to strategies for fixing under- or overcooked meat, besides taking deep breaths? Tell us in the comments!
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