The hip part of beef is considered to be first-class meat, called "oguz". The cut of beef from this part has a very tender flesh, so it’s easy to answer the question of what can be prepared from the hip part of beef: absolutely everything!
What is customary to cook from a hip cut of beef?
The most common dishes around the world are:
- Steak - a thick slice of pulp of various roasts.
- Beef Stroganoff (Beef Stroganoff).
- Roast beef is a big fried piece.
- Beefsteak - a flat cutlet of minced meat or minced meat. In some countries, it is commonly called steak.
The inside of the hip pulp is the most tender meat, very reminiscent of a tenderloin, because the structure is similar: the fibers are thin, without veins. This is a very tasty meat, it is usually stewed or slowly simmered in the oven or oven.
Calorie content and nutritional value
Lump is meat that is very rich in various minerals, such as calcium, potassium, sodium, magnesium, selenium, etc., it is also rich in vitamins, for example, A and C, all the vitamins of group B. But most importantly, for which the hip is valued part of the beef is an excellent protein and heme iron.
Hip beef meat is also in great demand among athletes and people engaged in heavy physical labor, because it is very nutritious. The calorie content of cucumber is an average of 138 kcal / 100 g.
What to cook from the hip of beef: recipes
First of all, you should pay attention to the quality of meat, because in principle the whole taste of the dish depends on it. It has already been said above that almost any meat dish can be prepared from the hip part of beef. Next, we consider some of the most successful combinations of products in which the taste of meat comes out the most juicy and delicate.
Roasting
If you decide to bake a whole rump, then you can not do without a marinade. Usually, sour cream, soy sauce, and mineral water are used to marinate beef pulp. Marinating beef should last from two hours or more, since this meat absorbs marinade long enough.
Below are some recipes for beef marinade. The pulp from the hip, if well marinated, should literally melt in the mouth.
- 500 ml of olive or sunflower oil, a pinch of coarse salt, 500 g of onion turnip, spices for meat.
- Juice of 1 lemon, 3 garlic cloves, 1 medium onion, a pinch of salt, 1 tsp. freshly ground black pepper, 120 ml of water.
- 1 tsp salt, 0.5 tsp sugar, allspice, 500 ml of vinegar (3%), 500 ml of water, cloves, bay leaf.
- 380 ml of wine (preferably dry red), carrots, 1 onion, a bunch of parsley, rosemary, 4 buds of cloves, 4 bay leaves.
- Lemon juice, a quarter cup of good soy sauce, 250 ml of water, 1 tbsp. l corn starch, 1 tsp dry ginger, 1-2 cloves of garlic.
- 200 ml of mineral water, a pinch of black pepper, 30 ml of lemon juice.
- 1.5 tsp pepper, 4 garlic cloves, 2 tbsp. l mustard (preferably hot, but any will do), 50-60 ml rust. oils.
- 4 tbsp. l sour cream (preferably greasy), a pinch of black pepper, 1 garlic clove, 1.5 tbsp. l paprika.
You can be sure that preparing the hip part of beef in the oven is an excellent option for a family dinner or for hosting guests. You can bake beef in various ways:
- In foil or sleeve. To make the beef pulp more juicy, it is recommended to report a piece of butter to it. If you want a crispy fried crust to form on the meat, open the sleeve or foil 15 minutes before being ready, or cut it.
- Entirely on a baking sheet. Be sure to wrap the meat with baking thread, tightening it properly, otherwise the piece will lose its shape during baking.
- With a side dish. For example, you can put beaten up pieces of beef on a baking sheet, salt and pepper, sprinkle with onion, chopped in half rings, lay potato slices, grease with mayonnaise or sour cream, sprinkle with cheese. A simple dish that strikes while cooking with its aroma.
- In the pots. Put lightly fried slices of cucumber in pots, then chopped onions, carrots in circles, add salt and spices, diced potatoes, add water and sprinkle with cheese, then bake.
Quenching
Stewing is also a great way to cook rump. The following is a couple of recipes.
- Beef with Gravy. Finely chop a couple of onions and carrots, cut the meat into medium pieces, put in a pan or stewpan and lightly fry over low heat. We add water so that it hides the meat by 2/3, pour salt, pepper, add a tablespoon of paprika and simmer until done (1-1.5 hours).
- Beef stewed in sour cream sauce. Fry the onion, sliced in half rings, add the meat, chopped into cubes, leave it to brown for 6-7 minutes, while preparing sour cream sauce: mix 220 g of sour cream and a couple of garlic cloves, squeezed through a press, with a bunch of finely chopped greens and 1 tbsp. . l mustard. powder. Pour the sauce into a meat pan and simmer under the lid until cooked, stirring every 8-10 minutes to avoid burning.
- Azu with pickles. We cut the rump (across the fibers), fry it to a blush in a very hot pan, then transfer it to the pan for further stewing. Finely chop the onion and fry it in the pan after the meat, then put it on the meat, send a couple of grated tomatoes (without skin), a tablespoon of tomato paste, half a glass of warm water, stew over low heat. We cut the peeled potatoes with cubes, fry it, but not until ready, add it to the pan and pour the chopped pickles and crushed garlic, stew.
- Stewed beef. The idea of such a preparation is that the meat must be stewed at the very minimum heat so that it retains the benefits in the form of minerals and vitamins. In addition, it is believed that thus cooked beef has the most delicate taste, very soft. In the process, it forms a lot of juice and a certain amount of fat, thanks to which it does not burn to the pan, so it is recommended to add very little vegetable oil or not to add at all. So, we cut the meat into large cubes, put it in a pan, salt, pour pepper, add spices - which ones you like. You can use onions, carrots, garlic, and set a low fire. Stew from two to five hours, depending on the amount of beef and the resulting temperature. For example, at 85 degrees, it will take about 5 hours to extinguish to its ideal state (calculated per one and a half kilogram of meat).
Now you know that you can cook a lot of different dishes from the hip part of beef and all of them will be tasty and attractive in their own way.