Currently, for true gourmets, one of the favorite types of meat is beef diaphragm. It sounds, so to speak, not very appetizing. But it is worth trying only once - and all doubts immediately disappear. Many people ask what it is and how to cook a beef diaphragm. What is the difference between meat with a thin and thick partition? All about this type of meat and cooking features can be found in our article.
What it is?
Almost all animals that have lungs have an unpaired muscle called the diaphragm. In cattle, in particular in cows, it divides the carcass, as it were, in half - into the chest (front) and abdominal (back) parts. This muscle tissue consists of a thick and thin strip. When cooked properly, the beef diaphragm can become a real delicacy.
It should be noted that this type of offal is incredibly nutritious and low-calorie meat. Plus, it is enriched with a huge amount of vitamins, as well as many useful compounds of natural origin. This meat is incredibly tasty, contains little fat and is great for cooking over an open fire or pan, but you should not bring it to full readiness. Medium-sized roast is ideal for him.
Features of beef diaphragm
The diaphragm has a very rich meat taste and incredible juiciness. It can become the basis of any dish. There are a large number of recipes with beef diaphragm: steaks, sausage brawn, baked meat and much more. One of the advantages is that this meat is very fond of marinades, they are absorbed in just a couple of hours, and after cooking, the dish has an incredible taste. Let's look at the simplest recipe with a beef diaphragm - burgers.
We will need:
- Buns for burgers.
- Juicy tomatoes.
- Lettuce leaves.
- Pickled or pickled cucumbers.
- Thin beef diaphragm.
- Salt, spices, ground pepper - to taste.
- Mayonnaise, sauces, ketchup, mustard - it all depends on taste preferences.
- Onion.
- Olive oil (you can take vegetable) - for roasting meat.
The amount of ingredients depends on how many hamburgers you want to get.
Cooking Algorithm:
- Cut the beef diaphragm into slices of the right size, beat, salt, pepper and rub the spices if necessary.
- Next, pour oil into a preheated pan and fry pieces of meat on both sides.
- We cut the bun in half, put meat on the first half, lettuce, tomato slices, cucumber slices, onion, sliced in rings or half rings, and pour with any kind of sauce.
- Cover with the second part of the bun. The hamburger is ready.
Aperture roast with potatoes
We will need:
- The beef diaphragm is one and a half kilograms.
- Potato - one kilogram.
- Onion - one large head.
- Carrots - two pieces.
- Sunflower oil - for frying.
- Ground black pepper, salt, spices - to taste.
- Water - to fill the roast.
The cooking method is as follows:
- Cut the meat into small pieces and fry over medium heat in a pan for about five minutes.
- Peel the potatoes and cut into small cubes.
- Chop the onion in half rings.
- Chop the carrots on a coarse grater or cut into strips.
- Mix all the ingredients, season with salt and pepper, add spices or any seasoning to your liking if you wish.
- Transfer the whole mass to a pot or large baking dish. Pour water on top to cover meat.
- Now we send everything to a preheated oven up to 200 degrees for an hour and a half, it all depends on your oven.
- The dish is ready, serve it hot.
Machete steak
This machete steak, or, as it is also called, a skert steak, is the hallmark and pride of Mexico. If you follow all the rules of preparation, you will get an unforgettable juicy and delicious taste.
We will need:
- The diaphragm is beef.
- Lime juice.
- Corn oil.
- A bit of tequila.
- Hot chili peppers.
- Brown sugar.
- Ground black pepper.
- Salt.
- Garlic.
- Cilantro.
The amount of ingredients depends on your taste preferences. This marinade mixture is made "by eye".
Algorithm of actions:
- Clean the meat from veins if it has a lot of connective tissue.
- Cut it into the right amount of steaks.
- Next, combine lime juice, corn oil, tequila, salt, ground pepper, chopped chili rings, cilantro torn by hand, brown sugar and crushed cloves of garlic.
- Now we lower the pieces of meat in the marinade and send them to the refrigerator for eight to ten hours.
- You need to get the meat an hour and a half before cooking, so that it acquires room temperature.
- Now blot with a paper towel, sprinkle with vegetable oil and send to a well-heated grill.
- It is necessary to fry the meat on each side for four minutes, so that the temperature of the steak inside is 53-54 degrees.
- Following these rules you will get a great steak with medium roast.
Reviews
The opinion of buyers of this type of meat is the same - it is really very tasty and juicy, plus it has an affordable price for everyone. The meat goes well with any kind of sauce, you can choose any marinade, and it is prepared easily and simply.