Hollywood Good

You probably know the type of beef sirloin, tenderloin, ribs, legs, or tail. However, parts of the cow was more than he had been called earlier, depending on what menu you are prepared. If you intend to cook beef for Christmas celebrations or serving a new year with family or friends, try to identify the parts used are the following beef how to cook.

Cow feet
Forelegs and hind legs of a cow is more tough, because muscle tissue contains interconnected. To make it tender, meat must be boiled, although a long time. Result, the meat is easily shredded with a fork. Processing is slow cooking also makes the taste more palatable. Usually the meat is cooked into a clay pot or skillet with a little water-spice seasoning follows. In addition to the foot, the shoulder is more fat can also be cooked in this way.

Brisket
The definition of myopia is stumbling boneless cuts of the chest, or on the front foot. Try cooked by boiling or menumisnya. Meat is also usually part of marinated and cooked over high heat, to be processed into corned beef. Certain parts are not suitable cooking fat as a stir. If you do not like the fat, you can throw them away after the cooking process is complete. Because these fats add flavor and keempukannya.

Meat stir
If you intend to create a stir meat, slices of meat should be equal in size to mature evenly. Meat that was sliced in the same size as this you can buy at the supermarket. Almost all the meat is tender, as sirlon, top sirloin, tri-tip, ribeye, upper back, or tenderloin, cut into pieces to form a long thin strips or dice. Even the meat so tender that no one can be pan-fried. The secret: keep the meat in the freezer first for about 30 minutes, more thinly sliced.

Meat stew
Cooked meat to soup usually comes from the part without the bone, such as the shoulder or buttock. If you want to cut his own meat, select all of the shoulder or butt, butt except the top (near the tail). Can diced flesh of 1 x 1cm. Discard the fat if you do not want it.

Meat kebabs
One dish that you can prepare for the barbecue is beef kebabs. Cut meat into cubes the size of 1 cm. Select beef sirloin or buttocks. Pieces from the buttocks of the dice can be made easy with liquid seasonings. Top sirloin (tenderloin layer below) or tenderloin also can be used for kebabs. To be more attractive, stick beef, vegetables, peppers, pineapple or fruit to every tusuknya.