Beef udder - a useful byproduct, enrichedprotein substances. To use it in cooking started from time immemorial. Only earlier this poor dairy organ of the cow was eaten by poor peasants, who could not afford to buy meat. In our century, much has changed - the byproduct is considered a real delicacy.
His tender flesh and elastic structure conquerfrom the first test. Apply for cold starters, first and second courses beef udder. The recipe is not as complicated as it seems, it will be described later. We advise not to neglect this product, because besides the pleasant taste qualities in the composition there is a lot of protein, minerals and organic substances.
Meat contains a minimum amount of calories,therefore it is recommended for dietary ration (per 100 grams 127 kcal). Practitioners advise to use udders for people with a low level of hemoglobin and nervous disorders. The boiled product normalizes metabolic processes, activates brain activity, restores blood flow. His regular consumption is beneficial for the whole body: vision, immunity, attention, memory.
Surely the presented arguments persuaded you to try this delicacy. To get really soft meat, for starters it must be properly prepared for future use:
After this treatment, we dip it into a pan withonion, pepper and laurushka - boil 2-4 hours until pink. After a simple manipulation, you can proceed to prepare a wide range of delicacies. Surprise the guests - give them an udder!
Before buying, carefully evaluate the appearanceproduct: look at the color of the pulp, the meat should be gently pink, elastic, non-sticky. You can buy a frozen udder. The recipe for schnitzel preparation assumes the presence of the following ingredients:
To emphasize the pleasant taste will help spicy spices: clove, laurel, black and red pepper, garlic salt. For decoration and freshness you will need a bunch of any greens.
We will boil the meat in advance, as described above.We will cut into portions, mix them with eggs and breadcrumbs. Fry the chopped onion, add the byproduct to it. We simmer for about 10 minutes, season with spices, sprinkle with chopped herbs. If it seems dryish, pour tomato sauce roast udder. The recipe is useful, nutritious and, importantly, consists of the available products.
For connoisseurs of delicious food, we offer to try an unusual salad in combination with garlic and cheese. The combination of these products adds a touch of refinement to the dish. List of components:
Boiled to a soft state the product followscut into strips. Grate the cheese. Nuts clean, cut into a blender or coffee grinder. Combine in the deep dishes prepared foods, chop dill. In mayonnaise squeeze out the whole garlic and season the salad. Here's a quick and delicious recipe for cooking. The udder of a cow can be combined with any side dishes, vegetables and even fruits. To your attention we present one more interesting variant.
We boil in a lot of liquidbyproduct, adding aromatic herbs and spices. Chilled organ is cut into thin slices, lightly fried in sunflower oil with black pepper. After the appearance of a brown crust cover with a lid and simmer for about 10 minutes. Apples are peeled and peeled, cut into slices.
Lay the fruit over the meat, the next layer -boiled rice. Pour water to cover all the ingredients. We languish under a lid on a slow fire within one hour. The dish remotely resembles an Italian risotto. If you want, you can add raisins and seasonings, then you will get oriental pilaf.
Serve with fresh vegetables, hot saucesboiled beef udder. The recipe for cooking these dishes does not seem difficult even to the beginning hostess. If the kitchen has a multivarker, then the process will be much easier and faster. As we see, from an uncommon product you get truly amazing, satisfying and tasty dishes. Bon Appetit!