Brisket, beef shoulder on the bone, a piece of 1-1.5 kilograms – 2.5 hours.
The abdominal part (flank), loin and ribs – meat and bones of a thin cut, it is enough to cook for 2 hours.
Boil boneless meat for 2 hours.
How to cook beef for soup?
1. Beef for soup before cooking can be fresh, chilled or thawed. Beef must be cooked thawed, because. if you cook frozen beef, it can spoil due to a sharp temperature drop. If you are in a hurry, cut and put the beef in a bag, and the bag in a sink filled with lukewarm water, it will defrost in just half an hour and even faster if you occasionally add hot water. 2. Put the beef for soup in cold water, add salt, put the pan on high heat.3. Wait until it boils and reduce the heat, follow the foam for 15 minutes. 4. Cover the pan with a lid, cook the beef for 2-2.5 hours. 5. Separate the meat from the bone, cut into pieces, return to the soup.
What part of beef to choose for cooking soup – shoulder, belly, loin, ribs. The bones of these parts will give the soup a rich broth, and the meat, since it contains little fat, will be very soft in the soup. How much beef is needed for soup – boil 150 grams of meat and 200 grams of bones for 1 liter of water.