Content

• Steps
• Tips

Fine cuts of beef can be expensive, but less expensive cuts are tough and tasteless. The flesh of the bottom of the beef thigh comes from the hind legs, so naturally this is a tougher piece, but an excellent choice for a healthy diet, as it is very lean. By learning how to cook the pulp of the bottom of the beef thigh, you will learn the secret to overcoming the toughness and dryness of meat. The secret to tender roasts is that the meat needs to be cooked at a low temperature for a long time. See Step 1 below to get started.

Steps

1. 1 Trim the fat. Trim off excess fat from the outside of the pulp. Some people leave grease for flavor, which is good, but usually everyone adds enough seasoning so you won't lose the fat contribution. Use a sharp paring knife to cut several cuts in the meat.
2. 2 Marinate the meat. Marinate meat for several hours before cooking to break up tough meat fibers, leaving the meat tender. However, this step is optional, so you can skip it if you are short on time.
   • The marinade typically contains a fat such as olive oil, an acidic substance such as balsamic vinegar or lemon juice, and a mixture of herbs and spices.You can make your own marinade or buy one from the supermarket.
   • The meat should be placed in a plastic freezer bag, filled with marinade, and then sealed and refrigerated overnight or several hours before cooking.
3. 3 Brown the meat in a saucepan. Season the meat well with salt and pepper, heat a little oil in a broiler or large saucepan, and brown the flesh on all sides.
   • Rub chopped garlic, freshly chopped herbs and spices into the surface of the meat before frying to add flavor. The combination of spices is a matter of taste.
   • Roasting the meat is an important step for an attractive brown crust in addition to flavor, because natural sugars and spices caramelize on the surface of the meat.
4. 4 Cook the bottom of the beef thigh pulp in a large saucepan, broiler, or slow cooker. Any of these methods will result in a perfectly tender roast, so pick the one that works best for you.
   • Regardless of the cooking utensil you choose, place a layer of finely chopped onions on the bottom and top with the meat.
   • Add 1/3 of the liquid to the pan along the side of the meat. This can be water, beef broth, vegetable broth, alcohol (wine, beer, whiskey, or cider), or a combination of all.
5. 5 Cook over low heat for several hours. It is important to remember when cooking the pulp of the lower part of the beef thigh that you need to cook the meat over low heat for a long time - this melts the fat and destroys the connective tissue inside the meat, leaving it fragrant and tender. Cooking over high heat for a short period of time will cause the meat to be tough and dry.
   • Oven: If you are cooking roast in a broiler, preheat the oven to 149 degrees Celsius and bake slowly over 3-4 hours, depending on the weight. Baking 1.3-1.8 kilograms of meat takes 4 hours - you'll know it's done when its internal temperature reaches 74-77 degrees Fahrenheit.
   • Slow Cooker: If you are cooking meat in a slow cooker, you will need about 7 hours on the “low” shrink. If you prefer to cook your beef until it is medium-rare with blood, you will not have enough time to break down the connective tissue of the meat so that it becomes tender, so it is best to cook the meat until cooked through.
   • Plate: If you are cooking meat on the stove, you need to take a heavy-bottomed saucepan and simmer the meat slowly over low heat. Cover the pot with a lid to keep the meat tasty and juicy.
6. 6 Add vegetables. Some people add vegetables to the pot early in cooking, but this can result in soft, over-stewed fruits. Therefore, it is best to add vegetables at the end of cooking so that they are perfectly cooked.
   • Vegetables such as potatoes, carrots, parsnips, turnips, and beets pair very well with the pulp of the lower thigh because they tend to absorb the flavor of the juices when cooked. However, you can use more tender foods such as mushrooms, green beans, beans, or peas (they require less cooking time).
   • Place the vegetables in the pot when the meat is almost done. You can test it by sticking a skewer or fork teeth into the meat - when the meat is completely cooked, they go in with almost no resistance.
7. 7 Remove the meat and juices in a saucepan. When the meat is perfectly stewed, its internal temperature should reach 71 degrees Celsius, and the piece can be easily split with a fork.
   • Remove the meat from the pan and set it aside so that it brews for 10-15 minutes, covered with foil. Take a slotted spoon to get vegetables, put them in a bowl and set them aside.
   • Pour the juices into a small saucepan - most of the meat pulp will release a lot of liquid. Simmer the juices in a saucepan over low heat. If you want to thicken the sauce, add some cornstarch. If you want the sauce to be runny, add beef stock, wine, or water.
8. 8 Serve the pulp from the bottom of the beef thigh. Butcher the meat by slicing or using a fork. Serve with vegetables to the side of a plate and top with sauce / juice from a saucepan.
   • You can serve the beef with your favorite side dishes, such as mashed potatoes, turnips, potato pancakes, or mustard salad.
   • Sprinkle fresh chopped herbs such as flat parsley, rosemary, or thyme to complete your meal.

Tips

• Leave the skins on top of the potatoes or carrots. Without the peel, you will be deprived of many nutrients.
• If you don't like the seasoning of the soup mixture, sprinkle the meat with thyme, oregano, salt and pepper and place a few sprigs of fresh rosemary on top.
• Substitute red wine for water or serve for a richer, richer flavor.