Beef dishes on the bone: delicious recipes with photos

Beef is a meat that has been on our menu since early childhood. Due to its dietary qualities, it is used for a child’s first complementary foods, and is regularly included in the menu of older children in kindergarten. And for adults, such meat is simply necessary, because it contains many useful substances that we need. If you don’t know what and from what part of beef to cook it so that it is tasty, juicy, tender and simple, then our recipes with photos will come to your aid.

What are the cuts of beef carcass called and what is prepared from them?

Beef carcass is divided into cuts:

neck;
the back cut is divided into 3 parts: thick edge, thin edge and entrecote;
thick sirloin;
tenderloin (sirloin);
rump;
rump;
peritoneum;
edge edge;
shoulder blade;
brisket;
thigh, shank and shank are cuts of the third category. Most often used for long cooking or slow stewing.

The benefits and harms of beef

Much is known about the beneficial properties of beef. Among the main advantages is the feeling of fullness that comes to the body after eating meat. Beef has a beneficial effect on the gastrointestinal tract, stabilizes metabolism and restores hemoglobin levels.

Products made from high-quality beef strengthen the walls of blood vessels and remove excess cholesterol, but it is important to remember that only moderate consumption of the product will improve the condition of the body. Otherwise the effect will be completely different.

Among other advantages of beef meat, it is customary to highlight the following:

stimulates memory function;
helps strengthen bone and muscle tissue;
improves blood quality (clotting);
allows you to get rid of extra pounds;
has a beneficial effect on the central nervous system.

Athletes with increased stress, pregnant and lactating women need beef in their diet.

A number of dietary dishes can be prepared from meat that are suitable for people with health problems. Cookbooks are full of recipes that contain cow or calf meat. You can choose dishes for every taste and color. Recipes for beef on the bone deserve special attention.

Nutritional value of meat

Before moving on to the basic culinary delights, it is important to pay attention to the nutritional value of red meat. Regardless of the cut chosen, both the pulp and bone-in beef contain high amounts of protein, putting it ahead of other meat contenders. Research has proven that per 100 g of product there are about 20 g of protein.

Cow or calf meat is considered one of the most nutritious types of food. The benefits and calorie content of the product depend on the growing conditions of the animal. The meat contains absolutely no carbohydrates.

To get the maximum benefit from eating meat, you need to choose a trusted supplier.

It is also worth noting that beef steak contains:

Vitamins E, B, PP, N.
Minerals (iron, zinc, calcium, potassium and others).
Essential amino acids for health.

It is important that after freezing some of the beneficial properties of the product are lost, but this allows you to extend its life. To prepare beef dishes on the bone, it is best to use fresh meat, then the taste and quality of the dishes will be at their best.

Hip cut

GOST 31797-2012 “Meat. Cutting beef into cuts. Technical specifications":

The anterior border of the hip cut is between the last lumbar and first sacral vertebrae, then, going around the pelvic bones, runs parallel to the femur to the knee joint, the posterior border is at the junction of the femur and tibia (along the knee joint).

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Classic beef on the bone in the oven

Oven-roasted meat is considered the most popular option. Baking in a sleeve allows you to make even the most unsuccessful piece soft and juicy. It is convenient that the housewife does not need to be in the kitchen all the time; she can be distracted by other things.

The classic recipe for beef on the bone is simple and accessible to everyone. For preparation you will need the following ingredients:

Beef with bone (the quantity is selected based on the number of eaters).
Salt to taste.
White pepper, black pepper and a mixture of peppers.
Khmeli-suneli.

It is not always correct to indicate the exact amount of spices, so we leave this to the discretion of the housewife, who takes into account all the preferences of consumers.

Cooking process:

The meat must be rinsed under cold water, inspect the piece, remove all films, veins and excess fat. After this, dry the meat using paper napkins.
Mix all the spices in a separate container. Rub the resulting mixture thoroughly onto the beef on all sides.
Place the meat in a roasting bag and place on a baking sheet. There is no need to immediately put the product in the oven; you need to let it brew for about an hour.
The meat is baked for 1.5 hours at a temperature of 200 degrees, then about half an hour at a temperature of 170 degrees.

The finished product is cut into slices and served to the table. The recipe is banal and simple, but the result will surprise your household with its rich and refined taste.

The beef thigh cut is divided into parts and smaller cuts:

Lower part - subthigh - lower part of the thigh, upper part of the hind leg of cattle, calf muscle.
The outer part is the rump (Silverside) - the biceps muscle - the largest muscle of the thigh, and the cut (Topside) - the semitendinosus muscle of the thigh.
lateral part is the Thick Flank - the quadriceps femoris muscle, separated from the anterior edge of the femur and the tensor fascia lata, covered with a superficial film and a layer of subcutaneous fat.
The upper part is the Rump - a group of gluteal muscles (superficial, middle, accessory and deep), separated from the ilium and covered with a superficial film and a layer of subcutaneous fat.

Inner part - the inner thick muscles of the inner thigh.

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Quick beef recipe

Every housewife at least once wondered what to cook from beef on the bone quickly and tasty? A recipe comes to the rescue that does not require special skills and time; it is important to choose pieces of entrecote from the meat of a young calf (bull).

Ingredients:

Portioned meat on the bone.
Salt and black pepper to taste.
Olive oil.

Cooking steps:

The meat must be removed from the refrigerator and left to “breathe.” 10 minutes is enough. Rinse it under cold water, remove films and veins, and dry with paper towels.
Grease each piece with oil, salt and pepper, and leave the entrecotes to marinate for about half an hour.
Place the meat in a maximally preheated oven as close to the heat as possible, hold it for about 5 minutes and take it out.
The pieces need to be turned over and held for about 5 minutes.

Before serving the dish, the hostess is advised to let it sit for a few minutes. The dish is prepared quickly, the meat is tender and juicy. The main thing is to choose young calf meat.

Chopped rump cutlet

To prepare a chopped beef rump cutlet, the cook will need:

Required product (according to recipe)	Recommended Quantity
Beef rump	1.5 kg
Beef fat	150 g
Green onions	2-3 pcs.
Fresh tomatoes	3 pcs. medium size
Pickles	3 pcs. medium size
Butter	50 ml
Chicken eggs	5 pieces. large size
Soybean sauce	40 ml
Pink salt (preferably coarse)	1-2 pinches
Vegetable oil	50 ml
Ground pepper (black or white)	10 g

To prepare a chopped cutlet from a beef rump, it is recommended to follow the algorithm below:

To begin with, the rump needs to be washed, dried with paper napkins or a towel, then cut into small cubes, and then, adding salt and pepper, pour in soybean sauce.
The optimal time for marinating beef in soy sauce is 2-3 hours. Increasing the specified marinating time is permissible, but decreasing it is not recommended (this may lead to the fact that the beef soy sauce does not have time to absorb as much as possible into the meat fibers, which is why the cutlets will not cook when fried). I'll keep in shape).
After the specified amount of time, the meat must be passed through a meat grinder together with beef fat.
The finished minced meat must be wrapped in cling film and then left in the refrigerator for another 2-4 hours.
The minced meat should be cut into pieces no more than 3 cm thick, then fry them until golden brown on both sides, and then place in a preheated oven for 5-10 minutes.
While the cutlets are baking, the eggs should be fried in a frying pan that has been previously greased with butter.
It is recommended to wash the green onions, finely chop them, and then place them on a plate.
Place a cutlet, pre-cut cucumbers and tomatoes into rings on finely chopped onion, and use scrambled eggs as the top layer. If desired, the scrambled eggs can be salted and seasoned with spices.

Recipe for beef and potatoes in the oven

There are many recipes for cooking beef on the bone. When looking for gourmet dishes, you can satisfy every fantasy. The article discusses the most optimal options that do not require any special knowledge from the cook.

Beef with potatoes can be safely called a complete dish that does not require any additional side dish.

Ingredients for cooking:

Beef meat (preferably lean).
Potato.
Olive oil.
Garlic.
Rosemary.
Salt and pepper to taste.

Cooking process:

The beef in this recipe does not need to be portioned in advance. It is necessary to rinse the meat under cold water, remove films and place on a baking sheet.
In a separate bowl, mix the oil with pepper, salt and rosemary (you can add any spices to your taste, granulated vegetables).
Coat the meat with the mixture on all sides. Place the garlic cloves around on a baking sheet; no need to peel them.
The potatoes must be peeled, cut into halves, thoroughly salted and placed around the meat on a baking sheet.
Cover the baking sheet with foil and secure the edges tightly around the baking sheet.
For baking, the temperature in the oven should reach 140-150 degrees. The meat will cook for about 4 hours. Then the foil must be removed and the temperature increased to the maximum mark. At high heat, the dish is ready in no more than 10 minutes.

The finished beef on the bone with potatoes turns out to be extremely soft: the process of prolonged simmering at low temperatures does not allow it to dry out. During this time, the potatoes are also soaked in meat and garlic juice. Spicy delicate taste guaranteed!

Baking

If you decide to bake the whole rump, then you cannot do without marinade. Usually, sour cream, soy sauce, and mineral water are used to marinate beef pulp. Beef should be marinated for two hours or more, since this meat absorbs the marinade for a long time.

Below are several beef marinade recipes. The pulp from the hip part, if marinated well, should literally melt in your mouth.

500 ml olive or sunflower oil, a pinch of coarse salt, 500 g onion, spices for meat.
Juice of 1 lemon, 3 cloves of garlic, 1 medium-sized onion, pinch of salt, 1 tsp. freshly ground black pepper, 120 ml water.
1 tsp. salt, 0.5 tsp. sugar, allspice, 500 ml vinegar (3%), 500 ml water, cloves, bay leaf.
380 ml of wine (preferably dry red), carrots, 1 onion, a bunch of parsley, rosemary, 4 clove buds, 4 bay leaves.
Lemon juice, a quarter cup of good soy sauce, 250 ml water, 1 tbsp. l. corn starch, 1 tsp. dry ginger, 1-2 cloves of garlic.
200 ml mineral water, a pinch of black pepper, 30 ml lemon juice.
1.5 tsp. pepper, 4 cloves of garlic, 2 tbsp. l. mustard (preferably spicy, but any mustard will do), 50-60 ml. oils
4 tbsp. l. sour cream (preferably full fat), a pinch of black pepper, 1 clove of garlic, 1.5 tbsp. l. paprika.

You can be sure that cooking beef thigh in the oven is an excellent option for both a family dinner and for entertaining guests. You can bake beef in various ways:

In foil or sleeve. To make the beef pulp more juicy, it is recommended to add a piece of butter to it. If you want a crispy fried crust to form on the meat, 15 minutes before it is fully cooked, open the sleeve or foil, or cut it.
Whole on a baking sheet. Be sure to wrap the meat with baking thread, tightening it properly, otherwise the piece will lose its shape during baking.
With a side dish. For example, you can lay out chopped pieces of beef on a baking sheet, add salt and pepper, sprinkle onions cut into half rings on top, lay potato slices, brush with mayonnaise or sour cream, and sprinkle with cheese. A simple dish that impresses with its aroma even when cooked.
In pots. Place lightly fried pieces of rump in pots, then chopped onions, carrots into slices, add salt and spices, diced potatoes, add water and sprinkle with cheese, then bake.

Proper beef steak

Meat cooked in the oven will always find its gourmet. Special attention must be paid to preparing steaks. A well-fried piece of meat is every man’s dream.

To prepare this delicacy, it is important to choose the right meat. Marbled beef or meat from grain-fed bulls is best suited for this purpose. The main thing is not to choose fresh meat. The result will be disappointing.

Ingredients:

Beef on the bone (photo above).
Olive oil.
Garlic, rosemary.
Salt and pepper to taste.

Cooking the steak:

A piece of meat should be at least 4-5 centimeters thick. The steaks are thoroughly rubbed with oil, salt and pepper.
Place the steak in a very hot frying pan and sprinkle rosemary and garlic on top. The piece must be quickly fried over high heat in order not only to color the meat, but also to retain all its juices inside.
The steak is removed from the heat, placed in a baking dish and sent to the oven, preheated to maximum temperature. The beef is baked for about 10-15 minutes, after which the temperature is reduced and the meat is brought to the desired degree of doneness.
The finished steak should rest under foil outside the oven, about 10 minutes is enough.

The dish will undoubtedly decorate any table. Properly selected meat, cooked without unnecessary ingredients, has a special taste and juiciness.

Steak recipe

Beef rump is a product that produces evenly fried juicy steaks, the preparation of which will take no more than 40-60 minutes.

Beef rump, steak recipe.

Preparation next.

Ingredients

To prepare a beef rump steak, according to the classic recipe, the cook will need:

Required product according to prescription	Optimal quantity	Possible replacement for a similar product
New potatoes	450 g	—
Beef rump	700 g	Any other cut of beef that matches the characteristics of a rump.
Fresh garlic	1 clove	Garlic powder
Olive oil	100 ml	Sunflower oil, linseed oil.
Fresh rosemary	40 g	—
Fresh thyme	40 g	—
Lemon zest (finely grated)	20 g	—
Pink salt (preferably coarse salt)	2-3 pinches	Fine white salt
Zucchini	2-3 pcs. medium size	Zucchini
Lemon juice	40 ml	Orange juice
Fresh herbs	40 g	Dried greens mixture

Step-by-step cooking process

The step-by-step process for preparing beef rump steak looks like this:

First you need to wash the potatoes, then peel them, cut them and put them in a deep pan.
To the potatoes you need to add previously peeled and pressed garlic, salt, and then pour the ingredients with filtered water in a volume sufficient to cover them completely.
When the water in the pan boils, you need to reduce the heat, and then continue to cook the vegetables for another 10 minutes.
After the specified amount of time, it is recommended to drain the water and add the garlic.
In a separate plate, mix olive oil, lemon zest, salt and prepared spices, herbs and spices.
It is recommended to wash, peel and then mix the zucchini in a separate dish with 40 ml of the prepared oil mass.
The beef must be washed and cut into pieces no more than 3 cm thick.
The oil composition must be evenly distributed over the surface of the beef tenderloin.
Fry the rump and zucchini in a preheated frying pan (preferably use a grill pan).
It is recommended to serve the finished beef with zucchini and potatoes, generously pouring butter sauce over the ingredients on top.

Beef on the bone for soup

Main courses made from red meat are always welcome guests on the table. Among the recipes for dishes made from beef bones there are a lot of soups. To prepare the first course with beef broth, it is also important to choose the right piece of meat.

Here are the most basic recommendations:

If you do not plan to prepare a dietary dish, choose beef on the bone.
The sugar bone in the meat will give the soup a rich taste and aroma.
It is recommended to choose meat not only with a bone, but also with a layer of fat, which will make the meat for soup soft and the broth nutritious.

Experienced housewives can easily answer that ribs, brisket or bone-in shoulder are best suited for soup.

Useful tips

The following tips will help you prepare delicious beef dishes:

the meat should not be cut too finely, otherwise in this form it can quickly burn or dry out;
Read also: Soup “Kharcho” - a classic recipe for cooking at home
if you plan to stew beef for a long time, you definitely need to take care of the sauce for it (for example, based on cream/sour cream) or regularly add water or broth to the product;
Wine, both dry white and red, is also suitable for simmering meat in liquid.

You can prepare beef thigh pulp from Miratorg in several dozen ways. These are options with vegetables, in various sauces or directly as side dishes.

Cooking secrets for housewives

Every woman strives to surprise with her culinary skills. When cooking beef, you need to preserve the softness and juiciness of the meat, then the result will exceed all your wildest expectations.

Some useful tips:

To increase the softness of the dish during cooking, it is recommended to add lime or lemon juice to the meat.
It is best to cut beef meat along the grain, but not across it.
If the meat is dark in color and the fat layers are not white but yellowish, then such meat is not suitable for baking or frying. It is better to boil or stew old beef.

If you learn to choose quality meat and find your own supplier, then you don’t have to worry about the quality of your dishes. Fresh meat will require a little love and care in the cooking process, not additional tricks.