What is in my beef seasoning
To flavor my beef or poultry, I like to use simple spices and herbs because I still want to be able to taste the flavor of the meat.
For my beef seasoning, I have used the following
In place of the yellow onion, I used red onion, but you can also use the two.
Parsley and dried oregano: These two herbs wouldn’t change the flavor of the meat. Instead, they add flavor, allowing you to still taste the meat.
White pepper: the recipe only calls for a little, so don’t worry about it being too spicy. You can use this according to preference.
You may use either chicken or beef stock cubes or powder (stock powder, bouillon powder). I am using chicken stock powder for this recipe.
Bay leaves
Salt to taste: If you plan to use stock cubes or powder, I suggest starting with 1 teaspoon per 1 kg of meat.
What cut of meat can I boil
Any type of meat can be boiled; for today’s recipe, I’m using shin beef, but you can also use beef shoulder, chunks, brisket, rounds, ribs, and sirloin. Etc. How long you boil the beef depends on the cut that you use.
Nigerian cuisine uses beef offal, also known as assorted meat, in its preparation. Tripe, lung, and other such portions of the beef require more time to cook. I clean and parboil offal with salt and onions for about 10 minutes, season it with less salt, and simmer it on low heat until it is tender.
For an example of how I prepared meat for cooking by parboiling it, see my assorted meat pepper soup. Additionally, boil stew beef or beef tips for only 10 to 15 minutes to avoid overcooking the meat.
Okay, since this is supposed to be a brief post, put on your apron and wash your hands before continuing.
Related Post: You might also be interested in reading my article on cleaning cow tongue.
How to boil meat (Boiled beef)
Remove any visible fat from the meat by washing and rinsing it under cold water. I prefer to leave some fat on the meat because it gives the stock and the beef flavor. Add the washed meat to a clean pot.
Add chopped onions, salt, stock powder, white pepper, oregano, parsley, and bay leaves to the meat and cook it on low to medium heat. Stir everything together, add one-third cup of water, cover the pot, and simmer for ten minutes.
Once the meat is tender enough for you, check on it periodically, add 1 cup of water, stir it in, and cook it for a further few minutes on medium heat. Beef should be fully cooked in about 30 minutes total, depending on the amount, size, and cut of meat you use.
Because meat naturally produces its own liquid, you don’t need much water for this recipe. Adding too much water would merely dilute the flavor of the finished product.
Use the meat you separate from the stock however you like in your dishes. For a healthier alternative, you can also fry or grill it.
The cooked beef and beef stock can both be kept in the refrigerator for up to five days. Make sure it is completely cooled before storing.
In the freezer, keep it for up to three months or longer.
Nigerian soup recipes that uses meat
If you tried this recipe, please let me know what you thought. Tag me @myactivekitchen on Instagram and save to your Pinterest
How To Boil Meat (Boiled Beef)Today I am sharing with you one of the ways I season and boil my meat using everyday ingredients. You can also use this technique to boil chicken or ground beef. The meat is perfectly seasoned, it is packed full of flavour, the meat is tender and delicious. The meat stock is rich and flavourful and can be used in many dishes that call for beef stock.
- 1 kg shin beef (2. 2lb) use any other cut of meat you prefer.
- 1 ⅓ water
- 1 medium onion chopped about ¾ cup
- 1 tablespoon chicken stock
- ½ tablespoon dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons white pepper
- 2 bay leaves salt to taste start with 1 teaspoon
- Water
- Remove any fat that is visible from the meat and wash it in cold water before adding it to a fresh pot.
- Add chopped onions, salt, stock powder, white pepper, oregano, parsley, and bay leaves to the meat and cook it on low to medium heat. Stir everything together, add one-third cup of water, cover the pot, and simmer for ten minutes.
- Once the meat is tender enough for you, check on it periodically, add 1 cup of water, stir it in, and cook it for a further few minutes on medium heat. Beef should be fully cooked in about 30 minutes total, depending on the amount, size, and cut of meat you use.
- Use the meat you separate from the stock however you like in your dishes. For a healthier alternative, you can also fry or grill it.
IF YOU TRYED THIS RECIPE, PLEASE GIVE IT A RATE AND LEAVE A REVIEW. USE #MYACTIVEKITCHEN OR TAG @MYACTIVEKITCHEN ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!.
How to boil meat perfectly (TENDER MEAT and RICH STOCK)
FAQ
What is boiling beef from the butcher?
This cut, taken from the flank, is perfect for making a hearty soup stock. The bone, which some regions of the country refer to as beef short ribs, contains marrow that gives any stock a rich depth of flavor. After boiling, the meat will fall from the bone.
Is boiling beef the same as stew meat?
The stew meat can come from any mediocre cut and is used for any soup that you want beef in. We frequently use steak trimmings and similar items, but there are various schools of thought regarding this. The area of the sternum where the ribs meet the beef will be cooked by boiling it.
Is boiling beef the same as short rib?
The traditional dish of boiling beef, which includes short rib as its main ingredient, as well as herbs and root vegetables, yields a tender, reasonably priced, and delectable meal. Do not be deterred by the name or the cost of this cut of beef because it makes a delicious meal.
What is Scottish boiling beef?
One of the least expensive cuts of beef, boiling beef, or runner beef, produces a large flank of tender beef and a light, flavorful broth when cooked slowly with a few select vegetables. We all adore the “brodo,” which is typically served with small pastina and generous amounts of grated parmesan.