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.
Servings: 12 pieces
- 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
Wash and rinse the meat under cold water, remove any visible fat and add the washed meat to a clean pot.
Place the meat on low-medium heat, add chopped onions, salt, stock powder, white pepper, oregano, parsley and bay leaves. Stir to combine, add ⅓ cup of water, cover the pot with a lid and simmer for 10 minutes.
Check on the meat, add 1 cup of water, stir to combine then continue to cook on medium heat until the meat is tender to your liking. Depending on the quantity, size and the cut of meat you use, the beef should be fully cooked at about 30 minutes in total.
Separate the meat from the stock and use as desired in dishes. You can also fry or grill it for a healthier option.
You do not need too much water to boil your meat perfectly. The meat produces it own liquid whilst cooking. All you need to do is cook it on medium heat, and add little water as needed so that the meat doesn't burn.