How to cook a beef head?
Take a small beef head, 3-4 bay leaves, a head of garlic, salt and pepper. We cut the head and cheeks into pieces and set them to soak overnight, pouring cold water. Then fill it with fresh water and cook over low heat. After the water boils, you need to salt, add garlic cloves, bay leaves, pepper. After about 2-3 hours, the meat begins to move away from the bones, which means that the cooking process is over. We take it out of the water and separate the pulp from the bones. Strain the broth and serve in separate cups, bowls. In fact, it is almost ready-made, hot jelly. It is very difficult to digest beef. But insufficient cooking time will turn the meat into rubber, which is easily determined using an ordinary fork.
What is made from beef head?
Since the beef head is rich in collagen due to the abundance of veins and cartilage, excellent jellies and very rich soups are obtained from it. Sometimes meat is cut from the skull - it is preferable to buy such beef so as not to bother with rather tedious cutting.More from the head meat boil stew - cook for a long time and roll up in jars.
For quick meals (frying), meat from the head is not suitable.
Beef brains, unlike meat, must be cooked immediately after being removed from the head. They do not need to be soaked and cannot be refrigerated. The brains are washed, the film is removed and fried in breadcrumbs and spices. And immediately served on the table. This dish is delicious just hot after cooking.
We clean and wash correctly
Areas with bristles must be cut off. Chopped beef cuts are rinsed with cold water. The tongue is also filled with salt and flour, and its tip is cut off (it is believed that the cow tries everything with it).