Diced Meat: Delicious Recipes and Tips for a Perfect Preparation!
Discover the secret to preparing cubed meat juicy and flavorful! Practical recipes, cutting tips, seasonings, and tricks for an amazing result.
Introduction
A cubed meat is an extremely versatile ingredient that adapts to a wide variety of dishes, from the simplest and quickest to the most elaborate and time-consuming. Whether in a creamy stroganoff, a comforting stew, juicy skewers, or a flavorful picadinho, cubed meat is always a great choice. But to guarantee the success of your recipes, you need to know some preparation secrets. In this article, we will share valuable tips on how to choose the ideal meat, season it correctly, and cook it to perfection, as well as present delicious recipes to inspire you. Get ready to discover the wonderful world of cubed meat!
Advantages of Cooking with Cubed Meat
Cooking with cubed meat offers several advantages, both in terms of practicality and flavor:
- Versatility: A cubed meat can be used in a wide range of recipes, such as stews, ragouts, stroganoffs, picadinhos, skewers, curries, among others.
- Practicality: Being cut into smaller pieces, cubed meat cooks faster than whole pieces, saving time in the kitchen.
- Flavor: When prepared correctly, cubed meat becomes tender, juicy, and absorbs seasonings well, resulting in full-flavored dishes.
- Economy: Often, meat cuts ideal for cubing are more affordable than whole premium cuts.
- Better use: Cubed meat is excellent for using leftovers from other preparations.
Choosing the Ideal Meat for Cubing
Choosing the meat is a fundamental step for the success of any recipe with cubed meat. Not all cuts are ideal for this type of preparation. Here are some suggestions:
- Chuck: A front cut, leaner with long fibers, perfect for long and slow cooking, such as stews and ragouts.
- Round: Also located in the front part, it is tender and has little fat, making it a great option for stroganoffs and picadinhos.
- Shank: Front or hind cut, with a lot of collagen that turns into gelatin during slow cooking, leaving the meat tender and the sauce rich. Ideal for stews, soups, and pot roasts.
- Brisket: Front cut, more fibrous with a good amount of fat. Requires long cooking to tenderize, recommended for stews and pot roasts.
- Rump (Bottom Round): Located in the hind part, it is a firmer cut with less fat, requiring longer cooking.
- Shoulder: Front cut, marbled with fat, which guarantees juiciness and flavor. Ideal for pot roasts and stews.
Tip: When buying meat, ask the butcher to cut it into uniform cubes (about 2 to 3 cm). This ensures the meat cooks evenly.
Practical and Delicious Recipe: Cubed Beef Stroganoff
To start exploring the world of cubed meat, how about a classic and irresistible stroganoff recipe? Follow the step-by-step and get ready to enjoy!
Ingredients:
- 600g of cubed meat (round, sirloin, or tenderloin are great options)
- 1 medium chopped onion
- 2 cloves garlic, chopped
- 200g sliced canned mushrooms (optional)
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 tablespoon wheat flour
- 1 cup heavy cream (or carton cream)
- 1/2 cup beef broth (homemade or industrialized)
- 2 tablespoons yellow mustard
- 3 tablespoons ketchup
- Salt and black pepper to taste
- Fresh chopped parsley to finish
Preparation Method:
- Season the meat: In a bowl, season the meat cubes with salt and black pepper to taste.
- Sear the meat: In a large pan or heavy-bottom skillet, heat the oil and half the butter over high heat. Add the meat cubes and sear on all sides until browned. Do this in batches to avoid accumulating too much liquid in the pan. Remove the meat from the pan and set aside.
- Sauté the aromatics: In the same pan, add the remaining butter and sauté the onion until soft and translucent. Add the garlic and sauté for another minute until fragrant. If using, add the sliced mushrooms and sauté for a few minutes until tender.
- Prepare the sauce: Sprinkle the flour over the sautéed vegetables and stir well for about 1 minute to cook the flour. Gradually add the beef broth, stirring constantly to dissolve the flour and form a sauce.
- Add the remaining ingredients: Add the mustard, ketchup, and cream to the sauce. Mix well until smooth and creamy.
- Return the meat to the pan: Return the seared meat to the pan, coating it well with the sauce. Reduce heat to low, cover the pan and cook for about 10 to 15 minutes, or until the meat is tender and cooked to your liking. Stir occasionally.
- Finish and serve: Check the seasoning and adjust salt and pepper if necessary. Turn off the heat and finish with fresh chopped parsley. Serve the cubed cubed meat stroganoff accompanied by white rice and shoestring potatoes.
Other Delicious Ideas with Cubed Meat
Stroganoff is just one of the endless possibilities of recipes with cubed meat. Here are some more ideas to inspire you:
1. Stews and Ragouts: Pot Roast, Bourguignon and More
Cooking cubed meat slowly in a stew or ragout is a fail-safe way to get tender meat and a rich, flavorful sauce. Try preparing a classic bourguignon, a pot roast with vegetables, or a beef stew with dark beer.
2. Skewers: Practicality and Flavor
Cubed meat cubed meat skewers are practical, versatile, and delicious. Marinate the meat in your favorite seasonings, assemble the skewers alternating with vegetables like onion, bell pepper, and tomato, and grill on the barbecue, in a skillet, or in the oven.
3. Picadinho: A Brazilian Classic
Picadinho is a traditional Brazilian dish that combines cubed meat with sautéed onion, garlic, tomato, and other seasonings. It is usually served with rice, beans, farofa, and fried egg. A complete and comforting meal!
4. Pot Roast with Potatoes: Homemade Flavor
Cooking cubed meat in a pressure cooker with potatoes, carrots, and seasonings results in a dish full of flavor and melt-in-your-mouth meat. A homemade food classic!
5. Meat Curry: An Exotic Touch
For lovers of exotic flavors, a cubed meat curry is an excellent option. Use coconut milk, curry powder, ginger, garlic, and other seasonings to create an aromatic and full-of-personality dish.
6. Pasta with Cubed Meat: A Complete Meal
A cubed meat sauce well seasoned and slowly cooked is a great choice to accompany pasta. Serve with good grated Parmesan and have a complete and delicious meal!
Tips for Perfectly Cooking Cubed Meat
- Marinate the meat: Marinating cubed meat before cooking helps tenderize and add flavor. Let the meat marinate in the refrigerator for at least 30 minutes, or even overnight.
- Dry the meat: Before searing or grilling, dry the meat cubes well with paper towels. This helps achieve a golden, flavorful crust.
- Don’t overcrowd the pan: When searing the meat, do it in batches to avoid releasing too much liquid and cooking the meat in its own steam instead of browning.
- Use the right pan: For stews and ragouts, use a heavy-bottom pan that distributes heat evenly. An enameled cast iron pot is a great choice.
- Be patient: Cooking cubed meat slowly over low heat is the key to achieving tender and juicy meat. Don’t rush!
- Take advantage of the meat juices: The juices that form at the bottom of the pan during cooking are full of flavor. Use them to make a delicious sauce to accompany the meat.
Conclusion
A cubed meat is a versatile, practical, and delicious ingredient that can be the base for a multitude of dishes. With the tips and recipes we shared, you are ready to explore all the potential of this cut and create incredible meals for you and your family. Remember to choose the right meat for each type of preparation, season well, and cook patiently to achieve the best results. Unleash your creativity in the kitchen and enjoy your meal!
And you, what is your favorite recipe with cubed meat? Share your tips and suggestions in the comments!
Image Source: loja.srfilet
