Priprema crvenog mesa
1. Odležavanje i temperatura
a) Meso iz frižidera izvaditi 30–60 minuta pre pripreme da dostigne sobnu temperaturu. To obezbeđuje ravnomerno pečenje i sočnost.
b) Sveže goveđe i divljač često imaju korist od kratkog odležavanja (u kontrolisanim uslovima), jer se enzimi razgrađuju vlakna i poboljšavaju ukus*.
2. Čišćenje i obrada
a) Ukloniti višak opni i tvrdih žilica, ali ostaviti umerenu količinu masnoće – ona štiti meso od isušivanja.
b) Kod divljači obavezno odstraniti površinske opne i po potrebi kratko potopiti u mleko ili marinadu (neutralizuje jači miris).
3. Soljenje – kada i kako
a) Za brzo pečenje (biftek, ramstek, fileti): soliti neposredno pre ili odmah nakon pečenja.
b) Za sporo kuvanje i pečenje u rerni: soliti ranije (1–12 h), jer so pomaže zadržavanje sokova i ravnomerno začinjavanje.
4. Mariniranje
a) Marinade se koriste za aromu i omekšavanje (posebno kod svinjetine, jagnjetine i divljači).
b) Osnovna marinada: masnoća (ulje), kiselina (vino, limun, sirće), začini i bilje.
c) Vreme mariniranja:
- Tanki komadi: 30 min – 2 h
- Veći komadi: 6–24 h (u frižideru)
5. Termička obrada – osnovna pravila
a) Jaka vatra + kratko pečenje: mekani, nemasni komadi (biftek, fileti).
b) Srednja vatra + pečenje: but, slabina, ramstek.
c) Tiha vatra + dugo kuvanje: vrat, plećka, rebra (razgradnja kolagena → mekano meso).
6. Odmor mesa
a) Nakon pečenja meso ostaviti da odmori 5–15 minuta (prekriveno folijom). Sokovi se redistribuiraju i meso ostaje sočno.
Napomene:
Za kratko odležavanje mesa
a) goveđe meso (stekovi - odresci, veći komadi)
- temperatura: 0–4 °C (frižider, donja polica)
- vreme: 2–5 dana, zavisno od debljine i kvaliteta mesa
- efekat: meso postaje mekše, sokovi i ukusi se intenziviraju
b) divljač (jelen, srna, zec, fazan)
- temperatura: 0–4 °C (frižider ili hladna podrumska prostorija ako je kontrolisana)
- vreme: 1–3 dana za manje životinje, 3–5 dana za veće komade
- efekat: enzimi razgrađuju vlakna, meso je sočnije i aromatičnije.
c) svinjetina (vrat, but, rebra)
- temperatura: 0–4 °C (frižider, donja polica)
- vreme: 1–3 dana, zavisno od debljine i svežine komada
- efekat: meso postaje nežnije, sokovi se bolje raspoređuju, ukusi intenzivniji
d) jagnjetina (but, plećka, rebarca)
- temperatura: 0–4 °C (frižider, donja polica)
- vreme: 1–4 dana, zavisno od veličine i debljine komada
efekat: enzimi razgrađuju mišićna
- vlakna, meso je mekše i aromatičnije
e) konjsko meso
- temperatura: 0–4 °C (frižider, donja polica)
- vreme: 2–5 dana za veće komade
efekat: odležavanje povećava
- sočnost i poboljšava ukus, posebno za stek i pečenje
Saveti:
- Mesо čuvati u otvorenoj posudi ili prekriveno kuhinjskom krpom, da može da „diše“.
- Ne predugo – duže od navedenog može dovesti do kvarenja.
- Odležano meso je posebno pogodno za kratko pečenje, roštilj ili pečenje u rerni, jer je prirodno mekše.
Temperature pečenja crvenog mesa
Temperatura pečenja crvenog mesa je ključna za postizanje željenog stepena pečenosti, od malo pečenog (en. rare) do potpuno pečenog (en. well done). Stepen pečenja određuje koliko će sredina mesa biti crvena ili ružičasta, koliko će biti sočno i mekano, ali i kakvu će teksturu imati.
a) Malo pečeno (en. rare) označava meso koje je spolja blago zapečeno, dok je sredina crvena i veoma sočna. Unutrašnja temperatura treba da bude oko 50–52 °C. Ovo je idealno za kvalitetne, nežne odreske jer čuva prirodne sokove i pun ukus.
b) Srednje malo pečeno (en. medium rare) je najčešće preporučeni stepen pečenja kod govedine – sredina mesa je ružičasta i sočna, sa unutrašnjom temperaturom od 55–57 °C. Meso je mekano, a tekstura savršeno balansirana između sočnosti i čvrstoće.
c) Srednje pečeno (en. medium) ima ružičastu sredinu sa manjim tragom crvene boje, unutrašnja temperatura iznosi 60–63 °C. Ovo je kompromis između sočnosti i potpunog pečenja, idealno za one koji vole nešto čvršće meso.
d) Srednje dobro pečeno (en. medium well) meso je gotovo potpuno pečeno, sa minimalnom ružičastom sredinom, na temperaturi od 65–68 °C. Sočnost se smanjuje, a tekstura postaje čvršća, pa je važno paziti da se ne prepeče.
e) Dobro pečeno (en. well done) znači da je meso potpuno pečeno, unutrašnja temperatura je 70 °C i više. Boja je ravnomerno braon, sokovi su uglavnom izgubljeni, a tekstura čvrsta. Ovo je izbor za one koji iz zdravstvenih ili ličnih razloga preferiraju potpuno pečeno meso.
Za postizanje savršenog rezultata, preporučuje se korišćenje termometra za precizno merenje temperature u najdebljem delu mesa. Takođe, nakon pečenja meso treba ostaviti da odstoji 5–10 minuta, što omogućava ravnomernu raspodelu sokova i povećava sočnost.
Pravilno pečenje ne zavisi samo od temperature, već i od debljine mesa, načina pečenja i vrste rerne ili tiganja, pa je kombinacija ovih faktora ključ za idealan rezultat.
Napomena: svinjetina i perad se preporučuje peći do minimum 60°C radi bezbednosti.
Ceste greške u pripremi
1. Hladno meso direktno na tiganj/roštilj → unutrašnjost ostaje hladna i ne peče se ravnomerno.
2. Previše okretanja mesa → gubi sokove, manje korice.
3. Soljenje pre dužeg mariniranja kod brze pripreme → izvlači sokove i isuši meso.
4. Visoka temperatura kod masnijih delova → može doći do pregorevanja spolja, a unutra ostaje sirovo.
5. Nedovoljno odmora nakon pečenja → sokovi ne redistribuiraju, meso suvo.
Dijetetska varijanta
1. Birati nemasne delove mesa: goveđa plećka, teletina, svinjski but bez masnog sloja.
2. Marinade sa uljem u minimalnoj količini ili sa jogurtom, citrusom, vinom.
3. Sporo pečenje ili kuvanje u vodi/povrtnom bujonu → zadržava sočnost bez dodatnih masti.
4. Pečenje u foliji→ meso ostaje mekano i sočno.
5. Začini i bilje → daju aromu bez masnoće i kalorija.
Kratka priprema mesa po vrstama:
1. Govedina
- Obrisati, blago posoliti, kratko zapeći na jakoj vatri ili sporo krčkati za gulaš.
- Za pečenje u rerni: prethodno zapeći spolja radi korice.
2. Svinjetina
- Marinirati ili suvo začiniti.
- Masnije delove peći kraće ili na nižoj temperaturi za sočnost.
3. Jagnjetina i jareće meso
- Odlično podnosi beli luk, ruzmarin, majčinu dušicu.
- Kratko pečenje ili sporo u rerni, uz redovno podlivanje.
4. Teletina
- Minimalno začinjavanje (so, malo bibera).
- Kratka termička obrada čuva nežnost.
5. Divljač
- Marinirati u vinu, začinskom bilju i povrću.
- Sporo kuvanje ili pečenje uz dodatak masnoće.
6. Konjetina
- Obavezno sporo kuvanje ili pečenje.
- Dobro se slaže sa lovorom, klekom i crnim vinom.
Upotreba crvenog mesa
1. Govedina
a) Za roštilj: biftek, ramstek, rebra; brzo pečenje na jakoj vatri.
b) Za gulaš i sporo kuvanje: plećka, vrat, but; kuvanje 1–3 h daje mekano meso.
c) Za pečenje u rerni: but, ramstek; idealno marinirano ili začinjeno.
2. Svinjetina
a) Za roštilj: vrat i rebra; masnije delove kratko peći ili dimiti.
b) Za gulaš ili paprikaš: but i vrat; krako kuvan ili sporo krčkan, mekano i sočno.
c) Za pečenje: slabina i but; pečenje u rerni s koricom ili marinadom.
3. Jagnjetina i jareće meso
a) Za roštilj: rebra i but; brzo pečenje ili mariniranje.
b) Za gulaš ili paprikaš: vrat i plećka; sporo kuvanje čini meso mekšim.
c) Za pečenje u rerni: but i plećka; aromatične začinske marinade su odlične.
4. Teletina
Za sporo kuvanje: plećka i vrat; blago začinjeno, mekano i sočno.
Za brzo pečenje ili sotiranje: fileti i grudi; kratko pečenje da ostane nežno.
5. Divljač (jelen, srna, zec, divlja svinja)
a) Za gulaš i paprikaš: vrat, plećka; sporo kuvanje sa vinom ili povrćem.
b) Za pečenje: but i rebra; sporo pečenje sa biljem i masnoćom.
c) Za dimljenje: divlja svinja i jelen; dimljeni fileti i rebra.
6. Konjetina
a) Za pečenje u rerni: but i plećka; idealno sa aromatičnim biljem.
b) Za gulaš ili paprikaš: vrat i rebra; sporo kuvanje daje sočno meso.
Preparation of red meat
1. Aging and temperature
a) Take the meat out of the fridge 30-60 minutes before preparation so that it reaches room temperature. This ensures even roasting and juiciness.
b) Fresh beef and game often benefit from a short aging (in controlled conditions), because the enzymes break down the fibers and improve the taste*.
2. Cleaning and processing
a) Remove excess membranes and hard veins, but leave a moderate amount of fat - it protects the meat from drying out.
b) With wild game, it is mandatory to remove the surface membranes and, if necessary, briefly soak in milk or marinade (it neutralizes the stronger smell).
3. Salting - when and how
a) For quick roasting (steak, rump steak, fillets): salt immediately before or immediately after roasting.
b) For slow cooking and baking in the oven: add salt earlier (1–12 h), because salt helps retain juices and evenly season.
4. Marinating
a) Marinades are used for flavoring and softening (especially for pork, lamb and game).
b) Basic marinade: fat (oil), acid (wine, lemon, vinegar), spices and herbs.
c) Marinating time:
- Thin pieces: 30 min – 2 h
- Larger pieces: 6–24 h (in the fridge)
5. Heat treatment - basic rules
a) High heat + short roasting: soft, lean pieces (steak, fillets).
b) Medium heat + grilling: thigh, loin, rump steak.
c) Low heat + long cooking: neck, shoulder, ribs (decomposition of collagen → soft meat).
6. Rest of meat
a) After roasting, leave the meat to rest for 5-15 minutes (covered with foil). The juices are redistributed and the meat remains juicy.
Notes:
For short aging of meat
a) beef (steaks, larger pieces)
- temperature: 0–4°C (refrigerator, bottom shelf)
- time: 2–5 days, depending on the thickness and quality of the meat
- effect: meat becomes softer, juices and flavors intensify
b) game (deer, doe, rabbit, pheasant)
- temperature: 0–4°C (refrigerator or cool basement room if controlled)
- time: 1–3 days for smaller animals, 3–5 days for larger pieces
- effect: enzymes break down fibers, the meat is juicier and more aromatic.
c) pork (neck, thigh, ribs)
- temperature: 0–4°C (refrigerator, bottom shelf)
- time: 1–3 days, depending on the thickness and freshness of the pieces
- effect: the meat becomes more tender, the juices are better distributed, the flavors are more intense
d) lamb (thigh, shoulder, ribs)
- temperature: 0–4°C (refrigerator, bottom shelf)
- time: 1–4 days, depending on the size and thickness of the piece
effect: enzymes break down muscle tissue
- fiber, the meat is softer and more aromatic
e) horse meat
- temperature: 0–4°C (refrigerator, bottom shelf)
- time: 2–5 days for larger pieces
effect: aging increases
- juiciness and improves taste, especially for steak and roasting
Tips:
- Store the meat in an open container or covered with a kitchen towel, so that it can "breathe".
- Not too long – longer than this can lead to spoilage.
- Aged meat is particularly suitable for short roasting, grilling or baking in the oven, as it is naturally softer.
Cooking temperatures for red meat
The temperature at which red meat is cooked is crucial for achieving the desired degree of doneness, from rare to well done. The degree of doneness determines how red or pink the meat will be in the middle, how juicy and tender it will be, and what kind of texture it will have.
a) Rare means meat that is lightly browned on the outside, while the middle is red and very juicy. The internal temperature should be around 50–52°C (122-125 F). This is ideal for high-quality, tender steaks because it preserves natural juices and full flavor.
b) Medium rare is the most commonly recommended degree of doneness for beef – the center of the meat is pink and juicy, with an internal temperature of 55–57°C (131-135 F). The meat is tender, and the texture is perfectly balanced between juiciness and firmness.
c) Medium has a pink center with a slight hint of red, with an internal temperature of 60–63°C. This is a compromise between juiciness and complete cooking, ideal for those who like their meat a little firmer.
d) Medium well is almost completely cooked, with minimal pink in the center, at a temperature of 65–68°C (140-145 F). The juiciness decreases, and the texture becomes firmer, so it is important to be careful not to overcook it.
e) Well done means that the meat is completely cooked, with an internal temperature of 70°C (158 F) and above. The color is evenly brown, the juices are mostly lost, and the texture is firm. This is the choice for those who for health or personal reasons prefer fully roasted meat.
To achieve a perfect result, it is recommended to use a thermometer to precisely measure the temperature in the thickest part of the meat. Also, after roasting, the meat should be left to rest for 5-10 minutes, which allows for an even distribution of juices and increases juiciness.
Proper roasting depends not only on the temperature, but also on the thickness of the meat, the method of roasting and the type of oven or pan, so the combination of these factors is the key to an ideal result.
Note: pork and poultry are recommended to be baked to a minimum of 60°C for safety.
Frequent errors in preparation
1. Cold meat directly on the pan/grill → the inside remains cold and does not cook evenly.
2. Turning the meat too much → loses juices, less crust.
3. Salting before longer marinating in quick preparation → extracts juices and dries out the meat.
4. High temperature with fattier parts → burning may occur on the outside, while the inside remains raw.
5. Insufficient rest after roasting → juices do not redistribute, meat dry.
Diet variant
1. Choose lean parts of meat: beef shoulder, veal, pork leg without a fatty layer.
2. Marinades with a minimum amount of oil or with yogurt, citrus, wine.
3. Slow roasting or cooking in water/vegetable broth → retains juiciness without additional fat.
4. Baking in foil → the meat remains soft and juicy.
5. Spices and herbs → give flavor without fat and calories.
Brief preparation of meat by type:
1. Beef
- Wipe, lightly salt, briefly sear over high heat or simmer slowly for goulash.
- For baking in the oven: pre-brown the outside for a crust.
2. Pork
- Marinate or dry season.
- Bake fattier parts for a shorter time or at a lower temperature for juiciness.
3. Lamb and goat meat
- Goes well with garlic, rosemary, and thyme.
- Roast briefly or slowly in the oven, basting regularly.
4. Veal
- Minimal seasoning (salt, a little pepper).
- Short cooking preserves tenderness.
5. Game
- Marinate in wine, herbs and vegetables.
- Slow cooking or roasting with added fat.
6. Equine - horse
- Mandatory slow cooking or roasting.
- Goes well with laurel, juniper and red wine.
Use of red meat
1. Beef
a) For grilling: steak, rump steak, ribs; quick roasting on high heat.
b) For goulash and slow cooking: shoulder, neck, thigh; cooking for 1–3 h gives soft meat.
c) For baking in the oven: thigh, rump steak; ideally marinated or seasoned.
2. Pork
a) For barbecue: neck and ribs; the fattier parts should be briefly baked or smoked.
b) For goulash or stew: thigh and neck; lightly cooked or slow simmered, soft and juicy.
c) For roasting: loin and thigh; baking in the oven with crust or marinade.
3. Lamb and goat meat
a) For barbecue: ribs and thigh; quick roasting or marinating.
b) For stew or stew: neck and shoulder; slow cooking makes the meat more tender.
c) For oven roasting: leg and shoulder; aromatic spice marinades are excellent.
4. Veal
For slow cooking: shoulder and neck; mildly spiced, soft and juicy.
For quick roasting or sautéing: fillets and breasts; short roast to keep them tender.
5. Game (deer, roe deer, rabbit, wild boar)
a) For stew and stew: neck, shoulder; slow cooking with wine or vegetables.
b) For roasting: leg and ribs; slow roast with herbs and fat.
c) For smoking: wild boar and deer; smoked fillets and ribs.
6. Horse meat
a) For oven roasting: leg and shoulder; ideal with aromatic herbs.
b) For goulash or stew: neck and ribs; slow cooking produces juicy meat.
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