How to cook beef round? (Kako skuvati juneci but?)

Beef round = beef topside.

Cooked beef round is a simple and nutritious dish in which the meat is soft and juicy by slow cooking in seasoned water. It can be served with cooked vegetables, a side dish of your choice or used to prepare soup and chowder, broth and other dishes.

Tags: for diabetics, for insulin resistance, for the heart, for the brain, high protein, for energy, for children, for school, bring to work, for skin, for hair, gluten free, keto, LCHF, low UH, for anemia, for PCOS-PMOS, for Hashimoto's, for hypothyroidism, for gout (with moderate meat intake), fit recipe, for weight loss, for stomach, anti-cellulite menu, for IBS (without onion only).

Preparation time: 20 minutes.

Cooking time: 1.5–2.5 h - 2.5–3 h.

Cooling time: 30 minutes.

Total time: 2 h 20 minutes - 3 h 50 minutes.

Ingredients (for 3 servings): 500 g of beef round, 1–1.5 l of water (to cover the meat), 1 teaspoon of salt (about 5 g), ½ teaspoon of peppercorns (about 10–15 grains), 1 dry bay leaf, 1 small onion (about 80 g, optional), 1 carrot (about 80 g), 2 sprigs of fresh parsley.

Preparation:

1. Cut the beef round (beef topside) into pieces about 5–6 cm in size (thickness). Peel the onion and carrot. Cut the onion in half and leave the carrot whole.

2. Place the beef round in a pan and pour cold water over it so that it is completely covered.

3. Add salt, peppercorns, bay leaf, onion, carrot and parsley.

4. When the water boils, remove the foam, reduce the temperature and cook, covered, on low heat (2 out of 6) for about 1.5 - 2.5 hours, until the meat is soft. A whole piece of 500 g, about 2.5–3 hours (until the meat is soft and a fork passes through it easily).

The water should only flow gently, with occasional bubbles, not boil strongly. This way, the meat cooks more slowly and remains softer.

5. Towards the end of cooking, remove the parsley and bay leaf. You can leave the onion and carrot in the soup, or stew (chowder) or remove them together with the meat, depending on the purpose.

The cooked beef round can be served with:

1. cooked potatoes
2. mashed potatoes
3. cooked rice
4. polenta
5. pasta
6. buckwheat
7. bulgur
8. cooked vegetables (carrots, broccoli, cauliflower, green beans)
9. stewed cabbage
10. fresh vegetable salad
11. tomato sauce
12. dill sauce
13. mushroom sauce
14. horseradish sauce
15. mustard sauce
16. grilled vegetables
17. baked vegetables from the oven (potatoes, carrots, celery, parsnips)
18. vegetable risotto
19. barley as a side dish
20. millet as a side dish
21. couscous
22. gnocchi
23. homemade potato dumplings
24. baked potatoes
25. vegetable puree cream (e.g. celery puree or cauliflower puree)
26. mixed salad (lettuce, cabbage salad, beetroot salad, cucumber salad)
27. pickles (pickled cucumbers, pickled peppers, sauerkraut - fermented cabbage, pickled carrots, pickled cauliflower, pickled green tomatoes)
28. bread and rolls
29. tortillas

Kuvani juneći but je jednostavno i hranljivo jelo u kome se meso laganim kuvanjem u začinjenoj vodi pretvara u mekano i sočno. Može se poslužiti uz kuvano povrće, prilog po izboru ili koristiti za pripremu supe i corbe, bujona i drugih jela.

Oznake: za dijabeticare, za insulinsku rezistenciju, za srce, za mozak, visoki proteini, za energiju, za decu, za skolu, za poneti na posao, za kožu, za kosu, bezglutensko, keto, LCHF, niski UH, za anemiju, za PCOS-PMOS, za Hashimoto, za hipotireozu, za giht (uz umeren unos mesa), fit recept, za mrsavljenje, za stomak, anticelulit jelovnik, za IBS (samo bez crnog luka).

Vreme pripreme: 20 minuta.

Vreme kuvanja: 1.5–2.5 h - 2.5–3 h.

Vreme hlađenja: 30 minuta.

Ukupno vreme: 2 h 20 minuta - 3 h 50 minuta. 

Sastojci (za 3 porcije): 500 g junećeg buta, 1–1,5 l vode (da meso bude prekriveno), 1 kašičica soli (oko 5 g), ½ kašičice bibera u zrnu (oko 10–15 zrna), 1 suvi list lovora, 1 manji crni luk (oko 80 g, opciono), 1 šargarepa (oko 80 g), 2 grančice svežeg lista peršuna.

Priprema:

1. Juneći but iseći na komade veličine (debljine) oko 5–6 cm. Crni luk i sargarepu oljustiti. Crni luk prepoloviti a šargarepu ostaviti celu.

2. Juneći but staviti u šerpu i preliti hladnom vodom tako da bude potpuno prekriveno.

3. Dodati so, biber u zrnu, lovorov list, crni luk, šargarepu i peršun.

4. Kada voda provri, skinuti penu, smanjiti temperaturu i kuvati poklopljeno na laganoj vatri (2 od 6) oko 1,5–2,5 sata, dok meso ne omekša. Ceo komad od 500 g, oko 2,5–3 sata, dok meso ne omekša i viljuška lako prolazi kroz njega).

Voda treba samo blago da struji, sa povremenim mehurićima, ne da jako ključa. Tako se meso sporije kuva i ostaje mekše.

5. Pred kraj kuvanja izvaditi peršun i list lovora. Luk i šargarepu možeš ostaviti u supi tj. corbi ili ih izvaditi zajedno sa mesom, zavisno od namene.

Uz kuvani juneći but moze da se posluzi:

1. kuvani krompir
2. pire krompir
3. kuvani pirinac 
4. palenta ili kacamak
5. testenina
6. heljda
7. bulgur
8. kuvano povrce (šargarepa, brokoli, karfiol, boranija)
9. dinstani kupus
10. salata od svežeg povrća
11. sos od paradajza
12. sos od mirodjije
13. sos od pecuraka
14. sos od rena
15. sos od senfa
16. grilovano povrće
17. peceno povrce iz rerne (krompir, šargarepa, celer, paškanat)
18. povrtni rizoto
19. jecam kao prilog
20. proso kao prilog
21. kuskus
22. njoke
23. domace knedle od krompira
24. peceni krompir
25. krem od povrća (npr. pire od celera ili pire od karfiola)
26. mešana salata (zelena salata, kupus salata, cvekla salata, krastavac salata)
27. tursija (kiseli krastavci, kisela paprika, kiseo kupus, kisela šargarepa, kiseo karfiol, kiseo zeleni paradajz)
28. hleb i kifle 
29. tortilje