What parts of beef are used for homemade grilled beef? How to marinate and season grilled beef skewers

In the hot summer, everyone likes to eat barbecue and drink beer, not to mention the enjoyment and deliciousness. However, people now pay more and more attention to health and wellness. Sometimes the hygiene quality outside is difficult to guarantee. Many people like to cook beef at home if they have time. What part of the beef should be used? What are the marinating methods and seasonings for grilled beef skewers? The following is a detailed introduction for you.

Contents of this article

1. What parts of beef should be used for homemade roast beef?

2. Marinating method and seasoning of grilled beef skewers

3. Tips for roasting beef

What parts of beef are used for homemade roast beef

Homemade roast beef can be made with tenderloin, sirloin, bottom tenderloin, leg meat, short ribs, etc.

1. Upper tenderloin: more lean meat and more fat; suitable for barbecue and steak.

2. Tenderloin: The loin meat part between the upper tenderloin and the tenderloin is the largest part of the back meat. It is also the most high-grade and tender part of beef. It has a moderate fat content and is suitable for steak and stir-fry. For example, fillet steak and T-bone steak belong to this part.

3. Lower tenderloin: also known as back meat, is the tail end of the loin; the meat is tender second only to fillet, with a moderate fat content, mostly used for steaks and barbecues; called sirloin steak.

4. Leg meat: This is the part of the cow that moves frequently; therefore, the meat is coarser and has less fat, and is mostly used for stewing and minced meat. The thigh meat is softer and can be used for steak and charcoal grilling.

5. Short ribs: The meat is firm, with a high fat content that is evenly distributed; suitable for barbecue and steak, for example: charcoal-grilled short ribs.

Grilled beef skewers marinating method and seasoning

First, wash the beef and cut it into small pieces. Prepare an onion and wash and cut it into shreds. Put an appropriate amount of cooking wine, cumin powder and black pepper in a bowl, mix it with the beef and onion, then add an appropriate amount of cooking oil and mix it again. Cover with plastic wrap and wait. The best marinating time is half an hour to an hour.

Beef has a strong fishy smell. To remove this smell, marinating before cooking is essential. Cooking wine, cumin powder and black pepper can not only season the beef, but also remove the fishy smell.

Pay attention to the heat when roasting beef. Do not roast it for too long. You can eat it when the beef changes color. This way the roasted beef skewers will be more tender.

Roast beef tips

Beef tendon, beef shank, beef heart tube, lamb trotter, lamb shank, chicken feet, this is a kind of thing. This kind of thing is cooked in pressure cookers and old soup pots in advance. Generally, they need to be cooled and frozen after being cooked. They need to be thawed in a microwave before baking. Be sure to thaw thoroughly. This kind of thing does not need to be baked for too long on the stove. Don't brush with soy sauce, just brush with oil. When oil bubbles appear on the surface of the baked item, you can add the ingredients. Don't bake them too old. The tendons and tendons will become hard if they are baked too old. Just heat them through.