How to Boil Beef (Boiled Meat)

January 27, 2025 Odiraa

How to Boil Beef (Boiled Meat)

Today, I’m sharing my tried-and-true method for boiling meat and seasoning it perfectly with simple, everyday ingredients.

This technique works not only for boiled beef but also for boiling chicken or ground beef.

The result? Perfectly seasoned, tender, and flavorful meat that elevates any dish, plus a rich, tasty meat stock that can be used in various recipes.

How to Boil Beef: Boiled Beef Recipe

In many Nigerian dishes, boiled meat plays a crucial role.

Properly seasoned boiled beef can enhance your soups and stews, while bland meat can detract from the flavor of even the best-prepared meals.

To avoid this, it’s essential to master the art of boiling meat and infusing it with rich flavors.

If you’re new to Nigerian cooking, you might wonder why we boil meat before cooking. In Nigerian and West African cuisines, boiling meat is the first step before using it in soups, frying, or grilling.

For example, in recipes like Nigerian beef stew or chicken stew, the process of boiling ensures the meat is tender and packed with flavor.

Are you worried about tough meat? Don’t be! If done correctly, boiled beef will be tender, juicy, and sometimes even fall apart deliciously.

For those who prefer meat with a firmer texture, you can adjust the cooking time to achieve your desired consistency.

Ingredients for Perfectly Seasoned Beef

I prefer using simple spices and herbs that complement the meat’s natural flavor without overpowering it.

Here’s what I typically use for boiling beef:

Onion: Red onion works best, but yellow or a combination of both is fine.
Dried oregano and parsley: These herbs enhance the flavor without masking the meat’s taste.
White pepper: Adds a mild heat and aroma (adjust to your preference).
Stock powder (bouillon): Use chicken or beef stock cubes/powder. In this recipe, I’m using chicken stock powder.
Bay leaves: For depth of flavor.
Salt: Start with 1 teaspoon for 1 kg (2.2 lbs) of meat, especially if using stock cubes/powder.

What Cuts Of Meat Can You Boil?

You can use any cut of meat for boil beef. For this recipe, I’m using shin beef, but you can also try beef shoulder, chunks, brisket, ribs, sirloin, or rounds.

The cut you choose will determine the cooking time:

Beef offal: Commonly used in Nigerian dishes, it includes tripe, lung, and other parts. These take longer to cook. I recommend parboiling offal with salt and onions for 10 minutes, rinsing it, and then simmering until tender.
Stew beef or beef tips: These require about 10-15 minutes to avoid overcooking.

How to Boil Meat (Boiled Beef)

Follow these simple steps for flavorful, tender boiled beef:

Ingredients:

1 kg (2.2 lbs) shin beef (or any cut of your choice)
1 medium onion, chopped (about 3/4 cup)
1 tablespoon chicken stock powder
1/2 tablespoon dried oregano
2 teaspoons dried parsley
2 teaspoons white pepper
2 bay leaves
Salt to taste (start with 1 teaspoon)
1 1/3 cups water (divided)

Instructions:

Prepare the meat: Wash and rinse the beef under cold water, removing any visible fat (leave some fat for flavor if preferred). Place the meat in a clean pot.
Season the meat: Add chopped onions, salt, chicken stock powder, white pepper, oregano, parsley, and bay leaves. Stir to combine.
Simmer gently: Add 1/3 cup of water, cover the pot with a lid, and simmer on low-medium heat for 10 minutes. This step helps the meat release its natural juices.
Add more water: Check the meat, stir, and add 1 cup of water. Continue cooking on medium heat until the beef is tender. This typically takes about 30 minutes, but cooking time depends on the size, cut, and quantity of meat.
Separate and use: Once cooked, separate the meat from the stock. Use the boiled meat as desired in soups, stews, or grill/fry for a healthier option.

Tips for Perfect-Boiled Meat

Don’t use too much water: Meat produces its own liquid during cooking. Adding excess water will dilute the flavor of both the meat and stock.
Taste as you go: Adjust the seasoning midway if necessary.
For firmer meat: Reduce the cooking time slightly.

How to Store Boiled Meat and Stock

Refrigerate: Store boiled meat and beef stock in an airtight container for up to 5 days. Ensure they are completely cooled before refrigerating.
Freeze: Both meat and stock can be frozen for up to 3 months or longer. Thaw in the fridge overnight before use.