Today, I’m sharing with you my technique for how to boil meat and season it perfectly using everyday ingredients. This method works for all kinds of meat, whether it’s beef, chicken, or ground beef. The result? Perfectly seasoned meat that’s tender, full of flavor, and the meat stock will be rich and tasty.
How to Boil Meat (Boiled Beef) Like a Pro
Why Boiling Meat is Key in Nigerian Cooking
In Nigerian cooking, boiled meat is a key ingredient in many dishes. It’s essential to get the seasoning right because bland meat can completely ruin an otherwise great dish. Well-seasoned boiled meat adds immense flavor to the final dish, elevating the entire meal. If you’re new to Nigerian cooking and wondering why we boil meat before cooking it further, welcome to the culture! In Nigeria and other parts of West Africa, we don’t do rare meat.
We always boil our meat or poultry first, then use it in soups, stews, or even grill or fry it. A good example of this is my popular Nigerian beef stew recipe and chicken stew recipe. I can also assure you that this process won’t make your meat tough. When done correctly, you’ll be left with tender, juicy meat—sometimes so tender it practically falls apart. But don’t worry, if you prefer firmer meat that’s still tender to the bite, this method works for that too.
What Goes Into My Beef Seasoning
I like to keep my beef seasoning simple. I want the meat to shine through, without overpowering the natural flavor with too many spices or herbs. Here’s what I use: Onion: I prefer red onion, but yellow onions work well too, or a combination of both. Dried oregano and parsley: These herbs add flavor without overwhelming the taste of the meat.
White pepper: A little goes a long way. You can adjust the amount based on your heat preference. Stock powder (bouillon powder): I use chicken stock powder for this recipe, but you can also use beef stock cubes or powder. Bay leaves: For that added depth of flavor. Salt to taste: I recommend starting with 1 teaspoon of salt for 1 kg of meat, especially if you’re using stock cubes or powder.
What Cut of Meat Can I Use?
You can boil any cut of meat, but in today’s recipe, I’m using shin beef. Other great options include beef shoulder, brisket, sirloin, rounds, or ribs. The cut of meat you choose will determine how long it takes to cook, so adjust the time accordingly. In Nigerian cooking, we also use assorted meat, which refers to the offal of the cow, like tripe, lungs, etc.
These require longer cooking times. To prepare offal, I parboil it with salt and onions for about 10 minutes, rinse, and then season it before simmering on low heat until tender. For a detailed look at how I parboil assorted meat, check out my assorted meat pepper soup recipe.
How to Boil Meat (Boiled Beef)
Now, let’s get to the good part: how to actually boil the meat.
1. Wash and Prepare the Meat Rinse the meat under cold water and remove any visible fat (though I like to leave a little fat for added flavor in the stock). Place the washed meat in a clean pot.
2. Add Seasoning Place the pot on low-medium heat. Add the chopped onions, salt, stock powder, white pepper, oregano, parsley, and bay leaves. Stir to combine. Add ⅓ cup of water, cover the pot, and simmer for about 10 minutes.
3. Cook the Meat Check the meat after 10 minutes, then add 1 cup of water and stir to combine. Continue cooking the meat on medium heat until it’s tender to your liking. Depending on the size and cut of the meat, this process should take about 30 minutes in total.
Note: Don’t add too much water, as meat produces its own liquid. Adding too much water could dilute the flavor, so keep the liquid just enough to cook the meat.
4. Separate the Meat from the Stock Once the meat is cooked to your desired tenderness, remove it from the stock. The stock can be reserved for other dishes, like soups or stews. You can also fry or grill the meat for a healthier option.
How to Store Boiled Meat
You can store the boiled meat and its stock in the fridge for up to 5 days. Make sure to allow them to cool completely before storing them in airtight containers. For longer storage, you can freeze the meat and stock for up to 3 months.
Nigerian Soup Recipes That Use Boiled Meat
Once you’ve boiled your meat, you can use it in many Nigerian dishes. Here are a few recipes that call for boiled beef:
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Afang Soup
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Edikang Ikong
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Buka Stew
These dishes are rich in flavor, and the boiled meat adds depth to every bite.
Boiling meat might seem like a simple task, but it’s one of the most important steps in creating flavorful, tender meat that complements your soups and stews. By following this technique, you’ll be able to season and boil your meat to perfection, adding that essential umami flavor to your dishes. I hope you enjoy trying this recipe, and I’d love to hear how it turned out!
