Beef is often seared in a hot frying pan before the main method of cooking commences. This seals and caramelises the outside of the meat, sealing in the juices and adding flavour.
Beef tastes better and is much more succulent when served rare or medium rare. Overcooking beef often results in a dry, tough meat (except when stewed, braised or pot roasted). If in doubt, use a meat thermometer. When inserted into the centre of a joint, or thick steak, the following guidelines apply:
For rare beef around 55°c (The meat should be feel spongy when pressed and pink when cut.)
For medium beef around 65°c (The meat will resist when pressed and will be pink in the centre.)
For well done beef around 75°c (The meat will be firm with no sign of pink when cut.)
Beef should always be rested after cooking to allow the juices within the meat to settle. This will make the meat more tender and succulent.
Top quality lean meat is best. Usually cut into steaks, the beef is cooked in a frying pan with a little oil over a high heat until nicely browned on both sides. Remove from the pan and rest for about 5 minutes before serving.
Suitable for: Rump, sirloin, fillet and rib eye.
The very best quality cuts of beef are used when grilling, cooking on a griddle or barbecuing. The meat is cut into steaks and is always cooked quickly at a high temperature so the outside is well sealed while the inside remains succulent. Some fat on the meat – either around the edge or marbled through the meat – is essential to keep it moist. Rest for a few minutes before serving.
Suitable for: Rump, sirloin, fillet and rib eye.
This dry-heat method is best for prime quality cuts. The beef is cooked in a hot oven – often after pre-browning to seal the meat. If the joint is roasted on the bone – such as rib – it will retain more juices have more flavour andwill be less likely to shrink. Meat that’s been rolled and tied cooks more evenly and slices easily with little waste. Always choose well marbled meat for roasting. Some leaner cuts – such as topside – have additional fat added to help keep the meat moist as it cooks. For extra succulent beef, always rest for at least 20 minutes after roasting.
Suitable for: Ribs, sirloin, fillet, well-marbled topside.
Tough, sinewy cuts become very tender and flavoursome when stewed or braised gently for a long period of time – usually at least 1 1/2 hours. Connective tissue and gristle also gently dissolve to add a syrupy texture to the sauce. Stews tend to use tougher cuts with more liquid and smaller pieces of meat. Larger pieces of better quality beef are often used for braising.
Suitable for: blade, brisket, chuck, flank, shin, silverside, skirt, top rump and topside.
Pot roasting is a method which calls for whole joints – usually rolled and tied. The meat is cooked in the oven in a covered dish with water or stock to help keep it moist. It’s a great way of cooking less tender cuts which really benefit from longer, slower cooking. Unlike dry roasting, the meat is always served well done. It’s also a useful method of cooking beef in an electric slow cooker.
Suitable for: topside, silverside and brisket.