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Roasting
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Larger cuts, such as rib and sirloin, are best suited to roasting, as these have a fine marbling of fat which will baste the meat as it cooks. A whole fillet can be roasted but it will need to be larded with pork fat or it will dry out. Cooking time for medium rare is about 12 minutes a pound when the internal temperature reaches 130°F/55°C. Every 20 minutes baste the roast with the pan juices while it is cooking. Brush with honey before you place the joint in the oven. This gives you a delicious black rim to your beef as you slice through. |
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Pot Roasting
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Tough beef cuts such as flank, brisket, rump, topside and silverside are more suited to pot roasting. To pot roast use a deep heavy based pan and melt enough fat to cover the base, put the meat in and on a high heat and brown it. Lift out the meat and put a wire rack or a bed of root vegetables in the bottom of the pan. Replace the meat, cover the pan with a tight fitting lid and cook under a low heat, about 45 minutes per pound, turning frequently.
Beef can also be pot roasted in the oven. Place the previously browned meat into a deep baking dish with a tight fitting cover and bake in the centre of a pre heated oven 325°f (165°C) gas mark 3 allowing 45 min a pound. Use the juices for a gravy. |
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Braising
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This cooking method is used for the same less tender cuts as used for pot roasting. Coat the meat in seasoned flour and brown in hot fat evenly. In a casserole dish, put a bed of lightly fried root vegetables in the base and cover them with water or stock. Add the meat, cover with a tight-fitting lid, and cook in the centre of a pre heated oven at 325°f (165°C) gas mark 3 for 2 - 3 hours. Add more liquid as necessary. |
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Stewing
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Stewing is a slow cooking method used for tough cuts of beef such as shin, clod, chuck and flank. Meat is cut into cubes sometimes coated with seasoned flour and fried in hot fat for a few seconds until brown, then added to a casserole dish with lightly fried vegetables, covered with water and simmered for 1 1/2 - 3 hours or in an oven 325°f (165°C) gas mark 3 until tender. Stews store well in a freezer but must be heated thoroughly before serving. |
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Grilling
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Sirloin steak, rump steak, porterhouse steak, T-bone steak. Brush with oil or melted butter, also grease the grill bars to prevent sticking, turn only once and if the meat begins to dry out baste with the juices from the grill pan. Do not add salt to beef while cooking as this draws out the juices. |
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Frying
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Using same cuts of beef as for grilling. Melt enough butter or beef dripping to cover the base of the frying pan, heat it and add the meat. Cook on a high heat, turn only once, and fry until tender. |
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