Cooking methods for beef
Here are cooking methods for beef!
Roast Beef
Aah…Sunday roast beef dinners! They bring back fond childhood
memories of family around the dinner table. For many, this
tradition carries on. Roast beef will always remain a great
classic!
General technique
- Sear all sides of beef.
- Always place the roast fat side up in the roasting pan.
- Season with herbs.
- Do not add liquids or salt.
- Cook in the oven, uncovered as per your recipe.For tender beef, roast at 160° C (320° F).
Once the beef has reached the desired internal temperature,
remove it from the oven and cover loosely with aluminum foil. Let
it rest for about ten minutes to allow the juices to circulate and
the fibres to relax. This will make your beef more juicy and
flavourful!
Round, sirloin tip, rump, eye of round, inside and outside round,
French roasts and bottom sirloin roasts.
Add a little liquid before cooking, then place uncovered in a 260° C (500° F) oven for 30 minutes.
Lower the temperature to 140° C (285° F) and continue cooking until the meat thermometer indicates 70° C (160° F).
GrilRouge Angus flap steak (Bavette)
Such a treat! Did you know there is a specific way to slice the cooked flap steak? To preserve all its tenderness, it should be sliced crosswise. When cut this way, the fibres of the meat are broken but you are following the grain of the muscle so the meat is guaranteed to be tender and tasty.
- Marinate the flap steak for 6 to 12 hours in a mixture of red wine, Dijon mustard, olive oil, freshly ground pepper and thyme.
- Remove the beef from the marinade and pat dry with paper towels.
- Place on the rack of a roasting pan.
- Place the pan in a 230° C (450° F) oven.
- Cook for 10 to 12 minutes, depending on the thickness of the beef.
- After cooking, remove from oven and cover loosely with aluminum foil, allowing heat to escape. Let stand for 5 to 8 minutes before serving.
Shallot Sauce
- Over medium heat, mix oil, butter and shallots in a frying pan and cook for 2 to 3 minutes.
- Deglaze with red wine and reduce to half the amount.
- Add a bit of beef broth and continue cooking for 5 to 8 minutes.
- If necessary, add a little corn starch diluted with water to thicken.
- Pour the sauce over the flap steak.
Recipe Grillrouge Angus
Rib Roast
- Heat oil in a roasting pan.
- Brown onions and a sprig of rosemary
- Sear the beef on both sides
- Sprinkle a mixture of dried mustard and flour (one part mustard to two parts flour) on the beef and add some beef consommé to the pan.
- Place in a pre-heated oven at 180° C (350° F).
- Baste the roast with its own juices from time to time to prevent it from drying out.
- Towards the end of the cooking period insert a meat thermometer in the thickest part of the roast away from bone and fat.
- Once the roast has reached the desired internal temperature, remove from the oven and cover loosely with aluminum foil, allowing vapour to escape. Let stand for about 15 minutes. This allows the beef’s fibres to relax and the juices to circulate for more uniform cooking.
- Trim the fillet
- Brown onions and herbs in a lightly-oiled roasting pan.
- Sear the fillet on all sides.
- Sprinkle a mixture of dry mustard and flour (one part mustard to two parts flour) on the fillet and add some beef consommé to the pan.
- Place in a pre-heated 180° C (350° F) oven and roast until desired degree of doneness.
- Baste the fillet often with its own juices to prevent it from drying.
- For a fillet weighing 1.4 kilos (3 pounds), cook 25 minutes at 180° C (350° F) at which point it will be rare.
- Remove from oven and wrap loosely in aluminum foil, allowing vapour to escape.
- Let stand for 8 to 10 minutes. This allows the fillet fibres to relax and the juices to circulate for more uniform cooking.
Cuts of beef that are excellent on the barbecue are the tender marbled cuts such as ribs and cutlets, slices of fillet, rib eye, porterhouse, strip loin and sirloin. These cuts should be quickly seared to protect their juices and to keep them tender. Tenderized or marinated cuts are best cooked in the oven.
- For a simple barbecue, if there is fat around the steak, it should be scored to prevent the steak from curling while it is cooking.
- Heat oven at medium heat, 180° C (350° F) or on the barbecue. Only turn meat once halfway through cooking with tong to avoid piercing the meat and losing the juices.
- Basting is recommended when barbecuing the following cuts: eye of the round, outside round, sirloin tip, top sirloin, bottom sirloin, blade, cross ribs, flank, and flank steak, and top blade.
- Season with pepper and garlic, if desired, but only after you have seared the beef on both sides. Otherwise the seasonings will burn and turn bitter, masking the taste of the beef.
A slow, gentle method of cooking that wafts the house with a welcoming aroma. That is what awaits you with braised beef! This method is ideal for the following cuts: cross rib roasts or steak, bottom blade, shoulder, short ribs, as well as round, sirloin tip, and outside round steaks.
A de-boned, rolled cut of beef will take 2½ hours per kilo (1 1/4 hours per pound) in a 160° C (325° F) oven.
How to Braise
- In a large, lightly-oiled casserole, brown the meat on all sides to preserve the juices and enhance the flavour.
- Add enough liquid to cover one quarter of the beef. The liquid can be wine, broth or a mixture of both. The liquid should be cold rather than hot because this prevents the meat’s juices from combining with the liquid.
- Add aromatic vegetables such as onions, leeks, carrots and also a bouquet garni.
- Cover and place in a 160° C (325° F) oven until the meat is tender.
- Season with salt and pepper once meat is cooked.
This slow-cooking method lends itself to the following less tender cuts of beef: cross rib roast or steaks, bottom blade, shoulder, short ribs, blade or round steaks, sirloin tip, outside round.
Cooking technique
- Coat the beef with a mixture of flour, salt and pepper. In a large, lightly-oiled casserole, brown meat on all sides.
- Add onions or aromatic vegetables of your choice and mix well.
- Add enough liquid to cover the beef.
- Cover and place in a 160° C (325° F) oven for about 1½ hours.
- 30 minutes before the stew is ready, add chopped vegetables such as potatoes, carrots and mushrooms.
Recipe beef in sauces
Sautéed beef and beef kebobs
This method lends itself to the following cuts: sirloin, marinated
beef, round, sirloin tip, flank.
- If using sirloin, prepare a dry marinade to enhance its flavour.
- Other cuts (round or sirloin tip) should be marinated in liquid for 30 minutes to 2 hours.
- Quickly sear strips, cubes or steaks in a lightly-oiled pan or work for 2 to 3 minutes at medium heat, and set aside.
- Sauté the vegetables and return the beef to the pan a few minutes before cooking is complete.
Kebobs
- Thread alternate cubes of beef and vegetables onto skewers.
- Ensure that the vegetables are cut to the same size as the beef cubes.
- Leave a little space between each piece to ensure even cooking.
- Grill for about 5 minutes depending on your taste.