Cooking Methods

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Cooking Methods

BBQ iconHow to BBQ

Cuts to Use: sirloin, striploin, fillet, burgers, kebabs

The time element is important in successful barbecuing - time for the barbeque to heat to maximum, the charcoal must be grey, and then time for the food to cook. Marinating and seasoning first add to the good flavour.


Fry iconHow to Grill or Pan Fry

Cuts to Use: sirloin, striploin, fillet

The meat must be well aged (3 weeks) to ensure tenderness. A drizzle of olive oil, black pepper and balsamic vinegar will add extra flavour. Season well before cooking. Heat grill/pan to maximum, a cast iron ridged pan gives excellent results.


Stir fry iconHow to Stir Fry

Cuts to Use: sirloin, striploin, fillet, topside

It is important to heat the wok or pan until it is very hot before adding the oil in order to prevent meat and other ingredients from sticking. Marinate the meat. Stir-fry the vegetables first and remove.Stir-fry the beef in batches. Return the vegetables to the wok and mix well.


Roast iconHow to Roast

Cuts to Use: rib of beef, rolled rib, sirloin, topside, fillet

The beef must be aged for a minimum of three weeks. For accuracy when roasting a joint, use a meat thermometer. Push the thermometer into a thick part of the joint without touching the bone. When the thermometer reading shows 65†C (150F) the meat is rare and at 70†C (160†F) it is medium. To prepare a joint for roasting, remove it from the fridge an hour before cooking and spread the fat surface with a mixture of mustard and freshly ground black pepper.


Pot roast icon

How to Pot Roast/Braise

Cuts to Use: top rib/housekeepers cut, silverside, eye of the round, brisket

Pot Roast/Braising is a slow, moist heat cooking method which makes a succulent, flavoursome meal from the less expensive beef cuts. Meat is usually braised in serving-size portions. Pot Roast involves the whole joint. First seal well in hot oil for extra taste. Place in a deep casserole/braising dish. Add a selection of vegetabes, garlic, herbs and liquid - stock, water, wine or stout. Cover and cook slowly.


Casserole iconHow to Casserole

Cuts to Use: neck, chuck, shoulder, shin

Casseroling is suitable for the least tender cuts of beef. In this slow, moist cooking method, cubes of meat are cooked gently in liquid, on the stove top, or in the oven. Shoulder cuts are best for casseroling - they add more flavour and are preferable to round cuts which tend to dry out during cooking. Browning beef in oil for a casserole will seal in the meat juices, therefore improving the final flavour and colour.


Minced Meat

Cuts to Use: neck, chuck, shoulder, shin

When cooking mince, ensure it is cooked right through, that there is no pink meat and the juices run clear.