How to BBQ
Cuts to Use: sirloin, striploin, fillet, burgers, kebabs
Timing is important to successful barbecuing - always allow 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 adds to the good flavour.
Recipe Suggestions:
- Beef burgers with spicy red pepper salsa
- Beef & fresh pineapple kebabs
- Steaks with mustard & herb dressing
- Butterflied Leg of Lamb with Summer Salad
Tips for Grilling or Pan Frying
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.
Recipe Suggestions:
- Steak with mustard & herb dressing
- Steaks with plum sauce
- BBQ
- Beef burgers with spicy red pepper salsa
- Beef & fresh pineapple kebabs
Stir Fry Tips
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.
Recipe Suggestions:
- 10 minute beef stir fry
- Stir fry steak with green beans and chilli
- Singapore beef with spinach
Roasting Tips
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.
