Page Text: Slow Cooking Beef
Recommended cuts: Osso Bucco (shin, gravy beef), Blade, Chuck, Silverside, Topside, Round
Remove the meat from the cryovac bag and allow it to come to room temperature (10 minutes out of the fridge, under a tea towel)
Cut into 2cm thick cubes
Brush the meat in oil instead of adding oil to the pan (this can help reduce the amount of oil used)
Brown the meat in small batches in a pan (200g at a time). This seals in the juices. Set aside.
Lower the heat, add onions, aromatics (garlic, spices) and saute.
Add vegetables, stock, and beef, bring to the boil and then reduce heat to low.
Cover and simmer for approximately 2 hours (alternatively, place in 160°C oven for 2 hours).
Pan Fry / Grill / BBQ Beef
Recommended cuts: Eye fillet (tenderloin), Scotch fillet (cube roll), Sirloin (porterhouse/striploin), Oyster Blade, Blade, Rump
Remove the meat from the cryovac bag and allow it to come to room temperature (10 minutes out of the fridge, under a tea towel)
Coat the meat in oil instead of adding oil to the pan/bbq/hotplate (this can help reduce the amount of oil used)
Ensure the cooking surface is hot - the meat should sizzle, but the oil should not smoke (too hot)
Cook for a few minutes on one side (see below) and turn only once.
rare - just a few minutes on first side, then turn and cook until steak feels soft
meduim - cook until moisture is just starts to appear on the top surface, then turn and cook until moisture is just visible on second side
well done - cook until moisture is clearly visible on the top surface, turn and cook until moisture is clearly visible on second side.
After cooking, rest meat on a warmed plate (covered with foil) for 2-4 minutes. This helps redistribute the juices throughout the steak.
Stir Frying Beef
Recommended cuts: Rump, Eye fillet, Scotch fillet, Sirloin, Oyster Blade, Blade
Remove the meat from the cryovac bag and allow it to come to room temperature (10 minutes out of the fridge, under a tea towel)
Cut into strips 10mm thick, cutting across the grain of the meat
Brush the meat in oil instead of adding oil to the pan (this can help reduce the amount of oil used)
Ensure the cooking surface is hot - the meat should sizzle, but the oil should not smoke (too hot)
Cook the meat in small batches (200g at a time) to make sure the pan stays hot and to stop the meat from stewing.
Set the cooked meat aside while you cook all the other items (spices, vegetables, and sauce)
Lower the heat, and return the meat to the pan with the rest of the stir fry. Combine but do not allow to boil (as this will stew and toughen the meat).
Serve immediately.