Beef

Beef

By
From
Encyclopedia of Food and Cookery

In general, the characteristics of good beef, freshly cut, are a rich red to dark red colour, fairly fine grain, marbling (flecks of fat) through the thicker parts, and firm, smooth fat which is white or yellowish according to the breed of animal, its age and the way it was fed.

See: Meat, for amount to buy, factors determining tenderness, testing meat for doneness, etc.

See also: Grilled steak; Braised and casseroled beef.

ROAST BEEF

Choice cuts for roasting:

Sirloin: May be boneless or on the bone.

Wing rib and standing rib (bone-in): The best rib meat is from the fore rib, nearest the loin.

Rolled rib: Boneless.

Rump: Boneless.

Fillet: Small, boneless and fatless – the most tender (and expensive) cut of all, although less full-flavoured than the cuts mentioned above.

Scotch fillet: Boneless, not quite so tender as true fillet but still a luxury cut.

To roast choice cuts: Have the meat at room temperature; tie it into a compact shape if necessary, so that it will cook evenly. Weigh it and place, fatty side up, on a greased rack in a roasting tin. If meat has no fat layer, spread with dripping or butter or brush with oil. Place in the centre of a preheated hot oven for 20 minutes, then reduce heat to moderate and continue to roast, basting with pan juices every 20 minutes. Leave in turned-off oven with door ajar, or other warm place, for 15 minutes before carving. This helps to settle juice back in the meat and makes carving easy. If carved as soon as it is cooked juices run too freely on the plate, making it look rather unappetising.

Allow approximately:

–15 minutes per 500 g plus

–15 minutes for rare meat

–20 minutes per 500 g plus

–20 minutes for medium-done meat

–25 minutes per 500 g plus

–25 minutes for well-done meat.

Roast fillet of beef: Use this special method. Remove all fat and covering tissue, tie into a neat shape, folding tail under, and brown well in butter in flameproof baking dish on top of the stove. Flame with brandy if desired, place in a preheated hot oven and roast for 15 minutes per 500 g for rare beef, or 20 minutes per 500 g for medium-done. Leave in turned-off oven with door ajar, or other warm place, for 15 minutes before carving.

Roast Scotch fillet: Prepare, brown and flame in the same way as fillet, and then roast in a preheated hot oven for 10 minutes, then reduce the heat to moderately hot and continue to roast for a further 15–20 minutes for rare beef, or 25–35 minutes for medium-done beef. Rest as for fillet before carving.

Economical cuts for roasting: The following cuts are good for roasting if they come from a high-quality, young carcass.

Topside (top round): Preferably a corner of topside, which often has a pocket cut in it for a stuffing.

Silverside (unsalted): Like a topside, a lean, boneless cut.

Blade: Boneless or bone-in.

Rolled roast: This may vary in tenderness according to the cuts the butcher has used to make it up. It often consists of rib meat rolled with some meat from other areas.

To roast economical cuts: Make sure the meat is at room temperature and, if necessary, tie it into a compact shape for even cooking. Weigh it and place, fatty side up, on a greased rack in a roasting tin. If meat has little or no fat layer, brush with melted butter or dripping. Place in the centre of a preheated moderately slow oven and roast at this temperature for the whole of cooking time. Baste every 15 minutes with pan juices to which a little stock or wine may be added to promote juiciness. Rest for 15–20 minutes in turned-off oven with door ajar, or other warm place, before carving.

Allow approximately:

–20 minutes per 500 g plus

–20 minutes for rare meat

–25 minutes per 500 g plus

–25 minutes for medium-done meat

–30 minutes per 500 g plus

–30 minutes for well-done meat.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again