Roast Beef Recipe (with step-by-step photos) Ingredients for 4 Show US units Salt content: 0.3% (by weight, not counting salt in other ingredients) Method.
Oking beef - general preparation and cooking times for Beef and Veal. PREPARATION of Beef Always rinse raw meat under cold running water then dry well on kitchen paper.
It has become popular to trim all fat from various cuts of meat, both at the point of sale and in the home, however, we would recommend not doing so until after cooking has taken place as the fat adds enormously to both the cooking process and the taste. The same goes for adding salt and other flavourings. Whilst the old saying about “one always being able to add salt but not being able to take it out” is true (there’s nothing worse than over salty food), the taste of Beef and veal, as with all foods, is enhanced by seasoning before and during cooking.
Adding salt afterwards just doesn’t produce the same taste. Basting during cooking is advantageous though not always absolutely necessary. Roasting. Roasting time for beef brisket. How to roast beef. 5.
Really Nice Recipes - Slow Roast Beef. Slow roast anything is wonderful, you put it in the oven and forget about it until the smell of delicious cooked meat wafts into your nostrils reminding that it’s dinner time.
Ingredients 1kg beef brisket1 onion150ml red wine2 tablespoons of vegetable oil Preparation Time: 10 minutesCooking Time: 3½ hoursServes: Yes, if eaten cold, for up to 3 days. Method. River Cottage Community Recipes. Slow-roast Beef Brisket: Brisket’s open-grained texture and depth of flavour make it perfect for slow-cooking.
Don’t let the butcher trim off too much fat – a certain amount is needed in order to achieve the final, full-bodied result. Preheat the oven to 200C/gas 6. Put the tied brisket in a large roasting tin and tuck the garlic and thyme inside and under it. Slow-roast beef brisket recipe. How to make slow-roast beef brisket 1.
Preheat the oven to 200°C/gas 6. 2. Put the tied brisket in a large roasting tin and tuck the garlic and thyme inside and under it. Massage the oil all over the meat, then season well. 3. Jamie Oliver Recipes. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind.
Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Beef pot roast recipe. By FUZZYMABEL Used different ingredients.
This was excellent...but I'm happier with the success of the gravy that was produced from this!! Thanks to the tips I added some beef stock to ensure moisture. I did have to thicken a little by adding some cornflour (very little) but I assume its b/c I added a little too much beef stock. Beef recipes, how to roast, pot roast, braise, stew, grill and fry. Beef Silverside (Top Round) Recipes. Roast silverside joint. Roast Beef Recipe (with step-by-step photos) Ingredients for 4 Show US units Salt content: 0.3% (by weight, not counting salt in other ingredients) Method Please follow the step-by-step instructions below.
To get the roast just right, it is best to use a meat thermometer. Insert it right into the middle of the joint. Please take into consideration that the core of the beef will still heat up once you have taken it out of the oven to let it rest. If you don't have a meat thermometer, a rough guide is to cook for 20 minutes + 20 minutes for each pound.
Great with Yorkshire puddings, roast potatoes, veg and a glass of red. How do i cook silverside beef for a roast. Beef – silverside, topside, top rump - Ingredients a-c - Ingredients. Key facts There are 2.2 million head of beef cattle in the UK; traditional British breeds such as Aberdeen Angus and Herefords are reared, along with French breeds such as Limousin and Charolais, which produce tender meat; beef is a major source of protein in the diet.
Topside and top rump are very lean cuts of beef for slow roasting. Either is best served rare or medium rare carved into large, thin slices, something easy to do as there are no bones. Food - Beef recipes. Beef varies tremendously in taste and quality depending on the age, breed, diet, lifestyle, slaughter and processing of the animal, so it's wise to choose and cook your meat carefully and to tailor the cut you buy to the dish you want to cook. Aberdeen Angus is a well-known good-quality breed of beef, but there are dozens of other breeds native to Britain or established for centuries. Native breeds include the Welsh Black, Highland, Lincoln Red, South Devon, Sussex and Hereford. Rare British breeds cover the Irish Moiled, Beef Shorthorn, Belted and Black Galloways, Red Poll, White Park, British White, Longhorn, Gloucester and Dexter. Buyer's guide Look for beef that's firm to the touch. Colour is often cited as a means of determining the quality of beef, but it can't be used as the main indicator of quality.
Many people prefer beef that's 'marbled' (flecked throughout) with fat. Storage. Teriyaki Beef - Oriental. Teriyaki sauce must be one of the most popular Japanese sauces the world over. The following recipe is my own interpretation, as I find I like less sugar than the amount the more authentic recipes call for. You don't need the most expensive steak for this either, because the marinade does a wonderful job of tenderising and mellowing meat. If you have problems tracking down Japanese ingredients, try www.clearspring.co.uk Serves 2 This recipe first appeared in Sainsbury’s Magazine (Oct 1994).
Allow time for marinating the meat. Just before you cook the steaks, slice the remaining 2 cloves of garlic into rounds. Boboutie - Oriental. Return to listing This just goes to show you can make something really special with ordinary minced beef. The recipe comes from Africa, but seems to me to have an interesting mixture of European and Oriental overtones. Serves 1 This recipe is taken from Delia Smith's One is Fun! Start off by heating the butter in a heavy-based frying-pan, then add the onion and apple and cook gently for 10 minutes to soften. Cook for 5 minutes or so, stirring the meat around the pan to colour it evenly, then add the curry powder, sugar, lemon juice and a seasoning of salt and pepper.
Chinese Crispy Beef Stir-fry - Chinese. The good thing about Chinese cooking is that it always manages to make a little meat go a long way. Rump steak is perfect for stir-frying, and for this recipe just 4 oz (110 g) per person is plenty. Serves 2 This recipe is taken from Delia Smith’s Winter Collection. The secret of a successful stir-fry is speed. Beef skirt.