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 time for beef brisket. How to roast beef. 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 Heat the oven to 140°c.If you beef brisket is rolled, unroll it. Back to top Useful Information. 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. Massage the oil all over the meat, then season well. Slow-roast beef brisket recipe. 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. Beef pot roast recipe. 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. Silverside and, again, top rump are both good for pot roasting, too. The principle of pot roasting is long, slow cooking of the meat in a fairly heavy cooking pot (with a tight-fitting lid) in a small amount of liquid which can be stock, wine or cider.
This creates a steamy atmosphere inside the closed pot, which keeps the joint moist as it cooks. Food - Beef recipes. 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. So what you need to do is have everything prepared before you start. Now for the vegetables. Now the leek: first halve the white part lengthways and cut into similar matchstick-sized strips, then cut the green, tender part of the leek into diagonals to make diamond-shaped pieces. Drain the noodles, shaking off any excess water, and then all is ready to cook. Beef skirt.