International Styles

Beef Recipes, Cooking Beef

In the selection of meat for beef recipes it is very important that we understand how to choose it; in beef it needs to be a smooth, fine grain, of a clear bright red color, the fat white, and will feel tender when pinched with the fingers. Will also need a lot of kidney fat or suet. The most choice pieces for roast beef recipes are the sirloin, fore and middle ribs. (See cow meat and cutting up beef for diagrams.)

Roast Beef Cooking Time & Temperature

In roasting meat, allow from 15 to 20 minutes cooking time to the pound, which will differ according to the thickness of the roast. Much of the success in roasting beef depends on the heat and goodness of the stove or fire; if put into a cool oven it loses its juices, and the result is a tough, tasteless roast beef; whereas, if the oven is of the correct temperature, it immediately sears up the pores of the meat and the juices are retained.

The oven need to be the hottest when the meat is put in for cooking, in order to quickly crisp the surface and close the pores of the meat, thereby holding in its natural juices. If the oven is too hot to hold the hand in for only a moment, then it is the right time to put in the meat.

Preparing Beef for Cooking

The roast should first be washed in pure water, then wiped dry with a clean dry cloth, placed in a baking pan without any seasoning; some pieces of suet or cold drippings laid under it, but no water need to be put into the pan, for this would have a tendency to soften the outside of the meat. The water can never get so hot as the hot fat upon the surface of the meat, and the generating of the steam prevents its crispness, so desirable in a roast.

Basting Beef

Beef needs to be often basted with its own drippings, which flow from the meat when partly cooked, and well seasoned.

Boiling or Stewing Beef

Boiling or stewing meat, if fresh, need to be put into boiling water, closely covered and boiled slowly, allowing twenty minutes to each pound, and, when partly cooked, or when it begins to get tender, salted, adding spices and vegetables.

Salt Meats

Salt meats need to be covered with cold water, and require thirty minutes very slow boiling, from the time the water boils, for each pound; if it is very salt, pour off the first water and put it in another of boiling water, or it can be soaked one night in cold water. After meat commences to boil the pot should never stop simmering and always be replenished from the boiling kettle.

Frying Beef

Frying can be done in two ways. One method, which is normally used, is by putting one ounce or more, as needed, of beef drippings, lard or butter into a frying pan, and when at the boiling point put in the meat, cooking both sides a lovely brown. The other method is to fully immerse the beef to be cooked in enough hot lard to cover it, like as in frying doughnuts.

Broiling Beef

Broiled meats need to be placed over clear, red coals free from smoke, giving out a good heat, but not too brisk, or the meat will be hardened and scorched; but if the fire is dead the gravy will escape and drop upon the coals, creating a blaze, which will blacken and smoke the meat. Steaks and chops need to be turned often, in order that every part need to be evenly done never sticking a fork into the lean part of the steak, as that lets the juices escape; it needs to be put into the outer skin or fat. When the meat is adequately broiled it needs to be laid on a hot dish and seasoned. The best pieces for steak are the porterhouse, sirloin and rump.

Beef Recipes

See also Veal Recipes.

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