When cooking any cut of beef there are three important stages:
1. Allow the meat to come to room temperature to relax the meat and ensure even cooking. Like a good wine, good beef needs time to breathe.
2. Whether you are frying, casseroling or braising, sear the meat in a pan or a very hot oven. A common misconception is that searing will seal in the juices. What it actually does is caramelise the natural sugars present and create depth of flavour in the finished dish.
3. Allow the meat to rest. During cooking, the moisture is forced toward the centre of the meat and evaporation occurs on the outside. Cover the meat to retain the heat, or place it into a very cool oven and allow it to rest for 5 -10 mins. The juices will redistribute themselves and the meat will relax and become even more tender.
Here are some cooking recommendations and recipes:
Joints – Topside, Silverside, Rib
Joints – Brisket, Silverside
Casserole Cuts – Casserole Steak, Best Braising Steak, Shin of Beef, Spalebone, Flank Steak
Peppered Beef with Pumpkin Mash
There are many “old-fashioned” cuts which are now coming back into vogue thanks to publicity from celebrity chefs. One such cut, the Glasgow Fillet, otherwise known as featherblade or oysterblade, makes a tasty, slow-cooking braising joint. Try this tried and tested recipe.
Shin of Beef, or Spale Bone, in Ale, Stout and Honey
Other old-fashioned cuts that are coming back into favour include Shin of Beef and Spale Bone.
Donald and Sarah MacPherson
Castlehills Farm, Berwick-upon-Tweed TD15 1PB
Tel: 01289 303070 · Email: [email protected]
Buy beef online; buy prime mature Scottish beef online from Well Hung and Tender producers of prime Scottish beef, award-winning steak, topside, silverside and other cuts with exceptional flavour, using a unique blend of traditional and modern methods.