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General preparation and cooking times





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 Beef and veal


Suitable cuts of beef and veal:


Beef                                                    Veal

Sirloin                                                Breast (boned and rolled)

Topside                                             Loin or Chump end of Loin

Rib                                                      Fillet

Fillet                                                   Whole or Half Leg

Rump                                                 Best End Neck

Brisket  (slow roasting only)




Allowances:              225-350g/ 8-12oz per person (with bone)

                                    175-250g/ 6-9oz per person (without bone)


Cooking time: Beef

Quick Roasting - 200C, 400F, Gas mark 6 

15-30 minutes per 450g/1lb  plus an extra 20 minutes  


Slow Roasting   -  180C, 350F, Gas mark 4

25-35 minutes per 450g/1lb  plus an extra 25 minutes


Cooking time:  Veal

Quick Roasting -  200C, 400F, Gas mark 6 

25 minutes per 450g/1lb  plus an extra 25 minutes  


Slow Roasting   - 180C, 350F, Gas mark 4

35-40 minutes per 450g/1lb  plus an extra 35 minutes


NB      When using a covered tin or wrapping in foil, increase the cooking time by 15-30 minutes.


Grilling and Frying Beef and veal

Always preheat the grill before cooking commences.


Suitable cuts:           

Beef                                                    Veal

Rump Steak                                      Cutlets

Fillet Steak                                        Escalopes

T-Bone Steak

Porterhouse Steak

Entrecote Steak



Allowances:              175-250g/6-9oz per person                


Cooking time: Beef 2-3 minutes per side for rare. 2-3 minutes per side on high, reduce the heat, then cook for a further 2 minutes per side for medium. 2-3 minutes per side on high, reduce the heat, then cook for a further 5-7 minutes

Cooking time: Veal 5 minutes per side on high, reduce the heat, then cook for a further 5-8 minutes per


Boiling Beef or Veal


Suitable cuts:


Beef                                                    Veal

Fresh or salted Brisket                     Breast (boned and rolled)



Allowances:              100-175g/4-6oz per person.


Cooking time:           30 minutes per 450g/1lb plus 30 minutes extra  


Basic Beef Stock 



Casseroling or Stewing Beef or veal


Suitable cuts:


Beef                                                                Veal

Stewing Steak e.g. Brisket, Chuck             Stewing Veal

Braising steak





Allowances:             175-225g/6-8oz  per person.

                                  100-150g/4-6oz  Mince per person


Cooking time:

1 ˝ -3 hours depending on the dish for Stewing Steak

30 minutes to 2 hours depending on the dish for Mince



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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