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BEEF AND VEAL

General preparation and cooking times

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PREPARATION of Beef

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Always rinse raw meat under cold running water then dry well on kitchen paper.

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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.

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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.

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Basting during cooking is advantageous though not always absolutely necessary.

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CUTS, COOKING TIMES AND ALLOWANCES PER PERSON

Roasting

Beef and veal

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Suitable cuts of beef and veal:

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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)

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����������������������� �����������������������

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

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

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Cooking time: Beef

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

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

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

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

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Cooking time:� Veal

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

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

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

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

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

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Grilling and Frying

Beef and veal

Always preheat the grill before cooking commences.

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Suitable cuts:�����������

Beef��������������������������������������� ����������� Veal

Rump Steak� ����������������������� ����������� Cutlets

Fillet Steak��� ����������������������� ����������� Escalopes

T-Bone Steak

Porterhouse Steak

Entrecote Steak

Tournedos

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

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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

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Boiling

Beef or Veal

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Suitable cuts:

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Beef��������������������������������������� ����������� Veal

Fresh or salted Brisket�������������������� Breast (boned and rolled)

Silverside����� ����������������������� �����������

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

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

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Basic Beef Stock�

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Casseroling or Stewing

Beef or veal

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Suitable cuts:

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Beef��������������������������������������� ����������� ����������� Veal

Stewing Steak e.g. Brisket, Chuck ����������� Stewing Veal

Braising steak

Topside

Mince

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����������������������� �����������������������

Allowances:

�� �������� 175-225g/6-8oz� per person.

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

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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

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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.

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Tips, Options and Substitutions

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Main equipment required to make this recipe

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Chopping knife

Chopping Board

Saucepan

Mixing Bowl

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Make Ahead/ Freezing

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Related Recipes and Information

More Beef/Veal Recipes�

General Beef Prep & Cooking Times

Beef Cuts�

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