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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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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:
����������
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:
�����������
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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