SUNDAY BEEF
Beef recommendations:
Coté du boeuf
AKA beef rib is characterised by its natural fat covering and succulence from being matured and cooked on the bone - it is definitely one for a special occasion.
Sirloin
Comes from the sirloin section of the cow, which is on the back between the fore-rib and the rump, you can get large cuts and treat it like a roasting joint or cut like a thick steak. It's even better if you can get it with the bone in for maximum flavour.
T-Bone
The best of both worlds. Sirloin one side and Fillet on the other of the T-shaped bone down the middle. Tender, flavourful and a right treat.
Rump
Rump is great as it is a little firmer than other cuts making it a great all rounder and perfect for all sorts of cooking methods. It is a boneless cut that sits between the sirloin and topside. It is a slightly cheaper cut and can be obtained in differing thicknesses, making it ideal for roasting or pan frying.
I find avoiding the generic large roasting joints allows for a more consistent outcome to your Sunday beef. Going for more specific cuts and determining the size of your cut allows you to control the cooking much more effectively.
Quantities will vary depending on the size of meat, but adding these ingredients to your beef will really elevate the flavour. Use your own intuition as to quantity and measurement.
Ingredients:
Your chosen cut of Beef
Thyme
Rosemary
Garlic
Butter
Olive Oil
Salt
Pepper
Method:
The Basic Guidelines to cooking beef
STEP 1:Searing the meat first is essential. Colour is flavour, so treat any cut like a steak. Season the meat with salt and pepper on both sides. Then place it in a hot pan and add in some olive oil. You don't want to add in the butter first as it will burn. Once you have a got good colour on one side turn it over, at this point chuck in a good knob of butter with some smashed up garlic cloves, sprigs of rosemary and thyme.
STEP 2:Basting is another very important step. It means pouring fat or juice over meat during cooking to keep it moist. While your meat is still on the hob bast it with the butter and fat in the pan by just spooning it over the beef. By this time the fat is going to be flavoured with the herbs and garlic, basting will allow all this flavour to penetrate into the meat. Continue basting ever so often throughout the cooking process.
STEP 3: Roasting. If you have chosen a larger cut that is going to need roasting follow the guidelines of 20 mins per 500g (add or subtract 15 mins for well done or rare). Once the meat has picked up good colour during searing, transfer it into a oven pre-heated to 180°C. Following the guidelines above roast your beef while keep a good eye on it (the direction above can vary).
STEP 4:Resting. Resting is the most important step of cooking beef. You can cook the perfect piece of beef but if it hasn't rested for long enough it will be tough. When you cook beef, due to the muscle and fat in the meat it will seize up when it hits heat, resting just allows the beef to relax in tern making it more tasty and tender.
I tend to follow the rule of 2 minutes per 100g before carving.
If you want a more direct and specific recipes for your particular cut feel free to get in touch.
