Follow these top tips to keep warm and create delectable beef meals this winter!
Beef Casserole Basics
Beef casseroles need very little in the way of preparation time, a couple of simple steps – and then all it needs is slow, gentle simmering. You’ll be rewarded with a flavoursome melt-in-the-mouth beef meal the whole family will love!
1. Beef casserole cuts and approximate cooking times.
* Chuck or boneless shin/gravy beef – 2 to 2½ hours
* Topside, round, blade – 1 to 1½ hours
2. Cut the beef into even sized pieces.
Keeping the beef consistent in size (2.5-3cm cubes), will give consistency in texture and flavour.
3. Brown the beef well… don’t rush it.
Browning the beef makes your dish rich in both colour and taste. Pat the beef dry and drizzle it with a little oil before browning in a large fry pan. Brown it in small batches over a medium-high heat.
4. Build up the flavours.
Using sturdy, flavoursome vegies, like onions, garlic and carrot. Rich beef stock, wine, tomato, and of course herbs give depth of flavour too.
5. Then it’s into the oven (or on to the cook top if you prefer).
Use a casserole pot that’s heavy-based and deep-sided. Look for one that you can use on the cook top, as well as in the oven.
Try out these delicious beef recipes -
One-pot Beef Casserole with Baby Onions and Green Olives
One-pot beef Casserole with Red Onion and Mushrooms
Beef Madras Curry
How to Make the Juiciest Beef Roast
The tantalising smell of a beef roast cooking sets the scene for a deliciously good meal and gives a hint of what’s to come -- tender, juicy, flavoursome roast beef.
1. Best beef roasting cuts
Rib eye /scotch fillet, rump, sirloin, fillet/tender loin, bolar blade, topside , eye round/girello
2. Help the beef cook evenly.
Take it from the fridge about 20 minutes before cooking.
3. Brush the beef lightly with oil.
Season with salt, pepper and any flavourings.
4. Placing the beef on a rack in the roasting dish helps it brown evenly.
To keep it moist, add a little water to the roasting dish.
5. Pre-heat the oven in line with the type of beef cut you are roasting.
* Preheat oven to 200ºC for rib eye/scotch fillet, rump, sirloin, fillet/tenderloin and standing rib roasts.
* Preheat oven to 160ºC for bolar blade, topside and eye round/girello roasts. These beef cuts benefit from browning before roasting. Lightly oil the roast and sear it over a moderately-high heat for 2-3 minutes on all sides so it browns evenly.
6. As a guide beef roasts are cooked:
* for 20 minutes per 500g for rare, 25 minutes per 500g
* for medium and 30 minutes per 500g for well done.
7. You can use tongs to test if the roast is read.
Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
8. Using a meat thermometer to find out if your roast is ready.
The internal temperature of a roast should read rare – 55-60ºC, medium – 65-70ºC and well done – 75ºC.
9. Resting the beef for 10-20 minutes before carving gives a juicier, tender roast. Loosely cover it with foil and let it stand in a warm place as it rests.
Try out this mouthwatering beef roast recipe -
Roast Beef Seasoned with Ground Pepper, Fresh Thyme and Sage Leaves
For more juicy beef recipe ideas and tips, head to www.enticemagazine.com.au