Cooking perfect roast Beef.
We have learnt (mainly from our mistakes, trial and error and reading lots of different cook books) a fail safe way to cook most of our roasts (that is, if you like it pink in the middle). It's also great if you're unsure as to what time you are going to serve, as the meat will be at its optimum at any time.
Over-cooking our meat is a real shame, as everything we've done to reach this stage has been connected to presenting you with tender, juicy meat with tonnes of flavour. If you over cook it, dry it out and make it furry, it will make us cry! Believe us, we've been there.
So here's our advice:
Take the meat out of the packaging and let it breathe. Because our meat is dry aged you will notice some areas are much darker (almost black) than others, these will be areas of meat that have been exposed to air for up to 5 weeks, so it will almost have turned to billtong. In fact these are the most yummy bit of all when cooked. You will also find that the fat may have discoloured as well, but this is quite normal.
Next you need to seal the meat, this does several things; its adds colour and flavour to the outside of the meat by crisping it up. Secondly it helps seal in the moisture. Thirdly it starts a chain reaction though the enzymes, which weaken and tenderise the meat.
We use a blow torch. This is ideal as you can get into all the nooks and crannies where you might struggle with a pan of hot oil (but any method will do). Just a few seconds on each area is plenty.
Next pre heat the oven to 50°C(no less than 48°C or more than 52°C) which is easier said than done, unless you have a proper slow cooker, but it pays to check this also.
We find the best way to achieve this is to place a meat thermometer in a mug of water and then in the oven. Guess where you think 50°C is on the dial (as it's often not where you think it might be), turn it to that and wait an hour or so then check the reading and adjust up or down accordingly. Once you know where the dial needs to be you can trust that for future cooking.
Place the meat in the oven uncovered and sit back and relax.
You obviously need to allow the whole joint to reach that temperature, which you can check with your meat thermometer, then it's up to you how long you leave it in for.
The longer it is in, the more tender it should get, we recommend between 12 hrs and 24hrs, but don't go getting up at silly times of the day/night to achieve that, let it work for you.
Adjust the length of time to the type of joint. Silverside will need longer, as it's a less tender cut, whereas the Forerib only needs a short time as it's already really tender.
Half an hour before you intend to serve give it a quick blast for 10 - 20 mins at full heat (the length of time will depend on the size of the joint). Finally, take it out of the oven, cover with tin foil and leave it to relax for another 15-30 mins before carving. You will then have the most tender and tasty meat imaginable. You'll also find that it is a consistent colour throughout.
* Please note that we sell meat thermometers for £5 each - worth every penny.
This savoury crumble uses a delicious mixture of Diced Casserole, Skirt and Shin (all available on line or or through our butchery) to create a casserole which is then topped with grated potato and parsnip.
6tbsp Olive Oil
2kg Diced beef (mixture of Diced Casserol, Skirt & Shin)
3 Celery Sticks
3 tbsp plain flour
salt & pepper
2 Bay leaves
8 Sprigs of Thyme
2 Large Potatoes
4 Large Parsnips
2tbsp Black mustard seeds
20cm Piece of shin bone
Preheat the oven to 160C. Heat olive oil in large oven proof dish. Brown the beef in about 4 batches. Deglaze the dish with a little water and pour into the bowl of browned meat. Heat some more olive oil and soften chopped carrot, onion and celery. Return meat to dish and springle with flour. Add enough water or stock to almost cover the meat and then season with salt and pepper and stir. Add thyme and bay leaves and leave to simmer on low heat.
For the crust, grate the raw potatoees and parnips. In another pan melt the butter and add the mustard seeds. Toss the potatoes and parnips in the melted butter and mustard seeds so well coated and then spread over the casserole. Make a small gap in the middle of the crust and poke the shin bone into it so that it stands upright.
Cover in foil and bake for 2 hours, removing the foil after an hour to allow the crust to go crisp.
You can use our Jacobs Ladder, Short Ribs or Dinosaur Bones for this recipe. Allow plenty of time (at least 6-7 hours) for this to cook as it's one of those dishes which can't be rushed. You'll know when it's ready when you can slide the meat off the bone.
1kg Short Ribs/Jacobs Ladder/Dinosaur bones
4 tbsps. ground coffee
200 ml cider vinegar
75 g tomato puree
100g soft brown sugar
5 cloves of garlic
1-2 tsps. dried chilli flakes
2 tbsps. dried oregano
Put all the ingredients, except the beef, into a saucepan and bring to the boil. Then simmer gently for 10 minutes. Allow to cool. Preheat the oven to 130 degrees C. Lay the ribs in a large roasting dish and brush them with the sticky sauce. Cook for 6 - 7 hours, brushing and basting regularly with the sauce until everything starts to melt and fall off the bone. Serve with rice and some fresh greens.
This is one of our favourite dishes. Not only does it taste delicious, it’s also really quick and easy to prepare. The flavours get better and better the longer it cooks.
Don’t worry you don’t need a proper tagine, I use a Le Crueset casserole dish with a fitted lid.
Serves 4 – 6
- 3tbsp oil
- 600g Diced casserole Steak
- 1tbsp each of ground cumin and coriander seeds
- 1tsp ground ginger
- 2 cloves, ground
- Salt & pepper
- 1 onion, sliced
- Zest of half an orange 1tbsp honey 250g pitted prunes 100g almonds
- 1tbsp chopped fresh coriander leaves to serve
Preheat the oven to 150°C/300°F. Using a large casserole (which has a fitted lid) heat the oil and brown the beef well. Add the spices, salt and pepper and cook for a minute. Then add the onion and fry everything together for another couple of minutes. Then add the orange zest, honey and prunes and cover with cold water. Bring it slowly to the boil, then add the almonds and stir well.
Put the lid on and put it in the oven for two and a half hours. Check occasionally, stir and top up with water if necessary.
Serve with cous cous, rice or mashed potatoes, scatter with chopped coriander.