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updated on 16/03/2007
 
   
 
Cooking Beef
  
 
Hints on Cooking Beef
High Heat or High/Low Heat Roasting.

In our opinion this is suitable for only the top cuts of Rolled Sirloin and Rib Roast. These cuts are perfectly tender however briefly cooked. Place the meat in the oven at 240c. After about 15 minutes reduce the heat to 180c. Total times (inc. the initial searing).

 
Per 500g (1.1lbs) On the Bone Boneless
Rare 10-12 mins 8-10 mins
Medium 12-15 mins 10-12 mins
Low Heat Roasting.

Ideal for Topside, Silverside, Top Rump and Leg of Mutton Cut. This cooks beef at an even rate yielding juicy slices with excellent flavour.

Opinions vary and so do ovens, so cook at between 180c and 150c. medium 20-25 mins per 500g, Well Done, 30-35 mins.
Braising - Moist Cooking.
This is typically a two stage process. Firstly, the meat is browned and secondly simmered in liquid to tenderise. The liquid can then be used to produce a wonderful sauce. This is ideal for Brisket and Silverside, but can be used for most cuts. Methods and recipes vary greatly, so it's best to consult your cookery book.
Recipes for Shorthorn Beef
Cottage Pie (4-6 people) Use: Steak Mince
     
     
 
 
 
 
Andrew & Helen Tomkins - Hallsford Farm, Hethersgill, Carlisle, Cumbria. CA6 6JD Tel: 01228 577329 Fax: 01228 577148