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Beef Recipes
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BEEF RECIPES
When it comes to buying beef you have to make sure that you are buying the corrects cuts for the correct dish.
The diagram above shows where all the various cuts are taken from.
Neck or Clod - This part of meat is used a lot by the cow so can be quite tough. It is ideal in moist stews and casserole which are cooked slowly over a long period of time
Chuck or Blade - Again ideal for stews and casseroles but has a little more flavour than neck or clod.
Fore Rib- This is where Rib eye steaks are taken from, which is most chefs preference when it comes to steaks, They are full of flavour and have a good balance of meat and connective tissue which keeps the steak from drying out. Joints are also popular but can be quite expensive.
Thick and Thin Rib - These are not really available in supermarkets but a good butcher will be able to get them for you. They are great slowly braised and make a tasty alternative to pork ribs.
Sirloin - This is where Sirloin steaks come from and also Sirloin roasting Joints which can be cooked hard and fast.
Rump -Regarded as the tastiest of the steak cuts, Rump is a great meat to both fry, braise and roast.
Silverside - The cheaper of the two traditional roasting joints but still full of flavour.
Topside-The most popular of traditional roasting joints and has adorned many a family dining table on a Sunday.
Thick Flank -Ideal for Pot roasts or Braising.
Leg -When you see braising steak advertised it is usually Leg and is great cooked slowly over a long period, full of flavour and if cooked correctly it will just melt in the mouth.
Flank or Skirt - Again this is great in casseroles or stews. It has a more stringy texture than Leg meat but I think has more flavour.
Brisket -This is an underrated roasting cut, and if cooked slowly in stock over a long period in a low oven it can be fantastic. Pastrami is made from Brisket.
Shin - Stew, casserole but needs big bold herbs and spices to bring out the full flavour.
Click on the description for the full recipe
Chilli Con Carne with Guninness
Tamarind Beef Stir Fry
Mince Beef and Onion Pie
Moozana
Meatballs with tomato sauce
Beef Goulash
Classic Cottage Pie
Spag Bol
Beef stew with herb dumplings
Steak Diane
Beef Bourguignon
Sundried Tomato Beef Burgers
Steak and Ale Pie
Moroccan Beef Tagine
Oriental beef and noodle salad
Thai spiced Beef and wild rice with carrot
Custom Search
Click here to go straight to beef recipes
BEEF RECIPES
When it comes to buying beef you have to make sure that you are buying the corrects cuts for the correct dish. The diagram above shows where all the various cuts are taken from.
Neck or Clod - This part of meat is used a lot by the cow so can be quite tough. It is ideal in moist stews and casserole which are cooked slowly over a long period of time
Chuck or Blade - Again ideal for stews and casseroles but has a little more flavour than neck or clod.
Fore Rib- This is where Rib eye steaks are taken from, which is most chefs preference when it comes to steaks, They are full of flavour and have a good balance of meat and connective tissue which keeps the steak from drying out. Joints are also popular but can be quite expensive.
Thick and Thin Rib - These are not really available in supermarkets but a good butcher will be able to get them for you. They are great slowly braised and make a tasty alternative to pork ribs.
Sirloin - This is where Sirloin steaks come from and also Sirloin roasting Joints which can be cooked hard and fast.
Rump -Regarded as the tastiest of the steak cuts, Rump is a great meat to both fry, braise and roast.
Silverside - The cheaper of the two traditional roasting joints but still full of flavour.
Topside-The most popular of traditional roasting joints and has adorned many a family dining table on a Sunday.
Thick Flank -Ideal for Pot roasts or Braising.
Leg -When you see braising steak advertised it is usually Leg and is great cooked slowly over a long period, full of flavour and if cooked correctly it will just melt in the mouth.
Flank or Skirt - Again this is great in casseroles or stews. It has a more stringy texture than Leg meat but I think has more flavour.
Brisket -This is an underrated roasting cut, and if cooked slowly in stock over a long period in a low oven it can be fantastic. Pastrami is made from Brisket.
Shin - Stew, casserole but needs big bold herbs and spices to bring out the full flavour.
Click on the description for the full recipe
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