Cooking Roast Beef
Need Never be a Problem

Cooking roast beef and a little worried about the correct cooking times for roast beef, or maybe you're concerned about storing, defrosting, freezing your roast beef?

Don't worry because the guide below will allay all your worries about getting your roast beef just right.

THE NO HASSLE WAY TO HAVE PERFECT ROAST BEEF = follow the guide below and the mouthwatering, succulent ROAST BEEF RECIPES

No Mystery to Cooking Roast Beef




There are some people out there you know , who like to shroud cooking roast beef in mystery. It really is no mystery or secret, just a process. Once you master that, it's a breeze.

Read the cooking beef guide below and you'll see clearly that cooking beef could not be easier.

For absolute piece of mind when cooking roast beef INVEST IN A MEAT THERMOMETER!

COOKING TIMES FOR ROAST BEEF

TIME TO BE ALLOWED IS 15 MINUTES PER POUND + 15 MINUTES OVER AND ABOVE THAT AND LEAVE TO STAND FOR 30 MINUTES

ROASTING BEEF

~The beef must be aged for a minimum of three weeks.

~Check with you butcher.

~For accuracy when roasting a joint, use a meat thermometer.

~Push the thermometer into a thick part of the joint without touching the bone.

~When the thermometer reading shows 65†C (150F) the meat is rare and at 70†C (160†F) it is medium.

~To prepare a joint for roasting, remove it from the fridge an hour before cooking and spread the fat surface with a mixture of mustard and freshly ground black pepper.

CASSEROLE

Casseroling is suitable for the least tender cuts of beef.

In this slow, moist cooking method, cubes of meat are cooked gently in liquid,on the stove top, or in the oven.

Shoulder cuts are best for casseroling.


GRILLING OR FRYING BEEF

The meat must be well aged (3 weeks) to ensure tenderness.

A drizzle of olive oil, black pepper and balsamic vinegar will add extra flavor.

Season well before cooking. Heat grill/pan to maximum.

A cast iron ridged pan gives excellent results.

Feel like trying a different beef cut? No problem here are some different cuts of beef.

POT ROAST/ BRAISING BEEF

~Pot Roast/Braising is a slow, moist heat cooking method.

~It makes a succulent, flavorsome meal from the less expensive beef cuts.

~Meat is usually braised in serving-size portions.

~Pot Roast involves the whole joint.

~First seal well in hot oil for extra taste.

~Place in a deep casserole/braising dish.

~Add a selection of vegetabes, garlic, herbs and liquid - stock, water, wine or stout.

~Cover and cook slowly.

STIR FRY - (Not among traditional Irish recipes perse, but popular none the less!)

~It is important to heat the wok or pan until it is very hot before adding the oil.

~This helps to prevent meat and other ingredients from sticking.

~Marinate the meat.

~Stir-fry the vegetables first and remove.

~Stir-fry the beef in batches. Return the vegetables to the wok and mix well.

MINCE/GROUND BEEF

When cooking mince, ensure it is cooked right through, that there is no pink meat and the juices run clear.

Unlike a solid roast or steak, ground beef, because much more of it's 'surface' has been exposed to the air has a higher chance of being contaminated with bacteria. This is why it is important to cook it thoroughly.

Feel like experimenting a little? Then have a look at these beef cuts, a beef cut diagram and the different quality grades in beef.

Freezing & Refreezing Beef ~ NOT LECTURING HERE BUT THIS IS EXTREMELY IMPORTANT

STORING BEEF AND COOKING ROAST BEEF AFTER FREEZING

Depending on the cut, uncooked meat can be stored up to 6 months in thefreezer.

Larger cuts, like steaks and roasts, can be safely stored for up to 6 months.

Smaller cuts, such as beef steaks, should not be frozen for more than 4 months.

Minced meat should not be frozen for more than 3 months.

Meat stored in the freezer should be kept at 0 F (-18°C).

Freezer storage times for cooked meats are shorter than raw meat due to what's known as flavor taint.

Certain flavors oxidize in the freezer after a period of time.

If frozen meat has defrosted, refreezing is not recommended unless it is cooked first.

The quality suffers each time frozen meat is defrosted and refrozen.

Freezing creates ice crystals within the structure of the meat (as meat contains a high percentage of water). These ice crystals rupture the fiber which causes the meat to bleed when defrosted.

If repeated, the texture of the meat will be very dry.

With that said, before freezing, pour in a marinade sauce. As the meat swells while freezing, the marinade penetrates more thoroughly giving a deeper flavor.

NEVER RE-FREEZE MEAT WHICH HAS BEEN THAWED AND HELD AT ROOM TEMPERATURE

THAWING BEEF IN THE REFRIGERATOR

Plan ahead as this is the slowest yet safest thawing technique. Small frozen items may thaw overnight in the refrigerator. Larger items will take significantly longer.

THAWING BEEF IN A MICROWAVE ON THE DEFROST SETTING

Plan to cook the food immediately after it has thawed in a microwave.

Some areas of the food may have begun cooking during the defrost cycle.

Meat should not be thawed at room temperature on the kitchen counter.

Meat that has been thawed in the fridge will keep for a few days. Meat thawed more quickly should be used immediately.

Thawed meat should not be re-frozen in it's uncooked state. Cooking roast beef and other cuts right after thawing will yield a nicer more flavorful meal.



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