Choose Your Cooking Method
There are so many ways to cook beef and each method brings different flavors and textures to your beef. Some methods are better suited to some cuts than others.
Grilling
Grilling, a form of dry heat cooking, is one of the most exciting and healthy ways to enjoy beef, whether you are cooking on a gas or charcoal grill. Here are some ways to maximize your grilling pleasure.
Stir-fry
Use a wok or skillet to quickly cook thin strips of beef in little bit of oil, add some sauce and vegetables and other ingredients – and you have a hot one-dish meal on the table in minutes.
Skillet Cooking
Stovetop skillet cooking is especially handy for quick meals. Whether you’re pan-broiling or pan-frying, you stay completely engaged in the cooking process, stimulating your appetite and spreading the mouth-watering aromas around your kitchen. Everyone will know exactly what’s for dinner.
Broiling
Broiling is a fast and fabulous method for getting dinner on the table in a short period of time, while also enhancing the savory flavor of beef. It’s a great way to cook without adding fat. The chart below will guide you in how to prepare specific cuts of beef when broiling, including temperature and time for the weight and thickness of your cut.
Oven Roasting
Larger or thicker cuts of beef benefit most from roasting in the oven. Although it requires more time, roasting is the simplest method because it requires little attention. And the flavor of a roast is distinctly different from that of any other cooking method, inspiring impressive meals that bring together families and friends. For ideas on how to beef up any special occasion, visit Celebrate with Beef.
Braising and Stewing
There’s nothing like a stockpot filled with beef in broth, wine or another liquid gently simmering on the stove to evoke the comforts of home. The final result of this slow cooking method is tender beef that melts in your mouth and warms you through and through. Both methods, braising and stewing, work best when you start out by browning the beef in a little bit of oil. Braising tends to be the method of choice for large cuts of beef such as a pot roast or brisket with a small amount of liquid, while stewing tends to use cubes of beef mixed with vegetables and other ingredients with a larger quantity of liquid.