Ask the Butcher: How to Cook Perfect Beef Everytime
A simple guide on how to cook beef joints at home, including cooking times. From rare topside to pot roast brisket, this article should have everything covered.
Cooking Beef Joints at Home
|topside/brisket/rib/mini joints||Oven Roast||Gas mark 4-5 (180-190C, 350-375F); rare 20 mins per 450b/1lb + 20 mins (ideal internal temperature of approximately 60C); medium 25 mins per 450g/1lb + 25 mins (ideal internal temperature of 70C); well done 30 mins per 450g/1lb + 30 mins (ideal internal temperature of approximately 80C)|
|silverside/rib/brisket||Pot Roast||Gas mark 4-5 (180-190C, 350-375F) 30-40 mins per 450g/1lb + 30-40 mins.|
Joints and Steaks
|topside/braising steak/dice and daubes/shin and leg||Casserole, Stew and Braise in the Oven||Gas mark 3 (170C, 3525F) Stew: 2-3 hours; Braise: braising steak (shin,neck,leg) 11/2-21/2 hours.|
|Mince||Fry/Dry Fry||To use mince that is then cooked with other ingredients, such as bolognaise, start by browning the mince. In a good sized pan, fry, either dry or with a little oil, for 4-6 minutes. Don't put too much mince in the pan otherwise it will steak. Batch fry instead.|
|Burgers (1-2cm thick)||Fry/Grill/Roast||Shape the mince into burgers. Fry/grill: 4-6 mins each side. Roast in the oven: gas mark 4-5 (180-190C, 350-375F) for 15-20 mins.|
If you have any questions please don't hesitate to ask!