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Best way to cook beef?????
simon15:
Everytime we cook beef it usually ends up edible but kinda dry.
we just bought a 1.6Kg joint of beef and wanna cook it so it stays pink in the middle. how it should be....
Anybody know best way? temp?time? etcetcetc...
Cheers :)
bezzabsa:
Hot oven for short period.....I prefer mine cremated - no food poisoning then ;)
thermidorthelobster:
Heston Blumenthal is the man to ask. But IIRC it's along the lines of, you want to cook it for several hours at very VERY low heat, then get the blow-torch on it to caramelise off the outsides.
Here you go: 55 degrees for 6 hours in this example.
http://www.guardian.co.uk/weekend/story/0,,1162048,00.html
thermidorthelobster:
Ah, this is what I was looking for.
http://www.bbc.co.uk/food/recipes/database/roastwingribofbeef_74821.shtml
If you've ever seen any of his programmes you'll realise there's a science behind this, but right now I forget exactly what it is. It's to do with the fibres contracting at over 60 degrees or some such.
waveydavey:
we always do it on our Cobb Cooker http://www.cobbglobal.com it cooks really well and adds a nice flavour to it.
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