Beef
Beef is one of the most popular and versatile meats, offering a variety of cuts that cater to different cooking methods and flavours.
The primary cuts of beef come from different sections of the cow, each with its own texture and tenderness.
For example, the ribeye is known for its rich marbling and tenderness, making it ideal for grilling or browning. The filet mignon, cut from the tenderloin, is exceptionally tender but lean, often served as a high-end steak.
The sirloin provides a balance of tenderness and flavour, making it great for grilling or roasting.
The brisket, a tougher cut from the chest, is best when slow-cooked or smoked to achieve a tender texture.
The chuck comes from the shoulder and is commonly used for pot roasts or minced/ground beef due to its rich flavour. Other cuts, such as the flank and short ribs, are excellent for marinating and slow cooking.
Each cut of beef offers unique flavours and textures, making it suitable for a wide range of culinary dishes.
In this section of the book you will find these beef recipes:
Beef and Guinness Pie
Beef Bolar Blade Roast (slow cooker)
Beef Ragu (instant pot)
Beef Stew (basic)
Beef Stew with Red Wine and Mushrooms
Beef Stew with Tomato and Garlic
Cecil’s Frikkadels (Beef Rissoles*)
Cheesy Beef Goulash Bake
Chicken Fried Steak
Honey Mustard Roast
Left-over Beef Risotto
M-A’s Barbecue Beef Short Ribs
Mexican Pasta Bake
Mini Beef and Beer Pies
Rita’s Roast Beef
Spaghetti Bolognese
Sloppy Joe
Savoury Beef Curry
