Hereford Beef is incredibly versatile; you can roast it, fry it, grill it or throw it on the barbecue; here’s our guide on how to cooking Hereford Beef perfectly:
- Keep your meat in the fridge for no longer than two days. Minced beef and offal should be consumed within 24 hours.
- Never prepare raw and cooked meat with the same knife or on the same chopping board to avoid bacterial contamination.
- Beef can be frozen and used within six months.
- Defrost, loosely wrapped, in the fridge.
- Never let the meat or its juices come into contact with other foods, especially cooked foods.
- Once cooked, cool the meat as quickly as possible, cover and refrigerate and eat within two days.
- Before cooking, remove from the fridge about an hour before you’re about to get started.
All meat should be at room temperature before cooking.
Roast the Perfect Joint
Fillet, Rib, Sirloin, Topside, Silverside and Top Rump
To roast a whole joint preheat the oven to 180°C/160° fan/gas 4 and weigh the joint (with any stuffing, if using) in order to calculate the cooking time.
Place in the centre of the oven;
- Rare – cook for 20 minutes per 450g plus 20 minutes
- Medium – cook for 25 minutes per 450g plus 25 minutes
- Well done – cook for 30 minutes per 450g plus 30 minutes
Once out of the oven, cover with foil and allow it to stand for at least 20 minutes. This helps the muscles to relax, making carving easier and the meat more tender and juicy.
Mini roasts are smaller joints of beef of weighing around 300-500g. Usually ready in less than an hour, they’re ideal for people looking for a quick but delicious meal. Allow approximately 35-40 minutes roasting time for medium beef. If you would like your meat a little less pink, cook for 10-15 minutes longer. It’s important to cover your mini roast with foil and rest for 10-15 minutes before carving.
Remember to add the juices to your gravy for some extra Hereford Beefy flavours.
Always use a sharp knife and carve across the grain of the meat for optimum tenderness.
Casseroles, Stews, Pot Roasting
Braising Steak, Shin and Leg, Top Rump, Silverside, Brisket, Chuck, Blade and Oxtail
To stew or casserole meat, it must be simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours (check your recipe for specific instructions).
The cooking liquid is usually stock, sometimes with wine, cider or beer. This method of cooking produces a tender, melt in the mouth result.
Brown the beef first in small batches, maintaining a high heat. When cooking, ensure that the lid fits tightly to prevent the liquid evaporating.
Making a slow-cooked dish the day before will greatly improve the flavour. Chill it overnight, then reheat until piping hot.
Minced Beef and Steaks
Minced beef can be used in a wide variety of popular dishes, including bolognese sauce, chilli con carne, lasagne, cottage pie, burgers, meatloaves and meatballs. It should be thoroughly cooked until the juices run clear.
Steak should be at room temperature before cooking then lightly brush the meat with olive oil or vegetable oil.
Heat a griddle, grill or frying pan until very hot.
Place the steak under the grill or in the pan. You should hear a sizzle.
Cook one side without touching, then turn very gently and cook the other side for the remaining time. Don’t turn the steak more than necessary – every turn lets the juices escape and dries out the meat.
For a 2cm thick steak:
- Rare – cook for 3-4 minutes on each side
- Medium – cook for 4-5 minutes on each side
- Well done – cook for 6-7 minutes on each side
Once cooked the steak should be rested. Place on a wire rack (so it doesn’t lie in its own juices) and cover with foil. Leave in a warm place for up to 10 minutes. During resting, the juices in the center move to the outside and the steak becomes moist and tender all the way through.
Stir fry – cook even-sized strips of beef steak for 2 to 4 minutes in 1 tablespoon of oil.
Content Courtesy of Carol Wilson.