Gravy beef
This richly flavoured cut of meat has little fat but lots of connective tissue that breaks down during long, slow cooking. A great casserole cut.
Archives: Cooking Tips
Shin on bone
Comes from the bottom portion of the leg, is a hardworking muscle with connective tissue that breaks down with slow cooking to give you a beautiful tender result. An amazing cut that rewards the cook. Can be used as an alternative for osso buco and makes an amazing ragu.
A seriously wonderful cut that is worth its weight!
Crosscut / blade
A boneless cut that comes from the shoulder blade area, succulent and medium tender. The crosscut has a seam of gristle that softens and melts with slow cooking.
Shortrib
The cut to impress, dinner party friendly and family friendly. One of the most flavoursome cuts of beef with all the goodness that comes from being cooked on the bone. The ribs come from the forequarter after the brisket has been removed.
Short rib appreciates a marinade (2 to 24 hrs) and is another cut that benefits from low, slow cooking.
Brisket
This cut which offers great value for money has seen a resurgence in popularity with the influence of American barbecue.
Again, low and slow is the required treatment via smoker, barbecue, slow cooker, pressure cooker or oven. Will take on any flavours you care to throw its way.
After this treatment the brisket is fork tender and will pull apart.
Serve with crispy slaw and mash or as a sloppy joe in a burger. A party pleaser and a family favourite.
Topside roast
Comes from between the flank and the silverside. A hardworking muscle with lots of connective tissue. Slow cooking allows the sinew to break down.
Either of these cuts will take any flavours you care to throw at them.
Bolar roast
Comes from the shoulder. An inexpensive cut. Easily carved. Great hot or cold. Cook long, low, slow either in the oven or slow cooker (the connective tissue becomes tender when simmered gently). Add flavours of choice. Key is to use 1 cup of liquid per 1kg of meat.
Rolled Beef Roast
The classic beef roast. Cook fat side up so those juices run into the meat as it cooks. (If you want to add flavour smear with one or a combination of butter, mustard, horseradish and garlic). You may want to sit the roast on a rack within the roasting pan. Cook uncovered on medium high for the first 15 minutes and then cover and reduce heat to complete cooking.
REST before carving.