MARINATING

A marinade is a combination of seasonings, herbs, and a light acid (lemon juice, tomatoes, wine, vinegar, etc.).  Marinades act as a tenderizer.  Also, because they are acidic, marinades should never be placed in a metal container.

• Place beef in a plastic bag or glass utility dish—it should fit snugly, but still lie flat.
• Always marinate in the refrigerator, never at room temperature.
• Allow ¼ to ½ cup marinade for every one to two pounds of beef.
• Less tender cuts should sit for at least six hours; marinating for longer than 24 hours may result in mushy texture.
• For flavor, marinate for 15 minutes – 2 hours.
• Never save and reuse a marinade.

GRILLING

Grilling is a low-fat, dry-heat cooking method for steaks, chops, roasts and other tender cuts.  The direct grill method (directly over the coals) is best for steaks, chops and burgers.  The indirect method (not directly over the coals) is better for roasts and thicker steaks.

• Season beef, if desired, and place on the cooking grid directly over the coals.
• Grill according to chart below.  Try to turn at halfway point.  (Cooking times on gas grills vary greatly.  Consult your owner’s manual for guidelines).
• Always use tongs or spatula.  Piercing beef while grilling causes the juices to run and the beef to become dry.

STEWING

Stewing is cooking beef immersed in liquid (broth, water, juice, beer or wine).  Stewing Typically requires longer cooking times (approximately two or three hours); however, overcooking will shrink and dry the beef.

• If desired, coat beef lightly with seasoned flour and brown on all sides in a small amount of oil in a heavy pan.  (Omit browning for corned beef brisket).
• Cover beef with liquid.  Add seasonings if desired.
• Bring to boil; reduce heat to low.  Cover tightly and simmer gently over low heat on the range top according to chart, or until beef is fork-tender.
• Reduce or thicken cooking liquid as desired.

Cook times are based on beef removed directly from refrigerator.

POT ROASTING/BRAISING

Braising is the process of slow cooking beef in a shallow amount of liquid (broth, water, juice, beer or wine) to add flavor and moisture.  Braising causes the internal temperature to reach a level high enough to melt the tissues and fat, while the moisture in the pan prevents the outside of the meat from drying out.

• Using a Dutch oven or large skillet with lid, slowly brown beef on all sides in a small amount of oil.  Season to taste.
• Add a small amount (1/2 to 2 cups) of liquid.
• Cover tightly and simmer over low heat on range top or in the oven (325° F.) according to the chart below.  Slow and low is the key – generally one hour per pound.
• Reduce or thicken cooking liquid as desired.

OVEN ROASTING

Roasting is best for cooking tender, large cuts of beef.  A roast is generally any cut that is over two inches thick.

• Preheat oven to temperature specified in chart below.
• Place roast, fat side up, on a rack in a shallow roasting pan.  Season as desired.
• Insert ovenproof thermometer so the tip is centered in the thickest part, not resting in fat, or touching bone.
• Roast, uncovered, according to chart below.
• Transfer roast to carving board; tent loosely with aluminum foil.
• Let stand for 15 minutes.  The temperature will continue to rise 5-10º F. to reach desired doneness.*

*Medium-rare doneness = 145º F. final meat temperature after 15 minutes standing time.
  Medium doneness = 160º F. final meat temperature after 15 minutes standing time.
  All cook times are based on beef removed directly from the refrigerator.

CARVING

Prior to carving, roasts should be covered loosely with foil and allowed to stand in a warm place.  This makes the roast firmer and easier to carve.  If carved immediately, there will be a significant loss of juices.

• For rare roasts, allow to stand for 15-20 minutes.
• For medium to well-done roasts, allow to stand for 7-10 minutes.
• Steaks do not need to stand and can be served immediately.
• Slice beef across the grain whenever possible.  This shortens the fiber segments and makes them easier to chew.  Hold cutting knife at a consistent angle.
• The more tender the roast, the thicker the slices.  Slice a rib roast ½ to ¾ inches thick.
• Arrange beef slices on a warmed platter.