Part 8

6. Avoid overcooking. The total cooking time required for pan broiling is about 10 to 20 minutes for 1-inch steaks.

Pan frying

When fat is added or allowed to accumulate during cooking, the method is called pan frying. Tender cuts that are 1 inch thick or less are usually cooked by this method.

Braising

This method is best suited to less tender cuts such as round or chuck steak, flank steak, pot roast, stew beef, and shortribs. For best results:

1. If desired, brown meat slowly on all sides with enough fat to keep meat from sticking. Use a heavy pan.

2. Season with salt, pepper, herbs, and spices if desired.

3. Add a small amount of liquid (½ cup or less).

4. Cover tightly.

5. Cook slowly over low heat on top of range or in a 350° (moderate) oven. Steaks will take 1 to 2 hours and pot roasts (3 to 5 pounds) will take 3 to 4 hours.

Roasting

This method is recommended for large, tender cuts. Some beef cuts suitable for roasting are rib roast, sirloin top roast (USDA Choice or better), ribeye roast (delmonico), and boneless rolled rump roast (USDA Choice or better). For best results:

1. Season with salt and pepper, if desired.

2. Place meat, fat up, on rack in open shallow roasting pan.

3. Insert a meat thermometer so the bulb is in the center of the largest muscle.

4. Add no water and do not cover.

5. Roast at oven temperature of 325° to desired internal temperature (see table below).

Timetable for roasting beef ------------------------------------------------------------------- Cut of meat Approximate Approximate Internal temperature ready-to-cook roasting time of meat when done weight at 325° F ------------------------------------------------------------------- Pounds Hours °F °C Beef Standing ribs Rare 4 to 6 2¼ to 2½ 140 60 Medium 4 to 6 2½ to 3⅓ 160 70 Well done 4 to 6 2¾ to 4 170 75 Rare 6 to 8 2½ to 3 140 60 Medium 6 to 8 3 to 3½ 160 70 Well done 6 to 8 3½ to 4¼ 170 75 Rolled rib Rare 5 to 7 2⅔ to 3¾ 140 60 Medium 5 to 7 3¼ to 4½ 160 70 Well done 5 to 7 4 to 5⅔ 170 75 Rolled rump (choice grade) 4 to 6 2 to 2½ 150 to 170 65 to 75 Sirloin tip (choice grade) 3½ to 4 2⅓ 140 to 170 60 to 75 6 to 8 3½ to 4 140 to 170 60 to 75 ------------------------------------------------------------------- Source: Adapted from Home and Garden Bulletin No. 118, “Beef and Veal in Family Meals.”

Meat at refrigerator temperature at start of roasting.

Eight-inch cut. For 10-inch ribs allow about 30 minutes less time.

Cooking Variety Meats

Variety meats include liver, brains, heart, kidneys, sweetbreads, and tongue. Variety meats are very perishable and should be frozen or cooked as soon as possible.

Liver

Beef liver is usually braised or fried. Calf liver is frequently broiled, pan broiled, or pan fried. The outer membrane (skin) may be removed from liver before cooking.

Brains

Brains are soft and very tender and have a delicate flavor. They may be broiled, fried, braised, or cooked in liquid.

Heart

Heart is flavorful but not very tender. Braising or cooking in liquid is recommended.