MEAT COOKING TIPS

DEBASHINE THANGEVELO

Chef Raynor Damons shares his Top 10 cooking tips when it comes to meat

Understand your cuts

The tenderness and juiciness of meat is influenced by the cut. The more muscle in the meat, the tougher it will be. Likewise, the more fat, the juicier.

Match quality to purpose

If you are cooking meat simply, without heavy sauces, choose the best grade of meat possible. For stews, opt for less expensive cuts.

Get the grade

There are three grades of beef: prime, choice and quality-select. Grade is determined by marbling – the amount of fat embedded in beef that keeps it moist.

Buy brightly coloured

Make sure your meat is fairly firm and a bright red colour. If beef is a darker red to brown, it may be older. Properly-aged beef will be more tender.

Keep meat fresh

As soon as you get your meat home, if you are not cooking it that day, remove it from the butcher paper and wrap it in plastic wrap. Then place it in a ziplock bag and keep it refrigerated.

Marinate for added flavour

To prepare meat for cooking, wipe it with a clean damp cloth. Marinating meat can help add tenderness and flavour.

Cook evenly

Before you cook your meat, remove it from the refrigerator and let it come to room temperature. This will ensure that it cooks more evenly because it will be the same temperature throughout.

Be temperature-wise

For most cuts of meat, you should cook it to an internal temperature of 54°C for rare and 60°C for medium-cooking meat.

Sear, then roast

A good method for cooking tender cuts of meat is to sear the outside in a hot, lightly oiled cast iron or heavy bottomed pan and then finish it in a 200°C oven.

Let it rest

Remove meat from the oven and let it rest for at least 5 minutes before cutting.

MEXICAN BEEF CASSEROLE (SERVES 4-6)

Ingredients:

30ml olive oil

1kg beef shin, trimmed and cut into cubes

30ml flour

1 onion, finely chopped

2 garlic cloves, crushed

1 red pepper, thinly sliced

10ml ground cumin

10ml ground coriander

10ml paprika

5ml chilli powder

500ml beef stock

1 x 400g can chopped tomatoes

1 x 400g can kidney beans, drained

125ml fresh coriander, chopped

Method:

Preheat oven to 180°C.

Heat half the oil in a large, heavybased, ovenproof casserole dish over medium heat. Flour the beef cubes and fry in batches until browned. Transfer to a bowl.

Heat remaining oil and fry onion, garlic and red pepper. Cook, stirring, for 5 minutes or until onion has softened. Add the spices and fry for 2 minutes.

Return the beef and add stock and tomatoes. Stir to combine.

Cover and bake in oven for 1-2 hours until beef is tender. Remove from oven and stir in the kidney beans and coriander. Serve with rice or soft tortilla.