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How to cook Beef

Braising
A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts.

Good cuts for braising:
Steaks: Chuck Steak, chuck arm steak, blade steak (7-bone steak), round steak, eye of round steak, brisket and round tip steak
Roasts: Arm roast, blade roast, shoulder roast, rump roast, short ribs and back ribs

Process:
1. In a large skillet or Dutch oven slowly brown the meat on all sides. Use a small amount of oil.
2. Pour off and discard drippings and season as desired.
3. Add a small amount of liquid (1/2 cup) such as wine or broth, juice or beer.
4. Cover the pan with a tight fitting lid to contain steam.
5. Simmer on the stovetop or in the oven (300ºF) until fork tender.

Browning meat adds more flavor. Braising is more often for large pieces of meat while stewing is used for smaller pieces of meat. Vegetables should be added during the last half of simmering. Root vegetables (potatoes & carrots) need more cooking time than vegetables such as zucchini, onion and celery.

Broiling
A quick dry-heat cooking method done in the oven using the broiler setting.

Good cuts for broiling: Ribeye steak, top loin steak, T-bone steak, top sirloin steak, tenderloin, top blade steak, kabobs and hamburger patties (Use for more tender cuts. Less tender cuts such as Shoulder steak, flank steak and top round steak can be used if marinated: Marinate in tenderizing marinade 6 to 24 hours before broiling. Broil on rack of broiler pan so surface of beef is 3-4" from heat for 1" steaks; 2-3" from heat for ¾" steaks, 1" top round and flank. Broil per chart for medium rare to medium, turning occasionally).

Process:
1. Set oven for broiling; preheat for 10 minutes. During broiling, the oven door for electric ranges should be left ajar; the oven door for gas ranges should remain closed. (However, consult your owner's manual for specific broiling guidelines.)
2. Place beef (straight from refrigerator) on rack of broiler pan. Season beef, as desired. Position broiler pan so that surface of beef is within specified distance from the heat as indicated in chart.
3. Broil according to chart, turning once. After cooking, season beef with salt, if desired.

• When broiling you control the cooking not by adjusting the temperature but by adjusting the distance from the cooking source. You accomplish this by raising or lowering the cooking rack (Broil on rack of broiler pan so surface of beef is 3-4" from heat for 1" steaks, 2-3" from heat for ¾" steaks and 1" tenderloin. Broil per chart for medium rare to medium, turning occasionally).
• Use tongs instead of a fork for turning meat to prevent natural juices from escaping.

Grilling
A quick dry-heat method over charcoal, wood or gas flames. Use for more tender cuts. Less tender cuts can be used if marinated.

Good cuts for grilling: Ribeye steak, top loin steak, T-bone steak, top sirloin steak, tenderloin, top blade steak, k-bobs and hamburger patties. Less tender cuts such as Flank steak, shoulder steak, blade steak (7-bone steak), and skirt steak can be used if marinated (Marinate in tenderizing marinade 6 to 24 hours before grilling. Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally.).

Process:
1. Preheat gas grill or prepare charcoal by allowing coals to burn down to medium heat (ash covered). It typically takes charcoals 30 minutes to reach medium heat.
2. Season beef as desired. Place beef on cooking grate.
3. Grill according to grilling timetable until desired doneness is reached turning meat only once.

Pan Broiling
A quick dry-heat cooking method using a pan on a stove top. No oil is used and the pan is uncovered. Use for thinner cuts.

Good cuts for pan broiling: Most appropriate for thinner, more tender cuts of beef such as top blade steak, cubed steak, ground beef patties, ribeye steak, sirloin steaks, T-bone steaks, tenderloin and top loin. Eye of round steak and top round steak is OK if marinated.

Process:
1. Heat heavy non-stick skillet 5 minutes over medium to medium-high heat.
2. Season beef as desired.
3. Place beef in preheated skillet. Do not overcrowd.
4. Do not add oil or water. Do not cover.
5. Pan broil according to chart, turning once.

• Optimum thickness for pan broiling is ½ inch thick. Results will be less than desirable if used with cuts more than ¾ inch thick.
• For best results in browning, pat steaks dry with paper towels before seasoning.
• Be sure meat is cut to a uniform thickness to ensure even cooking.
• Use a heavy pan that conducts heat well. A thin poorly conducting pan can have hot spots and burn foods.
• It is important that your skillet be preheated before adding the meat. Meat will not stick to a properly heated skillet.
• The browned bits left in your skillet after pan broiling are full of flavor. Make use of them by making a simple yet delicious sauce. Deglaze the pan by adding ½ cup red wine to the still hot pan. Scrape the bits off the bottom of the skillet and add ½ cup beef broth. Stir in ¼ cup blackberry or apricot preserves. Serve over warm steaks.

Pan Frying
A quick dry-heat cooking method using a pan with a small amount of oil. No lid is used. Use for thinner cuts. Also called sauteing.

Good cuts for pan frying: Most appropriate for thin, tender cuts such as cube steak, sirloin steak, ribeye steak, top blade steak, round tip steak, top loin steak, tenderloin and eye of round.

Process:
1. Heat small amount of oil in skillet on stovetop over medium to medium-high heat until hot.
2. Season, dredge in flour, or bread beef as desired.
3. Place beef in pre-heated skillet. Do not overcrowd.
4. Do not add water or other liquid. Do not cover.
5. Pan fry to desired doneness, turning once.

• The thinner the meat - the higher the heat.
• When breading steaks, breading will stick better if beef is refrigerated after breading for at least 10 minutes before pan frying.
• Be sure meat is cut to a uniform thickness to ensure even cooking.
• Never add liquid ingredients to hot oil. This will cause popping.
• Do not add too many pieces to the pan at one time. This causes the oil temperature to drop which can result in the grease being absorbed into the food.
• Use a heavy pan that conducts heat well. A thin, poorly conducting pan can have hot spots and burn foods.
• Do not overcrowd. Overcrowding causes the food to steam instead of fry and it won't be brown and crispy.

Roasting (Dry Roasting)
A dry-heat cooking method used for cooking bigger cuts of beef. No liquid is added or cover used. Use for more tender cuts.

Good cuts for roasting: Just because a cut of meat has "roast" in the name does not necessarily mean that roasting is an appropriate cooking method. More tender cuts are best used for this cooking method such as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast and rump roast.

Process:
1. Season beef with herbs and spices or a rub.
2. Place roast, fat side up, on a rack in a shallow roasting pan.
3. Insert a meat thermometer into thickest part of roast, in center, not touching bone or fat.
4. Do not add water, do not cover.
5. Roast meat to 5 to 10 degrees below desired doneness. Temperature will continue to rise to desired doneness.

6. Let roast stand 15 to 20 minutes before slicing or serving. It will be easier to carve and the juices will set up.

Stewing
A slow moist-heat cooking method using a pot with a tight-fitting lid. The beef should be completely covered in liquid. Use for less tender cuts.

Good cuts for stewing: While technically any cut of beef can be stewed, this method is most appropriate for cooking tougher cuts such as cuts from the chuck or round.

Process:
1. Slowly brown the cubed meat in a small amount of oil stirring to brown all sides. This step can be omitted but you will find that it imparts a great deal of flavor to your dish.
2. Pour off drippings and season as desired.
3. Add water or broth to cover.
4. Cover with a tight fitting lid.
5. Simmer on a low heat on the stovetop until meat is fork tender. (Simmer is to cook at a temperature just below a boil. Bubbles form around the edges of the pan and rise slowly to the surface.)

• If your stew reaches a full boil it will cause your meat to become tough instead of tenderizing it. Be sure you keep the stew to a simmer.
• Vegetables should be added during the last half of cooking time.
• To thicken your stew, use a mixture of flour or cornstarch and water or other liquid. The liquid should be cool and the mixture should be mixed well to dissolve any lumps. If using cornstarch, mixture should be 1 part cornstarch to 2 parts liquid. If using flour, the mixture should be 1 part flour to 4 parts liquid. This mixture is called a slurry. Slowly add the slurry to the simmering stew while stirring continuously. A cornstarch slurry will thicken almost instantly while a flour slurry will take a few minutes of simmering to thicken. Start with a few tablespoons of the slurry and proceed with a little bit more at a time until the desired thickness is achieved.

Stir Frying
A quick dry-heat cooking method using a lightly oiled pan. Use high heat while continuously tossing ingredients. Any cut can be used as long as it is cut into thin uniform strips.

Good cuts for stir frying: Shoulder steak, sirloin steak, round tip steak, top round steak, flank steak and top blade steak

Step by Step:
1. Partially freeze beef (10 minutes in the freezer) for easy slicing.
2. Slice meat into thin uniform strips (1/8 inch or thinner).
3. Marinate or season meat as desired.
4. Heat small amount of oil in wok or heavy non-stick skillet over medium or medium-high heat until hot.
5. Stir-fry meat in batches to prevent over crowding. Stir continuously in a scooping/tossing motion until outside surface of beef is no longer pink.

• Be sure pan and oil are very hot before adding beef.
• Cook beef and vegetables separately, then combine, and heat through.
• The cooking liquid may be thickened using corn starch and water if desired.
• Use two large spoons or spatulas to make tossing easier.
• Cut all ingredients to uniform size so pieces will cook evenly.

Vietnamese Dessert

Home page	Restaurant Search	Vietnamese Recipe Search	Enter your search terms Submit search form   Web www.xuvn.com www.foodofvietnam.com Diet & Fitness Food to Enhance Look Fitness Activities Guide Vietnamese Art Vietnamese Music Vietnamese Clothing
Grocery search	History of Vietnamese Food	Vietnamese Food Calories
As Health Food	Ingredients & Nutrition	Popular Dish Nutrition
Restaurant Menu	Asian Grocery Online	Vietnam Travel Guide
Vietnamese Cuisine	Cooking Utensil  Cooking tips	Eat & Travel in Vietnam
Vietnamese Culture	Vietnam Towns in America	Asian Communities in America