And guess what, you don’t always have to be sitting in a five-star to be able to relish that. It could be your own making. You have tried to replicate the famous chicken soup or best burgers in Delhi and have succeeded satisfactorily, but slow cooked beef wasn’t something you would have thought you could attempt. Well why not! Here we have dug out some tips to help you do your beef like a pro every time.
To keep the juices intact, you must understand your cuts. The juiciness of the cooked dish depends on the part of beef being cooked and of course on how it’s done. Just remember the more fat it has, the juicier it is. The juiciest cuts in decreasing order are, best tenderloin steak, top blade steak, top loin sirloin, rib roast, rib steak, and rib eye steak. And yes, the bone is best left inside.
The Grade
Out of prime, choice and quality-select, prime wins the race. And how they are bifurcated in grades depends on marbling- the amount of fat entrenched in the cut to keep it moist.
Fresh vs. Aged
Buy the reddest colour you can lay hands on. Rust coloured or browning beef may be older. Though properly aged beef can be tastier than fresh, most stores do not carry that unless pre-ordered.
Marinade overnight
This is one step which you would be tempted to skip but it lends all the richness, flavour and aroma. The longer your cut sits in the sauces, the better it absorbs the essence. Ideally you must prepare the marinade, coat the piece properly on each fold and layer of it and leave it submerged overnight. Cover the vessel with kitchen wrap and refrigerate.