Preparing Your Cut of
Australian Beef
So you have purchased a fresh cut of Australian Beef and you are ready
to cook your
favorite meal. Before you rush into cooking, perhaps you would
like to consider some of the preparation tips below to ensure you have
the best eating experience possible.
- Trim meat of any fat.
- Don't salt meat before cooking. Salt will draw out juices, making the meat tough.
- For extra flavor, marinate meat.
- For kebobs, soak bamboo skewers in water for about an hour to prevent
charring.
If you have frozen your prize piece of Australian Beef, the best way
to defrost it is to leave it in the refrigerator overnight. However,
if you haven't thought that far ahead, then it is possible defrost
your beef in the microwave.
Microwave Defrosting
Always use the defrost power setting so the heat melts ice crystals in the food without cooking it.
Remove the bag or wrap and elevate frozen beef on a microwave rack so
that it keeps dry. Let large beef cuts stand for some time during and
after defrosting to equalize the outer and inner temperatures and to
ensure an even defrost. Large cuts take longer to defrost. And
defrosting time is proportionate to the number of individual pieces you
have.
Remember that heat penetration is affected by density, so arrange the
thickest portions toward the outside of the dish. Turn large cuts
to ensure even defrosting. These same principles apply equally to reheating
beef in the microwave. When reheating, cover beef dishes and stir occasionally.
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Marinades
Australian Beef provides a unique taste experience on its own, however,
it can be enhanced by a variety of tasty marinades.
Remember:
- Marinating time varies according to the type of food and the intensity of flavor desired.
- Meat can be marinated at room temperature for 2 hours or up to 24
hours in the refrigerator.
- Meat which is to be tenderized using an acidic marinade can be kept
in the refrigerator for up to 48 hours.
- To speed up the marinating time by almost half place the meat in
a plastic bag, seal and massage-in marinade for a few minutes and then
place in coldest part of refrigerator for around 30 minutes.
- Never use the marinade to serve over the meat unless it has been
boiled for 10 minutes and then allowed to simmer for about 30 minutes, to kill any harmful bacteria.
- Only use glass, stainless steel or quality plastic to make and store marinades, because the acid can react with some surfaces.
- To stop the spices burning in a dry marinade; just before you put the meat onto the hot plate or grill, squeeze some lemon juice over the meat.
- About 1 cup marinade (10-12 tablespoons) is enough for 2 pounds
of meat.
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Try one of the following marinades for your Australian Beef, to add flavor and tenderize your meat:
Spicy Vindaloo Marinade
Combine 1 teaspoon ground cardamom, 1 teaspoon minced chili, 1 teaspoon ground cinnamon, 2 teaspoon ground cumin, 2 teaspoon turmeric, 2 teaspoon hot mustard, ¼ cup white vinegar and mix well.
Mediterranean Marinade
Combine 3 cloves crushed garlic, ½ cup tomato paste, ½ cup oil, 2 teaspoons oregano, ¼ cup red wine and mix well.
Honey Mint Marinade
Combine ½ teaspoon sesame oil, 1 tablespoon lemon juice, ½ - 1 teaspoon minced chili, 1 tablespoon fresh mint, 2 tablespoons honey and mix well.
Horseradish Marinade
Combine 1 tablespoon canola oil, 1 tablespoon horseradish cream, ½ cup white wine, 2 teaspoons chopped parsley or coriander, 2 teaspoons wholegrain mustard and mix well.
Lemon and Oregano Marinade
Mix the juice of 1 large lemon with 1-½ teaspoons of
salt and pepper, ½ tablespoon of dried oregano and 2-3 crushed
garlic cloves.
Spicy Tomato Marinade
Grate ½ large onion and cook with 1 tablespoon of
oil and 1 crushed garlic. Add 1 teaspoon of dry mustard, 1 tablespoon
of Worcestershire sauce, ½ cup brown vinegar, 1⁄3 cup brown
sugar, ½ cup tomato paste and ½ cup of water. Simmer
for 10 minutes, stirring occasionally.
Satay Marinade
Combine ½ cup dry red wine and 1 tablespoon sesame oil with ¼ teaspoon five spice powder, ¼ teaspoon chili powder, 1 tablespoon brown sugar, 2 teaspoons grated ginger and 1 crushed garlic clove.
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