Alec Titan
Beef muscle is a versatile ingredient that can be cooked in a variety of ways, depending on the cut of meat. For example, the beef brisket, a well-exercised muscle, is best suited for slow-cooked recipes like pot roast or braised beef. On the other hand, steaks such as T-bone, Porterhouse, and Filet Mignon are best cooked quickly over high heat, as these muscles are rarely used and therefore not tough. The cooking method and duration depend on the specific cut of beef muscle and the desired outcome, with some recipes requiring high heat and quick cooking, while others benefit from low and slow cooking to break down connective tissues and collagen, resulting in tender meat.
| Characteristics | Values |
|---|---|
| Cooking time | A long time, at a low temperature |
| Cooking method | Slow cooking, braising, roasting |
| Cut of meat | Brisket, shank, round, tenderloin, top loin, sirloin |
| Type of dish | Stews, sandwiches, curries, soups, casseroles |
| Seasoning | Salt and pepper, soy sauce, ginger, garlic, sugar, herbs |
| Cooking temperature | 170 °C in the oven, 160 °F internal temperature |
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What You'll Learn
Beef shank: braise it, then serve with noodles or rice
Beef shank is a tough cut of meat that requires slow cooking to break down the connective tissue. It is also a cheap cut, and when cooked correctly, you can cut through the meat with a spoon.
To braise the beef shank, first prepare a spice packet by securing all of the spices in two tea pouches or by tying them securely inside a piece of cheesecloth. The spices include cinnamon, cardamom pod, Sichuan peppercorns, star anise pods, cloves, dried tangerine peel, bay leaves, whole white or black peppercorns, dried liquorice slices, nutmeg, and fennel seeds. Next, cut your beef shank into cross sections—2 to 3 equal pieces about 5-6” long. Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Bring it to a boil, until you see a grey film forming on the water’s surface. Shut off the heat and pour everything into a colander in the sink. Rinse the beef and wash the pot.
Now, add soy sauce, dark soy sauce, Chinese cooking wine, garlic, ginger, a spice bag, sugar, and water to the pot. Bring it to a simmer and add in the beef shank. Once the pot is boiling, turn the heat to medium-low heat and let it cook for 1.5–2 hours. You can also use an instant pot or an oven to cook the beef. If using an instant pot, cook on high pressure for 60 minutes. If using an oven, bring the pot to a boil on the stove and then place it into the oven for about 3-4 hours at 170°C.
You can serve the beef shank thinly sliced and cold with a dipping sauce, or pair it with noodles or rice. To make a noodle soup, cook the noodles separately in a pot of water, and add the braised beef shank and broth. Top the noodle with sliced beef, chopped green onion, cilantro, sliced cucumbers, and sesame seeds.
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Beef brisket: roast in the oven on low heat
Beef brisket is a tough cut of meat because it comes from the lower chest area of the cow, where there is a lot of muscle and tendons. Therefore, it should be cooked at a low temperature for a long period of time.
To cook beef brisket in the oven, preheat your oven to 300°F. Place a rack inside a large roasting pan and lay a couple of sheets of foil that are long enough to loosely cover the brisket in a criss-cross pattern on top of the rack. You can layer the bottom of the roasting pan with aluminum foil to catch any drippings that may leak through.
Remove the brisket from its packaging and trim any thick layers of fat, leaving at least a 1/4" layer. You can mix together a dry rub of seasonings and rub it all over the brisket, then wrap it in plastic wrap or place it in a sealable container and refrigerate overnight or for at least 8 hours.
Place the brisket, fat cap up, in the middle of the prepared roasting pan and bring the aluminum foil together to cover the brisket loosely, leaving a little space between the brisket and the foil. Place in the oven and bake for about 1 hour and 15 minutes to 1 hour and 30 minutes per pound, until the brisket reaches an internal temperature of 180-185°F. Use a meat thermometer to measure the temperature in the thickest part of the brisket.
Remove the foil and continue baking for another 30 minutes, or until the outside of the brisket has browned and formed a crust. The total cooking time for a 5-pound beef brisket is about 5 to 5 1/2 hours at 300°F, mostly covered until the last half hour. For a smaller piece of meat, such as 3 pounds, stick to the original 3 hours of cooking time with no sauce in a covered roasting pan. Once you add the sauce, continue to bake in the covered pan and start checking for tenderness after about 60 minutes.
The end goal is a fork-tender brisket with a nice crust. Don't be tempted to turn up the heat to a higher temperature, as brisket is a tough cut of meat with a lot of collagen and connective tissues, and only low and slow cooking will allow the meat to become tender.
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Beef tenderloin: cook quickly over high heat
Beef tenderloin is a versatile cut of meat that can be cooked in a variety of ways, depending on your desired outcome and schedule. If you're in a hurry, cooking it quickly over high heat will give you a delicious, browned crust with a distinct eye of rare to medium-rare meat in the centre.
To cook beef tenderloin over high heat, start by trimming away any large patches of fat and removing or clipping any silverskin. This will prevent the meat from shrinking and bowing during roasting. You can then season the meat generously with salt and pepper, or other herbs and spices, keeping in mind that these may burn more easily during high-heat cooking.
Next, tie the tenderloin at 1-inch intervals using butcher's knots and butcher's twine. This will help the meat cook more evenly and give you neater, rounder slices when it's time to carve. If you're working with a whole tenderloin, tuck the thin tail under so that the roast is an even thickness, then tie it with cooking twine.
When you're ready to cook, adjust your oven rack to the centre position and preheat your oven to 400°F or higher for a conventional oven, or 375°F and up for a convection oven. Place the tenderloin in the oven and roast until the internal temperature reaches 120-125°F for rare, or 135°F for medium-rare. For a 2- to 3-pound roast, this will take around 45 minutes to 1 hour. For a larger, 4- to 5-pound roast, cook for 1 hour to 1 hour and 15 minutes.
Keep in mind that high-heat roasting requires diligence, as the meat can go from perfectly done to overdone in a matter of minutes. The internal temperature will continue to rise by about 5 to 10 degrees as the roast rests, so take this into account when gauging doneness. When it's time to carve, serve the centre slices to those who prefer rare meat, and the end slices for those who like it more well-done.
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Beef round: cook slowly on low heat
Beef round is a lean cut of meat that is best prepared slowly and on low heat. This is because the collagen in the meat's connective tissue needs a lot of time to break down and become tender.
To prepare a beef round roast, start by salting the meat. Rub salt over the surface of the beef and wrap it tightly in plastic wrap. Store it in the refrigerator for at least 12, but preferably 24 hours. This process helps to break down the proteins in the beef, making the meat more tender.
The next day, preheat your oven to 225°F (107°C). Dry the surface of the beef with paper towels, then rub it with vegetable oil and season with pepper. Heat a frying pan with oil until it's very hot, then sear all sides of the roast.
Place the roast in the oven and cook for somewhere between 1 1/2 to 2 1/2 hours, depending on the shape of the roast. If your roast is long and narrow, it may take less time to cook, so keep an eye on it. When the juices start to drip from the roast and it is browned on the outside, check the internal temperature with a meat thermometer. For medium-rare meat, remove the roast from the oven when the internal temperature reaches 135°F to 140°F.
Let the roast rest for 20 to 30 minutes before cutting. This step is important, as cutting into the meat too soon will cause it to lose its juices.
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Beef broth: use beef bones to make a nutritious broth
Beef muscle is a lean cut of meat with various types of muscles in one place. The collagen in the meat needs a lot of time to break down and become tender. Therefore, it is best to cook beef muscle slowly, at a low temperature, and for a long time.
Bone broth is a great way to make a nutritious and tasty broth at home. It is easy to make and packed with collagen, amino acids, and other nutrients.
To make a beef broth, you will need:
- Bones (oxtail, shank, or short ribs are great options)
- Vegetables (like celery, carrots, onions, leeks, and garlic)
- Salt
- Water
- (Optional) Acidic medium (vinegar, lemon juice, tomato products, or red wine)
First, roast the bones in the oven at around 375-450°F (170-230°C) for about 30-40 minutes, or until they begin to brown. Place the roasted bones in a large stockpot and pour in any juices from the baking sheet. Chop the vegetables roughly and add them to the pot, along with the water and any acidic medium you choose to use. Bring the broth to a boil over medium-high heat, then reduce the heat to a very low simmer and cover. Let the broth cook for at least 6 hours, and up to 24 hours for maximum flavor and mineral extraction.
Once the broth is cooked, remove it from the heat and let it cool to room temperature. Strain the broth into a clean pot and discard the bones and vegetables. Your beef broth is now ready to use as a base for soups or stews, or it can be frozen for later use.
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Frequently asked questions
The best way to cook beef muscle is at a low temperature and for a long time. This is because the collagen in the muscle needs a lot of time to break down and become tender.
Beef muscle can be used in a variety of recipes, including stews, casseroles, lasagna, pot roast, and sandwiches. For a sandwich filling, beef shank can be cooked in an instant pot with mushrooms and other ingredients to make a flavourful beef stock.
Some tips for cooking beef shank include:
- Using a meat thermometer to ensure the beef is fully cooked (internal temperature should reach at least 160F)
- Adjusting the cooking time depending on the thickness of the shank
- Allowing the beef to rest in the sauce overnight for more flavour
- Using bones to add flavour to the dish and make bone broth
Beef brisket can be roasted in the oven on low heat with a flavorful liquid. It can also be marinated or corned to make it tender. Some recipe ideas include Barbecued Beef Brisket, Corned Beef and Cabbage, and Braised Brisket.
