Steaks! For all steaks, pre-heat pan until piping hot. Season well using salt and freshly ground black pepper. Pans require no oil or butter as the meat is so beautifly marbled, and will release some fat during the cooking process. This fat can be used when roasting potatoes, parsnips and other such goodies!
For a steak of approx 4cm thickness:
Rare/Blue - 1.5 mins per side
Medium rare - 2 mins per side
Medium/well - 3 to 4 mins per side
Well done - DONT!
Roast Beef! The most important part of roasting any meat is to ensure that you let it rest for 15-30 minutes once it has come out of the oven. This applies to Sirloin, Forerib, Rolled Rump, Rolled Topside and Rolled Silverside. Season outside liberally with salt and pepper, then rub some english mustard as well. Cook as follows in hot oven 220ºC/200ºC Fan. You should allow a minimum raw weight of 250g per person.
Medium Rare - 14-16 minutes per lb
Medium Well - 18 minutes per lb
Well Done - As above but drop temperature to 200ºC/180ºC Fan, after half an hour , and cook for 25 minutes per lb.
Remove from roasting tin and rest in a warm place for 20-30 minutes.
Beef Stew! Feeds 6-8
1 kg diced braising or shin or beef
2 large onions, chopped
1 medium swede, in 1 cm chunks
20 small or 8-10 medium white turnips, peeled and halved or quartered
1 can Guiness, or other stout (about 500ml)
about 500 ml beef stock
1-2 tablespoons of strong horseradish sauce
2 teaspoons brown sugar
Add salt, pepper and thyme to taste
Gently fry your onions, swede and turnip, with herbs for about 15 minutes until they start softening.
Transfer to caserole dish or large pan.
Turn the tempurature up to maximum, add your beef and brown in batches before adding to the veg.
Pour in the Guinness, stock, sugar and about 1 teaspoon of salt, and half a teaspoon of pepper. Bring to the boil. Lower the tempurature to the very lowest setting on your hob, or put in slow cooker, or in an ovenproof dish to go into an oven set at 140ºC and leave to cook for 2.5 hours (diced braising) or 3 to 3.5 hours (shin). Once you are content that your meat is cooked sufficiently, adjust the seasonings to your taste, stir in the horseradish or mustard and thicken cornflour/water paste or thickening granules. Make sure not to lose any of that delicious Wangus fat along the way and serve with lots of mashed potatoes!
Wagyu X Angus
A few easy tips for cooking this delicious Beef.