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GRILLING OR DRY FRYING
These are healthier cooking methods which avoid the need to add extra fat. Dry frying uses only the melted fat from the meat during cooking. Brown the meat in small batches (about 200g at a time) to keep the pan hot and prevent the meat from stewing. When grilling, ensure the grill is hot before starting to cook. Seal both sides of the beef at maximum setting and turn down as necessary to a moderately high heat for the remainder of the cooking time.
OPEN ROASTING
This is a healthier way of roasting, as after the fat on the joint bastes the meat, it runs off and is collected at the bottom of the roasting tin. To open roast place joint, uncovered, on a rack or trivet in a roasting tin so that the largest cut surfaces are exposed and any fat is on top to baste the joint. When buying a roasting joint allow 100g - 175g (4-6oz) per person for a boneless joint or 225g - 350g (8-12oz) per person if on the bone. Make sure the oven is pre-heated to the correct temperature before you start to cook. For covered methods of roasting, e.g. foil, lidded casserole, allow an extra 5 minutes per 450g (1lb) in addition to the calculated cooking time.
POT ROASTING
Boned and rolled joints are particularly good for pot roasting. The meat is traditionally browned on the hob, or in a lidded dish in the oven, before being cooked. Trim off any excess fat on the joint before cooking. Vegetables, herbs and seasoning add extra flavour. Root vegetables are ideal cut into large pieces. Allow approximately 450g (1lb) vegetables and 150ml (¼ pint) liquid for a 1.25kg (2½lb) joint. You can use stock, with wine, cider, ale etc, as the cooking liquid.
BRAISING, STEWING AND CASSEROLING
These are all moist methods of cooking which can be carried out either on the hob or in the oven. The meat is simmered slowly at a low temperature with added liquid. Vegetables, herbs and seasoning add extra flavour. This method of cooking is ideal for tenderising less expensive, tougher cuts of meat. You can use stock, with wine, cider, ale etc as the cooking liquid. To thicken the stock, either add flour to the browned beef and vegetables prior to adding the liquid, or stir in a little blended cornflour 10-15mins before the end of cooking.
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