COOKING METHODS
Braising- A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use
for less tender cuts.

Appropriate cuts:
Steaks: Chuck Steak, chuck arm steak, blade steak (7-bone steak), round steak, eye of round steak,
brisket and round tip steak
Roasts: Arm roast, blade roast, shoulder roast, rump roast, short ribs and back ribs

Step by Step:
1. In a large skillet or Dutch oven slowly brown the meat on all sides. Use a small amount of oil.
2. Pour off and discard drippings and season as desired.
3. Add a small amount of liquid (1/2 cup) such as wine or broth, juice or beer.
4. Cover the pan with a tight fitting lid to contain steam.
5. Simmer on the stovetop or in the oven (300ºF) until fork tender.

TIPS:
• Browning meat is optional, but it adds more flavor.
• Braising is more often for large pieces of meat while stewing is used for smaller pieces of meat.
• While simmering, check the pot to ensure that liquid has not completely evaporated. If so, add more
liquid.
• It is okay to use water, although liquid other than water will add more flavor to your broth.
• Vegetables should be added during the last half of simmering. Root vegetables (potatoes & carrots)
need more cooking time than vegetables such as zucchini, onion and celery.
Broiling- A quick dry-heat cooking method done in the oven using the broiler setting.
Use for more tender cuts. Less tender cuts can be used if marinated.
Appropriate cuts: Ribeye steak, top loin steak, T-bone steak, top sirloin steak,
tenderloin, top blade steak, kabobs and hamburger patties
Appropriate cuts if marinated: Shoulder steak, flank steak and top round steak

Step by Step:
1. Set oven for broiling; preheat for 10 minutes. During broiling, the oven door for
electric ranges should be left ajar; the oven door for gas ranges should remain closed.
(However, consult your owner's manual for specific broiling guidelines.)
2. Place beef (straight from refrigerator) on rack of broiler pan. Season beef, as desired.
Position broiler pan so that surface of beef is within specified distance from the heat as
indicated in chart.
3. Broil according to chart, turning once. After cooking, season beef with salt, if desired.
Steaks for Broiling
• Marinate and Broil: Marinate in tenderizing marinade 6 to 24 hours before broiling.
Broil on rack of broiler pan so surface of beef is 3-4" from heat for 1" steaks; 2-3"
from heat for ¾" steaks, 1" top round and flank. Broil per chart for medium rare to
medium, turning occasionally.
TIPS:
• When broiling you control the cooking not by adjusting the temperature but by
adjusting the distance from the cooking source. You accomplish this by raising or
lowering the cooking rack.
• To make clean up easier, line the bottom of your broiler pan with foil.
• Brush broiler rack with oil or spray with cooking spray to make clean up a breeze.
• Use tongs instead of a fork for turning meat to prevent natural juices from escaping.
Grilling- A quick dry-heat method over charcoal, wood or gas flames. Use
for more tender cuts. Less tender cuts can be used if marinated.

Step by Step:
1. Preheat gas grill or prepare charcoal by allowing coals to burn down to
medium heat (ash covered). It typically takes charcoals 30 minutes to
reach medium heat.
2. Season beef as desired. Place beef on cooking grate.
3. Grill according to grilling timetable until desired doneness is reached
turning meat only once.

Grilling Timetable
• Marinate & Grill Steaks: Marinate in tenderizing marinade 6 to 24 hours
before grilling. Grill, uncovered, over medium, ash-covered coals per
chart for medium rare to medium, turning occasionally.
Pan Broiling- A quick dry-heat cooking method using a pan on a stove top. No oil is
used and the pan is uncovered. Use for thinner cuts.

Appropriate cuts: Most appropriate for thinner, more tender cuts of beef such as
top blade steak, cubed steak, ground beef patties, ribeye steak, sirloin steaks, T-
bone steaks, tenderloin and top loin.

Appropriate cuts if marinated: Eye of round steak and top round steak

Step by Step:
1. Heat heavy non-stick skillet 5 minutes over medium to medium-high heat.
2. Season beef as desired.
3. Place beef in preheated skillet. Do not overcrowd.
4. Do not add oil or water. Do not cover.
5. Pan broil according to chart, turning once.
Pan Frying- A quick dry-heat cooking method using a pan with a
small amount of oil. No lid is used. Use for thinner cuts. Also called
sauteing.

Appropriate cuts: Most appropriate for thin, tender cuts such as

Step by Step:
1. Heat small amount of oil in skillet on stovetop over medium to
medium-high heat until hot.
2. Season, dredge in flour, or bread beef as desired.
3. Place beef in pre-heated skillet. Do not overcrowd.
4. Do not add water or other liquid. Do not cover.
5. Pan fry to desired doneness, turning once.
Roasting (Dry Roasting)- A dry-heat cooking method used for cooking bigger cuts of
beef. No liquid is added or cover used. Use for more tender cuts.
 
• Appropriate cuts: Just because a cut of meat has "roast" in the name does not
necessarily mean that roasting is an appropriate cooking method. More tender cuts
are best used for this cooking method such as rib roast, ribeye roast, tenderloin, tri-
tip roast, sirloin roast and rump roast.
• For less tender cuts such as chuck roast, chuck-eye roast, eye of round roast, top
round roast, or pot roast refer to BRAISING.

Step by Step:
1. Season beef with herbs and spices or a rub.
2. Place roast, fat side up, on a rack in a shallow roasting pan.
3. Insert a meat thermometer into thickest part of roast, in center, not touching bone or
fat.
4. Do not add water, do not cover.
5. Roast meat to 5 to 10 degrees below desired doneness. Temperature will continue to
rise to desired doneness.
6. Let roast stand 15 to 20 minutes before slicing or serving. It will be easier to carve and
the juices will set up.
Stewing-A slow moist-heat cooking method using a pot with a tight-fitting lid.
The beef should be completely covered in liquid. Use for less tender cuts.

• Appropriate cuts: While technically any cut of beef can be stewed, this method
is most appropriate for cooking tougher cuts such as cuts from the chuck or
round.
 
Step by Step:
1. Slowly brown the cubed meat in a small amount of oil stirring to brown all
sides. This step can be omitted but you will find that it imparts a great deal of
flavor to your dish.
2. Pour off drippings and season as desired.
3. Add water or broth to cover.
4. Cover with a tight fitting lid.
5. Simmer on a low heat on the stovetop until meat is fork tender. (Simmer is to
cook at a temperature just below a boil. Bubbles form around the edges of the
pan and rise slowly to the surface.)
Stir Frying- A quick dry-heat cooking method using a lightly oiled pan. Use high heat while
continuously tossing ingredients. Any cut can be used as long as it is cut into thin uniform strips.
 
• Appropriate cuts: Shoulder steak, sirloin steak, round tip steak, top round steak, flank steak
and top blade steak

Step by Step:
1. Partially freeze beef (10 minutes in the freezer) for easy slicing.
2. Slice meat into thin uniform strips (1/8 inch or thinner).
3. Marinate or season meat as desired.
4. Heat small amount of oil in wok or heavy non-stick skillet over medium or medium-high heat
until hot.
5. Stir-fry meat in batches to prevent over crowding. Stir continuously in a scooping/tossing
motion until outside surface of beef is no longer pink.
 
TIPS:
• Be sure pan and oil are very hot before adding beef.
• Cook beef and vegetables separately, then combine, and heat through.
• The cooking liquid may be thickened using corn starch and water if desired.
• Use two large spoons or spatulas to make tossing easier.
• Cut all ingredients to uniform size so pieces will cook evenly.