Beef: which cut to choose? Ingredients: 1 piece of beef.
Utensils： 1 Set 3 pans best frying pans- 1 Electric slow cooker 1 Oven ovens- 1 Refrigerator mini fridges- 1 dish-
Total time:
Preparation:
- -
Cooking:
-
Phase 1
To help prepare a dish based on beef, here is a quick summary of the cuts to choose from your butcher... With the right cut from the butcher, it's easier to cook good dishes!
Phase 2
Pieces for a beef Bourguignon: walnut gîte, gîte, chuck, low ribs, necklacePieces for the pot-au-feu: scoter, shank, flank, ribs, breast, gîte, collarPieces for a beef stew or slow-cooked beef recipes: scoter, chuck, walnut gîte, collar, low ribsPieces for a roast beef: fillet, rump steak, faux-filetPieces of beef for a steak: scoter, mouvant, round slice, flat slice, top of slicePieces of beef for a roast beef: tender slice, flat slice, round slicePieces of beef for minced meat: rump steak, sirloin flank steakPieces of beef for grilling: filet tournedos, ground steak, tab, flank steak, sirloin steak, sirloin steak, rump steak, low ribs, spider Pieces to roast in the oven: the pear for a mini roast, the slice tender, the filet, the walnut gîte, the slice round, the baronne aiguillette Pieces to braise: chuck, walnut gîte, round gite, nervous gîte, twin scoter with pot-au-feu, gallinette, tendron, flanchet, rib dishPieces for one carpaccio: round of gîte, tender slice, round of slice Pieces to fry: sirloin, filet, rump steak, flank steak, steak Pieces of beef for skewers: middle of rump, round of slice, pear Pieces of beef for a cooking stone: middle of rump, flank steak of aloyau, pear Pieces of beef for a fondue: rump middle, sirloin steak, pear
Phase 3
For even better beef, take it out of the refrigerator 30 minutes before cooking, this keeps it more tender and avoids a thermal shock between the flesh and the heat of the pan.
Utensils： 1 Set 3 pans best frying pans- 1 Electric slow cooker 1 Oven ovens- 1 Refrigerator mini fridges- 1 dish-
Total time:
Preparation:
- -
Cooking:
-
Phase 1
To help prepare a dish based on beef, here is a quick summary of the cuts to choose from your butcher... With the right cut from the butcher, it's easier to cook good dishes!
Phase 2
Pieces for a beef Bourguignon: walnut gîte, gîte, chuck, low ribs, necklacePieces for the pot-au-feu: scoter, shank, flank, ribs, breast, gîte, collarPieces for a beef stew or slow-cooked beef recipes: scoter, chuck, walnut gîte, collar, low ribsPieces for a roast beef: fillet, rump steak, faux-filetPieces of beef for a steak: scoter, mouvant, round slice, flat slice, top of slicePieces of beef for a roast beef: tender slice, flat slice, round slicePieces of beef for minced meat: rump steak, sirloin flank steakPieces of beef for grilling: filet tournedos, ground steak, tab, flank steak, sirloin steak, sirloin steak, rump steak, low ribs, spider Pieces to roast in the oven: the pear for a mini roast, the slice tender, the filet, the walnut gîte, the slice round, the baronne aiguillette Pieces to braise: chuck, walnut gîte, round gite, nervous gîte, twin scoter with pot-au-feu, gallinette, tendron, flanchet, rib dishPieces for one carpaccio: round of gîte, tender slice, round of slice Pieces to fry: sirloin, filet, rump steak, flank steak, steak Pieces of beef for skewers: middle of rump, round of slice, pear Pieces of beef for a cooking stone: middle of rump, flank steak of aloyau, pear Pieces of beef for a fondue: rump middle, sirloin steak, pear
Phase 3
For even better beef, take it out of the refrigerator 30 minutes before cooking, this keeps it more tender and avoids a thermal shock between the flesh and the heat of the pan.