Beef on a String Recipe on Food52 (2024)

FAQs

Can you cook meat with string on it? ›

Cooking Beef Roast After Trussing

Remember to leave the butcher's twine wrapped around the roast for the cooking process to hold everything together and get an even cook. With the beef roast all trussed up, you'll have plenty of options for how to cook it.

Use high heat to cook meat quickly. Techniques like searing or stir-frying at high temperatures can help cook meat rapidly. Pressure cookers cook food quickly by increasing the internal pressure, which the boiling point of water. This results in faster cooking times for meats.

Some natural-fiber twines are oven-safe (like linen) while others are made with food-safe materials but burn easily, so they're best for decorative purposes (like jute or hemp). Synthetic twines made from polypropylene and polyester aren't oven-safe, and they should be avoided for cooking.

Preheat the oven to 140C fan oven. Into the casserole dish add the onions, carrots, thyme, garlic, tomato puree and bay leaves. Place the brisket into the pot: remove the any string around the meat before cooking, as you don't want it to hold its shape, you want it to break down into the stock.

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving.

Use a Meat Thermometer

Also, know your temperatures. The USDA's recommended safe minimum internal temperatures are as follows: 145°F for beef (steaks and roasts), veal, lamb and pork, as well as fish; 160°F for ground beef; and 165°F for poultry.

If you don't have a meat thermometer, check your beef is roasted by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. Also, a meat thermometer should read 40C for rare (it will rise to 54-56C, medium-rare, as it sits) or 48C for medium (it will rise to 65C).

Diet is one of the most influential factors that impacts beef flavor and aroma. This is because the dietary nutrients cattle consume directly impact the fatty acid profile and nutrient profile of their fat. One of the most-common mantras in the meat industry is that fat is flavor.

To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

How do I make my beef tender and juicy? ›

Baking soda. Here's where it gets science-y: The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting (which can also be done with a cornstarch slurry). This makes it so the proteins have a harder time bonding to each other when it's time to cook the meat.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

If you consistently notice tough beef, Carli says your slow cooker may not be working hard enough. “Try cooking for longer, or at a higher temp,” she advises.

Don't remove any string around the joint until after it's been cooked and rested. Snip it off when you're ready to slice and serve.

1 Answer. Cook it with the string on, then remove the string when you eat it. It is there to hold it altogether while cooking.

Will the meat cook tied or untied? Sure it will. The difference is, it won't cook evenly. The ends will cook before the middle and–especially with steak–you want it the way you want it.

Butcher's twine, also known as cooking twine and kitchen twine, is durable, low-stretch, oven-safe, and often made of cotton, polyester / cotton blend, or linen. Uses: Butcher's twine is perfect for trussing poultry, tying roasts to ensure they keep their shape, securing stuffed meats, and tying off a bundle of herbs.