Cooking RecipesSimple and Easy Cooking Recipes

 The lean should be a clear bright red, and the fat firm and pale cream in colour. The very best joints MUST have a certain mount of fat on them.

a) Roasting

Cut to choose : Sirloin, Ribs, Fillet, Aitch-bone  (good quality), Topside, Rump.

Cooking time : 15 minutes per lb plus 15 minutes over. Well done, 20 minutes per lb. plus 20 minutes over, or 40 minutes per lb. in very slow oven.

Accompaniments : Mustard, Horseradish sauce, Yorkshire pudding, Roast potatoes, Thin gravy.

b) Grilling or Frying

Cut to choose : Rump, Fillet, Sirloin, Entrecote.

Cooking Time : 5-15 minutes depending on thickness and personal preference.

Accompaniments : Chipped or mashed potatoes, Salad, Tomatoes, Mushrooms.

c) Stewing or Braising

Cut to choose : Skirt or Chuck, Bladebone, ‘Leg of Mutton’ cut, Brisket, Flank.

Cooking Time : 1.5-3 hours.

Accompaniments : Mixed vegetables, Dumplings, Thickened gravy.

d) Pickling or Boiling

Cut to choose : Brisket, Shin or leg, Silverside, Flank, Aitch-Bone.

Cooking Time : 1.5-3 hours.

Accompaniments : Vegetables or salad.

e) Stock for Soup

Cut to choose : Neck, Shin or leg, Cold, Marrowbone, Oxtail, Flank.

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