Hi Skinnies….. It is Kristi Kalleske here. Let’s talk Cooking with Beef & Beef Thermomix Recipes!
The cuts of beef we choose or buy on a whim (it was on special) can determine the success or fail of any recipe, especially when cooking in the Thermomix.
My knowledge of beef comes from my Dad who was a butcher, my mum & marrying into a family who raised beef.
Mum taught me how & what to cook with all the varying cuts.
As a child I would love nothing more than to hang around as Dad butchered all varieties of animals, often on-farm. I literally watched all the ins & outs of breaking down an animal.
I’ve spent a lot of my life packing beef but never without appreciating the animal & the extreme care taken to raise them. In my own family when the kids would ask what’s for dinner? & I’d reply “roast beef, corned beef… something beef!” they’d always complain…
Well that was before I bought a Thermomix & found Skinnymixers.
Now I’ll unroll that piece of brisket that used to be corned & boiled for hours… chop into large pieces & use the Smokey BBQ Beef Ribs recipe for soft gelatinous meat, dripping in Smokey BBQ sauce….. just thinking about this makes my mouth water!
Knowing the right cuts of beef or what you may be able to substitute can save you time, money, wasted recipes that haven’t turned out as you’ve used the wrong cut, or cooked too long or not long enough. The following information is just my personal preference of how I use beef & the cuts most used in Thermomix cooking.
Some cuts have multiple names & different in other countries. I’ll stick to Australian terms here & what I’m familiar with.
Yellow fat on the outside of beef means it was grass fed, white fat is grain fed.
‘Stripping beef ‘ means to remove any fat/sinew & slice thinly against the grain in preparation for stir fry etc.
My perfect cooked steak – room temp meat, griddle pan on medium to high heat, cook 3 minutes, turn, cook another 3 minutes, remove to a warm plate & rest for half the cook time. This is for any frying steak about 3/4 of an inch in thickness.
Not overloading the pan/wok – It is really important to not overload your wok with beef when first frying off. If you add too much beef it will just stew in the juices – becoming tough & dry. Cooking a handful at a time is plenty. All the cuts I’ve listed to be used for steak can be pan-fried, BBQ, popped in the Weber or cooked over Charcoal. Just not for long cooking periods unless suggested otherwise.
I’ve used the term ‘long cook’ as with Thermomix cooking we’re mostly cooking for a maximum of 1 hr. Any of the suggested ‘long’ cooking cuts can be popped into a slow cooker or now the TM6 has ‘slow cook mode’ even more options are available.
What cut for what cook?
Whole Beef Eye Fillet/Tenderloin
An extremely lean & tender cut of beef, cooked properly this cuts like butter.
This has a line of sinew that runs on the outside of the meat, slip your knife just under & slice off, this is inedible & not nice to chew through (see picture).
Sear & roast whole or slice into minimum inch thick steaks & pan-fry or BBQ etc.
Steam a whole fillet in the varoma, pan-fry for colour to serve.
Gravy Beef/ Shin Beef/ Bone in & this is now know as Osso Bucco
Lots of connective tissue runs through this cut so long cooking is needed to break it down. When cooked low & slow this is my most favourite cut of all. It is not suitable for fast cooks or pan-frying.
The current very popular Beef Bourguignon is perfect with this cut.
Identical cooking to gravy beef is needed, not quite as gelatinous in the finished product but still a really lovely tender meat. If you come to the end of your cook in the Thermomix and it isn’t tender, try cooking for another 5-10 mins and next time cube the meat a little smaller.
Oyster Blade Steak/ Texas T-bone
A versatile cut in that you can fry or bbq as a steak , strip the meat or use in a long cook. This doesn’t take as long as chuck or gravy beef to break down though.
Making your own mince
Rump, Topside or Blade would be my choices to mince.
Use to make burger patties, beef stock paste, meatballs etc see BCB for mincing instructions.
There are many of Skinnymixers recipes where I’ll sub in beef….. like the ‘Thai Red Chicken’ this is perfect with thinly sliced beef rump. Beef, Chicken & Lamb are quite interchangeable as long as you stick to the same cut. I often use beef mince instead of lamb for the koftas or Rustic Shepherds Pie, still tastes great!