Email Hen House Market - Butcher block - Cooking techniques

Prepare charcoal grill for direct cooking. When coals are medium, ash-covered (in about 30 minutes), spread in single layer. Position cooking grid. Check cooking temperature. (Cautiously hold palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Approximately 4 seconds equals medium heat.)

Season beef (straight from refrigerator) with herbs or spices, as desired. Place on cooking grid directly over coals.

Grill according to timetable below, turning occasionally. After cooking, season beef with salt, if desired.

(Because gas grill brands vary greatly, consult your owner’s manual for grilling guidelines.)

Heat heavy nonstick skillet over medium heat for 5 minutes.

Season beef straight from the refrigerator with herbs or spices, as desired. Place in preheated skillet. Do not overcrowd. Do not add oil or water; do not cover.

Cook according to timetable below, turning once. (For cuts 1 inch thick or thicker, turn occasionally.) Remove excess drippings from skillet as they accumulate. After cooking, season beef with salt, if desired.

Marinate thin uniform beef strips to flavor or tenderize, if desired, while preparing other ingredients.

Heat small amount of oil in wok or large heavy nonstick skillet over medium-high heat until hot.

Stir-fry beef in half-pound batches (do not overcrowd), continuously turning with a scooping motion, until outside surface of beef is no longer pink. Add additional oil for each batch, if necessary.

Set oven regulator for broiling; preheat for 10 minutes. During broiling the door of electric oven should be left ajar; the door of gas oven should remain closed. (However, consult your owner’s manual for specific broiling guidelines.)

Place beef on rack of broiler pan. Season beef straight from the refrigerator with herbs or spices, as desired. Position broiler pan so that surface of beef is within the distance from heat specified in timetable below.

Broil according to timetable, turning once. After cooking, season beef with salt, if desired.

Heat oven to temperature specified in roasting timetable below.

Place roast (straight from refrigerator), fat side up, on rack in shallow roasting pan. Season roast before cooking, as desired. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water; do not cover.

Roast according to timetable. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Internal temperature will continue to rise 5°F to 10°F to reach desired doneness and roast will be easier to carve.)

Remove beef from refrigerator. Lightly coat with seasoned flour, if desired. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings. Season beef, as desired. (Omit dredging and browning for corned beef brisket.)

Add liquid, such as broth, water, juice, beer and/or wine, to pan. Bring to a boil; reduce heat.

1. For pot roasts and other braised dishes, such as Swiss steak, chilis and shredded beef, use small amount of liquid (1/2 to 2 cups).
2. For stews and soups, use at least enough liquid to cover beef.
3. Corned beef brisket is cooked in liquid to cover.

Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325°F oven, according to timetable or until beef is fork-tender. (It is not necessary to turn pot roast or steak over during cooking.) The cooking liquid may be thickened or reduced, as desired.