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Chef´s Tips

In this section we have compiled, for your use, practical information regarding to the main properties and nutritional value of beef,  remarkable characteristics, culinary tricks related to the conservation and handle of the different cuts, recipes....just for facilitate your performance in coocking.

Did you know: NUTRITIONAL VALUES

Moderate consumption of beef is nutritionally advisable and necessary, in a balanced diet, due to its richness in the following nutrients: - Beef is an excellent source of high biological value proteins, as it contains the 8 essential amino acids  which the body is unable to produce by itself, and must be incorporated from the diet. These amino acids are essential for the growth and development of structures, as well as for the formation of antibodies (proteins that act as a natural defense against infections and agents).  - It´s rich in B vitamins (B1, B2), and vitamin B12 exclusive of animal origin food. - It´s rich in minerals such as iron. The iron present in meat (heme iron) has a better absorption than which comes from vegetables. The intake of vitamin C promotes the absorption of iron, so it is advisable to take an orange juice at the same meal. It is also rich in phosphorus, potassium and small amounts of calcium and magnesium. - Fresh veal is a natural food, and therefore it doesn´t contain additives.

CULINARY TRICK

BASIC GUIDELINES FOR MEAT CONSERVATION: - Avoid breaking the cold chain. Buy meat at the end of the purchase and mantain it in the refrigerator below 5 ° C. - Eat fresh meat in less than 72 hours. - Freezing is a good method of preservation for several months, as it retains all the properties of the meat. Thaw meat slowly in the refrigerator, so it avoids product quality lost and microbiological growth. BASIC GUIDELINES FOR CHOOSING & COOKING: - Grilled or Fried: A brief cooked in a skillet or a grill requires a juicy meat, so it means the use of Category 1st or Extra pieces.  To make it tender the cut should be made perpendicular to the muscle fiber. Some of the most appropriate pieces, in order of commercial category are: tenderloin, sirloin, loin, round, top, hip and also the needle. - Roasted: To prepare in the oven, use pieces which shape and size provides a roast juicy and a good presentation.  Some of the pieces more suitable for this use are top of chest, flat fish, butts against, fish, flat, and the round. - Stewed:  You can use more economic meat (characterized by a greater percentage of nerves), as its cooked at temperatures higher than 70 ºC, for long enough  to get the collagen gelatinization, giving rise to a tender meat. Some of the pieces that best fit for that purpose are: cap chest, flat fish, neck, chest or tail. - Beef stock: The appearance or tenderness of the meat doesn´t have much significance in this case, so you could use 2nd Category pieces (which are more economic).  - Chopped / Mincedmeat :  We often use spare 2 nd category or small noble ones, which can not be filleted.  You can leave the fat to make it more juicy or just eliminate it to make healthier.

Recipe 1: SPICY PARMESAN MEATBALLS with ANGEL HAIR PASTA

Prep Time:50 min Start to Finish:50 min makes:4 servings 3/4 cup  bran cereal 1 tray or Miguel Vergara´s minced meat 1/4 cup shredded Parmesan cheese (1 oz) 3/4 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1 can (8 oz) tomato sauce 1 can (14.5 oz) diced tomatoes with green pepper and onion, undrained 1/8 teaspoon ground red pepper (cayenne) 6 oz uncooked whole wheat angel hair (capellini) pasta Additional shredded Parmesan cheese, if desired 1 to 2 tablespoons chopped fresh parsley, if desired 1. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). 2. In large bowl, mix cereal, mincedmeat, 1/4 cup cheese, the Italian seasoning, garlic powder and 1/4 cup of the tomato sauce until well blended. Shape into 16 (1 1/2-inch) meatballs. 3. Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary. Add remaining tomato sauce, tomatoes and red pepper to skillet; turn meatballs to coat. 4. Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center. 5. Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional Parmesan cheese and parsley.

Recipe 2: ORANGE TERIYAKI BEEF WITH NOODLES

Prep Time:25 min Start to Finish:25 min makes:2 servings 1/2 lb beef boneless sirloin, cut into thin strips 1 cup reduced-sodium beef broth 2 tablespoons teriyaki stir-fry sauce 1 tablespoon orange marmalade Dash of ground red pepper (cayenne) 3/4 cup sugar snap pea pods 3/4 cup uncooked fine egg noodles (1 1/2 oz) 1. Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm. 2. Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover and cook about 5 minutes or until noodles are tender. 3. Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.

Recipe 3: ORANGE BEEF and BROCOLI

Prep Time:30 min Start to Finish:30 min makes:4 servings 1/4 cup chicken broth 3 tablespoons dry sherry or chicken broth 1/2 cup orange juice 2 tablespoons soy sauce 1 tablespoon grated fresh ginger 2 teaspoons cornstarch 1 teaspoon toasted sesame oil 1/2 teaspoon crushed red-pepper flakes 3/4 pound beef sirloin, trimmed of all visible fat and cut into 1/4”-thick strips 2 teaspoons vegetable oil 1 large bunch broccoli, cut into florets 1 bunch scallions, cut into 1/4”-thick diagonal slices 3 cloves garlic, minced 2 cups cooked basmati rice 1. In a medium bowl, combine the broth, sherry, orange juice, soy sauce, ginger, cornstarch, sesame oil, and red-pepper flakes. Add the beef, tossing to coat. Let stand for 10 minutes. 2. Heat 1 teaspoon of the vegetable oil in a large skillet over medium-high heat. Add the beef to the skillet; reserve the marinade. Cook the beef, stirring, for 3 minutes, or until browned. Remove to a plate. 3. Add the remaining 1 teaspoon vegetable oil to the skillet. Add the broccoli, scallions, and garlic; cook, stirring, for 2 minutes. Add 2 tablespoons water. Cover and cook for 2 minutes, or until the broccoli is tender-crisp. Add the reserved marinade and cook, stirring, for 3 minutes, or until the mixture boils and thickens slightly. Return the beef to the pan and cook, stirring, for 2 minutes, or until heated through. Serve over rice.

Recipe 4: BBQ BEEF TORTILLAS

Prep Time:25 min Start to Finish:25 min makes:4 sandwiches 1/2 lb beef sirloin steak, trimmed of fat, cut into thin strips 1 cup  frozen corn (from 1-lb bag) 1/2 cup barbecue sauce 4 flour tortillas (7 inch), heated as directed on package 1 cup chopped tomato 1/4 cup shredded reduced-fat Cheddar cheese (1 oz) 1. Heat medium nonstick skillet over medium-high heat until hot. Add beef; cook and stir 4 to 6 minutes or until browned. 2. Stir in corn and barbecue sauce. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until hot. 3. Place tortillas on 4 individual plates. Spoon 1/4 of beef mixture down center of each tortilla. Top each with 1/4 cup chopped tomato and 1 tablespoon cheese. Fold tortillas in half or roll up.