The quads (chuck roast) are thick cuts of beef from the beef shoulder. This delicious, rich-tasting meat is widely used in classic home-cooked dishes. Do the prep, season, and fry the meat until brown on the stove for a soft and juicy dish. If you want meat that is tender and easy to tear, try cooking beef thighs in a slow cooker or in the oven.
Ingredients
- 1.5–2 kg beef quads
- 4 tbsp. (60 ml) olive oil
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 Yukon gold potatoes, peeled and chopped
- 30 ml dry onion soup seasoning mix
- Pepper, salt and paprika to taste
Step
Method 1 of 3: Seasoning and Frying Meats to a Crisis
Step 1. Season the thigh meat with pepper, salt and paprika
Place the beef quads on a flat surface and season the tops evenly with pepper, salt, and paprika. Turn the thigh meat over and season the underside as well, leaving the sides of the meat unseasoned.
- If you're using frozen quads, thaw the meat in the refrigerator or heat it in the microwave before you cook it.
- Place the seasoned beef thighs in the refrigerator overnight for a strong flavor.
Step 2. Cut and season the vegetables
Chop the onions, potatoes, and carrots and place them in an airtight plastic bag. Add 2 tbsp. (30 ml) of olive oil and dry onion soup mix into a plastic bag, then shake until the vegetables are combined with the spices.
If you want a mild spice, you can mix the vegetables with just salt and pepper
Step 3. Heat 2 tbsp
(30 ml) olive oil in a frying pan. Turn on the stove on medium heat. Add 2 tbsp. (30 ml) olive oil and let the pan heat until the oil begins to boil.
Use an oven-safe skillet if you want to roast the thighs with the pan in the oven
Step 4. Fry each side of the meat for 4 to 5 minutes until lightly browned
Place beef thigh in skillet and fry for 4-5 minutes or until brown. Next, flip the meat over and fry the other side for another 4 to 5 minutes or until lightly browned.
- This way, a crust will form on the top of the meat that will retain moisture and flavor while you cook it.
- At this stage, the center of the beef thigh is still raw. You'll still have to cook the entire meat in the oven or slow cooker later.
Step 5. Remove the meat from the pan and place it on a plate
Take the beef thighs from the pan and place them on a plate. If you don't have time to cook the meat in the oven or slow cooker within 2 hours, use aluminum foil to wrap it. After that, put the meat in the refrigerator.
Do not place the beef thigh at room temperature for more than two hours to avoid food poisoning
Step 6. Saute the chopped vegetables for 5 to 10 minutes
Add the vegetables to the skillet and cook for 5 to 10 minutes, or until the onions are translucent, and the potatoes and carrots are soft.
Like beef thighs, vegetables also take longer to cook when you cook them in the oven or slow cooker
Method 2 of 3: Cooking Beef Quads in the Oven
Step 1. Preheat the oven to 180 °C
While frying the beef thighs, preheat the oven so that it is ready to be used for grilling the meat. Preheat the oven at least 30 minutes before you cook the beef thighs to 180 °C when the beef is ready to roast.
You can use a slow cooker (not oven) for a more juicy and tender meat. But remember, cooking meat in a slow cooker takes longer
Step 2. Use aluminum foil to cover the beef thighs and vegetables
Place the beef quads and vegetables on a baking sheet or oven-safe skillet. Cover the top of the beef thigh and vegetables with aluminum foil. Press the ends of the aluminum foil with your fingers until the sheet locks in place.
- Make sure you use an oven-safe pan before you cover it with aluminum foil. Using the wrong skillet can damage the meat.
- You can also place the beef thighs in the dutch oven (a heavy cast iron pan) instead of the aluminum foil covering the baking sheet.
Step 3. Bake the beef thigh in the oven for 3 to 4 hours
Place the skillet or baking sheet in the oven and close the door. Set the timer for 3.5 hours. Remove the beef thighs from the oven when the meat is browned and has a soft texture that breaks easily.
Use a meat thermometer to check if the beef thighs are cooked through before you take them out of the oven. To avoid disease in the meat, the center of the beef thigh must reach a temperature of at least 65°C
Step 4. Remove the beef thighs from the oven and let them cool before serving
Take the skillet or baking sheet from the oven and place it on the stove. Let the beef thigh rest for 30 minutes with the aluminum foil on top, then serve with the vegetables and potatoes.
- This is so that the juice is spread evenly so that the beef becomes softer and richer in taste.
- When opening the aluminum foil, keep your face away from the meat to avoid getting hot steam escaping from the beef thigh.
Method 3 of 3: Using a Slow Cooking Pot
Step 1. Place the beef quads and vegetables in a slow cooker
Place the beef thighs in a slow cooker and arrange the vegetables around the meat. If the vegetables are cut in large pieces, first chop them into smaller slices (one-bite size). This helps the vegetables to cook evenly in the slow cooker.
Step 2. Cover the beef thigh and cook for 4 to 8 hours
Cover the slow cooker and set the pot to low or high. Depending on the setting selected, cook the beef thighs in the following times:
- Low: 6-8 hours
- High: 3-4 hours
Step 3. Let the beef thigh cool and serve immediately
If the timer on the slow cooker has turned off, open the lid while keeping your face away from the hot steam escaping from the pan. Arrange one-size portions of beef and vegetables on a plate and serve while the meat is still warm.
To avoid food poisoning, use a meat thermometer to make sure the center of the meat has reached at least 65°C
Tips
- Place the cooked beef thigh in an airtight container and place in the refrigerator for 3 to 4 days, or the freezer for 2 to 3 months.
- Once cooked, beef thighs can be cut into small pieces and added to stews.
- Don't stab the beef thigh when you turn it over. This keeps the juices out and if you do this many times, the meat can dry out.
Warning
- The cooking time in this recipe is for beef quads that weigh 1.5 to 2 kg. If the meat is smaller or larger, you will need to adjust the timing.
- Wash your hands before and after cooking raw meat to avoid food poisoning.
