Beef back is a favorite choice of meat that has a fairly delicious taste and is easy to prepare. Using low heat and cooking it slowly are two ways to prepare beef back well. You can also add various flavors according to your choice of spices and sauces.
Ingredients
- 1 tablespoon chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon finely ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, puree
- 1.8 kg beef back
- 1 1/2 cups beef stock
Step
Method 1 of 3: Seasoning the Meat
Step 1. Choose beef
To get the best taste you need to choose beef back which is known as the "packer's cut." This beef back has a layer of fat on it called a "fat cap" and streaks of fat all over. This extra layer of fat will retain moisture and flavor while the meat is cooking.
- Make sure that the beef back you choose has the "prime" or "choice" markings on it. If you don't see this sign, check with the butcher about where the meat came from to make sure you're buying a quality cut.
- If you want to make more beef back dishes, buy a 3.6 kg cut and double the amount of seasoning in the recipe.
Step 2. Smooth the surface of the meat
Use a sharp knife to peel off excess fat around the meat. You can also ask the butcher to buy pre-peeled meat.
Step 3. Mix the spices
Place the spices and salt in a bowl. Use a stirrer to mix them together until smooth.
Step 4. Apply the seasoning to the surface of the meat
Sprinkle half the seasoning onto one side of the meat and use your hands to spread it evenly and spread it. Turn the meat over and season the rest.
Step 5. Place the meat on the grill pan
Choose a pan that has high sides, as the meat will produce a lot of liquid fat as it cooks.
Method 2 of 3: Cooking Beef
Step 1. Preheat the oven to 177 degrees Celsius
Step 2. Bake the meat for an hour
Place in the oven, (without closing it first) and let it cook. Do not open the oven during this time.
Step 3. Add beef stock and water
Open the oven and pour the beef stock into the grill pan. Add enough water to about 2 cm.
Step 4. Lower the oven temperature to 150 degrees Celsius
Cook the next meat slowly and slowly.
Step 5. Cover the baking sheet with aluminum foil
This is done so that the meat does not dry out during the remaining cooking time.
Step 6. Put the meat back in the oven for 3 hours
Press with a fork to check for doneness; if the meat is easily split then the meat is cooked. If not then continue cooking until the meat becomes soft.
Step 7. Remove the meat from the oven and let it rest
Open the lid and place at room temperature on a cutting board for 20-30 minutes.
Method 3 of 3: Serving Meat
Step 1. Peel off the fat
Remove and remove the "fat cap" layer from the surface of the meat using a chef's knife.
Step 2. Cut the meat
Using a sharp chef's knife, cut the meat while it is warm. You need to cut against the grain of the meat, not against it.
Step 3. Serve the meat with the fat liquid
You can pour the liquid fat from the grill pan into a small meat sauce dish. This fatty liquid should be poured over several pieces of meat at once when serving.
Step 4. Save the meat
Leftover meat can be stored in the refrigerator for several days. You can also put cold cuts of meat in a freezer bag and store for 2-3 months.
Tips
- You can also cook meat with a meat smoker. Follow the instructions on the inside of the appliance to cook it properly.
- If you're cooking meat in the oven, you can place the aluminum foil-covered meat directly on the center rack or place it on the grill plate to collect any drips of fat.
- There are two different parts of the meat, the base and the tip. The base has a flat surface, while the tip has a pointed surface. The base is more suitable for cutting and the end is more suitable for shredding.
