The beef hash, known for its delicious taste and juicy texture, is a cook's favorite. Because beef hash, which is located under the ribs and spine, is rarely used by cows, so it becomes very tender, and of course, expensive. With a price of Rp. 66,000 to Rp. 120,000-132,000 per 500 grams. However, the price of this meat is equivalent to the taste produced, especially when there is a discount, and it is also relatively easy to cook. Has meat is a very suitable menu for Christmas events or family gatherings; one whole piece of hash meat can be eaten by 10 people.
Step
Method 1 of 4: Choosing the Has Meat You Will Use
Step 1. Consider buying all parts of the hash as a whole
Has meat is quite expensive, meaning that the more you buy, the more you will spend on par with the meat you get. Plus, hashed meat holds up very well in the refrigerator, which means that leftover meat can be used for cooking at a later time.
Try storing the beef in a sterile refrigerator for proper freshness. When you are ready to defrost your hash, simply take the meat out of the cooler and let it thaw slowly in your refrigerator
Step 2. Purchase beef with a “prime” or “choice” label for the best quality and taste
The USDA ranks cuts of meat, to ensure the meat is of the desired quality, and to let consumers know what they are buying. While the grading level depends on many factors – including the amount of fiber (the amount of fat between meat), the age of the meat, and the level of skeletal hardness – it is most important to know that prime or choice meat is the two types of meat of the highest quality.
From highest quality to lowest quality, the USDA rates beef according to these categories: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner. Utility, Cutter, and Canner, while available, are very rarely sold in the market and are usually used as ready-to-eat meat
Step 3. Choose your cut of beef considering how much you need to cut the meat before cooking
Some beef has been "peeled", and some are not, or commonly called "PSMO". Each type requires a different portion of work to prepare the meat before it is ready to be cooked.
- The peeled pork chop comes with the fat removed, but with the silvery skin still sticking to the meat. This silvery skin feels tough, because in red meat it connects the tissue with the main meat.
- Unpeeled hash meat contains the skin along with the fat. This is an unused layer on the meat, but it takes a while to prepare.
- PSMO stands for “peeled, silver skin remove, and side muscle on” (it's been peeled off, the silver skin is removed, and the side muscles remain intact)." Since a butcher does most of a cook's job, it only takes a little effort if you using this type of meat, although the price is also more expensive than others.
Method 2 of 4: Cleaning the Meat
Step 1. Trim excess fat and silvery skin layer from meat
Again, if you want to cook more easily or have never cut meat before, buy PSMO meat instead of uncut meat. This process is quite complicated if you don't understand it well.
On PSMO beef hash, simply cut into the fat and/or silvery crust. Lift the piece of meat with your hands and chop it carefully until all the fat from the silvery skin has been removed. Continue until the meat is clean
Step 2. Find the part of the membrane that covers the meat side (also known as the “chain”)
Cut the membrane, which is very fatty and tough, from the meat layer. After that save and freeze the meat.
Step 3. Cut off the large portion that is attached to the back layer of the meat, also known as the chateaubriand layer
Wrap and save for later. The chateaubriand is a fine cut of meat and can be used in a wide variety of dishes.
Step 4. Cut the beef in half with a kitchen knife for easy handling (optional)
Do this especially when you've never cooked pork chops before, or if you're only cooking small portions. Whole beef hash weighs about 3 kg, or enough to be eaten by 10 people.
Place one piece of beef in the cooler or refrigerator to cook later. Again, beef has a pretty good shelf life as long as you thaw it slowly in the refrigerator
Method 3 of 4: Strapping the Flesh
Step 1. Start with long meat floss
Meat threads are the best, and the easiest to tie the hash in, although other threads such as kenur – such as those used for kites – can also be used.
Step 2. Tie the string you have under one side of the grill and attach it to the top of the meat
Step 3. Make a meat knot
Tie both ends of the yarn and thread one knot twice into the other. Tighten the knot, then tie the two ends of the yarn to form a simple knot.
Make sure when you bandage the meat, you leave enough room for the thread at the end of your knot. You'll need a bit of yarn left at the end of the splicing process to tie the two ends of the yarn together
Step 4. With the remaining yarn, make a large empty knot with your hands
Do this by twisting the yarn with your hands. A large thread hole will form.
Step 5. Insert the hash meat into this hole and then tighten it
Tighten the knot by tugging at the empty space while holding the empty knot in its place with one hand. Make sure the knots are parallel and straight.
Step 6. Make another empty knot with your hands and continue the process of tying the knot
Make knots and tie them in a similar shape, until each knot is about 3 cm apart, until you reach the very end of the meat.
Step 7. Turn the meat over when all the sides on the top are tied
Step 8. Do the same on the other side in the opposite direction, starting to thread from one knot to another
Wrap the yarn in a knot, then do it continuously, until it becomes a straight line.
Step 9. Twist the thread down, then continue on, until all the knots have been tied and tightened
Step 10. Finish by making a butcher's knot on the top side of the beef
Tie the two ends of the yarn together, making one knot under the other, and finish with a simple knot. Your grill is now bandaged and ready!
Method 4 of 4: Cooking Meat
Step 1. Salt your pork chops lightly, at least 40 minutes to an hour after cooking
Salting the meat will bring the liquid to the surface, which is why you shouldn't salt your meat before cooking, unless you like dry meat. Salting the meat later will address the following:
When you salt the meat later, the salt will absorb more easily. This absorption process is referred to as the process of osmosis. However, this process takes time, so you have to determine the right time to salt the meat
Step 2. Let the beef sit at room temperature
If you recently purchased beef tenderloin, let the meat warm up in a cool place. Freshly frozen meat generally takes about 30 minutes to an hour to cool at room temperature. Warmed meat can cook quickly and easily, because the outside of the meat doesn't dry out before the inside is fully cooked.
Step 3. Just before you start cooking, season your meat with herbs and spices
What you use is entirely up to you. Simple seasoning is better than overdone. Here are some spice combinations that you can use:
- Minced garlic, fresh thyme, fresh rosemary, ground black pepper.
- Coriander, wheat germ, cloves, and nutmeg.
- Curry powder, dry mustard, cayenne pepper, minced garlic.
Step 4. Preheat your oven to 425° F (218° C)
Step 5. When the oven is preheated, place a large skillet on the stove
Pour some vegetable oil in a frying pan and wait until the oil starts to smoke.
Step 6. Cook each side of the meat until browned, about 4 minutes
You don't cook it thoroughly, you just give it a pretty color and a savory taste on the outside. Remove the meat from the pan when it's done.
Step 7. Place the beef in the roasting pan and insert a cooking thermometer into the meat
The tip of the thermometer should go deep enough into the meat.
Step 8. Cook the beef in the preheated oven until the thermometer shows 125 Fahrenheit (51.1° Celsius)
This process may take under an hour, depending on the thickness of the meat. This temperature will make the meat has a medium-rare level of doneness (medium-raw). If you want more raw or undercooked meat, use the following guidelines:
- 120° F (48.8° C) = Rare (raw)
- 130° F (54.4° C) = Medium rare (medium-raw)
- 140° F (60° C) = Medium (medium)
- 150° F (65.5° C) = Medium well (medium-cooked)
- 160° F (71.1° C) = Well done (very cooked)
Step 9. Remove the beef from the oven and let it rest for 15 minutes before cutting
The meat will still be hot even after removing it from the oven. But most importantly, simmering the meat will ensure a more juicy beef when you cut it.
Cooking the meat causes the muscles to contract. This keeps the liquid trapped in the center of the meat. If you cut the meat straight out of the oven, the liquid will be lost as they collect in one place. If you freeze the meat first, however, the muscles will relax and the liquid will return to the meat fibers. Let your pork chop for at least 10 minutes to give it a much more delicious taste
Step 10. Enjoy
Tips
- Pat the meat dry before starting to burn it to make the meat cook evenly.
- When tying the beef with meat threads, make sure the threads press firmly against the meat. Ties that are too tight or too loose can interfere with the cooking process.
- Remove the second beef from the refrigerator about 15 minutes before removing the first beef from the oven. Follow the same method of roasting, polishing, and cooking the meat as the first one. You can heat this hash meat to about 130 degrees Fahrenheit (66 degrees Celsius) so that the meat is a dark pink color but not raw.
