Want to eat beef, but limited budget? If that's the case, your options are likely limited to less tender cuts of meat like chucks or beef quads. This type of meat is located in the area around the neck and shoulders of the cow; as a result, the muscle content in it will make the meat texture very tough if not cooked properly. For the best texture and taste, the meat must be cooked for a very long time; Some of the cooking techniques you can choose from are braising, broiling, or pan-frying. Choose the technique that best suits your cooking skills. Undoubtedly, presenting tender and delicious quadriceps is no longer as difficult as moving mountains!
Ingredients
Processing Meat with the Braising Method (Boiling with a Little Liquid)
- 2 tbsp. vegetable oil or canola oil
- Salt and pepper to taste
- 1-1½ kg. beef quadriceps
- 180 ml. fluid
- 1 tsp. or 1 tbsp. Spice
Processing Meat with the Broiling Method (Heat Grilling)
- Beef quadriceps
- Salt and pepper to taste
Processing Meat with the Pan-Frying Technique (Frying with a Little Oil)
- 2 tbsp. vegetable oil, coconut oil, or grapeseed oil
- Salt and pepper to taste
- Your choice of steak seasoning (optional)
Step
Method 1 of 4: Processing Meat with the Braising Method
Step 1. Preheat the oven and season the meat
Set the oven to 162°C. While waiting for the oven to heat up, pour in 2 tbsp. vegetable oil or canola oil in a large saucepan or Dutch oven (a pot that is very thick, of good quality, and generally heavier than other pans); heat the oil on medium heat. While waiting for the oil to heat up, season the meat with salt and pepper to taste.
If the pieces of meat used are not too thick, you can use a cast-iron skillet
Step 2. Fry both sides of the meat in a little oil
Once the oil is hot, immediately place the seasoned pieces of meat in the pan. You should hear a hissing sound indicating the oil is hot enough to use. Fry the meat on medium heat until all sides are cooked and browned. Once the meat is cooked, drain it using kitchen tongs and remove any excess fat remaining in the pan.
Wear special oven gloves when frying meat to avoid splashing your hands with hot oil
Step 3. Pour in the liquid of your choice
Uses about 175 ml. powerful liquid makes the meat tender and perfectly cooked. Some types of fluids that are worth trying are:
- Beef broth or vegetable stock
- Apple juice or apple cider vinegar
- Cranberry juice
- Tomato juice
- Dry wine mixed with broth
- Water
- 1 tbsp. liquid condiments such as barbecue sauce, Dijon mustard, soy sauce, steak sauce, or Worcestershire sauce (add a little water for a lighter texture).
Step 4. Add dry spices
To enrich the taste of the meat, try adding 1 tsp. dry spices or 1 tbsp. fresh herbs to your taste. Some types of spices that you should try are:
- Basil or basil leaves
- Herbes de Provence (you can buy them at supermarkets that sell imported goods or online)
- Italian spices
- Oregano
- Thyme leaves
Step 5. Cook the meat in the oven
Cover the pot and put it in the oven; Meat weighing 1 – 1½ kg needs to be cooked for 1 hour 15 minutes to 1 hour 45 minutes. Within that time, the texture of the meat should be very tender and ready to eat. For medium-rare doneness, cook the meat until it reaches 62°C; Meanwhile, for well-done doneness, cook the meat until it reaches 79°C.
To check for tenderness, try stabbing the meat with a fork or knife. If it can be pierced easily, it means the meat is tender enough to eat
Method 2 of 4: Processing Meat with the Broiling Method
Step 1. Turn on the broiler and season the meat
If the broiler is on the ceiling of the oven, move the oven rack to a distance of about 10 cm from the broiler. If the broiler is located in a separate unit (usually at the bottom of your oven), there is no need to change the position of the oven rack. Turn the broiler on while you season both sides of the meat with salt and pepper.
If you want, you can season the meat with a special steak seasoning
Step 2. Grill one side of the meat
Place the seasoned meat on a baking sheet or cast-iron skillet and place it under the broiler; after that, roast the meat for 7-9 minutes (roasting time depends on the thickness of the meat used). For medium or rare doneness, simply roast the meat for 6-7 minutes.
If you want to monitor the baking process more easily, slightly open the oven door during the baking process
Step 3. Turn the meat over and roast the other side
Use a sharp fork or kitchen tongs to gently turn the meat over. Place the meat back under the broiler and bake for 5-8 minutes (roasting time depends on the thickness of the meat used). Make sure you also check the temperature of the meat.
For medium-rare doneness, cook the meat until it reaches 60°C. Meanwhile, for medium doneness, cook the meat until it reaches 70°C
Step 4. Let the meat rest for a while before serving
Transfer the meat to a cutting board or serving plate. After that, place the aluminum foil over the meat to form a dome or tent; let the meat rest for 5 minutes. This method must be done to trap the juices of the meat in each fiber of the meat.
Supposedly, the temperature of the meat will decrease by about 5 degrees after being removed from the broiler and left at room temperature
Method 3 of 4: Processing Meat with the Pan-Frying Technique
Step 1. Preheat the oven and season the meat
Set the oven to 204°C. While waiting for the oven to heat up, season the meat with various herbs and spices according to taste. If you don't want to bother, you can even season the meat with salt and pepper to taste. Don't worry, it will still taste delicious. Don't be afraid to coat the meat with lots of spices so that the taste of the meat is stronger and the surface is easier to brown when cooked. Some types of spices that are worth trying are:
- Cajun seasoning
- Chimichurri sauce
- Teriyaki sauce
- Montreal steak seasoning (the brand sold in Indonesia is McCormick)
Step 2. Heat the skillet to high heat
It's best to use a heavy cast-iron skillet to cook the meat with this method. After that, pour a few tablespoons of coconut oil, grapeseed oil, or vegetable oil into the pan. Remember, add the meat when the skillet and oil are really hot so that the process of frying the meat takes place faster.
Vegetable oil, coconut oil, and grapeseed oil have high boiling points so they don't burn easily if heated for a long time. For pan-frying meat, make sure you don't use a low-boiling oil like olive oil or butter that burns easily
Step 3. Cook both sides of the meat until golden brown
Place the meat in a frying pan with hot oil and cook one side of the meat for 1-3 minutes. After that, flip the meat over and cook the other side for the same amount of time or until it turns brown. If the inside of the meat is still raw, don't worry; after all the cooking process will be completed in the oven.
The meat can be turned multiple times so that the cooking process can take place more quickly and the brown color will be more evenly distributed
Step 4. Put the meat in the oven
Place the pan with the meat in the preheated oven, bake for 6-8 minutes or until the meat is done to your liking. For medium-rare doneness, cook the meat until it reaches 62°C; Meanwhile, for well-done doneness, cook the meat until it reaches 79°C. Transfer the meat to a plate and let it rest for a few minutes before eating.
- The meat needs to be allowed to stand first so that the juices are perfectly absorbed in every fiber of the meat.
- Make sure the pan you are using can be heated in the oven. Even if it says "ovenproof" on the pan's label, make sure your pan doesn't break or melt even when exposed to 200°C.
Method 4 of 4: Selecting and Serving Beef Thighs
Step 1. Choose the right cut of meat
If you're going to be cooking large portions, try buying several similar-sized cuts of meat. If you have trouble finding it, you can buy a large piece or two and cut it yourself. Remember, do not cook the meat in pieces that are too large so that it cooks more evenly.
Generally, beef quadriceps are sold in different sizes, mainly because this type of meat contains a lot of muscle that originates from the shoulder area of the beef. Therefore, try to find cuts of meat that do not contain too much fat and have a similar thickness
Step 2. Store and process the meat
As much as possible, cook the beef quads as soon as you buy them. If you don't process it right away, you can store it in the refrigerator for 2-3 days. Before placing in the refrigerator, wrap the meat in plastic wrap and place it in a non-plastic container. Do not close the container too tightly to keep the air circulating inside. After that, store the container of meat on a special meat rack or the bottom shelf of the refrigerator so that the juices don't drip onto other foods.
Make sure you don't store or put cooked and raw meat in the same place. Always store cooked and raw meat in separate containers, and use different kitchen utensils to process both
Step 3. Serve the beef quads
For a classic serving pattern, you can serve the meat with mashed or roasted potatoes and lettuce. For a more creative serving pattern, try serving the meat with coleslaw, grilled vegetables, vegetables cooked in the au gratin technique, or stir-fried mushrooms. You can also serve the meat with a variety of sauces such as barbecue sauce, pesto, hollandaise, or flavored butter.
