Steaming A Joint Of Beef: A Tasty, Healthy Option?

Steaming is a great way to cook a joint of beef, locking in flavour and nutrients. It's a simple, healthy cooking method that ensures a tender, juicy texture. When steaming, the food is not immersed in water, so vitamins and minerals are preserved, and fat content is reduced. You can use a bamboo or stainless steel steamer basket over a pot of boiling water, or a steam oven.

Choosing the right cut of beef

Steaming is a great way to cook a joint of beef, locking in flavour and moisture. To get the best results, you need to start with the right cut of meat.

When choosing a cut of beef, it's important to consider the characteristics of each type, as well as the dish you plan to prepare. Here are some factors to keep in mind:

• Loin: This is generally a tender and flavourful cut. Tenderloin and T-bone steaks, for example, are often the expensive options found in restaurants.
• Brisket: Coming from the breast of the cow, brisket is typically tough, so it's best to slow cook it to make it more tender.
• Chuck: Derived from the shoulder, chuck is tougher than loin but very flavourful. It's a versatile cut that can be used in a variety of dishes.
• Shank: Being the "forearm" of the cattle, shanks are full of collagen. They are commonly prepared with hearty dishes or those that have a gravy or sauce.
• Round: This is often sold as ground beef, but it also includes some of the more expensive, tender cuts.
• Short Plate: Found underneath the ribs, short plate is not a lean cut but can be used for dishes like fajitas or short ribs.
• Flank: Flank is a tough cut that can feed many people. If prepared correctly, it's one of the most flavourful options.
• Ribs: Beef ribs can be delicious if cooked right. They can be slow-cooked, grilled, or cooked in the oven.

For steaming, it's best to opt for cuts with some fat marbled through them and ideally some connective tissue. This will help ensure the meat stays moist and tender during the cooking process.

Recommended Cuts for Steaming

Based on the above criteria, here are some recommended cuts for steaming:

• Chuck and Blade: This cut sits above the brisket and needs well over an hour of cooking to become tender. It's a good option for braising or slow roasting.
• Brisket: With lots of connective tissue and fat, brisket is ideal for slow cooking and braising. However, be careful not to overcook it, as it can become stringy.
• Neck: Neck is commonly found at butchers and has an excellent flavour when cooked slowly.
• Leg and Shin: These cuts contain plenty of connective tissue, which breaks down to create tender meat and a rich gravy.

When choosing your cut, consider the dish you're preparing, the cooking method, and the number of people you're serving. With the right cut of beef, you'll be well on your way to a delicious steamed joint!

Preparing the beef

When preparing the beef, start by taking the beef out of the refrigerator 30 minutes before cooking. This will allow it to reach room temperature and cook more evenly. The amount of beef you need depends on the number of people you'll be serving. A good rule of thumb is to prepare about 5-6 lbs of beef for 6-8 people.

Next, season the beef with salt and pepper, being careful not to use too much salt as it can dry out the meat. If your beef is a leaner cut, like topside or silverside, rub it with olive oil before seasoning. You can also add other seasonings or marinades to enhance the flavour. For example, a combination of soy sauce, garlic, ginger, and sesame oil can be used as a marinade.

If you're planning to roast the beef, place chopped vegetables, such as onions, carrots, celery, and herbs, in the bottom of a roasting pan and set the beef on top, fat side up. If you're braising or pot roasting, brown the beef in a frying pan first to add extra flavour and colour. Then, place the beef in a pot with vegetables and add enough liquid so that it comes about a third of the way up the meat.

Choosing the right cut of beef

When choosing a cut of beef, opt for tender cuts with some marbling. Good choices include sirloin, ribeye, tenderloin, chuck, and blade. The beef should also have a thick layer of fat, which will melt during cooking and keep the meat moist. If your beef doesn't have a layer of fat, you can ask your butcher to secure fat to the meat.

Cooking the beef

The cooking time and method will depend on the cut of beef and your desired level of doneness. For roasting, preheat your oven to 475 °F (246 °C) and cook the beef for 20 minutes at this temperature. Then, lower the temperature to 375 °F and continue cooking until the desired doneness is reached.

For braising or pot roasting, preheat your oven to 320 °F (160 °C). Brown the beef on all sides in a hot casserole pot, then add chopped vegetables and broth. Place the beef on top of the vegetables and cook until the desired doneness is reached.

A safe internal temperature for beef is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done. Use a meat thermometer to check the temperature and don't overcook the beef, as this can make it dry.

Setting up your steaming equipment

Steaming is a fantastic cooking technique that helps retain the natural juices and flavours of beef. It is a healthy cooking method as it requires minimal oil and preserves the nutritional value of the meat.

To steam beef, you can use a traditional bamboo steamer or a stainless steel steamer basket placed over a pot of boiling water. Ensure that there is enough water in the pot, but be careful that it doesn't touch the bottom of the steamer basket.

If you don't have a steamer basket, you can use a steaming rack or even a microwave steamer. The key is to ensure that steam can circulate around the beef while it cooks.

Once you have your equipment ready, it's time to arrange the beef slices in the steamer basket. Place them in a single layer, ensuring they are not touching each other. Cover the steamer with a lid and let the beef cook. The cooking time will depend on the thickness of the slices and your desired level of doneness.

To check if the beef is cooked to your liking, use a fork or a meat thermometer to test its doneness. A safe internal temperature for beef is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

With these simple steps, you'll be able to create a juicy and tender steamed beef dish that will impress your family and friends.

Cooking time and temperature

Steaming beef is a great way to retain its natural juices and flavours. The cooking time and temperature will depend on the cut of beef, the desired level of doneness, and the equipment used.

When steaming beef, it is important to choose a suitable cut of meat. Tender cuts with some marbling, such as sirloin, ribeye, or tenderloin, are ideal. It is also crucial to trim any excess fat from the meat. For steaming, it is best to cut the beef into thin slices to ensure even and quick cooking.

The cooking temperature for steaming beef will depend on the equipment used. If using a traditional bamboo steamer or a stainless steel steamer basket placed over a pot of boiling water, the temperature will be at 100°C, which is the boiling point of water. However, if using a steam oven, the temperature can be controlled and set to a specific degree.

The cooking time for steaming beef will vary depending on the thickness of the meat and the desired doneness. As a general guideline, thinner slices of beef may take around 5-8 minutes for medium-rare, while thicker cuts might require 10-15 minutes or longer for a well-done steak. It is essential to use a meat thermometer to ensure that the internal temperature of the beef reaches a safe minimum of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

For a larger joint of beef, such as a roast, steaming can be combined with other cooking methods. One technique is to start by searing the meat in a frying pan or roasting dish to brown the exterior and add flavour. Then, the meat is transferred to a baking pan with vegetables and stock and roasted in the oven. The roasting temperature can vary but typically falls within the range of 150-170°C for slow roasting. The cooking time will depend on the size and cut of the joint but generally requires at least a couple of hours for the meat to become tender.

Another method for cooking a beef joint is to use a slow cooker. The meat is first browned in a frying pan and then placed in the slow cooker with vegetables and liquid. The cooking time will depend on the specific recipe and cut of beef but can range from 6 hours to overnight for tougher cuts like brisket.

When steaming beef, it is important to monitor the water level in the steamer or pot to ensure it doesn't run dry. Additionally, it is crucial to use a setup that allows steam to circulate around the beef for even cooking.

Serving suggestions

Steamed roast beef is an elegant dish that can be served thinly sliced as a cold side during any meal. It is a highlight of the O-sechi celebratory foods enjoyed at New Year's in Japan. It can also be chopped or sliced and used to make other dishes like roast beef sushi and Setouchi beef tartare.

When serving steamed roast beef, you can accompany it with any garnish or condiment you like. A few traditional options include a sheaf of peppery kaiware daikon sprouts, dabs of citrusy-peppery yuzu kosho, spritzes of soy sauce, or touches of wasabi. You can also try dipping or spooning savoury onion vinegar, bitter orange ponzu sauce, or shio ponzu sauce over the beef.

If you're serving a slow-cooked joint of beef, you can accompany it with hearty sides such as roast potatoes, cauliflower cheese, or Yorkshire puddings. Any vegetables, creamy mashed potatoes, or colcannon would also work well. If you're serving a midweek roast, you can opt for simple cooked vegetables and mash or sautéed potatoes.

For a full roast dinner, you can serve your joint of beef with roast potatoes, cauliflower cheese, and Yorkshire puddings. You can also serve it with any vegetables, creamy mashed potatoes, or colcannon. If you're serving a midweek roast, you can keep it simple with just some cooked vegetables and mash or sautéed potatoes.

For a more unique take on a steamed beef dish, you can try Wolfgang Puck and Marian Getz's steamed beef and vegetables recipe. This recipe involves steaming beef chuck roast steaks with soy sauce, beef bouillon, pepper, onion powder, and paprika, and serving them with steamed vegetables.

Frequently asked questions