Beef tips from the expert chef

Beef tips from the expert chef

Eating out is all well and good, but it gets better after a while.

So, if you’re looking for a way to be more frugal on your grocery bill, may we suggest you take a fresh look at beef?

It’s a really versatile ingredient and we’ve shown you how many different cuts there are and ways to cook it here.

To follow up, we had a chat with celebrity chef Kevin Dundon about his best beef tips, recipes and suggestions on what to do with leftovers, and now we’ve got the lowdown on everything you need to know.



Make friends with your butcher

For Kevin, butchers are a great resource for consumers and the place to go when looking for tips on how to cook beef. Pick their brains, tell them what you’re cooking or thinking of cooking for dinner, and they’ll sort you out. They are a fountain of beef knowledge, so make friends with your butcher.

Kevin confronts Better Meat Campaign He tells us how beef is, in fact, better:

What we actually do is age it longer, which is a different hanging process so that the beef becomes more tender and juicy.

Now, what you’ve all been waiting for…

Amazing roast dinner



We’ve now done a small portion of the roast dinner here, and more on the perfect roast potato here, but we think Kevin’s recipe might give us a pass.

He says that when cooking a piece of beef for a roast dinner, put a frying pan on the stove and add a little goose fat to it when it’s very hot. Then take your joint, put a generous amount of salt and pepper on it, and put it in the pan. This will seal the beef in all directions and keep all the juices inside.

Put it in the oven for about an hour and a half at 180 degrees.

Then to get great roast potatoes, about an hour after the roast is cooked, you want to peel the potatoes and get a bowl of cold water with lots of salt in it. Bring to a boil and blanch for 7 minutes, then drain and place around the roast. It will take about 45 minutes to cook them.

And for Piece of resistance Tips for roast beef:

When you take the joint out of the oven, you should cover it with foil Shiny side down Leave it to rest for 15-20 minutes. This allows the muscles to relax and keep all the juices inside. If you carve them now, they will release all the juices and won’t be as tender.


We don’t think there will be any, of course, but in case you don’t finish that Sunday roast and are worried about waste, we’ve got a few of Kevin’s recipes for leftovers.

There are many meals you can prepare from leftover beef. To name a few we have –

We’ll get to those recipes in a second but first you should-

Stock your pantry

It must be said that a well-stocked pantry is a busy person’s friend. With just a few staples, you can prepare a meal in a jiffy, without having to head to the supermarket every couple of days.

We asked Kevin what good things you should have in your pantry at all times and he listed these ingredients –

Canned tomatoes, Worcestershire sauce, tomato paste, green curry paste, soy sauce, honey, plain flour.

Can we add rice, pasta, chickpeas and stock cubes? You will be sorted.

With these vegetables on hand, and any vegetable in your fridge, you can put together a curry or stir-fry in no time at all.




Stirfry is a great dish to put in the back of your “mental cookbook” as it can be on the table in less than 10 minutes.

Slice the remaining roast and throw it in a very hot pan and fry for a few minutes, then add the sliced ​​(and peeled if necessary) vegetables – carrots, cauliflower, peppers, mushrooms, whatever you have on hand. Next, add a little soy sauce, a tablespoon of honey, and some sesame oil for the perfect Asian-themed glaze. Served with rice.




This is a recipe for stew cooked from scratch with cheaper cuts (ask your butcher for ‘cooking beef’) which is great for long slow cooking, but can also be made in the same way with leftover roast beef chopped up and added. to her.

Kevin says to put a large pot on the stove and heat up some oil very hot. Add the cooked beef (about 900g) and fry until brown, then remove from that pot and set aside for a minute. (If using leftover roast beef, fry it the same way, just less time.) Add more oil to the pot and add the minced garlic (2 cloves) and vegetables (3 carrots, 2 celery sticks). ) and fry them for a few minutes as well.

Add the meat again and pour it into a glass of red wine. Reduce this by half and then add about 500ml of beef stock. We leave it on the fire for an hour and a half. In the last 10 minutes, have some small peeled potatoes ready to toss, then they will cook well in the last few minutes and thicken the gravy without needing flour – perfect for celiac patients.

I think it’s one of the most beautiful things you can ever have, to walk into the house and smell this amazing scent going on in the background.

Cook from the heart

Kevin says the best advice he could give any cook is –

The best advice I can give people about cooking is to enjoy it and cook from the heart. To buy the best ingredients you can, and do very little of it. That’s my belief in food in a nutshell.

And on that note… Tell us your best beef recipes and ideas in the comments below.

Learn how to cook the perfect steak with Kevin here.

    (Tags for translation)beef curry

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