Thai Beef

[wayned]

In about 15 minutes I am putting a 1.25 kilo of boneless Thai sirloin bought at the market this morning. Initial oven temperature as high as it goes. Put it in for 22 minutes and turn the oven off. Let it rest for 2.5 hours, not opening the oven. At the end perfectly cooked "rare" roast beef, if sliced thin great for sandwiches. First I season it with sal, pepper and a little garlic powder. Thai beef is what it is, Thai Beef raised by Thais to be used in Thai cooking. If you want to use the quality of this beef in western recipes you have to get inventive, but cutting off a chunk, grilling it and expecting it to be tender is a "pipe dream"!

[Dancealot]

Pictures, please! I am on quick fried beef now.

I buy it cut/seasoned and dried at an open Thai marketplace. Fry it meself. Great snack!

[wayned]

Pictures, please! I am on quick fried beef now.

I buy it cut/seasoned and dried at an open Thai marketplace. Fry it meself. Great snack!

Not done yet just out it in the oven nmatbe this afternoon or tomorrow!

[wayned]

Rare Roast Beef photos here: Rare Roast Beef.doc

[tutsiwarrior]

with respect, most folks don't have ovens in Thailand, especially falangs living in condos...I have an oven and regularly make pork ribs...

I don't much like big slabs of beef so that if it's available I'll grind it and use in bolognaise, chili and meatloaf...

but what you show in them photos looks mighty fine and I''ll try to remember the process when something nice lookin' shows up at the market...which where I live is extremely 'rare'...

('rare', geddit? 'rare'...ho, ho, ho; tutsiwarrior is such a comedian but then runs fer cover as the rotten tomatoes are hurled, 'hey folks, smash up them toms and add to the bolognaise' and the crowd roars)

but seriously what you suggest certainly sounds like something to try...but are you sure that we need 22 minutes at full heat and not 23?

[jonnyscot]

The Wife now uses her rice cooker as a slow cooker, the Thai beef comes out tender every time, but,, as far as getting a nice juicy steak, well I've given up on that, unless we pop along the road to the resteraunt at the university that rears their KU beef cattle about 40 km along the road,

[GooEng]

i'm heading home from work offshore in a couple of weeks and since coming our western cooker with over has been fitted - i'll certainly give that beef a go if i can source some decent meat and ribs too.

care to share your recipe/method for ribs tutsi?

Edited April 10, 2013 by GooEng

[wayned]

The time that the beef is initially cooked should be 16 minutes/kilo, not just 22 minutes for any size, then turn the oven off and let it rest without opening for 2.5 hours. I buy my beef from a vendor that comes to the walking market once a week.and have been for many years so she knows what I'm looking for. The beef that I used here had more fat running through it than I would normally like but it adds flavor and can be trimmed out. When you cook it don't trim it before you cook it trim it after it's done. The fat and grizzle adds flavor while cooking. Going right now to have a rare roast beef sandwich for breakfast! Unfortunately good bread is not available where I live and my bread making skills leave a lot to be desired.

[JLCrab]

I tried the OP method and it works well although for 500 gm I'll have to cut down the sitting time next time. I don't buy steaks often but when I do I whack'em with this brought from USA a couple of years ago:

[meatboy]

the wf.buys a lot of fillet from the large meat market[yamo] not bad at all but has no fat,last month we bought some sirlion[prakob beef] reared in ratchaburi nice bit of fat and quite tender at 390bht a kilo.at makro.as i am lacking in the teeth dept i need something i can chew.

[tutsiwarrior]

GooEng, on 11 Apr 2013 - 00:14, said:

i'm heading home from work offshore in a couple of weeks and since coming our western cooker with over has been fitted - i'll certainly give that beef a go if i can source some decent meat and ribs too.

care to share your recipe/method for ribs tutsi?

yeah...simply marinate in the fridge covered in foil in Heinz Steak Sauce for at least 24hrs, preheat the oven on the highest temperature and pop the meat in for an hour covered with the foil...then reduce the burner to about 1/2 load and let set for another hour...it's usually ready to fall offa the bone by then...

with a new cooker do some functional testing esp. with regard to the temperature control ideally using an in-oven thermometer...there should be some OEM start-up instructions in the operation manual that should be studied and beware: if you neglect or ignore the instructions and something happens then the warranty will not be honored by the dealer...

also with the ribs use caution when removing from the oven as the tray will be brimming with hot fat...I saw an accident in a kitchen once in the same scenario; the liquid fat sloshed and the guy had horrible 2nd degree burns....remarkably heroic as he was an old guy in his 60s and didn't drop the ribs and set them on a surface before screaming in pain...

could have been because they were expensive 'Jimmy Dean' ribs...and this was a restaurant...tutsi was a pizza deliveryman and general kitchen factotum...

Edited April 11, 2013 by tutsiwarrior

[canman]

I used to buy a meat tenderizer powder at Carrfore which was a pineapple extract. It did wonders for cheap Thai beef. Steaks were as tender as the Aus or NZ cuts. I have also heard that sandwiching a steak between slices of pineapple for a few hours will do the same thing.

[tutsiwarrior]

I used to buy a meat tenderizer powder at Carrfore which was a pineapple extract. It did wonders for cheap Thai beef. Steaks were as tender as the Aus or NZ cuts. I have also heard that sandwiching a steak between slices of pineapple for a few hours will do the same thing.

I used to buy a meat tenderizer powder at Carrfore which was a pineapple extract. It did wonders for cheap Thai beef. Steaks were as tender as the Aus or NZ cuts. I have also heard that sandwiching a steak between slices of pineapple for a few hours will do the same thing.

yeah...green papaya will do the same tenderizing and will reduce the meat to mush if not careful...do a search in the forum food section as this has been discussed frequently in the past...

[wayned]

One of the prime ingredients in most meat tenderizers is papain which comes from the papaya fruit. I sometimes marinate meat in a mixture of papaya and sour orange juice, mixed in a blender It flavors and tenderizes at the same time. Usually use it on a pork roast.

If you cook the beef as tutsi suggested, it might fall off the bone, but it certainly won't be rare and will most likely taste like a bottle of Heinz Steak sauce. No offense, tutsi, but I'm not much on sauces or gravy to disguise the flavor of the meat.

[IMA_FARANG]

Yes, more Beef has been runied by the "Take it out of the freezer, toss it on the Barby, and serve it bloddy rare" brigade than anyone can ever know.

ALL Beef can be improved by proper a marinade.

Vinegar and water will tenderize any cut of meat, Beef included.

Milk and water marinade will help to remove any gamey taste from meat.

I have personally seen an old water buffalo meat steak turned tender, flavorful, and delicious by a chef who knew the art of marinading that steak properly.

You could cut it with a fork, it was so tender.

[IMA_FARANG]

<p><img alt="whistling.gif" height="18" src="http://static.thaivisa.com/forum//public/style_emoticons/default/whistling.gif" title=":whistling:" width="19" />  Furher clarification.</p>

<p>The usual reason for "tough" Beef is tough and/or stringy muscle fibers in the beef.</p>

<p>A slightly acidic marinade with help to break down those tough and stringy muscle fibers.</p>

<p>There are many things that can do that .... but to "tenderise" beef some kind of acidic marinade is the key.</p>

<p>Now, some kind of flavoring in the marinade will help the taste of the beef.</p>

<p>But just DON'T overdo that flavoring, because you want the flavor of the meat to come through anything else.</p>

<p>I like Lemons and water, but be careful not to get to much Lemon juice in there.</p>

<p>Taste is a personal thing, so you have to experiment a bit to find out what taste you personally like.</p>

<p> </p>

<p> </p>

<p> </p>

Edited April 11, 2013 by IMA_FARANG

[tutsiwarrior]

One of the prime ingredients in most meat tenderizers is papain which comes from the papaya fruit. I sometimes marinate meat in a mixture of papaya and sour orange juice, mixed in a blender It flavors and tenderizes at the same time. Usually use it on a pork roast.

If you cook the beef as tutsi suggested, it might fall off the bone, but it certainly won't be rare and will most likely taste like a bottle of Heinz Steak sauce. No offense, tutsi, but I'm not much on sauces or gravy to disguise the flavor of the meat.

check it out wayne, we're talkin' pork ribs here, not beef...and all the pork loin (for roasting) I've had here needs no tenderizing; usually just slather it with the best prepared mustard I can find and toss in the oven for about 30 minutes and it comes out as good as any that I've had anywhere...slice and mix the fat and mustard drippings with a little cream and you have tasty little 'pork medallions'...

(and I didn't intend to be sarcastic earlier...your suggestion for the beef is a good one and I want to try it meself but up in Nakon Nowhere we ain't got no beef...)

[wayned]

Tutsi,

One of the prime ingredients in most meat tenderizers is papain which comes from the papaya fruit. I sometimes marinate meat in a mixture of papaya and sour orange juice, mixed in a blender It flavors and tenderizes at the same time. Usually use it on a pork roast.

If you cook the beef as tutsi suggested, it might fall off the bone, but it certainly won't be rare and will most likely taste like a bottle of Heinz Steak sauce. No offense, tutsi, but I'm not much on sauces or gravy to disguise the flavor of the meat.

check it out wayne, we're talkin' pork ribs here, not beef...and all the pork loin (for roasting) I've had here needs no tenderizing; usually just slather it with the best prepared mustard I can find and toss in the oven for about 30 minutes and it comes out as good as any that I've had anywhere...slice and mix the fat and mustard drippings with a little cream and you have tasty little 'pork medallions'...

(and I didn't intend to be sarcastic earlier...your suggestion for the beef is a good one and I want to try it meself but up in Nakon Nowhere we ain't got no beef...)

Not trying to be sarcastic either, but, I must have got lost but I thought the thread was about beef, not pork as I started it! As far as beef in Nakhon Nowhere, I live in the last house on a dirt road in the middle of sugar cane and corn fields about 12 kilometers from Takfa in the southern end on Nakhon Sawan Province, this is Nakhon Nowhere!! Beef is available here at the Wednesday walking market in Takfa as I stated in post #8. It's the only fresh beef that is available, the frozen crap at Big C, Tesco and Makro, about 110 kilometers away, is disgusting.

If you re-look at post #11, you were specifically quoting a post about beef, and your reccommending that it be marinated in Heinz Sauce, therefore my confusion. I do get confused more often than I used to and do not remember where I put my glasses 10 minutes ago, but!

Edited April 11, 2013 by wayned

[barefoot1988]

for me, i just get fresh local beef, sous vide and sear it.

i had a sous vide machine so its pretty easy and safe. i just seal the meat, carrots and asparagus and throw it in the machine before i sleep. next day after work, just a min sear on each side and its done. its actually pretty good

[Gonsalviz]

I have found that the beef tenderloin makes a good steak on the grill.