Questions about aged beef

bathsheba_c

I bought a bunch of aged beef shoulder because my supermarket had it on sale. So now my question is, how do I cook aged beef differently from regular beef? And does anyone have any good beef shoulder recipes (must be dairy-free)?

Espressocycle

Something like a beef shoulder is almost always aged. The difference is between wet aging and dry aging. Dry aged beef will contain less water and thus respond better to broiling, but it's not terribly different from a preparation standpoint.

libbymcbain

Hello

I have some aged beef shin in the oven just now...here is what I did

450g beef
150g red onion, finely chopped
240g carrots, peeled and cut into chunky batons
200ml red wine
15g gluten free plain flour
5g cracked black pepper
15ml olive oil
2 bay leaves

1. Preheat oven to 150C.
2. Cut beef into chunks
3. Mix flour and black pepper, toss beef until coated
4. Heat 5ml of oil in pan, add onions, sautee until soft, transfer to casserole
5. Heat remaining oil in pan, add flour coated meat, brown meat, stirring occasionally, transfer to casserole (aged meat will brown up nicely and quickly as it is less moist)
6. Deglaze pan with wine, transfer to casserole, pop in bayleaves, stir contents.
7. Pop casserole in oven for 2-3 hours. Remember to remove bayleaves before serving.

I will serve with roast parsnips, although mashed turnip or potatoes is also good.