how to cook beef
We Londoners have a strange relationship with meat, consuming it voraciously but preferring to ignore its bloody origins and turn up our noses at the rarer cuts. So, in a unique experiment, Time Out decided to buy a cow, cut it up and eat the lot; look out for our series of recipes and cooking tips
Week one: butcheryThe Time Out amateur meat team take lessons in butchery at the Ginger Pig, one of London’s best butchers.
Week two: the tongue How to make Welsh chicken and leek pie with an ox's tongue.
Week three: ageingUnderstanding the ageing process plus how to cook a Thai beef salad for two.
Week four: knivesBeef stroganoff for four plus how to slice and dice without ending up in A&E.
Week five: the shinOnce the pauper's choice, shin is now revered by dedicated beef eaters as the best stewing cut.
Week six: brisketAdmittedly not the most fashionable cut, but perfect for slow-cooked casserole.
Week seven: ribFind out how to cook a classic French rib roast.
Week eight: minceHow to cook a not-so-perfect bolognese.
Week nine: wing ribPrized by beef aficionados, but how do you get the best from a wing rib?
Week ten: biltongHow to cure and flavour your finest cuts, South African-style.
Week eleven: filet mignonHow to make a beef stroganoff using a tender sirloin cut.
Week twelve: stewing steakOur cow, Del Boy, travels up the east African coast as we make a delicious Eritrean stew.
Week thirteen: the heartDelicious cuisine awaits those brave enough to try the less popular cuts.
Week fourteen: tenderloinHow to cook the king of beef dishes: Beef Wellington.
Week fifteen: silversideThe perfect way to cook pot-roasted beef in red wine sauce with red onion marmalade.
Week sixteen: tripeIt's not fondly remembered, but is there any hope for austerity staple tripe?
Week seventeen: minceThe perfect recipe for home-made burgers.