Cooking Tips

J&B Cooking Techniques

Dry-Heat Cooking

For the most tender cuts such as the rib steak, strip steak, sirloin, chuck or round steaks. These cuts can be cooked quickly on the grill, under the broiler, in a pan, or in the oven.

Broiling 

Broiling in the oven is best for steaks, burgers, and kabobs. Broil using the grilling instructions above.

Pan broiling also works for steaks:

  • Lightly coat one side of the meat with oil. Place oil side down in a heavy, hot skillet.
  • Cook until juices rise to top of uncooked side. Coat uncooked side with oil.
  • Turn.
  • Season cooked side.
  • Continue to desired doneness.

Frying

Pan frying is good for steaks, patties, or thin beef:

  • Heat thin layer of oil until very hot.
  • Sear steaks – two minutes per side.
  • Reduce temperature.
  • Season.
  • Continue to desired doneness.

Stir frying is great for strips from steaks or roasts:

  • Slice meat into thin slices or strips
  • In skillet or wok with small amount of oil, fry a small batch quickly, stirring constantly.
  • Drain drippings after each batch.
  • Remove meat.
  • Stir fry vegetables separately.
  • Add beef and serve.

Oven Roasting

  • Place the roast fat-side up on a rack in a waterless pan.
  • Insert a meat thermometer. Make sure it doesn’t touch fat or bone.
  • Roast at 300 to 325 degrees F.
  • At desired doneness, remove from pan.
  • Let rest in a warm place for about 15 – 20 minutes before carving. It makes carving easier, and helps retain the juices. Otherwise, the juices wind up on the cutting board and not in the meat.

Beef Roast Guide

Type Temp (deg. F)
Very Rare 130
Rare 140
Medium Rare 150
Medium 160
Medium Well 165
Well 170

Note: Roasts over 2 pounds continue to cook out of the oven. Take them out about 5 degrees below the desired temperature.

Moist-Heat Cooking

For tougher cuts from beef, such as chuck, round, tip, foreshank, plate, and flank. Moist-heat cooking uses liquid to cook the meat in a covered pot in the oven, on the range, or in a slow-cooker.

Pot Roasting

For roasts up to 5 pounds:

  • Brown meat on all sides in heavy pan or Dutch oven in small amount of oil.
  • Pour off drippings.
  • Place meat on rack in Dutch oven or pan.
  • Add boiling water or hot broth to a depth of 1/2 inch. Cover tightly.
  • Simmer on range for 1 to 1-1/2 hours.
  • Add liquids as needed.
  • Turn meat occasionally to keep moist.
  • Add vegetables and simmer additional 45 minutes.

Stewing

  • Best for small pieces of beef, lamb, or pork:
  • Brown meat in heavy pan or Dutch oven in small amount of oil.
  • Pour off drippings.
  • Cover meat with boiling water or hot broth. Bring to boil.
  • Reduce heat to low.
  • Add vegetables and simmer unit meat and vegetables are tender.
  • Season to taste.

Braising

A technique that works for various cuts:

  • Put a small amount of oil in a hot, heavy pan.
  • Brown on all sides over medium-high heat.
  • Add liquid (water, stock, soup, marinade, wine, or other seasoned liquid) to cover meat.
  • Simmer until fork tender.

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