Cooking with Red Devon beef is very rewarding as it has an unusual depth of flavor and richness. Here are some tips for grass-fed beef cooking, plus some of our favorite recipes.
As well as classic methods for grilling steaks and burgers, we’ve included several recipes for slower cooking techniques such as pot roasting (braising), which work really well with the less expensive cuts (brisket, shanks, short ribs, chuck, stew meat, etc).
For a definitive guide, we recommend “Meat” by Hugh Fearnley-Whittingstall. (He raises Red Devons.)
Unwrap your beef and put it on a wire rack over a plate. Leave to defrost in the fridge for 12-24 hours (a large roast may take longer).
Water method (if in a hurry)
Leave your beef in its plastic packaging. Immerse in a large bowl of cold water. Steaks will defrost in 2-3 hours, a pound of ground beef in 1-2 hours.
Whichever method you choose, once defrosted and out of its packaging, pat the beef dry with kitchen towels and refrigerate. An hour or so before cooking, bring it to room temperature, then proceed with your recipe.