Cooking with Red Devon beef is very rewarding as it has an unusual depth of flavor and richness. For a definitive guide, we recommend “Meat” by Hugh Fearnley-Whittingstall. (He raises Red Devons.)
Want to know the best recipes for each cut? Here are our recommendations:
Brisket: slow cooker pot roast
Boneless chuck roast: grillade des mariniers, slow cooker pot roast
Shanks: braised shanks with white wine
Short ribs: braised short ribs
Top sirloin roast, eye round roast: beef carbonnade, simple pot roast
Stew meat: beef carbonnade
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.