technique/meat

selection and conservation
Beef needs to be red and without any dry parts. To ensure tender meat after cooking, try to purchase without veins and with little fat, if possible. If the meat has some fat, make sure it is soft and of a white color. Once purchased, conserve it in the coldest part of the refrigerator and cover, allowing air to circulate. Meat conserved in this way should be consumed within 2 days. To freeze, seal it in a plastic food storage bag. It is best to defrost meat in the refrigerator the day before preparation.

in a skillet
The most important part of this quick and easy cooking method is to heat the pan on medium heat for 5 minutes. It is best to directly spread oil on the meat rather than put it in the pan, in order to have direct contact with it and avoid that the oil circulates in the skillet.

in the oven
Place the meat in a heat resistant dish, then pour in 1/2 cup of broth, so it does not become dry. Add herbs and, if necessary, add broth during cooking.

braised
This type of cooking requires low heat for a prolonged period of time. Before cooking, the meat must marinate for one day in wine and aromatic herbs. It is important to maintain the liquid in a lightly boiling state while cooking.

barbeque
This type of cooking requires burning coals and a very hot grill. Before cooking, marinate the meat for 30 minutes with oil, rosemary, time or marjoram, salt and pepper.