Cooking with Beef
Break down the myths behind meat and learn the best techniques for cooking beef.
Chef & partner José Andrés Group (Barcelona, Spain)
Basic knowledge about beef. Cuts, conservation and aging. Learn how to prepare it grilled, sous vide and stewed
In the world of beef there are countless myths about long cooking times, short cooking times, about noble parts or offal. In this course the real protagonist is fresh beef. We will review the most characteristic cuts and the ideal way to cook each piece.
We will look at how to grill meat so that we can be true experts when it comes to the traditional technique of a good charcoal grill. Learn to control the fire and get the best result at home or in your restaurant.
In this online course Chef Carles Tejedor, a reference in the sector, will show you how to cook each cut and how to get the best from each one. Take your traditional dishes to a higher level, with tricks and advice thanks to his experience in the world of meat.
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Course Syllabus
Course Content
Chapter 2 - Beef Theory
Chapter 3 -Beef stocks and sauces
Chapter 4 - Slow Cooking Beef: Oxtail
Chapter 5 - Slow Cooked Beef: Fricando (Two techniques)
Chapter 6 - Slow Cooked Beef: Beef Cheeks (Two techniques)
Chapter 7 - Slow Cooking Beef: Tongue
Chapter 8 - Slow Cooking Beef: Sweetbreads (cooked two ways)
Chapter 9 - Quick Cooking Beef: Chuletón and Entrecôte
Chapter 10 - Quick Cooking Beef. Tartar Roll
Chapter 11 - Vegetable steak
Before you go
Understand the world of beef. Differentiate qualities, cuts and varieties. Know how to apply techniques to cook traditional beef recipes.
What you'll learn
In this online course you will learn about the world of beef, differentiating qualities, cuts, and varieties. Learn how to apply the best techniques to preserve and cook it, and get the most out of some of the most traditional beef recipes from within Spanish cuisine.
You will discover beef dishes with authentic flavor, including slow cooked stews and sous vide dishes, as well as two interpretations of the classic steak tartare. You will also learn how to prepare side dishes that usually accompany grilled meat, such as piquillo peppers, grilled salad etc.
Carles Tejedor will explain the techniques to achieve a result full of flavor, prepared step by step, in a very simple way. He will share tricks and tips, and break down myths about the world of grilling, giving options for working in a restaurant, or at home.
Who is it for?
Professionals and amateurs who want to enter the world of meat, either through grilling or learning to make traditional stews, but also who want to learn the basics, techniques and tricks of the world of grilling and cooking meat. Anyone who wants to enjoy meat in a new and more sustainable way.
What you’ll need
Instruments or materials recommended in some of the recipes (they are not essential for the course):
- Charcoal grill
- Pressure cooker
- Vacuum packaging machine
- Steam oven
Course recipes
In this course you will learn
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Meet your Instructor
Chef & partner José Andrés Group (Barcelona, Spain)
A curious chef who investigates the story behind each ingredient, seeking to understand all the factors that come into play in the kitchen, in order to take it to the next level.
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Every course includes a downloadable recipe book
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4.8
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Quiet interesting
You learn Catalan dishes, which I found quiet interesting.