Beef and Veal – Cooking Tips

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Beef in some countries may contain too much fat to be used in the HCG diet. This is because commercially raised beef may be fattened on grain and hormones which cause the animal to accumulate ‘white adipose fat’ – just like people. The natural diet of a cow is grass, not grain, hence if you visit an organic butcher you will see that grass fed beef has less marbling through the meat and the surrounding fat is a slightly brown color rather than being abnormally iridescent white.

If you are unable to procure appropriately lean beef, choose veal instead.

The best method of cooking a lean beef or veal fillet without using oil is in a Teflon double pan as it remains very moist provided you cook it on a low temperature. It will take about 10 minutes for a 100g fillet and a little less time for strips or mince.

Using the above cooking method, try the following combinations:

1. Italian – Scaloppini (flattened fillet with cleaver or mallet) with a generous squeeze of Lemon, minced Garlic, S&P

2. Mediterranean – Thyme, Parsley and minced Garlic Poached in a stew of roughly chopped Tomato

3. Thai – Ginger, Garlic, Coriander, Cumin, Lime Juice – this is particularly nice if it is oven baked en papillote together with a vegetable such as fennel, asparagus, bok choy, chicory, spinach or even lettuce.