There are three main types of cooks. The ones who fry their beef directly, the ones who boil their beef before frying, then there's the third group, the ones in the middle, trying to figure out which method is best for them.
Last weekend, I was going to fry some of my cow meat flesh only from meat madam and thought..
..why not try both methods, discover their pros and cons and bring them to you guys, so group 3 can finally make a decision and pick a method.
Let’s break it down, taste-test both methods, and see who wins.
Method 1: Boil First, Fry Later.
How it works:
1. Wash your fresh cow meat.
2. Season generously with salt, onions, seasoning cubes, garlic, and ginger.
4. Once soft, scoop the meat out, heat some oil, and fry till it gets that golden-brown on the outside.
5. Pour the fried chunks into your already made stew and let them soak up some stew.
Advantages:
- The meat comes out juicy inside because it’s been cooked slowly in its own broth first.
- You get free meat stock that can make your stew richer.
- Perfect for tougher cuts like chest or brisket.
Disadvantages:
- The frying stage can make the meat slightly dry if you overdo it.
- Takes longer because you’re basically cooking twice.
- Some people feel the flavour is more “stew-like” than “meat-like.”
Method 2: Straight to Frying (No Boiling)
How it works:
1. Wash your fresh cow meat. Pat it dry (important so the oil doesn’t splash).
2. Into the meat, add some salt, pepper, dry spices, a little chopped onions and marinate thoroughly.
3. Heat your oil, throw in the meat raw, and fry on medium heat till browned and cooked through.
4. Turn the beef chunks into your stew and let it simmer together till tender.
Advantages:
- The meat stays chewier and full. Perfect for those who love a firm bite.
- Shorter cooking time especially if you’re using softer cuts like rib or tenderloin.
- The oil absorbs the meat flavour immediately, and can be used to make rich stew later.
Disadvantages:
- No free meat stock, you have to build flavour from scratch.
- If the cut is tough, you risk meat that’s brown outside but still fighting your teeth inside.
- Needs more oil and careful heat control to avoid burning.
Now, having gone through all of these, where do you stand?
Are you Team Boil-First or Team Straight-to-Fry? No fence-sitting.
Drop your answer in the comments, Your tribe is waiting to know where you stand!
In case you wanna try this experiment for yourself, click the button below to order some of Meat Madam's, premium quality cow meat.
Enjoy!!
