Beef is the meat of adult cattle (cows & bulls). Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with beef as an ingredient. Questions about dishes which include beef, but are not focused on beef, should not use this tag.

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Internal temperature of cuts containing abundance of connective tissue

I currently have a 2 lbs beef chuck in the oven. I am monitoring the internal temperature of my meat, which is currently at 140 F. It is my understanding that cuts located close to hoof/horn and ...
2
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1answer
53 views

Which cuts of beef are suitable for slow cooking methods?

If I want to simmer or braise a piece of beef for a few hours, how do I choose suitable meat? Which of the usual cuts are great, which are adequate, and which ones will just turn tough? It would be ...
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2answers
108 views

Can I substitute a beef round rump roast for brisket?

I am making a slow cooker recipe that calls for beef brisket. Unfortunately, my grocery store only had obnoxiously large cuts of brisket so I just grabbed a reasonably sized beef round rump roast. In ...
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2answers
303 views

Should I brown meat for stew?

I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great ...
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0answers
41 views

Is this meal now ready for the garbage disposal? [duplicate]

Can you eat cooked corned beef and cabbage that has been left out overnight?
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1answer
54 views

Right stock color

I did beef stock for two times, with more-or-less same ingredients/steps, but the resulting color was different. For the first time, the color was amber, for the second time, it was brownish. What ...
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2answers
195 views

Is it better to add roasted vegetables into beef stew?

Hoping to create a heartiest stew, I was thinking of roasting my carrots, okra, and sweet potatoes. Will it create any substantial change in flavor?
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1answer
70 views

Temp and times for roast beef 2.3lbs [duplicate]

What oven temp and time is required to get medium rare
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1answer
97 views

Thawed meat can we refreeze [duplicate]

Our freezer was accidentally switched off approx a week ago and it was full of beef which had been frozen when very fresh will it be safe to refreeze
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3answers
252 views

Why does my roast beef smell wonderful but tastes bland?

My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the usual onion, garlic, worcestershire sauce, ...
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1answer
91 views

What kind of steak is this?

I'm trying to identify what this steak is typically called, so I can know whether I am trimming and preparing it properly. I've been unable to find any photos of similar cuts. I recently purchased a ...
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2answers
93 views

What makes a really good marrow bone?

Every now and again I really crave some crustinis with marrow. I've had mixed success trying to find the ones where the marrow can easily come out. There's usually sinewy ossificans and it makes it ...
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1answer
104 views

Can I fix a chewy beef joint after it's already cooked and sliced?

Now I have cooked the beef joint & it's cut up into thin slices is there anything I can do to make it less chewy. Editor's note: let's assume this is some kind of cut meant for roasting, ...
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0answers
21 views

Beef dripping - how long can it safely be kept for in the fridge [duplicate]

I buy beef dripping in tubs from the butcher - usually use a teaspoon when making a roast or a cottage pie. It never seems to change colour, or smell; so how long is it safe to keep for?
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5answers
346 views

How to cook beef shank so that it is fall-off-the-bone tender?

I bought several one-inch beef shank cross-sections from the local supermarket. It looks like concentric circles, with a inner circle of bone and an innermost circle of marrow. I put the shanks in a ...
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1answer
534 views

Sous vide timing for prime rIb

I'm looking to sous vide a boneless, 6 lb rib roast, for NYE. If I set the temp for 136f*, how long should I leave this to cook? My thought was 6 hours, but that's just based on experience and not ...
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1answer
112 views

Keeping beef jerky dry?

I made some beef jerky, and I am wanting to mail some to family and friends. I don't have any of those silica gel packets to absorb moisture - is there anything else I can put in the baggie that will ...
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3answers
206 views

How is this kind of cattle called?

I've heard of beef, not specifically "veal", where the animal can be older but has had mostly a milk diet and been restricted of physical movement, preventing muscle development, making for softer and ...
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2answers
74 views

Roasting this beef

I have a 10.95 lb "round sirloin tip knuckle," USDA Select, half of which I want to roast in a conventional electric oven. As few online recipes have this specificity (especially for this grade, cut, ...
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1answer
66 views

How do I render large quantities of suet?

I am trying to render 100lb beef suet to tallow as well. How can I do this efficiently? Should I use stove, crock pot, or stove pot? How many pounds should I render in each batch? Do I need to add ...
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2answers
688 views

What sous vide parameters for entrecote?

I want to cook an entrecote using my sous vide waterbath. The piece is approx. 5cm thick and currently frozen. I would like it to come out as medium-rare. It has a quite a bit of fat on it. At what ...
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1answer
163 views

Why does the beef in Goulash need to be floured and brown before cooking?

In most recipes example from BBC, in making a Goulash, a step is to brown/fry lightly the beef in flour before the stewing steps. Why is this done? Since the beef will be in a liquid it can't be to ...
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0answers
220 views

What is the key to making beef soft? [duplicate]

I bought chuck roast beef from the store but when I cooked it for my beef noodle soup, it was a little hard. My mom told me sometimes adding salt will suck out the water amd make it hard. I'm not ...
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1answer
592 views

Is it safe to throw frozen meat in marinade?

What if I don't wait for it to defrost. Does it affect taste in a bad way? Or is it unhealthy? How does it compare to thawed meat?
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1answer
53 views

How many peppercorns to a 2 litre Beef Casserole? [closed]

In slow cooking I would like to know the amount of peppercorns to add to a meat stew or casserole please, I don't like it too peppery.
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2answers
222 views

How would I go about recreating beef/hamburger taste/umami, strictly vegan?

I've begun to experiment with creating the perfect vegan hamburger. Hamburgers was something I held very dear before I stopped eating meat and I haven't been able to find something that even comes ...
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1answer
487 views

A Substitute for beef shanks?

I'm from Mexico, and a very popular dish over there is "Caldo de Res" (Beef broth), and it's made with beef shanks, but I haven't been able to get it where I live, not even in local butcheries. I ...
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1answer
225 views

Browning Beef Stew (safety question)

I'm making beef stew in a cast iron dutch oven for the first time. I have some stewing meat, and have oiled the bottom of the dutch oven. The problem is my cast iron dutch oven is a small size, so ...
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1answer
86 views

What is an alternative in Feijoada to smoked ham or beef?

While smoked ham and beef are great, are there alternative ingredients that can still impart the 'smoked' flavoring?
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5answers
16k views

What can I do with an arm roast?

I have not had good luck with this tough lean cut so far. I usually get it when I buy in on a grass-fed cow. Braising it they way I normally braise cuts of beef in wine makes a very dry unappetizing ...
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1answer
4k views

What is the difference between French and British cuts of beef?

What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly ...
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4answers
16k views

How should chuck roast be grilled to maximize tenderness?

Forgive me if this question has been asked before, I did a search and did not find it. I have cut up a chuck roast into steak slices (relatively thin, maybe half an inch), tenderized it and marinated ...
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1answer
430 views

Steak has bits of horrible bitter/liquid like chunks of meat

When I cook round steak most of it comes out fine, but as I eat it bits of it (every four or five bites) I come across this one bit where when I bite in I feel a horrible tasting liquid type thing ...
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3answers
313 views

Kobe beef in the U.S?

Recently moved to the bay area, and it seems that everyone is advertising "Kobe beef burgers" on their menus. As someone who has been in Japan and tasted the real thing, it's quite clear to me that ...
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2answers
2k views

Minced beef or lamb clumping - how to stop it

I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out any kind of pattern for when it does ...
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1answer
15k views

Why did my roast beef turn out chewy and not tender? Where did I go wrong?

I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and relatively round in shape, it was also ...
3
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1answer
242 views

Was my bone marrow broth boiled too long?

I've been making beef broth regularly but last night I forgot to turn my crock pot to low and the bones boiled all night. Does anyone know if this is ok or should I toss the broth And start over? I've ...
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1answer
225 views

Chuck Roast, Beef Broth, Onion and Potato. Can this work?

Can I simply throw all these ingredients together in my cast iron skillet and cook in the oven? Potential pitfalls, seasoned advice?
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3answers
6k views

How should one prepare beef heart?

I've got one in my freezer. The whole heart. After a cool defrost... How should I cook this heart o' cow? Steaks are the only application that come to mind.
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2answers
221 views

Extraordinary Beef Gravy?

I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the gravy was fantastic. I can only assume this is because I cooked a lot ...
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3answers
1k views

Should I keep the meat boiled off of bones when making beef broth?

I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock ...
2
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1answer
436 views

What types of cuts of meats are ideal for (beef) stew? [duplicate]

Possible Duplicate: What is the best cut of beef to use for stews? I had a conversation with a cruise passenger on my most recent vacation and he spoke a bit about stew. It inspired me to ...
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2answers
343 views

Storing beef for 3 days

I've just bought some fresh rump steak to make beauf bourguignon in 3 days. Can I keep it in a fridge or do I need to put it in a freezer?
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6answers
8k views

Mushroom replacement in Beef Wellington

I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor and because he had a bad experience as ...
2
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1answer
2k views

The best way to roast silverside of beef in th oven?

I have a fairly large piece of beef (2.4kg) with very little fat on it. I was wondering what the best way to roast without drying it out would be please? I know the temptation is to say that it needs ...
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2answers
127 views

Does marinading preserve food's freshness

I have 2 questions; 1 is very general, and one is very relevant to my current situation but both are about the same thing. So, I defrosted a topside of beef over Saturday night/Sunday morning. It is ...
2
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1answer
511 views

Why isn't the beef fat in my chili melting?

I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the chili sits on the stove for 4+ hours at a ...
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1answer
379 views

Can I use mulled wine for deglazing a beef stew?

In the middle of preparing a beef stew when I realised I have no red wine (I may or may not have drunk it all, you can't pin anything on me!). I have copious amounts of mulled wine though. Will this ...
3
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1answer
380 views

Why did my brown beef stock end up yellow?

Over the weekend I attempted a brown beef stock for the first time. I roasted (from frozen) a couple of kilos of beef bones in the oven for an hour or so until they were a deep brown colour all over. ...
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4answers
37k views

Stewing beef - how long is too long?

From what I understand, the cooking process melts the collagen, turning it into gelatin and making the meat more tender. However, the process also tends to cook the meat itself, making it tougher. ...