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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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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4answers
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What are the best cuts of meat for grinding burgers?
I recently bought the grinder attachment for my Kitchen-Aid mixer. I tried grinding some chuck steaks but it was tedious as I constantly had to clear out stringy tendon/gristle pieces (not sure of the ...
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3answers
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BBQ Beef Brisket on a Propane Grill?
Is it possible to make really good beef brisket, with a smoke ring and everything, on a Propane Grill?
A good charcoal grill/smoker is on our list of things to get, but it's probably not going to ...
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1answer
208 views
Can a broiler function as a grill substitute when making kebabs?
When grilling is not option, but broiling is:
Can a broiler + broiler plate function as a substitute for a grill when making kebabs? If so, what must I do to prevent overcooking beef, lamb and/or ...
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2answers
707 views
Are meatballs different from Hamburgers other than in terms of size?
The recipes in for meatballs and hamburgers have their variations, but a lot of overlap. Many look almost the same. Other than the cooking method and size, is there a fundamental difference that sets ...
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2answers
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What is the best cut of beef to use for stews?
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
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1answer
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Soaking beef in water
I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, not salt water or anything. And every ...
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2answers
374 views
Cooking two pieces of meat in pressure cooker
I know that I need to cook beef for 15 minutes per pound (500 g) in the pressure cooker for well done.
So one 4 pound (2 Kg) roast would cook for one hour. But what if I cook two 2 pound (1 Kg) ...
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3answers
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How should I cook a 1lb bottom round roast beef in the oven?
I'd like to try cooking a small roast beef. It's just me and my boyfriend so I only got a small 1lb one. I don't have any special cooking tools like crockpots, so how can I cook this in the oven so it ...
4
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2answers
660 views
What is the difference between pot roasting and braising?
I'm looking at this guide for cooking cuts of beef:
http://www.newworldfrontiersman.com/wp-content/uploads/2011/11/1288720744352.jpg
and some are supposed to be braised, while others are supposed to ...
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1answer
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Can Kebabs be frozen?
I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when thawed?
Is there a better way for me to ...
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3answers
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cooking beef roast on a spit
I will be having a graduation party for my twin daughters in june and i want to cook some large beef roasts on the spit. Although i have cooked plenty of beef briskets, prime rib, and sirloin roasts, ...
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2answers
681 views
What is the purpose of turning a pot roast (and can I do without it)?
I recently bought a big outside round oven roast that was on sale for cheap. I've made plenty of roasts before, but I don't remember having used this particular cut, and it seems to have a reputation ...
4
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1answer
446 views
How do the various methods of roasting beef compare?
I can think of 3 ways to roast beef:
Rotisserie Oven
Regular Oven
BBQ
What are the pros and cons of each?
4
votes
1answer
706 views
How can I keep corned beef pink?
I have a large gathering on St Patrick's day and serve corned beef. In years past I did all the cooking on that day and missed my own party due to all the work. Last year I cooked the beef the night ...
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5answers
610 views
Is this a true? You should use garlic with pork and ginger with beef and never vice versa?
"You should use garlic with pork and
ginger with beef and never vice versa."
This is coming from my dad who says that fact has been handed down from generations and generations of Chinese ...
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5answers
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What to do with the fat rendered when making beef stock?
I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and ...
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5answers
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Chuck or “stew” beef labeled in the super market
Preliminary
So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is ...
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3answers
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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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3answers
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How does roasting beef in a rotisserie compare to doing so in a regular oven?
When I prepare roast beef at home, it's never as good as the one prepared with a rotisserie.
What is the difference between a roast beef cooked in a rotisserie, and a regular oven?
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3answers
373 views
What is braising?
I have a habit of buying braising steak, when intending to stew some beef (be it to eat as a stew, or to later use as a pie filling), but I've always wondered what braising actually is?
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1answer
132 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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2answers
227 views
Recreating a Mexican spice blend I have bought
I previous bought a pre-made spice blend from a health food store which I absolutely loved however its $5 per 30g which is pretty expensive so I was thinking I would try and recreate it.
The ...
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3answers
654 views
Anyone for milk soaked minced beef?
Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them.
Having read a ...
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3answers
512 views
Oven Jerky a Possibility?
I was thinking a lot about comments on my posts that claimed that the oven would dry out foods meant to be cooked on a stove. This got me thinking that I could make beef jerky in the oven. Any tips, ...
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1answer
623 views
Cooking minced/ground beef with a jar of sauce
Backstory: I've never really lived independently before (even during college) and I've never really had to fend for myself much, so please forgive this elementary cooking question.
I have about 1kg ...
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2answers
263 views
What precautions should be taken while cooking a thin steak?
I went to the Halal butcher the other day and asked for steak, except what I received was more like thinly sliced beef.
What can I do with this on a barbeque? Will it cook the same? How can rescue ...
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2answers
2k views
What is the difference between Prime Rib and a Standing Rib Roast?
What is the difference between Prime Rib and a Standing Rib Roast? (and a "rib eye roast" while you're at it)
3
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1answer
176 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 ...
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3answers
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Advice on meat cuts for German rouladen
I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slicing flank steak (how would that work?) ...
3
votes
2answers
224 views
How can I make the best use of prime beef?
I generally buy Choice grade beef, but will sometimes spend the extra money and buy Prime.
How should I prepare Prime beef so as to take proper advantage of the additional tenderness, marbling and ...
3
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1answer
169 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.
...
3
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1answer
127 views
Steak qualities/beef grades in Canada?
In his answer, @hobodave describes the three grades of beef available in the States: Select, Choice, and Prime. He further points out that most supermarkets only carry Select grade.
What are the ...
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1answer
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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
votes
1answer
524 views
Why do my teriyaki steaks come out hard and dry?
I have tried to make Teriyaki steaks (beef) and they come out dry and hard. They have been marinated with the Teriyaki sauce as instructed by various recipes but in the end the steak has taste but no ...
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2answers
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How can I determine fat content in beef?
I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef. Is anyone aware of a method that will get me reasonably close?
I ...
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3answers
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Making stovetop potroasts
I just made a pot roast on the stove, vaguely following this recipe.
My altered ingredients list would look something like this:
some quick sprays of oil on the saucepan and meat while searing
...
3
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1answer
403 views
What is the proper way to store steak at home?
When you buy steak from the market it is usually wrapped up under shrink wrap and the meat usually sits on top of a moisture absorbing pad. When you get it from the butcher, it is wrapped up in waxed ...
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1answer
2k views
Fastest Way To Cook Bottom Round Roast
I have a 2.7 pound block of Angus beef bottom round roast that I need to cook expediently (meaning not 7-8 hrs in the slow cooker). What's the fastest way to prepare this meat without it tasting too ...
3
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1answer
816 views
Corned Beef in a slow cooker?
I have my corned beef cooking in my crock pot for about 6 hours on low. Should the meat be falling apart by now? It is still one big hunk of meat. I thought it would be ready in about 1.5 hours. ...
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8answers
16k views
What sauces go well with roast beef? [closed]
I am cooking a roast dinner this weekend and have decided on beef as the meat. The recipe I have suggests horseradish cream as a sauce but I'm concerned that some of the family don't like spicy ...
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2answers
4k views
Stew beef, overcooked or undercooked?
If my stew beef is tough (it's been on a small flame in liquids for about an hour), does it mean that it is overcooked, or undercooked?
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6answers
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What is the correct French word for brisket?
What word can I use to accurately describe brisket of beef in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems to correspond to the same piece. Does ...
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7answers
5k views
What can I do to add more flavor into my beef barley soup?
This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been:
Beef ...
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5answers
5k views
How do I make the beef in my beef stroganoff more tender?
Tonight I prepared some beef stroganoff with a recipe from allrecipes.com as a rough guide. It came out really well, except that the meat was very tough.
I bought the meat pre-cut as "stew meat," as ...
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2answers
91 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 ...
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3answers
417 views
Substitution for beef (veal) in a stew
I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substituted stewing beef to good effect, ...
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3answers
510 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
176 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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1answer
1k 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 ...
