Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

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.

0
votes
0answers
74 views

How can I remove the smell from beef tallow?

I rendered suet into beef tallow this weekend in order to use it for deep fat frying after having read alot of positive stories on it online, especially the story of old McD french fries being fried ...
9
votes
4answers
3k views

Does the beef cut matter when making stroganoff?

I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its place. The steak I was given was not ...
1
vote
1answer
60 views

Braising brisket internal temperature

I am going to braise 22 pounds of brisket for 6-8 hours at 225°. What temperature should the brisket be internally before I pull out to cool? I have been told many mixed answers.
1
vote
1answer
111 views

If I make my own jerky, will I expect the same amount of protein in the finished product as what I started with?

If I look up top round steak, it has about 65 g of protein in an 8 oz serving. If it takes roughly 3 lbs of top round to create 1 lb of jerky, I would expect the jerky to contain about 24 g of protein ...
3
votes
1answer
104 views

Is it possible to have golden beef meat with normal spices?

I wonder how a restaurant able to cook beef until golden colour with normal spices and cooking such in following picture?
9
votes
3answers
5k views

What's the beef cut with solid, thick bone?

I need a cut of beef with very specific requirements. I'm interested in bone first: It should have it medullary cavity approximately in the size of a small finger. It should have compact (dense, ...
1
vote
1answer
62 views

Are long brines neccesary for sous vide?

I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cuts of meat such as brisket. It seems to ...
0
votes
0answers
33 views

Estimates on Beef Stew oven time/temp

I need some advice, since I want to make a Beef Stew but never cooked one before. I look at this video but I have some questions/doubts... the way this guy cooks on the video looks fine, but it doesn'...
0
votes
1answer
313 views

Do you need cheesecloth to wrap around a dry aged beef?

If so, how many layers do I need to wrap them and how does it work? I read from another article, that cheesecloth allows air to pass through while also preventing excessive dehydration since home ...
2
votes
1answer
72 views

How will reducing and freezing affect the flavor of stock?

I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. It is currently the consistency of jelly ...
5
votes
2answers
1k views

Dry and Tough Rumproast

Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapped it in tin foil, raised the ...
0
votes
1answer
71 views

For a beef stock, why should I roast bones at 450?

Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasting at a really high heat. My instinct ...
40
votes
9answers
6k views

What qualities to look for in a cut of beef destined for “well done”?

The major cooking advice is to buy a certain cut (sirloin, etc..) and cook it to rare-degrees. However, my guests don't like beef that has any pink inside or "blood" (I know it isn't blood) oozing ...
0
votes
0answers
130 views

Why is my beef broth the wrong color?

Beef soup bones were on sale today, so I thought I’d make a broth )(stock?). I roasted the bones for a couple of hours, then added them to the pot along with some onion, celery, and mushroom stems. As ...
6
votes
1answer
196 views

Why not corned pork instead of beef?

I have made a few corned beef with chuck and pot roast cuts. Using salt,sugar nitrite salt , etc: the results have been excellent. I have not used brisket because they are so big. Pork loins and ...
3
votes
3answers
1k views

Ground beef burger patties turn gray not brown

Every time I try to cook burgers or meatloaf, my ground beef just ends up turning gray/white, instead of normal charred dark brown. I cant understand why. I have tried buying lean ground beef and ...
27
votes
5answers
11k views

What can be done with accidentaly oversalted beef?

I mistakenly marinated some thin beef with regular salt for one day before barbecuing it, turns out you're not supposed to do that! Even after washing it, it is unbearable to eat it by itself. I'm ...
1
vote
1answer
132 views

What is this in the beef stew? [duplicate]

To make beef stew, I start by simmering a chopped onion, add cut up top round beef, add water, and bring to a boil. In about 15 minutes, millions of bits of horrible looking gunk appear in the water. ...
2
votes
0answers
17 views

How much beef broth can I make with 800g (1.75 pounds) of bone marrow bones? [duplicate]

I got 800 grams of raw bone marrow bones from grocery store. There are 5 bones, cut in about 2 inch lengths. How much beef broth can I make with these bones? Presumably I can't make 15 litres of broth ...
3
votes
1answer
1k views

Difference between demi-glace and beef stock. Can I use a demi-glace instead of a beef stock?

Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C. Here is my demi-glace which I refer to: Beef stock, on the ...
3
votes
1answer
186 views

Is this splotchy purple pattern on short ribs ok?

We’re making some short ribs, and noticed this weird pattern on the bone side of some of the ribs. What is this, and is it safe to eat? As a side note, there is some silver skin on the other side of ...
6
votes
4answers
439 views

Beef Bourguignon Wine Question

I'm hoping you can help me with an issue I have. I had a co-worker whose spouse made a very large pot of Beef Bourguingnon. It was delicious. I found out she had used Ina Garten's recipe. You can find ...
0
votes
1answer
82 views

What is a reasonable temperature for slow cooked beef spareribs?

I understand from a little bit of reading that too low of a temperature with beef spareribs will make for very tender muscle but fat that is not rendered (http://www.insearchofheston.com/2014/03/how-...
15
votes
4answers
6k views

Do I need to coat beef in flour mixture for slow cooked stew?

I've recently bought a slow cooker and my first meal will be a simple beef stew. According to this recipe, step one is to: In a small bowl mix together the flour, salt and pepper; pour over meat ...
0
votes
1answer
277 views

Sous vide power issue. Food safety

first I read the post that is similar but doesn’t answer my question. Last night my power won’t out for a few hours. I was cooking London broil for about 4-5 hours @125. Around 2am the power went ...
1
vote
1answer
46 views

Do you need a stock for carbonade flamande

So there is this amazing Belgian/French dish called carbonade flamande and as I browse recipes I see one major difference in them: some recipes use (beef) stock while others don't (but then they have ...
1
vote
0answers
37 views

Bottom Round Roast Troubleshooting [duplicate]

The other day, my family chose to make something akin to "roast beef" for the holidays. Since most markets were closed, we found a small shop which sold a limited selection of beef cuts. The one we ...
3
votes
1answer
149 views

Looking for some advice on cooking the puff pastry in Beef Wellington

We usually have Wellington for Xmas. I usually cook at 350 or so and rely on a thermometer to tell when its done. I was thinking this year of cooking it at something like 275 for a longer period of ...
3
votes
1answer
3k views

Beef rib roast - how much do the bones weigh?

I'm trying to compare prices for bone-in vs boneless beef rib roasts (aka standing rib roast aka prime rib aka ribeye roast). What is the weight of the bones as a percent of the total pre-cooked ...
5
votes
1answer
130 views

Can I adjust the cooking time and temperature for my braise?

My recipe says to braise beef in the oven at 180 C/350 F for 1.5 hours. Dinner is in about four hours. Can I also get away with sticking the dish into the oven at a lower temperature (say 150 C/300 F ...
10
votes
2answers
675 views

Frying bison steaks

I was told to cook beef and bison the exact same. I normally fry the steaks in a frying pan about 5 minutes on each side and let rest to cook the rest of the way. When I do this for bison steaks it ...
36
votes
6answers
11k views

Can I use cooking sherry instead of red wine in my stew?

So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is it possible to use cooking wine like ...
4
votes
1answer
153 views

Adding Pure Oleogustus Flavor

Recent scientific research indicates that there's a sixth taste, oleogustus. Responsible for the flavorful taste of fat in small quantities, and rancidity in large quantities. The research also ...
8
votes
1answer
8k views

Arby's Roast Beef - what cut of meat?

What cut of meat does Arby's use in their roast beef sandwiches? Looking at the slices (see: https://arbys.com/desktop/images/the_meats/beef_n_cheddar.png), they don't seem to have the muscle fibers ...
1
vote
2answers
285 views

How to proceed when you have a marinade of beef in spices, tomato, vinegar and onion?

I followed this recipe of beef vindaloo, last night, triple checking everything written there. Since I don't have a spice grinder, I put the chopped onions, chopped tomatoes, salt and spices in a ...
4
votes
1answer
393 views

Should truly fresh steak (i. e. still purple) have a smell?

I recently purchased a strip steak from my local grocery. Got home and noticed that the other side (the side that was face down at the deli) had a section that was noticeably purple. If I get really ...
1
vote
3answers
200 views

too many hot chilli peppers in my Italian Beef!

I put way too many hot chilli peppers in my Italian Beef! What can I do to tame it down?
1
vote
0answers
393 views

Beef meatballs look red inside but quickly disappear

Spaghetti and meatballs are red on the inside, but disappeared quickly. Is this just a chemical reaction, and the meatball is still thoroughly cooked? Meatballs are 1 inch in diameter, maybe 20-30 g. ...
4
votes
1answer
205 views

What is the name of a dish where meat is doused with brandy and lit on fire?

In about 1972 as a new bride, I made something with beef in the oven (had to have been from a cookbook) and then poured brandy over it and lit it on fire before serving. As we were college students, ...
0
votes
1answer
779 views

How long to warm taco bar dishes in a roaster [closed]

With beef, mexican rice, and refried beans in a roaster that has 3 separator bowls, how long does it take to reheat these taco bar dishes, and what would be the best temperature? I intend to ...
5
votes
1answer
188 views

Do I need to cook smoked beef before eating?

I bought some beef from the supermarket that said "smoked beef" on the label and nothing else. It was contained in the fridge, not the freezer section. I'm not sure how to prepare this for eating. I ...
0
votes
1answer
144 views

What is Biltong and how to make it? [closed]

What is biltong, how is it made, and is there a significant risk of contracting food poisoning from it
79
votes
12answers
29k views

Are rare burgers safe?

On a recent trip to France, I had a burger that was still pink in the middle. I know this is incredibly common in France (and it was delicious!) - but, as I understand it, it would never be allowed in ...
1
vote
4answers
227 views

Should I write Steak or Beef Tenderloin on the menu?

I am trying to write a simple menu. One of the dishes is "Pan seared sliced beef tenderloin". Is sliced beef tenderloin considered steak or would that cause confusion? My concern is if I write just "...
0
votes
1answer
96 views

Tips on making a sauce out of beef trimmings.

I have trimmings from a Beef tenderloin and would rather not throw them away. I already have a demi being made and will be making a sauce with cremini, onion, garlic and red wine. Tips on handling ...
4
votes
1answer
77 views

Can I use ground beef meatballs in stews like Boeuf Bourgogne?

"Marbled" stewing beef is hard to come by where I live, beef is either steak or ground beef. Steak is expensive whilst ground beef is not. It's a shame I have to choose between these two poles. I'd ...
7
votes
1answer
1k views

What does “wedge” mean, as in “wedge” a head of Cabbage?

In a recipe on Corned Beef and Cabbage, the instructions read "wedge" the head of cabbage before putting it in the slow cooker.
2
votes
1answer
59 views

New corned beef ideas [closed]

I love beef especially corned beef but i would like to try a new version or recipe like i know how to slow cook it or make a Ruben with it but there isn't a whole lot in the way of variations. So how ...
3
votes
1answer
2k views

What's the difference between soup meat and stew meat?

I bought a share of a cow, and was given both of these in my delivery. They both seem to be roughly the same sizes of chunks. Are they from different parts of the animal? Do they require different ...
3
votes
1answer
194 views

What sauce is Gordon Ramsey using for this dish?

Gordon Ramsay has a trailer on YouTube for his MasterClass course. The link for the video is here: Gordon Ramsay's MasterClass (YouTube). I have attached the screenshot at 0:21 It looks like cream ...