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Questions tagged [beef]

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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Beef Bones left in water [duplicate]

I mistakenly left beef bones, neck bones w/ some meat on them, and a few chicken feet, in water and 1/4 cup vinegar in crock pot for 8 hours, room temp but not too warm, 68•, before turning crock pot ...
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2answers
147 views

Is this ground beef safe to eat?

A few days ago I purchased a pound of ground beef from the supermarket, it was already on clearance when purchased. Since then, the beef has turned grey all throughout, and has a slight scent to it. I ...
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2answers
139 views

how do I remove partially-disintegrated sediment/tiny-bones from stock?

I have just finished my first batch of bone broth, and have removed all of the bones I could find. I noticed that there are some smaller pieces, as well as "grit" from disintegrated bones, which ...
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0answers
121 views

What is this cut of meat?

These two Chinese recipes call for what they call a beef shank (https://youtu.be/esz2fBMGkPE?t=7 https://youtu.be/318rdUn5uq0?t=12), but the butchers I've asked about beef shanks direct me to cross ...
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1answer
117 views

Why do some meats get tougher with higher temperatures, while others become more tender?

I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the other way around. Is that true and why ...
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1answer
78 views

Chuck Steak or Chuck Roast for Stew

I have 4+ lbs of beef chuck steak in my freezer. I was wondering if I could use those to make beef stew, or if I would be better off with beef chuck roast. The steaks are 1-1 1/4" thick, frozen. Thank ...
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1answer
161 views

Flavorful beef broth without bones?

is it possible to make flavorful beef broth as a base for Pho/Soup etc without bones? I'm not minding the body/gelatinous or not, just the flavor. on our market here the butchers sell meat scrap ...
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4answers
460 views

Bitter Taste: Beef Stew

OK, made another beef stew in the crock pot and again, it has a bitter flavor. No tomatoes, only 2 T canned tomato paste and 1 C cabernet. Thinking maybe a lighter wine to fix this and/or eliminate ...
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3answers
167 views

Recognize grass-fed beef?

I am in the process of losing weight and I am using a meal prep service to help me with portion control. I choose the ingredients, order online and they deliver via fedex. One of the options is to ...
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1answer
210 views

What is the boundary between beef aging and its decay?

It sounds like it could be tasty, but there is also a risk of bacteria contamination isn't it?
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1answer
71 views

What part of beef is used in beef chow mein?

The meat in beef chow mein doesn't look fatty or have white tissue on it unlike say front lamb chops. What part of the beef is it they use to get these clean cuts of meat and why do they use these ...
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1answer
153 views

Why does my chopped beef come out too tough?

Whenever I try cooking chopped beef for stews or curries, I can't seem to get it right: It always comes out too tough and tastes like dog food. I usually get beef labeled "for stir fry" or "for stew"....
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2answers
345 views

Beef Bourguignon Vs Daube Provencal

How does daube provencal differ from beef bourguignon?
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1answer
332 views

How do I check stew doneness?

I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really applies in a stew. The broth will heat ...
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2answers
282 views

Is there any way for me to reheat mini beef wellingtons without toughening the meat?

I've been asked to bring an appetizer to Thanksgiving dinner and my father requested that I make him my beef wellington so I'm wanting to try a bite-sized version. It's a family potlock and there won'...
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2answers
77 views

Olives in French Beef Stew

What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the meat gets marinated in wine and herbs, ...
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1answer
393 views

Is there any other substitute of papaya paste to tenderize the mutton or beef?

To tenderize mutton for BBQ I use fresh papaya paste, but it is not available in some areas. Are there any alternatives to papaya paste that could be easily found?
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1answer
586 views

Silverside Beef Roast - tough to cut on the plate and chewy

I recently roasted a Silverside joint for a typical English Sunday dinner. It was a pretty standard job. I got it to room temperature, rubbed it with salt and pepper and give that an hour to mesh. ...
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1answer
176 views

Why is the fourth stomach (abomasum) of cows not used for tripe?

Many sources will state that the first three stomachs of cows are used in tripe. The only reasoning I have found for not using one of the stomachs is listed by sciencedirect.com: The third ...
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1answer
287 views

In the light of the confirmed case of BSE in Scotland, is it safe to eat beef?

There have been a number of recent news reports of a case of BSE (Bovine Spongiform Encephalopathy, or 'mad cow disease') being confirmed in Scotland. I was wondering if there are any potential risks ...
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1answer
1k views

Should you wash beef before freezing?

I have bought a 3 kg vacuum-sealed package of ribeye steaks. The steaks are very fresh and are essentially floating in blood. I would like to repackage the steaks one by one, so that I can thaw them ...
3
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1answer
192 views

A good way to smoke Picanha?

My friend and his Brazilian wife are pretty crazy about Picanha. As I understand it, this cut is also called Coulotte and is a part of the top sirloin cut with a fat cap on top. Typically, it's ...
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0answers
56 views

Beef stew disaster [duplicate]

I made some beef stew in my crock pot. I forgot to plug it in. It's been sitting for going on 5 hours. Is it dog food now or would the broth have saved it so I can still cook and eat it? Edit: I threw ...
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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 ...
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1answer
209 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.
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1answer
118 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 ...
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1answer
108 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?
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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, ...
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1answer
94 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 ...
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1answer
2k 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 ...
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1answer
87 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 ...
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2answers
2k 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 ...
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1answer
82 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 ...
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9answers
7k 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 ...
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0answers
216 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 ...
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1answer
580 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 ...
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3answers
2k 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 ...
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5answers
13k 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 ...
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1answer
173 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. ...
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0answers
23 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 ...
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1answer
3k 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 ...
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1answer
346 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 ...
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4answers
2k 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 ...
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1answer
110 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-...
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4answers
14k 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 ...
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1answer
373 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 ...
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1answer
54 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 ...
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0answers
45 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 ...
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1answer
256 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 ...
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2answers
6k 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 ...