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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Roasting sirloin which has already been cut into slices

I was intending to cook roast beef with a joint of sirloin, but unfortunately my wife has returned from the supermarket with the sirloin already cut into slices (it wasn't her fault, and I don't know ...
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1answer
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What cut of beef can I use to make “sukiyaki beef”?

I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself (...
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1answer
105 views

Storing spoiled meat with fresh meat in a freezer

I just bought a new chest freezer to store some lamb and beef. I placed the fresh lamb meat in a couple of metal containers (not covered) and put these in the freezer. I did the same with the beef but ...
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1answer
395 views

Ok to sear beef short ribs from frozen?

I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great. But I also have short ribs which I intend to ...
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1answer
204 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 ...
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1answer
306 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, ...
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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
5k 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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1answer
221 views

What cut of beef to use for Indian curries?

I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get more opinions. Which cut of beef should ...
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1answer
776 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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what muscles should be present in a ny strip steak?

I was delivered some NY steaks, but they don't look like what I'm used to. Usually the NY seems to have one muscle, but these seem to have another muscle (highlighted in yellow). Would these still be ...
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1answer
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Does meat marinate while it is in the freezer?

Put a skirt steak in a plastic bag with a marinade and then promptly put it in the freezer. It has been in the freezer for a couple of days now. I want to thaw it out for dinner tonight, but I'm ...
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How are beef cuts labeled in Russian?

I looked up cut of beef on Wikipedia. There are no Russian names for cuts. I'm wondering what they're all called in Russian.
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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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596 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?
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1answer
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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
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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 ...
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2k 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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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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1answer
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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 ...
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3answers
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Beef Steaks : Cooking older-grade meat (C-Grade)

I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, where I'm from, even the less-glamorous ...
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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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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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Can I use short rib bones alone to make beef stock?

I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to make beef stock using just these bones? ...
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690 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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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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7k 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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1answer
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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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Cooking Cheap Cuts of Beef

I've been trying to find a relatively quick way to prepare eye of round "steaks" (really just slices of a roast), so that they are tender and juicy, but not falling apart. The goal is to avoid having ...
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3answers
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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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1answer
166 views

Kind of Russian pierogi

When I was younger, we had a yearly "Taste of Tacoma" in Tacoma, WA. There was a booth that had this Russian, I think, pierogi. However, I remember what I had as being round like a baseball with at ...
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2answers
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Sous Vide Strip came out medium well, what did I do wrong?

I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated ...
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1answer
720 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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1answer
557 views

Safety of (re)cooking potentially raw beef from delivery

We ordered-in Pho last night, and I got mine with "medium-rare beef". When it arrived however, the meat looked raw (unfortunately I didn't think to take a picture of it). It was wrapped in plastic ...
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1answer
119 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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484 views

Tough Stew Meat for a Carbonnade

Tonight I made a Carbonnade Flammande (basically just a Boeuf Bourguinon with beer instead of traditional red wine). I have made this stew before successfully, but this time the meat was very tough! I'...
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1answer
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Can I use casserole steak instead of braising beef for this Chinese Beef Casserole recipe?

I can't find braising beef easily, but I do have casserole steak. Are they the same? Would they work the same for this recipe? http://www.bbcgoodfood.com/recipes/9646/chinesestyle-braised-beef-onepot
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1answer
3k views

Searing stew meat the night before

I read the question (and all of the answers) Can I Brown Beef For Slow Cooking the Night Before. I can see how it might be conceived as a duplicate, but I'm not meaning for my question to be. It ...
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2answers
403 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
437 views

Cooking ground beef without the fat rendering off

I like to cook ground beef by putting it in an oven safe dish and baking it at 350 Fahrenheit for 30 minutes. This works great for my purposes, but so much of the delicious fat is rendered to a liquid,...
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2answers
297 views

Can I use cow feet in pho broth

My instacart shopper has accidentaly given a pack of cow feet, in addition to the soup bones I ordered. Can I boil the feet alongside the bones while making pho broth? Cow's feet are primarily ...
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2answers
399 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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1answer
1k 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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2answers
855 views

Why is freshness more important for fish than beef?

I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when cooking fish rare (ahi tuna steak, etc). ...
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1answer
2k 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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2answers
282 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 ...
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2answers
255 views

Can you make a burger from pepperoni?

I was just thinking and I love pepperoni. Could you make a whole burger out of pepperoni? I wonder what this would taste like? It wouldn't be cheap of course. It might be near to incorporate shredded ...
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1answer
383 views

What are these clear parts in beef steak?

I can identify the large white strips as inter-muscular fat, the red meat as muscle, and the small white parts throughout the muscle as intra-muscular fat, but what is the clear tissue (circled in ...
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1answer
98 views

Wine reduction sauce a little too rich

I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It has great consistency and tastes great ...
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1answer
5k 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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