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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.

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.

414 questions
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Why cook stewing meat low and slow?

I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is why the same method wouldn't work for steak cuts that lack that collagen. But why the low…
eternal
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Chinese crispy beef with minced beef instead of slice steak?

I've read up on a fair few recipes for Chinese crispy beef, but they all call for a beef steak to be sliced up, such as topside, rump, sirloin. But I cannot find any info or recipes on substituting slicing a steak with using minced beef instead. I…
James
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help me identify the factors which make grass-fed beef tender or tough

I have been buying grass-fed beef straight from the farm both in Germany and in Poland. The beef I bought in Germany was invariably tender, regardless of the cut and what way I prepared it, while the beef from the farm in Poland was usually tough,…
lowtoxin
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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 my water to 130 degrees, brushed olive oil on…
Smapdi
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Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with smaller bones at the tail and much more elegant…
Ksec
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My beef roast is dry on top and soggy on the bottom, how to correct it?

When I put a lamb roast on, I rub it in salt, put a few dabs of garlic and pour two glasses of red wine in, and leave it in the slow cooker for 8 hours. Everyone who has never tried this before says it is the most amazing lamb roast they've ever…
hawkeye
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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 talks about large cuts of meat and I want to ask…
Brooke
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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 great if you could, beside giving a list of the…
rumtscho
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How do I render large quantities of fat?

Suppose I have many pounds of fat to render. (Sometimes people have 100 pounds!) How can I do this efficiently? Should I use a pot on the stove, a slow cooker, or the oven? How many pounds should I render in each batch? Do I need to add water?
Cascabel
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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 prevent drying. Is it to keep the form and texture…
Vass
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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 read somewhere that after your stock reaches a…
Engltam
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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 more juices out of the beef. I enjoyed just…
Robert Rounthwaite
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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 do for deglazing or will the sweetness/spices mess…
victoriah
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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 of ground/minced beef, I also have a large (~700g)…
Dai
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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 chewy or tough? Ideally, I would like to be able…
Nicholas J. Arnold
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