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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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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 ingredients it contains are paprika, cumin, sea salt,…
Rambomst
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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 the situation?
AncientSwordRage
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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 to cook an entire roast, which takes a lot of…
Ben Criger
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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, though it takes longer to cook and is not quite as…
Joe Casadonte
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How to break mince beef apart for a bolognese, and then brown it

I am able to break mince beef down into a much less coarse material, by putting the raw mince into hot water in a pan, then breaking it apart easily with a spoon. See an example here It appears that the absorbed water helps weaken bonds in the…
apg
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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 Chunky bits: big hunk of meat (a few pounds) 2…
intuited
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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 pepperoni in a beef burger using ground beef, but…
seasonedaddict
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Why is beef butchered in small scale almost subsistence farming so tough that even tenderloin is only good for ground beef?

I just bought a whole beef tenderloin on a wet market in a small rural place in a developing country in Asia. I noticed something is wrong with it regarding tenderness from the first moment I touched it with a knife. It felt tough, way too tough. I…
lowtoxin
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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 orange and blue)? Should it be removed before…
user89574
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Do beef foreshank (the shin) and hindshank taste different? Should they be cooked differently?

What are the practical differences between the foreshank and hindshank? In terms of the amount of fat they contain, dryness, sinewiness and taste. Should they be cooked slightly differently? Does one need a longer cooking time than the other?
Eddie Kal
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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 used for making stock or stews/soups due to their…
Marvin Irwin
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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 but I'm afraid its a little too rich. Is there a…
Lordsamuel
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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 overall flavour of this grade? So far I've just been…
boxed-dinners
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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 wrap, balled up into a clump (it actually looked…
Carcigenicate
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How long is raw (unrendered) beef suet is good for in the fridge?

Note that this question is about suet (unrendered kidney fat from cow), not tallow. was never answered before on this site; this question specifically does not say anything about unrendered fats. Therefore please refrain from closing this…
Sridhar Ratnakumar
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