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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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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?
Anum
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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.
Joseph O'Neal
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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 per oz, but it looks like the average is closer…
Wyrmwood
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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 me that if we're going to stick it in a vacuum,…
nbubis
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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 it came to a boil, there was virtually no scum…
Just Joel
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What is this in the beef stew?

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. Picture below. What am I doing wrong?
davidjhp
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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 larger quantities for beer, or they add apple…
Uko
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Bottom Round Roast Troubleshooting

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 eventually picked up was labeled "Bottom Round…
Ontic
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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 mixie and converted it into a fine paste. Then poured…
Nav
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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?
Vicki
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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. I made some beef meatballs (fresh ground beef…
wearashirt
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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 "beef" it could be confused with beef stew or any…
AAA
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Which part of a cow does UK "frying steak" come from?

UK supermarkets often sell cuts of meat with ambiguous names that don't resemble the cuts on a butchery diagram: Where would I find frying steak on that?
Tom
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What is the best USDA rated beef best for stew in a pressure cooker?

We all appreciate how delicious USDA Prime beef tastes, but there is a point where the pressure cooker will do just as well with a lower quality. Should I go for USDA 'Choice', or should I buy the cheapest or 'Select' grade and save money? Thx
moddie
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Will I definitely get food poisoning from unrefrigerated meat?

I took a piece of beef steak out of the freezer yesterday at 4pm. I left it on the windowsill until 11am this morning. It stayed pretty chilled because the temperature here is below freezing, but it probably got above fridge temperatures. I then put…
user41092
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