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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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Using frozen mince beef

I forgot to get my mince beef out of the freezer to cook tonight, so it's still frozen...Can I cook it straight from frozen or does it need to fully defrost?
user128193
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Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala?

I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender. I've found a recipe for slow-roasting beef with Marsala. I'm wondering if I can combine the two, or if that will be a terrible idea.…
hawkeye
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Refrigerated Beef Brisket

I bought some prime trimmed beef brisket on March 9 with a sell by date of Mar. 12. It was kept in the frig in its foam/plastic wrap container until Mar.16. There was some odor when I opened it up and put it up to my nose. I washed it off and cut…
Neil
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Spolied Meat Test?

I left a beef roast in a crock pot covered - 10 hours -forgot to plug it in. Meat was still cool to touch. Home kept at 72 degrees. Safe to cook and eat or throw it out?
user33467
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Should I roast a rolled beef roast from room temperature?

It is better to roast a rolled beef roast from room temperature? Or is it advisable to roast it straight from the fridge?
Petah
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Hamburger meat falling apart

I ran the meat through mincer once, formed burger approx. 3cm high, seasoned it, oiled from one side and put it in very heated pot and I put the lid on it. When I was turning it the other side down, it started to fall apart. What do I need to change…
ryskajakub
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Can I fix this bad beef stew?

My housemate's mother is visiting and she's been doing a bit of cooking. Today she made beef stew. She cubed up about 4lbs of tri-tip and dumped it all in my stew pot with some olive oil where it promptly steamed and smoked, then she dumped in some…
beansa
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Internal temperature of cuts containing abundance of connective tissue

I currently have a 2 lbs beef chuck in the oven. I am monitoring the internal temperature of my meat, which is currently at 140 F. It is my understanding that cuts located close to hoof/horn and contain a lot of connective tissue should be cooked to…
l3win
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Can I fix a chewy beef joint after it's already cooked and sliced?

Now I have cooked the beef joint & it's cut up into thin slices is there anything I can do to make it less chewy. Editor's note: let's assume this is some kind of cut meant for roasting, presumably something with a fair amount of connective tissue.
Dave
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Beef dripping - how long can it safely be kept for in the fridge

I buy beef dripping in tubs from the butcher - usually use a teaspoon when making a roast or a cottage pie. It never seems to change colour, or smell; so how long is it safe to keep for?
Paul Michaels
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Roasting this beef

I have a 10.95 lb "round sirloin tip knuckle," USDA Select, half of which I want to roast in a conventional electric oven. As few online recipes have this specificity (especially for this grade, cut, and technique), I have some questions: How…
Simon Kuang
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What is the key to making beef soft?

I bought chuck roast beef from the store but when I cooked it for my beef noodle soup, it was a little hard. My mom told me sometimes adding salt will suck out the water amd make it hard. I'm not sure if this was the reason why though. Are there…
aug
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How many peppercorns to a 2 litre Beef Casserole?

In slow cooking I would like to know the amount of peppercorns to add to a meat stew or casserole please, I don't like it too peppery.
Audrey Gurtner
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What is an alternative in Feijoada to smoked ham or beef?

While smoked ham and beef are great, are there alternative ingredients that can still impart the 'smoked' flavoring?
AttilaNYC
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Storing beef for 3 days

I've just bought some fresh rump steak to make beauf bourguignon in 3 days. Can I keep it in a fridge or do I need to put it in a freezer?
Michael
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