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?
Possible Duplicate:What is the best cut of beef to use for stews? I had a conversation with a cruise passenger on my most recent vaca
I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not d
I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the
I've got one in my freezer. The whole heart. After a cool defrost... How should I cook this heart o' cow? Steaks are the only application that come to mind.
I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet. Is it ok to cook this? I planned on cooki
Can I simply throw all these ingredients together in my cast iron skillet and cook in the oven? Potential pitfalls, seasoned advice?
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 shou
I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and r
I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out
Recently moved to the bay area, and it seems that everyone is advertising "Kobe beef burgers" on their menus. As someone who has been in Japan and tasted the re
When I cook round steak most of it comes out fine, but as I eat it bits of it (every four or five bites) I come across this one bit where when I bite in I feel
Forgive me if this question has been asked before, I did a search and did not find it. I have cut up a chuck roast into steak slices (relatively thin, maybe ha
What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. Fo
I have not had good luck with this tough lean cut so far. I usually get it when I buy in on a grass-fed cow. Braising it they way I normally b
While smoked ham and beef are great, are there alternative ingredients that can still impart the 'smoked' flavoring?
I'm making beef stew in a cast iron dutch oven for the first time. I have some stewing meat, and have oiled the bottom of the dutch oven. The problem is my cas
I'm from Mexico, and a very popular dish over there is "Caldo de Res" (Beef broth), and it's made with beef shanks, but I haven't been able to get it where I li
I've begun to experiment with creating the perfect vegan hamburger. Hamburgers was something I held very dear before I stopped eating meat and I haven't been ab
I want to make some Beef Kebabs with onion, sirloin and peppers. I'm using metal skewers (if that helps). How long should I let the Sirloin cook on the kebabs?