I am making a slow cooker recipe that calls for beef brisket. Unfortunately, my grocery store only had obnoxiously large cuts of brisket so I just grabbed a rea
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 o
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
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 s
Some of my Asian friends soak their beef stew meat in water or even boil it to "get rid of the blood and the bad smell", as they say. It is m
I see in many recipes with beef meat concrete part of the cow in the ingredients. I'm always wondering, what would happen if I put the meat I actually have and
I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to trav
Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.
I have bought a pack of sliced beef and opened it up as soon as I got home. Judging by the date on a package, it was packed on the same day I bought it. It was
I'm attempting to replicate kofta that I had at a Mediterranean place last week. They were a mix of beef and lamb, yet neither flavor was more pronounced than t
I'm planning to grind my own beef patties, but I don't plan to use them until the next day, or perhaps the day after. What is the best way to store them until t
From American-"Chinese" restaurants, I usually order a dish called "Pepper Steak with Onions". This seems to be a simple enough dish, mostly a straightforward s
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 no
I don't know how to cook beef, I'm really not a meat eater; however, I prepared a recipe from memory and I was in a rush and I thought I remembered reading to s
I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comf
I have a process that calls for a 6-8 hour slow cooker braising of inside skirt steak. The skirt steak becomes incredibly soft and the connective tissue adds a
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. Everyon
I have a Hamilton Beach 6 qt Set 'N Forget Programmable slow cooker, and I keep having the same problem-- when I try to make beef stew, the beef comes out almos
I live in Australia where smoked BBQ isn't really common. I asked the butcher what he'd recommend for smoking and he suggested a blade steak (I believe it was).
I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3)