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 to
I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its
My friend and his Brazilian wife are pretty crazy about Picanha. As I understand it, this cut is also called Coulotte and is a part of the top sirloin cut with
I have bought a 3 kg vacuum-sealed package of ribeye steaks. The steaks are very fresh and are essentially floating in blood. I would like to repackage the ste
There have been a number of recent news reports of a case of BSE (Bovine Spongiform Encephalopathy, or 'mad cow disease') being confirmed in Scotland. I was wo
Many sources will state that the first three stomachs of cows are used in tripe. The only reasoning I have found for not using one of the stomachs is listed by
I recently roasted a Silverside joint for a typical English Sunday dinner. It was a pretty standard job. I got it to room temperature, rubbed it with salt and
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 fou
What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the me
I've been asked to bring an appetizer to Thanksgiving dinner and my father requested that I make him my beef wellington so I'm wanting to try a bite-sized versi
I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really
How does daube provencal differ from beef bourguignon?
Whenever I try cooking chopped beef for stews or curries, I can't seem to get it right: It always comes out too tough and tastes like dog food. I usually get b
The meat in beef chow mein doesn't look fatty or have white tissue on it unlike say front lamb chops. What part of the beef is it they use to get these clean c
It sounds like it could be tasty, but there is also a risk of bacteria contamination isn't it?
I am in the process of losing weight and I am using a meal prep service to help me with portion control. I choose the ingredients, order online and they deliver
OK, made another beef stew in the crock pot and again, it has a bitter flavor. No tomatoes, only 2 T canned tomato paste and 1 C cabernet. Thinking maybe a li
is it possible to make flavorful beef broth as a base for Pho/Soup etc without bones? I'm not minding the body/gelatinous or not, just the flavor. on our mark
I have 4+ lbs of beef chuck steak in my freezer. I was wondering if I could use those to make beef stew, or if I would be better off with beef chuck roast. The
I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the