I love the roast beef at cafeteria's such as Furr's & Picadilly.. What cut of beef
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 vacation and he spoke a bit about stew. It inspired me to make stew. I've never really made stew before and I didn't get a chance to ask him this question: What types of cuts of beef are ideal for cooking stew? P.S. If you have suggestions besides beef cuts, i'm open to learning about them as well. But for specificity and scope of our discussion i'm primarily set on making a beef stew in the near future.
the night before. I am discounting the probability that the roast beef fairy came by and swapped out our leftovers with better ones. Should I have let the roast rest longer? What is the procedure...I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate it. It was pretty good. The leftovers were packed away. The odd thing was the next day at lunch, the meat, which seemed uniformly brown the day before, was now a nice pinkish color in the middle (keep in mind I had cut the entire thing
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 doing anything special. When I make stock I typically throw out the leftover meat and vegetables, but do I have to throwout the leftover beef? Aside from the beef I have boiled off the bones I do not have a lot of leftover meat and do not want to potentially waste what could be useable meat.
I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and meat have been removed. They are then cut in ~2" wide strips. They are not "flanken" ribs. As far as I can tell this cut doesn't really exist. In short they look like long strips of pork spare ribs, but are beef. I was intending to grill them, but with the way they are cut I think they will be too tough. Should I braise them? Should I remove the bones and just braise the intercostal meat?
Beef obviously loses water when you dehydrate it to make beef jerky. What's the ratio here? Does it take two pounds of fresh beef to make a pound of beef jerky?
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
Every time I try to cook beef in my pressure cooker it gets dry and inedible. Today I tried with 2 x 450 g (2 x 1 lb) beef, with .5 l (2 cups) water and 25 minutes. The result was very dry and there were .7 l (3 cups) liquid. What I was hoping for was the meat would be so tender that it would pretty much fall apart when trying to cut it. I have seen charts like this one, but that would cover... on what the problem could be? Should I have fried the beef on a pan before putting it in the pressure cooker?
Possible Duplicate: Can I Brown Beef For Slow Cooking the Night Before I would like to prep my Beef Wellington the night before. I would sear, cover with mushrooms, prosciutto the night before, refrigerate overnight then wrap in pastry the next day before cooking. Is this safe?
I bought a 7 pound beef tenderloin at Fresh Market that the butcher just cut and packaged for me. What is best way to store it in the refrigerator? Will it keep for 5 days or longer?