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Thai beef stir-fry with eggplant and mushrooms is a dish you can skillfully prepare right in the comfort of your own kitchen. Make your own Thai beef stir-fry dish with eggplant and mushrooms with help from a celebrity chef in this free video clip.
Slow-cooked beef brisket is a crowd-pleasing main dish for sandwiches or accompanied by sides like beans and rice. Here, food writer and grilling expert Josh Ozersky marinates it in Dr. Pepper for an extra punch of flavor.
Although it’s typically broiled or braised, London broil can be prepared in a variety of ways. In the past, London broil typically referred to a flank steak, but now other types of steaks, including tri-tips, can be London broils. These relatively inexpensive cuts of meat benefit from thinner slices and precise cutting angles to help tenderize them. In cooking terms, butterflying is a cutting technique that allows you to open up a piece of meat so that it resembles the wings of a butterfly. Butterflying the London broil cuts through some of the tough proteins, making the meat more tender.
Cutting London broil is one thing - cutting it properly is quite another. Cut London broil properly with help from a certified culinary instructor in this free video clip.
While many American dishes either have beef or chicken as the main protein, many Middle Eastern cultures use lamb as their protein of choice. Lamb can be processed a number of different ways and generally can be slaughtered following religious directives, such as being kosher or halal. Ground or minced lamb is used much the same way as hamburger is in the United States. Lamb has a very mild flavor that can easily be influenced by spices and seasonings added to the dish. Mixing it with flavorful vegetables and serving it on flatbread is a tasty way to enjoy ground…
Calling all couch potatoes – this is the meaty meal for you. Whether St. Patrick’s Day is coming up or you’re looking for a hearty dinner, it’s time to try your hand at Josh Ozersky’s easy recipe for corned beef
Before throwing away the remnants of your corned beef, grab some eggs, potatoes, onion and peppers, and cook up the brunchtime favorite, corned beef hash. (For some extra flavorful hash, host Josh Ozersky suggests cooking your potatoes in the leftover corned beef water, so keep that on hand too).
Hearty beef stew is a traditional comfort food, especially appreciated on chilly fall and winter days. The best beef for stew is from tougher cuts such as the chuck, because the meat is flavorful and becomes tender as it simmers. As a result, beef stew is an inexpensive, filling meal. Corn starch is an effective thickener, because it has a silky consistency and a neutral flavor that doesn't detract from the taste of the stew.
Many reasons exist for using a convection oven. Convection ovens are generally compact , taking up no more counter space than a toaster over. Foods cooked in a convection oven, such as steaks, chicken and baked goods, can be cooked more evenly, using lower heat and made faster through the circulated hot air the oven uses. With proper preparation, a small, tender piece of meat, such as a filet mignon, can be broiled to perfection in just a few minutes using a small convection oven.
Arborvitaes grow within borders determined by factors such as geography, climate and altitude. These cone-bearing evergreen shrubs and trees make up the genus, Thuja. Members of the cypress family, these cool-climate plants grow up to 60 feet tall with scaly leaves. The two Thuja species native to the United States are T. occidentalis and T. plicata.
Certain cuts of beef have a high fat content. For example, the chuck area of the of the beef carcass has about 20 percent fat content, while the sirloin primal cut has less than 10 percent fat. This fat content is notated on the labeling found on packages of ground beef. Except during sales, the cost of ground beef per pound is higher the lower the fat content is. Reduce the fat content further -- and make your recipe healthier in the process -- by draining the fat away.
Ground beef is a common ingredient in many dishes, but browning it can be intimidating for many amateur cooks. If not cooked properly, ground beef can cause sickness ranging from mild discomfort to serious illness. With careful observation and understanding of healthy food preparation, though, you can easily brown ground beef that is both safe and savory.
If you got a little overzealous with the corned beef and cabbage on Saint Patrick's Day or were simply craving more boiled cabbage than your stomach could handle, you might be scratching your head trying to figure out what to do with all the leftovers.There are different ways you can incorporate leftover boiled cabbage into dishes, so your preparation efforts, whatever they were, won't go to waste.
Red wine is often considered a classic component of beef stew recipes. However, you may not have it readily available, or you might simply prefer not to use liquor as you cook. Your kitchen likely has several alternatives that you can use to create a worthy beef stew.
Beef brisket comes from the lower part of a cow, behind the legs, in the chest area. It is best to cook a brisket 1.5 to 2 hours per pound; generally when the thermometer reads 180 to 205 degrees F the brisket is finished cooking. Whether you have brisket as a dinner entree or sliced up on a sandwich for lunch, cutting the meat against the grain ensures the perfect slice.
You can raise a single beef calf or even a small herd on a few acres of land in many parts of the country. Calves do well foraging on grass pastures when their diet is supplemented with a grain like corn. Raising healthy animals to selling or slaughtering size can add to your income or provide you and your family with an affordable source of high-quality protein.
Meatloaf cooking times and temperatures depend on the specific instructions of the recipe. The general rule of thumb is to cook an average size meatloaf -- between 1 and 1 ½ lbs. -- at 375 degrees F for between 50 and 70 minutes and a large 2-lb meatloaf at 375 F for between 75 and 90 minutes. However, you may need to adjust these times and temperatures if you use a pan size different than that for which the recipe calls.
Transplanting a fern from the ground to a pot requires a few very specific types of tools. Successfully transplant a fern from the ground to a pot with help from a landscape designer and horticulture writer in this free video clip.
Plain, ordinary foods can come alive with taste and flavor with the addition of simple sauces. For example, traditional poached eggs and English muffins take on an entirely new flavor and look with the addition of Hollandaise sauce. So it is with Tchoupitoulas sauce. Adding it to your favorite meats and fishes will give your culinary creations an extra boost of palette-pleasing taste.
When you're trying to cook the ideal slab of beef brisket, which is a cut of meat from the lower chest of a cow, you want to cook it slowly at low temperatures, infusing it with the flavors of the wood used to smoke the meat --- something that's tough to do on a gas grill. However, all is not lost if you don't have access to a slow-cooker or smoker. By using a few tools creatively and a couple techniques to infuse some of that woody flavor into the meat, even a gas grill can cook great brisket.
Beef hash is not elegant fare for serving at a formal dinner, but it is the epitome of comfort food for many. Hash refers to a melange of ingredients, and in American kitchens, beef hash has meant a combination of beef and potato leftovers, according to "Food: A Dictionary of Literal and Nonliteral Terms." Due to its unpredictable ingredient list, beef hash is easily adaptable to using ground beef, roast beef or corned beef.
Ranching is an outdoor job that requires a lot of physical work and the energy to perform it. Therefore, meals should supply both quick and sustained energy. Carbohydrates supply quick energy, while protein and fat fulfill longer-term needs. Historically, ranch meals were much the same as farm meals -- simple food and plenty of it -- unless the outfit was on the trail. There, the menu changed to more travel-oriented dishes that were easier and quicker to prepare.
Even the best cooks can inadvertently burn food. Leaving the stove unattended for just minutes may allow beef to overcook and burn onto pans. Cooking beef over high heat makes the meat especially susceptible to burning. Like all overcooked foods, burnt beef sticks to pans and produces a mess. The longer burnt beef stays in pans, the harder the blackened fragments become to remove. Promptly remove burnt beef to avoid time-consuming cleanup.
Food poisoning does not always come from improperly cooked foods. Leaving foods out too long can increase the likelihood you will get sick from food-borne bacteria. To avoid this, proper handling of leftover beef stew and other foods is critical. Beef stew, because it contains meat, requires special care to keep the pathogens out of the food.
Steaks can be cooked in as many different ways as there are types of steaks. They can be broiled in an oven, presliced and sauteed, grilled and pan seared. Grilling a steak is a popular way to prepare steak, but not everyone has access to a grill, while most people do have access to a pan and a source of heat. Pan searing a steak gives it a nice color on the outside by caramelization which, if done properly, allows the steak to be juicy and tender on the inside. Properly pan searing a steak requires some preparation, proper seasoning,…
Kabobs made from ground beef, lamb or veal are a Middle Eastern specialty. Authentic ground meat kabobs are prepared with wide, flat, metal skewers to prevent the meat from falling off. But if your kitchen is lacking this specialty item, you can still grill the kabobs without losing precious meat. Simply take a few extra precautions when you're preparing your kabobs to prevent them from falling through the grill. The meat must be tightly sealed to metal skewers, otherwise it will begin to separate as it cooks.
If you have lots of leftover roast beef and want to reuse it in a recipe, you can throw it in a Crock-Pot with a few other ingredients to make a delicious beef stew. Stews that are cooked in Crock-Pots are incredibly flavorful because the ingredients are slow cooked to perfection. The hardest part about the recipe is waiting until it's finished cooking to dig in -- the stew cooks for hours and fills your home with the wonderful aroma of garlic and simmering beef.
The name corned beef is an historic relic that dates back to the days of the Anglo-Saxon. The term "corning" refers to a type of curing in an age where refrigeration did not exist. The meat was cured with pellets of salt called corns. Corned beef is no longer cured for storage, but the name remains. Corned beef's recognizable aroma and flavor is often enhanced with peppercorns and bay leaves.
Baking ground meat produces a texture and consistency ideal for lasagna. However, in addition to its naturally occurring fat, nearly all market-form ground meat -- poultry, lamb and beef -- contains additional fat sourced from the usable trim of other cuts, which serves as a binder. The ground meat essentially poaches in this additional fat when fried, resulting in an unnecessarily greasy final product, and, in turn, an unnecessarily greasy lasagna. Baking the ground meat in perforated pans allows it to drain as it cooks, shortens total preparation time and improves the overall quality of the lasagna.
Italian beef is simply a seasoned roast beef sandwich with peppers on a hoagie roll. To Chicagoans, however, it's a culinary icon emblematic of the Second City's diverse and highly regarded food culture. The sandwich's origins are storied and complex -- some trace it to a meat packer intent on reducing his food costs, while others credit a short-order cook focused on improving the French dip. However, heating one up is as simple as it gets.
If you find yourself without a lot of time to put a healthy meal together, serving a broiled meatloaf is an ideal option. The preparation time is minimal and the cooking time is even less. Served with potatoes and a vegetable of your choice, it is certain to be a healthy hit for everyone.
There's nothing better than having a Chicago-style Italian beef sandwich prepared in your own home. This tender dish can also be used as a topping for pasta or as a stew with vegetables. The key to good Italian beef is slow cooking. Plan ahead to have the dish prepared in plenty of time while you go to work or about your day's business.
Corned beef is prepared from the typically tough but flavorful brisket part of the meat. Corned beef is cured in a salty brine for weeks before cooking. This adds moisture and flavor to the meat, but it does not tenderize the tough brisket. To make corned beef easier to chew, delis shave it into thin cuts. This increases the surface area of the meat that the tongue touches, enhancing the perception of flavor. With the right preparation, you can shave corned beef like a pro using a chef's knife.
One of people's favorite comfort foods is meatloaf, a mixture of ground meat, eggs, bread crumbs or oatmeal, chopped onions and tomato sauce or ketchup. Typically baked in an oven, the meatloaf can be quickly cooked in a microwave much faster than in the oven. The microwave does not heat the kitchen as an oven might, which makes microwaving an option with the weather is hot. The meatloaf browns just as it does in a regular oven after it's cooked in the microwave.
Pan searing is a tried-and-true method of enhancing the texture and flavor of meat, fish and poultry. It involves placing your food on a high-heat skillet in order to caramelize the outer surface before bringing the rest of the dish up to temperature. Pan searing is a favorite technique of professional chefs because the result is food with an attractive exterior and moist, delicious interior. The technique is easy and rewarding to master at home.
Brisket is a tough but flavorful cut of beef from the lower breast of the cow. This muscle works hard to support a standing cow, so it toughens with age. Brisket must be seasoned and cooked in a way that tenderizes the flesh. Slow braising is the usual method for tenderizing meat, but barbecuing and smoking the meat can give that desired tenderness with a smoky flavor and delectable crust. The process is somewhat labor-intensive, but the result is well-worth the effort.
Corned beef is made from beef brisket and is traditionally braised with cabbage to celebrate St. Patrick's Day. At delicatessens, it is served cold and sliced as a sandwich ingredient. The unique flavor of corned beef is difficult to mimic but several alternatives have been developed for people who have an aversion to authentic corned beef based on health or philosophic reasons.
There are a variety of recipes across the world that call for raw beef. Beef is served raw in steak tartare, beef carpaccio, Japanese yukke, and in Korean yook hwe (raw beef salad). You can safely prepare these dishes and a variety of others in your home kitchen as long as you follow a few simple rules to prevent cross contamination, the spread of bacteria and the possibility of food-borne illnesses. Sanitary conditions will keep your delicious culinary triumphs from turning into culinary nightmares.
Bison shares a similar anatomy with beef cows and both animals offer the same cuts. However, bison, or buffalo as they're often called, lacks the marbling found in beef steaks and, as a result, has a chewier consistency. A low-heat, slow-cooking method, such as braising, breaks down the tightly coiled muscle fibers responsible for the meat's toughness, giving it a tenderness rivaling choice or prime beef. A Crock-Pot is ideal for braising. It uses less energy than an oven and, since Crock-Pots are typically used on the stove or countertop, allows for easier monitoring of the buffalo as it cooks.
Pan searing is a cooking technique chefs use to bring meat and seafood to a golden color, giving the food a tasty crust. This method exposes the food to high heat, sealing in its natural juices. Whet your dinner guest's appetite with the smells and sounds of a seared dish. Since searing only takes a few minutes, you can prepare and cook your recipe in a short time. This method is ideal for the health-conscious and people who enjoy the natural tastes of food.
Whether you had a poorly written recipe or simply made a mistake when adding sugar to a curry, there are a simple fixes that reduce the sweet taste. While the ingredients and method used to reduce the sugar taste depend on the type of curry and personal preference, add things that enhance the curry's flavor instead of detracting from it, even if it does cut the sugar content.
There is a plethora of choices in meat cuts at the grocery or butcher store, particularly for beef. Tougher cuts of meat are generally less expensive if you are on a budget. Two affordable cuts are topside and blade steaks. There are differences between a topside and a blade steak, though, so a little knowledge is necessary before making a purchase.
Gala apples, widely propagated in the United States since the 1970s, is a New Zealand native apple and is the first among Washington apple types to be sold in August. Supplies run out quickly because of its popularity among cooking and baking enthusiasts. Related to the Golden Delicious variety, this fruit belongs to a mixture of old and new apple breeds.
When you learn that not all cuts of beef are created equal, it can raise your cooking skills to a whole new level. It's not that one cut is better than another; it's that some cuts are better for certain cooking methods than other cuts are. Chuck roasts, for example, are not ideal for steaks. The very quality that makes it less desirable for grilling or broiling, however, is what makes it perfect for beef stew.
Soups and stews help to keep you warm on a cold day and they hydrate the body during an illness. Cooking homemade stews with stock, water and seasonings helps to infuse the dish with flavors. Adding too much liquid to a soup can cause it to have a thin texture. While the thin stew may seem ruined, you can thicken the stew instead of discarding it. Flour thickens stew quickly and gives it the desired texture.
Brisket is the cut of meat obtained from the breast area of both veal and beef cattle. It is prepared in a number of ways, including broiling, smoking and grilling. Wrapping a slab of brisket with aluminum foil will not only seal in the meat's juices, it will also make for an easier cleanup. Unwrapping the foil pouch at the correct time and in the correct manner will save your fingers from burns, and create a juicer, more tender finished product.
For food safety reasons, meatloaf should be served hot. Whether you are reheating a partial meatloaf from a previous night's dinner or reheating a whole meatloaf that you had frozen, keep safe meat temperatures in mind. You can reheat any type of meatloaf in the oven or reheat a previously cooked meatloaf in slices in the microwave. Cooking times vary depending on whether the meatloaf has been fully cooked before and what method you use.
One way to save money on groceries is to buy inexpensive cuts of meat. However, these cuts are tougher and more difficult to cook. The solution is stewing. Tough cuts of meat are saturated with moisture when cooked completely covered in liquid, with a tightly-lidded pot. The tender result can easily be accomplished by utilizing specific preparation and cooking techniques.
Roasting whole pigs was common in the American South before the Civil War, and it is still done today. It is also a traditional method of meat preparation in other parts of the world. Roasting a pig on a spit requires a great deal of planning, time and money, making it an inconvenient undertaking for most American families. Some aficionados, however, continue the tradition of cooking the animal whole, and for them basting is essential to ensuring flavorful, well-cooked meat.
The savory smell of cooking beef can fill a home with anticipation of a great meal to come. But first, you have to get the beef out of the oven and on to the table, with slices that are easy for the people to eat and enjoy, but big enough that they feel satisfied when the meal is done. The key to that satisfaction is in how you carve it, to preserve the flavor and serve up enough of that meaty goodness.
