I'm cooking an enormous standing rib roast for Christmas dinner. I expect to have a lot of leftovers. On Sunday I'm cooking a brunch. how can I use the leftover roast beef? [more inside]
posted by bondcliff on Dec 24, 2009 - 8 answers

I purchased some expensive beef bones by accident $3/lb, and was planning to make stock with them. However, after a quick roast, I saw the inner circle became something soft and edible, while the outer circle remained bone. What did I get, and should I still make stock with these?
posted by tasty on Oct 15, 2009 - 15 answers

Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
posted by lwclec072 on Oct 2, 2009 - 8 answers

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 14 answers

Can I keep re-using the same cooking liquid over and over forever and ever amen? [more inside]
posted by Foam Pants on Jan 19, 2009 - 29 answers

I have a topside of beef - it weighs 0.65 kg - it's not huge really. What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil. Anyone got any ideas?
posted by mooreeasyvibe on Apr 6, 2008 - 13 answers

Help with crock pot roast recipe! [more inside]
posted by I_Love_Bananas on Nov 4, 2007 - 19 answers

Does anyone have a good method for cooking a largish (10lbs) beef roast in a pit of coals? [more inside]
posted by Tenuki on Jun 10, 2006 - 8 answers

I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs. [more inside]
posted by rorycberger on May 9, 2006 - 27 answers

What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium? [more inside]
posted by Jimbob on Jan 3, 2006 - 19 answers

Help me corn my beef. [more inside]
posted by spicynuts on Sep 21, 2005 - 18 answers

Why does my steak taste so good? [more inside]
posted by bshort on Aug 11, 2005 - 32 answers

So on Saturday at the Ferry Building Farmer's Market, Prather Ranch had a special on Eye of Round beef. Being a sucker for getting a giant piece of meat at less than half-price, I am now the proud owner of a 5 lb Eye of Round. So, uh, now what should I do with it?
posted by rorycberger on Mar 14, 2005 - 14 answers

steak grilling: what's your technique? [mi]
posted by beaverd on Feb 16, 2005 - 25 answers