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22 posts tagged with cooking and beef. (View popular tags)
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How should I prepare my sirloin tip roast?

I have a smallish (0.6kg/1.2lbs) sirloin tip roast. How should I cook it? [more inside]
posted by Gin and Comics on Jan 8, 2014 - 5 answers

Meat 101

All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats! [more inside]
posted by booksherpa on Mar 10, 2013 - 22 answers

Can I freeze it, thaw it, then eat it?

Can I freeze beef aspic? [more inside]
posted by Rube R. Nekker on May 9, 2012 - 6 answers

The art of the roast

I would like to cook roast beef. For starters, what's roast beef? [more inside]
posted by A Terrible Llama on Jan 9, 2012 - 27 answers

Desperately Seeking Pappy

I'm on the East Coast (DC) and I'm looking for Pappy's Seasoning, so I can cook a tri-tip for Thanksgiving. [more inside]
posted by smoothvirus on Nov 24, 2010 - 3 answers

Perfect beef/lamb meatballs?

Cooking filter: I'd like to make some beef/lamb mixture meatballs for use in a slightly modified version of this recipe and I'm not sure what proportions of meat and what mix of seasonings to use. [more inside]
posted by moxiequz on Sep 17, 2010 - 6 answers

What to do with used braising liquid?

What should I do with leftover braising liquid? [more inside]
posted by Aizkolari on Jan 16, 2010 - 7 answers

Rendered Beef Fat: Just How Bad Is It?

Lately I've been using a lot of rendered beef fat in my cooking. Is this a reasonable replacement for cooking with plant based oils, or am I flirting with a heart attack with every fried egg and handful of popcorn? [more inside]
posted by biddeford on Jan 1, 2010 - 18 answers

Bruch dish with leftover roast beef?

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 - 12 answers

Bone with a juicy center?

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

Holy cow that's a lotta beef.

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

Recipe for truly succulent, traditional Jewish brisket?

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 15 answers

braise and re-braise

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

Cooking topside of beef

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

It

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

Pit roasted beef

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

Sub $5 Red Wine recommendations?

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

Rump Steak Cooking

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

Corned Beef Recipes

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

Beef, French-style.

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

What to do with an eye of round?

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

What's your technique for grilling steak?

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

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