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Category Archives: Beef
Any topics pertaining to beef including cows, cattle, steer, and beef based products/recipes, primal cuts, and muscle.
Kreplach (Dumplings)
My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot roast she said, excellent idea! Kreplach, a great way to make use of leftovers. Kreplack are often called Jewish ravioli, a staple of Jewish cuisine. Consistent with that cuisine, the main item is cooked, then it's cooked again, and then its cooked again. (Why is this?!) At least in Lois's recipe. A brisket is roasted, then it's braised, then it's ground with seasonings and egg, wrapped in dough, boiled, cooled then cooked to serve. That's three times that it gets fully cooked before being eaten. These are traditionally used in soup, and they're great that way, but Lois fried some ...
Also posted in Ethnic Cuisine, Guest Post, Recipes Tagged Beef Kreplach, Jewish Cuisine, Kosher, Lois Baron, recipe 25 Comments
Steak Pie
Also posted in Article, baking, Recipes, Technique | Tagged beef, Guardian UK, pastry, steak and kidney pie | Leave a comment
Big Money Burger
Also posted in Article, chefs, Food Adventure, Restaurants, Video | Tagged burger, foie gras, las vegas, video, wall street journal | Leave a comment
Christmas Dinner: The Grill/Roast Technique
On Thanksgiving, I offered a roast/braise combination cooking technique for turkey. Interesting that I use a dual cooking technique for our traditional holiday Christmas meal as well. The Grill/Roast method, which I write about in Ruhlman's Twenty.
I don’t think there’s a better way to cook a rack of beef (or a whole beef tenderloin) than this combination grill-roast method. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing. I use the method in during holidays, to serve beef tenderloin sandwiches on a buffet or a rack of beef for a large group of people because I can grill the beef a day ahead if I want and then just finish it in the oven. Flavor the meat on ...
Also posted in appearance, aromatics, baking, Butchery, grilling, Holiday, outdoor cooking, Recipes, Technique | Tagged beef roast, Grilled, holiday, prime rib, roasted | 21 Comments
Christmas Yorkshire Pudding
Marlene Newell, who runs an excellent cooking forum called CooksKorner tested all the recipes for Ratio and Twenty. She's a friend and excellent cook. One of her passions is Yorkshire pudding, in effect, a savory popover, which is how she bakes them (as above). I, too, make roast beef for Christmans dinner and Yorkshire pudding. I believe it's critical to cook it in beef fat, for flavor, so I buy and render suet for this purpose. I've also poured the batter straight into the roasting pan which works great so long as there are no burnt bits (the pudding ripples and puffs like crazy; I then cut it to serve). I imagine the roasting pan method was how it would have originated, the batter cooking in ...
Also posted in baking, Books, Bread, Food Writing, From Scratch, Guest Post, Holiday, Memories, Recipes | Tagged canada, Cooks Korner, Marlene Newell, recipe, roasts, Yorkshire Pudding | 19 Comments
Return of Butcher Shops
Also posted in Article, Butchery, Food Adventure, Food Culture, Food Politics, Food Safety | Tagged butcher shops, butchery, new york times, revival, small business | Comments closed
How To Make Beef Brisket Pastrami At Home
I've written about pastrami short ribs, and love them because they've got the perfect meat-to-fat ratio. But ever since the arrival of a Big Green Egg (planning a review soon), I've wanted to do a proper pastrami, which is essentially a corned beef brisket, coated with pepper and coriander and smoked (the result above was perfect—look at that awesome fat).
While I've published the corned beef recipe from my book Charcuterie, I haven't really talked about smoking strategies at home. I recommend two different methods: stove top and in a kettle grill. Stove-top smoking is easy with an inexpensive ($43) Cameron smoker. I bought one a few years ago and it works great for bacon and would work great for this brisket. Briskets require long low ...
Also posted in Brines, Butchery, Charcutepalooza, Charcuterie, grilling, Main Courses, outdoor cooking, Recipes, Technique | Tagged grilling, pastrami, summer | Comments closed
Growing Meat
Also posted in Article, Business, Food Politics, food science, Pork! | Tagged artificial meat, future of food, lab grown meat, telegraph UK | Comments closed
Prescott Frost Organic Beef Venture
I love benevolent crazy people, people who just do things because they have to. Sometimes they make sense (Dickson Despommier and vertical farming). Sometimes they make no sense at all (making a farm and raising livestock in urban Oakland, which is what Novella Carpenter did—totally crazy, and she wrote a fabulous book about it called Farm City). I know benevolent insanity the moment I hear it and I heard it the moment I heard Prescott Frost's voice:
“Every acre I can change from corn to grass, the better. It’s the only way we’re going to change this train wreck that we have now,” he told me by phone last week. He was calm and direct. “My mission is to change ...
Also posted in Business, Community Supported Agriculture, Farming, Food Politics | Tagged agriculture, farming, grass fed, Opensky, organic beef, Prescott Frost Organic Beef | Comments closed
How To Prepare and Cook Beef Heart
Heart is an excellent muscle to eat: it's lean and flavorful (meaty but not organy—it's a hard working muscle, not squishy spleen), it's got a good bite, and it's inexpensive (I bought the three-pound grass-fed beef heart for six bucks last Saturday). And one more thing: it puts to use a cut that is often thrown away; it's important that we do our best to make use of all parts of the animals we kill for our food.
I use a beef heart here, but you can use a veal heart which is a little more tender and mild. I first had beef heart a couple summers ago when Pardus visited. He stuck it on skewers, a good strategy because ...
Also posted in Charcuterie, outdoor cooking, Recipes, Technique, Video | Tagged beef heart, Chef Pardus, grilling, James, Lola, offal, video | Comments closed

















