Beef

Beef & Pepper Stroganoff Recipe

This only takes 15 minutes to put together and 15 minutes to cook. Nice served with rice.

Beef and Guinness Pie / Stew Recipe

This is a simple beef stew with an incredible sauce. We often turn it into a pie by covering the cooked stew with a pastry crust and baking a bit.

Beef Brawn

Beef brown is like pork brawn, except cow parts are used instead of pig parts. It can be made from the head of a calf or a cow. It is often made instead of pork brawn in Scotland and the northern parts of England.

Beef Heart

Beef Heart © Denzil Green Beef Heart is a lean meat. It is item number 720 in the North American meat cut guide [1]. The guide calls for the heart to be trimmed of any fine bone, for arteries and gristle to be removed, and for exterior fat to be trimmed away so that the…

Beef in Beer

This is beef braised in beer. A good cold weather dish that is lovely with mashed potato and cabbage.

Beef Kidney

Beef kidney lends a dish good, rich background flavour. It needs to be soaked first, then cooked slowly to tenderize it.

Beef Liver

Beef Liver Whole © Denzil Green Beef Liver is the liver of a cow or steer. It has a milder taste than pork liver, but a stronger than that of Lamb’s Liver. Generally, liver from younger cows (aka Calf’s Liver) is preferred, as Calf’s liver is a bit more tender, and has a bit less…

Beef Recipes

Beef is used as an ingredient in many different cuisines around the world, and each has their own take on how to use it.

Beef Stock

Beef Stock is something that you are going to have to make or procure — you aren’t going to have it as a natural bonus product of your normal cooking, like vegetable stock, unless you are boiling your beef or opening jars of home pressure-canned beef. To make beef stock, you can buy beef bones…

Bresaola

Bresaola is lean, air-dried, salt-cured beef rubbed with spices. It is served in Italy as an antipasto sliced very thinly, so thin you can almost see through it (1 – 1.5 mm.) Bresaola is very moist, not leathery. It used to be much drier than it is now, but production techniques have changed to create…

Calf’s Liver

Calf’s Liver is a pale pink colour. Compared to beef liver, it is milder tasting, more tender and considered by most people to be more desirable. It is more expensive than beef liver.

Calves’ Fry

Calves’ Fry is a euphemism for the testicles of a calf. They are removed when the calves are neutered and branded. When removed from the calf at this age, this makes them meatier, and the taste tamer. They are available especially in the fall, after the castration of the bull calves. Testicles from mature male…

Chianina Beef

Chianina beef comes from a breed of cattle from the provinces of Arezzo and Siena in the region of Tuscany, Italy. These cattle have short hair on them which is usually white, but can be steel grey. The size of the cows varies from area to area. They are very stocky, and have almost no…

Corned Beef Hash Recipe

Lovely served with a poached egg on top.

Dripping

Dripping is the fat that drips from a beef joint during roasting. It is considered by some to be one of the best cooking fats quality and taste-wise.

Girello

Girello is an Italian term referring to a choice, round portion of a meat cut, usually beef. It’s used often in the way that in English “eye of” or in French “noix” might be used. Could be Chuck Tender (“girello di spalla”), or could refer to eye of outside or bottom round (Soto fesa con…

Institutional Meat Purchase Specifications

Institutional Meat Purchase Specifications Institutional Meat Purchase Specifications (IMPS) is a set of standard meat specifications maintained by the Agricultural Marketing Service Branch of the USDA (United States Department of Agriculture.) These specifications are valid for North America (Canada and America have harmonized their meat codes.) The specifications are suggested ones; adherence to them is…

Italian Beef Day

The Saturday of Memorial Day weekend is Italian Beef Day, celebrating the specialty sandwich born in Chicago! Treat yourself to one today!

Mexican Puchero Recipe

Most of the work is in the prep work.

Ox Palate

Ox Palate is the roof of a cow’s mouth. The back third of it is covered with smooth skin, the front two-thirds of it with ridged skin. Its use in cooking was popular in English country cooking, in classical French cooking and in the genteel cooking of 1800s in America and England. Larousse cites a…