Pot roast may be the definitive braised weekend dish, its rich beefy smell bringing back Sunday family suppers and autumn evenings. I love the meaty taste of pot roast just falling to pieces in its braising liquid, but I don't always have a whole weekend day to devote to the slow, careful cooking that a big roast needs to become tender. So here's a twist on the usual oversized pot roast: Individual-sized pieces of beef that cook much more quickly, but still have that melting, slow-cooked quality.
Cooking ground beef until it's browned and tender is the first step to many of our favorite comfort food recipes, from shepherd's pie to spicy chili. It's a pretty straightforward process, but just in case you'd like a refresher, here's how I do it.
Everyone has a favorite chili recipe. Mine will always be my mother's, complete with ground beef and a packet of taco seasoning. It may not be gourmet, but it's pure comfort food to me. It's also never quite tasted the same when I've tried to make it—there's something about eating it at my parents' home, wrapped up in a blanket while sitting around the fire that just makes it that much better.
When the temperature takes a permanent nosedive and fall is starting to look a lot more like winter, shepherd's pie is one of the first things that I crave. One enormous square of this casserole, with its blanket of mashed potatoes and that savory meat-and-vegetable filling, sends a sigh of contentment through my whole body. One casserole makes more than enough for my household of two, so I can look forward to comfort meals all week long.
Meat can be one of the biggest expenses when hosting a dinner party, but that doesn't mean you have to cut it out completely if you're trimming your entertaining budget this year. In fact, cheaper cuts of meat are often juicier, more flavorful, and easier to make ahead, which makes them ideal for entertaining. And as the recipes below prove, they can be just as elegant and impressive as their more expensive counterparts.
Q: I purchased half a local cow and have been working through all the cuts of meat. I'm having fun using ALL the parts and have picked out all the usable meat. I now have an entire gallon bag full of pulled beef and need ideas on how to use it, as BBQ gets boring quickly. Any suggestions?
At any given time I have several pounds of ground beef stockpiled in my freezer. It's easy to panic and make chili or tacos again, so here are 10 new recipes to tickle your tastebuds with this common freezer staple. Did I mention one of them looks like sushi?
Up until recently, I just assumed "the art of sandwich making" was better left to the professionals. I don't mean the basics—like ham and cheese on white or a PB&J—but the more ornate ones, like French dips, Cubans, and spicy Italians. I guess I figured that perhaps a deli had access to top secret restaurant ingredients, or at the very least better quality meats and toppings than I do.
And... happy Monday to you, too! Ugh. We hate opening the week with news like this, but we want to make sure you're aware: last week Cargill Beef Solutions announced a recall of 30,000 pounds of ground beef from a Pennsylvania plant because of possible contamination with Salmonella Enteritidis.
Are you intimidated by grass-fed beef? Along with being told that grass-feeding is better for the steers, better for the environment, and better for us to eat, we're also told that we need to be careful how we cook grass-fed beef. Which, when you take into account its significantly higher cost, can be downright intimidating. No one wants to mess up a $25 steak. Lynne Curry's new book Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut is here to help ease our minds and teach us all about cooking with grass-fed beef.