Are you a meatloaf fan? We are... when it's made right. Fresh, homemade meatloaf, made from wholesome and well-raised beef, baked until moist and tender with herbs and vegetables — it's a classic and old-fashioned treat! We don't often eat so much meat at one sitting, but when we do, a recipe like the one we're sharing here at the end of Beef Week is perfect. This one includes salsa for a Southwest flair, and it also lets you spice this up however you want! Try a mellow homemade salsa with good canned tomatoes and peppers, or a spicy cilantro and garlic green sauce for a kick. Recipe and salsa links below!
Beef bacon. It just sounds weird to say. Bacon as most of us know it comes from pigs and there's never really been a reason to question that. Before now, beef bacon has only been available through Halal Butchers (for the most part), although it's slowly creeping onto your local grocery store shelves. We took it for a test run this morning and as you might expect there are some differences!
A while back, Dana posted a Weekend Meditation on moving outside the comfort zone, and that's just what we aim to do this weekend! After all our talk this week on beef and what to do with it, we're feeling inspired to go to the butcher shop and pick up something we've never cooked with before. What about you?
Christina wants to try a pot roast, but she's a little stuck. Can you help her?
I would love to find a worthwhile pot roast recipe! All the recipes I can find include things like "can of mushroom soup", "envelope of instant onion soup mix", or "can of Coke". And I can't take it! I trust the knowledge and judgement of thekitchn.com — can someone out there help me out?
If you are a meat eater, then you may have wrestled with this question (or at least wondered about the wording) before. What's the deal with grass-fed beef? It's a subject we've written about it briefly before, including a one-minute tip on how to cook it, but we think it's worth revisiting. Because buying grass-fed beef makes a big difference in the quality of the meat you're getting and the impact you're making on the environment.
I embarked on a meat-curing project earlier this week, starting up a batch of corned beef, which should be ready to be cooked after a week of curing in its brine. I was curious to see how it looks at this stage, so I took a peek.
Whether dry-aged or wet-aged beef is better has actually become quite a debate in certain foodie circles. Dry-aging has centuries of tradition on its side, while wet-aging is really the new kid on the block. Is one really better than the other? You decide.
In case you haven't noticed yet, we're focusing on beef this week. March is Meat/Un-Meat Month, so we'll get to other sorts of animal protein (although we're leaving seafood for later in the year). But for now... Beef. We want to know all about your favorite way to eat beef. It's a rare treat for some of us, while others eat it several times a week. Here are a few common ways to eat beef. Is your favorite on the list? If not, tell us what it is. And if you have a best recipe for one of these ideas, please tell us that too!
St. Patrick's Day is coming up, and we've decided to take it (and Meat/Un-Meat Month) as inspiration for A Project. We've always been interested in curing our own meat, and corned beef seems like the perfect place to start. In fact, we've talked about home-curing corned beef a lot, but this year we're really doing it!
There's plenty of time between now and St. Patrick's to cure your own corned beef. Would you like to follow along with us? Here's what you'll need, if you decide to embark on this little project with us.