enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. This Is Ree's Favorite Cut of Meat for Meltingly Tender Pot Roast

   www.aol.com/rees-favorite-cut-meat-meltingly...

   Unlike chuck and brisket, the bottom round comes from the hind legs and rump of the cow. It's a leaner cut that doesn't have as much of a beefy flavor, but it's an inexpensive option that works ...

3. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

   www.aol.com/heres-handy-dandy-guide-different...

   Since the back legs of the cow get a lot of exercise, the round cut is mostly lean but sometimes tough. Your best bet when cooking a round roast is to braise it or roast it slowly and slice it thin.

4. Our French Onion Pot Roast Is A Combination That Just ... - AOL

   www.aol.com/french-onion-pot-roast-combination...

   Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours. Transfer beef to a cutting board. Remove and discard thyme.

5. List of beef dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_beef_dishes

   A cheeseburger with mushroom sauce and fries. This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient.Beef is the culinary name for meat from bovines, especially cattle.

6. Beef shank - Wikipedia

   en.wikipedia.org/wiki/Beef_shank

   The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef ...

7. Pot roast - Wikipedia

   en.wikipedia.org/wiki/Pot_roast

   Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...

8. Winter pot roast recipe is big game dish with 'tender' taste

   www.aol.com/winter-pot-roast-recipe-big...

   Note: If using beef instead of venison, choose a chuck roast or trimmed brisket. The only difference will be a shorter cook time, 2 to 3 hours. 1 1⁄2 cups whole milk

9. Silverside (beef) - Wikipedia

   en.wikipedia.org/wiki/Silverside_(beef)

   Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. [1] [2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue which has to be removed as it is too tough to eat.