Beef

Moroccan Beef Shoulder Roast with Chickpeas What cut of meat works best if I cannot find beef shoulder roast? Chuck roast, brisket, or short ribs are suitable alternatives. Cut the meat into 1-inch/2.5 cm cubes to match the recipe. Maintain the same cooking steps, including searing, pressure cooking, and simmering with chickpeas and spices. Adjust the natural release time if necessary, but the procedure for incorporating garlic, peppers, cilantro, and reserved cooking liquid remains identical. These cuts will develop similar tenderness and flavor as beef shoulder roast. Can I replace fresh cilantro with another herb? Substitute fresh cilantro with flat-leaf … Read more

Lahmajun from Scratch Can I substitute another type of meat in the lahmajun? Ground lamb, veal, or a combination of beef and lamb works well. For a leaner version, use turkey or chicken, but you may need to add a small amount of olive oil to maintain moisture. Ensure the meat is finely ground and mixed with the herbs, spices, and tomato-onion mixture to achieve the characteristic texture and balance essential for authentic lahmajun. Is it possible to make the dough ahead of time? Absolutely. After kneading, place the dough in an airtight container or wrap it tightly in plastic … Read more

Grilled Tomahawk Steak with Garlic Herb Butter How do I know when the grilled tomahawk steak is done? To know when the grilled tomahawk steak is properly cooked, you should rely on an instant-read meat thermometer rather than guesswork. Since this cut is large and thick, visual cues alone are not enough. For rare, the internal temperature should read 120°F/49°C; for medium-rare, 130°F/54°C; and for medium, 140°F/60°C. Always insert the thermometer into the thickest part of the steak, away from the bone. After grilling, let the steak rest under foil for about 10 minutes, as carryover cooking will raise the … Read more

Oven Baked BBQ Beef Ribs with Spicy Korean Glaze How do I know when the ribs are done? The ribs are done when they are fork-tender and the meat pulls away easily from the bone with little resistance. This typically happens after a total of 3 to 3½ hours of cooking time at low temperatures. You can also check for internal temperature—ribs are generally safe and tender when they reach around 200°F (93°C). In addition to tenderness, the glaze should look glossy and slightly caramelized. A short broil at the end can deepen the color and flavor even more. What … Read more