Cooking Essentials: All About Beef
Raquel Pelzel
Class Preview
- In-depth Instruction; over 173 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Introduction
1:43
Meet your instructor, cookbook author and food writer Raquel Pelzel. Preview the techniques and delicious dishes that are covered in the class, then get ready to indulge in succulent burgers, juicy pot roast, and mouthwatering flavors from around the world.
Ground Beef: Burgers
24:26
Prepare a savory meal with one of the most affordable cuts of beef: ground beef. Learn how to select the right type of ground beef for your recipes and a simple technique for making your own custom ground beef blend. You'll also discover ingredients that will add layers of richness and flavor to your burgers.
Ground Beef: Meatballs
19:00
Add another classic -- and tasty -- ground beef dish to your recipe box with Raquel's flavor-packed meatballs. You'll get step-by-step instruction on the right way to prep and mix the ingredients. Plus, learn the best method for rolling and pan-frying meatballs to ensure the juiciest results!
Flank Steak
17:05
Expand your repertoire by learning to cook with flank steak. Discover an effective slicing technique to maximize tenderness, and see how to use a traditional Chinese technique to tenderize your steak cuts even more. You'll also gain invaluable tips for creating a crowd-pleasing stir-fry.
Skirt & Hanger Steaks
35:32
Need quick and delicious weeknight dinner ideas? Raquel shares dishes made with rich and flavorful skirt and hanger steaks. Learn how to pan-sear a marinated skirt steak and make a succulent mushroom sauce. Then, discover how to whip up a hearty Thai-style hanger steak salad that no one will forget.
T-Bone & Porterhouse Steaks
21:00
Find out everything you need to know about two prized cuts of beef: T-bone and porterhouse steaks. Raquel explains how different aging techniques and the cow's feed can enhance the meat's flavor. See how to sear-roast these large steaks to perfection, and make two simple sauces to accompany them.
Short Ribs
18:25
Become a short rib master! Raquel shares tips for selecting the optimal cut for your recipes, then demonstrates a simple technique for browning them. Plus, learn how to braise short ribs in a rich and luscious chocolate stout mole sauce.
Pot Roast
21:26
Learn how to make the ultimate comfort food: pot roast. Raquel walks through the steps of choosing, preparing and browning the roast. See how to braise the meat in a flavorful French-inspired sauce with root vegetables for a mouthwatering meal.
Prime Rib Roast
14:10
Treat a large crowd with Raquel's simple and delicious recipe for prime rib roast. Find out how to season your roast and prep it for the oven. You'll also discover Raquel's technique for getting tender, juicy results every time. In addition, learn how to make a tasty roasted sweet potato side dish.
Description
Cook your best beef ever! Join award-winning food writer and cookbook author Raquel Pelzel as you master cooking techniques for seven mouthwatering cuts of beef. Start by learning how to shop for everyone’s affordable favorite — ground beef. Then, get Raquel’s tips for shaping and pan-frying incredibly juicy meatballs and burgers, and tenderize flank steak for a super-simple stir-fry. Next, enjoy pan-seared skirt steak in a creamy mushroom sauce and create a light Thai-style hanger steak salad that’s ideal for weeknight dinners. T-bone and porterhouse will become your go-to steaks once you learn how to sear-roast these large cuts to perfection. Plus, make lip-smacking short ribs braised in a chocolate stout mole sauce, and discover the secrets to pot roast that melts in your mouth. Finally, never fear cooking for large crowds again with Raquel’s techniques for always-impressive prime rib roast!
Raquel Pelzel
Raquel Pelzel is an award-winning food writer and cookbook author. She began her career as a pastry chef in Boston before becoming an editor at Cook's Illustrated and a senior food editor and test kitchen director for Tasting Table. She has written for publications including Saveur, The Wall Street Journal and Everyday with Rachael Ray, and has authored and co-authored more than a dozen cookbooks.
Bonus materials available after purchase