Beef cobs

Amid growing concerns about web-borne attacks against clients, including mobile clients, BeEF allows the beef cobs penetration tester to assess the actual security posture of a target environment by using client-side attack vectors. Here are nine ways to cook beef.

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Grilling is a cooking technique that can use high, medium, or even low heat, which means anything from steaks to burgers to even a whole roast can go on the grill. Cooking a roast on the grill takes longer, and since maintaining a charcoal flame for a period of time requires adding coals periodically and adjusting the vents to keep the temperature where you want it, gas grills make grilling roasts quite a bit easier. The best steaks for grilling are ribeyes, strip steaks, T-bones, and porterhouse.

Braising usually starts by seasoning the beef, then browning it in a hot skillet before transferring it to a covered pot with a small amount of liquid, like stock or broth, plus aromatic ingredients like onions and carrots. An acidic ingredient like tomatoes or wine is usually included as well. A slow-cooker is an electric appliance that is basically a countertop braising machine. Like braising, stewing uses slow, moist heat. When you get stew beef at the supermarket, it’s often made up of trimmings as well as other odds and ends, but it’s usually made up of chuck and round, which are two of the biggest beef primal cuts and also among the toughest. You’re not limited to store-cut stew meat, though. You can purchase your own beef chuck or round and dice it up yourself.

Just keep in mind that stewing involves more liquid than braising. You could make beef noodle soup by stewing the meat and other aromatics and herbs, then add the noodles at the last minute. Roasting is a dry-heat cooking technique that uses either high temperature or a combination of high and low. For smaller roasts, you might only need a short burst of high heat to reach perfect medium-rare. For a larger roast, you would do most of the cooking at a low temperature and then sear it in a very hot oven, either at the beginning or very end of cooking. Because beef cooks quickly at a high temperature, there’s little opportunity to break down connective tissues.

Therefore, the best cuts of beef for roasting are the tender ones. It’s a high-temperature technique where the beef is cooked just inches away from the heat source. Only, instead of above the fire, as with grilling, the meat is situated below. Like grilling, broiling will dry out your beef, so brushing it with oil, or marinating it before cooking, is helpful. And be sure not to overcook. Stir-frying is another quick technique for cooking beef.

Specifically, thin strips that are cooked in a hot skillet or wok using a small amount of oil. Beef sirloin is a great choice for stir-frying. Sirloin isn’t quite tender enough to make a good steak, but slicing it thinly breaks up the connective tissue so that it doesn’t taste like a mouthful of rubber bands. This technique brings us back to the grill, but unlike grilling, barbecuing uses low temperatures and wood smoke to cook cuts of beef slowly, over a period of eight hours or more.

Because it uses smoke, barbecuing works best on a charcoal grill, where chunks of hardwood, like hickory, mesquite, apple, maple, or cherry, can be added to the charcoal. With a gas grill, this is possible, but you need a separate basket and it doesn’t work quite the same. The best beef cuts for barbecue include brisket, ribs, and several cuts from the chuck primal. Even top round, eye of round, and tri-tip roasts can be cooked with smoke.