beef

South Africa's Jerky Game: Less Slim Jim, More Naturally Dried Beef. We're Hooked.

At Jonty Jacobs the name of the game is biltong
Aug 12, 2014 1:00 pm

Ever heard of biltong? I didn't think so, but as a general dried and cured meat enthusiast, I'm happy to report that South Africa has the global beef jerky game nailed down. As far as I know, there's only one place to get this meaty goodness in the U.S., and that's at Jonty Jacobs, Soho's brand spankin' new beef boutique. Get ready to treat yourself.

This Video Of Kids Reacting To A Plate Of Beef Tongue Goes As You Would Expect

Someday they'll know how crazy delicious it is
Aug 5, 2014 9:00 am

Okay, this picky eater thing has gone far enough. It's time to terrify the dickens out of those little tykes. Oh yeah? Okra's gross? Well let me just whip off this stainless steel serving dome and...COW TONGUE. The lovable children of Kids React make it pretty clear at first that okra's suddenly not gross at all because okra doesn't have visible taste buds, but once they get a piece of this famous delicacy down the hatch, they might be deli converts for life.

This Is How You Make Frito Pie

Classic southern comfort food
Jun 10, 2014 12:00 pm
irondostar on Flickr

In 1982, Petro’s Chili and Chips popularized the walking taco at the World Fair in Knoxville, Tennessee and now, Morgan’s Barbecue is bringing the dish up north to New York City. Chef Andres Fernandez’s frito pie is served old-school style in a slit-open Fritos bag, smothered with Texas red chili and topped with white onion, cheddar cheese, sour cream, scallions and Morgan’s signature slow-smoked brisket. The recipe, after the jump.

Harlem Shake's Classic Cheeseburger Recipe

A huge, melty double cheeseburger lives in Harlem
May 27, 2014 2:00 pm

Harlem Shake's burger recipe includes a blend of sirloin, chuck and brisket (though, you’re fine to use one or the other). Owner Jelena Pasic insists on using Martin’s Potato Rolls, which we agree is one of the best moves for backyard burger grilling. And when it comes to cooking the burger, she suggests using a cast-iron skillet and employing a “smashing” technique that achieves a nice crust. Oh, and they loaned us their secret sauce recipe (thanks again!) 

Beef Tartare Burger Recipe

Cook your steak tartare...just a little bit
May 7, 2014 12:00 pm
Photo: The New York Times

We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this beef tartare burger from Mark Bittman's The Minimalist For The Grill: Burgers Beyond The Basic.

Grilling Month Challenge: Show Us Your Medium Rare

Break out the tongs and fire up the Instagram
May 6, 2014 2:15 pm

We're just about a week into Food Republic's Grilling Month, which means it's high time for an Instagram challenge! Show us what you've got by tagging @foodrepublic with hashtag #FRMediumRare. From May 6-12 we'll regram our favorite photos of the day — instant grilling fame! Details and a special contest, right this way.

Steak Tartare, A Flashback From My Training Blog

Or, "none of my friends would eat what I made."
Mar 19, 2014 2:30 pm

My very first blog post seemed popular enough on Facebook, lots of comments arguing whether shotglasses filled with sea urchin, ponzu and sake were gross or delicious, so I followed it up with steak tartare. Most of my friends had tried the uni shooters with enough coaxing. But nobody would try the tartare, which was disheartening. Here's how I won that game.

Butcher Recipe: How To Make Beef Tongue For Sandwiches

A detailed brining process produces succulent meat
Mar 6, 2014 1:00 pm
beef tongue for sandwiches

Austin, TX's Noble Sandwich Co. has become a huge hit, drawing big lunch lines and inspiring cross-town sandwich commutes. Noble’s points of pride are simple: scratch cooking, using the whole animal, and sourcing locally. And by no means does that imply boring: these guys make a tongue sandwich that would make the most steadfast Jewish deli-goer weep with joy. 

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