Beef Heart is cheap in price if cooked right is very tender and flavorful. This stew I would pay to eat at a restaurant if they served it.

I heard that when preparing steaks, using baking powder makes the meat tender. Apparently grapeseed oil also makes the meat rather tender, but it's expensive.Don't use too much baking powder, or else it'll become bitter! It's important to coat the meat with vegetable oil. Flip the steaks once when you're cooking. Recipe by uuu

I based this recipe on Okuen-sensei's Oil Marinade Chicken recipe. I just replaced the chicken breast with beef. I did have some breast meat but it was quite dried out and I just wondered if beef would taste similar. If I eat well-done steak in a restaurant it's hard to chew and I thought cheap meat would also end up that way but somehow I made it tender.If you use a meat that contains no oil such as Aussie beef, the beef will completely suck up an oil-based marinade and the dashi stock with it in about half a day. By dusting with flour, it provides the meat with a thin film that locks the juices and moisture within the meat. Recipe by toshiebaba

This is the simplest recipe I know. I learned from my mother, and when I don't know what to eat and I only have beef in my refrigerator, I think this recipe is perfect.

I made this dish before, but I didn't make up a recipe for it. So I decided to make a proper one this time. This is my husband's favorite dish!This stew is very rich because you only use red wine to cook it.If you don't like the sourness of red wine, add water in Step 6 as shown. Recipe by Tomomon1028

My child is getting old for baby food, but I always keep forgetting to set a portion aside for him. I don't want to be bothered to make another dish for him either.I started cooking with a pressure cooker to simplify cooking. This dish is healthy as it's not fried and the meat is tender.Prepare steamed rice and a filling miso soup as you wait.If using cheap meat, season the beef with sake to tenderize and remove the odor.I seasoned the dish lightly and the meat is tender enough to handle with chopsticks. You can serve this to little children as it is. Separate your children's portion before adding the ginger. Recipe by Gasukun

I was looking for something different to do with a roast I had in the freezer and this didn't disappoint. I borrowed a technique from Kenji Lopez-Alt in caramelizing the onions. Adding the water allows the Maillard reactions (responsible for browning) evenly and without burning the onions, resulting in sweet, savory onions. I used top sirloin, but you can use any large roast for this recipe, chuck might actually stand up better to the low, slow cooking. Try to use the freshest spices you can scrounge up!

My family loves chicken heart congee, so I often make this dish when the weather is cool. Adding a few slices of ginger makes it extra comforting and warming.

I always use this method.Bring it to a boil and rinse it off to start. Recipe by Silvy1978

Stuffed Tenderloin is a great recipe because you can fill it with the toppings of your choice.This time we made a simple stuffing with cheese, tomato and red pepper. We love tenderloin and hope you enjoy this!

I love chicken and, I like chicken in my salads.