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Beef advice

Beef is more in vogue in the North america than anywhere else in the world. If one were to total the meals containing beef prepared in the world, you may well be amazed to find that the Usa consumes roughly 25% of it.


When buying quality cuts of beef, you are better shopping with a proper butcher instead of a big-name supermarket. A quality butcher is likely to serve a wider range of beef cuts than the generic grocery store, he will know the full history of his meat, is more likely to have hung it correctly, and he will be able to give you advice on how best too cook it.


Cooking safety

Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.
If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.





Golden Harvest Beef
Golden Harvest Beef Category Beef Recipes 
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Ingredients And Procedures

2 1/2 lb Beef Brisket

2 T Cooking Fat

2 ea Small Onions *

1 c Brown Sugar, Packed

1/4 t Salt

1/4 t Pepper

1 qt Boiling Water

29 oz (1 cn) Yams, Drained

6 ea Carrots, Pared and Slivered

2 ea Med. Tart Apples, Sliced

3 ea Lg. White Potatoes **

1/2 c Sugar

1/4 c Catsup

1 T Cornstarch

1/2 T Dry Mustard

11 oz (1 cn) Mandarin Orange Segs.

* Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. ~------------------------------------------------------------------------- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves

from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan. Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions.

 
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