A few beef tips

When buying beef, you are better shopping with a proper butcher instead of a supermarket. A butcher is far more likely to stock a wider range of beef cuts than the general food store, he will know more about the meat, is likely to have hung it properly, and will usually be happy to give you a few hints on the best way to prepare it.

Beef is a lot more prevalent in the 'u.s.' than anyplace else in the whole world. If one were to sum up all the beef cooked in the whole world, you would discover that the United states eats nearly 25% of the total.

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Safety in the kitchen

Always clean the grill pan after using it.

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General tips

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

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Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

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Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Gulai Merah(Red Short Ribs Of Beef)

	Category	Beef Recipes
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Ingredients And Procedures

4 Shallots, sliced

3 Garlic cloves, sliced

1 Piece of fresh ginger,

-sliced 4 Or 5 hot red chile peppers,

-seeded, sliced 2 ts Ground coriander

1/8 ts Ground turmeric

1 t Salt, or to taste

2 c Water

2 lb Lean short ribs of beef,

-cut into 3-inch pieces 2 tb Corn oil

2 Salam leaves

2 sl Laos

1 Stalk lemon grass

1 sl Lemon

Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce. Marinate beef for 1/2 hour. Heat the oil: add the beef and marinade, the salam, laos, lemon grass and lemon; stir-fry over moderate heat for 5 minutes. Add remaining water, cover and cook until beef is tender, about 1 hour. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer. Serve warm. Serves six with rice and salad. San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993.

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<h1>Gulai Merah(Red Short Ribs Of Beef)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 Shallots, sliced <P>3 Garlic cloves, sliced <P>1 Piece of fresh ginger, <P>-sliced 4 Or 5 hot red chile peppers, <P>-seeded, sliced 2 ts Ground coriander <P>1/8 ts Ground turmeric <P>1 t Salt, or to taste <P>2 c Water <P>2 lb Lean short ribs of beef, <P>-cut into 3-inch pieces 2 tb Corn oil <P>2 Salam leaves <P>2 sl Laos <P>1 Stalk lemon grass <P>1 sl Lemon <P><P>Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce. Marinate beef for 1/2 hour. Heat the oil: add the beef and marinade, the salam, laos, lemon grass and lemon; stir-fry over moderate heat for 5 minutes. Add remaining water, cover and cook until beef is tender, about 1 hour. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer. Serve warm. Serves six with rice and salad. San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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