Beef advice

Beef is more popular in the North america than anyplace else in the world. If you keep a record of all the beef consumed on the planet, you may well be amazed to find that the United states accounts for approximately 25% of the beef.

When buying beef, you are better giving your custom to a specialised butcher instead of a big-name supermarket. A specialised butcher will usually have a better range of beef cuts than the self-service store, he will be more proud of the quality of his beef, will have hung it correctly, and will usually be happy to advise you on the best way to cook it.

Kitchen safety

Turn saucepan handles so they don't stick out (and aren't over another ring).
Dry food before putting it in a deep fat fryer (water can make the oil explode).

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 ts 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>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 ts 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>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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