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Beef advice

Beef is much more prominent in the 'u.s.' than anyplace else in the whole world. If one were to keep a record of the meals containing beef prepared in the whole world, you may well be amazed to find that the Usa is responsible for virtually 25% of it.


When buying quality cuts of beef, you are better visiting a specialised butcher rather than a self-service store. A specialised butcher is far more likely to serve a better range of beef cuts than the self-service store, he will know the history of his meat, is likely to have hung it properly, and he will be able to give you advice on how best too cook it.


Cook safely

Dry food before putting it in a deep fat fryer (water can make the oil explode).
If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.








Halfway House Pot Roast
Halfway House Pot Roast Category Beef Recipes 
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Ingredients And Procedures

3 lb Lean beef

1/4 lb Butter

1 ts Salt

1/2 c Good rum

Bay leaf 6 x Onions

Clove garlic 5 x Pepper corns

1 ts Sugar

1 tb Grated Horseradish

6 x Carrots

6 x Potatoes

Saute a minced clove of garlic in a little butter untill butter is well flavored. Remove the garlic, and place the meat in the butter, brown it well on all sides. Add the rum and then place the meat and liquids in a kettle, adding enough water to cover. Add horseradish, bay leaf, peppercorns, salt and sugar. Boil hard untill water is reduced one-half and meat is nearly done. Now add whole onions, carrots, and potatoes, and cook in the liquid. Test untill all are done. Then remove from the liquid, which is now made into gravy by thickening with a little flour and water smoothly mixed. (Old recipe from the "Halfway House" Madrid, Maine)

 
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