Beef advice

Beef is much more in demand in the United states than anyplace else in the whole world. If you were to sum up the meals containing beef prepared on the planet, you would discover that the United states consumes more or less a quarter of the total amount.

In most circumstances you will be better off giving your custom to a proper butcher rather than a self-service food store. A specialised butcher is likely to serve a better range of beef cuts than the generic grocery store, he will be more proud of the quality of his beef, will probably have hung it in the right manner, and will usually be happy to advise you on the best way to cook it.

Cook safely

Never leave your cooking unattended. Even if the phone or doorbell rings. Remember - fires start when your attention stops.
Keep the oven door shut.

New England Chuck Roast ****

	Category	Beef Recipes
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Ingredients And Procedures

3 lb Chuck beef roast

1 ts Salt

1/4 ts Pepper;

2 ea Onion; cut into quarters

4 ea Carrot; cut into quarters

1 ea Celery; cut into eight chun

1 ea Bay leaf

2 ts Vinegar

5 c Water ; ( i added three bee

1 ea Sm Cabbage ; cut into wedges

1 x Sauce;

3 tb Butter or margarine

1 tb Minced onion; instant

2 tb Flour

1 1/2 c Beef broth; reserved

2 tb Horseradish; prepared ( opt

1/2 ts Salt

Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low 5-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-1/2 C broth out of cooking pot. Pour broth horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast with vegetables. FROM: JEAN ALLEN (GRDG72B) -----

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<h1>New England Chuck Roast ****</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lb Chuck beef roast <P>1 ts Salt <P>1/4 ts Pepper; <P>2 ea Onion; cut into quarters <P>4 ea Carrot; cut into quarters <P>1 ea Celery; cut into eight chun <P>1 ea Bay leaf <P>2 ts Vinegar <P>5 c Water ; ( i added three bee <P>1 ea Sm Cabbage ; cut into wedges <P>1 x Sauce; <P>3 tb Butter or margarine <P>1 tb Minced onion; instant <P>2 tb Flour <P>1 1/2 c Beef broth; reserved <P>2 tb Horseradish; prepared ( opt <P>1/2 ts Salt <P>Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low 5-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-1/2 C broth out of cooking pot. Pour broth horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast with vegetables. FROM: JEAN ALLEN (GRDG72B) ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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