Beef advice

When buying beef, you are better giving your custom to a specialist butcher instead of a generic food store. A high street butcher is likely to stock a wider range of beef cuts than the self-service store, he will be more proud of the quality of his beef, will have hung it in the right way, and will usually be happy to give you tips on the best way to cook it.

Beef is an awful lot more in vogue in the 'u.s.' than anywhere else in the whole world. If you were to keep a record of all the steaks and burgers devoured on the planet, you would be surprised to find that the Usa is responsible for virtually a quarter of the total.

Cooking safety

Don't put oven gloves or tea towels down on the cooker after you've used them.
If a deep fat frying pan catches fire turn off the heat if it's safe to do so - but never lean over the pan to the controls.

Pastramized Beef

	Category	Beef Recipes
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Ingredients And Procedures

6 lb Beef brisket

1/2 c Salt

1 t Saltpeter

4 T Black pepper; freshly ground

2 T Brown sugar; firmly packed

3 T Mixed whole pickling spice

3 t Ginger; ground

Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. A large goose may be also treated this way to make a delicious treat.

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