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A few beef tips

Even today, you are best off giving your custom to a specialist butcher rather than a supermarket. A specialised butcher will usually serve a better range of beef cuts than the general food store, the beef will be better quality, will probably have hung it in the right way, and he will probably be willing to give you a few hints on how best too cook it.

Beef is much more prized in the 'u.s.' than anywhere else on the planet. If you were to keep a record of all the meals containing beef devoured in the world, you would be surprised to find that the Usa accounts for not quite 25% of it.

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Cooking safety

  • If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.
  • Never fill a chip pan more than a third full of oil.
  • 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.


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Cooking advice

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

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Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

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Pot Roast with Horseradish Sauce
Pot Roast with Horseradish Sauce Category Beef Recipes 
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Ingredients And Procedures

4 lb Beef chuck cross rib pot

-roast, boneless 2 tb Cooking fat

Salt Pepper 1/2 c Onion, chopped

2 1/4 c Tomato juice

1/4 c Prepared horseradish

2 tb Dry sherry wine

1. In a Dutch oven, or large pan with a tight-fitting

cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onions in drippings remaining in pan until soft but not browned; stir often. Add tomato juice, horseradish, and wine; mix well. Return meat to pan. 3. Cover and simmer for 2 1/2 to 3 hours or until

done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout and baste with sauce. Skim off excess fat. 4. If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour in 1/3 cup cold water. Add mixture

slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. 5. If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes. 8. Slice meat and serve sauce. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974

 
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