About beef

Even today, you are best off doing your shopping at a quality butcher rather than a generic food store. A quality butcher should stock a wider range of beef cuts than the self-service store, he will know the history of his beef, is more likely to have hung it in the right manner, and he will usually be proud to give you tips on how to cook it.

Beef is far more in vogue in the Usa than anyplace else on the planet. If you were to sum up all the beef cooked on the planet, you would be surprised to find that the United states accounts for just about a quarter of the total amount.

Kitchen safety

Consider using a thermostatically controlled deep fat fryer.
Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.

Sauerbraten Mit Ingwer Kuchen Sosse(Saurebrate

	Category	Beef Recipes
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Ingredients And Procedures

4 lb Rump Roast; Beef, Boneless

2 Onions; Thinly Sliced

8 Peppercorns

4 Cloves; Whole

1 Bay Leaf

1 c White Vinegar; Mild

1 c Water

1/2 c Cider Vinegar

1/4 c Vegetable Oil

1/2 ts Salt

2 c Water; boiling

10 Gingersnaps

1/2 c Sour Cream

1 tb Unbleached Flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

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<h1>Sauerbraten Mit Ingwer Kuchen Sosse(Saurebrate</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 lb Rump Roast; Beef, Boneless <P>2 Onions; Thinly Sliced <P>8 Peppercorns <P>4 Cloves; Whole <P>1 Bay Leaf <P>1 c White Vinegar; Mild <P>1 c Water <P>1/2 c Cider Vinegar <P>1/4 c Vegetable Oil <P>1/2 ts Salt <P>2 c Water; boiling <P>10 Gingersnaps <P>1/2 c Sour Cream <P>1 tb Unbleached Flour <P>Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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