Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

- - - :||:- - -

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

- - - :||:- - -

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

- - - :||:- - -


About beef

You are usually better doing your shopping at a proper butcher instead of a self-service store. A specialist butcher should really serve a better range of beef cuts than the self-service store, he will know the history of his beef, is more likely to have looked after it correctly, and he will be able to advise you on how best too cook it.

- - - :||:- - -

Beef is an awful lot more in demand in the United states than anyplace else in the world. If you were to total all the steaks, burgers and chilis devoured on the planet, you would discover that the Usa is responsible for almost 25% of it.

- - - :||:- - -













Classic Corned Beef Dinner Recipe
Classic Corned Beef Dinner Category Beef Recipes 
Views 145 
Ratings 0 
Ingredients And Procedures

4 lb Corned beef brisket

12 oz Bottle of beer

1 sm Onion, peeled

1 Bay leaf

1/2 ts Whole cloves

4 Black peppercorns

2 Stalks celery with leaves

8 Potatoes, peeled and halved

8 lg Carrots, peeled and halved

1 md Head green cabbage,

Quartered 1. Place the brisket in a deep kettle and add cold water to just cover.

2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover

and bring to a boil. Immediately reduce the head and let simmer about 4 hours (about 3/4 to 1 hour per pound of meat) until tender. 3. About 30 minutes before the meat is done, remove and discard the onion

and celery. Skim the excess fat from the liquid. Add the potatoes and carrots; simmer 15 minutes. 4. Add the cabbage quarters and simmer an additional 15 minutes, or until

the vegetables are done to the desired tenderness. Note: Additional water can replace the beer in this recipe.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: