Beef tips

Beef is more loved in the United states than anywhere else in the whole world. If you were to add up the beef devoured on the planet, you would be surprised to find that the 'u.s.' is responsible for upto a quarter of it.


When buying quality cuts of beef, you are better doing your shopping at a proper butcher rather than a self-service store. A high street butcher is far more likely to stock a wider range of beef cuts than the general food store, he will be more proud of the quality of his meat, will have hung it properly, and will usually be happy to help you with advice on the best way to cook it.


Kitchen safety

If a deep fat frying pan catches fire don't move it (it could give you terrible burns).
Don't put anything metallic inside the microwave.













Classic Corned Beef Dinner Recipe
Classic Corned Beef Dinner Category Beef Recipes 
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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.

 
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