Suitable for boiling cuts and Corning. – Obtained through the great variety of cuts of a cow, a number of ways to cook the meat has been developed. Cuts tender are of course the most coveted and most expensive and they do not require the same preparation as the cheaper cuts. But the poorest regions, but not suitable for certain purposes, make very good stews and corned beef. The cuts, which are very good for braising and Corning, the upper chuck, shoulder and lower Chuck. In addition to these pieces, chest, lower neck, and all other parts that Chuck is not good roast are excellent for this purpose. In fact, is a part of that bone and fat and lean, well-seasoned stew. Beef Stew. – Each piece of beef are mentioned only to be used with different vegetables to make beef stew. Even left on parts of a roast or steak can be used with other meats in the preparation of this dish. If the recipe is given here, followed closely, a very tasty and nutritious soup is the result. Beef Stew (enough to serve eight) 4 pounds of beef v. 3.2 Carrot cubes 2 TB. Salt 1 small onion, sliced 1 / 4 TB. Pepper 3 c. Potatoes 1 / 4 inch slices 3:02 c. slices of turnip, diced 2 TB. Wipe the flour and meat cut into pieces about 2 inches long. Try some of the fat in a skillet and brown the meat in it, stirring constantly meat, so it is uniformly brown. Place meat in a gold pan with the remaining fat and bones, cover with boiling water and add salt and pepper. Cover the pan with a tight lid. Cook the meat for one or two minutes, then reduce heat and simmer for about 2 hours. For the last hour, cook the diced beets, carrots and onions with the meat, and add 20 minutes before serving potatoes. When the meat and vegetables are cooked sufficiently, remove the bones, fat and skin, then thicken the stew with flour moistened with water cold enough to pay. Pour into a shallow dish or bowl and serve with or without meatballs. When dumplings with goulash or any other court of this kind are used because they may be ready to follow: Dumplings 2 c. Flour 2 TB. Fat 1.2 TB salt 3 / 4 to 1 c. 4 c. tea with milk. Baking powder, and seven in the flour, salt and yeast. Chop the fat with a knife. Add milk slowly and mix to form a paste. Toss on a floured board and Pat or roll out until about 1cm thick. Cut into pieces with a biscuit cutter. Place them in a nearby steamboat butter and steam over a pot of boiling water for 15-18 minutes. Serve the stew. When a soft dough that can be cooked with the stew is preferred, 1 1 / 2 cups of milk instead of 3 / 4 to 1 cup should be used. Drop the dough like a boil on the spoon in the soup and prepared for 15 minutes. Keep the jar sealed, while the dumplings cook. Corned beef. – It is common practice to buy corned beef, beef or preserved in brine, in the market, but it is not necessary that the meat can be prepared in this way at home. If the hostess wants corned beef, they find that much of an advantage to get a quarter of beef, corned some of which are held to be used for fresh meat was eaten. Of course, this plan that cold weather must be followed for fresh meat spoils quickly unless it is still very cold. For the corned beef, mix 10 parts salt to 1 part nitrogen and rub on beef, until the salt stays dry on the surface. Place the meat for 24 hours on the side and then wipe again with a little of the mixture itself. The next day the meat is placed in a large glass jar or stone and cover with a brine by boiling in 2 to 1 / 2 gallons of water that have been added 2 liters of salt, saltpetre , two ounces and 3 / 4 pounds of brown sugar. Be careful to cool the brine until completely cold before using. Leave the meat in brine for one week before use. Check occasionally and if it does not seem to take well, remove from the brine, wipe it again with the mixture of salt and place in a fresh brine. Beef, salt is correct is to hold for an indefinite period, but it should be tested are seen every two or three days for the first few weeks, so it is not corrupt. BOILED corned beef. – To prepare The usual corned beef in the manner just explained or corned beef is bought on the market, it boil. After it is sufficiently available through this method of cooking, it can be pressed into a desired shape and cut into thin slices cold. The beef is an excellent dish for a light meal, like lunch or dinner. To cook the corned beef, first wipe thoroughly and roll and tie. Then put it in a pot, cover with boiling water and set it on fire. When it comes to a boil, skim the foam that forms on top. Bake at low temperature until the meat tender enough to be easily pierced with a fork. Then put the meat in a bowl or saucepan, add broth, placed on a plaque that remains on the meat and weight it with something heavy enough to press the meat into shape. Whether staying overnight. A cold and well-defined pan, cut into thin slices and serve.
08 FebVillage people preparing food for Samaritan Revival
Village people in Honduras preparing food for Samaritan Revival group over mud stove
