Ultimate Book of Beef  by: Ground Beef Recipes

Ultimate Book of Beef

Recipes for ground beef is best prepared with lean ground beef because is a cheap and easy obtainable ingredient thousands of quick ground beef recipes.

Minced beef is a world-wide staple ingredient. Its versatility adds infinite possibilities to an endless number of beef dishes and is simply beef that's been ground or finely chopped, and it's available in a range of prices depending on what beef cut it is from but it usually originates from the tougher parts of the animal, like the flank and chuck.

The process of grounding the meat acts as a tenderizer which is useful for the tougher meat from the standard beef cuts. This tenderizing process reduces the dryness of the fat and improves the flavour.

When all the 'best' cuts and joints have been removed then whatever is left can be what you get. A lot of the tougher parts of the animal are used like the skirt/belly etc.

But you can also go to your local butcher and say I want six of your finest steaks grounded/minced for me he would gladly do it and charge you whatever the steaks would cost.

You have to be careful when buying ground beef because some butchers will keep braising /stewing beef until it begins to discolour slightly and if it does not sell by then the will mince it.

The leanest -- and most expensive per pound -- is sirloin, which is sometimes labelled "extra lean." Sirloin is more expensive than the other ground beef as it is a much tenderer and lean beef cut.

Next in line is the round steak, then chuck, and then regular "ground beef" or just plain "hamburger," which is the highest in fat and the least expensive.

A question that gets asked a lot is: “What is the difference between ground beef and hamburger beef?” There is basically one major difference and that is that fat may be added to hamburger beef and no fat may be added to minced beef. Regulations stipulate that both varieties cannot contain more that 30% fat. Seasoning may be added to both but no phosphates, binders, extenders or water is allowed to be added.

The lower the fat content, the less flavourful the meat will be when cooked. You might even have to add fat to the pan to cook extra lean ground beef since so little is rendered during cooking.

You might want to consider using the least expensive, regular ground beef in dishes that require you to brown the meat, because you can drain off most of the fat but still keep the beefy flavour.

I have listed some of the best ground beef recipes on this site. Please try a few (or all of them) and do not be shy to leave a comment about the once you have tried.

If you're like most cooks, you can't have too many ground beef recipes.

Beef tongue with mushrooms

Beef Tongue and creamy mushrooms

Recipe Ingredients:

1 beef tongue
water
1 medium onion, quartered
1 small carrot, scraped and sliced into 1-inch pieces
1 bay leaf
1 tablespoon salt
¼ teaspoon whole black peppercorns
2 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, chopped
1 medium onion, chopped
1 tablespoon flour
2 cups sliced crimini
1 bay leaf
2 cups reserved stock
salt and ground black pepper to taste
a few sprigs fresh thyme leaves

Recipe Method:

Rinse tongue in water, brush well, and place in a large pot,  then add water to cover.
Turn heat to high and boil tongue for 2 minutes.
Drain and rinse the tongue again in water.
Rinse the pot, put back the tongue and add water to cover.
Boil tongue with onion, carrot, bay leaf, salt, and black peppercorns.
Bring to a boil, reduce to a simmer, cover and cook for 3 – 4 hours or until tender.
Transfer the tongue to a cutting board, tent with aluminum foil and set aside to cool.
Strain and reserve the stock.
Peel and discard the tongue’s skin.
Cut the meat into ¼ to ½ inch thick slices.
Heat 1 tablespoon butter and fry the slices until light brown.

Melt the remaining butter and olive oil in a large saucepan over medium-high heat.
Saute the onion until well browned, about 5 minutes.
Stir in the garlic and saute an additional 2 minutes.
Add the mushrooms and bay leaf and saute 2 minutes longer.
Add the flour and stir fry for 2 minutes.
Slowly add the reserved stock, stirring frequently.
Then add the tongue, reserved stock, and thyme.

Simmer, covered, for 5 minutes.
Taste the sauce and adjust seasoning.
Serve hot with steamed rice.

*** TIP *** Beef tongue must be cooked for a long time to become tender…

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