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.
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Orange Roast PorkIngredients4bd lb (2kg) pork roasting piece1 rind of oragne, grated1 juice of oragnebd tsp ginger, ground 1 Mix the oragne rind, juice and ginger into a paste.2 Rub all over the pork.3 Put the pork in the crock pot.4 Cook for 6 to 7 hours on low or 3 to 3bd hours on high. Delicious and moist. Great as a cold cut.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Beef Stew Crock Pot Vegetables Choose your favorite mix of vegetables from:- Frozen these cook up just fine, will be soft but still seem to hold together. Canned same as frozen. Though tin peas really loose their color and go a grey sort of color. Pre-Cut fresh, pre-cut from the super-market (for when feeling lazy). Fresh cut into about 1 inch square pieces. Feel free to prepare the night before. Meat Choose cheap, inexpensive cuts. The ones that are tougher and benefit from the slow cooking.Our favorite is what we call blade, round pieces of stewing meat full of gristle (the meat you would ordinarily ignore – but it cooks up a dream and the gristle goes soft and yummy).Cut into bit size chunks or leave whole, doesn’t really matter. Flavoring Your favorite flavor of tin soup. We usually choose a beef based one like ‘Minestrone’ or ‘Italian Meat and Veggies’.Alternatively use one of those ‘Simmer Sauces’ – the ones you use for stir fry’s. We have found that the no name brand ones (which I don’t like in stir fry’s), work well and; they are cheap. Try ‘Honey Mustard’ – my favorite. Optional Extras Worcestershire Sauce tablespoon or twoSoy Sauce tablespoon or twoTomato Sauce tablespoon or two or moreTin of Tomatoes.Crushed garlic and/or ginger teaspoon or two.Herbs best put in during last hour of cooking- teaspoon or two.Salt and Pepper added at end to taste. DIRECTIONS Chuck the Veggies in first, put the meat on top and pour in the soup. That’s it. Nothing else.Do not add any water, the enclosed slow cooking will retain heaps.Add any of the optional extras.Cook for about 4–6 hours on high OR 8–10 hours on low.
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