When Beef Goes On Sale



This week, the grocery ads seemed to feature beef on sale. So it's probably a good time to look at both old favorite recipes and maybe something new to help take advantage of the good prices.

I think the best way to do a roast is in the crock pot: dump the roast in the crock; add some peeled, pared potatoes; carrots; celery; onions; throw in some water or beef broth; salt and pepper; cover; set on low; and let it go. Come dinner time, there it is, tasty and tender.

Put a pan of ready-made yeast rolls in the cold oven in the morning, let them rise during the day; bake them while taking up the roast and vegetables and you have a really fantastic meal. Or just toss a pan of the ready-serve rolls in the oven when you come in and they'll be ready by the time you have taken up the rest of the meal.

Simple and delicious.

Still there are some other beef recipes out there that might be worth trying over the next few weeks if you buy a selection of meat while it is on sale.

Savory Beef

3 large onions, sliced

3 tablespoons fat

2 pounds beef shank, rump or round

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cloves and thyme, or summer savory

1 pint brown stock, or boiling water and meat extract

2 tablespoons vinegar

1 tablespoon catchup

Brown onions slowly in fat. Cut meat into serving pieces, add to onions and brown. Mix flour and dry seasonings. Sprinkle over meat. Add stock, vinegar and catchup. Cover tightly. Simmer until meat is tender, approximately 2 hours for shank and 90 minutes for rump or round.

Smothered Beef

3 pounds rump

Flour mixed with salt and pepper

3 large onions, sliced

3 tablespoons fat

2 tablespoons mild prepared mustard

1 teaspoon celery seed

1 cup strained tomatoes or 1/2 can tomato soup

Dredge meat with flour and brown it in a heavy pan. In a separate pan, brown the onions in the fat; add the mustard, celery seed and tomatoes. Pour over meat and simmer for three hours.

Swiss Steak

1/2 cup flour

Salt and pepper

2 pounds shoulder, rump or round steak

2 tablespoons fat

Few slices of onion

1/2 green pepper, chopped fine

1 cup boiling water

1 cup strained tomatoes

Season flour with salt and pepper and pound into the meat with a meat mallet. Brown the meat in fat. Add onions, green pepper, boiling water and tomatoes. Cover tightly and simmer for 2 hours or bake at 350 degrees for 60 to 90 minutes.

Vegetables may be added as desired.

Braised Beef

2 to 3 pounds brisket or round of beef

Drippings for sautéing

2 tablespoons butter

1 chopped onion

1 chopped carrot

1 tablespoon chopped parsley

1/2 cup diced celery

1 cup canned tomatoes

Salt and paprika

Cut meat into cubes; brown in hot frying pan with drippings. Stir the meat so it will cook quickly and not lose its juices (tender cuts can be cooked whole). Remove the meat to a tightly covered pan that can be used either on top of the stove or in the oven. Rinse the frying pan with a quarter cup of boiling water to save all browned bits, and pour this over the meat. Cover tightly and cook slowly for 2 hours.

In a separate pan, melt butter or other fat and brown the onion and carrot in it. Add parsley, celery and tomatoes. Heat thoroughly. Add seasonings. Pour over meat and continue cooking for another hour.

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