Category Archives: Beef

Pressed Ox Tongue

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pressed_ox_tongue

Cooking time: see stage 3
Preparation time: few mins
Main cooking utensils: large covered saucepan, spring form pan or saucepan, plate, weight

For 10-18 people you need:
1 pickled tongue*
water
1 large onion
1 large carrot
bay leaf
1 teaspoon powdered gelatin

* The size varies considerably. Salted meat shrinks, so allow a good 1/2 lb. per person

1. Soak tongue overnight in cold water.

2. Put into fresh cold water, bring to a boil, add onion, carrot, bay leaf.

3. Simmer very gently in covered pan, allowing 40 minutes per lb.

4. Lift tongue out of stock, cool.

5. Boil stock in open pan until there is just under 1 1/4 cups.

6. Remove skin of tongue and any tine bones at root of tongue

7. Place in spring form pan or saucepan, curling it round to give good shape. It needs to be a fairly tight fit.

8. Dissolve gelatin in stock, strain over tongue, put plate and a weight on top to press into shape, leave until cold.

9. Remove weight etc. dip base of tin into hot water for 1/2 minute to loosen jelly round meat, and turn out.

TO SERVE: Sliced thinly with salad.

TO VARY: Cook fresh beef tongue (the color will not be as good) with salt to taste.

TO STORE: In the refrigerator. Tongue deteriorates very quickly.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Beef Tongue with Sauce – Raisin Sauce

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beef_tongue_sauce

Buy a 3 – to 5 – pound fresh or smoked beef tongue. Allow 4 to 5 ounces meat per person. Put tongue in a deep sauce pot; cover with cold water. Add 1 tablespoon salt; 1 small onion studded with whole cloves; 1 small onion, sliced; 6 peppercorns and 1 bay leaf. Bring to a boil; then simmer 2 1/2 to 3 hours or until tender. Drain meat; cool slightly. Cut off bones and gristle at thick end; slit skit on underside from end to end. Peel off skin by pulling skin from thick end to top. Slice diagonally. Serve topped wit Raisin Sauce (See below).

Raisin Sauce

Water
1/2 cup sugar
1/2 cup raisins
2 tablespoons butter of margarine
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon chives
1/2 cup currant jelly
1 teaspoon cornstarch

Mix 1/2 cup water with sugar in saucepan; heat to boiling. Stir until sugar dissolves; boil 5 minutes. Add raisins, and next 6 ingredients. Stir until jelly dissolves. Dissolve cornstarch in a little cold water; add to sauce. Cook and stir over low heat until thickened. Makes 6 servings.

Published by – COOKINDEX – Division of H.S. Stuttman Co. Inc. New York © Copyright 1958 Tested Recipe Institute, Inc. New York

Veal Elegante

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veal_elegante
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/2 cup milk
1/2 cup chicken broth
1/2 cup grated Swiss cheese
6 veal cutlets, pounded thin
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
1/4 cup dried bread crumbs
2 tablespoons butter
2 tablespoons oil
12 pieces cooked King crab
12 cooked asparagus spears
4 tablespoons grated Parmesan cheese

Over low heat, melt 2 tablespoons butter. Add 2 tablespoons flour and 1/2 teaspoon salt; stir until blended. Slowly add milk and broth; stirring constantly. Cook until thickened; stir in Swiss cheese. Set aside. Mix 1/4 cup flour, salt and pepper. Dip each veal cutlet first in flour, then in beaten egg, then bread crumbs. Heat oil and butter in skillet; sauté cutlets over medium heat until well browned. Arrange cutlets in a broiling pan; top each with two pieces of crabmeat, two stalks of asparagus and reserved Mornay sauce. Sprinkle tops with Parmesan; broil until sauce i heated through and lightly browned.

Serves 6
Preparation tim: 1 1/4 HR.
Approximate calories per serving: 400

SUGGESTED MENU

Vegetable Soup
Veal Elegante
Potatoes Anna
Iced Melon

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Peppered Beef Flambé

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peppered_beef_flambe

3- to 3 1/2-pound beef rolled rump or eye of round roast
1 tablespoon black pepper corns, cracked
Watercress or pasley
Tomato wedges
1/4 cup Cognac
Rye bread, sliced
Horseradish Butter, Lemon Butter, or Sesame Butter (below)

Heat oven to 325°. Roll beef roast in cracked pepper; press pepper into beef with heels of hands. Place beef on rack in shallow roasting pan. Insert meat thermometer in thickest part of beef. Roast uncovered to desired doneness, 150 to 170°, 25 to 30 minutes per pound.

Remove beef from oven. Garnish with watercress and tomato wedges. Heat Cognac in small saucepan just until warm. Ignite and pour flaming Cognac on beef. Slice and serve with rye bread and choice of butters. 12 to 16 servings.

HORSERADISH BUTTER
Beat 1/2 cup butter or margarine, softened and 2 to 3 tablespoons prepared horseradish.

LEMON BUTTER
Beat 1/2 cup butter or margarine, softened, 1/4 cup snipped parsley, 1/2 cup teaspoon finely grated lemon peel and 1 teaspoon lemon juice.

SESAME BUTTER
Beat 1/2 cup butter or margarine, softened, 3 tablespoons toasted sesame seed and dash or red pepper sauce.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Short Ribs with Noodles

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short_ribs_noodles

3 pounds beef short ribs
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dried dill weed
2 tablespoons oil
1/2 cup water
1 tablespoon Worcestershire Sauce
1/2 pound pearl onions
5 medium carrots
1 8-ounce package wide egg noodles

Heat oven to 350°. Season short ribs with salt, celery salt, pepper and dill. Brown ribs in hot oil in a heavy skillet. Drain excess fat; add water, cover and bake in oven for 1 hour. Add Worcestershire Sauce and vegetables, cover and return to oven and bake until meat and vegetables are tender. Cook noodles in salted water, according to the directions on the package. Place meat and vegetables on noodles, pour juices on top and serve.

Serves 5
Preparation time: 2 1/2 hours
Approximate calories per serving 570

SUGGESTED MENU
Short Ribs with Noodles
Relish Tray
Baked Apple

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Beef Stroganoff

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beef_stroganoff

Cooking Time: 25 mins.
Preparation time: 15 mins.
Main cooking utensil: large covered sauce pan

For 4-5 people you need:
1 1/4 – 1 1/2 lb beef tenderloin
seasoning
2 small onions
6 tablespoons butter
1 cup mushrooms
2/3 cup sour cream*
1 tablespoon all-purpose flour
pinch mustard
little extra sour cream

* Or use fresh cream with 1 tablespoon lemon juice.

1. Cut the meat into thin strips 2 inches long and season.

2. Fry the chopped onions in hot butter until golden colored.

3. Add the sliced mushrooms to the onions, add the meat, and fry for 5 minutes.

4. Blend the sour cream with the flour and mustard and pour into the pan.

5. Stir well, cover the pan, simmer gently for 10 minutes until the meat is tender.

6. Add more sour cream before serving.

TO SERVE: With rice or creamed potatoes.

TO VARY: 3 tablespoons brandy can be added to the sauce at stage 6 and/or 1 tablespoon tomato paste at stage 4.

Economical beef stroganoff:
Use beef stew meat. Fry in hot butter with mushrooms, then add packaged onion soup blended with 2 1/2 cups water. Simmer for 1 1/4- 1 1/2 hours then proceed as stage 4, using sour cream or yogurt.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Tropical Hamburger

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tropical_burger

1 1/2 pounds ground beef
1 egg
1/4 cup milk
1/2 cup bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 loaf French bread, cut in half lengthwise
1 20-ounce can sliced pineapple
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup cider vinegar
1 tablespoon soy sauce
1 green pepper, cut in strips

Heat oven to 500° or “Broil”. Mix beef, egg, milk, bread crumbs, salt and pepper. Spread evenly on cut surfaces of bread. Broil about 4 inches from flame for about 8 to 10 minutes, until brown. Meanwhile drain pineapple and save juice. Mix brown sugar and cornstarch; stir in pineapple juice, vinegar and soy sauce. Brushe broiled meat with pineapple juice mixture, top with pineapple slices and green pepper. Return to broiler for 2 minutes to heat topping.

Preparation time: 30 Min.
Approximate calories per serving… 400

SUGGESTED MENU

Tropical Hamburgers
Fresh vegetable sticks and pickles
Buttered corn
Watermelon wedge

©973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Tongue Salad and Tongue Madeira

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tongue_salad

Tongue Salad

6 medium tomatoes
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
2 tablespoons chopped onion
1/2 teaspoon dried tarragon leaves
2 cups cut-up cooked tongue
6 slices bacon, crisply fried and crumbled
1 medium celery stalk, thinly sliced
6 lettuce cups

Peel tomatoes and cut into eights, cutting to within 1 inch of bottoms as pictured. Spread sections carefully; sprinkle with salt. Mix mayonnaise, onion and tarragon. Toss with tongue, bacon, and celery; spoon tongue mixture into tomatoes. Serve in lettuces cups. 6 SERVINGS.

Tongue Maderia

2 tablespoons butter or margarine
1 tablespoon flour
1 teaspoon instant beef bouillon
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup water
1/4 cup Madeira
8 to 12 slices cooked tongue

Heat butter in skillet over low heat until melted. Stir in flour, instant bouillon, salt and pepper. Heat over low heat, stirring constantly, until mixture is smooth and bubble; remove from heat. Stir in water and Madeira. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add tongue slices and heat until tongue is hot, about 5 minutes. Garnish with snipped parsley. 4 SERVINGS.

© 1975 by General Mils, Inc. All rights reserved. Printed in U.S.A.

Upside-Down Chili Pie

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upside_down_chili_pie

1 tablespoon salad or olive oil
1 1/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon chili powder
1 1/4 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 can (8 1/4 oz) tomatoes, undrained
1 can (8 1/2 oz) kidney beans, undrained
1/2 cup red wine
1 pkg (12 oz) corn muffin mix
1 can (8 3/4 oz) cream-style corn
1 egg
1/4 cup milk
1/4 cup grated Cheddar cheese
Chopped parsley
Catsup

1. In hot oil in heavy, 10-inch skillet, sauté beef, onion and garlic until beef is browned – about 5 minutes.

2. Add chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes longer.

3. Preheat oven to 400F.

4. In medium bowl, combine corn muffin mix, corn,egg, and milk; mix just until muffing mix is moistened.

5. Skim fat from meat mixture in skillet, and discard. Spread muffin mixture over meat mixture evenly.

6. Bake 25 minutes, or until top is golden brown. Let stand in skillet 2 minutes, then invert onto serving platter. Garnish with grated cheese and parsley. Serve with catsup.

Makes 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Liver in Sour Cream

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liver_in_sour_cream

3 cups cooked rice
1/2 pound bacon
1 pound beef or calves’ liver
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped onions
2 tablespoons chopped parsley
1 cup sour cream

Pan fry bacon; drain on paper towels and keep warm in a very slow oven (250°). Reserve 2 tablespoons bacon drippings in pan. Cut liver in 3/4-inch strips and dust with flour, mixed with salt and pepper. Sauté onion, parsley and liver in bacon drippings, turning strips to brown on all sides. Do not overcook. Liver should be pink in the center. Add sour cream and heat (do not let boil). Serve on bed of steamed rice garnished with bacon strips.

Servers 4
Preparation time: 35 min
Approximate calories per serving (including rice)… 495

Suggested Menu:
Fresh Spinach Salad
Liver in Sour Cream Sauce
Sweet and Sour Beets
Orange Sherbet

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.