6. Beef

6. Beef

OVEN ROAST

4 or 5 lbs. rib or chuck roast 1 T. salt

1  t. onion salt

1/2 t. garlic salt

1/2 t. paprika

Dash of pepper

3 Ts. chicken fat

2  Ts. matzo meal

Mix all seasonings well, rub roast with seasoning mixture on all sides, brush with fat, sprinkle lightly with matzo meal. Put into moderate, 350°, oven, 20 minutes to the pound.

POT ROAST

2 or 3 lbs. breast or rib deckle

1 large onion

1 small green pepper

1 stalk celery

2  Ts. chicken fat

1/2  c. water

1/2  c. tomato juice

1  T. salt (level)

Dash of pepper

1/4  t. garlic salt

1/4  t. paprika

Trim meat of all fat. Cut up onion, pepper and celery into small pieces, and sauté in the fat. Keep flame high and add the meat to sear on all sides. Lower flame and add the rest of the ingredients. Cover and simmer for 11/2 hours. Keep adding water, a little at a time, as needed.

If you have a pressure cooker, put your meat into the cooker with 3/4 cup of water and cook at 15 lb. pressure for 20 minutes. Turn off heat, and let stand until steam is all gone. Put meat and all other ingredients in a heavy pot; use the juice of the meat in the pressure cooker instead of water, and continue cooking. (The meat will expand, instead of shrinking.)

MEAT LOAF

11/2 lbs. lean beef (ground)

1/2 c. dry bread crumbs or matzo meal

1 T. salt

Dash of pepper

1 medium onion (grated)

2 eggs

1/2 c. tomato juice

1 t. garlic salt (or 1 clove garlic)

1 onion (cut up into small pieces)

1 stalk celery

1 small green pepper

2 Ts. chicken fat

Sauté the onion, pepper and celery in the chicken £at; prepare your chopped meat with all the above ingredients, except the matzo meal. Mix the sautéed onion, celery and green pepper with the prepared meat. Form loaf, roll in matzo meal, heat the loa£ pan with a little chicken fat, put meat loa£ into pan and bake in moderate, 375°, oven for 1 hour.

POTTED MEAT BALLS AND FLANKEN

11/2 lbs. flanken

1 onion

1 green pepper

1  stalk celery

2  Ts. chicken fat (heaping)

1 t. salt

1/2 t. garlic salt

Dash of pepper

1 c. tomato juice

1 c. water

MEAT  PREPARATION

1 lb. ground beef (mixture of tenderloin and neck)

1 large onion (grated)

1  T. salt (level)

2  eggs

Dash of pepper

Sauté vegetables in fat, sear flanken in the sautéed vege­tables on a high flame. Lower flame, add other ingredients and simmer for about 1/2 hour.

Make meat balls with the meat preparation and cook an hour longer. 15 minutes before turning off flame, add a little water so that you have enough juice to work with to serve as two separate meals.

POTTED MEAT BALLS

1 lb.  (or more) ground beef (chuck, tenderloin, neck eat)

1 T. salt

Dash of pepper

1 t. garlic salt (or 1 minced clove of garlic)

1 onion (grated)

1 egg (if more than 1 lb, meat use 2 eggs)

SAUCE  PREPARATION

1 large onion

1 small green pepper

1  stalk celery

2  Ts. chicken fat

1 t. salt

Dash of pepper

1/2 t. garlic salt

1 c. tomato juice

1 c. water

Sauté onion, pepper and celery (cut up into small pieces), in the fat, add the water and tomato juice and bring to a boil on a high flame. Form ground beef into balls (keep­ing hands wet); put gently into sauce; keep flame high for about 5 minutes, then lower flame. Cover and simmer for 1 hour.

HAMBURGERS

11/2 lbs. ground beef  (mixture of tenderloin and

neck meat)

1 large onion (grated)

1 T. salt

Dash of pepper

1 c. matzo meal or breading

3 Ts. chicken fat

Form flat patties, roll in matzo meal, and fry in heated fat (or broil) until brown on both sides.

MEAT BALLS—SWEET AND SOUR

MEAT  PREPARATION

11/2 lbs. ground beef

1 large onion (grated)

1  T. salt

2  eggs

Dash of pepper

SAUCE  PREPARATION

1/3 of a 10-oz. jar of grape jelly

1 c. tomato juice

1 c. water

1 t. lemon juice

1 t. salt

Mix the sauce preparation and bring to a boil; add all other ingredients. Form meat into small balls, roll in matzo meal and put into boiling mixture; turn flame down, cover and simmer for 1 hour.

BEEF STEW

1 lb. (or more) either cooked or raw beef

1  medium-sized onion

2  stalks celery

1 small green pepper

1/4 t. garlic salt

1 T. salt

} for thickening

2 Ts. chicken fat

1/2 c. tomato juice

1/2 c. water

1 T. flour

1/3 c. cold water

Sauté the onion, celery and green pepper in chicken fat. Cut beef into small pieces and add to the sautéed mixture. Keep flame high until meat is seared on all sides—lower flame, add the remaining ingredients and cook for about 1 hour if you use raw beef (test with fork); if you use cooked meat, cook for 1/2 hour. About 15 minutes before turning off flame, thicken: mix 1 T. flour with 1/3 cup cold water and add to simmering mixture a little at a time, stirring all the time.

BEEF STEW WITH FARINA DUMPLINGS

3/4 c. farina

1  t. baking powder

2  Ts. chicken fat

1 egg

1 t. salt

Dash of pepper

Mix all the ingredients together. With wet hands shape into small balls and put into boiling water for about 5 minutes. Remove farina balls from water and put into beef stew as prepared above.

LUNG STEW

1/2 lb. (or more) beef lung

1  onion

2  stalks celery

1  small green pepper

2  Ts. chicken fat

3/4 c. water

3/4 c. tomato juice

1 T. salt

Dash of pepper

Sauté onion, celery and green pepper (cut up in small pieces) in fat. Add water, juice and seasoning. Cut up lung into small pieces and add to mixture. Simmer on low flame for 1 hour. Add water a little at a time as needed. Thicken with 1 T. flour and 1/3 cup of water as directed in beef stew recipe.

LAMB STEW

1  lb. (or more) lamb

2  Ts. chicken fat

1  medium onion

2  stalks celery

1  small green pepper

1  c. water

1/2  c. tomato juice or canned tomatoes

1  T. salt

1/4  t. garlic salt

1  T. flour

1/3 c. water

2  bay leaves

Cut into pieces and sauté onion, celery and green pepper in fat. Boil lamb for 20 minutes in water to cover. Take out of the water, cut up into small pieces and add to the sautéed mixture. Add all the rest of the ingredients except flour and water, lower flame and simmer for 3/4 hours. Thicken with flour and water as directed in beef stew recipe. Add bay leaves and continue simmering for an­other 10 minutes.

HUNGARIAN GOULASH

1 lb. (or more) either cooked or raw beef

1  onion

2  stalks celery

1  small green pepper

2  Ts. chicken fat

1 T. salt

1/4 t. garlic salt

Dash of pepper

1/2 c. water

1/2 c. canned tomatoes or tomato juice

1 c. broad noodles

Cut up onion, celery and green pepper into small pieces and sauté in the fat. Cut beef into small pieces and add to the sautéed mixture. Keep flame high until pieces of beef are seared. Lower flame, add all other ingredients except the noodles, cook for 1 hour if you use raw beef (test with fork to see if beef is soft); if you use cooked beef, cook 1/2 hour. Add another cup of water and noodles and cook 20 minutes more.

ESSIC FLEISH (sweet and sour beef)

1 lb. (or more) beef  (brisket, breast deckle, or rib deckle)

1 large onion

1 small green pepper

1  stalk celery

2 Ts. chicken fat

1/2 c. tomato juice

1/2 c. water

1 T. salt (level)

Dash of pepper

1/4 t. garlic salt

1/4 t. paprika

Trim meat of all fat; cut up onion, pepper and celery into small pieces; sauté in chicken £at. Keep flame high and sear meat in the sautéed mixture on all sides. Lower flame and add rest of ingredients. Cover and simmer for 1 hour—keep adding water a little at a time, as needed. Remove meat; add to the sauce 1/2 cup tomato juice; 1/2 cup water; 1/2 cup brown sugar; 2 T. honey; 3/4 cup raisins; 1 t. salt; and the juice and pulp of 2 lemons. Bring to a boil. Slice beef; put slices back into the sauce and cook 1/2 hour more.

FRESH BEEF TONGUE

1  beef tongue

1  large onion

1  green pepper

2  stalks celery

1  T. salt

Dash of garlic salt

3/4 c. tomato juice or canned tomatoes 3/4 c. water

2  Ts. chicken fat

2 bay leaves

Boil tongue in water to cover for 1 hour—plunge into cold water, remove skin and slice tongue. Sauté the onion, pepper and celery in chicken fat; add all other ingredi­ents; put sliced tongue into sauce and simmer for 3/4 hour, or until tongue is tender. You may add one cup of cleaned and sliced fresh mushrooms to sauce, or 1 small can of mushrooms. If you use canned mushrooms, substitute juice of mushrooms for the water.

PICKLED TONGUE

1 pickled tongue

1 large onion

1  green pepper

2  stalks celery

Dash of pepper

¾ c. tomato juice or canned tomatoes ¾ c. water

2 Ts. chicken fat

2 bay leaves

Boil tongue in water to cover, on high flame. Toss off the first water after it comes to a boil, and refill. Then boil for 1 hour. Plunge into cold water, skin and slice tongue. Cut up the onion, celery and pepper into small pieces; sauté in chicken fat; add all other ingredients; put sliced tongue into sauce and cook for ¾ hour or until tongue is tender.

TONGUE—SWEET AND SOUR

1 pickled tongue

1 large onion

1  green pepper

2  stalks celery

Dash of pepper

¾ c. tomato juice or canned tomatoes

¾ c. water

2 Ts. chicken fat

1/2 c. brown sugar

2. Ts. honey

¾ c. raisins

2 lemons (juice and pulp)

Boil tongue in water to cover; toss off first water; refill and bring to a boil and boil for 1 hour. Plunge into cold water, skin and slice. Cut up onion, pepper and celery in pieces; sauté in chicken fat; add all other ingredients; put sliced tongue back into sauce; lower flame and cook 1/2 hour longer.

POTTED STEAK WITH POTATOES

1 lb. (or more) chuck steak

1 T. salt

Dash of pepper

Dash of garlic salt

1 stalk celery

1/2 green pepper

1 c. tomato juice

1  large onion

1/2 c. water

2 Ts. chicken fat

1 lb. white potatoes

Mix seasonings and rub into steak. Sauté onion, celery and pepper (cut up in small pieces) in skillet. Sear the steak on both sides in the sautéed mixture on high flame. Lower flame, add sliced potatoes, water and juice. Cover and simmer 1/2 hour on low flame.

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