Raw Pack Beef Food
STEAK TARTARE
Steps:
- Chop the meat very finely with a sharp, long-bladed knife. Don't use a grinder because the texture will suffer.
- Mix ingredients carefully to maintain fluffiness.
- Shape into a large loaf.
- Garnish with anchovy strips, more onions, more capers.
- Enjoy with toast points or any kind of cracker.
Nutrition Facts : Calories 210 kcal, Carbohydrate 1 g, Protein 26 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 178 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CANNING BEEF
Canning beef in a pressure canner is an easy way to preserve meat without taking up freezer space, and it's perfect for emergency preparedness or busy weeknight meals.
Provided by Ashley Adamant
Time 2h
Number Of Ingredients 2
Steps:
- Prepare a pressure canner according to the manufacturers instructions. For most models, this means adding 2-3 inches of water in to the bottom, along with the bottom trivet and then bring it up to a gentle simmer (180 degrees F).
- Brown all meat, whether it's ground beef, beef cubes or beef strips. Remove the meat from the pan with a slotted spoon, straining out as much fat as possible.
- While the meat is browning, bring canning liquid to a boil and keep it hot. Water, broth and tomato juice are all options, but I generally choose homemade beef broth.
- Pack browned meat into prepared canning jars, either pints or quarts, leaving 1 inch headspace.
- Pour boiling canning liquid over the meat in the jars, still maintaining 1 inch headspace.
- Wipe rims and seal with 2 part canning lids to finger tight.
- Load the jars into your pre-heated pressure canner, seal the lid and allow steam to vent for 10 minutes.
- After steam has vented for 10 minutes, add the canning weight (for weighted guage) to allow the canner to begin coming up to pressure.
- Once the canner is at target pressure (see notes, as the target pressure varies based on your elevation), process the jars for 75 minutes for pints and 90 minutes for quarts.
- After the jars have processed, turn off the heat and allow the canner to cool completely. Once cool, unseal the canner and remove the jars.
- Check seals, remove rings and wash jars. Store any unsealed jars in the refrigerator for immediate use. Sealed jars should maintain quality on the pantry shelf for 12-18 months if properly pressure canned.
RAW PACK BEEF
The neighbor lady would start canning when they bought a beef and did not have enough freezer space. Her beef and noodles had to be the best in the county.
Provided by Charlotte J
Categories Meat
Time 1h35m
Yield 1 roast
Number Of Ingredients 2
Steps:
- Select meat suited for a roast.
- Trim and wipe with a damp cloth.
- Cut into pieces.
- Pack loosely to within 1 inch of top of jar.
- Add 1 teaspoon salt to each quart jar if desired.
- DO NOT ADD LIQUID.
- Put on cap, screwing band FIRMLY TIGHT.
- Process: using 10 pounds pressure.
- Pints for 75 minutes.
- Quarts for 90 minutes.
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- Carpaccio. This Italian dish can be traced back to 1960s Venice, when the famous Harry’s Bar restaurant wanted to serve something in celebration of the painter Vittore Carpaccio.
- Kitfo. One of Ethiopia’s most popular traditional dishes, kitfo (or ketfo) consists of raw minced beef flavoured with a chilli powder called mitmita and a spiced clarified butter.
- Koi soi. Raw beef is very popular in Southeast Asia, particularly Thailand, and one of the most popular ways to serve it in the country is in a dish called koi soi (raw beef salad).
- Ossenworst. Originating in seventeenth century Amsterdam, this raw beef sausage was cold-smoked to preserve the meat. It was traditionally spiced with pepper, cloves and nutmeg, which were imported from the Dutch colonies, and the beef was dry-hung for extra flavour.
- Pittsburgh rare. An American steak with a fascinating story behind it, Pittsburgh rare comes from the city’s steel mills, where labourers would bring raw steaks to work and cook them on the various blast furnaces, blow pipes and nearly melted steel for lunch.
- Tartare. Arguably the most popular raw beef dish in the world, steak tartare has influenced many different variations on the original. In its most basic form, raw minced or chopped beef is formed into a patty and served with a raw egg yolk on top.
- Yukhoe. This Korean dish is similar to steak tartare but uses different seasonings and marinades to change the flavour. The meat – often beef fillet or other prime tender cuts – is sliced into matchsticks and trimmed of any fat, then tenderised in a marinade of soy sauce, sugar and sesame oil and flavoured with garlic, spring onions and sesame seeds.
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