Look for bright red color, well marbled with veins of fat through the lean outer covering of fat and should be creamy white,, waxy with brittle texture. Select quality beef, aged for tenderness and flavor. Beef Cuts for barbecue meals- to broil, roast, and braise. Have a Chuck-wagon Stew Party! Fill up Grandma’s Dutch oven with Jessica’s Famous Stew Recipe. Have relishes, hot rolls, fruit or little cherry, apple, or berry pies.
Beef cuts
- Rolled rump (Marinate, then roast; braise)
- Short Ribs(Braise, cook in liquid)
- Corned Beef (brisket cook in liquid, then bake)
- Arm Pot Roast (Chuck marinate then roast;braise)
- Standing rib (roast)
- Rolled Rib (roast)
- Rib steak
- Boneless chuck
From the Kitchen of: Jessica Brainard
Beef Stew
1 Top bottom Eye Round Roast
2 Tablespoons of olive oil
3/4 cup s of water or dry wine
1 can of V8 vegetable juice
1 Tablespoon of Worcestershire Sauce
1 cube/1 can of beef broth
1 tablespoon of dried basil
3 medium potatoes cubed
8 small chopped carrots
2 stalks of celery with leaves
1/2 cold water
1/4 cup of flour
3 tablespoons of salt
2 tablespoons of pepper
Brown meat in oil on all sides on a grilling pan on the stove. Transfer the meat to the crock pot. Add carrots, celery, spices, water and broth. Cook for six hours stirring occasionally. Add potatoes, wine, and flour in the last hour. Remove the roast and slice the meat on a cutting board. Return the meat to the crock pot. Serve with jalapeno cheesy cornbread.
Mixing Food 