| A little beef history... | | | | of your choice), and at least 1" thick. |
| Beef is the culinary term for Bovines (cows). If you | | | | 2-In a zip lock style plastic bag combine the following |
| have never seen a cow before you need to get out | | | | ingredients: 2-3 table spoons minced garlic cloves, a |
| more often. There are somewhere around 800 | | | | couple of tablespoons each of Worcestershire sauce, |
| different breeds of Bovine worldwide. Around 55 B.C. | | | | hot mustard, soy sauce, olive oil, and red wine |
| it has been recorded that the Red Devon cattle | | | | vinegar. |
| were being raised and used in south-western England, | | | | 3-Place the steaks into the zip lock bag and marinate |
| thus are one of the oldest breeds of cattle on the | | | | for at least 1 hour at room temperature or up to 24 |
| planet. That is what you call well aged steak or a lot | | | | hours in the refrigerator. |
| of milk. Cattle were first herded and domesticated | | | | 4-Grill at a high heat for about 6-7 minutes on each |
| about 6-7000 B.C. The remains of domestic cattle | | | | side for rare, 10 minutes or more on each side for |
| have been found in and about Turkey. | | | | well done. Medium will be somewhere in-between 6 |
| Now we know that beef is not native to North | | | | to 10 minutes. |
| America. It first arrived in Mexico via the Spanish and | | | | Roast Beef |
| the French in the mid 1500s. It was around the time | | | | 1-Start with your favourite roast whether it be a |
| of the American civil war when beef started to | | | | Prime Rib or a Sirloin Tip roast it is all the same to |
| appear on the dinner plates around North America. | | | | the oven. |
| Argentina knows where the Beef is, they consume, | | | | 2-Lay carrot sticks, celery sticks, and thick slices of |
| per capital, more beef than any other country in the | | | | onion on the bottom of your roasting pan. You can |
| whole world. They consume 65.2 kilograms per | | | | add a little olive oil to this pan if you want. |
| person. Argentina is BAR-B-Q CENTRAL for the | | | | 3-Place the roast, fat side up, onto the vegetables. |
| whole planet. Also among the worlds largest | | | | 4-What you season your roast with is you choice, |
| consumers of beef are USA, Brazil, Japan, and China. | | | | salt and pepper are all that is really needed, though |
| Beef, what do we do with it? In most cases that I | | | | some fresh garlic is a natural with just about all beef. |
| am aware of, WE EAT IT! If there is any other uses | | | | 5-Place the whole pan into a preheated (400 F) oven |
| for it, I am not aware of them. | | | | for about 20-25 minutes, just to sear in the juices. |
| There are many different cuts of beef that are used | | | | 6-Turn the oven down to 350 F and let the roast |
| in home cooking and there are a number of cuts that | | | | cook for about 20 -30 minutes per pound. If you are |
| you would normally find in a restaurant. Most popular | | | | using a meat thermometer the internal temperature |
| cuts being steaks, roasts, and ground beef, | | | | should be no less than 140 F at the center of the |
| (hamburger). There are not very many pieces of | | | | roast. |
| beef that taste quite like a properly grilled NEW | | | | 7-Let the roast sit for about 10-15 minutes before |
| YORK STEAK. | | | | you serve it. Letting the roast sit helps makes it |
| 1-Start with one steak per-person. (cut to the weight | | | | easier to carve. |