February 16, 2012
Total time: 3 hours Servings: 4 to 6 1 1/2 pounds stewing beef, cut into large chunks Salt and pepper 2 tablespoons olive oil 1 onion, coarsely chopped, plus ½ cup minced onion, divided 1/4 cup brandy 6 cups water 3 large beef bones (any kind will do) 2 to 3 beef bouillon cubes 3 carrots, cut in rounds 2 chayote squashes, peeled, seeded and cut into large pieces 3 zucchini, washed and cut into large pieces 4 ears of corn (fresh or frozen)
September 16, 2009
Total time: 3 hours, 15 minutes plus 2 to 2 1/2 hours cooking time for the spinach. Servings: 8 Note: Adapted from Got Kosher? Provisions. The original recipe includes osbana, a homemade sausage, in place of the kosher smoked andouille. 3 pounds fresh spinach leaves 3 cups olive oil 2 quarts water 1/2 pound navy beans, large if possible, preferably soaked overnight 2 large onions, finely diced 6 cloves garlic, minced 6 fresh mint leaves, or 3 teaspoons dried mint 1 stick cinnamon, or 1/8 teaspoon ground 1 teaspoon freshly ground black pepper 1 calf's foot, optional 1 pound boneless beef shank, cut into 3- to 4-ounce pieces, or beef cheeks (use 3- to 5- ounce cheeks, depending on your preference)
May 13, 1999 |
The U.S. still has not decided how to retaliate if the European Union refuses today to open its market to beef from cattle raised with artificial growth hormones. Today is the deadline for the EU to announce whether it will allow the U.S. beef exports. After that, the U.S. has 20 days to decide what volume of EU goods to hit with 100% punitive duties.
October 21, 2013 |
The Foster Farms salmonella outbreak this month has underscored the importance of cooking and handling poultry properly. Now attention is turning to beef because of a little-known practice called mechanical tenderization. To soften a cheaper grade of beef, producers machine-puncture meat with a row of needles or blades that break up tough muscle fibers. The punctures are too small to recognize with the naked eye. While the process can tenderize the toughest cuts, it raises the risk of food-borne illness because it can potentially deliver bacteria deep into the center of the beef where it's harder to cook off. Since 2003, the Centers for Disease Control and Prevention has reported five outbreaks of potentially fatal E. coli 0157:57 due to mechanically tenderized beef.
CALIFORNIA | LOCAL
February 18, 2008 |
The U.S. Department of Agriculture announced the largest beef recall in its history Sunday, calling for the destruction of 143 million pounds of raw and frozen beef produced by a Chino slaughterhouse that has been accused of inhumane practices. However, the USDA said the vast majority of the meat involved in the recall -- including 37 million pounds that went mostly to schools -- probably has been eaten already. Officials emphasized that danger to consumers was minimal. The recall applies to beef slaughtered at the Hallmark/Westland Meat Packing Co. since Feb. 1, 2006.
August 7, 2009 |
There's another salmonella scare -- this time with ground beef from a Fresno packinghouse. The U.S. Department of Agriculture said Thursday that Beef Packers Inc. was recalling more than 800,000 pounds of ground beef products that may be linked to an outbreak of salmonella-caused illnesses. The company is a division of Minneapolis-based agribusiness giant Cargill Inc. The beef was processed between June 5 and June 23 and has "EST. 31913" printed on the case code labels.