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)
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.
CALIFORNIA | LOCAL
January 3, 1989
By putting retaliatory tariffs on Common Market food imports, the Reagan Administration has called to public attention the fact that all American beef animals are treated with hormones (Part I, Dec. 28). Since these growth hormones are so dangerous for Olympic and teen-age athletes, my family doesn't want to ingest any of them--even second hand. We already know from reading The Times that the pollution in Santa Monica Bay has contaminated the fish and that much poultry contains poisonous salmonella.
January 28, 2013 |
Japan is loosening regulations on beef imports from the U.S. that had been in place for about a decade due to worries over mad cow disease. Once the biggest buyer of U.S. beef, Japan has agreed to allow imports of cows up to 30 months old, according to the Associated Press. Previously only meat from cows up to 20 months of age were allowed into the country. Lighter restrictions will be a boon for American meat exporters who had lost market share after Japan laid down safeguards following an outbreak of mad cow disease, or bovine spongiform encephalopathy, in 2003.