60. Cuts Suitable for Stewing and Corning.--Because of the large variety
of cuts obtained from a beef, numerous ways of cooking this meat have
been devised. The tender cuts are, of course, the most desirable and the
most expensive and they do not require the same preparation as the
cheaper cuts. However, the poorer cuts, while not suitable for some
purposes, make very good stews and corned beef. The cuts that are most
satisfactory for stewing and coming are shown in Figs. 27 to 30. A part
of the chuck that is much used for stewing and coming is shown in Fig.
27, _a_ being the upper chuck, _b_ the shoulder, and _c_ the lower
chuck. Fig. 28 shows a piece of the shoulder cut off just at the leg
joint, Fig. 29, the neck, and Fig. 30, a piece of the plate called a
flat-rib piece. Besides these pieces, the brisket, the lower part of the
round, and any of the other chuck pieces that do not make good roasts
are excellent for this purpose. In fact, any part that contains bone and
fat, as well as lean, makes well-flavored stew.
[Illustration: FIG. 27]
[Illustration: FIG. 28]
[Illustration: FIG. 29]
[Illustration: FIG. 30]
61. Beef Stew.--Any of the pieces of beef just mentioned may be used
with vegetables of various kinds to make beef stew. Also left-over
pieces of a roast or a steak may be utilized with other meats in the
making of this dish. If the recipe here given is carefully followed, a
very appetizing as well as nutritious stew will be the result.
BEEF STEW
(Sufficient to Serve Eight)
4 lb. beef
2/3 c. diced carrots
2 Tb. salt
1 small onion, sliced
1/4 Tb. pepper
3 c. potatoes cut into 1/4 in. slices
2/3 c. diced turnips
2 Tb. flour
Wipe the meat and cut it into pieces about 2 inches long. Try out some
of the fat in a frying pan and brown the pieces of meat in it, stirring
the meat constantly so that it will brown evenly. Put the browned meat
into a kettle with the remaining fat and the bone, cover well with
boiling water, and add the salt and pepper. Cover the kettle with a
tight-fitting lid. Let the meat boil for a minute or two, then reduce
the heat, and allow it to simmer for about 2 hours. For the last hour,
cook the diced turnips, carrots, and onions with the meat, and 20
minutes before serving, add the potatoes. When the meat and vegetables
are sufficiently cooked, remove the bones, fat, and skin; then thicken
the stew with the flour moistened with enough cold water to pour. Pour
into a deep platter or dish and serve with or without dumplings.
62. When dumplings are to be served with beef stew or any dish of this
kind, they may be prepared as follows: