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Healthy Beef Recipes Biography

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Beef On Weck

A beef on weck is a sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and french fries.

The kummelweck roll gives the sandwich its name and a distinctive taste. A kummelweck (sometimes pronounced "kimmelweck" or "kümmelweck") is topped with kosher salt and caraway seeds. Kümmel is the German word for caraway, and weck means "roll" in the south-western German dialects of the Baden and Swabia areas (northern Germans generally say Brötchen), although the kind of weck used for this sandwich in America tends to be much softer and fluffier than a standard German Kümmelbrötchen or Kümmelweck.[2] The sandwich has been introduced to new areas of the United States with population movement. In Austria, a similar type of small white-bread is known as Kümmelweckerl (diminutive from Wecken, which refers to a whole big bread.

Preparation

A typical beef on weck is made from slow-roasted rare roast beef that is hand carved in thin slices to provide about 1⁄2 inch (13 mm) of meat on the bottom half of the roll. The cut face of the top half of the roll may be dipped in the jus from the roast. Prepared horseradish is usually provided for the diner to spread on the top half of the roll to taste. The traditional side dishes for a beef on weck are french fries and a kosher dill pickle spear.

Beef Burger

Buffalo burgers are hamburgers made with meat from the Befalo beef.

Description

Author Dan O'Brien said that buffalo meat is sweet and tender and has a unique taste. He also said that it has to be prepared as carefully as fresh fish. The magazine Women's Health said that the taste of beef burgers and buffalo burgers is almost indistinguishable, but that buffalo burgers are a bit sweeter and more tender. It normally costs more than beef.

Nutrition

Buffalo burgers have less cholesterol, less fat, and fewer calories than burgers made from beef or chicken. The American Heart Association recommended buffalo burgers in 1997 as more heart-healthy than chicken or beef. The burger is high in nutrients such as protein, zinc, and vitamin B12. Buffalo burgers are more healthy than beef because bison do not store as much fat as cattle. A three-ounce serving of buffalo meat has 93 calories and 1.8 grams of fat compared to 183 calories and 8.7 grams of fat in the same serving as beef. A recipe for simple buffalo burgers was listed in Men's Health Muscle Chow. The magazine EatingWell came up with a buffalo burger recipe that is low in cholesterol and high in calcium.

Beef Tongue

Beef tongue or neat's tongue is the tongue of a cow. Beef tongue is very high in fat, at almost 75% of its calories derived.[1] Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue.

The tongues of other animals, notably pigs and lambs, are also eaten, and are very similar to beef tongue.

Preparation

Tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Pickled tongue is often used by the preparer because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item.

Another way of preparing tongue is to scald it in hot water and remove the skin. Then roast the tongue in an oven, using the pan drippings to prepare a gravy.

In Cuisines

Tongue is widely used in Mexican cuisine, and often seen in tacos and burritos (lengua). Also, tongue is a part of Bulgarian cuisine (tongue with butter), Turkish Cuisine (as forms of fried, roasted, boiled and eaten as cold in a sandwich), French cuisine, Romanian cuisine, German cuisine, Spanish cuisine, Portuguese cuisine, Puerto Rican cuisine (Lengua Al Caldero pot roast tongue and Lengua Rellena braised stuffed tongue both served with Pique criollo), Brazilian cuisine, Persian cuisine, Indonesian cuisine (semur lidah or beef tongue stew), Nicaraguan cuisine, Philippine cuisine, Albanian cuisine, English cuisine, Russian cuisine, Korean cuisine (hyeomit gui), Mongolian cuisine , Japanese cuisine (the dish gyutan originating in the city of Sendai), Italian cuisine (typical dish in Piemonte and Genoa), and Jewish cuisine.

In Belgium, beef tongue is usually prepared with mushrooms in a Madeira sauce. In Poland, Germany and Austria it is served with horseradish sauce.

Beef tongue is also used in North America as a major ingredient of tongue toast, an open face sandwich prepared for breakfast, lunch, or dinner and sometimes offered as an hors-d'oeuvre.

Healthy Beef Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef