Where’s the beef? This week at Mackenthun’s, your Dietitian’s Choice is the round tip steak roast, just $5.99 per lb from April 8th thru April 14th. Cuts of BeefCheck out this resource from Cattleman’s Beef Board and the National Cattleman’s Beef Association to view an easy graphic showing where all the different cuts of beef are found and recommended cooking methods for each. Click here for the graphic. This week’s featured cut, the round tip steak, comes from the hind legs of cattle. These cuts are very lean due to the high use of these muscles. Therefore, improper cooking can make these cuts dry compared to other cuts of meat. However, they make ideal roasts and stews full of meaty flavor. To ensure food safety, make sure that the center of the roast reaches at least 145° F. Nutrition Considerations of BeefBeef is a source of high-quality protein. Protein is important not only for building muscle, but for maintaining immune health, providing structural support, sending signals throughout the body, and helps regulate fluid balance. Related to fat, meat cuts are typically higher in saturated fat, the type of fat that is associated with increasing cholesterol levels in the blood. However, lean cuts, such as the round tip steak, contain less saturated fat, making them a more heart-healthy option than other cuts of beef. Finally, beef is also an excellent source of iron. Iron is the number one micronutrient deficiency in the world. Iron is used by red blood cells to transport oxygen around the body, making it a critical nutrient. Vegetable Beef StewBy Makinze Gore, Jan 22, 2021 Ingredients - 2 tbsp. extra-virgin olive oil, divided - 2 lb. beef chuck stew meat, rib roast, or other roast cut - 1 white onion, chopped - 2 carrots, peeled and cut into rounds - 2 stalks celery, chopped - Kosher salt - Freshly ground black pepper - 2 cloves garlic, minced - 2 tbsp. tomato paste - 6 c. beef broth, unsalted - 1 (28-oz.) can crushed tomatoes - 1 tbsp. Worcestershire sauce - 1 tsp. dried oregano - 1 bay leaf - 2 sprigs thyme - 4 sprigs parsley - 3 russet potatoes, peeled and cubed - 1 c. frozen peas Directions
1. In a large dutch oven, over medium heat, heat 1 tbsp olive oil. Add beef and sear on all sides until well browned, 10 minutes. Work in batches as necessary. Transfer beef to a plate. 2. Heat remaining tablespoon of olive oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until fragrant, 1 minute. 3. Add beef back to dutch oven then add broth, tomatoes, Worcestershire, oregano, bay leaf, thyme, and parsley. 4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender 2 ½ hours. 5. Add potatoes and simmer covered until potatoes are tender, 30 minutes. 6. Remove bay leaf, thyme, and parsley. Stir in peas and cook until warmed through, 2 minutes. 7. Garnish with chopped parsley to serve.
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