Our Cooking Recomendations For Boneless Roast Beef

Rare           120* - 130*
Medium                 145*
Well Done             150*

A Medium Cooked Roast at 350*should always be roasted in an open pan with approximately 1 inch of water (adding more water as needed).  All cooking times are approximate.

Weight                 Approximate Cooking Time
2 pounds             1 hour
4 pounds             1 1/2 hours
6 pounds             2 hours
8 - 10 pounds    2 1/2  - 3 hours 

Crockpot Corned Beef
 3 lb to 4 lb Country Meat Cuts homemade corned beef brisket
12 oz. beer or water
1/2 c  Chopped onion
2    Garlic cloves; minced
2    Bay leaves
1    Head cabbage; cut into - wedges (optional) 

1.   Place corned beef in crockpot.  Barely cover with water. 
2.  Add onion,garlic, and bay leaves. 
3.  Cover and cook on low for 10 to 12 hours. 

If cabbage is desired, lift cooked corned beef out of pot.  Turn temp to high. 
Drop wedges of cabbage into broth.  Cover and cook 20 to 30 minutes
or until cabbage is done.

Classic Corned Beef Dinner 
4lb Country Meat Cuts homemade Corned beef brisket
12oz beer or water or stock
1 small onion, peeled
1 Bay leaf & 1/2 tsp Whole cloves
4 Black peppercorns
2 Stalks celery with leaves
8 Potatoes, peeled and halved & 8  large carrots, peeled and halved
1 medium head green cabbage, quartered                      

1.  Place the brisket in a deep kettle and add cold water to just cover.
2.  Add the beer, onion, bay leaf, cloves, peppercorns and celery.  Cover and bring to a boil.  Immediately reduce the head and let simmer about 4 hours (about 3/4 to 1 hour per pound of meat) until tender.
 3. About 30 minutes before the meat is done, remove and discard the onion and celery.  Skim the excess fat from the liquid.  Add the potatoes and carrots; simmer 15 minutes.
4. Add the cabbage quarters and simmer an additional 15 minutes, or until the vegetables are done to the desired tenderness.

Pork Roast With Cider Sauce

2 tablespoons olive oil
3 1/2 pounds boneless, Country Meat Cuts  pork loin roast, trimmed of excess fat
Salt and pepper to taste
1 cup apple cider
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup water
1 tablespoon Worcestershire sauce
Sauce
2 tablespoons all-purpose flour
1/4 cup apple cider
1/2 cup water
Preheat the oven to 325 degrees. In a large ovenproof skillet, heat the olive oil over medium heat. Season the roast with salt and pepper. Add the roast and sear on all sides.
Meanwhile, in a glass measure, combine the apple cider, cider vinegar, molasses, water and Worcestershire sauce. When the roast is seared, add the cider mixture to the skillet. (If not using an ovenproof skillet, transfer to a shallow roasting pan.) Roast about 1 1/2 hours or until an internal temperature of 160 degrees is reached, basting occasionally with the pan juices.
Remove from the oven and place roast on a serving platter. Cover with foil and let rest 10 minutes before slicing.
Meanwhile, combine all of the sauce ingredients and mix until smooth. Place the skillet with the pan juices over medium-high heat and bring to a boil, scraping up any brown bits from the bottom. Reduce the heat and whisk in the sauce. Continue cooking until the mixture is thick enough to coat the back of a spoon. 

 Exported from MasterCook

                     Amazing Ribs With Amazing Glaze
  6 pounds  beef ribs or your favorite Country Meat Cuts ribs
   
                        AMAZING GLAZE
  1 tablespoon  olive oil
  1/2  cup  chopped yellow onion
  6 cloves  garlic -- finely minced
  2 tablespoons  minced fresh thyme leaves
  2 cups  dry red wine
  1 1/2  cups  ketchup
  1/4  cup  Heinz 57 Sauce
  3 tablespoons  brown sugar
  2 tablespoons  dark sesame oil
  2 tablespoons  chile powder
  1  tablespoon  molasses
  1  tablespoon  dried oregano
  1  tablespoon  paprika
  1/2 tablespoon  dried sage
  1/2 tablespoon  Tabasco sauce

Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Then place the ribs in a rectangular dish or baking pan.

To make the glaze, add the olive oil and onion to a 2 1/2 quart saucepan. Place the saucepan over medium-low heat and cook until the onion becomes translucent, about 10 minutes. Add the garlic and sauté for 30 seconds. Add all the remaining ingredients. Bring to a low boil, cover and decrease the heat to a simmer. Allow the glaze to simmer for 20 minutes. Then remove the lid, turn the heat to high, and boil the glaze until only 3 cups remain. Transfer the glaze to a bowl and allow it to cool to room temperature.

Coat the ribs evenly on both sides with half the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor; marinate for up to 8 hours. Reserve the remaining glaze to serve as a sauce for the ribs.

If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. Occasionally during cooking, baste the ribs with the marinade, stopping 15 minutes before removing the ribs from the grill.

To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once, accompanied by the reserved sauce.

Classic Chicken Curry

Ingredients:
1 lb. Country Meat Cuts chicken breasts with bone-in, cut into pieces

2 tbsp. Oil

2 each whole spices, from Arvinda’s Whole Spices

1 large onion, finely chopped

½ cup ground OR crushed tomatoes, canned

1 cup water

1 ½ tbsp. Arvinda’s Curry Masala, to taste

1 tsp. sea salt OR salt to taste

1 tsp. Arvinda’s Garam Masala, to garnish

¼ cup chopped cilantro, to garnish

Method of Preparation:

Heat oil in a large pan on medium-high heat. Add Arvinda’s Whole Spices. Fry until spices sizzle but take care not

to burn spices.

Add chopped onions and caramelize until golden brown, approximately 10 minutes. Add tomatoes, stir and cook

for 2-3 minutes. Add Arvinda’s Curry Masala and stir fry for 2-3 minutes until masala paste is thick.

Add chicken pieces to the masala and mix thoroughly. Cover and cook chicken on low heat for

10 minutes. Add water and salt to taste. Cover and simmer to a thick sauce and until chicken is well cooked.

Tandoori Chicken

For best results, marinate chicken in Tandoori marinade overnight

Ingredients:

3 lbs. Country Meat Cuts chicken pieces (8-10 legs, thighs or breasts)

oil for basting

Marinade:

½ cup plain yogurt

2 tbsp. Arvinda’s Tandoori Masala or to taste

1 tbsp. lemon juice

1 tsp. salt or salt to taste

1 tbsp. chopped cilantro, to garnish

½ tsp. Arvinda’s Garam Masala, to garnish

Method of Preparation:

In a large bowl, combine marinade ingredients. Set aside some marinade for basting if cooking on the barbeque.

Add chicken pieces and coat evenly. Cover bowl, refrigerate and marinate overnight.

Cook on the barbeque and baste as needed. Garnish with cilantro and Arvinda’s Garam Masala.

Option: Place marinated chicken on a foil-lined baking tray and bake in the center of a pre-heated oven at 375F,

turning over to achieve even baking. Brush with a little oil and bake (about 20 minutes) or until chicken is cooked

and golden brown.

Serves 2-4.

 Pan-Fried Madras Fish

For this recipe any white fish will work well. Try it using tilapia or haddock,

both sustainable seafood choices. For updates visit: seachoice.org

Ingredients:

1 lb. Country Meat Cuts white fish filets, whole or cubed

2 tbsp. oil for frying

2 tbsp. chopped cilantro

1 lemon wedges, to garnish

Masala Marinade:

1 tbsp. Arvinda’s Madras Masala or to taste

1 tsp. fresh lemon OR lime juice

1 tsp. oil

½ tsp. salt

½ tsp. minced garlic OR ½ heart Arvinda’s Frozen Pureed Garlic

¼ tsp. Arvinda’s Garam Masala

Method of Preparation:

Clean and wash fish then pat dry with paper towel.

In a large bowl add ingredients for masala marinade — Arvinda’s Madras Masala lemon juice, oil, salt, minced

garlic [or Arvinda’s Frozen Pureed Garlic] and Arvinda’s Garam Masala. Add fish, mix well and with your hands,massage marinade into fish. For best results, marinate fish overnight and store in the refrigerator in an airtight container.Heat frying pan on medium low and add oil. Add marinated fish and gently fry on low heat until golden brown and crispy on both sides.

Serve on a serving platter with lemon wedges. Garnish with a squeeze of fresh lemon and cilantro. Serve with an

Indian flatbread and salad to make a complete meal.

Preparation Option
Bake fish in oven or cook on the

barbecue by brushing oil on both

sides and periodically turning

Spaghetti with Sautéed Chicken, Broccoli, Brie, and Walnuts

Ingredients

4 boneless, skinless Country Meat Cuts chicken thighs (cubed)
1 pound spaghetti
5 tablespoons olive oil
2 bunches broccoli (about 1 1/4 pounds), cut into 1/2-inch florets, reserving stems for another
use
2 garlic cloves, minced
1 pound Brie, rind discarded, cut into 1-inch pieces
1 cup walnuts, toasted and chopped coarse

Directions

Sautee chicken in 2 tablespoons olive oil and set aside to stay warm
To a large pot of salted, boiling water add spaghetti and cook until al
dente. Reserve 1/3 cup cooking liquid and drain pasta in a colander. Return pasta to kettle with
reserved liquid.

While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not
smoking and cook broccoli with salt, to taste, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring, until golden, about 30 seconds.

To pasta add broccoli mixture, chicken, Brie, and walnuts, tossing until cheese is just melted, and season
with salt and pepper.