Beef is featured on the menus of most nations, but nowhere is it more appreciated than in the United States. The average American consumes twice as much as his European counterpart and ninety percent more than the typical Japanese diner. Consequently, the U.S. grew to be the world’s largest beef producer, not only satisfying America’s craving, but also supplying much of the rest of the world.
The mammoth American beef industry that stampeded into the world market was made possible by the favorable agricultural conditions here and the millions of acres of prairie stretching across the country. Such excellent cattle-grazing land was an untapped resource before Columbus arrived when the closest thing to a beef meal was the barbecued buffalo enjoyed by Native Americans. Cattle made their home on the range only after being shipped in by beef-loving Europeans.
As herds began to flourish, the cow staked its culinary claim by becoming the symbol of one of the more romantic chapters in American history. Cowboys and cattle drives pioneered the mystique of the American West. They branded our culture with frontier spirit and offered anyone who cut into a steak an association with the wide-open spaces. By 1854, the year the first Texas Longhorns made the long trip to New York City, Harper’s Weekly reported that steak was America’s favorite meal.
Over ten million longhorns were driven from Texas to stockyards in the North in the years between the Civil War and the turn of the century. The hardy breed was chosen for its durability on the trail, but in time its popularity almost caused its extinction. When refrigerated railroad cars simplified beef transit and Western cattlelands became laced with barbed wire fences, the cattle drive became a thing of the past. Ranchers no longer needed cattle with the stamina of the longhorn and began to experiment with other breeds. The King Ranch in Texas is famous for developing exceptional herds by crossing several types of cattle, such as Angus, Santa Gertrudis and Brahman.
As significant as beef is to our diet, it has been the subject of some controversy. For health’s sake, Americans have been cautioned to cut back on saturated fat, and as a result, consumption of beef has gone down. But because beef is such a good source of protein, B-complex vitamins, iron and zinc, many nutritionists are reluctant to ban it from diets and instead recommend smaller portions and meals with more variety than those once served from the chuck wagon.
Chefs around the country are experimenting with new ways to incorporate moderate amounts of beef in mouthwatering presentations. Consumers can even satisfy their craving for beef by sampling various world cuisines that use this meat as a flavoring agent instead of the main ingredient. With an eye on moderation and diversity, there’s no need to be fenced in when it comes to enjoying this long-time American classic.
Healthy Hamburgers
The sometimes deadly E. coli bacteria made headlines when it found its way into the American beef supply, specifically in hamburger meat. Further unfortunate incidents can be avoided simply by thoroughly cooking ground beef before it is eaten.
This bacteria is often found on the outside surface of beef cuts. Steaks and roasts, which are browned on the outside, are free of the bacteria regardless of how rare they are inside. Hamburgers, on the other hand, are another story. The outside surface of the beef is mixed throughout when ground, and the meat must be uniformly cooked to eliminate the bacteria. E. coli is killed when it reaches a temperature of 160° F., so a hamburger cooked medium well to well done (no pink in the middle) is safe to eat.
Researchers are experimenting with the feeding schedules of cattle as well as meat processing in an effort to significantly reduce the possibility of E. coli contamination. In the meantime, play it safe, give your meat plenty of time on the grill, and enjoy your hamburgers.
Mouthwatering Marinades
Marinades, which can do wonders to enhance the flavor of foods, come in as many variations as there are chefs who make them. They vary from thin washes to thick pastes and are flavored with a myriad of sweet or sour, spicy or herbal ingredients. When food is steeped in these pungent mixtures, it acquires a little more personality without losing its own inherent characteristics.
Many marinades contain an acid-based ingredient, such as fruit juice, vinegar or wine that not only impart a distinctive flavor, but act as a tenderizer. Marinating food should be placed in a non-reactive container such as glass, ceramic or stainless steel and should be stored in the refrigerator while the marinade is at work.
Marinades were as popular thousands of years ago as they are today. The earliest versions consisted of nothing more than salted water, which worked as a food preservative. In fact, seawater may have been the first marinade, because the word itself comes from the Latin marina, or "of the sea."
Marinated Steak Salad with a Roasted Red Pepper Vinaigrette
4 servings
Ingredients for Beef Marinade
½ cup olive oil
¼ cup soy sauce
¼ cup rice wine vinegar
1 tablespoon chopped fresh garlic
2 green onions, chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped lemon grass
1½ pounds top round steak
Ingredients for Salad
¼ pound baby spinach, washed
¼ pound watercress, washed
½ cup rice wine vinegar
1½ cups olive oil
1 clove garlic, peeled and finely chopped
1 teaspoon chopped shallots
1 whole red bell pepper
salt and pepper to taste
Method
Place the steak in a flat, non-reactive container. Combine the rest of the marinade ingredients in a bowl, then pour over the steak, turning the meat once or twice. Cover and marinate overnight.
Discard the marinade. Grill or broil the steak on both sides until cooked to taste. After cooking, allow the beef to rest for 10 to 15 minutes. Cut the meat in thin slices across the grain.
Place the bell pepper under the broiler or over an open flame and blacken the outside, turning occasionally. When the entire pepper is charred, remove it from the heat and place in a plastic bag. Tightly close the top of the bag and allow the pepper to steam in its own heat for about twenty minutes. After removing it from the bag, peel the black skin off the pepper.
Place the peeled roasted pepper, vinegar, garlic, shallots, salt and pepper in a food processor, and pulse until combined. Slowly add the oil, and process until thoroughly mixed together.
Toss the greens with the dressing and divide among four salad plates. Arrange the beef slices around the greens, and serve.
Grilled Tenderloin
4 servings
Ingredients
4 8-ounce tenderloin filets
¼ cup olive oil
2½ cups red wine
½ red onion, chopped
½ carrot, peeled and chopped
2 celery stalks, chopped
2 teaspoons salt
3 black peppercorns, cracked
2 cloves garlic, crushed
3 whole cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf
5 juniper berries, crushed
Method
Place the beef in a flat, non-reactive container. Combine the rest of the ingredients and pour over the beef, turning the meat once or twice. Marinate overnight in the refrigerator.
Pre-heat the grill. Pre-heat the oven to 350° F. Grill the tenderloins for approximately 1 to 2 minutes on each side. Finish the meat in the oven until cooked to taste.
Beef Stew
6 servings
Ingredients
2 tablespoons olive oil
2 pounds cubed beef chuck or top round steak
2 large onions, chopped in 1½-inch chunks
4 cloves garlic, chopped
1 8-ounce can of tomato paste
¼ cup all purpose flour
5½ cups beef broth
1 cup dry red wine
1 teaspoon Worcestershire sauce
2 large potatoes, peeled and cut into 1-inch cubes
2 bay leaves
½ teaspoon dried thyme
½ teaspoon ground cumin
2 tomatoes, seeded and diced
6 celery stalks, cut into 1-inch cubes
2 carrots, peeled and cut into 1-inch cubes
1 package frozen peas (10 ounces)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
salt and pepper to taste
Method
Heat the oil in a six-quart stockpot. Add the meat and brown on all sides for approximately five minutes.
Add the onions and garlic and cook for another two minutes. Add the tomato paste and cook for an additional two minutes. Stir in the flour and cook, stirring for 1 minute. Deglaze the pot by pouring in the wine and broth and scraping up any browned bits on the bottom of the pan with a wooden spoon.
Add the Worcestershire sauce, potatoes, bay leaves, thyme, cumin and tomatoes. Bring the pot to a boil, then reduce to a simmer and cook for 1 hour, stirring occasionally. Add the celery, carrots, peas, rosemary and parsley. Season to taste with salt and pepper, and cook for another half hour. Ladle into soup bowls, and serve.
Chef Jim Coleman is the Executive Chef at Coleman Restaurant at Normandy Farm in Blue Bell, PA. Chef Jim Coleman is one of America’s only multi-media celebrity chefs, and his Flavors of America on national public television continues to be a major hit across the country.