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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 9: March 2, 2004
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Welcome to this issue of Haverhill Beef's Club Marinade Online!
Since 1952, Haverhill Beef has been your full service old fashion
butcher shop and meat market.
Our mission statement is simple:
"To provide our customers the finest quality and freshest
possible products available. To charge only the fairest price
possible with the personal service the customer deserves."
>> Greater Haverhill's #1 Butcher Shop <<
>> 2000, 2001, 2002 and 2003 <<
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** REGULAR HOURS **
Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
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** E-MAIL LIST ONLY COUPON **
~~~~~~~Clip Coupon Here~~~~~~~
Save ! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
Coupon Expires: 3/9//04
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~
To use the coupon above:
1.) Open the e-mail message - (VERY IMPORTANT: Don't just view
it in the preview mode).
2.) Select on your printer options: "Print PAGE 1 ONLY".
3.) Click print then clip the coupon portion; and bring the coupon
with you on your next visit to Haverhill Beef. (NOTE: If you
DO NOT select "Print PAGE 1 ONLY", the entire newsletter
will print.)
It's that simple to SAVE!
As always, if you have a suggestion for our weekly newsletter,
please e-mail us at: ClubMarinade2@haverhillbeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you will
find:
- E-Mail List Only Coupon
- St. Patrick's Day Grey Corned Beef Orders
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Traditional Grey Corned Beef And Cabbage V
~~ Guinness Beer Grey Corned Beef And Cabbage
~~ Orange Glazed Grey Corned Beef
- Cooking Tip From Haverhill Beef
~~ FOCUS ON: Corned Beef From The USDA/FSIS
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** ST. PATRICK'S DAY CORNED BEEF ORDERS **
We are now taking Orders for St. Patrick's Day New England Grey
Corned Beef: $3.89 lb.
Please give us a call at 1-978-374-4795 or use the Regular Retail
Order Form www.haverhillbeef.com/orderform.html to place your
order.
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 3/9/04.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
www.haverhillbeef.com/thisweeksspecials.html
WEEKLY SPECIALS INCLUDE:
- Chairman's Reserve Boneless Center Cut Pork Chops: $2.29 lb.
~~ Plain
~~ Stuffed
~~ Marinated
- Chairman's Reserve Boneless Pork Roast: $2.59 lb.
- Everybody's Favorite Sirloin Tips: $4.99 lb.
~~ Plain Or Choose One Of Our Great Marinades!
~~ Original
~~ Oriental
~~ Burgundy & Pepper
~~ Sweet Bourbon
~~ Smokey Joe
~~ Red Devil
~~ Steakhouse
~~ Teriyaki
- German Bologna: $1.59 lb.
- Don't forget to check out our Produce and Deli Products on
your next visit to Haverhill Beef!
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ BUNDLE OF MEALS: $65.99
Includes:
~~ 3: 3 to 4 lb Whole Chickens
~~ 1 lb Natural Casing Hotdogs
~~ 1 doz 4 oz Hamburg Patties
~~ 2 lbs Bone In Pork Chops
~~ 1 lbs Extra Lean Stew beef
~~ 1: 4 lb Oven Roast (Top, Face or Eye)
~~ 2 lbs Marinated Chicken
~~ 2 lbs Ground Chuck
~~ 2 Center Cut Ham Steaks
~~ 2 lbs Our Own Sausage
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#BUNDLEOFMEALS
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BEER AND WINE SPECIALS INCLUDE:
- Turning Leaf Wines
~~ 750ml bottles: $6.99
~~ 1.5lt bottles: $11.99
~~ Cabernet
~~ Merlot
~~ Chardonnay
~~ Pinot Grigio
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Traditional Grey Corned Beef And Cabbage V
Prep Time: 20 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours and 20 Minutes
Makes 6 servings
Ingredients:
5 pounds grey corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
1/4 cup chopped fresh parsley
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon basil
1 head cabbage, cored and cut into wedges
4 large carrots, peeled and sliced
6 large potatoes, cut in quarters
1 pinch salt
2 tablespoons butter
Directions:
1. In a 6 quart Dutch oven, Place the beef brisket, black peppercorns,
garlic powder, onion, rosemary, thyme, basil and salt. Fill pan
with water to cover everything plus one inch. Bring to a boil
and cook for 20 minutes. Skim off any residue that floats to
the top. Reduce heat to a simmer and cook for 2 to 3 hours, until
meat can be pulled apart with a fork.
2. Once the meat is done, add the cabbage, potatoes and carrots,
pressing them down into the liquid. Simmer for an additional
15 minutes or until the potatoes are tender. Skim off any oil
that comes to the surface. Stir in the butter and parsley. Remove
the pot from the heat.
3. Remove meat from the pot and place onto a serving dish and
let rest for 15 minutes. Also remove vegetables to a bowl and
keep warm.
4. Slice meat on the diagonal against the grain. Serve meat
on a platter and spoon juices over meat and vegetables.
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Guinness Beer Grey Corned Beef
Prep Time: 20 Minutes
Cook Time: 2 Hours and 30 Minutes
Ready In: 2 hour and 50 Minutes
Makes 6 servings
Ingredients:
5 pounds grey corned beef brisket
1 cup brown sugar
2 Bottles (24 fluid ounce) bottle Guinness Beer
1 onion, peeled and left whole
1/4 cup chopped fresh parsley
1 teaspoon rosemary
1 teaspoon thyme
1 head cabbage, cored and cut into wedges
4 large carrots, peeled and sliced
6 large potatoes, cut in quarters
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Rinse the grey
corned beef brisket completely and pat dry.
2. In a mixing bowl, combine the brown sugar, parsley rosemary
and thyme. Set aside.
3. Place the grey corned beef brisket on rack in a roasting pan
or Dutch oven. Rub the brown sugar mixture on the grey corned
beef brisket to coat entire beef, including the bottom. Pour
the 1 bottle of the Guinness Beer around, and gently over the
grey corned beef brisket to wet the sugar.
4. Cover, and place in preheated oven. Bake for 2 1/2 hours.
Allow to rest 5 minutes before slicing.
5. During the last hour, put vegetables in the roasting pan.
Pour in with the remaining bottle of Guinness Beer.
6. Slice corned beef across grain and serve.
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Orange Glazed Grey Corned Beef
Prep Time: 20 minutes
Cook Time: 3 Hours
Ready in: 3 Hours and 20 Minutes
Makes 6 servings
Ingredients:
5 pounds grey corned beef brisket
1 cup water
1 cup orange marmalade preserves
4 tablespoons brown sugar
2 tablespoons soy sauce
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat a large pan with non-stick cooking spray. Place corned
beef in dish and add water. Cover tightly with aluminum foil
and bake for 2 hours; drain liquid.
3. In a small bowl combine orange marmalade preserves, brown
sugar, and soy sauce. Spread the apricot mixture evenly over
the corned beef.
4. Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more
minutes, or until the meat is tender; basting occasionally with
pan drippings.
5. Slice corned beef across grain and serve.
Serving Suggestion: Serve the sauce over cooked carrots.
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** COOKING TIP FROM HAVERHILL BEEF **
FOCUS ON: Corned Beef From The USDA/FSIS* . . .
For USDA's Meat and Poultry Hotline, the approach of spring usually
means that St. Patrick's Day dinner preparations across the country
will spark many questions about the safe handling, storage and
preparation of corned beef and all the trimmings. But food safety
involves more than the "luck of the Irish."
Why Eat Corned Beef on St. Patrick's Day?
Originally "Corned Beef and Cabbage" was a traditional
dish served for Easter Sunday dinner in rural Ireland. The beef,
which was salted or brined during the winter to preserve it,
could then be eaten after the long, meatless Lenten fast.
Since the advent of refrigeration, the trend in Ireland is to
eat fresh meats. Today this peasant dish is more popular in the
United States than in Ireland. Irish-Americans and lots of other
people eat it on St. Patrick's Day, Ireland's principal feast
day, as a nostalgic reminder of their Irish heritage.
Corning is a form of curing; it has nothing to do with corn.
The name comes from Anglo-Saxon times before refrigeration. In
those days, the meat was dry-cured in coarse "corns"
of salt. Pellets of salt, some the size of kernels of corn, were
rubbed into the beef to keep it from spoiling and to preserve
it.
Today brining -- the use of salt water -- has replaced the dry
salt cure, but the name "corned beef" is still used,
rather than "brined" or "pickled" beef. Commonly
used spices that give corned beef its distinctive flavor are
peppercorns and bay leaf. Of course, these spices may vary regionally.
Package Dating and Storage Times
Uncooked corned beef in a pouch with pickling juices which has
a "sell-by" date or no date may be stored 5 to 7 days
in the refrigerator, unopened. Products with a "use-by"
date can be stored unopened in the refrigerator until that date.
Drained and well wrapped, an uncooked corned beef brisket may
be frozen for one month for best quality. The flavor and texture
will diminish with prolonged freezing but the product is still
safe. After cooking, corned beef may be refrigerated for about
3 to 4 days and frozen for about 2 to 3 months.
Preparation
Corned beef is made from one of several less-tender cuts of beef
like the brisket, rump or round. Therefore, it requires long,
moist cooking. Keep food safety in mind when preparing the corned
beef. It can be cooked on top of the stove or in the oven, microwave
or slow cooker (see information below).
"Fork-tender" is a good indication of doneness, but
use a meat thermometer to be sure. Cook until the internal temperature
has reached at least 160 degrees F.
Corned beef may still be pink in color after cooking. This does
not mean it is not done. Nitrite is used in the curing process.
This fixes pigment in the meat and affects the color.
Allow the brisket to stand for about ten minutes after removing
from the heat. This will make it easier to slice, and it is best
sliced diagonally across the grain of the meat.
Cooking Times
The USDA does not recommend one particular cooking method as
best. Following are methods from various sources. The cooking
times are based on corned beef that is not frozen at the time
of cooking. Whichever method you choose, be sure the beef reaches
an internal temperature of at least 160 degrees F to ensure it
is safely cooked.
OVEN: Set the oven for 350 degrees F or no lower than 325 degrees
F. Place brisket fat-side up. Barely cover the meat with water
-- about one inch -- and keep the container covered throughout
the cooking time. Allow about one hour per pound.
STOVE TOP: Place brisket fat-side up in a large pot and cover
it with water. Bring the water to a boil; then reduce the heat
and simmer, allowing about one hour per pound. Vegetables may
be added during the last 20 to 30 minutes of cooking. Cook to
desired tenderness.
SLOW COOKER: If using root vegetables, put them in the bottom
of slow cooker. Cut brisket into pieces of like size to ensure
thorough cooking. Place brisket on top of vegetables (if using)
or in bottom of cooker. Add about 1-1/2 cups of water or enough
to cover meat. Cover and cook on high setting for the first hour
of cooking. Then cook for 10 to 12 hours on the low setting or
5 to 6 hours on high. Cabbage wedges may be added on top of the
brisket during the last three hours of cooking.
MICROWAVE: Calculate cooking time at 20 to 30 minutes per pound.
Place brisket in a large casserole dish and add 1-1/2 cups of
water. Cover with lid or vented plastic wrap and microwave on
medium-low (30 percent power) for half the estimated time. Turn
meat over and rotate dish. Microwave on high for remainder of
time or until fork tender. Vegetables may be added during the
final 30 minutes of cooking.
Cooking Ahead
Some consumers prefer to cook corned beef ahead of time. It is
easier to cut uniform slices when corned beef is cold. Cooking
ahead also makes it easier to reheat and serve later.
After cooking a whole corned beef, cut it into several pieces
for faster cooling -- or slice it, if you like. Place the beef
in small, shallow containers and cool it in the refrigerator
quickly.
Leftovers
Any corned beef left over from a meal should be refrigerated
promptly -- within two hours of cooking or reheating. Use cooked-ahead
or leftover corned beef within 3 to 4 days or freeze up to 2
months.
*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
March 1995
Web Site: http://www.fsis.usda.gov/OA/pubs/cornbeef.htm
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: www.haverhillbeef.com/
This Week's Specials: www.haverhillbeef.com/thisweeksspecials.html
Beef: www.haverhillbeef.com/beef.html
Pork: www.haverhillbeef.com/pork.html
Poultry: www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: www.haverhillbeef.com/freezerpackages.html
Recipes: www.haverhillbeef.com/recipes.html
Coupons: www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: www.haverhillbeef.com/online.html
Map and Directions: www.haverhillbeef.com/map.html
Contact Us: www.haverhillbeef.com/contact.html
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** IMPORTANT FOOD SAFETY REMINDER **
All cooking temperatures and times indicated on our web site
and this newsletter are suggestions only. Cooking temperatures
and times may vary for your oven, broiler, stove top or grill.
Please use an appropriate meat thermometer for accuracy
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** INFORMATION AND PRICING DISCLAIMER **
Haverhill Beef tries to be as accurate as possible with the
information and prices you received via our Club Marinade Online
List; though we cannot be responsible for any typographical errors.
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** THANK YOU **
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Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: www.haverhillbeef.com/
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