The history of corned beef can be traced back to ancient times when it was served in Ireland with cabbage on Easter Sunday or on Saint Patrick’s Day. Corned beef is cured and flavored in brine solution, making it a perfect deli meat to use for sandwiches. Since the beef is “cured” with common salt, it has better shelf life than other forms. As a corollary, it has high sodium content which is not advisable for people who suffer from high blood pressure. For many – corned beef serves as a cheaper alternative to bacon. Pastrami or smoked corned beef can be picked up at a delicatessen. Typically spices such as peppercorns and bay leaves are used to flavor corned beef.
Canned beef is completely cooked in its own juice and can be used any time. Beef provides essential proteins, zinc, thiamin, niacin, plus other minerals, and vitamins. Canned beef can be used directly on spaghetti sauce, casseroles, vegetable stir fry, pizza, etc. Canned beef can be used instead of beef cubes, and ground beef. To remove the excess fat from tinned beef, chill it. Leaving the can in the refrigerator overnight separates the fat, the fat floats on top; this can be removed with a spoon after you open the can. The juice can be used in recipes that require liquid. In European culture, beef has a special culinary place, being second only to venison in importance. This is due to a great extent to the relative paucity of beef during the Middle Ages and the fact that it can take two years or more for a calf to be ready for the table. As a result beef was a meat destined for the tables of the aristocracy only (which may well be why the name for this meat is derived from Norman boeuf rather than the vernacular Anglo-Saxon).
1.32 lbs. beef fillet, 0.88 lbs. foie gras (duck liver), 0.33 lbs. aromatic garnishing (carrots, onions, celeries, shallots, garlic, thyme, bay leaf), 1 bouquet mixed greens, 1 1/4 cups red wine, 10 ½ tablespoons butter, 12 baby carrots, 12 mini leeks, 0.66 lbs. (10.56 oz.) peas, potatoes
Cut the foie gras in escallops. Season and cook in a pan. Drain on absorbing paper and set aside. Preparing the strate: Cut the beef fillet in 3 slices, following the length of the meat. Flatten each slice slightly. Salt and pepper. Lay one slice of beef on a plate. Place a slice of foie gras over this, followed by another slice of beef. Continue by alternating beef and foie gras, finishing with a slice of beef on top. Secure the layers with kitchen string. Wrap in foil. Refrigerate. Cooking: Remove the foil from the layers of beef and foie gras. Boil the beef/foie gras strate in a saucepan with 3 ½ tablespoons butter. Cook in the oven for about 5 minutes. Remove the roast and store it warm. Sauce: Degrease the saucepan, add the aromatic garnishing, add the red wine, and let it cook for 15 to 20 minutes. Remove the beef and place in a mixer. Strain and season. While waiting for the sauce to reduce, cook the vegetables by blanching them separately. After blanching the potatoes, brown them in a pan. Ending: Remove the kitchen string and cut the strate in half. Place it on a serving dish with the vegetables. Add some butter in the now finished sauce to bind and soften it. Pour the sauce onto the serving dish, avoiding putting too much over the vegetables and the strate.