Cooking Frozen Beef (1960s)

this tasty beef pot roast attractively garnished and ready to serve was cooked without defrosting in other words just as it came from the freezer solidly Frozen actually cooking any frozen meat is easy with a pot roast for example you brown the meat on both sides in two or 3 tablespoons of lard then SE as desired add a small amount of liquid from a four to A3 of a cup cover tightly and cook slowly until tender in this case about 4 hours meat Also may be defrosted before cooking the two methods most commonly used are one in the refrigerator as we will defrost this beef re roast and two at room temperature as we will defrost this sirine steak regardless of the method frozen meat should always be left wrapped while defrosting this assures more even defrosting of the meat this 1in sirine steak required between 2 and 3 hours to defrost at room temperature compared with approximately 12 hours to defrost in the refrigerator to broil the steak place it about 2 in from the Heat allowing the same broiling time for defrosted steaks as for those which have not been frozen in broiling frozen steaks the meat should be farther from the heat between four and 5 in but whether defrosted before or during cooking steak cook to suit your own taste is tops in popularity these inch thick beef patties are easy to to separate even though Frozen because of the double thickness of interleaving paper Frozen patties are broiled just as we broiled the Frozen sirloin steak but they will require slightly less broiling time a beef rib roast defrosted in the refrigerator requires approximately 4 to 6 hours per pound to defrost as compared with 2 to 3 hours per pound at room temperature after defrosting this cut is cooked just as a roast which has not been frozen place the roast fat side up on a rack in a shallow pan insert the roast meat thermometer into the center of the roast making sure that it doesn't rest in fat or on bone when cooking a frozen roast the thermometer is not inserted until the meat is completely defrosted usually about halfway through the cooking time but Frozen or unfrozen when cooking a rib roast no liquid is added and the meat is cooked uncovered at an oven temperature between 300 and 325° F rare medium or well done a juicy beef rib roast is one of America's favorite dishes Meats which are sometimes flowed such as less tender steaks pot roasts or cubes of meat should be partially defrosted since flour will not readily adhere to frozen meat these beef cubes are now ready for Browning in a small amount of lard after Browning liquid is added to just cover the meat the utensil is covered tightly and the meat is cooked slowly until tender 2 and 1/2 to 3 hours vegetables are added so they will be done by the time the meat is cooked and the end result a meal complete delectable beef stew a treat the whole family will enjoy