edium-high heat. Carefully add beef brisket and brown the meat
ver medium heat. Cover the beef with the flour.
Put
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
2 to 5 minutes. Add beef cubes; cook and stir until
Place the beef roast in a large slow
Rinse corned beef thoroughly in cold water. Throw
inch deep - place your beef bones - bake for 3 hrs
Cook meat in frypan until it loses pink color.
Remove excess fat. Add lime or lemon juice, fish sauce, ground hot chili, sugar and ginger.
Stir in and cook for a couple of minutes.
Add onion last and cook just until wilted.
Garnish pork with roasted peanuts. Serve with loose-leaf lettuce as described in Thai Beef Appetizer recipe.
he roast with the roast beef slather (recipe on Recipezaar), let rest
hervil.
TO PREPARE THE CHATEAUBRIAND:
Preheat the broiler.
immer.
Add the reduced beef broth and thyme and simmer
skillet brown the ground beef and add Chipoltle chili powder
A center-cut beef tenderloin is also called a chateaubriand. Ask your
br>I made a raita recipe#47590. This is cool and
Bake larded beef tenderloin in flat, foil lined pan for 3/4 hour in a 450\u00b0 oven.
Remove string and larding.
Slice and pour sauce over meat.
Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.
205\u00b0C).
Season the beef with salt and pepper.
Prepare Maitre d'Hotel.
In a deep bowl, mix softened butter with finely chopped parsley and a few drops of lemon.
Roll into log shape and place in the freezer.
Cut the filet into 4 thick slices; pound slightly to widen.
Trim edges so that slices are round.
Spread with butter and cook on a very hot charcoal grill. Baste with butter occasionally and salt and pepper towards the end. Filets should be well cooked on the outside but pink on the inside. Remove \"Maitre d'Hotel\" butter from the freezer and cut into round slices.
...
Place beef on large piece of heavy-duty foil and sprinkle with oregano, garlic salt, flour and pepper.
Roll beef over foil to get the remaining ingredients.
Wrap in foil and place in refrigerator for 12 hours.
Remove 2 hours before cooking.
Add water to the pan and cook 35 minutes at 400\u00b0.
This will be medium-rare; cook longer if you prefer your meat medium.
Serve with steamed vegetables.
Serves 8.