tir regularly.
Serve the beef en croute with the sauce poured
Marinade the beef with the herbs, shallots & garlic
et aside.
Generously dust beef with seasoned flour. Heat remaining
arge non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots
Cut meat into 1-inch cubes.
Put everything in crock-pot, except cornstarch. Cover and cook on low 8 hours. After first 30 minutes, stir to break up bouillon cube if you are still home (or use powdered bouillon or just add it at the end).
ust lightly browned. Add your beef au jus to your roux
Cook bacon in heavy frying pan until brown.
Remove from pan and add cloves, garlic and beef cubes rolled in flour.
Brown.
Add consomme, wine and salt.
Heat to boiling.
Put in baking dish with carrots, peppercorns, bay leaves and cut bacon.
Cover and bake in 300\u00b0 oven for 2 to 2 1/2 hours.
When cooked add 1 jar of onions.
Mix beef cubes and recipe #458575.
Peel and cube
Put beef in slow-cooking pot.
Combine remaining ingredients and pour over meat.
Cover tightly and cook at \"low\" for 8 to 10 hours; on \"high\" for 4 to 5 hours.
Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish.
Makes 4 to 6 servings.
Place dried beef circle on bottom of baking dish (ungreased). Place one chicken breast on each mound and cover with sour cream and mushroom soup that has been mixed together.
Bake at 275\u00b0 for 3 hours.
I use 2 circles of dried beef and this recipe seems to appeal to hearty appetites.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.
nife, pierce each piece of beef two to three times, with
Heat oil in Dutch oven.
Saute onion and carrot until limp. Push to sides of pan.
Add shanks and brown on all sides.
Stir in stock, wine, salt, thyme, garlic and orange peel.
Cover and cook in 325\u00b0 oven for 2 hours or until shanks are tender.
Remove to platter and keep warm.
Over direct heat, boil down pan juices until slightly reduced.
Skim fat.
Add tomatoes and spoon sauce over shanks.
Sprinkle with parsley.
Serves 4.
rge nonreactive bowl.
Add beef, submerging pieces in the
and stir well. Serve Moroccan Beef Daube over rice; top with Herb
Slice olives and arrange in bottom of a 6-cup mold.
Carefully sprinkle beef over olives.
In large bowl, mix gelatin and 1/2 cup of the beef broth.
Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved.
Add remaining ingredients; mix well.
Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold.
Chill until firm; unmold to serve.
skillet brown the ground beef and add Chipoltle chili powder
arlic; add it to the daube, and simmer another 5 minutes
ven to 325 degrees. Dry beef thoroughly with paper towels, then