Brown beef cubes in oven.
Add ginger ale, red pepper, black pepper and the chopped tomato.
Cover and simmer 1 1/2 hours or until meat is tender.
Meanwhile, wash the spinach and remove tough stems.
Tear leaves into small pieces.
Slice the onions thinly and separate the slices into rings.
Slice the whole tomatoes.
et aside.
In large sealable freezer bag, toss beef with remaining
Cut beef short ribs into long strips
>oven to 325\u00b0F.
Season beef. Heat half the oil in Dutch oven
auce ingredients in small bowl. Set aside.
Cut beef steak into
nder and juicy beef roast!).
Season the beef with salt and
Heat oven to 325.
Cut beef steak lengthwise in half and then crosswise into 1/4\" strips; set aside.
Shake flour in oven bag.
(Leave excess flour in bag).
Place sauce ingredients and onion in bag.
Squeeze bag to mix well, blending in flour.
Place beef in bag, turning to coat.
Place bag in 13 x 9\" pan, arranging ingredients in even layer.
Close bag with nylon tie.
Cut 6 1/2-inch slits in top.
Bake 45-50 minutes or until beef is tender.
Serve beef in rolls.
Heat oven to 375\u00b0F with rack in middle.
Meanwhile, stir together
eat oil in a Dutch oven on high heat. Season beef. Brown in batches
In a small saucepan, combine the first 3 ingredients.
Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more.
Preheat broiler.
Place kabobs on unheated rack; broil 4 to 5 inches from heat, 8 minutes for medium rare to 12 minutes for well done.
Turn; brush with mixture often.
Or, grill kabobs on uncovered grill directly over hot coals, turning and basting often.
ll of your marinade ingredients in a large glass or plastic
Alternately thread 3 beef cubes and 2 carrot slices on each of 9 to 12 skewers.
Combine onion soup mix and flour.
Dredge kabobs in mixture, reserving remaining
mixture.
Soak 8-inch skewers in water 10 minutes; drain.
Cut beef steak into 1 inch pieces.
Combine 1 Tablespoon basil, dressing and garlic in large bowl.
Add beef, onions, & bell peppers; toss to coat.
Cook orzo according to package directions; drain.
Toss with basil, cheese and oil; keep warm.
Alternately thread beef, onions and peppers evenly onto bamboo skewers.
Place on grid over medium ash-covered coals.
Grill, uncovered, 8-10 minutes for medium rare to medium doneness, turning occasionally.
Serve on orzo.
To make beef, combine all beef ingredients in a bowl.
Toss well.<
Combine oil, soy sauce, lemon juice, mustard, Worcestershire sauce, seasoned salt, garlic and tarragon; blend.
Add chicken and beef.
Cover and chill at least 4 hours.
Place chicken, beef, mushrooms, carrots, onion and peppers alternately on skewers. Grill, basting with remaining sauce and turning occasionally until brown (approximately 8 to 10 minutes).
Serves 4.
ouquet and tie in washed cheesecloth the
Place beef cubes in bowl.
Add salt, pepper and oregano to olive oil.
Sprinkle over beef.
Refrigerate for 1 hour.
Skewer beef cubes, olives and vegetables alternating using 1/4 of each on each skewer.
Place skewers on broiler rack.
Broil until beef is brown, turning to brown evenly.
Remove from skewers onto serving plate.
Yields 4 servings.
Combine butter, Worcestershire sauce, lemon juice, salt and pepper.
Marinate beef in sauce 30 minutes.
Cut tomato, onion and pepper into bite-sized pieces.
Arrange alternately on small skewers.
Cook on grill until meat reaches desired doneness.
Turn once.
Drain pineapple juice; reserve chunks for later use.
Combine pineapple juice, Worcestershire sauce, honey and salt.
Place beef cubes in a snug fitting bowl.
Pour sauce mixture over meat. Cover and seal.
Refrigerate about eight hours.
Arrange meat, vegetables and pineapple alternately on skewers.
Broil over hot charcoal.
In saucepan, combine first 8 ingredients and 1/2 cup water; bring to boiling.
Reduce heat and simmer 20 minutes.
Cool.
Add meat; toss and coat.
Refrigerate overnight.
Drain meat, reserving marinade.
Use tenderizer on meat according to directions.
Thread meat and peppers alternately on skewers. Broil over coals 20 to 25 minutes, turning once and brushing with marinade.
Heat remaining marinade to pass.
Serves 4.