edium-high heat. Carefully add beef brisket and brown the meat
bowl; add beef. Marinate beef in refrigerator for at least 1 hour
nch deep - place your beef bones - bake for 3 hrs at 425
Spread meat flat, stuff with bacon and onions; roll up.
Hold together with toothpick.
Roll in flour, salt and pepper; brown in 3 tablespoons shortening.
When brown, take out and saute onion and garlic about 5 minutes.
Add 1 cup water to loosen drippings.
Add meat and 1 beef bouillon.
Simmer 1 1/4 hours.
Last 15 minutes, add sliced mushrooms and a little Gravy Master, if necessary thicken with remaining flour.
Double recipe for more servings.
FOR THE QUICK METHOD: Rub chicken fresh lemon juice, then with Recipe
Whisk together marinade ingredients and set aside.
Trim fat from beef and
Place all marinade ingredients (except salt, vermouth and
Marinade -- add everything in a large
Note: The recipe calls for Grey Poupon peppercorn mustard. As
ginger, cornstarch and oil for marinade.
Cut beef across the grain into
For the Marinade: In a small bowl, mix
he bag, seal, and refrigerate for 30 minutes or up to
efore to soak.
Combine marinade ingredients in a large jar
he tenderloin in the refrigerator for 8 hours, turning occasionally.
ver medium heat. Cover the beef with the flour.
Put
Mix together.
Marinate for 24 to 48 hours.
Good for chicken or beef.
Great for beef, green peppers and onions on a skewer or kabobs.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
To Make the Marinade: combine all ingredients in a
Mix all ingredients. Soak beef 4 hours or overnight in
ock bag, pour the marinade over the beef, push the air out