Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.
ngredients; press 1/2 onto beef roast. Combine remaining seasoning with
ide up.
Allow the beef to come down to almost
osemary; press into surface of beef roast. place roast on rack
alt and black pepper. Sprinkle beef with more salt and black
Combine all ingredients except cilantro in crock pot.
Cover and cook on low setting for 8-10 hours.
Serve garnished with chopped cilantro.
Note: Comments from the person originally posted this: This is what we had for dinner tonight. It's delicious! The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine.
Heat oil in large nonstick skillet over medium-high heat.
Add onion, jalapeno pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
Remove from skillet; reserve.
Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
Do not over cook.
Season with salt, if desired.
Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
Cover with roll tops.
Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.
Thinly slice the beef round, then cube into 1/4
Combine flour, paprika, salt, and pepper in a large resealable plastic bag.
Add beef, a few pieces at a time, and shake to coat.
Ina a large skillet, melt butter over medium heat.
Brown half the beef at a time; remove.
Add onion and garlic; saute until tender.
Return beef to the pan.
Add broth, chili sauce, mustard, and mushrooms; cover and simmer for 1 hour or until the beef is tender.
Stir in sour cream; heat gently but do not boil.
Serve immediately over noodles.
Garnish with parsley, if desired.
o 180.
Season whole eye fillet well with salt & pepper
Cover meat with cold water in Dutch oven.
Bring to a boil; drain.
Add water to cover; again bring to a boil.
Reduce heat to low.
Cover.
Cook until meat is nearly tender (about 3 hours), skimming off as much fat as possible from cooking water.
(If you remove meat from broth and refrigerate, fat will harden and remove easily.)
Add vegetables.
Cook until vegetables are done (about 15 minutes).
Remove vegetables from water; drain and trim fat from meat.
Makes 16 (3 ounce) servings.
Contains 300 calories per ...
epper and cardamon seed over beef; press in with heel of
ixture evenly over surface of beef roast.
Add oil to
Cut beef into large cubes.
Place all ingredients into crock pot, except egg noddles.
Cook on low for 6-8 hours.
Option, serve over prepared egg noddles and grated cheese.
Enjoy.
ook 30 seconds. Stir in beef, hoisin sauce, soy sauce, paprika
mustard, and breadcrumbs. Unroll the beef and season, then spread the
Place beef in a large bowl. Add 2 tbsp oil, 2 tbsp vinegar, rosemary and garlic. Cover beef with plastic wrap; chill for 1 hour to marinate.
Preheat grill to moderately high. Cook beef for 2 mins each side for medium or until cooked to desired doneness. Transfer to a heatproof plate. Cover with foil. Rest for 5 mins before slicing.
Cook pear on grill for 30 seconds each side. Transfer to a heatproof bowl. Add walnuts, arugula and blue cheese. Toss with remaining olive oil and vinegar. Serve salad topped with beef.
Brown beef well in a deep dutch oven or stock pot.
Add leek, celery, and onion and saute on low until veges are soft.
Add broth and all other ingredients. Simmer on low for 2-3 hours or until beef is tender.
Add tortellini. Simmer for 5 minutes, then turn off heat and let stand, covered, for at least 30-45 minutes. Tortellini will cook in the hot broth.
Serve with crusty bread.
Reduce the beef stock by boiling down to