r until soft.
Add beef rolls; saute 5 minutes or
Dredge meat with flour.
Saute mushrooms and onion in a little oil until onion is clear.
Add beef and brown.
Add tamari and spices.
Simmer 10 minutes.
Prepare rice as label directs.
Cut round steak lengthwise in half, then cut diagonally into paper thin slices.
In medium bowl, mix soy sauce and the next four ingredients; add beef and toss lightly to coat.
Set aside.
Cut the beef into 4 slices.
Season with salt and pepper. Combine the remaining ingredients, mix well and sprinkle over the beef slices.
Roll like a jelly roll and secure by winding white heavy string around the braciole.
(Remove string before serving.)
Brown the braciole before adding the tomatoes for the sauce.
way the skins.
Rub beef all over with oil. Heat
Slice beef across the grain 2\"X
Reduce the beef stock by boiling down to
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.
Top each steak slice with a piece of pancetta, 1 slice pepper and 2 basil leaves. Season to taste. Roll up and secure with a toothpick.
Heat oil in a large skillet on high heat. Cook beef rolls for 5 mins, turning, until browned on all sides. Finish seam-side down.
Pour pasta sauce over beef rolls and sprinkle with olives. Bring to a boil. Reduce heat to low and simmer 10-15 mins, until cooked through, turning once. Serve with orzo, and top with arugula leaves.
lices of beef in the bottom of a baking dish. Top with
nd sear the strips of beef, in batches, over a high
ven to 350\u00b0F. Place beef in a small baking dish
se.
For the pulled beef, preheat the oven to 325
o 350\u00b0F. Place the beef slices on a chopping board
Season beef slices with salt and pepper;
Freeze beef bottom round or top round.
Put in refrigerator overnight and slice in the morning.
Dredge with flour.
Brown in oleo; add minced onion, mushrooms and hot water with beef bouillon.
Let simmer until tender, about 1 hour.
Add sour cream.
)) on \"Saute\" mode. Add beef bones with water to cover
Heat oil in a large skillet on medium heat. Add ginger and cook for 1 min. Add beef and rendang paste and cook, stirring, for 5 mins, or until fragrant.
Bruise lemongrass by squashing with thick edge of a knife blade. Tie in a loose knot and add to beef with stock. Bring to a boil. Reduce heat to low; simmer for 1 hour, or until beef is tender. Stir in coconut milk and simmer for 15 mins, or until meat is very tender and sauce has thickened slightly.
Remove lemongrass and serve topped with chili pepper and coconut.
ntil browned, stirring to crumble beef.
Drain in a colander
oderate heat until hot. Add beef and brown on all sides