edium-high heat. Carefully add beef brisket and brown the meat
Season the beef with salt and pepper.
Place butter in the bottom of a large crockpot.
Add the meat and turn to coat with butter.
Arrange the onions over the meat.
Mix the tomato paste through the garlic, and pour over the meat and onions, but do not stir.
Add the bay leaf through the raisins; do not stir.
Simmer on low 8-10 hours.
At serving time, remove the bay leaf, cinnamon stick and cloves and stir the stifado gently to blend.
edium heat.
Season the beef with salt and pepper.
Cover the onions with boiled water, stand for 5 minutes, drain, peel and set aside.
Dust the beef with the flour.
Heat half of the oil in a large frying pan and brown the beef, transfer to the crock pot.
Heat the rest of the oil and on a high heat brown the small onions for approx ten minutes.
Lower the heat to medium and add the chopped onion and the garlic, fry for another 5 minutes.
Now add the rest of the ingredients, mix and warm through then transfer to the crock pot.
Cook on low for 6 to 8 hours until tender.
In a crock pot, toss the beef with the flour until evenly coated.
Mix in the onions.
In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended.
Stir into the beef mixture.
Cover and cook on low 6 to 7 hours or until meat is tender, but not falling apart.
Stir in the sugar.
Serve over noodles or rice, topped with the walnuts and Feta cheese.
eat. Brown half of the beef cubes on all sides, and
ver high heat and cook beef, onion, and garlic until meat
Fry the beef thoroughly, adding spices and chopped
In a 3 1/2 quart slow cooker, toss the beef with the flour until evenly coated. Mix in the onions. In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended. Stir into the beef mixture in the slow cooker. Cover and cook on low heat setting 6-7 hours or until meat is tender, but not falling apart. Stir in the sugar.
Serve topped with the walnuts and the Feta cheese. Serve over noodles or rice.
ver medium heat. Cover the beef with the flour.
Put
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
2 to 5 minutes. Add beef cubes; cook and stir until
Place the beef roast in a large slow
Rinse corned beef thoroughly in cold water. Throw
inch deep - place your beef bones - bake for 3 hrs
Cook meat in frypan until it loses pink color.
Remove excess fat. Add lime or lemon juice, fish sauce, ground hot chili, sugar and ginger.
Stir in and cook for a couple of minutes.
Add onion last and cook just until wilted.
Garnish pork with roasted peanuts. Serve with loose-leaf lettuce as described in Thai Beef Appetizer recipe.
he roast with the roast beef slather (recipe on Recipezaar), let rest
skillet brown the ground beef and add Chipoltle chili powder
Cut beef into small pieces.
Dice onion.
Saute beef in oil. Add onion and saute together for three minutes.
Add tomatoes, vinegar, wine, bay leaves, salt, pepper, nutmeg, cinnamon, paprika, parsley and 2 cups warm water.
Cook on low heat for 2 1/2 hours. Peel onions and carve them like cross.
In a pan melt butter; add 1 cup water.
Add onions, garlic and salt.
Cook on low heat until water is gone.
Add onions to the beef and cook for the last 30 minutes of cooking.
Serves 4 to 5.