edium-high heat. Carefully add beef brisket and brown the meat
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
he fat from the beef and partially freeze beef for ease in
skillet brown the ground beef and add Chipoltle chili powder
t with a knife or tenderizer. Do each side at least
------------Selecting the corned beef brisket------------.
Go to the
Tenderize steaks with a meat tenderizer. Rub steaks with your favorite
Trim fat from beef. Slice beef lengthwise into thirds. Moisten slices on each side and sprinkle with meat tenderizer, following label directions. With fork, pierce meat at 1-inch intervals to ensure tenderizer's penetration. Then cut each slice, across the grain, into 1/2-inch wide strips. Slowly heat large heavy skillet and melt 1 tablespoon butter. Add just enough beef to cover bottom of skillet.
Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
Bake in the preheated oven until very tender, 4 to 5 hours.
Sprinkle meat with tenderizer; pierce each piece with a fork. Cover and put in fridge for 2 to 24 hours.
In large skillet, brown meat in oil over medium heat.
Reduce heat and stir in gravy. Cover lightly and simmer for 45 minutes, stirring occasionally. Cook noodles as directed on package; drain.
Serve beef and gravy on noodles with your favorite vegetable.
Cut steak crosswise in 1/4-inch strips.
(To make slicing easier, you may place steak in freezer for about 30 minutes or until ice crystals begin to form.)
(If desired, slice meat very thin, then tenderizer may not be necessary.)
Put ground beef with tenderizer in pan with oil; fry until cooked.
Drain fat and add onion, corn, tomatoes, salt and pepper. Cook until everything is tender.