For the beef carpaccio:
In a small bowl,
edium-high heat. Carefully add beef brisket and brown the meat
inch deep - place your beef bones - bake for 3 hrs
If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
Saute beef in 2 tsp oil for 2 minutes.
Arrange the watercress on plates, and top with the beef slices.
To make the garlic aioli, place the garlic and eggs in a blender.
Pulse to combine.
Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
Once thick, remove from the blender, and add the lemon juice, salt and pepper.
Drizzle the sauce over the carpaccio on the plates.
Serve.
For the carpaccio, wrap the beef tightly in cling wrap and place in the freezer about 1 hour or until partially frozen. Unwrap and slice as thinly as possible. Arrange on serving platter and top with basil, bean sprouts and sliced chili pepper.
For the dressing, add ingredients to a screw-top jar and shake well. Drizzle on beef to serve.
eeded.
Arrange the frozen beef on a serving plate in
The beef should be totally cleaned of
Tightly wrap beef in plastic wrap and freeze for 1 hour, or until firm. Unwrap beef and slice as thinly as possible. Arrange on a serving platter.
Combine olive oil, lemon zest, lemon juice, garlic, herbs and baby arugula. Sprinkle over beef and top with Parmesan. Serve.
very high heat. Season beef well with salt and black
he recipe, including that addition.
*Chasen's used the best beef chuck
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
Repeat until all of the meat is sliced and pounded.
Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
ver medium heat. Cover the beef with the flour.
Put
eady to use in your recipe. This process really changes the
Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
Saute onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.
Dredge beef in flour, seasoned with your
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.
Combine chicken broth and beef bouillon in a bowl.
Place beef brisket in the freezer for