edium-high heat. Carefully add beef brisket and brown the meat
he stovetop.
Rub the beef generously with salt, then add
op bag.
Add the beef or chicken and marinate for
arge sealable freezer bag, toss beef with remaining mixture; refrigerate for
ethod for cooking the Roast Beef and the Yorkshire Pudding:
Place roast in roasting pan.
Mix remaining ingredients and pour over roast.
Roast, covered, at 350\u00b0 for 3 hours.
Remove meat from drippings.
Cool slightly.
Tightly cover and chill. Put drippings in separate bowl and chill.
The next day, slice beef.
Put meat in a flat roasting pan or lasagne pan.
Skim off fat from drippings and pour over meat.
Reheat, covered, at 350\u00b0 for 1 hour.
Excellent and very tender and flavorful.
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.
about 1 minute. Add drippings, beef stock and tomato paste and
il to the skillet. The beef will stick some but it
llow to cool.
Place beef in a glass, enamel, or
Add 1 can Campbell's beef gravy. Then drain vegetables & add
Cut tenderloin or sirloin beef up into big chunks (2\"
Dredge beef in flour; brown in hot oil in a large Dutch oven, stirring occasionally.
Add remaining ingredients except noodles or rice.
Cover and bring
to a boil.
Reduce heat and simmer 1 hour or until meat\tis tender.
Serve over noodles or rice.
ssence with flour and coat beef cubes with mixture.
Heat
Boil the sliced beef about 2 hours, or until tender.
Melt the butter and mix with the flour.
Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
Cook for about 5 minutes, or until the gravy thickens.
Stir constantly to prevent lumping.
Season with salt and pepper to taste.
Pour the hot gravy over the sliced beef.
Serve with bread dumplings.
Use the remaining broth to make delicious beef soup.
Place onion and beef tip in resealable plastic bag or glass dish.
Combine remaining ingredients.
Pour marinade over tri-tip beef mixture and place in refrigerator for 24 hours.
Turn beef occasionally.
Barbecue on medium heat until tri-tip is medium rare.
With tip of knife, make cuts in top of beef roast; insert garlic
In a plastic bag, mix flour, salt and pepper. Add cubes of beef and shake until meat is well covered.
Saute beef with oil in a large pan.
Put meat in slow cooker.
Saute sliced onion in the pan until slightly colored. Add crushed garlic and spices, and cook for 3 minutes.
Put in slow cooker, add yogurt and water and mix well.
Cook on LOW for 6 to 8 hours.
Add cooked rice, green peas and saffron. Cook for 30 minutes.
Garnish with chopped cilantro and serve.
ntil well-chilled. Arrange beef sirloin, beef chuck, and beef brisket chunks on rimmed
inch deep - place your beef bones - bake for 3 hrs