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.
r skillet, brown the ground beef and onions over medium-high
FOR THE BEEF.
Place short ribs and
Slice beef very thinly across the grain
Rinse beef and pat dry. Place vegetables,
wok.
Fry the boiled beef in the hot oil until
fork.
Drain the beef, and place on a serving
Cover corned beef with water and simmer until tender, about 3 1/2 hours.
Remove meat to a hot platter; keep hot in a low oven. Boil onions, turnip, carrots and potatoes in the broth for 30 minutes or until done.
Add cabbage during last 15 minutes of cooking.
Arrange vegetables around the corned beef on platter or to allow room for carving, serve separately.
(If corned beef has not been kept hot, return it to the pot for a few minutes.) Serves 6.
Put beef and bones into a soup
ater with salt.
Add beef; bring to a boil. Skim
Dissolve bouillon in the boiling water; add all ingredients (except beef).
Bring to a boil.
When boiling, add the beef and simmer until fork-tender, 3 to 4 hours.
Chill meat in the broth overnight; skim off any fat.
Next day, reheat.
ackage directions.
Divide ground beef in half and make two
Boil the beef slowly with the garlic and salt for 1 hour.
Slice the onions into strips and fry until brown and crisp.
Peel the carrots and slice into strips and boil for 5 minutes.
Make a sauce from the orange juice, honey, soy sauce and ginger by mixing everything together.
Slice the boiled beef into strips and pour the sauce over, gently toss to coat.
Garnish the beef with the carrot and onion strips, and sprinkle with sesame seeds.
Serve with egg fried rice.
Dissolve beef broth mix in boiling water.
Add all remaining ingredients, but beef.
Bring to boil.
Add meat and lower heat. Simmer about three hours, or until meat is tender.
Chill meat in broth overnight.
Remove any fat that has risen to surface. Remove bay leaf.
Reheat.
Remove meat to platter and keep warm while making Horseradish Gravy.
Surround meat with mounds of well-seasoned cooked vegetables of your choice.
Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes.
In a wok, heat up oil until very high heat, stir-fry shredded ginger, and scallions until fragrant.
Toss in beef slices and continue to stir-fry for 4 minutes, or until beef is nicely browned.
Add in cooking wine and briskly stir-fry for another 1 minute. Dish out and serve with steamed rice.
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
rock pot.
Add corned beef brisket & onions.
Mix together
Cook beef a day in advance of serving.
Place meat in kettle; add just enough water to cover.
Add onion, carrot and seasonings. Cover and simmer 3 to 4 hours, or until meat is tender.
Let meat stand in broth 24 hours to absorb flavor.
Reheat meat in broth. Yields 8 portions.
o 40 minutes.
Transfer beef to a serving platter, season
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.