NOTE: The success of this recipe will depend upon how accurate
edium-high heat. Carefully add beef brisket and brown the meat
Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in
Put large boneless beef roast or brisket in nonmetallic container.
Combine water, salt, sugar, peppercorns, garlic, bay leaves and pickling spices.
Pour mixture over meat and refrigerate for 2 days.
Discard marinade liquid.
Other meat can be used in place of beef.
br>1 1/2 pounds boneless beef.
Ginger Orange:.
Combine
Heat oil in large skillet or Dutch oven over med-hi heat.
Add boneless beef chuck pieces, 1 c chopped onion, green pepper and garlic; cook until beef is evenly browned. Pour off drippings.
Sprinkle salt lover beef.
Add tomatoes w/ juice, water, tomato paste, chili powder, oregano and crushed red pepper.
Cover tightly; reduce heat and simmer 1 1/2 hours or until beef is tender.
Add beans; continue cooking, uncovered, 20 to 30 minutes.
Serve with cheese and additional chopped onion.
Trim fat from boneless beef sirloin steak.
Cut steak into 1 1/2-inch pieces.
Mix brown sugar, vinegar, oil, chili powder, salt and hot pepper sauce in medium bowl.
Add beef pieces; toss to coat.
Let stand 15 minutes.
br>I made a raita recipe#47590. This is cool and
op and sides of the beef with the musterd. With your
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Combine 3 quarts water, beef, star anise, galangal and sauces
In a medium skillet or wok heat 3 tablespoons oil over medium-high heat.
Add broccoli and mushrooms; stir-fry 1 minute or until crisp-tender.
Remove from skillet.
Add remaining 3 tablespoons oil to skillet and heat.
Add beef or chicken; stir-fry 1 to 3 minutes.
Return vegetables to skillet.
Add Oriental Sauce Mix.
Bring to boil, stirring constantly.
Boil 1 minute or until beef/chicken is cooked through.
Stir in tomatoes and heat through. Serve over rice, if desired.
Makes 4 servings.
Trim fat from beef steak.
Cut steak lengthwise
In 5 or 6 quart pressure cooker brown beef on all sides in oil.
Stir in all ingredients EXCEPT tomatoes.
Lock lid on pressure cooker and cook on high until the weight begins to \"jiggle\".
Lower heat to a slow consistent \"jiggle\" and cook for 15 minutes.
Remove from heat and let pressure release conventionally.
Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.
o 350\u00b0F.
Season beef. Combine chopped herbs, mustard, vegetable
Slice beef across grain into very thin
tablespoon oil and the beef; continue to cook, stirring occasionally
iece of cheesecloth.
Add beef broth, stout, tomato paste, browned
Slice beef across the grain into very thin strips.
In skillet, over medium-high heat, in hot oil cook beef and garlic until beef is browned.
Add onion.
Cook 5 minutes, stirring often.
Stir in soup, water and soy sauce.
Heat to boiling.
Add broccoli.
Reduce heat to low.
Cover, simmer 5 minutes or until vegetables are tender.
Serve over noodles.
Yields 4 servings.
Recipe may be doubled.
Prep time:
10 minutes; cook time:
20 minutes.
In crock pot layer carrots, mushrooms, and beef.
Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Stir in peas and cook, covered 5 minutes or until heated through.
Season if desired with salt and pepper.
I serve this with a crusty bread.