Trim brisket of excess gristle if needed.
ot enough to add the beef. Remove the meat, after browning
Combine the broth and pastina in a 1 1/2-quart casserole. Cover tightly and cook on High for 5 to 8 minutes, or until boiling.
Let the soup stand, covered, for 3 minutes.
For 1 serving:
Combine 1/2 cup beef broth and 1/2 ounce dry pastina in a serving bowl.
Cover tightly and cook on High for 1 to 3 minutes, or until boiling.
Let it stand for 2 minutes.
Preheat oven to 350.
Salt and pepper pork chops. Brown slightly on each side.
Put in baking dish (size depending on how many pork chops are being prepared) and cover with beef broth (if more than 3 or 4 pork chops are being prepared, having an extra can of beef broth on hand might not hurt) and add soy sauce, if desired.
Bake for 1 1/2 hours. Drain after cooking.
These can be eaten hot out of the oven, or they taste just as good (maybe better) reheated and served the next day.
he vegetables then add the Beef Broth while stirring. Bring up to
In saucepan combine vegetable juice cocktail, beef broth and water.
Heat through.
Serve in 6 mugs.
This is good served warm or chilled.
edium-high heat. Carefully add beef brisket and brown the meat on
Combine all dry ingredients. Rub over brisket.
Heat oil over medium heat. Brown meat on both sides, about 10 minutes total.
Transfer meat to a slow cooker. Add beef broth. Cover and cook on Low until beef pulls apart easily with fork, about 8 hours.
Remove meat from slow cooker on to serving dish. Pull apart meat with fork. Serve plain or with barbeque sauce of your choice. Great on hamburger buns for a sandwich too.
eason both sides of the brisket with a fair amount of
dium-high heat and sear beef brisket, fat side down at
pen up the packaged corned beef and pour all of the
Sprinkle brisket with seasoned salt and black
cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place
ixture over both sides of brisket.
Heat olive oil in
esealable plastic bag. Add the brisket, coat with the marinade, squeeze
Whisk together the beef broth, 2 tablespoons of liquid smoke,
Place beef broth into slow cooker.
Add brisket.
Place onion on the top of brisket
Cook until brisket is tender.
Use the juice on the bottom of cooker to make gravy when brisket is done.
o saute setting.
Dry brisket and season generously with salt
ver medium-high heat; pat brisket dry with paper towels. Rub
t almost smokes. Season the brisket with salt and pepper. Carefully