Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the corn
Toss beef and 1 T. Kitchen Bouquet
salt, and pepper. Dredge the beef chunks in the seasoned flour
Combine the beef cubes and 3 tablespoons rice
ube instead of 2 tsp beef bouillon; please note that most
Put beef, bouillon, and enchilada sauce into
Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.
Saute the onion and chile in the margarine.
Toss the potatoes in the mixture and bake in a 350\u00b0 oven until heated through. Serves 4. Best with broiled meats or baked chicken.
One serving of these potatoes more than exceeds the daily requirement for Vitamin A.
ver medium-high heat. Add beef to the hot oil and
heet with aluminum foil. Place chile peppers cut-side down on
Trim fat from beef and cut into 1/2-inch slices.
Over high heat sear the beef quickly in 1 tablespoon butter.
In 3 tablespoons butter (same pan) saute onion, garlic and mushrooms about 5 minutes.
Remove from heat. Stir in flour, meat extract paste, catsup, salt and pepper.
Stir until smooth.
Gradually add bouillon, stirring constantly bring to a boil.
Reduce heat and simmer for 5 minutes.
Over very low heat, add wine, dill and sour cream.
Add beef, simmer only until beef is hot. Serve over wild rice. Serves 6.
Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.
r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
ackage directions.
Divide ground beef in half and make two
Cut pork or beef into small cubes.
Saute in oil until browned.
Drain off fat.
Add chopped chilies, garlic, onion, tomato and water.
Season to taste with salt and pepper.
Cover tightly and simmer for about an hour, until tender.
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
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.