For the beef: place in large pan and
minutes.
Add the beef to the large sauce pan
igh heat. Cook and stir beef in the hot skillet until
Cook cabbage in enough boiling water to cover for about 6 minutes.
Drain, saving liquid.
Cook onion and green pepper in fat until tender.
Add cooked cabbage and tomato soup, seasonings, pimiento, sliced corned beef and enough cabbage liquid to cover mixture.
Simmer 20 minutes, or until sauce is thick.
igh heat and brown ground beef, seasoned with salt and pepper
r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
arge skillet brown the ground beef with onion, garlic, green bell
edium heat brown the ground beef with garlic, onion, green bell
Place first 10 ingredients in the crock pot along with garlic.
Cook on low for approx 6 hours.
Remove beef and shred.
Put back in the crock pot and mix with other ingredients.
Let cook for about a hour.
Serve meat with warm flour tortillas, salsa, and cheese.
You may also want to include sour cream, tomatoes, etc.
eans; set aside.
Place beef pieces in a large bowl
and brown the oxtails and beef stew meat on all sides
ackage directions.
Divide ground beef in half and make two
Prepare beef brisket as directed for corned beef.
Remove from cooking liquid and discard liquid.
Cut beef into shreds.
Return to 3-quart casserole.
Stir in tomato sauce, taco seasoning mix and water.
Cover.
Microwave at High for 5 to 7 minutes, or until hot, stirring once.
Use in tacos, burritos or enchiladas.
Serves 6 to 8.
nion in butter.
Crumble beef and add to onion with
large bowl combine the beef, chili powder, and salt.
In Dutch oven or 12 inch skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Reduce heat to medium. Stir in seasoning mix. Cook 5 minutes or until flavors are blended, stirring frequently. Cool 5 minutes.
Spoon beef onto wax-lined 15x10x1 inch baking pan, breaking apart as necessary. Freeze about 1 hour or until firm, stirring once.
Divide mixture into resealable quart-sized freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.
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.
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat. (I add about 1/2 cup water. This makes the meat crumble real well. I then cook the water dry.) Drain. Add flour and seasonings. Cook 1 minute, stirring constantly. Gradually add water. Bring to a boil. Reduce heat to low and simmer, uncovered, for about 15 minutes. Can be used for tacos, burritos, taco salad, etc.
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.