>Heat oil and butter in a skillet over medium-
Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot
and pinch of salt. Cut in 1/4 cup margarine and
d salt. Make a well in the center; add water.
In a medium bowl, mix together
Heat 2 tablespoons oil in a large skillet over med-
Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
Saute mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes.
tsp of the oil in a large saucepan on high
Brown meat in a large saucepan.
Stir in beef broth, lemon juice, Worcestershire sauce, garlic, sliced onion, sugar & spices.
Bring to a boil; reduce heat. Cover and simmer until beef is nearly tender, 1 to 1 1/4 hours.
Stir in veggies. Bring to a boil, then simmer 30 minutes more.
Combine flour and water in jar. Shake until smooth. Stir into stew.
Cook and stir until slightly thickened and bubbly. Season to taste.
This Dutch oven recipe can take a couple of
o stick cooking spray. Saute beef in batches for 2 mins, until
50\u00b0F.
Heat oil in a large frying pan over
ouquet and tie in washed cheesecloth the
5 minutes.
Wine Sauce: In a frying pan, melt butter
o broil.
Brown beef (or sausage) in a large pan with
ver medium heat.
Crumble in beef; stir until beginning to lose
Melt butter in a small saucepan over medium heat.
Add onions and cook until just softened, about 1 minute.
Whisk in flour and cook until light golden, about 1 minute.
Whisk in beef stock, milk, parsley, mustard, and nutmeg and whisk until smooth.
Season to taste with salt and pepper and cook, whisking, until thickened, 4-5 minutes.
Partly freeze beef. Slice very thin. ( It can be done in a food processor or by hand)Combine next six ingredients and place in a covered glass dish. Marinate several hours or overnight.
Heat 1\" of vegetable oil until very hot.
Drop in beef slices and garlic and fry on each side until dark brown and crisp. Drain on paper towels.
Put the garlic-rosemary paste in a small bowl and add
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.