r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
or 8 hours.
pull beef out of broth and put
Place roast in slow cooker and sprinkle with soup mix.
Cook at high setting (300\u00b0) for 7 to 8 hours for rare; 9 to 10 hours for medium.
Cool slightly for better slicing.
Skim any fat from broth.
Serve warm in broth.
s best), and carefully brown beef on all sides, turning with
Let the beef roast stand at room temperature
Pound beef well to make thin 5\"
Dissolve beef broth mix in boiling water.
Add all remaining ingredients, but beef.
Bring to boil.
Add meat and lower heat. Simmer about three hours, or until meat is tender.
Chill meat in broth overnight.
Remove any fat that has risen to surface. Remove bay leaf.
Reheat.
Remove meat to platter and keep warm while making Horseradish Gravy.
Surround meat with mounds of well-seasoned cooked vegetables of your choice.
ackage directions.
Divide ground beef in half and make two
Combine all ingredients into crock-pot.
Cook all day or night on low.
Shred beef apart with forks.
Heat corn or flour tortillas in microwave or in dry skillet.
Spoon meat mixture into shell and roll.
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.
skillet brown the ground beef and add Chipoltle chili powder
COMBINE beef, GRATED red onion, parsley, mint,
aking dish and add the beef stock.
Cover tightly and
ach and stack. Brown ground beef and drain the fat off
br>I made a raita recipe#47590. This is cool and
ven to 400\u00b0F. Place beef flat, fat side down, on