edium-high heat. Carefully add beef brisket and brown the meat
Boil beef in a large stockpot.
Add bay leaf.
Boil beef until tender (approximately 1/2 hour).
Skim foam that develops and discard.
In the beef broth, add carrots, onion, celery, beets and bell pepper.
Boil until beets are nearly white.
Add potatoes and tomato sauce.
After the potatoes are tender, add the cabbage and parsley.
Boil until cabbage is tender.
Add salt and pepper to taste.
Place beef in a large pot or Dutch oven.
Add water, beef base, salt and pepper.
Cover, bring to a boil, and simmer 1 hour.
Add parsnips, carrots, leeks, celery and potatoes.
Cover and simmer 30 minutes more, or until meat is tender.
Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
Taste and add sugar if it's too sour.
Ladle into soup bowls and garnish with sour cream.
Combine meat, bones and water in a deep saucepan and bring to a boil.
Skim any foam and fat off the top.
Stir in onions and tomatoes.
Cover, reduce heat to low, and simmer for 1 hour.
Add cabbage, apple, salt and pepper.
Simmer for 1 hour.
Stir in lemon juice and sugar.
Simmer for 20 minutes more.
Remove beef.
Meat can be cut up and stirred back into the soup, or served on the side.
In a slow cooker, layer ingredients (except sour cream and parsley) in the order listed.
Cover and cook on LOW 7-9 hours or until veggies are just tender.
Add more pepper, lemon or sugar if desired.
Top each serving with sour cream and parsley if desired.
eat.
Lift out the beef; set aside.
Remove marrow
ver medium heat. Cover the beef with the flour.
Put
eat until hot.
Add beef and cook over high heat
epper in a bowl. Dredge beef strips in the mixture.
eat.
Put flour and beef in a plastic bag; shake
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
2 to 5 minutes. Add beef cubes; cook and stir until
Place the beef roast in a large slow
Rinse corned beef thoroughly in cold water. Throw
inch deep - place your beef bones - bake for 3 hrs
Cook meat in frypan until it loses pink color.
Remove excess fat. Add lime or lemon juice, fish sauce, ground hot chili, sugar and ginger.
Stir in and cook for a couple of minutes.
Add onion last and cook just until wilted.
Garnish pork with roasted peanuts. Serve with loose-leaf lettuce as described in Thai Beef Appetizer recipe.
he roast with the roast beef slather (recipe on Recipezaar), let rest
inutes.
Pour in the beef broth, vinegar, and lemon juice
nd adjust seasonings as desired. Borscht sauce may be served hot