edium-high heat. Carefully add beef brisket and brown the meat
ver medium heat. Cover the beef with the flour.
Put
0 minutes (partly covered). Allow brine to cool completely.
Rinse
Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
Mix beef cubes and recipe #458575.
Peel and cube
tice there is no salt in this recipe, other than that used
In large pot heat the oil. When hot add the beef, onions, garlic and cook for 5 minutes, stirring frequently. Add the peppercorns, bay leaves, salt, beef bouillon, the wine and water.
Bring to a boil, lower the heat, cover and let it simmer for about 2 1/2 hours, stirring once a while.
Make sure there is enough liquid in the pot to almost cover the meat.
When finished the beef should be tender and nicely flavored ( thanks to the wine ).
Take out the peppercorn and bay leaves.
Spoon over pasta or potatoes.
Enjoy.
Prepare vegetables cutting into serving size pieces, sprinkle with 1/2 cup salt and let stand for three hours.
Rinse well with cold water to remove salt.
Brine Mix: Mix and bring to a boil.
Put vegetables in sterilized jars, cover with boiling brine and seal.
2 to 5 minutes. Add beef cubes; cook and stir until
Place the beef roast in a large slow
inch deep - place your beef bones - bake for 3 hrs
Rinse corned beef thoroughly in cold water. Throw
he roast with the roast beef slather (recipe on Recipezaar), let rest
Brown beef and onion in butter; sprinkle with salt, pepper and flour.
Stir in peas and pour in greased shallow casserole and set aside.
Make biscuit dough and turn out on lightly floured board and knead gently 1/2 minute; roll or pat 1/2 inch thick and spread with melted butter.
Sprinkle with chopped parsley and roll up like a jellyroll.
Cut in 1/2 inch slices and place cut side down on top of meat and vegetable mixture.
Bake at 400\u00b0 for 20 to 25 minutes.
Serves 6.
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.
arlic paste, black pepper and salt.
Cover the mixture with
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.
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.
Soak the Salt Beef overnight (included in prep time),
ake Jigg's Dinner, the salt beef and the split peas should