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.
Soak the Salt Beef overnight (included in prep time),
ake Jigg's Dinner, the salt beef and the split peas should
Bring water to a boil, add peas. Cook until soft.
In another pot boil the pig tail or salt beef until most of the salt is removed.
Drain the pig tail or salt beef from water and set aside.
To the water, add chopped onion, garlic, thyme, tomatoes, meat, coconut milk or creme, pepper,and rice. Bring to a boil then lower heat and cover pot to steam rice for 30 minute.
Add the peas and pig tail or salt beef to the rice and serve.
teak is tender.
Add beef broth, 1/2 cup water
Cut beef into bite-sized pieces; place in Dutch oven or any ovenproof pan.
Salt beef.
Add remaining ingredients.
Bake covered at 300\u00b0 for 3 to 4 hours.
Serve over cooked noodles.
Brown beef and onions; drain.
Combine cream cheese, soup and milk.
Add salt, beef and catsup.
Pour into 2-quart casserole. Bake at 375\u00b0 for 10 minutes.
Place biscuits on top.
Bake another 15 to 20 minutes.
In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.
*Ground beef makes a flavorful substitute.
Put all ingredients together and slow cook until done.
Can substitute 3/4 cup beef broth instead of wine.
One cup equals 156 calories.
Soak salt beef overnight in cold water on stove.
Next day drain and add new water, enough to cover meat.
Place salt pork in pot.
Bring to a boil, reduce heat and simmer about 2- 2 1/2 hours.
Add your cabbage, carrots, turnip.
Simmer another 1/2 hour.
Add potatoes and simmer until done, about 45 minutes.
Blueberry Duff: Once you have mix ingredients and placed in pudding bag, boil in jigg's dinner pot when you only have an hour left of simmering.
About 15 minutes before you have added your potatoes.
Preheat oven to 375\u00b0.
Season meat with pepper.
Insert meat thermometer into thick part of roast.
Mix salt, flour and water. Make mixture thick that just clings together.
Put on 1 1/2-inches thick in oiled roasting pan.
Be sure it is well covered (no cracks or holes, especially around base).
Rinse and pick over the yellow split peas and soak overnight in clear water.
Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.
Preheat oven to 500\u00b0.
Rub roast well with black pepper.
Let stand 5 minutes.
Then sprinkle with Worcestershire sauce and rub in well.
Place a 2 inch layer of salt in pan and sprinkle lightly with cold water.
Place roast in pan.
Pyramid salt on roast until covered with thick layer of salt.
Sprinkle with cold water so that salt will stick.
Cook 12 minutes per pound.
When done, remove and let cool 20 minutes.
Break salt crust from roast with hammer.
Slice and serve with vegetables.
ver high heat.
Pat beef dry.
Add to skillet
00b0F.
Season steaks with salt and pepper. In a pan
boil the beef brisket to use water sparingly.
hem through the spit. Some recipes include a layer of fat
br>Pour Onion soup mix, beef, and chicken broths over roast
o use in recipes).
Add in the ground beef, onion and