BEEF:.
combine tea, rice and
Mix ingredients 2 through 6. Pour over sliced tofu. Cover and soak at least 1 hour or overnight in refrigerator.
Preheat oven to 350 degrees.
Put tofu pieces on baking sheet. Season with paprika and pepper, to taste.
Bake for 20-25 minutes. Serve or use in recipe.
r skillet, brown the ground beef and onions over medium-high
Slice beef very thinly across the grain
resealable plastic bag. Add beef, coat with the marinade, squeeze
ackage directions.
Divide ground beef in half and make two
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.
ady first to actually make Beef Jerky with some preparation.
f grill and place a smoke pouch on the other side
Trim beef of any large extra fat. A little is good for flavor.
Place the roast in the middle of a large piece of aluminum foil.
Rub beef all over with all of the spices.
Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
DO NOT ADD ANY LIQUID TO THE CROCKPOT!
Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
Unwrap beef and serve with the \"smoker\" juices in the crock pot or with your favorite barbecue sauce.
Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
an on a rack, so smoke can get around it.
skillet brown the ground beef and add Chipoltle chili powder
First day: Combine liquid smoke, Worcestershire sauce, beef concentrate, garlic and 1 cup barbecue sauce. Marinate brisket in this mixture in the refrigerator overnight, tightly covered.
Second day: Bake, uncovered, in a 300 degree oven for 4 hours. Cool, wrap tightly in foil, and refrigerate overnight.
Third day: Remove meat, discard foil, slice brisket across grain and pour remaining barbecue sauce over meat. Reheat at 350 degrees for 30 minutes. Serve with sauce.
arinade just scale down the recipe and make a little more
Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
moker for a 2 hour smoke with cherry and maple woods