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Thursday, April 30, 2015

Beef Broccoli On Pancake Noodles

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 1 1/2 lbs beef
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons oil
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon sherry wine
  • 1 garlic clove, crushed
  • 1 1/2 lbs broccoli, peeled and sliced
  • 1 (14 1/2 ounce) can chicken broth
  • 1 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1 dash pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • pancake noodles (pancake noodles)

Recipe

  • 1 thinly slice beef. combine beef with 1 1/2 tablespoons of the soy sauce, 1 tablespoon of the oil, the 1 1/2 tablespoons cornstarch, and the sherry; marinate for 20 minutes.
  • 2 in a wok or skillet, heat the remaining 1 tablespoon oil. brown garlic; discard. brown beef; add broccoli and stir-fry fot 30 seconds. stir in the broth, the remaining 1 tablespoon soy sauce, the salt, sugar and pepper.
  • 3 combine the 1 tablespoon cornstarch with the water; stir into hot mixture. cook, stirring constantly, until mixture thickens.
  • 4 serve over pancake noodles.

Beef Broth With Semolina Dumplings

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 5 tablespoons unsalted butter
  • 1 extra-large egg
  • 3/4 cup semolina flour
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (freshly grated, please)
  • 3 1/2 quarts beef broth (homemade preferred)
  • 1/2 cup chives, chopped (fresh)

Recipe

  • 1 in a food processor, cream the butter and egg until light (about 30 seconds).
  • 2 add the flours, salt and nutmeg, then process for 1 minute.
  • 3 scrape down the bowl, and process for another minute. the dough should forma ball around the middle spindle. (if you don't have a food processor, you can use a mixer, but double the processing time.).
  • 4 wrap the dough in plastic, and let rest, chilled, for about 2 hours, until stiff enough to shape into dumplings.
  • 5 after the dough is rested, bring the broth to a simmer in a large soup kettle. adjust the heat if needed to maintain a gentle simmer.
  • 6 scoop the dough into balls, 1 rounded tablespoon at a time, roll into ovals, and drop into the simmering broth.
  • 7 after all dumplings are in the broth, simmer, covered, for 18 - 20 minutes, until the dumplings are light and puffy.
  • 8 ladle the soup into serving bowls, and top with the chives.

Beef Brisket With Spicy Mustard Sauce

Total Time: 4 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 3 hrs

Ingredients

  • Servings: 6
  • 1 (4 -5 lb) beef brisket
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons worcestershire sauce
  • 1 cup beef broth
  • 1 tablespoon prepared mustard
  • 1 tablespoon prepared horseradish
  • fresh ground black pepper
  • 1 yellow onion, sliced
  • 1 tablespoon brown sugar
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon dill weed
  • 1/4 cup dijon mustard
  • 1/4 cup prepared mustard
  • 2 teaspoons vegetable oil

Recipe

  • 1 remove excess fat from brisket; place in a non aluminum baking pan.
  • 2 combine the next 8 ingredients in a bowl; pour over brisket.
  • 3 cover and marinate 4-5 hours or overnight, turning once.
  • 4 remove brisket from refrigerator 1 hour before roasting.
  • 5 preheat oven to 350°f.
  • 6 roast in marinade, covered, for 2 hours, basting several times.
  • 7 place onion rings on top of brisket and baste again.
  • 8 roast, covered, until meat is tender, about 1 hour longer.
  • 9 make mustard sauce: in a small bowl, stir the sugar with the vinegar until sugar is dissolved.
  • 10 stir in remaining ingredients and mix well.
  • 11 cover and chill; serve at room temperature.
  • 12 remove brisket from pan and let stand 10 minutes before carving.
  • 13 slice brisket thinly across the grain and serve immediately with spicy mustard sauce.

Beef Brisket Rub By Mean Chef

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 2 1/2 tablespoons dark brown sugar
  • 1 1/2 teaspoons dried sweet basil leaves
  • 1/8 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground savory
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon pepper
  • 2 tablespoons paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt

Recipe

  • 1 mix ingredients together and place in a shaker if you have one.
  • 2 sprinkle liberally over a 5-6 pound brisket and wrap tightly in plastic.
  • 3 refrigerate at least overnight, until cooking time.

Beef Bordelaise

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 6 -8 beef tenderloin steaks
  • 2 tablespoons finely chopped shallots
  • 3/4 cup dry cabernet sauvignon wine or 3/4 cup other red wine
  • 1 bay leaf
  • 1 pinch thyme
  • 1/2 cup fresh mushrooms or 1/4 cup canned mushroom
  • 1 3/4 cups strong beef broth

Recipe

  • 1 pan broil tenderloins in butter until a little underdone. keep warm.
  • 2 in same pan, saute shallots.
  • 3 add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup.
  • 4 remove bay leaf.
  • 5 strain juice through sieve, rubbing shallots through; reserve.
  • 6 saute mushrooms in 2 tablespoons butter.
  • 7 stir in flour until smooth.
  • 8 add broth; cook and stir until boiling and thickened.
  • 9 add salt and pepper to taste; add wine mixture.
  • 10 if too thick, thin with water; if too thin, cook longer.
  • 11 serve sauce over beef.

Beef Broth

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

  • 4 lbs soup bones with meat
  • 3 carrots, cut up
  • 2 medium onions, cut up
  • 2 stalks celery & leaves, cut up
  • 8 sprigs fresh parsley
  • 10 black peppercorns
  • 1 tablespoon dried basil or 1 tablespoon thyme, crushed
  • 4 bay leaves
  • 2 garlic cloves, halved
  • 1 1/2 teaspoons salt
  • 10 1/2 cups water

Recipe

  • 1 place soup bones in a large shallow roasting pan.
  • 2 bake in a 450 oven about 30 minutes or till well browned, turning once.
  • 3 place soup bones in a large pot.
  • 4 pour 1/2 cup of the water into roasting pan, scraping up crusty browned bits.
  • 5 add water mixture to pot.
  • 6 add carrots, onions, celery, parsley, black peppercorns, basil, bay leaves, garlic, and salt.
  • 7 add rest of water and bring to boil.
  • 8 reduce heat.
  • 9 cover and simmer for 3 1/2 hours.
  • 10 remove soups bones.
  • 11 strain broth.
  • 12 discard vegetables and seasonings.
  • 13 if using broth while hot, skim fat.
  • 14 or chill, then lift off fat.
  • 15 refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.

Beef Bourguignon

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

  • Servings: 6
  • 1/4 cup butter
  • 1 1/2 lbs boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat)
  • 1/2 cup brandy
  • 1/2 lb pearl onion
  • 1/2 lb mushroom (small, fresh)
  • 2 1/2 tablespoons potato starch
  • 4 beef bouillon cubes (dissolved in 1/4 cup water)
  • 1 (6 ounce) can tomato paste
  • 2 cups burgundy wine
  • 3/4 cup dry sherry
  • 1 cup ruby port
  • 1/4 teaspoon pepper (freshly ground, more or less, to taste)
  • 1 bay leaf

Recipe

  • 1 brown all beef cubes in butter in a large dutch oven, a few at a time.
  • 2 do not crowd.
  • 3 in a small saucepan heat 1/4 cup of the brandy until the vapors rise.
  • 4 ignite and pour over the beef.
  • 5 when the flames die, remove the beef and set aside.
  • 6 add butter to dutch oven and brown onions over low heat.
  • 7 add mushrooms and continue cooking, about 3 minutes.
  • 8 remove dutch oven from the heat.
  • 9 stir in flour or starch, meat paste or cubes, and tomato paste.
  • 10 blend well.
  • 11 stir in burgundy, sherry, and port.
  • 12 bring just to boiling.
  • 13 remove from heat and add beef, pepper, and bay leaf.
  • 14 bake, covered 300 degrees f for 3 to 4 hours.
  • 15 add more burgundy if mixture becomes too dry.
  • 16 just before serving, again, flame 1/4 cup brandy and pour over mixture.

Beef Broccoli Fettuccini Alfredo

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 (16 ounce) box fettuccine pasta
  • 1 lb stewing beef
  • 1 (10 ounce) box frozen broccoli florets
  • 1/2 cup butter
  • 8 ounces cream cheese
  • 8 ounces half-and-half
  • 1/4 cup parmesan cheese
  • 1 tablespoon garlic powder

Recipe

  • 1 prepare the broccoli per packaged directions and set aside.
  • 2 brown the stew beef, cutting the larger pieces into smaller ones. set aside.
  • 3 heat one gallon of water to a rolling boil and prepare the pasta per packaged directions.
  • 4 for the alfredo sauce, i used grits-n-ms's wonderful recipe, #64196: melt the butter in a sauce pan.
  • 5 add cream cheese and whisk.
  • 6 add half and half.
  • 7 add parmesan cheese and garlic powder. whisk until smooth. set aside.
  • 8 when the pasta is done, mix it all together. mangia!

Baked Beans Casserole

Total Time: 5 hrs 40 mins Preparation Time: 10 mins Cook Time: 5 hrs 30 mins

Ingredients

  • Servings: 4
  • 1 quart water
  • 1 cup dried navy beans
  • 1 cup tomato sauce
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 tablespoon dry mustard
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 green pepper, chopped
  • 2 stalks celery, chopped
  • 1/2 lb lean ground beef, cooked until brown
  • 1/3 cup buttermilk
  • 1 cup baking mix

Recipe

  • 1 cook beans in water in a covered pan until soft, about 2 hours on medium.
  • 2 preheat oven to 350°f.
  • 3 drain water and save about 1 cup of water.
  • 4 add remaining ingredients plus the reserved bean liquid.
  • 5 simmer, covered, for about 3 hours in the oven at 350°f.
  • 6 for biscuit topping: mix the ingredients together and drop by spoonfuls on top of casserole, 20 minutes before serving time.
  • 7 turn up the oven to 425°f and bake for 20 minutes or until biscuits are golden brown.

Beef Brisket With Carrots And Prunes

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

  • Servings: 6
  • 3 1/2 lbs boneless beef brisket
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 3 cups carrots, sliced in ovals
  • 1/4 cup packed brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 8 ounces pitted prunes
  • 1/2 cup water

Recipe

  • 1 heat oil and brown beef brisket.
  • 2 remove meat and pour off drippings.
  • 3 add onion to pan, cook and stir 5 minutes or until tender.
  • 4 add 1/2 cup water to pan.
  • 5 return meat to pan, bring to a boil.
  • 6 reduce heat, cover tightly and simmer 2-3 hours.
  • 7 check that it is not drying out, if so, add some more water.
  • 8 add carrots, brown sugar, lemon juice, salt, cinnamon and pepper.
  • 9 continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender.
  • 10 add prunes, cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced and prunes are plumped.

Beef Bourguignonne For A Crowd

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

  • Servings: 50
  • 12 lbs lean beef, well trimmed,cut into 1 inch cubes
  • 2 tablespoons paprika
  • 2 1/2 tablespoons oil
  • 3 1/2 ounces flour
  • 1 1/2 teaspoons marjoram or 1 1/2 teaspoons basil
  • 1 1/2 teaspoons thyme
  • 1/2 teaspoon pepper
  • 2 1/2 lbs onions, chopped
  • 1 1/2 lbs carrots, sliced
  • 12 ounces celery, diced
  • 3 1/2 cups water or 3 1/2 cups no-salt-added beef broth (divided)
  • 1 1/2 tablespoons fresh gingerroot, grated (optional)
  • 3 tablespoons garlic, minced
  • 1 1/2 bay leaves
  • 5 1/2 cups burgundy wine
  • 1/2 cup reduced-sodium soy sauce
  • 1 2/3 lbs fresh mushrooms, sliced (optional)
  • 6 1/2 lbs noodles
  • 1/2 cup parsley, chopped

Recipe

  • 1 dry meat cubes well and coat with paprika.
  • 2 in a large, heavy pot, heat oil and brown meat.
  • 3 mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat.
  • 4 continue to brown for 10 minutes more.
  • 5 in another pot, cook onions, carrots, and celery in a little of the salt-free broth or water.
  • 6 add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce.
  • 7 simmer for 2 1/2-3 hours or until beef is tender fifteen minutes before stew is done, add sliced mushrooms (if desired) cook noodles and drain.
  • 8 serve a no.6 dipper of stew over 1 cup of noodles.
  • 9 garnish with parsley.

Beef Bourguignon

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

  • Servings: 6
  • 1 cup chopped bacon
  • 3 lbs lean beef, cut into 1 inch cubes
  • 1 tablespoon salt
  • 2 tablespoons flour
  • 1/2 teaspoon pepper
  • 3 cups sliced onions
  • 2 cups baby carrots, whole
  • 1/2 cup cognac
  • 1 clove garlic, minced
  • 3 cups burgundy wine
  • 2 cups beef stock
  • 1 tablespoon tomato paste
  • 1 bay leaf, crumbled
  • 1/2 teaspoon thyme
  • 3/4 lb fresh mushrooms, quartered
  • 18 small onions, peeled and parboiled
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • pepper
  • 1/2 cup chopped parsley

Recipe

  • 1 saute bacon in large skillet until brown.
  • 2 remove with a slotted spoon.
  • 3 season beef cubes with salt, pepper and flour and fry in bacon grease a few at a time until browned.
  • 4 combine beef cubes with bacon in a large casserole.
  • 5 in the same skillet in which bacon and beef was sauteed, saute sliced onions, carrots and garlic until golden brown.
  • 6 add cognac and flame.
  • 7 stir until flames subside.
  • 8 add onions and carrot mixture to the casserole.
  • 9 mix well.
  • 10 stir in burgundy, beef stock, tomato paste, bay leaf and thyme.
  • 11 bring to boil on top of stove, cover and place in oven and bake at 325 degrees for 2 1/2 to 3 hours, or until meat is very tender.
  • 12 skim grease, and thicken with a cornstarch and water mixture if necessary
  • 13 meanwhile, saute the mushrooms in butter and oil until sizzling and brown.
  • 14 add lemon juice, salt, pepper and onions and cook for 2 minutes.
  • 15 just before serving, add mushrooms and parsley to top of the casserole.
  • 16 serve atop buttered egg noodles or rice.

Beef Bourguignonne

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 1/2 lbs lean beef chuck, cut into 1 1/2 inch chunks
  • 2 tablespoons vegetable oil
  • 1 (10 1/2 ounce) can condensed beef broth
  • 1 cup burgundy wine or 1 cup dry red wine
  • 2 cloves garlic, minced
  • 3 large carrots, peeled and cut into 1 inch chunks
  • 2 potatoes, peeled and cut into 1 inch chunks
  • 1/2 lb small whole fresh mushrooms, cleaned
  • 1 (10 ounce) package frozen pearl onions
  • 1/4 cup water
  • 2 tablespoons all-purpose flour

Recipe

  • 1 in a large bowl, combine thyme, salt and black pepper.
  • 2 add beef and toss to coat.
  • 3 in a large pot, heat oil over medium heat.
  • 4 add half of the beef and cook 10 minutes, or until browned, stirring occasionally.
  • 5 transfer beef to bowl.
  • 6 repeat with remaining beef, then return the already browned beef to the pot.
  • 7 stir in broth, wine, and garlic.
  • 8 reduce heat to low, cover tightly and simmer 1 hour, stirring occasionally.
  • 9 add carrots, potatoes, mushrooms and onions.
  • 10 cover and cook 1 hour, stirring occasionally.
  • 11 in a small bowl, combine water and flour; gradually stir into the stew.
  • 12 cook, uncovered, 10 minutes, or until stew is slightly thickened, stirring occasionally.

Baked Beans

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 3 (14 ounce) cans lamb and beans
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup ketchup
  • 3 tablespoons mustard
  • 1 cup brown sugar, according to your taste
  • 1 -2 cup barbecue sauce, according to your taste

Recipe

  • 1 brown ground beef, onions, garlic.season with your favorite seasonings. i love herbs so i use different herbs each time. drain.
  • 2 in a large bowl mix all ingredients including ground beef together. taste test for your approval. add more if you feel you need it. careful with the sugar. pour into baking dish. be sure to leave room in the dish to avoid spillage.
  • 3 bake for 1 1/2 hours at 350.
  • 4 sometimes i cut up raw bacon and stir into mixture instead of using ground beef. this eliminates browning. good either way you choose.
  • 5 i like mine to cook until the sauce thickens. i don't care for runny baked beans.

Beef Broccoli Stir Fry

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

  • Servings: 2
  • 1/2 lb boneless beef roast (sirloin, rib eye, or top loin)
  • 1 tablespoon cornstarch
  • 4 tablespoons soy sauce, divided
  • 1 teaspoon sugar
  • 1 teaspoon fresh gingerroot, minced
  • 1 garlic clove, minced
  • 1 lb fresh broccoli
  • 1 1/4 cups water
  • 4 teaspoons cornstarch
  • 3 tablespoons vegetable oil, divided
  • 1 onion, chunked
  • hot cooked rice

Recipe

  • 1 cut beef across grain at a diagonal into thin slices.
  • 2 combine 1 tablespoon each cornstarch, soy sauce, sugar, ginger, and garlic in a small bowl; stir in beef.
  • 3 let stand 15 minutes.
  • 4 meanwhile, remove flowerets from broccoli; cut in haf lenthwise.
  • 5 peel stalks; cut croswise into 1/8-ince slices.
  • 6 combine water, 4 teaspoons cornstarch and remaing soy sauce; set aside.
  • 7 heat 1 tablespoon oil in hot wok or large skillet over high heat.
  • 8 add beef and stir-fry for 1 minute; remove.
  • 9 heat remaining 2 tablespoons oil in same pan.
  • 10 add broccoli and onion; stir-fry for 4 minutes.
  • 11 stir in beef and soy sauce mixture.
  • 12 cook and sitr until mixture boils and tickens.
  • 13 serve immediately over rice.

Beef Broth Braised Beef Stew

Total Time: 2 hrs 30 mins Cook Time: 2 hrs 30 mins

Ingredients

  • Servings: 4
  • 1/4 cup vegetable oil
  • 3 cloves garlic, chopped
  • 2 lbs beef stewing meat, cut in 1-inch- 1/1/2-inch size
  • 1/4 cup flour
  • 1 tablespoon butter
  • 1 medium size onion, finely diced
  • 1 medium sized carrot, finely diced
  • 2 stalks celery, finely diced
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 sprigs fresh thyme
  • 0.5 (375 ml) bottle red wine
  • 5 cups beef broth
  • 2 bay leaves
  • 4 medium sized potatoes, cut into bite-sized pieces
  • 2 medium sized carrots, cut into bite-sized pieces
  • 1/2 medium turnip, cut into bite-sized pieces

Recipe

  • 1 i like to use a dutch oven to make the stew, but a good sized pot with a thick bottom will do the trick.
  • 2 in a dutch oven, over medium high heat add the oil and garlic, once it starts to brown the oil will be hot enough to add the beef. remove the meat, after browning on all sides, and place to the side; add butter and allow to melt.
  • 3 sauté the onions, carrots and celery until soft, add the dijon mustard, salt, pepper, thyme and red wine.
  • 4 deglaze the pot making sure to get all the browned bits stuck to the bottom, these add flavor. add beef, beef broth and bay leaves.
  • 5 cover and bring to a boil for 5 minutes. place in a 325f oven for 30 minutes, add potatoes, carrots and turnips. gently incorporate into the stew, return to the oven for another 2 hours. stir every 30 minutes.
  • 6 if time permits, make the day before, letting you stew sit overnight, it will enhance the flavors.
  • 7 if you do not use red wine, add 2 cups extra broth.

Beef Biscuit Cups

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 1 lb ground beef
  • 1 (14 ounce) jar spaghetti sauce
  • 2 (8 ounce) cans large refrigerated biscuits (8 oz each, i prefer pillsbury grands)
  • 1 cup shredded cheddar cheese
  • 1 teaspoon italian seasoning

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 brown ground beef, drain, add spaghetti sauce and seasoning.
  • 3 cook over medium heat about 5-10 minutes or until heated through.
  • 4 press biscuits into the bottom and up the sides of greased muffin cups.
  • 5 spoon 2 tablespoons (+) meat mixture into the center of each cup.
  • 6 bake for 15 to 17 minutes or until golden brown.
  • 7 sprinkle with cheese, bake 3 minutes longer or until cheese melts.

Beef Brisket Sandwiches

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

  • 1 (4 -5 lb) beef brisket
  • salt and pepper
  • 1/4 cup beef, rub of your choice (there are several excellent ones here on zaar)
  • 2 small yellow onions, diced
  • 4 garlic cloves, minced
  • 1/2 cup beef stock or 1/2 cup broth
  • 1/2 cup lager beer
  • 10 sandwich buns, toasted
  • barbecue sauce

Recipe

  • 1 season brisket generously with salt and pepper and coat with beef rub.you may want to use less salt if the rub has salt in it.
  • 2 cover with plastic wrap and let stand at room temperature 1 hour or in refrigerator overnight.i usually prepare it the night before.
  • 3 put onions,garlic,stock, and beer in a slow cooker and add brisket,fat side up.
  • 4 cover and cook on high for 8 hours.
  • 5 transfer brisket to a carving board and cover loosely with aluminum foil.
  • 6 let stand for 30 minutes.
  • 7 slice brisket across the grain and fill rolls with meat.
  • 8 top with barbeque sauce and enjoy!

Beef Bourguignonne

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

  • Servings: 10
  • 3 lbs boneless beef top sirloin steaks (1-2)
  • 1/2 cup all-purpose flour
  • 4 slices bacon, diced
  • 2 medium carrots, diced
  • 8 small red potatoes, unpeeled, quartered
  • 8 -10 mushrooms, sliced
  • 20 -24 pearl onions (i couldn't fine any so i just used one large onion)
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • black pepper
  • 2 1/2 cups burgundy wine or 2 1/2 cups beef broth

Recipe

  • 1 cut beef into 1-inch pieces. coat with flour, shaking off excess; set aside. cook bacon in a large skillet over medium heat until partially cooked. add beef; brown on all sides. drain and discard fat.
  • 2 layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt and pepper to taste and beef mixture in slow-cooker. pour wine over all.
  • 3 cover and look on low 8-9 hours or until beef is tender. remove and discard bay leaf before serving.

Beef Brisket With Horseradish Sauce

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

  • Servings: 10
  • 6 -7 lbs beef brisket
  • 4 1/2 teaspoons seasoning salt
  • 4 -5 teaspoons flour
  • 1/2 cup chili sauce
  • 1/2 cup ketchup
  • 1 (5 ounce) jar prepared horseradish
  • 1 cup boiling water

Recipe

  • 1 sprinkle the beef with seasoned salt; coat evenly with flour.
  • 2 set on a rack in a roasting pan and roast at 450 f.
  • 3 for 30 minutes.
  • 4 combine the chili sauce, ketchup, and horseradish; mix well and spoon over meat.
  • 5 pour boiling water into bottom of pan; cover.
  • 6 reduce temperature to 350 f.
  • 7 and return meat to oven.
  • 8 continue roasting about 3 hours, or until meat is tender.
  • 9 if desired, thicken cooking liquid for gravy.

Beef Bourguignon - 9 Net Carbs

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

  • Servings: 6
  • 8 pieces cooked bacon, chopped
  • 1 1/2 cups red wine
  • 1 1/2 cups beef broth
  • 1 bay leaf
  • 1 1/2 teaspoons thyme
  • 1/4 cup tomato paste
  • 1 teaspoon dijon mustard
  • 2 tablespoons minced garlic
  • 1 teaspoon black pepper
  • 1 tablespoon quick-cooking tapioca
  • 2 tablespoons olive oil, divided
  • 2 (10 ounce) packages mushrooms, quartered
  • 1 1/2 teaspoons celery salt
  • 2 lbs beef stew meat, fat trimmed
  • 1 (1 lb) bag frozen pearl onions, thawed

Recipe

  • 1 add first 10 ingredients (bacon through tapioca) to crockpot; stir well to combine.
  • 2 in medium skillet, over med heat, warm 1 tbsp oil; add mushrooms and celery salt to the pan.
  • 3 increase heat to med-high and cook mushrooms until they are browned and have given off their liquid (about 5 min).
  • 4 drain mushrooms and add them to the crockpot.
  • 5 return skillet to heat, add remaining olive oil and brown the beef in the oil.
  • 6 add the beef and onions to the crockpot, then stir all ingredients well.
  • 7 cover and cook on low for 7 hours.
  • 8 stir stew well and cook 1 hr more. remove bay leaf before serving.

Beef Bbq's

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 2 lbs ground beef, brown with
  • salt & pepper
  • 1/2 cup celery
  • 1/2 cup onion
  • 1/4 cup green pepper
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup sugar
  • 2 tablespoons vinegar
  • 1 -2 tablespoon worcestershire sauce
  • 1/2 cup ketchup

Recipe

  • 1 brown ground beef, add rest of the ingredients and simmer for 1 hour.

Beef Borscht With Sour Cream

Total Time: 5 hrs 30 mins Preparation Time: 1 hr Cook Time: 4 hrs 30 mins

Ingredients

  • Servings: 12
  • 1 1/2 lbs stew meat (or 4 lbs. of shind of beef or 4 lbs. of beef shanks)
  • 1 large marrow, bone
  • 1 tablespoon salt
  • 1 teaspoon salt
  • 1 (16 ounce) can tomatoes, undrained
  • 1 medium onion, peeled &quartered
  • 1 celery, cut up
  • 3 parsley sprigs
  • 6 whole black peppercorns
  • 1 bay leaf
  • 2 cups shredded pared beets (or canned whole beets, not pickled)
  • 3 cups coarsely shredded cabbage (1 lb. or about 1/2 of one cabbage)
  • 1 1/2 cups thickly sliced pared carrots
  • 1 cup chopped onion
  • 2 teaspoons dill weed (or 2 tbsp fresh)
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • sour cream

Recipe

  • 1 first day:.
  • 2 place the marrow bone, 1 tablespoons salt, and 2 quarts water in a deep 8 quart (2 gal) kettle or soup pot.
  • 3 cover and bring to a boil; skim the surface.
  • 4 reduce heat; simmer, covered one hour.
  • 5 add tomatoes, quartered onion, celery, parsley, peppercorns, and bay leaf; simmer, covered for 2 hours.
  • 6 remove from heat.
  • 7 lift out the beef; set aside.
  • 8 remove marrow bone and discard.
  • 9 strain the soup; skim off fat. (you should have about 9 cups of liquid.).
  • 10 return the soup and beef to the kettle.
  • 11 add beets, cabbage, carrots, chopped onion, dill, vinegar, sugar, and 1 teaspoons salt; bring to a boil.
  • 12 reduce heat; simmer covered for 30 minute or until beef & veggies are tender.
  • 13 remove from heat and refrigerate over night.
  • 14 day two:.
  • 15 remove the beef from the soup. cut it into cubes and return to the soup. heat gently to boiling.
  • 16 top each serving with a spoonful of sour cream and garnish with snipped dill.
  • 17 i have no idea how many servings this actually makes since i always divided it up and froze it. i've guessed for this and if i was wrong i apologize.

Beef Brisket With Burgundy-orange Sauce

Total Time: 7 hrs Preparation Time: 3 hrs Cook Time: 4 hrs

Ingredients

  • Servings: 8
  • 1 envelope onion soup mix
  • 1 1/2 cups burgundy wine
  • 1/4 cup water
  • 2 tablespoons flour
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1/3 cup orange marmalade
  • 1 1/2 teaspoons grated orange rind
  • 2 teaspoons sugar
  • 4 cloves garlic, minced
  • 1/4 teaspoon pepper
  • 4 lbs beef brisket
  • 1 lb mushroom, cut into quarters

Recipe

  • 1 preheat the oven to 300 degrees f.
  • 2 in a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended.
  • 3 stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
  • 4 add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket.
  • 5 cover and bake for 4 hours, basting every hour, until tender when pierced with a fork.
  • 6 if the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees.
  • 7 remove from the oven and place the brisket on a sheet of heavy foil.
  • 8 pour the sauce into a bowl, cover, and refrigerate.
  • 9 when the brisket is cool, wrap in foil and refrigerate.
  • 10 remove solidified fat from the sauce and discard.
  • 11 slice the brisket thinly against the grain.
  • 12 overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
  • 13 pour the sauce over the meat and heat in the oven until hot and bubbly.
  • 14 serve to thankful guests.

Beef Bourguignon With Roasted Potatoes

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

  • Servings: 6
  • 2 lbs boneless beef stew meat, chopped into bite sized chunks
  • 1/4 cup flour
  • 2 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 3 tablespoons canola oil, divided
  • 1 tablespoon butter
  • 3 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 large bay leaf
  • 1 teaspoon fresh minced thyme
  • 3 cups dry red wine
  • 8 ounces sliced mushrooms
  • 1 lb small yellow potato
  • 1 tablespoon olive oil
  • sea salt
  • fresh ground black pepper

Recipe

  • 1 combine the flour, salt and pepper in a large ziploc bag and then add the beef and shake well so all the beef has been covered by the flour.
  • 2 heat 1 tbsp oil and butter in a large cast iron (or heavy bottomed) pan over medium high heat. once the butter has melted and is sizzling, add the beef and cook for about 4 minutes per side, until just browned. remove beef and place on a plate.
  • 3 in a large pot, heat the 1 tablespoons of oil over medium heat. once hot, add the onions, carrots and celery. sprinkle vegetables with a pinch of salt and saute for ten minutes (adding the minced garlic after five minutes) until onion is translucent and carrots have started to become tender. add the minced thyme and stir to combine.
  • 4 then, add the beef to the vegetables along with the wine and bay leaf. bring to a boil, then reduce to a slow simmer (low heat setting) and partially cover pot, leaving about a half inch open.
  • 5 slowly simmer beef for three hours. after three hours, the wine should have reduced to a thick, velvety sauce and the beef should be very, very tender. season with the additional teaspoon of salt and a pinch of black pepper.
  • 6 near the end of the simmering process, heat the remaining tablespoon of oil in a saute pan. add the mushrooms and a pinch of salt and saute for ten minutes until tender. stir cooked mushrooms into beef at the very end.
  • 7 to make the roasted potatoes, preheat oven to 375 degrees. wash potatoes and chop into fourths. lay potatoes on a foil lined sheet tray and drizzle with olive oil, then sprinkle with sea salt and pepper. roast for 35 minutes, tossing occasionally, until crisp and golden.
  • 8 to serve, remove bay leaf from beef and serve beef alongside roasted potatoes with an additional sprig of thyme.

Beef Bbq

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

  • Servings: 10
  • 4 lbs beef, cubed
  • 3 large onions, diced
  • 2 tablespoons vinegar
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon salt
  • 1/2 teaspoon ground red pepper
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 3/4 cup catsup
  • 1 (12 ounce) can tomato paste
  • 1 1/2 cups water

Recipe

  • 1 sprinkle meat with salt and pepper.
  • 2 place in roaster and cover with onions.
  • 3 mix all remaining ingredients and pour over meat.
  • 4 cover and bake 1 hour at 325.
  • 5 reduce heat to 300 and cook until meat breaks up with fork.
  • 6 shred meat and serve on rolls.

Beef Buffad

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

Servings: 4-5

  • 3 tablespoons oil
  • 2 onions, sliced
  • 2 garlic cloves, finely chopped
  • 3 green chilies, chopped

Beef Bruschetta Skillet

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 lb beef sirloin steak, cut into thin strips
  • 2 teaspoons vegetable oil
  • 4 garlic cloves, minced
  • 2 cups chopped tomatoes
  • 1 (10 ounce) can beef broth
  • 1 teaspoon dried basil leaves
  • 1 1/2 cups minute rice, uncooked
  • 2 ounces cubed velveeta processed cheese (1/2 cup)

Recipe

  • 1 brown meat in oil in nonstick skillet on medium-high heat. remove from skillet; set aside.
  • 2 add garlic, tomatoes, broth and basil to skillet; bring to boil. stir in rice; return to boil.
  • 3 reduce heat to medium-low. stir in meat and velveeta; cover. simmer 8 to 10 minute or until heated through. stir until velveeta is completely melted and mixture is well blended.

Beef Bourguignon Soup (martha Stewart)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

  • Servings: 12
  • beef short rib (bone-in 2 inches thick, 2 pounds total)
  • 1 tablespoon salt (coarse)
  • 1 tablespoon pepper (freshly ground)
  • 2 teaspoons cornstarch
  • 3 tablespoons olive oil (extra-virgin)
  • 8 ounces mushrooms (button, quartered)
  • 3 carrots (, 2 finely chopped and 1 cut into 3/4-inch cubes)
  • 3 shallots (, minced)
  • 2 celery ribs (, coarsely chopped)
  • 2 slices bacon (, thinly sliced crosswise)
  • 1 tablespoon tomato paste
  • 1 tablespoon thyme (fresh)
  • 1 bay leaf (dried)
  • 1 cup dry red wine (, such as burgundy)
  • 8 cups beef stock (homemade or store-bought low-sodium)
  • 2 cups water

Recipe

  • 1 1. season ribs with 1/2 teaspoon salt and some pepper. coat with cornstarch. heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. lightly brown ribs on all sides, about 6 minutes. transfer to a plate.
  • 2 2. add mushrooms to pot. cook until browned, about 4 minutes. transfer to a bowl; add cubed carrot.
  • 3 3. add shallots, celery, bacon, and chopped carrots to pot. cook until caramelized, about 6 minutes. stir in tomato paste.
  • 4 4. return ribs with plate juices to pot. add thyme and bay leaf. raise heat to high. add wine. cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. add stock and water. bring to a boil. reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
  • 5 5. remove ribs. separate meat from bones; discard. cut meat into bite-size pieces; return to pot. add reserved mushroom-carrot mixture. bring to a simmer; cook until cubed carrots are tender. season with salt. ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.

Beef Barley Veggie Soup

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 8
  • 1 tablespoon oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 (15 ounce) can fire roasted tomatoes
  • 1 lb lean ground beef
  • 1 (32 ounce) box beef broth
  • 2 cups water
  • 1 large stalk celery, diced
  • 3/4 cup medium barley
  • 1 (15 ounce) can mixed vegetables, drained
  • salt and pepper

Recipe

  • 1 saute onion and garlic in oil.
  • 2 add to blender with tomatoes and blend.
  • 3 saute ground beef over medium high heat until brown, then drain off fat.
  • 4 add celery, tomatoes, broth, water and barley.
  • 5 bring to a boil, then turn down to simmer and cook for 1 hour, stirring occasionally.
  • 6 add vegetables and simmer another 15 minutes.
  • 7 add salt and pepper to taste.
  • 8 if it becomes too thick, add 1 more 15oz can beef broth.

Beef Brisket Marinade

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

  • Servings: 8
  • 3/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup lemon juice
  • 4 tablespoons worcestershire sauce
  • 1/3 cup liquid smoke
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried oregano

Recipe

  • 1 mix all ingredients.
  • 2 marinate brisket 8-24 hours( i like to use an oven roasting bag).
  • 3 slow roast 4- 5 hours at 250 degrees.
  • 4 allow the brisket to rest before slicing thinly across the grain.

Beef Braised In Sweet Wine

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

  • Servings: 4
  • 3 tablespoons extra virgin olive oil
  • 2 -3 lbs beef brisket or 2 -3 lbs boneless beef chuck
  • salt
  • black pepper
  • 3 large onions, sliced
  • 1 tablespoon minced garlic
  • 2 -3 medium carrots, cut into chunks
  • 1 cup sweet wine

Recipe

  • 1 add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.
  • 2 brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.
  • 3 sprinkle the meat with salt and pepper as it browns.
  • 4 transfer meat to a plate; decrease heat to medium.
  • 5 add the remaining oil and vegetables to the skillet; stir once, then cover.
  • 6 cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.
  • 7 uncover, then add the wine and stir.
  • 8 add in the meat and cover again.
  • 9 adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).
  • 10 transfer meat to a cutting board; let it rest for a couple of minutes.
  • 11 taste and adjust the sauce seasoning; you should be able to taste the pepper.
  • 12 if the mixture is very thin (unlikely), boil it down for a few minutes, as needed.
  • 13 carve the meat and serve it with the sauce spooned over it.

Beef Bourguignon Ala Pressure Cooker

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

Ingredients

  • Servings: 6
  • 1 1/2 lbs lean boneless beef chuck roast, cut into 1 inch pieces
  • 4 medium carrots, peeled and cut into chunks
  • 2 2/3 cups fresh mushrooms, halved (8 ounces)
  • 3/4 cup onion, cut into wedges
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon black pepper
  • 2/3 cup beef broth or 2/3 cup beef stock
  • 2/3 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1/4 cup water
  • 6 cups hot cooked egg noodles (12 oz uncooked)

Recipe

  • 1 in a 4 or 6 quart pressure cooker, combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, beef broth or beef stock, wine and tomato paste.
  • 2 place seal in the pressure cooker lid and lock the lid in place. place pressure regulator on vent pipe and bring to pressure over high heat. reduce heat just enough to maintain pressure so the pressure regulator rocks gently. cook for 12 minutes.
  • 3 remove cooker from heat and allow pressure to come down naturally. once pressure is down, remove pressure regulator from lid. (be careful - it will be hot!) unlock lid and carefully remove it.
  • 4 remove the bay leaf and discard. in a small bowl stir together flour and 1/4 cup water till well combined. add this mixture to cooker. replace cooker over medium to medium high heat (but do not replace lid), and cook until stew is thickened and bubbly, stirring frequently. once stew begins to thicken, continue cooking for 1 minute more.
  • 5 remove cooker from heat.
  • 6 serve stew over egg noodles.

Beef Bourguignon Oamc Paleo Primal Freezer Meal

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 10
  • 5 lbs beef chuck roast
  • 10 garlic cloves, minced fine
  • 1 cup rosemary, chopped
  • 5 teaspoons chicken bouillon
  • 5 onions, caramelized
  • 5 bay leaves
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce (or worcestershire – anything with some umami to it)
  • 1/4 cup tomato paste
  • 10 cups red wine

Recipe

  • 1 cut beef into two-inch chunks and salt generously.
  • 2 combine all other ingredients except red wine and stir to combine thoroughly.
  • 3 stir in beef, divide into five packs and freeze. thaw before cooking.
  • 4 combine contents of one freezer pack with two cups red wine.
  • 5 pressure cooker directions: bring to pressure, cook 45 minutes, use natural release.
  • 6 slow cooker directions: cook 8-10 hours on low.

Beef Barley Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 2 -2 1/2 lbs chuck roast
  • 2 cups tomatoes or 2 cups v8 vegetable juice
  • 1 celery rib, finely chopped
  • 2 carrots, diced
  • no-salt-added beef broth
  • 1 cup quick-cooking barley
  • salt & pepper
  • 2 bay leaves

Recipe

  • 1 in large saucepan, place meat, tomato juice, celery, carrots, salt and pepper to taste and bay leaves. add beef stock to cover.
  • 2 cook until meat is soft and tender, approximately an hour.
  • 3 remove meat. cut into small pieces and return to pot.
  • 4 add barley. cook 15-30 minutes more, or until barley is tender.

Beef Brisket

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

  • Servings: 12
  • 4 -6 lbs beef brisket
  • 1 (8 ounce) jar seafood cocktail sauce, extra horseradish
  • 1 onion, chopped
  • 2 dashes worcestershire sauce
  • 1 tablespoon brown sugar
  • 3 1/2 cups beef stock
  • 1/4 cup soy sauce
  • 1 lb baby carrots
  • 1 lb small potato

Recipe

  • 1 place brisket in roasting pan and cook at 450 for 20 minutes.
  • 2 pull out
  • 3 turn oven down to 300.
  • 4 stir up all ingredients and pour on top of meat and add water to almost cover.
  • 5 cover and return to oven
  • 6 cook for hour per pound
  • 7 pull out, allow to cool and slice.

Beef Brisket Crock Pot

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

  • Servings: 6
  • 4 lbs well trimmed beef brisket
  • 1 large onion, sliced into rings
  • 1/2 teaspoon black pepper
  • 3 tablespoons flour
  • 3 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 3/4 cup beer
  • 3/4 cup bottled chili sauce

Recipe

  • 1 place onion rings in the bottom of a crock pot.
  • 2 sprinkle brisket with pepper and place on top of onions.
  • 3 combine remaining ingredients and whisk until blended.
  • 4 pour mixture over the meat, cover and cook on low 8-10 hours.

Beef Barley Vegetable Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 1 1/2 lbs lean stew meat
  • 2 tablespoons flour
  • 4 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 8 cups water
  • 1 (16 ounce) can diced tomatoes, undrained
  • 1/2 cup barley
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon sea salt (it sounds like a lot but it isn't) or 1 tablespoon kosher salt (it sounds like a lot but it isn't)
  • 1 teaspoon basil
  • 1/2 teaspoon pepper (or to taste)
  • 1 (10 ounce) package frozen green beans
  • 2 cups carrots, cut to desired thickness
  • 1 cup celery, cut to desired thickness
  • 1 medium onion, chopped to desired chunks

Recipe

  • 1 in a gallon ziplock bag, place meat and flour. shake until the meat is evenly coated. heat oil in a large pot and brown meat and garlic. it will stick some but don't worry about that, just don't let it burn. add water, tomatoes, barley, worcestershile sauce, salt, basil, and pepper. bring to a boil, cover, reduce heat, and simmer 1 hour, stirring every so often. add the remaining ingredients and bring to a boil. cover, reduce heat, and simmer 20-25 minutes or until the meat is tender and the veggies are to your liking.

Beef Barbecue Sauce

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

  • 1 cup yellow onion, brunoise
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/2 cup beef stock
  • 1/2 cup cider vinegar
  • 3/4 cup maple syrup
  • 2 tablespoons worcestershire sauce
  • 1 1/2 cups tomato sauce
  • 3 tablespoons chili powder
  • 1/2 teaspoon salt
  • 2 jalapenos, minced

Recipe

  • 1 cook onion and garlic in olive oil in a non-reactive sauce pan until tender. add beef stock, vinegar, syrup, worcestershire sauce, tomato sauce, chili powder, salt and chili peppers. bring to a boil and simmer for 30 minutes.

Beef Braciole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 1 (2 lb) round steaks
  • 3 garlic cloves, minced fine
  • 1 bunch italian parsley, minced
  • 1/4 lb grated romano cheese
  • salt
  • pepper
  • 1 small onion, peeled and quartered
  • olive oil (for frying)
  • 1 (28 ounce) can tomato sauce

Recipe

  • 1 using a very sharp knife,"butterfly" the steak (or have the butcher do it).
  • 2 pound the steak with a meat mallet until its about 1/4 inch thick.
  • 3 lightly season the meat with salt and pepper.
  • 4 spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges.
  • 5 starting with the long edge, tightly roll the meat up (like for a jelly roll).
  • 6 tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well).
  • 7 heat olive oil in a heavy frying pan, add braciole and onion.
  • 8 fry the meat, turning it frequently until evenly browned.
  • 9 add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes).
  • 10 to serve, remove the cords and slice the braciole into 1 inch slices.
  • 11 spoon some sauce over the slices.

Beef Brasciola

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

  • 2 large piece beef top round steak (pounded very thin)
  • 2 hard-boiled eggs
  • 8 garlic cloves
  • 1/4 cup chopped parsley (fresh)
  • 1/4 cup grated cheese
  • 1 small potato
  • 1/8 cup raisins
  • salt and pepper
  • 1/4 cup pignoli nut (optional)

Recipe

  • 1 place the steaks side by side on cutting board and salt and pepper meat, put garlic through garlic press right onto meat, covering entire surface, follow by sprinkling cheese,parsley, raisins, pignoli nuts and raw potato(which has been peeled, and cut into approximately 6 thin strips), finally add the hard boiled egg(which has been cut lengthwise into 4 pieces).
  • 2 arrange everything on entire steaks, as you will be rolling them up jellyroll style.
  • 3 after you roll up the brascioli, take some thread or butcher string and wrap around entire brascioli securely.
  • 4 brown in olive oil, then add to your tomato sauce and cook until tender, probably about 2 hours.
  • 5 when done, carefully remove string and slice into fairly thick slices and arrange on platter and cover with sauce, serve with your favorite pasta.
  • 6 mangia!

Beef Braised With Red Wine And Mushrooms

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

  • Servings: 4
  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 cup boiling water
  • 1 1/4 lbs lean stewing beef, cut into 1-inch cubes
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon fresh ground black pepper, divided
  • 2 tablespoons olive oil
  • 1 cup pearl onion (about 16)
  • 6 cups cremini mushrooms, chopped (about 1 pound)
  • 2 large carrots
  • 1 1/2 cups reduced-sodium fat-free beef broth
  • 1/2 cup dry red wine
  • 4 fresh thyme sprigs
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • 1 tablespoon water
  • 2 teaspoons cornstarch

Recipe

  • 1 combine porcini mushrooms and 1 cup boiling water in a small bowl; let stand 30 minutes. drain mushrooms through a sieve into a bowl, reserving liquid. chop mushrooms; set aside.
  • 2 sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. heat oil in a large dutch oven over medium-high heat. add half of beef to pan; sauté 5 minutes or until lightly browned on all sides. remove beef from pan with a slotted spoon; place in a bowl. repeat procedure with remaining beef.
  • 3 add onions to pan; sauté 3 minutes or until lightly browned. add cremini mushrooms and carrot; sauté 3 minutes or until mushrooms are tender. add beef, porcini mushrooms, porcini liquid, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and next 4 ingredients (through bay leaves); bring to a boil.
  • 4 cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
  • 5 uncover and cook 20 minutes, stirring occasionally.
  • 6 combine 1 tablespoon water and cornstarch in a small bowl. add cornstarch mixture to pan; bring to a boil. cook 1 minute or until liquid thickens. discard thyme sprigs and bay leaves.

Beef Barley Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 2 lbs beef stew meat, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 5 cups water
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 1 large onion, chopped
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 4 teaspoons beef bouillon granules
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup barley

Recipe

  • 1 in a dutch oven, brown meat in oil on all sides, drain.
  • 2 add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
  • 3 bring to a boil.
  • 4 reduce heat, cover and simmer for 15 minutes.
  • 5 add the barley and simmer for 45 minutes longer or until barley is tender.

Beef Bretonne

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 3 lbs round steaks or 3 lbs sirloin or 3 lbs beef tenderloin, if preferred
  • 4 ounces butter or 4 ounces margarine
  • 1 clove garlic, crushed
  • 3 medium onions, thinly sliced
  • 1/4 cup flour
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon oregano
  • 1 cup burgundy wine
  • 1 cup strong black coffee

Recipe

  • 1 trim off all fat from meat and cut into 3/4 inch cubes.
  • 2 melt butter in deep skillet.
  • 3 crush garlic and add to melted butter.
  • 4 brown meat on all sides in garlic butter.
  • 5 add thinly sliced onions to meat and cook until onions are soft but not brown.
  • 6 remove meat and onions and blend flour with remaining juices.
  • 7 add remaining ingredients to flour and juices, blending until sauce is slightly thickened.
  • 8 return meat and onions to skillet, cover and bring just to a boil.
  • 9 lower heat and simmer for 1.5 hours or until meat is tender.
  • 10 serve over cooked broad egg noodles.

Wednesday, April 29, 2015

Beef Brisket Fajitas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • Servings: 24
  • 4 lbs smoked beef brisket, sliced into 1/8 by 1/2 inch strips
  • 1 -2 cup barbecue sauce
  • 24 flour tortillas, heated
  • 2 (16 ounce) cans refried beans, heated
  • 2 cups guacamole
  • 1 large onion, chopped
  • 2 (16 ounce) jars hot salsa

Recipe

  • 1 cover the brisket with just enough barbeque sauce to coat in a large skillet.
  • 2 cook, covered, over low heat just until heated through.
  • 3 spread a thin layer of cooked beans over a warm tortilla.
  • 4 top with brisket, guacamole, onion and salsa; roll to enclose filling.
  • 5 repeat process with remaining tortillas.

Baked Beans And Meat Sauce

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 2 cans lamb and beans
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • salt and pepper
  • 1/2 bottle ketchup
  • 1/2 cup brown sugar
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon prepared mustard

Recipe

  • 1 brown ground beef with onion and bell pepper; drain.
  • 2 add salt and pepper.
  • 3 pour beans in a casserole dish.
  • 4 pour all other ingredients over beans and stir well.
  • 5 bake at 350 for 30 minutes, uncovered.
  • 6 cover and bake an additional 15 minutes.
  • 7 serve.

Beef Barley Soup

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

  • Servings: 8
  • 1 lb round steak, cut into bite-sized pieces
  • 2 tablespoons oil
  • 1 tablespoon salt
  • 2 quarts hot water
  • 1/3 cup celery, chopped
  • 1 (1 lb) can tomato with juice, chopped
  • 1/4 cup dry parsley flakes
  • 1/4 cup barley
  • 1/3 cup carrot, chopped
  • 0.5 (10 ounce) package frozen peas

Recipe

  • 1 brown meat in oil. add salt & parsley flakes.
  • 2 add the 2 quarts hot water & simmer covered for 1 hour.
  • 3 next add barley & cook another 45 minutes.
  • 4 add celery, carrots, & cut up tomatoes with juice.
  • 5 cook 1 hour & add peas. simmer another 15 minutes & serve.

Baked Beans -with Pineapple

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 1 lb lean ground beef
  • 3/4 cup sweet onion, chopped
  • 3/4 cup ketchup
  • 1/2 cup hot-style barbecue sauce
  • 3 tablespoons packed brown sugar
  • 1 (28 ounce) can lamb and beans, drained
  • 1 (15 ounce) can chili beans, with chili gravy
  • 1 (8 ounce) can pineapple tidbits, drained

Recipe

  • 1 preheat the oven to 350°f.
  • 2 in a large skillet, cook the ground beef and onion until meat is brown; drain off the fat.
  • 3 stir in the ketchup, barbecue sauce, and brown sugar.
  • 4 stir in the beans and pineapple.
  • 5 put in a 2-quart casserole.
  • 6 bake about 1 hour.

Beef Barley Stew

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 2 lbs beef stew meat, cut into 1-inch pieces
  • 1/2 cup flour, to coat
  • 2 tablespoons oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon fresh ground black pepper (or to taste)
  • 1/2 teaspoon salt (optional)
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 -6 cups beef stock
  • 3 large red potatoes, cut into chunks
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1/4 cup pearl barley
  • 1 cup baby carrots
  • 1/2 cup celery, chopped

Recipe

  • 1 trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
  • 2 in a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
  • 3 add onion and garlic to skillet beef drippings and cook until onion is translucent.
  • 4 in a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
  • 5 next add the fresh ground pepper, worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.

Beef Barley Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

  • Servings: 10
  • 2 lbs stewing beef
  • 1 (11 ounce) box quick-cooking barley
  • 1/2 lb carrot, sliced
  • 1 large onion, diced
  • salt
  • pepper
  • 2 teaspoons dill weed
  • 2 (14 ounce) cans diced tomatoes
  • 8 cups beef stock

Recipe

  • 1 brown beef in large pot. add tomatoes and beef stock. simmer 2-3 hours until beef is tender. add onion, carrot, seasonings and simmer 30 minutes until vegetables are tender. add barley and simmer additional 15 minutes. stock or water may be added if soup is too thick.

Baked Beans With An Asian Flair

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 1 lb ground turkey or 1 lb ground beef
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup green pepper, chopped
  • 1 (28 ounce) can busch's best baked beans, undrained
  • 2 -4 tablespoons teriyaki sauce or 2 -4 tablespoons stir-fry sauce
  • 1 cup tomato sauce
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 tablespoon dry mustard
  • 2/3 cup buttermilk or 2/3 cup milk
  • 2 cups baking mix
  • 1 egg, beaten

Recipe

  • 1 preheat oven to 425°f.
  • 2 in an ovenproof skillet (cast iron works great), brown the ground turkey with the onions, garlic and green pepper until meat is no longer pink and veggies are soft. drain any grease.
  • 3 add remaining ingredients, except for topping, and simmer gently, stirring occasionally for 10-15 minutes.
  • 4 combine the topping ingredients and spread over the meat and bean mixture in the skillet.
  • 5 bake for 20 minutes or until topping is golden brown.

Beef Barley Veggy Soup - Crock Pot

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

  • Servings: 10
  • 1 1/2 lbs beef stew meat
  • 1 cup green beans, sliced in half
  • 3/4 cup chopped onion
  • 2/3 cup uncooked barley
  • 2/3 cup fresh frozen corn kernels or 2/3 cup fresh frozen corn kernels
  • 1 cup chopped celery
  • 1 cup bias sliced carrot
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 1 small bell pepper, chopped
  • 2 (14 1/2 ounce) cans ready-to-serve beef broth
  • 2 (14 1/2 ounce) cans diced tomatoes with garlic, undrained
  • 1 (8 ounce) can tomato sauce

Recipe

  • 1 mix all ingredients in 4-5 quart crock pot slow cooker.
  • 2 cover and cook on low setting 8-9 hours or until veggies and barley are tender.

Beef Braised In Barolo Wine (brasato)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 3 lbs rump roast
  • 64 ounces red wine, barolo
  • 1 large onion
  • 1 large carrot
  • 1 stalk celery
  • 1 bay leaf
  • peppercorn
  • butcher's kitchen twine
  • 4 tablespoons butter 1/4 cup cognac (optional)
  • salt

Recipe

  • 1 begin the day before you plan to cook the meat. slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
  • 2 remove the meat, reserving the marinade, and pat the meat dry.
  • 3 strain the marinade, bring it to a boil, and cook it until it's reduced by half. in the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter.
  • 4 once it's well browned on all sides, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours.
  • 5 when the meat is done remove it to a platter and remove the string. remove and discard the bay leaf. remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
  • 6 degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. the meat should be so tender it could be carved with a spoon.
  • 7 serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. and, of course, a bottle of barolo.

Beef Barley Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 lb lean ground beef
  • 2 (14 1/2 ounce) cans chicken broth
  • 2 (14 1/2 ounce) cans beef broth
  • 1 (14 1/2 ounce) can italian stewed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 1/2 cups baby carrots, sliced
  • 1/2 cup pearl barley
  • 1/2 cup onion, chopped
  • 1 cup celery, chopped
  • 2 tablespoons parsley
  • 2 tablespoons worcestershire sauce

Recipe

  • 1 cook ground beef and onions in a large pot until beef is browned.
  • 2 add all remaining ingredients and bring to a boil.
  • 3 reduce heat to a simmer and cook until barley is soft to your liking, i cook mine for about an hour.

Beef Bourguignon

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

  • Servings: 8
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 lbs cubed stew meat
  • 4 tablespoons butter
  • 1 onion, chopped
  • 1 red pepper, diced
  • 3 garlic cloves, minced
  • 1 lb button mushroom (cleaned left whole)
  • 1 lb pearl onion, peeled
  • 4 carrots, peeled and sliced into 1/2 inch pieces
  • 2 cups red wine
  • 1 bay leaf
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme

Recipe

  • 1 in a small bowl, combine the flour, salt and ground black pepper.
  • 2 coat the beef cubes with this mixture.
  • 3 melt the butter in cast iron pot over medium high heat. (or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
  • 4 add the meat and brown well on all sides.
  • 5 add the onion, carrots, mushrooms, red pepper, and garlic to it.
  • 6 saute for 5 to 10 minutes, or until onion is tender.
  • 7 add the wine, bay leaf, parsley, and thyme.
  • 8 bake, covered, at 350 degrees for 2 1/2 hours.
  • 9 remove cover and bake for 30 more minutes.
  • 10 if needed add more wine, chicken broth, or water.
  • 11 garnish with parsley and crumbled bacon.

Beef Borscht

Total Time: 3 hrs 10 mins Preparation Time: 25 mins Cook Time: 2 hrs 45 mins

Ingredients

  • Servings: 6
  • 1/2 lb bacon, diced
  • 2 lbs lean beef chuck, cut into bite-size pieces
  • 1 large onion, chopped
  • 1 large carrot, peeled and grated
  • 2 tablespoons minced garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dill seed
  • 2 bay leaves
  • 1/4 cup red wine vinegar
  • 2 quarts beef stock
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 1/2 lbs red beets, greens tops removed, roasted and grated
  • 1 lb potato, peeled and diced (yukon gold or russets)
  • 6 cups green cabbage, shredded (one small head)
  • salt & freshly ground black pepper
  • red wine vinegar
  • 1 cup sour cream or 1 cup creme fraiche
  • 1/4 cup chopped fresh dill

Recipe

  • 1 day one.
  • 2 preheat oven to 425 degrees f.
  • 3 place the bacon in a dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes.
  • 4 continue cooking until slightly crisp.
  • 5 reserve.
  • 6 add the beef and cook, stirring, until brown on all sides, about 5 minutes.
  • 7 remove the meat from the pan with a slotted spoon and drain on paper towels.
  • 8 to the fat in the pan, add the onions and carrots, and stir to coat.
  • 9 cook until soft, about 4 minutes.
  • 10 add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute.
  • 11 add the red wine vinegar and stir to deglaze the pan.
  • 12 return the meat and bacon to the pot and add the stock, salt, and pepper and bring to boil.
  • 13 reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
  • 14 cool and refrigerate overnight meanwhile, brush with a little oil and place the beets wrapped in parchment and then foil on a baking sheet.
  • 15 roast until tender and can be pierced easily with a knife, about 1 hour.
  • 16 remove from the oven and let sit until cool enough to handle.
  • 17 place in a bowl, cover with plastic and refrigerate overnight.
  • 18 day two.
  • 19 trim the stem and root endsof the beets and remove the skins.
  • 20 coarsely grate and set aside.
  • 21 remove fat from the meat mixture, add the beets, potatoes, and cabbage.
  • 22 bring to a boil and simmer over low heat for another 30 minutes.
  • 23 season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
  • 24 ladle borscht into bowls and garnish with a dollop of sour cream or creme fraiche and pinch of fresh dill.

Beef Birds

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 2 lbs round steaks
  • 1 lb bacon, more if needed
  • 1 large yellow onion, cut into small chunks that will fit on the meat strip
  • salt
  • pepper
  • 1 teaspoon garlic powder (or more to taste)
  • 1 (10 1/2 ounce) can beef broth
  • 2 -3 cups water
  • 1 cup flour
  • 1/4 cup cooking oil, more if needed

Recipe

  • 1 pound steak to 1/4 inch thickness, using a meat mallet or edge of heavy plate.
  • 2 cut meat into strips, approximately 3x5 inches. season flour with salt, pepper and garlic powder and dredge the meat in the flour. (save the remaining flour to thicken the gravy).
  • 3 add a 1/2 slice of bacon (size to cover the meat strip) and thin chunks of onion to the meat, leaving the end of the meat free of onion so you can roll up more easily. roll it up, with the bacon and onion on the inside and secure with 2 toothpicks.
  • 4 in dutch oven or heavy pot, heat oil and brown birds well on all sides. you will have to do this in batches. do not skimp on browning well, it really makes the dish.
  • 5 return birds to the pot. add beef broth and enough water up to 3 inches in pot. cover and simmer on low until fork-tender, about 1 1/2 hours, check after 1 hour.
  • 6 remove birds. skim some, but not all of the fat from the pot. make gravy using pan juices, flour and water, or however you like to make your gravy.

Beef Bombay Curry

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 4
  • 2 lbs beef steaks, cut in cubes (i.e., round or london broil)
  • 1 tablespoon oil
  • 2 onions, chopped
  • 2 cloves garlic, minced fine
  • 2 green chili peppers, minced fine
  • 1 tablespoon fresh grated ginger
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 (14 ounce) can chopped tomatoes, with their liquid
  • 1 cup coconut milk

Recipe

  • 1 heat the oil in a large frying pan.
  • 2 add the onions and cook till they soften.
  • 3 in a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
  • 4 add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
  • 5 cook for another minute.
  • 6 add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
  • 7 add the salt and the tomatoes.
  • 8 allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
  • 9 this make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
  • 10 add the coconut milk and stir well.
  • 11 simmer uncovered for 5 minutes, or until sauce slightly thickens.
  • 12 serve with rice.