|The Caribbean Cook|
|by Patrick Williams|
Chef Patrick Williams here creates his own Caribbean style of cooking by combining classic British cooking with his love of spices.
1 - 10 of 33 for beef rib steak how to cook
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Cut each rib fillet into three ... teaspoon salt. Marinate steak for 20 minutes. ... a wok, fry beef ribs until half ... heat until ribs are done. Serve.
Spray 12 inch ... powder and pepper to taste. Brown meat ... necessary. Slice meat thinly across the grain and serve with sauce over rice or noodles. Serves 6.
Heat oil in ... or wok. Add beef, garlic, ginger and pepper. Cook and stir for ... from heat and stir in peppers. Serve with hot cooked rice. Makes 5 cups.
Cut steak into thin strips. ... in skillet and cook until tender. Saute ... partially tender; add to steak. Combine beef stock, soy sauce ... Serve immediately over rice.
For ease in preparation have beef and vegetables sliced ... and remaining spices. Cook, uncovered 3 minutes. Turn heat to low and cook ... crisp. Serve with rice.
Cut partially thawed venison steak into 1/8 inch ... oil. Add bouillon to the skillet and ... to the pan. Cook until slightly thick, ... hot rice. Serves 6.
Trim excess fat from steak. Cut in ... tomato sauce with pan drippings and slowly simmer until meat is tender. Add zucchini. Cover and simmer 5 minutes.
On a rack ... and pepper, and cook, stirring occasionally ... and stir quickly to combine. Stir in ... to combine. Cut steak on the diagonal ... hot noodles. 4 servings.
Cut steak into 6 pieces. ... then celery, then tomato sauce. Cover and cook on low 6-8 hours until meat is tender. Serve with baked potatoes or over rice.
In Dutch oven, ... water and bring to a boil. Cover; ... barley are tender. Serve immediately. Refrigerate up to 3 days or freeze up to 3 months. Serves 12.
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