|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 30 for beef bottom round roast
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Save 1 empty ... Worcestershire sauce and beef broth (or bouillon ... low. 2. Slice bottom round roast into slabs about ... vegetables sink in the broth.
Lightly brown onion ... cups water. Place roast in 4 quart ... degrees or until beef is tender. Remove ... cooker 8 to 10 hours on low (about 200 degrees.)
Trim meat of ... into crevices. Set beef into a "Magic ... Set in the bottom of the refrigerator. ... 2 hours taste meat and add salt to water if needed.
In a Dutch oven, brown beef in oil; drain. ... smooth. Add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.
In heavy pot, ... flavor oil. Brown roast on all sides ... Add water and beef broth to cover ... horseradish, hot peppers, Kosher pickles. Can make ahead, freeze.
Slice beef thinly across grain ... stir-fry until all vegetables are crisp. Stir in marinade mixture - cook until bubbly and pour over pasta and grated cheese.
Combine garlic, salt ... rub evenly over roast. Place roast ... slicer. Add sliced beef to seasoned liquid; ... gravy and green peppers. Yield 16 sandwiches.
In a large Dutch oven, brown beef in hot oil. ... 1/4 cup brown sugar to gravy and cook about 10-15 minutes. Slice beef and serve with sauce. Serves 6-8.
Trim as much fat as possible from the beef. Brown meat ... cup of water to the pan and heat the juices to serve over the meat. Pour over the sliced meat.
Put beef in roasting pan. ... also be placed in a crock-pot all day on low. When done, shred with a fork. Serve on rolls. Serves 8 to 10. Great for parties!
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