|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try brisket casserole for more results.
Results 1 - 10 of 10 for beef brisket casserole
Combine above ingredients for sauce and pour over beef. Cover with ... mushrooms and pieces. Double the sauce recipe if you want a lot of sauce. Serve with rice.
Heat oil in ... or large heavy casserole. Add beef and brown well ... 15 minutes. Serves 8. NOTE: This dish can be made 3-4 days ahead and refrigerated.
Rub the brisket with salt and pepper. Into a heavy casserole just large enough ... them with the beef, and sprinkle ... and nap it with some of the sauce.
Preheat oven to ... of fat from brisket, dust very ... heavy flame proof casserole. Add brisket ... carrot slices to heated platter. Serve at once. Serves 8.
1. Heat canola ... the stove. Brown brisket about 5 minutes ... 3-quart, round glass casserole with a lid. ... the brisket. Add beef broth and herbs. ... the sauce. Serves 6.
Cover corned beef with water and ... up in shallow casserole. Combine remaining ... Ready-to-eat turkey pastrami can be substituted for the corned beef.
Place corned beef brisket in Dutch oven; ... cabbage in 3-quart casserole in spoke fashion ... mustard butter over hot wedges. Carve brisket diagonally.
Place the beef in a heavy 4 to 5-quart flameproof casserole or Dutch oven ... tablespoons of the sauce over the meat and pass the rest separately in a sauceboat.
Preheat oven to ... oil in heavy casserole and brown meat ... for 3 hours. Remove cover for 1/2 hour before serving. Slice across grain of meat and serve.
Combine beef, wine, consomme, ... and onion in casserole mixture. Cover; bake ... 1 hot pepper while cooking, but remove before serving. Serve over rice.
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