|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.
Results 1 - 10 of 305 for beef brisket sauce
Combine all ingredients for sauce in a stockpot ... to coat the brisket; save the ... before serving to preserve juiciness. Makes about 10 to 16 servings.
Trim any excess fat from the brisket and render it ... serve with Onion Sauce. Serves 6-8. ... salt. Cook and stir until smooth. Serve hot with beef brisket.
Rolled brisket should be served ... Serve with Horseradish Sauce. This is ... blended, then whip with whisk until light and airy. Serve with sliced beef.
Cut top layer of fat from brisket. Rub with ... potatoes and horseradish sauce on sliced beef. Horseradish Sauce: ... be doubled, if desired. Very good.
Place brisket in large soup ... hours or until beef is tender. Remove ... recipes. Mix all ingredients until well blended. Serve with brisket. Serves 8-10.
Cover the brisket with boiling water. ... stock for onion sauce. Spread the egg over beef and sprinkle with ... and a little salt and cook until smooth.
Trim excess fat ... cayenne, and paprika. Whip cream until soft peaks form; fold in horseradish mixture. Serve sauce with sliced beef brisket. Makes 6 servings.
Mix all ingredients. Place 6 to 7 lbs. beef brisket in cooking bag. Pour liquid over meat in bag. Cook 5 hours at 300 degrees.
Trim of fat ... roaster and pour sauce over top. Cover ... about 3 hours. Slice meat diagonally and serve with sauce. Leftovers make great BBQ sandwiches.
Place beef brisket, fat side ... powder. Pour chili sauce over brisket. Set ... serve with hot cooking liquid. Garnish with sliced tomatoes and parsley.
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