|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 chuck 7-bone roast
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Put roast in crock pot,cover ... mushroom soup over the veggies. Turn crockpot on low and do NOT take the lid off!! Leave for 8 hours. The best beef stew ever!
Marinate roast 2 to 3 ... cooks down and vegetables are tender. Remove to heated platter. Skim excess fat from liquid and thicken with corn starch. Serves 8.
OR OR OR ... over pork and beef. Place large ... the browned ground chuck/sausage mixture. Bring ... gallon of sauce; good for at least two meals for us.
Brown chuck roast in oil over ... pot, simmer soup bone with water, chopped ... cooks down to yield 6 gallons. Ample to serve 60. Best if made day ahead.
(If you love ... green chilies.) Place roast on a sheet ... Discard fat and bones. Shred meat ... pockets. Fill with beef; top with ... is excellent in chili.
Put roast in heavy roaster ... meat and pour beef extract over this. ... this, remove any gristle or fat from the roast. Only meat should be left to serve.
Cook beef with soup bone until tender in ... pepper. Add water for desired soup consistency. Let cook over low heat about 2 hours, stirring occasionally.
Heat corn oil ... medium heat; add roast and brown on ... to a boil, stirring constantly over medium heat; boil 1 minute. Serve over meat. Serves 6 to 8.
In an 8 ... oil, cook pot roast until well browned ... Skim fat from liquid; discard bay leaves; spoon liquid into gravy boat. Garnish roast with parsley.
Makes 10 to ... When done, the beef and vegetables are ... Place beef, marrow bone, peppercorns, 1 ... Strain broth and serve in soup bowls as a first course.
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