|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 34 for beef chuck under blade
Result Page: 1
Heat oil in ... medium heat. Add beef. Brown on ... hours. Add potatoes and carrots. Cover and continue cooking for 30 minutes or until vegetables are tender.
OR OR OR ... over pork and beef. Place large ... 2. Turning heat under pot to medium ... the browned ground chuck/sausage mixture. Bring ... two meals for us.
Heat oil in ... medium heat. Add beef; brown on ... hours. Add potatoes and carrots; cover and continue cooking 30 minutes or until tender. Makes 8 servings.
Cook meat until ... meat and cook slowly on low heat in slow cooker. Beef will shred. Serve shredded hot beef on warmed buns. Makes approximately 20 buns.
Combine water, sherry, soy sauce, brown sugar, garlic and ginger. Place roast in utility dish; add marinade, turning to coat. Cover dish securely and ...
In a 4-quart casserole, combine all ingredients. Bake, covered, at 325 degrees F. for 2 to 2 1/2 hours or until meat is fork-tender. Let stand 5 ...
Brown pot roast. Season with pepper and salt. Mix remaining ingredients and add to pot roast. Cover tightly and cook slowly at 325 degrees for 3 1/2 ...
Preheat oven to 350 degrees. Wipe steak with damp paper towels. In hot oil in Dutch oven brown steak both sides and remove from pan. Place pieces of ...
Heat oil in ... medium heat. Add beef; brown on ... until tender. Makes 8 servings. Note: Garlic powder and parsley flakes may be added according to taste.
Place meat in roaster. Sprinkle with onion soup; then spread on mushroom soup. Securely cover with foil. Place in oven and roast for 4 hours at 300 ...
Result Page: 1
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