|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.
Results 1 - 10 of 35 for beef cure
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1. To cure the brisket, you ... cook the corned beef, remove it ... mustard and/or butter. Serve with garlic pickles on the side. Yield: 12 or more servings.
Grind together. For every 25 pounds meat, add 1/2 pound salt and 3 tablespoons black pepper, 1 heaping teaspoon saltpeter. Mix thoroughly. Stir in ...
Mix and put in casserole. Top with 1 cup chopped walnuts sauteed in butter. Bake at 350 degrees for 20 minutes.
In large bowl, ... mix the ground beef. Add above ... Instead, add 2 tablespoons chili powder, 2 teaspoons crushed red pepper, and 1 teaspoon ground cumin.
Cover corned beef with water; bring ... crisp-tender while meat is baking. Serve meat and sauce on large platter surrounded by cabbage. Makes 6 servings.
Mix all ingredients. ... combination of ground beef and ground turkey, ... and thaw for use later. I normally bake on broiler pan so excess fat drains off.
In skillet heat ... 350 degrees. Combine beef and sausage. Stir ... parsley and chopped olives. (Sauce maybe prepared up to 3 days ahead and refrigerated.)
Break ground beef into pieces in ... to serve. Good with cream cheese on crackers. May be stored a couple weeks in the refrigerator or frozen for 6 weeks.
1. In large bowl mix all ingredients thoroughly. 2. Shape with hands into 2 rolls. Place each on a sheet of heavy duty aluminum foil, shiny side out ...
Place meat in large mixing bowl. Mix everything else and pour over meat. Mix well. Form into 4 logs. Wrap each in foil with shiny side toward meat. ...
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