|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.
Tip: Try roast rub for more results.
1 - 10 of 21 for beef roast rub
Result Page: 1
Add oil to ... warm pita bread crosswise in half. Place a lettuce leaf in each half, stuff with sliced cold beef and ratatouille mixture. Yield: 4 servings.
Combine thyme, rosemary, ... salt, and pepper. Rub roast with herb mixture. ... degrees for well done. Let stand 10 minutes before carving. Makes 10 servings.
Marinate in: 1 ... week. Dry off roast. Brown in ... dumplings on top. Remove meat and dumplings to platter. Thicken gravy; pour over dumplings and meat.
Brown meat well. ... medium heat. Add beef broth and mushrooms ... potatoes, carrots, and onions in with the roast for the last hour and cook it all together.
Start with a ... round or rump roast, a full ... damp cloth and rub it with about ... tablespoons of the beef fat in a ... pancakes, red cabbage and applesauce.
Rub with lots of ... sides of the beef. Make a ... all sides of roast. Cut up ... return to refrigerator. When ready to use, reheat slowly at 325 degrees.
Rub oil over entire ... and rub over roast. Place meat ... at 350 degrees. The result will be a brown outer surface with an even rareness in the middle.
In the morning, ... to 375 degrees. Rub roast with oil. Rub ... degrees. If oven is needed for something else, take roast out and cover with aluminum foil.
Combine seasonings in ... and dry meat. Rub seasonings onto meat. ... brown and tasty. Roast meat uncovered until ... as a treat and use juice for gravy.
Rub oil over entire ... ingredients; rub over roast. Place meat ... middle. If you want it more well done, add an additional 10 minutes to cooking time.
Result Page: 1
top of page