|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.
1 - 10 of 1,000 for beef seasoning
Using a sharp ... simmer the sliced beef a bit longer ... you're cooking! Adjust seasonings, adding beef ... raab is tender but still a bright green color.
Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces. Place the meat into a stockpot (at least 8 quarts). Cover the meat ...
Saute beef in the ghee ... Taste and adjust seasonings, adding salt, ... may be substituted for the hot, depending upon what level of heat is preferred.
Cook eggplant in ... saucepan, brown ground beef, onion, and ... Sprinkle top with paprika down the center. Bake at 350°F for 30 minutes. 4-6 servings.
Coarsely grind or chop the beef or ask your ... taco and other seasonings. Add the ... for 12-15 minutes or until edges are lightly browned. Serve hot.
Heat grill (about ... last. Grill until beef is tender and ... Serve grilled beef and vegetables. Top with a spoon of the sauce, if desired. 4 Servings.
Take a sirloin ... roast and rub seasonings all around roast ... before grilling. Sprinkle on Worcestershire sauce over steaks and marinate a little while.
Mix all ingredients ... jar. Label. Shake before using. Makes about 2 cups seasoning. When using as a seasoning, use 1 tablespoon for each cup of liquid.
For EACH pound of roast beef mix together ingredients above. Rub this mixture over entire roast. Roast on rack in open roaster desired length of time.
Mix all together well. Store in tightly covered glass for use as needed. Don't add extra salt. About 4 calories per teaspoon.
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