|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 143 for beef suet
This recipe was ... oil for the beef suet! We cooked ... while cooking, add tomatoes or any other seasoning you like -- add pinto beans cooked separately.
Grind the cooked meat and raw apples together coarsely using a meat grinder. Cook all together in a large kettle until heated through. Pack into hot ...
Put meat in ... minutes. Fry off suet and pour grease ... 1 large can tomato sauce, bouillon cubes, 1 can chili and enough water to keep tamales covered.
Grind meat and suet. Beat egg ... strips of bacon on top, place in roasting pan in which 1 tablespoon fat has been melted. Bake in oven 350°F for 1 hour.
This was my Great-Grandmothers recipe. It is best made a few weeks before Christmas, then stored in a cool dry place (no need to refrigerate). To ...
Cook beef without salt. Save broth. Grind beef and suet. Peel and ... Bake at 400 degrees for approximately 45 minutes. Serve warm. Heats well in microwave.
Grind suet. Place in ... a suet bag when cakes are solid only. Needs no refrigeration. Keeps well in a dark, cool place, such as a corner of the cellar.
This dish is ... grinder with the suet and onions (the ... slowly in this uncovered pan for about 3 hours. Serve very hot with creamed potatoes and rutabagas.
In large pot, ... chili powder, cumin, beef bouillon, beer and ... powder. I find it best. I also add more flour. Jim won Chili Cookoff with this recipe.
Mix together, put in canning jars. Fill 1/2 full. Steam for 4 hours and seal. Beat and stir. Heat for 10 minutes (over boiler if available).
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