|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 104 for boiled roast beef
A choice cut of beef, slowly braised, ... along with the roast. For 6 ... with roast or boil down if too ... cherry tomatoes and almond cake for dessert.
Combine ingredients in ... Add any seasonings desired. NOTE: Left over soup meat can be used in place of roast beef. Red kidney beans can also be added.
Make your favorite ... and shred, or roast beef. Spread over ... Bring to a boil, stirring constantly. ... the hot cooked Kulebiaka and serve. Serves 6-8.
Combine steak, flour, ... paper bag. Place beef cubes in the ... mixture. Cover; reduce heat and simmer for 2 hours, stirring often. Makes 6 to 8 servings.
Trim fat from beef and cut into ... After flaking meat, put it back in the juice. Leave in crock pot on low until serving time. Add hot water for more juice.
Combine first 4 ... shake milk, place beef cubes in bag ... boiling water. Add to beef mixture. Cover, reduce heat and simmer for 2 hours. Serve over rice.
Combine the flour, ... water. Pour over beef mixture. Cover; reduce ... stirring occasionally. Serve over rice. This will serve 6-8 people and is delicious!
Combine in a ... this to a boil, then let ... and the cold roast beef. Simmer the ... with a large bowl of hot, dry boiled rice. Good for leftover roast.
Combine first 4 ... to mix. Place beef cubes in bag ... occasionally. Serve over rice. (Add more bouillon or a little water if too thick.) Serves 6 to 8.
Cook onions slowly ... until brown. Cut beef into small serving ... until meat is tender, 1 1/2 hours. Serves 6. Rump, or round can be used instead of chuck.
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