|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 beef chuck steak for more results.
1 - 10 of 12 for bone-in beef chuck steak
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OR OR OR ... over pork and beef. Place large ... the browned ground chuck/sausage mixture. Bring ... gallon of sauce; good for at least two meals for us.
Cut steak into serving size ... over meat. Cover. Cook on low (200 degrees) for 6 to 8 hours, or until tender. Serve meat over rice with sauce spooned over.
Pierce beef on both sides ... side. Heat reserved marinade and water to boiling in 1 quart saucepan, stirring occasionally; pour over beef. Serves 6 to 8.
Wipe steak with damp paper ... To serve, slice thinly. Drizzle on any remaining oil mixture. Garnish with lemon wedges, if desired. Makes 8-10 servings.
Pour filling into a 9 inch pie pan or dish. If made ahead, cover and chill up until next day; sprinkle with cheese. On a lightly floured board, roll ...
Mix marinade in 9 x 13 inch dish. Trim excess fat from meat. Use tenderizer as directed. Add meat to marinade. Cover and refrigerate at least 4 ...
Mrs. Humphrey wrote: ... Cover meat and bone with water in ... Simmer for 30 minutes longer before serving. Serves 6. ...finally, a vegetable soup I like!!!
Cut meat into bite size cubes. Combine flour, salt and pepper. Dredge meat in flour mixture, and brown in hot oil in a heavy Dutch oven. Add ...
Brown beef and onions in ... 2/3 full. Add bone, carrots, tomato sauce, barley and spices. Cook 2 to 3 hours until meat is tender. Adjust seasonings to taste.
Cook on stove top: 1 tablespoon bacon drippings, green onions, garlic and mushrooms until limp. Remove to 2 quart casserole. Dredge meat in flour, ...
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