|Escherichia coli O157:H7 in Ground Beef|
|by Farm-to-Table Process Risk Assessment|
Report from the Committee on the Review of the USDA E-coli 0157:H7, Farm to Table Process Risk Assessment and Disease Prevention.
Results 1 - 10 of 43 for boneless brisket of beef
Result Page: 1
Heat oven. Brown brisket on both sides. ... sauce on top of meat. Add onion ... every 30 minutes. Add potatoes and carrots during last hour of baking time.
Mix and pour over brisket. Cover tightly ... hours. Uncover and drain. Pour 6 ounce Kraft Hickory Barbecue sauce over brisket. Cook 1 hour. Slice and serve.
Wipe beef dry. Rub with ... 20 inch piece of double thickness heavy ... foil up around brisket and pour the ... until hot. Cover with foil while heating.
Sprinkle liquid smoke on beef brisket. Wrap tightly ... be cooked ahead of time and kept ... out when needed, slice, cover with bar-b-cue sauce and heat.)
Spread pepper evenly on sheet of waxed paper. Press beef firmly over pepper, ... of meat. Slice thinly across grain when ready to serve. (Good cold, too.)
Pour enough cold water on corned beef in 5 quart ... keep warm. Skim fat from broth. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
Lightly brown onion ... degrees or until beef is tender. Remove ... be baked ahead of time, sliced, returned ... to 10 hours on low (about 200 degrees.)
In a 2 ... across the grain. Skim fat from juices; strain juices. Spoon some juices over cut sides of buns. Place meat in buns. Top with barbecue sauce.
Place brisket, onion, garlic ... remaining glaze. Makes 8 servings. Brisket also may be cooked on charcoal grill for 30 minutes, basting often with glaze.
Place brisket, onion, garlic ... desired with fresh parsley springs and roses made by spiraling tomato peel. Slice thinly and serve with remaining glaze.
Result Page: 1
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