|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 67 for bottom beef round
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Trim excess fat from corned beef. Cover with ... pot. Pour orange juice over meat. Cover tightly and cook on low for 10-12 hours or at high for 5-6 hours.
Trim meat of ... into crevices. Set beef into a "Magic ... Set in the bottom of the refrigerator. ... 2 hours taste meat and add salt to water if needed.
Lightly brown onion ... degrees or until beef is tender. Remove ... serve. May also be cooked in a slow cooker 8 to 10 hours on low (about 200 degrees.)
Cut beef into 1-inch cubes. ... heat. Simmer for about 2 hours, until meat is tender when pricked by fork. Add peas and carrots and cook 10 minutes more.
Mix all ingredients ... is done, the beef will now keep ... longer than 2 weeks. Cook as you would a store bought corned beef in water until beef is tender.
In 10-inch skillet ... heat and stir in beef and spinach; let simmer, stirring occasionally, until thoroughly heated. Serve over hot rice. Makes 2 servings.
Slice beef thinly across grain ... stir-fry until all vegetables are crisp. Stir in marinade mixture - cook until bubbly and pour over pasta and grated cheese.
Trim as much fat as possible from the beef. Brown meat ... cup of water to the pan and heat the juices to serve over the meat. Pour over the sliced meat.
In heavy pot, ... Add water and beef broth to cover ... pan. Serve on Kaiser rolls with horseradish, hot peppers, Kosher pickles. Can make ahead, freeze.
Wash kidney and ... and drain. Have beef cut 1 inch ... biscuits and bake 20 minutes at 425 degrees. Mushrooms may be added, sauteed slightly. Delicious!
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