|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 roast beef for more results.
Results 1 - 10 of 14 for braised roast beef
Result Page: 1
Preheat oven to ... and pepper. Brown roast in butter. Remove ... hours, until fork tender. Strain pan drippings in a sieve and serve as sauce with roast.
Cook roast in oil in ... stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with roast. About 12 servings.
Rub meat with flour, salt and pepper. Brown all sides in roasting pan over high heat. Add onions and cook until golden brown. Add 1/2 cup brandy, ...
In a 10 to 12 inch frying pan over medium high heat, combine onion relish ingredients. Stir often until onion is golden and liquid has evaporated, ...
In Dutch oven or heavy casserole with cover, slowly brown meat on all sides in hot shortening. Season generously with salt and pepper. Add water; ...
Combine all ingredients except ribs in large saucepan and bring to boil. Reduce heat and simmer 15 to 20 minutes, stirring occasionally. Preheat oven ...
Combine water, sherry, ... and ginger. Place roast in utility dish; ... until thickened. Reduce heat and cook for 3 to 5 minutes. Serve gravy with pot roast.
Roast chuck until tender; ... (9 x 13 inches) and place slices of meat in pan and pour rest of sauce over meat. Bake in 400 degrees oven for 15 minutes.
Mix salt, pepper and flour. With wooden mallet pound seasoned flour into meat. Heat 1 tablespoon butter in heavy skillet. Brown meat quickly on both ...
Wash and dry ... so half the roast is covered. Adjust ... if needed. When done, remove meat and thicken liquid with a roux for gravy. Remove bay leaves.
Result Page: 1
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