|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.
1 - 10 of 18 for brining beef
Result Page: 1
Trim off the ... lemon juice and beef bouillon cube. Add ... green peppercorns with brine, heavy cream, ... and sprinkle with chopped parsley. Yield: 8.
Place meat in ... of meat. Heat brine liquids. Add sugar, ... When dumplings come to the surface, remove with slotted spoon to serving dish. Meal serves 8.
1. To cure ... content of the brine. If the ... cook the corned beef, remove it ... butter. Serve with garlic pickles on the side. Yield: 12 or more servings.
Wrap each filet with bacon strips and season each with salt, pepper, thyme, and Dijon mustard. Crush the green peppercorns into a paste and rub some ...
In skillet heat ... 350 degrees. Combine beef and sausage. Stir ... parsley and chopped olives. (Sauce maybe prepared up to 3 days ahead and refrigerated.)
In a wok ... sauce. When ground beef is brown, add ... drained mushroom, stir and add salt. Lastly, mix in the mustard leaves. Serve immediately over hot rice.
In a large bowl crumble beef, add rice ... minutes. Serve with a lemon sauce of cornstarch and lemon juice mixed together to a pudding-like consistency.
Rub meat with ... Remove meat from brine, reserving 4 ... creamy. Pour over meat in deep baking dish and roast in 400 degree oven, 20 minutes per pound.
Boil water, salt, ... lukewarm. Marinate the beef in the cool brine at least 1 ... increase in size. Remove from water and let drain in a colander. Slice.
12 garlic slivers ... pockets in the beef and insert garlic ... and cover with brine made of tenderquick ... tender. This recipe can also be made with venison.
Result Page: 1
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