|Hot and Spicy Sauces and Salsas|
|by Sally Griffiths|
From Santa Fe to New Orleans, India to Brazil, hot and spicy sauces add flavors and flair to everyday foods.
1 - 10 of 14 for brisket strips
Result Page: 1
Place meat in large pot. Cover with cold water. Add garlic and bay leaf. Cover and let sit overnight. When ready to cook, drain water from meat. Add ...
Spray 12 inch skillet with nonstick spray and add 2 tablespoons oil. When oil is hot, add onion and green pepper and saute until soft. Remove onion ...
Sprinkle brisket with garlic powder ... brisket is very tender. One hour before serving, add canned potatoes and precooked carrots. Serve with fresh rolls.
Whip dressing ingredients together to blend. Pour over beef and vegetables. Serve on lettuce leaf.
Trim off all ... or pan. Lay strips in single layer ... one half pound jerky. Recipe can be doubled or tripled, but strips must not overlap on oven racks.
Mix in a ... to taste. Dip strips of beef and ... beef strips are dried. Hot sauce may be added to your liquid mixture if you like your jerky spicy hot.
Trim all the ... into long thin strips, 1/4 of ... leathery and tough but not break when bend. Store the jerky at room temperature in an airtight container.
Make up mixture ... marinade overnight. Slice brisket into strips (with the grain ... for 18 to 20 hours. Turn strips over after approximately 15 hours.
Freeze the brisket 30 minutes not ... firm. Cut into strips 1/4 inch thick. ... each other. Bake at 200 degrees, leaving door open 1 inch; cook for 6 hours.
Dissolve salt and ... turning frequently. Place strips on paper towels ... heat, open door, let air dry for 8 more hours. Package jerky in bags or jars.
Result Page: 1
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