|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 124 for coarse ground beef
In a skillet, ... same skillet, brown ground beef in remaining olive ... save time in the preparation, use the food processor to slice or chop vegetables.
Combine all ingredients for sauce in a stockpot and mix well. Simmer for 20 minutes, stirring occasionally. Cool. Makes 1 gallon of BBQ sauce. To ...
In large skillet, ... golden brown. Add beef, salt, pepper, ... Adjust salt and pepper to taste as necessary. Serve over noodles, mashed potatoes, or rice. .
Wipe beef dry. Rub with ... brisket in shallow casserole dish and pour bottled barbecue sauce over slices and heat until hot. Cover with foil while heating.
Place beef in 9x13 inch ... in small saucepan. Bring to boil. Unwrap beef and transfer to platter. Slice and serve immediately, passing sauce separately.
Heat cabbage, water ... quart casserole. Spread beef mixture over cabbage; ... to 60 minutes. Serve with cranberry sauce and creamed potatoes if desired.
Cover and cook ... ungreased casserole. Spread beef mixture over cabbage. Top ... cabbage. Cover and bake in 350 degree oven until done, 55 to 60 minutes.
Combine salad oil, ... Mix well. Add beef. Stir to ... vegetables with beef. Grill on low heat until done. Baste with extra marinate sauce while grilling.
Assemble all ingredients. Open package of corned beef, and place ... spoon. Some of the stock may be passed around to pour over vegetables, if you like.
Brown beef on second heat ... (if a moist hash is preferred). Add 1/2 cup beef stock or bouillon cube plus water to hash before cooking. Makes 6 servings.
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