|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.
Results 1 - 10 of 56 for corned beef roast
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Place brisket on rack in roasting pan. Add enough water to touch top of rack. Cover tightly. Place in preheated 350 degree oven. Bake 1 hour. Add ...
Slice off excess fat from chuck and cut into bite size pieces. Add all ingredients into Crock-Pot. Add more or less ingredients to size desired. Set ...
In Crock-pot, add beef roast, chiles, jalapenos, ... Sprinkle your favorite type of cheese over beef, wrap and serve. Quick, easy prep - but delicious.
Brown meat with ... minutes. Add carrots, corn and potatoes and ... tortillas. To use canned beef stock, increase stock to 6 cups, decrease water to 2 cups.
Cut and add: ... no water. Cut beef and brown in ... small mixture of flour and water. Stir and allow about 20 minutes more cooking time. Serves 6 people.
Place beef in roasting pan, ... pepper. Cover and roast about an hour ... medium high heat, stirring occasionally. Reduce heat and simmer for 2 hours or more.
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.
Save 1 empty ... Worcestershire sauce and beef broth (or bouillon ... Slice bottom round roast into slabs about ... add these with corn and green beans ... sink in the broth.
Cook beef with soup bone ... tomatoes, beans and corn. After beans ... desired soup consistency. Let cook over low heat about 2 hours, stirring occasionally.
Cook onion in ... until crisp. Add beef and chilies, sprinkle ... sauce, cook on low heat 10 to 15 minutes while stirring. Serve on buns, serves 4 to 6.
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