|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.
1 - 10 of 70 for corned beef round
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Mix and refrigerate ... out of a two pound round rye and fill with the dip. Cut the bread that had been removed into bite-size pieces and use for dipping.
Slice beef with a sharp ... Cover and simmer for 3 minutes. Add oyster sauce, fish sauce, tossing lightly and spoon over the cooked rice. Makes 2 servings.
Pound beef slices with mallet ... from skillet. Stir corn starch into cold ... heat, stirring constantly, until thickened. Serve with beef rolls. 4 servings.
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.
Place onion slices in bottom of crockpot. Place corned beef in pot. Combine sugar, thyme and beer and pour over beef. Cook on low for 10 hours.
Place beef in a glass ... Makes 4 servings. Nutrient Analysis per serving: Calories: 390. Fiber: 13 grams. Fat: 12 grams. (275 of the calories from fat).
Place beef in a glass ... Makes 4 servings. Nutrient Analysis per serving: Calories: 390, Fiber: 13 grams, Fat: 12 grams (275 of the calories from fat).
Flake corned beef. Beat together ... corned beef mixture on Melba toast rounds. Garnish with slices pitted ripe olives, if desired. Makes about 36 appetizers.
Saute sliced mushrooms ... leaves and pepper corn. Add beef broth. Cover and ... bacon. Simmer 1 hour longer. Add more broth if needed. Serve over rice.
Trim separable fat from beef; partially freeze ... minutes more. Add corn; stir-fry for ... vegetables to wok. Heat through. Serve over rice. Makes 4 servings.
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