|Country Ground Beef|
|by Linda Piepenbrink|
This bestselling cookbook is stuffed with some 300 hearty recipes from family cooks who are big on taste, short on effort, and economical besides.
1 - 10 of 130 for drip beef
Place in deep ... way up on beef - do not ... top of double boiler. Add pinch of salt and boil until it is as thick as a thin custard (about 10 minutes).
Cover roast with ... ingredients, cover well and bake in a 275 degree oven all night. Serve with hard type rolls. Tear beef into small parts and use liquid for dip.
Place meat in ... or when cool, can be sliced. Also good for beef and noodles. (Save some of the broth from the cooking to use in the beef and noodles.)
Brown brisket on ... French onion soup, beef broth and beer. ... back into broth and add oregano. Turn to low for 2 hours more. Serve on large dinner rolls.
Put roast in ... meat and pour beef extract over this. ... While doing this, remove any gristle or fat from the roast. Only meat should be left to serve.
Put into Dutch oven pan. Fill half full with water. Simmer 8 hours. Check occasionally to see if water needs to be added. Remove roast, remove all ...
Rinse roast well. Place in slow cooker, put seasonings on top of meat. Cook 24 hours on low setting. Tear meat apart about 1 hour before meat is ...
Wipe meat and remove any excess fat. Place meat in crock pot, add seasonings and water half way up in pot. Cover and simmer for 18 hours. When done, ...
Place in crockpot. Cover meat with water. Cook for 8 hours. Serve on a split hard bread roll.
Place in crock pot and add seasoning and about 1 to 2 cups water. Cover and let cook at least 8 hours. Serve on buns or as a main dish.
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