|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 1,380 for fresh beef
In skillet, brown ground beef over medium heat ... continue as above. Serve wth microwave-melted cheese, or sprinkle with grated parmesan. Fast and Easy!
Chop in a ... food processor the beef, garlic, salt ... preparing this for someone who is sick, leave out the seasonings. May be frozen for up to 3 months.
Cover beef with water in ... ingredients except salt and pepper. Cover and simmer until vegetables are tender or about 1 hour. Adjust seasonings. Yield: 12.
Buy a big ... water (see Corned Beef recipe). You have to add seasonings to the fresh brisket. Serve sliced ... just about the tastiest part of the beastie.
Place the brisket ... in the corned beef liquid until tender, ... corned beef and placed sliced corned beef between cabbage wedges. Garnish with parsley.
Season brisket with onion soup mix. Cover with aluminum foil. Preheat oven to 300 degrees. Put meat in shallow roasting pan; open aluminum foil a ...
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.
Place brisket in Dutch oven and add all ingredients except potatoes. Barely cover with water. Simmer covered for 3-4 hours. Add potatoes last 45 ...
Preheat oven to 350 degrees. Place brisket on sheet of heavy duty foil. Cover meat with onions and add rest of ingredients. Seal tightly and bake ...
Preheat oven to ... meat. Trim the beef, discarding any ... Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot. Makes 6 turnovers.
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