|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 16 for pepperoncini beef
Result Page: 1
Heat meat and ... foil-lined pan. Chop pepperoncini into fine slices ... the patties are the doneness desired; best as rare. Great for outdoor parties!
In a large pot, place broth, chopped cabbage, onions, peppers, celery and water. Bring to a boil, turn down to simmer. Add brown sugar and optional ...
Brown roast on ... together for broth and simmer to mix flavor. Add sliced roast to broth and simmer 15-30 minutes. (You may use deli beef instead of roast.)
Stick garlic cloves ... cups bouillon and pepperoncini juice. Bake 3 ... have meat sliced (save juices). To serve, heat beef (covered in foil) in the juice.
Trim roast of ... There will be plenty of gravy. Beef will shred while warm or slice nicely if cooled. Serve on Italian bread with sauteed green peppers.
Cook first 4 ingredients in crock pot until meat falls apart. Add rest of ingredients to broth and simmer. Serve on buns.
8 oz. jar or if you really like peppers, use larger jar, but NOT all the juice. Cook in slow cooker 8-10 hours on low. Shred meat, if needed. Serve ...
Cook in crock according to crock pot directions for a roast of this size. Sometimes I take it out when finished and slice it very thinly and put back ...
Place meat in large roaster. Season with garlic powder and oregano. Top with sliced onion, peppers with juice, broth, and beer. Bake at 325 degrees ...
Start 24 hours ... dressing mix. Pour pepperoncinis, juice and ... for 2 hours, then turn to low. Before serving, pull apart and put on sub rolls or buns.
Result Page: 1
top of page