|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
Results 1 - 10 of 198 for pickled beef
1. Drain juice ... piece of dried beef around the pickle ... prepared, refrigerate about 1 hour, then slice into approximately 4 to 5 slices for each pickle.
Beat cream cheese, ... one slice of beef. Top with ... for firmness. When ready to eat, slice into 3/4 to 1 inch pieces and arrange on plate with crackers.
Spread cream cheese on 2 slices of beef. Roll around a pickle. Slice in 1/2 inch slices. Continue until the beef and cheese are all used.
Rinse heart or tongue with cold water. With a small knife make 6 to 8 small slits in various places on heart or tongue, fill each with a clove of ...
Mix vinegar, water and pickle spice in saucepan and bring to a boil. Let stand away from heat 2 to 3 minutes. Place uncooked roast in a sealable ...
Cool the liquid and put the meat into it. Let meat, in liquid, stand in refrigerator for at least 1 week, turning meat every couple of days. Next, ...
Drain beets, reserving 1 tablespoon liquid. Whisk oil, vinegar, beet liquid, thyme, salt and pepper in bowl. Add beets. Serve on lettuce; top with ...
Cook corned beef on top of ... with crushed pineapple. Add a little of the juice in the bottom of the pan. Bake about 1 hour, until glazed at 325 degrees.
Place beef in a 4 ... simmer. Cover and cook 3 hours. Remove from stock. Make gravy from stock with 1/4 cup flour in cold water. Cook in heavy large pot.
Melt 1 stick butter in small pan. Add: Mix well, heat gently. Serve hot.
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