|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 125 for rib chop beef
Use a cast ... silverskin) from short ribs. Combine flour, ... a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.
This dish is ... slow cooker, brown beef ribs (or boneless beef ... adding salt, pepper, onion or garlic powder, to your taste. Serve over wide egg noodles.
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.
Place beef in a large ... cabbage mix. Spread reserved mustard mix over beef. Roast uncovered, until glaze bubbles and cabbage is tender, about 10 minutes.
Heat oil in ... medium-high heat. Season beef with 1/4 tsp. ... bean mix, cooked beef with juices and the reserved cooking water. Serve with grated cheese.
For a tempting ... tender, juicy browned ribs, try these beef ribs basted with ... served with baked potatoes, buttered cauliflower, tomato and lettuce salad.
Boil beef in water for ... potatoes 1/2 hour before serving. Put vegetables and meat in separate dish and serve. Sprinkle cheese over soup when serving.
Drain meat and ... slightly and pour beef broth over meat. ... so the liquid cannot escape. Bake 3 1/2 to 4 hours at 300 degrees. Yield: 8 to 12 servings.
In large saucepan or Dutch oven, brown beef ribs in hot oil. ... Skim excess fat from soup. Return meat to soup and can of stewed tomatoes, heat thoroughly.
Have the knuckles ... served as boiled beef or in some ... This is a perfect beef stock for onion soup and is also a good base for espagnol or brown sauce.
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