|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 75 for roast beef marinade
Result Page: 1
Sprinkle ginger, meat tenderizer and garlic salt and liquid over roast. Put in Tupperware and let set overnight. Cook on the grill.
Cook and stir ... 4 pound chuck roast, 2 1/2 to 3 inches thick. Prepare Marinade (above recipe). Place ... roast rare in center, browned on the outside.
Mix and put over roast. Let marinate overnight. Grill and enjoy.
A heavy 4-quart ... 4 pound pot roast. Put the ... a saucepan the marinade ingredients. Heat without ... hours, or until beef is tender when ... gravy with potato pancakes.
Slice beef in thin slices after it cools. Pour marinade over beef. Refrigerate 2 to 4 days and turn beef daily. Heat and serve in buns.
Place beef in marinade and cover. Turn ... oven until dried the way you like it. This makes a big amount, so I cut the recipe to 1/4 of all ingredients.
Trim fat from beef. Mix above ... until dissolved. Pour marinade over beef in ... turning occasionally. After roast has marinated, place ... minutes or until thickened.
Preheat oven to 350°F. Combine all marinade ingredients. Place roast in good size ... off marinade. Pat beef roast dry with ... into thin slices. Serve.
In a small ... ingredients to create marinade sauce. In a ... plastic bag, place roast and pour marinade ... marinade. Let stand 10 minutes before serving.
Combine ingredients for marinade. Bring to ... Let cool. Season roast. Place in ... not boil sauce. Serve sauce over roast meat and potatoes or dumplings.
Result Page: 1
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