|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 31 for rump roast tenderizer
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Place roast in large bowl. ... continue baking until tender. Remove meat ... gently for 15 minutes or until dumplings rise. Serve with sour beef and gravy.
Cut rump roast into 1/4 inch ... curve. Baste with marinade. Broil or grill 4-6 inches from heat 6-8 minutes. Turn and baste, cook 6-8 minutes more. Serves 6.
Make sure meat is very thinly sliced. Combine all ingredients in a container and refrigerate overnight. Cook in its own liquid in a fry pan on the ...
Crush garlic; rub into roast. On wax ... simmer for 4 hours, or until meat is fork tender, turning it occasionally. When cooked, transfer to warm platter.
Wash roast with vinegar. Pat ... and sprinkle meat tenderizer all over. Rub ... bottom of pan entire cooking time. Cook at 375°F for 2 1/2 to 3 hours.
Heat oven to ... and bay leaves. Roast, basting occasionally, ... hours or until fork-tender. Add vegetables ... Trim, discard stem and blossom ends; slice.
Heat butter in ... handles. Brown pot roast in hot butter/oil ... in 350°F until tender, about 2 ... be made in a slow cooker or on the gas grill, too.
Simmer meat with ... water, covered, until tender, about 4 ... thick. Makes 1 to 1 1/2 quarts. May need to add water occasionally while roast is cooking.
Brown pork and ... until meats are tender when pierced with ... on top of roasts. Heat to ... smooth paste. Stir into liquid. Cook until gravy thickens.
In large bowl ... 1/2-3 hours, until tender. Meanwhile - ... cabbage to platter. Pour some gravy over them. Serve meat, thinly sliced with gravy. Serves 6-8.
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