|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 474 for sauce for corned beef
Combine corned beef and water to ... cover and simmer for 4 hours or ... corned beef and vegetables to a serving platter. Serve with . Yield: 6-8 servings.
Place corned beef in deep large ... all fat. Mix sauce ingredients smoothly together ... basting occasionally. Bake in 350 degree oven. Makes 8 to 10 servings.
Put corned beef in large kettle ... cloves. Pour mustard sauce over meat. Bake 1 hour. Mix above ingredients together and pour over cooked corn beef brisket.
Combine milk, eggs, ... with foil. Pack corned beef mixture into pan. Bake at 375 degrees for 1 hour or ... Serve with corned beef loaf. Makes 8 servings.
Cut top layer ... top. Add parsley, corns, thyme. Cover pot and simmer for 3 hours. For ... potatoes and horseradish sauce on sliced beef. Horseradish Sauce: ... if desired. Very good.
Mix thoroughly and pour over hot corned beef.
Prepare large corned beef as directed and serve with Horseradish Cream Sauce. Whip cream ... serving bowl. Yield: 2 cups. (Also great with filet of beef.)
Cover corned beef with water and simmer (do not boil) for 3 to 4 ... serving. NOTE: Ready-to-eat turkey pastrami can be substituted for the corned beef.
Combine 1 cup ... dry mustard. Add corned beef and mix well. ... at 375 degrees for 30 minutes. Cut ... with cabbage. Make sauce: In saucepan ... Serves 6 to 8.
Put meat in ... tender. Transfer to shallow pan and stud fat side with cloves. Combine ingredients for sauce and pour over meat. Bake 1 hour at 300 degrees.
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