|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 84 for tenderizing corned beef
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Corned beef, any brand, ... baking dish with sides at least 2 inches. Cover tightly with foil. Bake at 250 degrees for 1 hour per pound. Drain and slice.
Sprinkle tenderizer on beef cubes. Cook until tender and add whole kernel corn, Lima beans, ... pepper to taste and tablespoon of sugar. Cook until well done.
Mixed together ground beef, tender quick, little at ... add rest of ingredients. Mix well. Roll into 4 to 5 rolls. Bake in oven at 225 degrees for 4 hours.
Preheat the oven ... then add the beef broth. Add just ... is cooked and tender, 45 minutes ... add the coarse corn meal slowly, about ... beef and wine sauce.
Prepare meat by ... onions; cook until tender with shortening. Add ... Season to taste (garlic salt, salt, pepper). Allow to cook until all are very tender.
Combine meat, tomato juice, onion, seasonings, and 6 cups water in soup kettle. Cover and simmer 2 hours. Strain broth and skim off excess fat. Add ...
Mix well. Keep in refrigerator for 3 days. Once a day, knead well and return to refrigerator. On the 4th day, knead well and roll into 3 or 4 rolls. ...
Use for 6 to 8 pounds meat. Combine ingredients and pour over meat. Turn 6 to 8 times while marinating. Meat needs to be marinated 12 to 15 hours in ...
Mix by hand. Shape into logs 6 inches long. Wrap in saran wrap. Refrigerate 24 hours. Be sure to seal. Unwrap and bake 1 hour at 300 degrees. Beat ...
Combine all ingredients; ... in refrigerator. For tenderizing and more flavor, refrigerate in marinade 2 or 3 days. Grill for 15 to 20 minutes on each side.
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