|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 12 for tough beef
Result Page: 1
Grease a 9x13 ... bowl combine the beef (uncooked), rice, parsley, ... slices and then the remaining tomatoes. Sprinkle with the last 1/2 teaspoon salt.
Heat oil in large pot. Add whole chicken and brown it all over. Discard remaining oil. Add remaining ingredients. Add enough water to completely ...
Shortly before serving, ... regular-strength chicken or beef broth to boiling ... cool. Stir in 1/2 cup each dry sherry and soy sauce. Makes about 1 cup.
Put V-8 juice and celery into a blender on high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once ...
Mix all meatball ingredients in a medium size bowl until blended. Shape rounded teaspoonfuls into 3/4 inch balls. Put all soup ingredients in a large ...
Soak sliced beef in cold water to take out blood for 4-5 minutes and blot dry. Heat oil. Cook until brown. Serve with steamed rice, garnish with sesame seeds.
Slice meat 1/4 inch thick. Dredge in seasoned flour. Brown meat in vegetable oil and remove to a casserole. Add more oil to skillet and brown sliced ...
Slice the steak crosswise on the diagonal into very thin strips, about 2 x 1/2 x 1/4 inch. Place in a bowl and sprinkle with the cornstarch. Toss to ...
Cut the meat ... while, until the beef turns grey. Don't ... an hour or so. Stir once in a while so it won't stick but keep the lid on as much as you can.
1. Ask meat man to cut beef short ribs into ... and pull off tough skin. Unfold meat ... careful not to marinate meat too long since it makes meat tough.
Result Page: 1
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