|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 61 for whole beef shank
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Place beef shanks on bottom of ... remaining ingredients and pour over beef shanks. Stir to coat. Cover and slow cook all day until beef is tender. Serves 6.
Combine flour, salt ... other herbs, carrots, whole peeled onions and ... cold water or beef broth and adding ... be added to the broth for extra flavor.
Blend marinade package with water, sherry, tomato, and spices in a 5 quart Dutch oven or shallow pan. Pierce meat well and place in marinade, turning ...
Trim the meat and put in a large pot with 5 quarts cold water. Add the tomato, garlic, bay leaf, salt, pepper, and onion; let stand 15 minutes. Bring ...
Trim the meat from the bones, and then cut it into small cubes. Brown it in a large skillet or in the bottom of a dutch oven. Add onions and ...
In a large saucepan, brown beef shank with 1 tablespoon ... hot. Remember, use sherry, NOT cooking sherry. The soup will taste better using regular sherry.
Place shanks in large pot ... parsley. Cook until beef shanks are tender ... to add more soup to liquify. Soup with Rice: Pour hot soup over cooked rice.
In a large ... oil and brown beef shanks. When nice ... Lower heat until its simmering and cook for at least 1 1/2 hours. To serve ladle soup into bowls.
Place beef shanks, soup bone, ... done. Remove beef and bones. Allow to cool so you can cut meat into small pieces and return to pot. Discard excess fat.
Preheat oven to ... meat from the shanks for sandwiches or beef salad. Chill the ... fat will have solidified on top of the broth. Remove and discard fat.
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