|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 49 for beef shoulder roast
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Trim fat from beef and cut into ... cooker. Cook 15 minutes or until thickened. Serve sauce with beef, potatoes, and apples. A very warming, fulfilling dish.
Preheat oven to ... in the oven. Roast the brisket for ... slowly, uncovered for 1 hour, stirring frequently. Add more juice if necessary to keep meat moist.
Heat oven to 325 degrees. Coat roast with flour. In ... slice. Remove vegetables to platter. Return beef to pan and simmer 5 minutes. Yield: 6 servings.
marinate overnight for ... large bowl. Add roast and turn to ... 400 degrees. Drain beef, reserving marinade. ... occasionally with marinade, about 45 minutes.
Peel potatoes and cook until tender. Drain off water and save for the buckwheat grits. Cut meat from bone and chop into small pieces, fry until ...
Trim and cut the beef into 1 inch ... available, substitute; a) canned beef broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes.
Early in the ... night before, place beef in a shallow ... and size of roast. About 30 ... uncovered, the final 30 minutes. Slice. Serve with additional sauce.
1. Preheat oven to 350 degrees. 2. Rub roast with black pepper. ... vegetables. Add additional beef stock if necessary. ... sauce in gravy boat. 6 portions.
Brown roast in oil in ... and add to cooking liquid. Cook, stir constantly until thickened. Reduce heat and cook 3 to 5 minutes. Serve gravy with roast.
Wash roast and place in ... carrots. Bake for additional 1 1/2 hours or until all is tender. (May also slice onions and add when adding other vegetables.)
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