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Classic Roast Beef That is so Easy! Recipe

October 14th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbs beeftop round roast
  2. 1-2tablespoonvegetable oil
  3. salt
  4. pepper
  5. 6garlic cloves, minced

DIRECTIONS

  1. Ask the butcher for this, so you get a nice piece of meat.
  2. Rub meat with vegetable oi. Season with salt and pepper and garlic.
  3. Put 1/2″ water in a pan. Cook uncovered at 350* for 45 minutes and check the meat. Might need 10 more minutes, depending on how you like it. Formula is 10-15 minutes per pound, but it can need more time, depending on your oven.
  4. Let it rest for half hour before cutting into, that way the meat retains its juices!

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Beef Stroganoff Recipe

October 12th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1lblean beef, cubed
  2. 2beef bouillon cubes
  3. 4tablespoonssour cream
  4. 1 1/2cupshot water
  5. 3tablespoonsflour
  6. 6tablespoonsbutter
  7. 8ouncesmushrooms, sliced
  8. 1/2cup choppedonions
  9. salt and pepper
  10. 1lbwide egg noodles

DIRECTIONS

  1. Cook beef slowly in butter.
  2. Dissolve bouillon cubes in hot water to make broth.
  3. Add flour to broth, whisk until smooth.
  4. Add the following to the cooked beef:.
  5. flour mixture, sour cream, onion and mushrooms.
  6. Season to taste.
  7. Keep warm on lowest setting in skillet, 20 minutes.
  8. DO NOT SIMMER!
  9. Serve over cooked egg noodles.

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From Scratch Home – Corned Beef Brisket Recipe

October 11th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1(8-10 lb)beef brisket
  2. 4garlic cloves, peeled and cut in thirds
  3. The Brine

  4. 2quartswater
  5. 1cupkosher salt
  6. 1/2cupwhite vinegar
  7. 4tablespoonssugar
  8. 3bay leaves
  9. 1teaspoonpeppercorns
  10. 1/2teaspoonmustard seeds
  11. 1pinchground cloves
  12. The Simmering Liquid

  13. water, to come up 3/4 to side of brisket
  14. 1teaspoonpeppercorns
  15. 1/2teaspoonmustard seeds
  16. 1/2teaspoonwhole allspice
  17. 1/4teaspoonwhole cloves
  18. 4garlic cloves, sliced

DIRECTIONS

  1. Combine all of the brine ingredients and bring to a boil, then cool. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
  2. After the 6 to 7 days, remove brisket from the brine and discard the brine. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
  3. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn’t hurt anything. Meat will be SOOOOOO tender and delicious!

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Beef Barley Stew Recipe

October 10th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbground beef
  2. 1/2cup choppedonions
  3. 2cupsbeef broth
  4. 2/3cup uncookedbarley
  5. 2teaspoonsfresh oregano or1/2 teaspoondried oregano
  6. 1/4teaspoonsalt
  7. 1/4teaspoonpepper
  8. 1 (16 ounce)canwhole tomatoes, undrained
  9. 1 (8 ounce)cansliced water chestnuts, undrained
  10. 1 (10 ounce)boxfrozen mixed vegetables

DIRECTIONS

  1. Preheat your oven to 350 degrees.
  2. Spray a frying pan with nonsticking cooking spray. Brown the ground beef and onion. Drain.
  3. Mix the beef with all of the ingredients listed except the frozen veggies in a 3 quart casserole dish. Break up the tomatoes.
  4. Cover the dish and bake for 30 minutes. Stir in the mixed veggies, then cover again and bake another 30 to 40 minutes or until the barley is done.

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Pho Bo – Beef Noodle Soup Recipe

October 9th, 2014 by alice  Tags: , , , | Print This Post Print This Post

Pho Bo - Beef Noodle Soup Recipe

INGREDIENTS

  1. 450gflat rice noodles
  2. 225gbean sprouts
  3. 8shallots, thinly sliced
  4. 4tablespoons finely choppedcoriander
  5. 225gfilet of beef, very finely sliced
  6. For the broth

  7. 1 2/3litersbeef stockor cannedbeef consomme
  8. 115g piecefresh ginger, cut into matchsticks
  9. 2stickscinnamon bark
  10. 1/2teaspooncoriander seeds
  11. 3piecesstar anise
  12. 1teaspooncaster sugar
  13. 1teaspoonsalt
  14. 1teaspoonfresh ground black pepper
  15. 4teaspoonsfish sauce
  16. To serve

  17. hoisin sauce, to taste
  18. chili sauce, to taste
  19. 2limes, cut in half
  20. 2 freshred chilies, finely sliced
  21. 1bunchThai basil

DIRECTIONS

  1. Make the broth by bringing the stock to a boil.
  2. Add the ginger, cinnamon, coriander seeds and star anise.
  3. Simmer for 15 minutes, then add the sugar, salt, pepper and fish sauce.
  4. Strain the broth and return to the pan, keeping hot over a low heat.
  5. Boil a pan of water and cook the noodles until al dente.
  6. When you put the noodles in the water, put the beef in the hot broth to cook. You don’t need to boil it. The beef will cook just from the heat of the broth because it is so thinly sliced.
  7. Drain and divide the noodles among individual bowls.
  8. Add a handful of beansprouts, some shallots and coriander.
  9. Ladle the hot broth and beef over.
  10. At the table, each person can add the hoisin sauce, chilli sauce, lime juice, fresh chilli and basil to taste.

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