Best Beef Recipes

Monday, March 30, 2015

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

1 in a large stock pot add the onion and celery and saute briefly.
2 stir in the diced and whole tomatoes.
3 add cumin and chili powder and cook for about 8 minutes or until vegetables are tender.
4 add the beans, browned meat, and chili seasoning.
5 add as much salt, pepper, and hot sauce to your liking.
6 partially cover, and let simmer for 4 hours.
7 serve with cheddar cheese, sour cream, and green onions.

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

1 cut slits in the roast and insert garlic and tomatoes into each. i found this went faster when i made larger slits and stuffed in a bunch or used the fat marbling and got up under it like getting spices under chicken skin. whatever works, but prepare both sides of the meat this way.
2 rub the roast in salt and pepper.
3 arrange the onion slices in the bottom of the crock pot and put the roast on top.
4 mix water and juice and pour over roast.
5 cook on low for 7 hours or until very tender.

Total Time: 30 mins Cook Time: 30 mins

1 cook pasta according to package directions.
2 meanwhile, in small saucepan, melt butter; add garlic (i add the extra olive oil now).
3 cook over medium heat 1 minute.
4 add flour; cook 1 minute, stirring constantly.
5 stir in broth and milk or cream.
6 cook, stirring frequently, until sauce boils and thickens.
7 add parsley, salt, pepper and parmesan cheese; stir until cheese is melted.
8 toss hot pasta with sauce; serve immediately.

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Total Time: 4 hrs 50 mins Preparation Time: 20 mins Cook Time: 4 hrs 30 mins

1 heat oil in large dutch oven or heavy pot; add onion and cook over medium heat for about 5 minutes.
2 add garlic, ground beef& salt and cook over medium heat, breaking up meat with a wooden spoon, until no pink remains.
3 don't drain off fat as this helps the sauce to"cling" to the pasta.
4 add tomatoes, tomato sauce& tomato paste; mix well, breaking up tomatoes with a wooden spoon.
5 use the red wine to rinse the tomato cans& remove any product left behind- then add to the dutch oven.
6 add spices& mix well; bring the mixture to a boil, then lower heat& simmer for at least 4 hours, stirring occasionally.
7 if you find that the sauce is getting too thick for your taste, add a little water.
8 remove bay leaves, ladle over your favourite type of spaghetti& sprinkle with freshly grated parmesan cheese.

Total Time: 5 mins Preparation Time: 5 mins

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

1 preheat the oven to 275 deg.
2 to prevent the meat from curling, trim off and discard the fat layer around it.
3 pat the meat dry with paper towls and sprinkle it over with half the salt and pepper.
4 dredge with the cornstarch, patting it well into the meat pierce the meat in half a dozen or so places.
5 press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.
6 lightly oil a heavy bottomed braising pan.
7 place the bay leaf in the center of the pan and the meat on top of it.
8 pile the onion slices on top of the meat mix the stout, honey, vinegar, and worcestershire sauce and pour over the onions.
9 sprinkle on the rest of the salt and pepper.
10 cover the mount of meat and onions with a sheet of waxed paper.
11 seal the pot with two thicknesses of foil and press the lid down firmly.
12 put the pot in the oven and bake, undisturbed for 3 hours.
13 serve the beef hot, with the thin sauce poured over it.
14 *thenatural juice will be thin.
15 if you want to"finish" it you can add 2 tbs of tomato sauce and about 3 tbs of cornstarch disolved in 3 tbs of cold water.
16 when the sauce has cooked and thickened sufficiently, salt to taste and pour over the meat.