Search Results (4,373 found)
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Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.
Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come home to a Tex-Mex masterpiece.
Ingredients:
chuck roast, onion, cloves, juice, chili powder, cumin, oregano, chicken broth, corn tortillas
www.allrecipes.com
No cooking required on this hearty hors d 'oeuvre -processed, dried beef delivers all the flavor in an instant.
No cooking required on this hearty hors d 'oeuvre -processed, dried beef delivers all the flavor in an instant.
www.allrecipes.com
This layered casserole with ground beef, black olives, sour cream, ricotta cheese and green chiles is baked, then garnished with whole tortilla chips.
This layered casserole with ground beef, black olives, sour cream, ricotta cheese and green chiles is baked, then garnished with whole tortilla chips.
Ingredients:
beef, onion, garlic salt, tomato sauce, black olives, sour cream, ricotta cheese, chile peppers, tortilla chips, monterey jack
www.foodnetwork.com
Get Shredded Beef Tostadas (Salpicon) Recipe from Food Network
Get Shredded Beef Tostadas (Salpicon) Recipe from Food Network
Ingredients:
beef brisket, white onion, olive oil, white vinegar, lime juice, red onion, mexican oregano, cucumber, tomatoes, capers, cilantro, corn tortillas, avocados
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Get Chipped Beef on Toast Recipe from Food Network
Get Chipped Beef on Toast Recipe from Food Network
www.allrecipes.com
A complete Irish-inspired meal of corned beef, potatoes, carrots, and cabbage simmers until tender in dark Irish beer for a St. Patrick's Day feast.
A complete Irish-inspired meal of corned beef, potatoes, carrots, and cabbage simmers until tender in dark Irish beer for a St. Patrick's Day feast.
Ingredients:
beef brisket, brown sugar, beef stock, onion, cloves, bay leaves, black peppercorns, potatoes, carrots, cabbage
www.allrecipes.com
Cooked corned beef, potatoes, and shredded carrot, all pan-fried until browned, makes a lovely hash for dinner, breakfast, or an Irish brunch.
Cooked corned beef, potatoes, and shredded carrot, all pan-fried until browned, makes a lovely hash for dinner, breakfast, or an Irish brunch.
Ingredients:
butter, olive oil, onion, yukon gold, carrot, corned beef, parsley, thyme leaves, salt, black pepper
www.allrecipes.com
Borscht is a traditional Russian and Polish soup made with beets and cabbage simmered in a rich broth. Garnish with a dollop of sour cream to add a little decadence.
Borscht is a traditional Russian and Polish soup made with beets and cabbage simmered in a rich broth. Garnish with a dollop of sour cream to add a little decadence.
www.foodnetwork.com
Get Roast Brisket of Beef Recipe from Food Network
Get Roast Brisket of Beef Recipe from Food Network
www.delish.com
Sirloin steak is sautéed until just done, then simmered with a mixture of onions and mushrooms and a creamy Dijon-mushroom sauce made with Campbell's® Condensed Cream of Mushroom Soup.
Sirloin steak is sautéed until just done, then simmered with a mixture of onions and mushrooms and a creamy Dijon-mushroom sauce made with Campbell's® Condensed Cream of Mushroom Soup.
www.allrecipes.com
Slowly-marinated beef strips dry into savory pieces of peppery beef jerky in a food dehydrator. For safety, it's best to cook the strips first before drying.
Slowly-marinated beef strips dry into savory pieces of peppery beef jerky in a food dehydrator. For safety, it's best to cook the strips first before drying.
Ingredients:
beef, worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, cayenne pepper, coriander seeds, water
cooking.nytimes.com
“The reason to corn your own beef is flavor,” said Michael Ruhlman, a chef and passionate advocate of the process He wrote about it with Brian Polcyn in their book, “Charcuterie: The Craft of Salting, Smoking and Curing.” “You can achieve tastes that aren’t available in the mass produced versions,” he said Feel free to experiment with the “pickling spices” called for below — you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic — but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue
“The reason to corn your own beef is flavor,” said Michael Ruhlman, a chef and passionate advocate of the process He wrote about it with Brian Polcyn in their book, “Charcuterie: The Craft of Salting, Smoking and Curing.” “You can achieve tastes that aren’t available in the mass produced versions,” he said Feel free to experiment with the “pickling spices” called for below — you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic — but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue