COOKED BEEF RECIPES RECIPES

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COOKED BEEF RECIPES RECIPES ALL YOU NEED IS FOOD - STEVEHA…



COOKED BEEF RECIPES RECIPES All You Need is Food - Steveha… image

Store any leftover salt beef in the broth – this will intensify the flavour and prevent the beef becoming dry.

Total Time 3 hours

Yield 6 with leftovers

Number Of Ingredients 4

1.6 kg kosher brined beef brisket
2 onions
4 fresh bay leaves
6 pink or black peppercorns

Steps:

  • { "@type": "HowToStep", "text": "
    1. Place the brisket in a large saucepan and cover with cold water.
    2. Peel and quarter the onions, then add to the pan with the bay and peppercorns.
    3. Bring to the boil, then reduce to a low heat and simmer for 2 to 2 hours 30 minutes, or until tender.
    4. Carefully remove the brisket to a board, then slice up and serve warm with Yorkies and steamed greens.
    " }

Nutrition Facts : Calories 253 calories, CarbohydrateContent 0.6 g carbohydrate, FatContent 10.6 g fat, FiberContent 0 g fibre, ProteinContent 39 g protein, SaturatedFatContent 3.4 g saturated fat, SodiumContent 3.6 g salt, SugarContent 0.2 g sugar

SPECIAL SLOW-COOKED BEEF RECIPE: HOW TO MAKE IT - TASTE …



Special Slow-Cooked Beef Recipe: How to Make It - Taste … image

This hearty entree is easy to prepare for Sunday dinner. While the beef is slow cooking, the cook has lots of time to attend to the other details. With mashed potatoes on the side, it’s comfort food for the cool months ahead. —Juli George, Grandville, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 06 hours 35 minutes

Prep Time 35 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

1 boneless beef chuck roast (3 pounds), cubed
1 tablespoon canola oil
1 tablespoon Italian seasoning
1 teaspoon salt
1 garlic clove, minced
1/2 cup sliced ripe olives, drained
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
1 cup beef broth
1/2 cup fresh pearl onions, peeled
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Sprinkle with Italian seasoning, salt and garlic; top with olives and tomatoes. Add broth and onions. Cook, covered, on low 6-8 hours or until meat is tender., With a slotted spoon, remove beef and onions to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim fat., Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over beef mixture.

Nutrition Facts : Calories 332 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 551mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 34g protein.

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Store any leftover salt beef in the broth – this will intensify the flavour and prevent the beef becoming dry.
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  • { "@type": "HowToStep", "text": "
    1. Place the brisket in a large saucepan and cover with cold water.
    2. Peel and quarter the onions, then add to the pan with the bay and peppercorns.
    3. Bring to the boil, then reduce to a low heat and simmer for 2 to 2 hours 30 minutes, or until tender.
    4. Carefully remove the brisket to a board, then slice up and serve warm with Yorkies and steamed greens.
    " }
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