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Heat a cast iron skillet over high heat, and sear the beef on all sides until browned, but not burned—about 3-4 minutes per side. Put the vegetables and bay leaves in the bottom of a roasting ...
Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing
1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2.
Bruscitti – Italian beef dish. Bulalo – Beef dish from the Philippines. Bulgogi – Korean meat dish. Bún bò Huế – Vietnamese beef noodle soup. Carne asada – Dish of grilled and sliced beef. Carne de Ávila – Spanish protected geographic designation for beef. Carne-de-sol – Beef dish from northeastern Brazil.
A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. [1][2][3] It is made with roast beef on a kummelweck roll, a roll that is topped with kosher salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip in jus and spread with ...
Pot roast. Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique.
Tips for Making Easy Ground Beef Recipes. Choose lean ground beef for most recipes. Leaner meat means less fat and a cleaner taste. It also means you can skip draining grease for one less step.
Meat (usually beef, veal, venison or horse), marinated in wine and/or vinegar, vegetables, and spices. Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩] ⓘ) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. [1]