beef

[Suesumba]

haven't got a flipping clue....

know how to mek it *canadian style* <-- rare. don't know much else. i was brought up spoiled as an only child. so i really don't know much what to do with this slab of meat.

how do you do it?

k. mi haffi goh wash out mi ____ now.

[diabolical_Tanya]

Re: beef

wat cut of beef yu have?

you can mek
beef stew
roast beef
beef stirfry
pepper steak
bbq
beef jerky
beef on a bun
chunky beef chili

yu want more???

[Suesumba]

Re: beef

i've tried the thinly sliced korean beef, but it ends up a mess. spices?

[diabolical_Tanya]

Re: beef

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">i've tried the thinly sliced korean beef, but it ends up a mess. spices? </div></div>

spices for which dish?

[Suesumba]

Re: beef

beef dishes so they don't taaste like the tiyad beef dishes i make

[Stormmey]

Re: beef

you can make

rosemary and Basil Beef/roast
Ginger Beef
Beef Bourquinon

....and ehmmm I dont know how to make them the Mr. does the cooking around here.

[RichD]

Re: beef

pepper steak

[Jazz]

Re: beef

wah cut ah beef?

Steak?

Cubed?

roast?

tail?

[Suesumba]

Re: beef

one time mi buy di beef brisket it was horrible and tougher dan mi back foot

[QK13]

Re: beef

Rib eye steak. Grilled. Medium.
Simple seasoning: Salt, Peppah, Gahlick powdah, onion powdah &amp; celery seed.

Beef is best cooked simple.

[Nanook]

Re: beef

I didn't think this would be that great but since I love all things Pioneer Woman I gave it a try and it's great! Check her other recipes especially <span style="font-weight: bold">crashed potatoes</span> and number 1 blog as well. While you're at it, read 'Black heels to tractor wheels', it will restore your belief in man..

Click here

[johnnycakes]

Re: beef

SueSumba,
Brisket is often used in cooking Texas style barbeque and I think the secret is cooking it for a L-O-O-O-N-G time.

Any meat can be made to be tender and yummy by browning it up real dark in a little oil then immersing it in water in the same pan to deglaze the brown stuff sticking to the pan. Keep the meat just barely covered with water, cover and cook it slowly, usually with a pile of onions, a likkle garlic, salt and black pepper for a couple, three hours.

Add potatoes/yam/ carrots during the last half hour and cook down to how wet you want it.

Add a tablespoon or two of flour dissolved in cold water to thicken the liquid.

Works with goat, beef, pork anything tough except maybe chicken hearts which I've simmered for 3-1/2 hours with no success.

[Suesumba]

Re: beef

so much for my vegarian diet.