WebHeat 1 tablespoon of oil in a large flameproof ovenproof dish with a lid over high heat. Cook eggplant, turning, for 2–3 minutes or until golden. Transfer to a plate and set aside for …
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WebDutch Oven Method: Preheat oven to 350 degrees F or 176 degrees C. Perform step 1- 8 on the stove top in a Dutch oven or a cooking vessel that can be used on the stove top and …
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WebCut the beef into large chunks. Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside. Cook the onions in the same skillet until they …
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WebSeason the meat with salt, pepper and mustard powder. ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon mustard powder. Heat up some cooking oil in a frying pan on …
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WebCrock Pot / Slow Cooker Red Wine Beef: Prep the recipe according to Steps 1-4, above. Once the pot is deglazed, transfer the seared beef chuck roast, vegetables, and wine to …
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WebMulticooker Directions: In Step 1, transfer the browned beef to the inner pot of a 6-quart multicooker, reserving the drippings in the skillet. In Step 2, add the cooked mushroom …
WebStep 4. Place the chuck roast back into the Dutch Oven, nestling the pieces around the vegetable mixture. Add the cooked bacon. In a small dish, whisk together the broth, …
WebDirections. Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Season beef pieces evenly on all sides with 3 1/2 teaspoons salt, 2 teaspoons pepper, …
WebTrim the Beef of any excess fat and cut the beef into 3-inch pieces. Set it aside. Chop the onions into one inch chunks and the mushrooms into halves. Set the veggies aside. …
WebCooking: Place beef Arm Chuck Roast in 4-1/2 to 5-1/2-quart slow cooker and lightly cover with flour. Combine water, vinegar, onions, shallots, dates, salt and pepper in medium …
WebSprinkle beef all over with salt and pepper. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and …
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WebBraised beef with red onions. Preheat oven to 170°C/fan 15O°C /gas mark 3. Combine flour and black pepper in a bowl or polythene food bag. Add beef and coat in flour mixture. …
WebCook another 2 minutes. Transfer to a medium sized pot. Add enough water to cover the beef in the pot. Bring to a boil, and then add star anise and salt as desired. Add …
WebChicken and Asparagus Crepes. Nutrition Facts. 1 filled crepe: 264 calories, 14g fat (7g saturated fat), 107mg cholesterol, 275mg sodium, 15g carbohydrate (4g sugars, 1g …
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WebSeason with salt and pepper. Bring up to a boil then reduce the heat, cover and simmer gently for 3 hours. Check every 45 minutes if the oxtail needs more stock and top up as …
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WebPut the dish in the oven for 2 1/2 hours with the lid on. Take off the lid and cook the beef for another 30 to 45 minutes, or until it feels soft to the touch. Take it out of the oven and …
WebIn a small bowl, mix cornstarch and remaining 1/2 cup water until smooth. Gradually whisk into broth mixture. Bring to a boil, stirring constantly; cook and stir until slightly thickened, …