274701 beef fresh cotes boeuf Recipes

uncooked long grain rice, ground turkey or beef, fresh broccoli florets, condensed broccoli cheese soup, undiluted, milk, salt-free seasoning blend, salt, pepper, dry bread crumbs, butter, melted

beef chunks (palette or cote croisee), marrow beef bones, red onion or 3/4 big, carrots, red potatoes (grelots), worcestershire sauce, salt and ground pepper, butter and oil, beef broth (homemade or knorr type), italian drained tomatoes, tomato juice, fresh thyme, fresh parsley, bay leaf, cornstarch

beef tenderloin, cut into 1-1/2 inch cubes, shallots, very finely minced, garlic cloves, minced, celery ribs, minced, chopped parsley, chopped fresh rosemary, fresh thyme leave, lemon , juice of, fresh ground pepper, salt, oil, unsalted butter, onion, minced, red wine, tomatoes, peeled, seeded and chopped, sugar, dijon mustard, lemon juice, chopped parsley, salt & freshly ground black pepper

beef, cut into chunks (can use stew meat, chuck or top sirloin), red wine (use a reasonable quality full-bodied wine), onion, chopped finely, garlic cloves, chopped, bay leaves, green peppercorns (if you don tsp have fresh , ground black pepper can be used instead), olive oil, bacon, in strips, white pearl onions, carrots, peeled and cubed, all-purpose flour, tomato paste, beef broth (or stock)

beef shoulder , cut into 1 1/2 inch pieces, salt, pepper, olive oil, onions, thinly sliced, flour, burgundy wine, carrots , cut into 1 inch pieces, garlic clove, bouquet garni (usually thyme, bay, parsley), chopped flat leaf parsley

beef shank or 2 lbs beef brisket, oxtails or 1 lb beef bone, lean stewing beef, in 1 piece, fat (e.g. lard ), onion, with peel, fresh ginger, with peel, star anise, coriander seed, white peppercorns, cinnamon stick, fish sauce, stewing beef, thinly sliced, filet of beef, sliced thinly, rice vermicelli, bean sprouts, shallot, sliced, fresh red chile, chopped, lime wedge, hot chili sauce, fresh mint leaves, fresh coriander leaves, fresh basil leaf

beef broth, all-purpose flour, tomato paste, beef demi glace, bacon drippings, beef round, cut into 3 inch pieces, sherry wine, chopped onions, burgundy wine, herb bouquet (bouquet garni), fresh parsley, fresh rosemary, fresh thyme, bay leaf, fresh mushrooms, sliced, butter, chopped fresh parsley, for garnish

beef marrow bones, beef stock or canned beef broth, dry red wine, ruby port, filet mignon steaks (about 1 inch thick ), olive oil, unsalted butter, assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced, shallots, thinly sliced, minced garlic, tomatoes, seeded, diced, chopped fresh parsley, glazed onions

beef tenderloin steaks or 2 (6 -8 oz) filet of beef, salt or 1/4 tsp kosher, freshly ground coarse black pepper, canola oil, butter or 2 tbsp margarine, yellow onion, sliced and separated into rings, red onion, sliced and separated into rings, green onion, chopped, shallots, chopped, button mushrooms, sliced, garlic cloves, minced, cognac or 1/2 cup red wine or 1/2 cup low sodium beef broth, low sodium beef broth, salt , to taste, fresh ground black pepper , to taste, chopped fresh parsley, garnish (optional)

beef chuck, cut into 1 1/2-inch cubes, salt and pepper, flour , for dredging, corn oil, mexican chorizo sausage, about 1 lb, casings removed (fresh ), onion, chopped, garlic cloves, thinly sliced, cumin, mexican oregano, ground coriander, beef consomme or 1 1/2 cups beef stock, diced tomatoes or 1 (14 1/2 oz) can fire-roasted, pureed chipotle chile in adobo , for a medium to extra-spicy heat level, honey, flour tortilla, warmed, lime wedge, queso fresco, crumbled, sliced fresh or pickled jalapeno pepper, sliced red onion

beef chuck under blade roast (or your favorite beef roast cut), spanish or yellow onion, chopped well, garlic, minced, low sodium beef powder or buillion cubes, merlot wine, or more if desired, water, to cover, bay leaves, ground thyme , or to taste, poultry seasoning, fresh rosemary leaves or, dried rosemary, fresh white musrooms, rinsed, corn starch, wide egg noodles cooked according to directions, salt and pepper, to taste

beef knuckle , with meat, beef oxtail, white (daikon ) radish, sliced, onions, chopped, whole star anise pods, cinnamon stick, black peppercorns, fresh ginger root, white sugar, salt, fish sauce, dried flat rice noodles, frozen beef sirloin, sriracha hot pepper sauce, hoisin sauce, sliced onion, chopped fresh cilantro, bean sprouts (mung beans), sweet thai basil, sliced green onion, limes, quartered

fresh green bell peppers, seeded and chopped, ribs fresh celery, chopped, butter, fresh choice ground beef, fresh sweet yellow onions, chopped (6 to 8 jumbo), plus more for serving, salt, plus more for seasoning, ground black pepper, plus more for seasoning, chili powder, premium diced tomatoes in juice, chili sauce, dark red kidney beans with juice, freshly grated cheddar, hot pepper sauce of choice

italian dressing (i use kraft zesty italian), soy sauce, olive oil, sirloin steak , cut into thin strips, garlic cloves, minced, snow peas, cut in half diagonally, yellow bell pepper , cut into strips, onion , cut into thin slices, green onion, thinly sliced, tomato, chopped, fresh parsley, chopped, spaghetti, cooked and drained

beef , suitable for braising (1 lb. 10 oz.), onion, thyme, sage, bay leaf, celery ribs, orange rind, red wine, red wine vinegar, garlic cloves, peeled and quartered, fresh pork rinds or 5 oz thick-cut bacon, trimmed of fat, olive oil, carrots, peeled and cut into 1/4-inch slices, salt , to taste, fresh ground pepper (to taste), freshly grated nutmeg, to taste, about four pinches, bacon

beef shoulder or 1 lb chuck roast, cubed, water , to cover meat, salt, oil, onions, thinly sliced, red bell peppers, seeded & coarsely chopped, yellow bell pepper, seeded & coarsely chopped, green bell pepper, seeded & coarsely chopped, garlic cloves, minced, chili peppers (depending on the amount of heat wanted) or 1 -4 scotch bonnet pepper, minced (depending on the amount of heat wanted), tomatoes, seeded & chopped, red wine vinegar, salt , to taste, fresh ground black pepper , to taste

shin beef (i substituted chuck roast) or 2 1/2 lbs beef cheeks (i substituted chuck roast), olive oil, streaky bacon , cut into lardons (i substituted thinly sliced streaky beef for sukiyaki as i don tsp use bacon), shallot, peeled and left whole, carrot, finely chopped, onion, finely chopped, stalk celery, finely chopped, chestnut mushrooms, quartered (i substituted baby portobello or cremini mushrooms), bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together), tomato puree, red wine , ideally a burgundy (i used pinot noir), veal stock (i used beef stock) or 2 1/2 cups dark chicken stock (i used beef stock), salt & pepper, potatoes , such as desiree or maris piper (i used yukon gold), butter , cut into cubes, whole milk, double cream (i used a local brand of heavy cream with an especially high butterfat content)

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.