58447 colcannon oven beef Recipes

king arthur unbleached all-purpose flour, salt, pepper, boneless beef chuck roast, cut into 1-inch cubes, vegetable oil, condensed tomato soup, undiluted, water, chopped onion, dried basil, potatoes, peeled and diced, carrots , cut into 1-inch pieces

oil, boneless beef roast, cut into about 1-1/2 inch cubes (i use sirloin), stalks celery, chopped, onion , coarsley chopped, chopped fresh garlic (or to taste), chopped jalapeno peppers (optional), tomato paste, beef consomme, undiluted (can use regular beef broth instead of consomme, but the consomme is better), water, diced tomatoes with juice, worcestershire sauce, seasoning salt, pepper, bay leaf, potatoes, peeled and cut into about 1-1/2-inch cubes, carrot, cut into 2-inch chunks, flour, water, browning sauce (i use kitchen bouquet for this), frozen peas, thawed, frozen pearl onions (or to taste), hot cooked pasta, grated parmesan cheese (optional)

beef brisket, oven cooking bag, flour, onion soup mix, liquid smoke, garlic powder , to taste, ground black pepper , to taste

beef stew meat , cut into cubes, plain flour, butter, olive oil, white onions, thinly sliced, tomato paste, bay leaves, mustard powder, brown sugar, lager beer, beef stock, parsley , torn,to garnish, salt and pepper, to taste

beef brisket, cola-flavored carbonated beverage, dry onion soup mix, chile sauce

boneless beef cubes, cream of mushroom soup, water, dry onion soup mix

lean ground beef, ground turkey or 2 lbs ground venison, onion powder, garlic powder, brown sugar (i like a sweetness to mine) (optional), hot pepper sauce (to taste), worcestershire sauce, soy sauce, ketchup, kosher salt

beef tenderloin (or more , 1.5 kg), flour (or use breadcrumbs), salt, ginger, ground, ground black pepper, mustard such as dijon mustard (use more if needed), sour cream, thick (250 ml, use creme fraiche preferably), green peppercorns, drained (the pickled kind ), tomato ketchup, tabasco sauce (or other hot sauce), salt, ground black pepper

diced cooked potatoes, cubed cooked roast beef, evaporated milk, minced fresh parsley, chopped onion, worcestershire sauce, salt, pepper, crushed saltines, butter, melted

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.

beef ribs , see cook s note, kosher salt, freshly ground black pepper, chili powder , recipe follows, onions, diced, vegetable oil, garlic, peeled and smashed, tomato paste, ground cumin, ground coriander, dried oregano, tequila, whole tomatoes, crushed (28 oz), bay leaves, black beans , recipe follows, chopped cilantro leaves, for garnish, chopped parsley leaves, for garnish, cornbread , recipe follows, special equipment : a dutch oven or a large 12-quart pot with tight-fitting lid, ancho chiles, dried, chipotle chile, dried, habanero chile, dried, cumin seeds, toasted, dried oregano, paprika, ground cinnamon, dried black beans, corn kernels , preferably fresh when available, see cook s note, cornmeal, all-purpose flour, sugar, baking powder, fine salt, buttermilk, unsalted butter, melted, egg, seeded and chopped jalapeno pepper

cooking oil, onion, salt, pepper, pre-cut stew meat or 2 1/2 lbs beef, chunks, carrots, flour, potatoes, brown gravy mix, tomato soup, beef broth, refrigerated buttermilk biscuits

boneless lean beef, cut into 1-1/2-inch cubes, flour, dried thyme, marjoram, crumbled rosemary, salt, paprika, black pepper , as much as you like, canned tomatoes, with liquid, carrots, peeled and cut into thick slices, potatoes , scrubbed and cut in chunks, onion, cut in chunks, bay leaf, rutabagas or 1 small turnip, cut in chunks, fresh green beans, cut in pieces

stewing beef, minute tapioca, brown sugar, celery, chopped, carrot, chopped, peas, salt, potatoes, diced, accent seasoning (optional), onion, chopped, french onion soup, v 8 vegetable juice or 15 oz tomato juice or 15 oz clamato juice, tomatoes, chopped

chuck roast (or beef cubes), french onion soup, condensed golden mushroom soup, onion soup mix, red wine, celery, carrots, mushroom, garlic cloves, onions, black pepper, salt, minute tapioca

flank steaks or 1 lb beef brisket, seasoning salt, garlic clove, pressed, onion, minced, worcestershire sauce, soy sauce

stewing beef, cut in 1 1/2 cubes, onions , cut in eighths, stalks celery, cut in large pieces, potatoes, cut in 1/4 inch slice, carrots, quartered, tomato juice, tapioca, sugar, salt, basil, pepper

beef tenderloin (or other choice ), olive oil, parsley, chopped, cayenne pepper, dry mustard, garlic, minced, paprika, black pepper, kosher salt (or other coarse salt)