156859 good beef crust alton brown Recipes

boneless beef flank steak or 1 lb beef tenderloin or 1 lb sirloin, brown sugar, dark sesame oil, rice wine or 4 tsp dry sherry, vegetable oil, minced ginger, cornstarch, salt, broccoli, chopped, water, vegetable oil, rice wine or 4 tsp dry sherry, oyster sauce, cornstarch, water

olive oil, divided, loosely packed basil leaves and fresh parsley sprigs, grated parmesan cheese, salt, beef tenderloin steaks (6 oz each), butter, divided, fresh mushrooms, chopped, sheets refrigerated pie pastry, egg, lightly beaten, all-purpose flour, beef broth, dry red wine or additional beef broth, water, browning sauce , optional

beef roast, water, dry onion soup mix, salt, pepper, broth (from roast ), flour, water, beef bouillon cubes, gravymaster or 2 tsp browning sauce

king arthur unbleached all-purpose flour, salt, pepper, beef stew meat , cut into 1-inch pieces, canola oil, water, beef bouillon granules, browning sauce , optional, onion salt, garlic salt, carrots, sliced, onion, cut into wedges, cut green beans, drained, biscuit/baking mix, shredded cheddar cheese, milk

brown basmati rice, boneless sirloin steaks or 1 1/4 lbs lamb or 1 1/4 chicken, trimmed and cut into 1-inch chunks, red onion, quartered and separated into slices, yellow squash, sliced, baby pattypan squash, halved, canola oil, curry powder, salt, lightly packed fresh cilantro leaves

sweet onions (like vidalias) or a combination of sweet and red onions (about 4 lb), butter, salt, white wine, canned beef consume, chicken broth, apple cider (unfiltered is best), bouquet garni ; thyme sprigs, bay leaf and parsley tied together with kitchen string, country style bread, kosher salt, ground black pepper, splash of cognac (optional), fontina or gruyere cheese, grated

all-purpose flour, butter, olive oil, boneless beef chuck (cut into large cubes ), brown onion, diced, tomato paste, dry red wine, water, low sodium beef broth, dark brown sugar, sea salt, yellow potatoes, cut into quarters, carrots , cut into thick slices, shiitake mushrooms, stemmed and caps cut into thick slices, fresh marjoram or 2 tbsp fresh thyme, black pepper, freshly ground

all purpose flour, butter, trimmed boneless beef chuck, cut into 1 1/2-inch cubes, onions, chopped, tomato paste, dry red wine, beef broth, dark brown sugar, baby red-skinned potatoes, quartered, baby carrots, trimmed, baby pattypan squash, halved, fresh shiitake mushrooms, stemmed, caps thickly sliced, chopped fresh marjoram or 1 tbsp dried

beef short ribs, green onion, chopped (with tops ), soy sauce (or tamari sauce), beef broth (or water), brown sugar, fresh ginger, minced, garlic, minced, black pepper, dark sesame oil, hot cooked rice (or linguine pasta), sesame seeds, toasted

beef brisket, trimmed, brown sugar, kosher salt, paprika, granulated garlic, onion powder, black pepper, cayenne pepper, cumin, mesquite wood chips, apple wood chips

beef ribs, trimmed, brown sugar, oregano, paprika, garlic powder, kosher salt, fresh ground black pepper, barbecue sauce, cabernet sauvignon wine

beef bottom round, browned and drained, onions, chopped, garlic, chopped fine, water, better than bouillon, salt and pepper to taste, mixed, frozen veggies, okra, frozen, sliced (optional), head cabbage, thinly sliced, fresh or dried thyme to taste, tomatoes, canned or fresh (chop in the cuisinart), potatoes cubed, celery, thinly sliced

beef tenderloin, bourbon, brown sugar, cilantro, leaves chopped, lemon juice, soy sauce, thyme, water, worcestershire sauce

beef chuck roast, brown sugar, cube tamari sauce, garlic cloves, crushed, onion, diced, fresh ginger root, peeled and grated, seasoned rice wine vinegar, sesame oil, whole jalapeno, diced, seeded, splash fish oil

bread, cut thin (as far as bread selection goes, all i ll say is the bigger the loaf the bigger the sandwich), more) smooth dijon mustard, grated cheese (this is the soul of the thing, so use the good stuff. we like a semi-hard, semi-soft combo like smoked gouda and gruyere or fontina with a young asiago.if you re a purist, go for the cheddar, but make it sharp and aged if possible.), good quality olive oil for spritzing

bread, cut thin (as far as bread selection goes, all i ll say is the bigger the loaf the bigger the sandwich), more) smooth dijon mustard, grated cheese (this is the soul of the thing, so use the good stuff. we like a semi-hard, semi-soft combo like smoked gouda and gruyere or fontina with a young asiago. if you re a purist, go for the cheddar, but make it sharp and aged if possible., good quality olive oil for spritzing.

eggs, sugar, kosher salt, good quality semisweet chocolate, melted and cooled slightly, all-purpose flour, instant espresso powder, vanilla extract, special equipment : whipped cream charger and nitrous oxide cartridge

sweet onions (like vidalias) or a combination of sweet and red onions, butter, kosher salt, white wine, canned beef consume, chicken broth, apple cider (unfiltered is best), bouquet garni ; thyme sprigs, bay leaf and parsley, country style bread, ground black pepper, splash cognac , optional, grated fontina or gruyere cheese