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1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing. 6 medium carrots, cut into thirds. ... Get Recipe. Spice-Braised Pot Roast.
This recipe for sauerbraten marinates beef rump roast for two to three days, ensuring tender, flavorful meat. "I found two slightly different hand written versions of this, my grandmother's recipe ...
Some of these Crock-Pot beef recipes call for chuck roast or even corned beef, ... Slow Cooker Braised Beef Shank. This flavorful Korean braised beef dish is warm and hearty, perfect for a ...
Sauerbraten can be made with many different kinds of roasting meat. Tougher, less expensive cuts of meat are used—typically a rump roast or bottom round of beef. Venison or other game is often prepared as sauerbraten as the spices and vinegar take away the gamey taste of the meat. [8]
The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.
Beef à la mode or bœuf à la mode is a French dish of a piece of beef braised in stock and wine with carrots and onions. [1] In French recipes, the preferred cut is the pointe de culotte, the rump cap. In older recipes, it is invariably larded. Most recipes start by marinating the meat in wine. [2]
A neighbourhood gem serving beef rump, confit chicken and a veggie roast with excellent trimmings. ... Offers beef sirloin, braised lamb shoulder and venison loin with thoughtful seasonal sides ...
Generously season ribs with salt and pepper. Heat butter in a Dutch oven over medium heat and add ribs. Sear ribs on all sides until they get nice and brown.
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