Search results
Results from the WOW.Com Content Network
These short ribs are slow cooked with beef broth, onions, and chipotles in adobe sauce along with a combination of black-eyed peas and cannellini beans. It's spicy, savory, and melt-in-your-mouth ...
Skip to main content. Subscriptions; Animals
Return the beef to the pot, fat-side up. Pour in enough water to come at least 2/3's of the way up the beef. Cover and braise in the oven for 2 hours, until tender.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet. Add the onions and cook until tender, stirring occasionally. Stir the picante sauce in the skillet and heat to a boil. Return the ...
Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged. Bring to a boil. Cover, reduce the heat to moderately low and simmer for about 3 1/2 hours, turning the brisket halfway, until the meat is very tender.
In Southern Arizona the typical adornments for menudo blanco are freshly chopped onion and cilantro, lemon, and ground chiltepín. Adding patas (beef or pig's feet) to the stew is popular in the United States. In some areas of central Mexico, "menudo" refers to a stew of sheep stomach, pancitas stew of beef tongue.
Season both sides of the brisket and place meat on a foil-lined baking sheet. Cover the meat and the baking sheet with plastic wrap and place in the refrigerator overnight to season. Preheat oven ...
Yukhoe was made with shredded beef marinated in spring onion, minced garlic, pepper, oil, honey, pine nuts, sesame and salt, according to the 19th century cookbook Siuijeonseo It is served with a dipping sauce, chogochujang (Hangul: 초고추장), chili pepper condiment mixed with vinegar and sugar) can be altered to taste, with pepper or honey.