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These beef Crock-Pot recipes are the ultimate comfort food, whether it's a chili, stew, or pasta. The best part—they're easy to make thanks to the slow cooker.
Get the Recipe: Kalua Pig in a Slow Cooker 2. For Meat, Choose Cheap and Skinless. The slow cooker's long, gentle cooking method can turn even the toughest cuts of meat into tender, juicy bites.
Add tomato paste and cook, stirring, until brick-red, 1 to 2 minutes. Transfer onion mixture to a large slow cooker. In same skillet over medium heat, break up beef; season with salt and black pepper.
Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared. [3] Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine. [4] A variation is known as Mongolian lamb which substitutes lamb for the beef in the dish.
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.
Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...
Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic. Shop this kitchen must-have:
The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographic location. [1] Manti resemble the Chinese jiaozi and baozi, Korean mandu, Mongolian buuz and the Tibetan momo.
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