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2. Ina Garten’s Streamlined Beef Bourguignon Is Dinner ... - AOL

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   Without draining the fat from the pan, add the carrots, onions, salt and pepper and cook until the onions are lightly browned, about 10 minutes. Add the garlic and cook for 1 more minute. This is ...

3. Picante Beef Steaks with Sautéed Onions Recipe - AOL

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   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.

4. The Best Slow Cooker Corned Beef and Cabbage Recipe Is Here - AOL

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   Place corned beef fat side up in slow cooker, then layer carrots and potatoes around. Pour in stock; add seasoning packet and dry mustard. Cook on low for 2-3 hours, then add the cut up cabbage.

5. Ina Garten is the queen of easy Thanksgiving. Here are 9 ...

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   Ina Garten is the queen of holiday hosting, and we think some of her recipes are worthy of a spot on your Thanksgiving table. From one-pot chicken dishes to iconic chocolate cakes , we've tested ...

6. List of soups - Wikipedia

   en.wikipedia.org/wiki/List_of_soups

   Mildly spicy squash soup made with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. It is eaten every first of January in honor of Haitian independence in 1804. Kadyos, baboy, kag langka: Philippines: Pork Pigeon peas, ham hock, and jackfruit soured with batuan fruits (Garcinia binucao ...

7. Tri-tip - Wikipedia

   en.wikipedia.org/wiki/Tri-tip

   The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. [ 1 ] In the US, the tri-tip is taken from NAMP cut 185C.

8. Silverside (beef) - Wikipedia

   en.wikipedia.org/wiki/Silverside_(beef)

   Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. [1] [2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue which has to be removed as it is too tough to eat.

9. The Best Cooking Tips We've Learned from Ina Garten - AOL

   www.aol.com/news/best-cooking-tips-weve-learned...

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