Monday, February 1, 2010

Braised Beef Cannelloni How To Make Braised Beef?

How to make Braised Beef? - braised beef cannelloni

Reicpe need step by step, how to make beef stew, you

Posted by Marianne Garr at 2:07 PM

6 comments:

Angel... said...

1. Gradually heat the meat brown on all sides by a small amount of oil in a frying pan. Degrease and season to taste.

2. Add a small amount (1 / 2 to 2 cups) of liquid, such as paper, water or wine.

3. Cover and let simmer down gently over low heat on stove or oven to 325 ° C depending on the card or until they are soft. Reduce the cooking water, or even to grow as needed.

Different parts of beef:

Chuck Pot Roast (Arm, Shoulder or Blade), boneless, 2-1/2 to 4 lbs. 2 to 3 hours
Chuck Shoulder Steak, boneless 3 / 4-1 cm 1-1/4 to 1-3/4 hours
Breast, fresh 2-1/2 to 3-1/2 lbs 1-1/4 to 1-3/4 hours
Rump steak (eye or less), boneless 3 / 4-1 cm 1-1/4 to 1-3/4 hours
1 to 1-1/2 inches Hourd 1-3/4 to 2-1/2
Up Round steak, goulash is not recommended.
.

February 3, 2010 at 7:32 AM
websterj... said...

The meat on all sides in an iron pan, then add 2 cups of water and cover and read the cover and cook for a few hours Cupla cook onion and garlic add a little salt and pepper ..... add at the end of cooking to taste. The meat was tender as butter and can be set on the pasta or rice or toast.

February 3, 2010 at 2:37 PM
websterj... said...

The meat on all sides in an iron pan, then add 2 cups of water and cover and read the cover and cook for a few hours Cupla cook onion and garlic add a little salt and pepper ..... add at the end of cooking to taste. The meat was tender as butter and can be set on the pasta or rice or toast.

February 3, 2010 at 2:37 PM
ripfreak said...

Braised beef and onions


8 servings of 2 ½ hours and 20 minutes preparation

2 (2 lb) beef dish, roast beef (well-marbled boneless, 1 1 / 2 inch thick)
Ground allspice 2 v. Tea
2 teaspoons salt
1 teaspoon pepper
1 1 / 2 kg onions, length reduced by half, then cut lengthwise into thin slices (6 cups)
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat leaf chopped


Four rotary switch in middle position and Preheat oven to 400 degrees F.
Pat beef dry. Stir in allspice, 2 teaspoons salt and 1 teaspoon pepper in a small bowl and rub all over meat.
Distribution of half of half of the onions and garlic in a 13 order - to 9-inch roasting meat, and at the top. The rest of the onions and garlic and spread over meat. Cover with foil and toast, turning meat over after 1 hour, until meat is very tender, about 2 1 / 2 hours total.
Degrease pan juices. The meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
Note:.
Meat to be roasted 2 days in advance. CoolThe meat juices, discovered, then cut into slices and cold in the juices, covered. Heat, covered, in oven at 350 degrees F 30 to 40 minutes.

February 3, 2010 at 9:53 PM
girloved... said...

Roast is easy if you have enough time on their hands. I do not have a recipe for it, but if you go foodnetwork.com and type in the search, select pleny of them for you!

February 4, 2010 at 6:17 AM
girloved... said...

Roast is easy if you have enough time on their hands. I do not have a recipe for it, but if you go foodnetwork.com and type in the search, select pleny of them for you!

February 4, 2010 at 6:17 AM

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