Meat: Beef chuck roast is the least expensive and best cut of beef for this recipe, but you could also use petite shoulder, tenderloin, or beef stew meat. In Ireland, they generally use lamb or mutton. Vegetable oil: or canola oil Guinness Beer: Choose a good quality stout that you lov...
Steak Choice:Pick a cut of beef that is tender, like tenderloin steaks (what I used today), strip steaks, ribeye, flat iron, or top sirloin steaks. Don’t use beef cuts like flank steak, skirt steak, chuck shoulder steaks and round steaks as they are not inherently as tender and need...
Place the ground meat in a nonstick skillet over medium-high heat. The most important trick to browning ground beef is using a wooden spoon or heatproof spatula to break up the meat into equal-size pieces as it cooks. This ensures that all the ground beef pieces brown evenly. Test Kitche...
Beef Rendang – a Malaysian beef curry – was one such recipe for me. I pinned two different recipes for this tempting, coconut-infused beef curry on myAsian Inspiration board, each with a slightly different method and equally enticing result. It’s just that kind of dish. It had a simila...
The recipe is easy, but the flavor is addictive. Serve with a bowl of steamed rice, which will take you halfway to paradise. You can get most of the seasonings right from your pantry. Buy a piece of good quality beef (tenderloin or chuck)and some scallions, and you are all set to ...
Venison option: I made this recipe tonight using a venison tenderloin, sliced thin and it came out terrific. Also, at the very end when the mix was thick (after adding the corn starch), I added a 1/4 cup of honey for good measure. Instead of serving over rice, I cooked rice noodl...
can I respectfully add that once you take the brisket or whatever meat you cook it with out, it helps to put it in a container with water to keep it moist until ready to serve. I’ve had it dry out on me and it ruins the texture. I ran into a person at the chinese supermarket...
Deb, can I make this with a tenderloin that’s been languishing for far too long than I feel comfortable disclosing? January 30, 2019 at 12:59 pm Reply Hina Languishing in my deep freezer* January 30, 2019 at 1:00 pm Reply addy...
can I respectfully add that once you take the brisket or whatever meat you cook it with out, it helps to put it in a container with water to keep it moist until ready to serve. I’ve had it dry out on me and it ruins the texture. I ran into a person at the chinese supermarket...