Vegan apple bottom muffinsI've made these several times and they are
Apple Bottom Beef, Jackson, Maine. 437 likes · 1 talking about this · 72 were here. Apple Bottom Beef is a small local organic farm raising beef on organic grass and finished on organic heritage.
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Instructions. Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice. Place whole cloves throughout the brisket. Add garlic, bay leaves and 2 cups water, or more water as needed to cover the brisket by at least 1 inch. Cover and cook on low heat for 4-5 hours. Add carrots and potatoes to the slow cooker.
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5. Bottom Round Roast. Feast on tender and delicious beef with this simple roasted bottom round steak recipe that's sure to tantalize your taste buds! Rubbed with a delectable mixture of garlic, thyme, parsley, rosemary, salt, black pepper, and olive oil, the meat is then roasted in the oven until cooked.
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Marinated Sirloin Flap Steak Recipe
Cook for 3-4 minutes, stirring frequently, until onion starts to turn translucent. Add all remaining ingredients except for the sage, cranberries and parsley. Bring to a boil. Reduce heat to a simmer, cover, and cook for at least 1 hour, until beef falls apart when pierced with a fork.
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In a Dutch oven, over medium heat, brown beef in butter. Add onions; cook until lightly browned. Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir for 2 minutes. Place the bay leaves, allspice and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a.
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Directions. Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon. Add onion to same pan; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer.
Apple Bottom Beef Jackson ME
Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender. Remove roast and onion; let stand for 15 minutes before slicing.
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Sprinkle evenly with salt, pepper, basil, parsley, and garlic powder on all sides. Place half of the onion on the bottom of the slow cooker followed by the roast. Sprinkle with garlic cloves and top with the remaining onion. Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork.
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Add the stew beef, onion, and a good pinch of salt and a few grinds of pepper. Let the beef brown and then stir. Add in the spices (cinnamon through red pepper) and stir well. When the beef is browned on all sides, stir in the garlic and cook for another minute. Stir in the sweet potatoes, raisins, tomato sauce, apple cider, and beef broth and.
Big wraps from tiny Razan’s Organic Kitchen Flavor Boulevard
Add the apple cider, beef broth, Dijon mustard and Worcestershire sauce into the pot with the onions. Whisk to pick up any brown bits still stuck on the pan. Tuck in the herbs and add the roast back to the pot. Cover with a lid and braise in the oven for 2½-3 hours or until the meat just falls apart.
Alton Brown's Center Cut (Beef) Tenderloin Roast
Instructions. Place sliced onions and garlic cloves in the bottom of the crockpot. Season roast with salt and pepper; place on top of onions. Add vinegar and bay leaf. Cook on high for 1 hour and then on low for 3 hours or until a thermometer is inserted into the center of the roast reads 145°F for medium doneness.
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Directions. Sprinkle beef with flour and 1 teaspoon each of salt and pepper to coat. Warm oil in a Dutch oven over medium-high heat. Once hot, add the beef, searing until browned on each side.
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Gather the ingredients. Rub beef roast with garlic and sprinkle generously with salt and pepper. Preheat oven to 325 F. In a large Dutch oven or covered oven-safe pot, cook bacon with onion on stovetop until onion is softened. Remove bacon and onion to a plate. Add beef and sear roast in drippings on all sides.
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Cover the pot with a tight-fitting lid. Place the covered roast into the preheated oven on the center rack. Let the roast slowly braise (simmer) for 4 - 4 1/2 hours, or until the roast is very fork-tender and 195-205 degrees F. at the center when tested with an instant-read meat thermometer.
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Seal and place in refrigerator for 2 hours. Prepare a grill fire to about 350° with hickory wood for smoke flavor. Remove roast from marinade and place over indirect fire. Cook with the lid closed until internal temperature reaches 150°, about 1 hour. Remove from grill and wrap in foil.
Beef Chop Suey Ang Sarap
Toss vegetables in all beef marinade liquid, spread out in ovenproof skillet, top with beef. Drizzle with oil, roast 20 minutes. Turn oven down to 180C/350F (160C fan), roast for a further 35 - 40 minutes or until a meat thermometer inserted into the centre registers 44°C / 111°F for medium rare (Note 3 for more temps).
