BEEF BRISKET ON BUNS
With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a buffet. -Deb Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours. , Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13x9-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Serve on buns if desired.
Nutrition Facts : Calories 171 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 313mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
MEAT BUNS
On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty, cheesy beef filling inside. -Sharon Leno, Keansburg, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in water. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Stir in cheese. Remove from the heat; set aside to cool. , Punch dough down and divide into 12 pieces. Gently roll out each piece into a 5-in. circle. Top each with about 1/4 cup filling. Fold dough over filling to meet in the center; pinch edges to seal. , Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350° for 20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 8g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 172mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
MARINATED BEEF SANDWICHES
This recipe from my sister-in-law is especially good when entertaining for New Year's and football games. No one walks away hungry after eating one of these hearty sandwiches. -Elizabeth Stoddart, West Lafayette, Indiana
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 12-14 servings.
Number Of Ingredients 9
Steps:
- In a gallon-size resealable plastic bag, combine the first seven ingredients; add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally. , Transfer roast and marinade to a Dutch oven. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Thinly slice; serve beef and juice on rolls.
Nutrition Facts : Calories 404 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1132mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 34g protein.
ONE-FOR-ALL MARINATED BEEF
"I use this great marinade not just for beef, but for everything I grill-from pork chops to chicken," notes Sue Sauer of Deer River, Minnesota. "The marinade's main ingredient-orange juice- is both low in calories and a good tenderizer."
Provided by Taste of Home
Categories Dinner
Time 13m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the first 6 ingredients; add steak and turn to coat. Cover; refrigerate for 4 hours or overnight., Drain and discard marinade. On a lightly oiled grill rack, grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 206 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 305mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BEST EVER BEEF MARINADE
This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.
Provided by Shelli Brawner Schlafhauser
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
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- Coat roast with marinade; place in a resealable plastic bag. Add cola, squeeze out air and seal bag. Refrigerate overnight, turning once or twice.
- Preheat barbecue to medium and lightly oil grill. Combine sauce, broth, rosemary, thyme, garlic and pepper in a medium-size aluminum roasting pan. Remove roast from marinade; pat dry and discard marinade.
- Sear roast on all sides. Place roast on upper rack and roasting pan directly below roast on grill. Place a meat thermometer in centre of roast, reduce heat to low and close lid. Cook until roast reaches 160°F (71°C) for medium, about 3 hours, basting every 20 min. with sauce.
- Remove roast to cutting board, loosely cover with foil and let rest 30 min. Shave or slice very thinly and serve on Kaiser rolls with some of the sauce.
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