I haven't tried this pozole recipe yet, but I love pozole. I've had it with pork, which is the usual meat ingredient and with chicken, but I've never...
beef, hominy, +beef broth, +tomato, +epazote, +cilantro, +jalapeno, +salt, +vegetable oil, +onions, +zucchini
How to cook a whole or large piece of beef tenderloin. Note from UnknownChef86: This is a recipe I adopted in 2006.
Real tradition cowboy type beef jerky was the meat pulled from the side of a cow and meat scraps leftover from butchering (hence the toughness), thick...
beef, +red pepper flakes, +garlic powder, +black pepper, +liquid smoke flavoring, +salt, +soy sauce, +worcestershire sauce
If you aren't a restaurant chef or caterer, you probably don’t want to cook a 40-pound round roast, which is what most Buffalo chefs use. But a nice...
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beef, +onions, +celery, +vegetable oil, +mushroom, +salt, +curry powder, +worcestershire sauce, +gravy
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This is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice....
beef, +chives, +flour, +parsley, +cinnamon, +cumin, +turmeric, +kidney bean, +lemon juice, +olive oil, +onions, +salt, +water
beef, hominy, +chilies, +black pepper, +italian dressing, +cumin, +beef broth, +tomato, +corn, +cheddar cheese
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From THE MOUNT VERNON COOKBOOK, pg. 29. Storing overnight in the refrigerator improves flavor.
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