Crush garlic with salt in mortar and pestle. Add peppercorns and allspice and crush. Place onions, cinnamon stick, parsley and spice mixture in heavy pot. Brush beef with quick-browning aid and place in pot, fat side up. Add cider, cover and bring liquid to boil rapidly. Lo

Choose your favorite steak. Grill the steaks al carb?n and serve them topped with the chiles or bell peppers. To prepare the topping, heat butter in a skillet over medium heat. Add garlic and chiles or peppers and saut? them until they are soft. If you are using bell peppers, add blac

Preheat oven to 350 degrees F. Heat lard in a cast iron Dutch oven. Cut through the fatty round on the steak and brown it on both sides. Add remaining ingredients and water. Cover the Dutch oven and bake for about 1 1/2 hours. To garnish, cut fresh jalape?os in half, scoop

Season the meat with garlic, salt and vinegar. Make small holes in the meat and fill with chopped onions olives and capers. Brown the meat in the Red Oil. Saut? the potatoes. Cover with water. Season to taste. Cook for 45 minutes covered, over low heat.

Mix flour, 1 teaspoon salt and the pepper; coat meat with the flour mixture. Melt shortening in large skillet or Dutch Oven; brown meat. Add water and vinegar. Sprinkle dill weed over meat. Cover tightly and simmer about 3 hours or until meat is tender. One hour before end

Wipe roast well with damp paper towels. Combine flour and salt; rub into surface of meat. In hot shortening in large Dutch oven, brown meat well all over. Add black peppers, bay leaf and 2 cups water; simmer covered, 1 hour. Turn roast. Add vegetables; simmer covered, 45 mi

Place the roast in a shallow roasting pan and set aside 30 minutes to room temperature. Preheat oven to 450 degrees F. Combine remaining ingredients. Rub roast with mixture. Bake 15 minutes until the roast begins to brown. Reduce heat to 350 degrees F and continu

In a Dutch oven, heat oil hot. Sear roast on both sides. Add onion and chiles. Turn roast to cover fully with chiles and onion. Pour beer around sides of roast. Sprinkle with salt, pepper and garlic salt; cover with tight lid. Place over low heat. Cook 1 1/2 to 2 hours. It will fall apart and is

Cook noodles according to package directions. Drain and keep warm. Meanwhile remove pot roast from package; transfer gravy to Dutch oven. Cut pot roast into 1-inch pieces; set aside. Add mushrooms, onion, wine and marjoram to gravy. Bring to a boil; reduce heat to medium-lo

Place aluminum foil in a 6-quart roaster pan. Pour 1/2 can (6 ounces) cola in pan. Place roast in pan. Spread with jam. Sprinkle salt and pepper and onion soup mix over all. Drizzle remaining 6 ounces cola over roast. Cover lightly with foil and bake at 350 degrees F for 4-5 hours. Le

In a small bowl, combine 3/4 cup of the broth, soy sauce, ginger, sugar and pepper; set aside. In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture a

Cut steak into serving-size pieces; trim away excess fat and pound to tenderize. Combine flour, dry mustard, salt and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; s

Heat oil in large heavy, non-stick skillet. Fry onions until limp. Remove from pan and set aside. Cut meat into serving size pieces. Sprinkle both sides with salt and pepper. Dust lightly with flour and beat it into meat with edge of a saucer. Brown on both sides, adding more oil if n

Cube and braise steak. Add onion, sliced bell pepper, garlic salt and regular salt. Mix gravy mix as directed on package and add to mixture. Stir in Ro-Tel tomatoes with their juice. Let simmer 15 to 20 minutes. Serve over rice.

Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside. In the same saucepan, melt the remaining butter, add the salt and onions and saut? for 5 minutes. Return the meat to the saucepan and p

Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic. Saut? 2 minutes pressing juice from garlic into oil. Discard garlic. Mix in bread crumbs, parsley, salt and black pepper. Press mixture onto roast, coating well. Insert roast thermometer in thickest portion of muscle. Roast

In Dutch oven stir together all marinade ingredients except roast. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Preheat oven to 350 degrees F. Bake roast in marinade for 1 1/2 to 2 hours or until roast is fork tender. (by user)

Pot Roast

Rub seasonings into meat. Brown roast in oil over medium-high heat in a large, heavy Dutch oven. Pour 2 cups water around meat; arrange onion wedges on top of meat. Cover tightly, reduce heat, and simmer 1 1/2 to 2 hours, or until meat is very tender. Add carrots and potatoes to Dutch

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Pot Roast Over Noodles

Place meat in Dutch oven or small roaster. Blend soup, wine and Kitchen Bouquet. Pour over meat. Add onion, garlic, parsley, salt and pepper. Cover and bake at 325 degrees F for about 4 hours. During last hour of baking, add carrots.

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Royal Stuffed Rib Eye Roast

Melt butter or margarine on low heat. Add onion, celery and mushrooms; saut? until onions are transparent. Place bread crumbs in a 1-quart bowl and add salt, pepper, basil, parsley, and melted butter and onion mixture. Lightly mix until well blended. Make a lengthwise cut 3/4 way thro

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Rump Roast in a Bag

Cut 5 holes deep in the roast and stuff them with the garlic, onions and peppers. Clean mushrooms well. Pat salt and pepper on the roast. Place flour in large turkey-size oven cooking bag and shake it around in bag. Place roast in bag and arrange mushrooms, carrots and potatoes around it. Add pa

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Saltimbocca

Season 2 cutlets with salt, pepper and sage. On top of each cutlet, layer a slice of ham, cheese and the other cutlet. Press edges of veal together firmly to hold filling and secure with wooden picks. In skillet heat oil and brown sides of veal well. Remove veal and keep warm. In smal

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Saucy Chuck Roast

Combine first 3 ingredients in a shallow dish; add roast. Cover and marinate in refrigerator for 8 hours or overnight. Remove roast from marinade, reserving marinade. Place roast in a Dutch oven. Combine marinade and remaining ingredients; pour over roast. Cover and bake at 350 degree

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Savory Brisket

In a large Dutch oven, brown meat on all sides. Combine remaining ingredients; pour over brisket. Cover and simmer on stove top or in a 325 degree F oven for 3 to 4 hours, or until tender. To serve, slice on the diagonal. Makes 4 servings.

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Quick Chinese Pepper Steak

Cut the meat in half lengthwise with a sharp knife (meat will slice better if slightly frozen), then crosswise into thin slices. Saute the meat, onions and pepper in hot oil in a skillet until the meat is brown. Stir in the remaining ingredients, except the rice. Cook for five minutes, stirring

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Slow and Easy Brisket of Beef

Brush entire brisket with liquid smoke. Sprinkle with meat tenderizer and celery seeds. Wrap in heavy-duty foil, sealing well to keep juices in. Place on baking sheet with edges and bake at 250 degrees F for 7 hours. Remove from oven. Drain any drippings from pan and carefully drain d

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Smoky Chuck Roast

In a large resealable plastic bag or shallow container, combine the first eight ingredients. Add roast. Seal bag or cover container; refrigerate for 8 hours. Drain and discard marinade. Place roast in greased 2 1/2-quart baking pan. Cover and bake at 325 degrees F for 1 1/2 to 2 hours

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Smothered Beef and Peppers

In a large skillet, heat the oil over medium-high heat until hot. Add the mushrooms, bell peppers, and onions, and saut? for 4 to 5 minutes, or until tender. Remove the vegetables to a bowl, reserving the drippings in the skillet. Season the steak with the salt and black pepper, and b

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Smothered Liver I

Fry bacon until crisp. Set aside. Fry onion slices in bacon drippings on medium heat until tender, separating slices into rings as they cook. Prepare liver for cooking by making a few cuts in each slice perpendicular to edge to keep from curling. Trim membrane from edges. W

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Smothered Liver II

Place liver in a large bowl and pour boiling water over them. Allow liver to blanch. When grayish in color, remove from hot water and remove skin from edges of slices. Marinate in a mixture of vinegar, Worcestershire, garlic, salt and pepper for at least 30 minutes. Remove liver from

(by user)

Roasted Lime-Cilantro Roast

Process first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides. Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife. Fill each cut with about 1 teaspoon of paste. Spread remaining paste over beef. Wrap tightly with plastic wrap;

(by user)

Rocky Mountain Brisket with Barbecue Sauce

Combine all ingredients. Bring to a boil, stirring occasionally. Cook for 10 minutes. Serve with sliced brisket. Yield: 6 servings

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Southwestern Stir Fry

Cut pork tenderloin lengthwise into quarters. Cut the quarters into 1/4-inch thick slices. Combine sherry, cornstarch, cumin, garlic and seasoned salt in a medium-size bowl. Add the pork slices and stir to coat. Heat the oil in a large cast iron skillet over medium-high heat. Add the

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Spanish Steak

Mix salt, pepper and flour. Dredge steak pieces in flour mixture, then brown in shortening. Put browned steak into a baking dish. Mix remaining ingredients and pour over the top of the steak. Cover tightly and bake at 325 degrees F for about 3 to 4 hours, or until meat cuts very easily with a fo

(by user)

Spicy Italian Beef Roast

Combine soup mix and spices with 3 cups water in a roasting pan Add roast and bake at 350 degrees F for 3 hours, turning roast once and basting often with juices.

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Spicy Orange Beef

In a small bowl combine the first six ingredients; set aside. In a large skillet or wok, heat 3 tablespoons oil over medium heat; saut? garlic for 30 seconds. Add broccoli, onions, ginger and pepper flakes; stir-fry for 2 minutes or until broccoli is crisp-tender. Remove ve

(by user)

Spicy Pot Roast II

Melt shortening over medium heat in large skillet. Brown meat slowly on all sides. Pour off excess fat; add next 6 ingredients. Simmer, covered, 3 to 4 hours, or until meat is tender. Remove meat, keep warm. Strain stock, measure 4 cups. Blend flour and cold water; add to measured stock. Cook, s

(by user)

Standing Rib Roast with Horseradish Sauce

Preheat oven to 325 degrees F. Combine flour, paprika, garlic, salt and pepper. Rub roast completely with this mixture. Place roast fat side up in shallow roasting pan (a rack is not necessary since bones form natural rack). Insert meat thermometer into thickest part of roast, making

(by user)

Sesame-Soy Flank Steak

* Freezing the beef for 90 minutes makes it much easier to slice. Slice flank steak across the grain as thinly as possible. Place the strips in a bowl with sesame seeds, honey, soy sauce, sesame oil if using, hot pepper flakes, black pepper and salt. Toss to coat the steak with ingred

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Shredded Beef

Score meat lightly in a crisscross pattern. Rub all sides, but not ends, with pepper. In Dutch oven or roasting pan, brown meat in oil over medium heat, about15 minutes. Pour cranberry cocktail over meat. Cover; bake at 325 degrees F for 2 1/2 hours or until beef is tender. Place meat

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