Teriyaki Skirt Steak is a delightful new way to use this cut of meat that is primarily used in the wildly popular fajitas. You will want to save the easy homemade teriyake sauce recipe to use on other meats, poultry and seafood.
Tag: beef
Orange Ginger Shish Kebabs Recipe
Orange Ginger Shish Kebabs are marinated in an citrus Asian mixture, interwoven with bacon on skewers, then grilled to tender perfection.
Cowboy Brisket Recipe – Comfort Food
Cowboy Brisket gets its name from one of its ingredients, namely coffee, which is a staple for cowboys of old and today. Along with coffee, garlic, onions, and apple cider vinegar flavor this slow-roasted, tender beef brisket.
40 Clove Garlic Brisket Recipe
40 Clove Garlic Brisket is an adaptation of Chicken with 40 Cloves of Garlic, swapping beef brisket for the chicken. Personally speaking, I love it even more than the chicken. Do not be afraid of the large amount of garlic. Roasted whole garlic cloves have a delicious mild nutty taste with just a hint of garlic flavor.
Processor Italian Meatballs Recipe
Everyone loves Italian meatballs, but do you really trust that mystery ground beef from the market? Start with a beef chuck shoulder roast and grind your own. I’m serious! This way you know what’s in it, it tastes better, and it’s usually cheaper to boot. Too much trouble, you’re thinking? Not at all. Find out how.
Instant Pot Chile Colorado Recipe
Chile Colorado is a favorite dish at Mexican restaurants. You won’t believe how easy it is to make at home with a fabulously easy and versatile red chile sauce better than any canned sauce on the market.
Cheddar Pot Roast Hand Pies Recipe
You’ll love the leftover meat in these fabulous Cheddar Pot Roast Hand Pies. The Cheddar crust is ridiculously easy to make using a food processor. The hand pies may be made a day in advance or frozen up to a month.
London Broil Marsala Recipe
London Broil Marsala takes an otherwise tough cut of beef and turns it into a meat-lover’s delight. This marinade is flavored with Marsala wine, raspberry balsamic vinegar, and garlic. You will not taste the anchovy paste, I promise, so do use it.
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