Beef

Pot au Feu

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Pot au by Sally Swift Yield Serves 6 Time 10 minutes prep, 3 to 4 1/2 hours cooking This classic French dish may sound outdated for our modern lives, but we need to seriously reconsider that attitude. Pot au Feu is at its heart a beautiful, tender pot-roast that’s served in a clear, beef broth...

Lazy Sunday Pot Roast

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Lazy Sunday Pot Roast by John "Doc" Willoughby Yield Serves 4 to 6 Time 2 hours 30 minutes cooking, 3 hours 30 minutes total I found this recipe written in pencil on a 3 x 5 card tucked inside my Grandmother Schwyhart's old, worn cookbook. The apples are particularly nice in this...

Joe's Special

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Joe's Special From The San Francisco Ferry Plaza Farmers' Market Cookbook by Christopher Hirsheimer and Peggy Knickerbocker. Published by Chronicle Books, San Francisco. © 2006 by Christopher Hirsheimer and Peggy Knickerbocker. All rights reserved. Used with permission. Serves 2 to 4 This...

Lemongrass Beef on Cool Noodles

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Lemongrass Beef on Cool Noodles (Bun Bo Zao) Adapted from Pleasures of the Vietnamese Table by Mai Pham (HarperCollins, 2001). Copyright 2001 by Mai Pham. Serves 4 The last time I was in Saigon, I went back to the lively Cho Vuon Chuoi market near our house. I was so excited to find the same stall...

Red Wine Crockpot Roast

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Red Wine Crockpot Roast This is an elegant beef dish flavored with rosemary and onion soup mix. Ingredients 2 C. red wine 1/2 C. water 1 envelope dry onion soup mix 1 Tbs. brown sugar 1 tsp. dried rosemary or fresh rosemary 4 lb. trimmed beef roast 1-2 tsp. cornstarch Directions Place roast in...

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