Sweetandtangybeef Recipes

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water., In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.

Steps:

• Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
• Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
• Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.

Steps:

• Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

Steps:

• Preheat the oven to 350 degrees F.
• For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer.
• Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes.
• Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.
• Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
• For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt.
• In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients.
• Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
• Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.

Steps:

• Mix all ingredients into a crockpot and stir.
• Cook on low heat for 7 hours, high heat for 4.
• Serve over rice.

Steps:

• I love deep-fried crispy chilli beef but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way - on the wok! It is seasoned with some dried chilli spices and then placed on a bed of baby spinach leaves and dressed with a delicious sweet and tangy dressing.
• This is one of my favourite fast, delicious healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like.
• For the dressing:
• To make the sweet and sour dressing: Combine the light soy sauce, lemon juice, orange juice, groundnut oil, sugar, and honey, in a bowl. Whisk to blend the ingredients, and then add the very finely chopped cucumber, and chile. Stir, and set aside.
• For the beef:
• Heat a wok over high heat, and add the groundnut oil. Add the beef to the hot wok, and stir quickly. Deglaze with the rice wine or sherry, and cook for a few seconds.
• Add the crushed dried chile flakes, light soy sauce, and white pepper. Cook to your preference: 1 minute longer for well-done or less than a minute for medium.
• Dress the serving plates with some of the baby spinach leaves, and sliced pak choy. Spoon some of the chile beef into the middle of the platter, and then drizzle generous amounts of the dressing over the top. Sprinkle the dish with finely diced mangos, and serve immediately.

Steps:

• In a large mixing bowl, crush the orange and put all of the pulp with the juice.
• Mix all of the other ingredients with the orange; blend well.
• Place meat or items to be marinated into a 1 gallon freezer bag.
• Pour marinade over the top, squeeze out the air.
• Marinate for at least 2 hours in the refrigerator.

Steps:

• Place 3 cups of water in saucepan and bring to a boil.
• Add walnuts, return to boil and cook for 1 minute.
• Drain, rinse under warm water and drain again.
• Transfer to large bowl, pour sugar over and stir until dissolved.
• Deep fry nuts at 350 for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking.
• Spread on paper towel to cool.
• Will keep for about 2 weeks in tightly covered container.
• Grill beef, rest and cut on bias into thin strips.
• Combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
• Whisk to blend.
• Add beef strips and let stand for 15 minutes.
• Just before serving, remove beef from dressing and reserve dressing.
• Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
• Dress to taste.
• Serve on plates topped with walnuts.

Steps:

• In a large saucepan or stock pot, mix together the apple cider vinegar, brown sugar, onion, jalapeno pepper, garlic and black pepper. Simmer over medium heat for at least 15 minutes. Use as a basting sauce, or add beef or pork ribs, and simmer for 1 hour, or until the meat falls off the bone.