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Todas las recetas » North american » Beef

Bacon Crusted Texas Brisket

Bacon Crusted Texas Brisket

Pull out the smoker for this one or be prepared to use your grill. I recommend charcoal over gas. This is time consuming but worth it. I found…

Robyn Savoie
Septiembre de 2013
Avanzado
1 voto
6673 views
Texas Smoked Brisket for Beginners

Texas Smoked Brisket for Beginners

I've been smoking brisket for years, feeling that finishing it off in the oven was heresy. No telling how much…

myra byanka
Febrero de 2012
Profesional
2 votos
9183 views
Porterhouse Steaks Grilled Directly On Hot Coals, aka “Cave Man Style”

Porterhouse Steaks Grilled Directly On Hot Coals, aka “Cave Man Style”

I’ve never grilled a porterhouse steak before so when I ordered them from…

Robyn Medlin
Julio de 2011
Intermedio
1 voto
4104 views
Chili Lime Skirt Steak Fajitas

Chili Lime Skirt Steak Fajitas

Skirt Steak Fajitas are one of my favorite things to make. I lived in San Antonio when I was younger and got spoiled with good Tex Mex at a young…

Robyn Medlin
Junio de 2011
Intermedio
1 voto
4354 views
Slow Cooker Sloppy Joes

Slow Cooker Sloppy Joes

Betty Crocker Recipe...very yummy and quick and easy

Hilary
Enero de 2011
Intermedio
1 voto
2681 views
Blue Cheese Buffalo Burgers

Blue Cheese Buffalo Burgers

Buffalo burgers are a healthy alternative to ground beef. Buffalo is much leaner than beef and is also extremely high in iron and B vitamins! You…

Robyn Medlin
Septiembre de 2010
Intermedio
1 voto
2095 views
Churrasco Skirt Steak Nachos

Churrasco Skirt Steak Nachos

Churrasco is a great thin sliced meat that is best served cooked medium rare so it doesn’t get tough. As it is tailgating season, skirt steak nachos…

Robyn Medlin
Septiembre de 2010
Intermedio
1 voto
4539 views
Cowboy Black & Blue Steak with an Olive relish

Cowboy Black & Blue Steak with an Olive relish

Brett Ede
Julio de 2010
Profesional
1 voto
2139 views
Old Fashioned Pastrami

Old Fashioned Pastrami

Pastrami ought to be made with a cut of beef that is covered by a fair amount of external fat. One can trim off the excess fat before the beef is…

Bert Sackman
Septiembre de 2009
Avanzado
1 voto
11615 views