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Ingredients
3 1/2 to 4 pound rump or chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 medium red onion, diced (1 to 1 1/2 cups)
2 garlic cloves, finely minced
2 Tbsp chopped fresh flat-leaf parsley
1 bay leaf
1 Tbsp finely chopped fresh sage
3 cups medium-bodied Italian red wine (we used a Barbera)
1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds
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- Tags: Beef, Italian, Italian Kitchen, Recipe, Roast, Taste
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Ingredients
1/4 cup Shao Hsing rice wine (see Ingredient note)
1 1/2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
4 teaspoons canola oil, divided
3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
1/4-1/2 teaspoon crushed red pepper
10 raw shrimp (21-25 per pound), peeled, deveined and chopped
1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces
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- Tags: Asian, Beef, Chinese & Asian, Chinese Kitchen
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Ingredients
1 1/2 pounds ground beef
1 cup cracker crumbs
1 egg, beaten
1/4 cup lemon juice
1 cup grated cheese
1/2 cup chopped green pepper
2 teaspoons Lady’s House Seasoning, recipe follows
4 medium red potatoes, sliced thin
1 large onion, sliced thin
4 carrots, peeled and cut into strips
4 slices bacon
