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Teriyaki Pot Roast or Braised Steaks


Cross Rib, Blade, Shoulder, Short Rib, Brisket Roasts.

Round, Sirloin Tip, Cross Rib, Blade Steaks.

Season Beef and brown on all sides in lightly oiled pan.

Add 1 to 2 cups liquid to roasts, or 1/2 to 1 cup to steaks.

Cover and simmer on stove or in oven at 325oF until tender (at least 3 hours for pot roast or 1 1/4 hours for steaks.)

Seasoning:
Season with packaged teriyaki seasonong and use pineapple juice for liquid. Add green and red pepper rings and serve with rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.