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*******www.hahaonline****** Simon Blunt shows you what you need to prepare and make a 8oz British Sirloin with Dauphinois Potatos in the style of HAHA Bar and Canteen. Download the HAHA Vodcasts from our website: *******www.hahaonline******
7 May 2008
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It's easy to grill a perfect sirloin steak on a gas grill every time. Elias Iglesias, the executive chef of Morton's The Steakhouse shares his secret for grilling steaks.
12 Jun 2009
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Go to *******tinyurl****/king-of-the-hill-s13e20 to watch the final episode of King of the Hill S13E20, To Sirloin with Love, online full for free, as the long series finally comes to an end
15 Sep 2009
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Steve Edwards, a chef from Australian Lamb, demonstrates the preparation of a Vietnamese style Top Sirloin of Lamb.
22 Oct 2009
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Get this recipe at www.vealrecipes****/roast Serves 6 Veal Sirloin is sometimes referred to as veal rump, but do not use shoulder. If the sirloin is unavailable, the best substitute is veal tenderloin treated the same way but only roasted for 12-15 minutes. For the braised vegetables, use your favourite vegetables but try to include leeks as they ore excellent with veal. You could include parsnips, golden beets, sweet potatoes or even squash. Vito’s Advice : “Always put the roast in the oven fat side up to make the meat really tender.” Ingredients - veal 3 lbs (1.5 kg) veal sirloin, tied in a roll ( we used top sirloin ) 3 tablespoons (45 ml) small rosemary sprigs Salt and freshly ground pepper 1 tablespoon (15 ml) olive oil 2 tablespoons (25 ml) butter 1 cup (250 ml) chicken stock ( can use beef stock instead) 4 cloves garlic, peeled and halved - braised vegetables 3 carrots, peeled and cut into 2 inch (5 cm) lengths 3 parsnips, peeled and cut into 2 inch (5 cm) lengths 1 lb mini potatoes (500 g) 3 cups (750 ml) chicken stock (or beef stock) 2 white turnips, peeled and cut into wedges 1 bunch leeks, dark green leaves removed, cut lengthwise through the root 12 stalks asparagus, tough ends trimmed Directions Preheat oven to 400°F (200°C). Cover meat with rosemary sprigs, tucking them inside strings if possible. Season with salt and pepper. Heat oil and butter in a large skillet over high heat until sizzling. Add veal and brown on all sides, about 1-2 minutes per side. Remove veal and place in a roasting pan. Add stock and garlic to skillet, scraping up all the bits on the base. Bring to boil. Pour hot stock into the roasting pan. Place pan in oven and roast for 40-45 minutes (depending on thickness) or until medium-rare ( if stock is reducing too quickly in pan, add up to ½ cup/125 ml water ). While veal is roasting, place carrots, parsnips and potatoes into a pot of cold chicken stock over high heat and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly softened. Add turnips and leeks and simmer for 7-8 minutes. Add asparagus and cook for 5 minutes more or until all vegetables are cooked through. Reserve vegetables and cooking liquid and reheat when needed. Remove roasting pan from oven, remove veal and let rest for 10 minutes. Place pan over burner and add 1 cup (250 ml) reserved vegetable cooking liquid and bring to boil stirring all the little pieces at the base of the pan. Simmer 2 minutes to intensify flavours. Slice veal into ½ inch (1-cm) slices. Serve with the braised vegetables and some of the sauce. Recipe Source: slight adaption of a recipe from FOOD & DRINK EARLY SUMMER 2009
26 Oct 2009
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Bitch I'm REAL!
4 Jul 2007
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pugston eating steak
16 May 2008
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Grilling steaks, tri-tip sirloin. Smokey and hot. Delicious.
15 May 2007
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- Located in the Addison neighborhood, 5330 Belt Line Rd, Dallas, TX 75254. This classy steakhouse draws guests time and again with consistently prepared steaks, seafood, and prime rib. Starters include dishes like smoked salmon with capers, red onions, and lemon cream cheese; entrees include Kobe sirloin sliced tableside. Prime rib comes in 8-, 12-, and 20-ounce portions, and an extensive wine list features French, Italian, and American wines, many of which are available by the glass. Chocolate-brown walls, dark woods, soft lighting, and starched linens distinguish the interior. Rated "four Stars" by the Dallas Morning News, the recipient of an "Award of Excellence" in 2000-2003 by Wine Spectator, rated by Zagat in 2003 as one of "America's Top Restaurants". Dining prices range $31 - $50 and is Business Casual dress code. There is Valet parking and also a public lot. Chamberlain's can accommodate private parties up to 100 guests max. Hours are Monday -- Friday: 5:00p.m. -- 10:00p.m. Saturday: 5:00p.m. -- 10:30p.m. Sunday: 5:00pm - 9:00pm
16 Jan 2012
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***********/watch?v=QTo_RoFsXcM Easy slowcooker recipe, that would work perfectly for Superbowl Sunday. Here's ALL you'll need: - a slowcooker - 5-6 lbs. Sirloin Tip Roast - 16oz. jar of Giardiniera - 1 bottle of light beer (Miller Lite, Bud Light, Coors Light, etc.)
27 Jan 2009
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www.kahunasfoodandwine**** Twitter kahuna75 - In this episode I take some left over Prime Sirloin and make a hoisin spiced Asian inspired Tacos Distributed by Tubemogul.
6 Aug 2009
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www.TryMyRecipe**** Recipe for Chuck Steak, Sirloin Steak or Round Steak. Super easy with EZ Marinader. Pan sear or grill, your choice. Ready in Minutes! Tastes Delicious!
21 Oct 2009
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Whet your appetite with this delicious BBQ recipe from Red Tractor Serves 4 Preparation time: 20 minutes. Cook time: 20 minutes. 2 Red Tractor lamb steaks, cut into chunks 2 Red Tractor skinless, boneless chicken breasts 1 Red Tractor sirloin steak, cut into chunks 2 Red Tractor courgettes cut into chunks 1 Red Tractor red pepper, deseeded and cut into chunks 1 Red Tractor small aubergine, sliced 4 Red Tractor tomatoes, quartered For the glaze: 4 tbsp olive oil 1tbsp lemon juice 1tsp runny honey 1 tsp Dijon mustard 1 tbsp Red Tractor flat leaf Red Tractor parsley, chopped 1. Thread the meat and vegetables onto 8 metal skewers. 2. Place the glaze ingredients in a screw-topped jar. Shake and brush over the skewers. Grill for 20 minutes, turning occasionally. TIP. If you wish, thread the meat and vegetables onto the woody rosemary and Red Tractor thyme herb stalks before grilling. Red Tractor Week 2010 runs from 14th-20th June. www.myredtractor****** Tags:
4 Jun 2010
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Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don't have a rotisserie, cook by indirect heat (see notes below). Prep: 10 minutes Marinating: 4 to 12 hours Cook: 1 hour 1/2 cup (125 mL) fresh lime juice 3 tbsp (45 mL) minced chipotle peppers in adobo sauce 2 tbsp (30 mL) EACH vegetable oil and brown sugar 1 tbsp (15 mL) hot pepper sauce 1 tsp (5 mL) EACH ground cumin and Dijon mustard 2 cloves garlic, minced 3 lb (1.5 kg) Beef Rotisserie Roast (eg. Inside Round, Sirloin Tip or Outside Round) 1 tsp (5 mL) EACH salt and pepper 1. Combine lime juice, chipotle peppers, vegetable oil, brown sugar, hot pepper sauce, cumin, mustard and garlic in large sealable freezer bag. Pierce roast all over with fork and add to bag; turn to coat. Seal and refrigerate for 4 to 12 hours. Reserve marinade; pat roast dry with paper towel. Season with salt and pepper. 2. Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400ºF/200ºC). Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast, avoiding spit rod. Cook at constant heat in closed barbecue until meat thermometer reads 140ºF (60ºC) for medium-rare (about 1 hour). Meanwhile, bring reserved marinade to boil to use as a basting sauce near the end of cooking or to serve as a dipping sauce. 3. Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve roast into thin slices and serve with boiled marinade as a sauce. Makes 12 servings. *Nutritional Information Per 100 gram raw lean beef, trimmed of external fat (composite of 26 cuts): 173 Calories 23 g protein 7 g fat 2 g carbohydrate An excellent source of Zinc and good source of Iron. Daily Value % Potassium 9% Iron 15% Vitamin D 10% Thiamine 10% Riboflavin 15 Niacin 45% Vitamin B6 15% Vitamin B12 110% Pantothenate 10% Phosphorus 15% Magnesium 10% Zinc 60% Selenium 40% Courtesy of the Beef Information Centre, for more recipes and to join the Make it Beef Club, visit www.beefinfo**** Written by: Jane Muller
27 Oct 2010
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Transcript by Newsy**** BY CHANCE SEALES You're watching multisource business news analysis from Newsy Beef -- it’s what for dinner. Except at Taco Bell. The fast food giant is now in need of a lawyer -- cause it just isn’t up to some customers’ standards. Slate TV explains. “The suit claims meat used in a typical Taco Bell taco uses less than 35% beef—well below the USDA standard for taco filling, which requires 40% of the filling to be fresh or frozen beef. (Taco Bell sound) That means fillers, binders and additives make up the remaining 65% of the Taco Bell beef.” So how does the Bell get to that gourmet 35% beef blend? CNN has the mouthwatering recipe. “They say they start with 100% beef and then they simmer that beef in a variety of spices. (So it’s beef? It’s beef.) They say they start with 100% beef. (Where does it end?) It ends in your beef meximelt.” Taco Bell’s reaction to the suit was more fire – than mild. HLN’s Robin Meade has the official word from Bell brass. “We are proud of the quality of our beef and identify all the seasoning and spice ingredients on our website. Unfortunately, the lawyers in this case elected to sue first and ask questions later – and got their ‘facts’ absolutely wrong. We plan to take legal action for the statements being made about our food.” A countersuit? Not likely. A Fox legal expert says – Taco Bell’s trying to control the story—and buy time. “This story will likely die down and I think that, look, if all they’re suing [for] is to change or tweak what it is that Taco Bell is saying about the product, I will guarantee you that they will sit down and make some adjustments in that regard just to get rid of the story.” Imagine the outrage when NBC hit the streets to get diners’ disgusted reactions. Uh… you might be disappointed. REPORTER: “We actually found very few people who had a beef with Taco Bell’s beef.” MOS 1: “It’s Taco Bell, you know? You’re paying $.99 for their beef tacos. I don’t really expect it to be premium ground sirloin.” MOS 2: “It’s good enough. It’s tasty…with their hot sauce and stuff.” Finally, the San Francisco Chronicle points out – some of the additives like oats and fiber aren’t so bad. “So while Taco Bell may be fudging on their ‘ground beef’ with cheap filler, that filler could actually be healthier to eat. Taco Bell could doing its customers a favor by deceiving them.” So…bring on the 35% beef…or is it bean burritos next time? By the way, add sour cream…it’s way better. Get more multisource video news analysis from Newsy
28 Jan 2011
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*******www.bidstick**** This combination is a real treat! Beefy Omaha Steaks Top Sirloins, juicy Boneless Pork Chops and appetizing Stuffed Baked Potatoes at a price that can't be beat. Order as many as you like at this special price and load up your freezer with unbeatable savings from Omaha Steaks.
2 Jun 2011
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