MESQUITE BEEF KABOBS
COOKED ROAST BEEF
BREADED BEEF LIVER
Fully prepared entrees for all tastes and occasions. Choose from our mouth-watering selection of chicken, beef, turkey, lamb or specialty dishes.
A Tip by the Chef
BRAISING: A moist cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.
For best results: Remember that your protein will continue to cook after it is removed from the direct heat and will rise in temperature 10-15 degrees depending on the size of the meat.
The key to a tasty braised dish is the browning of the meat before the lengthy cooking process. The protein can be braising at a temperature as low as 225 degrees. The lower the temperature the longer the cooking time. This is true for all cuts of meat and all species of animal. The meat should be tender and almost falling apart when finished cooking.