A Classic Caribbean Corned Beef Recipe.
How to make a classic corned beef recipe, using canned corned beef as it's done in the Caribbean. In under 5 minutes you'll have a tasty spicy corned beef dish, ready for rice, roti, bread or even crackers.
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Learn how to fix a dish that you accidentally put too much salt into!
Easy Tender POLISH POT ROAST | Recipes.net
Fancy some tender beef for date night or family dinner and try out this Polish pot roast, well-seasoned with Polish hunter seasoning! In this recipe, the beef is seared and braised for hours until tender and the variety of flavors are infused. Serve with some potatoes and sauerkraut!
???? Check the full recipe on how to make Polish Pot Roast here:
Ingredients:
3 lb brisket, round, or chuck roast, trimmed and at room temperature
11 oz red onions, quartered
7 oz portobello mushrooms, or any fresh mushrooms of your choice, halved
1½ cups beef broth
⅓ cup all-purpose flour
¼ cup vegetable oil
¼ cup sour cream
3 pcs of large dill pickles, drained and quartered roughly 3½ oz total
2 bay leaves
Polish Hunter Seasoning to season (recipe below)
Salt and ground black pepper to taste
Polish Hunter Seasoning:
1 tbsp dried marjoram
1 tbsp onion powder
1 tbsp garlic powder
½ tbsp ground black pepper
½ tsp allspice
To serve:
Mashed potatoes or any potatoes done to your preference
Sauerkraut
⬇️ How to make Polish Pot Roast ⬇️
0:10 Preheat your oven to 300 degrees F.
0:13 If using homemade Polish hunter seasoning, combine all the ingredients and mix.
0:32 Season your meats with salt and Polish hunter seasoning then dust with flour to coat evenly. You may need to portion the beef according to the size of your Dutch oven prior to seasoning, but the important thing to note here is that the beef has to be as whole as possible.
1:07 Heat up your oil in a deep skillet over high heat. Add your beef in batches and sear for roughly 5 minutes per side or until evenly seared on all sides.
1:27 Transfer to your Dutch oven then reduce your heat to medium. Add the mushrooms and onions and saute until translucent.
1:44 Add the broth, pickles, and bay leaves. Stir to combine, and transfer to the oven.
2:08 Braise your beef for roughly 3½ hours or until beef is tender. Stir occasionally to avoid burning.
2:14 Once your beef is tender, drain from the sauce and set aside in a warm area. Allow it to rest.
2:20 Drain the bay leaf from the sauce and discard it. Then, add the sour cream and stir to combine.
2:34 Adjust seasoning with salt and pepper.
2:49 Portion your beef accordingly, then serve with 1 cup of potatoes and ¼ cup of sauerkraut per serving. Serve also your sauce either drizzled on the beef or on the side.
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HOW TO MAKE AUTHENTIC SAUERBRATEN WITH GINGERSNAP GRAVY | Julie's Kitchen
In this video Julie shows us how she marinates a roast to make the most delicious and classic sauerbraten with gingersnap gravy meal. Every bite of this dish will bring you back to Bavaria Germany.
For the Marinade
2 cups of chopped onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped red or yellow pepper
2 teaspoons chopped fresh Thyme
3 cloves of garlic crushed
2 to 3 parsley stems
Pinch of Allspice
4 Cloves
1/2 teaspoon of crushed black peppercorns
6 Juniper berries crushed
3 Bay leaves
1 tablespoon of sugar
Equal parts of vinegar and water to cover the meat and vegetables
3 to 3.5 lbs beef top round, brisket or rump roast tied up
1 tablespoon of vegetable oil
1 cup chopped carrot
4 cups of onion sliced
1 cup chopped celery
3 bay leaves
4 cloves
4 juniper berries, crushed
2 tablespoons tomato paste
Beef stock or water
1 Box of Gingersnap cookies
Place all of the marinade ingredients into a glass bowl, add the meat and cover and refrigerate for 3 to 5 days turning the meat once each day.
Preheat oven to 350F
Remove the meat from the marinade. Dry with paper towels. Strain the marinade and reserve the liquids. Discard the solids.
Heat the oil in a large oven-proof casserole. Add the meat and brown over medium heat until all of the surfaces are browned. Remove the meat to a plate.
Add the carrots, celery, onion and a pinch of salt to the casserole pot. Sautee over medium heat until onions are soft and begin to brown. Add the bay leaves, cloves and juniper berries and stir. Add tomato paste and stir for 1 minute.
Put the meat back in the pot and add enough marinade to cover 1/2 the meat.
Bring to a boil, cover and place in a oven. Cook for 3 to 3.5 hours turning the meat and adding stock or water to maintain level. Remove meat when it is fork tender and set aside.
Strain the cooking juice removing the bay leaves and cloves. Puree the remaining solids in a food processor and then pour everything into a pan over a medium heat and add the crushed gingersnaps and season with salt and pepper to taste. Cook slowly until the gingersnaps are completely incorporated into the sauce. Slice and serve the meat with the sauce!!
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Grandma's Secret Recipe: Tasty Potato Pierogi & Meat Dumplings - A Family Favorite!
????Potato Pierogi Recipe –
????Meat Dumplings (Pelmeni) Recipe –
Bring back childhood memories with this comforting dish! Soft potato pierogies with caramelized onions and a dollop of sour cream make for a wonderful family dinner. Nothing beats the taste of homemade pelmeni, especially when made in bulk and stored for easy weeknight meals. A little effort in the kitchen goes a long way, and it's all worth it for the delicious and nutritious results.
And the best part? Both recipes freeze beautifully, making meal prep a breeze! So why not try this cherished recipe passed down from my grandmother? Cooking with joy and love, I hope you'll enjoy this easy and yummy meal as much as we do.
Leave us a comment and let us know your thoughts. Have a fantastic day, everyone!
Ingredients for the Dough (~1 kg):
570 g strong flour (3 cups + 1/2 cup + 1 Tbsp)
130 g butter ( 1/2 cup + 1 Tbsp)
300 ml (1 cups + 1/4 cup) boiled water
6 g (1 tsp) salt
Potato Pierogi Stuffing:
- 4 medium potatoes, pilled
- 1 medium onion, chopped
- 1 tsp (6 g) salt
- 1/4 cup (~60 mL) warm milk
Meat Dumplings Stuffing (Pelmeni):
- 300 g (10,5 oz) minced meat (50% beef shoulder + 50% pork butt)
- 2 medium size onions, blended
- 1/2 Tbsp salt
- ground black pepper, to taste
For Serving:
Melted butter
Red wine vinegar
Sour cream
#pelmeni #pierogi #potatorecipe #potatopierogi #meatdumplings #dumplings #Pierogi #dumplings #Homemade #ComfortFood #TraditionalCuisine #EasyRecipe #Foodie #Noms #Yum #Delicious.
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2 cups avocado oil (or another neutral oil)
5 cloves of thinly sliced garlic (cook for 3 minutes)
2 large or 4 medium shallots (cook for 7 minutes)
1 thumb-sized piece of ginger (cook for 1 minute 30 seconds)
4 spring onions
2-star anise
1 stick cinnamon
2 tsp cloves
1 tbsp Szechuan peppercorns
1/2 cup Chinese chili flakes (you can use regular chili flakes)
1 tbsp chili powder (if you want it more spicy)
1/4 cup toasted sesame seeds
2 tsp kosher salt
2 tsp white pepper
2 tsp MSG (optional)
1 tbsp Chinese black vinegar
1 tbsp soy sauce (optional)
Chili oil quick version:
1 cup neutral oil (I used avocado)
3 tbsp chili flakes
4 cloves of minced garlic
1/2 tsp kosher salt
1/2 tsp pepper
add any of the extra items from above (optional)
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