Pot Roast Ras el Hanout Recipe - Ras el Hanout Beef
This Pot Roast Ras el Hanout is not your Grandmothers pot roast! The slightly exotic flavours and hint of sweet from the dried fruits, makes this slow roasted oven pot roast recipe a treat. Ras el hanout is a North African Spice Mix / Arabic Spice Mix filled with warm flavourful spices.
Ingredients
1 - 1.5 Kg (2-3 pound) pot roast
Salt and pepper to taste
250 mL (1 cup) beef stock
15 mL (1 Tbsp) ras el hanout (recipe: )
250 mL (1 cup) pureed tomatoes
Oil for browning
1 large onion, cut into 8 pieces
2 large carrots, cut into chunks
3-4 garlic cloves
8-10 dates, pitted and chopped
2 bay leaves
1 cinnamon stick
Method:
Preheat oven to 160ºC (325ºF).
Season roast with salt and pepper on all sides.
Mix the beef stock, ras el hanout, and tomato.
Heat oil in a Dutch oven, and brown beef on all sides.
Toss the onion, carrots, garlic, dates, bay leaves, and cinnamon stick into the Dutch oven.
Pour over the stock mixture, cover and place in the oven.
Cook for 3.5 to 4 hours.
Other Pot Roast Recipe you might like:
Pulled Chipotle Pot Roast Recipe:
Spiced Beef Pot Roast Recipe:
Smokey Maple Chipotle BBQ Sauce Pot Roast:
Pot Roast Ras el Hanout Recipe:
Lazy Day Pot Roast:
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This is Going to Be the BEST BEEF STEW You Will Ever Make | Easy CARNE GUISADA Recipe
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the easiest and most delicious beef stew, MY WAY!!! Now let me tell you just in case you dont know already, i like my food extra flavorful, just well seasoned, my beef stew is no exception, everyone that has tried it always compliments how DELICIOUS it is! It has the base of beef stew with extra kick from the chili flakes and spices used to season the meat, i promise you its the BEST!???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
MEAT SHOULD BE AT ROOM TEMPERATURE
TIP! Enjoy while how with sweet rolls! Add more beef broth for more of a soup consistency !
Ingredients:
3 lbs beef chuck roast (trimmed and cut into 1- 1 1/2 inch)
1/4 cup flour
1 tbsp dried Italian seasoning
2-2 1/2 tsp salt
2 tsp black pepper
1 tsp paprika or chili powder
1 tsp onion powder
1 tsp garlic powder
3 tbsp vegetable oil
1 yellow onion;chopped
3 minced garlic cloves
4-5 cups low sodium beef broth
2 tbsp tomato paste
2 bay leafs
1 tsp chili flakes (optional)
3 celery sticks
4 carrots
3 medium sized yellow Idaho potatoes
1 cup peas(optional)
Chopped fresh parsley
1 serving of love ????
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Recipes in Spanish :
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SPICY BEEF STEW / BEEF STEW / BEEF AND VEGETABLE SHORBA RECIPE
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INGREDIENTS
1kg diced beef
1/2 cup olive oil
1 large onion, sliced
1 and 1/2 tbsp of ginger&garlic paste
2 bay leaves
1 small piece of cinnamon stick
5 green cardamom pods
1 star anise
6 cloves
1 large tomato, sliced
3 large carrots, cut into 3/4 inch
4 medium size potatoes, cut into halves
1 large ghost pepper
1 tbsp of tomato paste
2 chicken stock cubes
1 tsp of crushed black pepper
1 tsp of ground coriander
3/4 tsp of ground turmeric
1 tsp of ground red chilli
1 tsp of meat masala, ready made
salt to taste
some chopped coriander leaves
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Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
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Easy Dutch Sausage Rolls Recipe | The tastiest puff pastry spiced meat filling you’ve ever tasted!
How to make Dutch Sausage Rolls at home
INGREDIENTS
• 16 oz Minced Beef
• 16 oz Minced Pork
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tbsp Worcestershire Sauce
• 1 tbsp Maggi Sauce
• 1 tsp Ground Nutmeg
• 3 tsp Yellow Mustard
• 3/4 cup Breadcrumbs
• 3/4 cup Milk
• 1 Egg
• 2 Egg Yolks (Egg wash)
• 18 oz Puff Pastry Dough
• Flour (for puff pastry dough)
INSTRUCTIONS
• Preheat the oven to 400 degrees F.
• In a large mixing bowl, using your hands, gently combine the first 7 ingredients.
• In a small bowl, mix breadcrumbs and milk.
• Combine breadcrumbs mix with the meat mixture.
• Roll out puff pastry dough and cut lengthwise in 3 strips (around 4 x 16 strips). Coat the rolling pin with flour to prevent stickiness.
• Shape the meat filling into a long sausage and place it in the middle of the pastry (across the length of each strip)
• Fold each pastry sheet around its meat and, using egg wash, pinch the top and bottom edges together, enclosing them
• Beat egg yolk with water and brush egg mixture over the rolls.
• Place the sausage rolls onto parchment paper on a baking sheet
• Place them in a fridge for at least one hour
• Bake for 30 minutes
0:00 Intro
0:13 Ingredients
1:09 Preparing the meat mixture
1:22 Puff Pastry dough
2:13 Finally
Music:
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Molly Yeh's Spiced Beef Hot Dish with Bacon Jalapeño Cornbread | Girl Meets Farm | Food Network
Inspired by her love of making stew and cornbread in the same pot, Molly creates a hearty dinner filled with plenty of meat, vegetables and spice!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spiced Beef Hot Dish With Bacon Jalapeno Cornbread
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 3 hr 20 min
Active: 1 hr 10 min
Yield: 10 to 12 servings
Ingredients
Spiced Beef Hot Dish:
3 strips bacon
3 pounds boneless beef chuck, 1-inch cubes
Kosher salt and freshly ground black pepper
Oil, if needed
2 medium carrots, chopped
1 jalapeño, minced
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon baharat
1 teaspoon chili powder
One 14-ounce can fire-roasted diced tomatoes
One 14-ounce can beef broth
Two 14-ounce cans chickpeas, drained
1/2 cup golden raisins
Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 large egg
1 stick unsalted butter, melted and cooled
1 cup whole milk Greek yogurt, plus more for serving
1 tablespoon honey
1 jalapeno, minced
Chopped fresh parsley, for garnish
Directions
For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
For the cornbread: Preheat the oven to 400 degrees F.
Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.
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Molly Yeh's Spiced Beef Hot Dish with Bacon Jalapeno Cornbread | Girl Meets Farm | Food Network