How To make Beef Diablo
Ingredients
3-4
pound
beef, arm, boneless, pot roast
3
each
potatoes, peeled, sliced
1
each
onion, sliced
2
tablespoon
flour
1
tablespoon
mustard, prepared
1
tablespoon
chili sauce
1
tablespoon
worcestershire sauce
1
teaspoon
vinegar
1
teaspoon
sugar
Directions:
Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot.
Make a smooth paste of flour, mustard, chili sauce, worchestershire sauce, vinegar, and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in crockpot on top of potatoes and onions. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
Serves 4 to 6
How To make Beef Diablo's Videos
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
PRINT RECIPE:
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One of my favorites! Start by soaking 6 Guajillo chilies and 3 chiles de Arbol in warm water. Char up 3 Roma tomatoes and 1/2 a white onion. Then blend it all together with 1 tbsp cumin, 1tbs salt, 3-4 cloves garlic, 1 cup chicken stock. It’s delicious on shrimp, meats, everything! #reels #sauce #grillinwithdad #tasty #eeeeeats #nomnom #blessed #feedfeed #buzzfeedfood #sogood
Diablo Sandwich Mystery Solved
This is the Real Deal Diablo sandwich which was used in the movie, Smokey and the Bandit. It was Jackie Gleason's favorite way to eat a BBQ sandwich. Watch the video and see for yourself. Seeing Is Believing... Mystery
Macau's Diabo, the most fascinating stew we've ever seen
Macanese food might just be our... new obsession. For the uninitiated, the Macanese people can sort of be thought of as a mix of Portuguese and Cantonese… but that simplification hides a much more convoluted tale (I'm no ethnographer, wikisurf the topic if you're curious). In a culinary age increasingly defined by chefs aggressively smushing together Western and Asian cuisines at the speed of business, Macanese food stands as a refreshing example of *organic* fusion – an amalgam of Portuguese and Cantonese cuisine that feels a lot… truer… than what usually gets to the top of your Instagram feed.
This dish in particular was especially mind blowing for us. It's a classic stew that begins in the Portugese style, takes some notes from Malaysian Kristang Curry Debal... in order to eat leftover Cantonese roast meats. It then thickens in one of the most unique ways I've ever seen to thicken a stew. If you're interested at all in the intersection/interplay of Chinese/Western cooking... you have to try your hand at this dish. It's just... really cool.
Note though that Macanese food can be a bit tough of the research front, so while we're confident in our sources we do apologize in advance if there ended up being any errors or omissions. If you are Macanese and/or are otherwise familiar with the cuisine, definitely reach out to us (email address in our about page) as we're actively looking for people to potentially bounce recipes off of - the lack of availability of ethnically Macanese restaurants for us to test against can present a bit of a challenge.
Written recipe's over here on /r/cooking:
Huge thank you to My Home Your Home, their Curry Debal recipe is here:
And if you'd like to see another Curry Debal recipe, also check out this one via the Roman Catholic Archdiocese of Singapore's channel:
And another huge thank you to the French Cooking Academy. Definitely give them a sub if you're interested in this kind of serious cooking content, they're one of our favorite channels on YouTube. Their sauce gribiche video's here in case you missed the card:
And check out our Patreon if you'd like to support the project!
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Mexican Shrimp Diablo Recipe | CAMARONES A LA DIABLA
Spicy and buttery, those camarones a la diabla (diablo shrimp) are super easy to make in less than 30 minutes! Serve with arroz blanco an corn tortillas for a full Mexican meal.
Get the full recipe & tips here ???????? :
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Smokey & The Bandit Diablo Sandwich - How to make a Diablo Sandwich
Get JB's rub here: 007bondjb.blogspot.com
BBQ Beef ribs & the real Pork Diablo Sandwich: