Affordable Steak Tips! Sirloin-USDA CHOICE
Me butchering and tenderizing USDA choice flap meat, AKA steak tips This is the most affordable way to get really tender, flavorful sirloin tips great for a BBQ or gathering!
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Beef Paya | How to Make the BEST Beef Paya / A Pakistani Family Recipe / A Taste of Pakistan By HKK.
Special Beef Paya Recipe Easy to make and great in taste . Special for winter season. Do Try at Home. I Hope you will like it. For more interesting recipes, please check my video list and click link.
#BeefPaya #WinterSpecialDish #Barekepaye
Ingredient List
2 Beef Paya,
2 Nalli Bone,
1/2 Kg Bong
2 Narothe.
10 Black Peppercorn
10 Cloves
3 Black Cardamom
2 Cinnamon 2 Inch size
2 Bay Leaf
2 1/2 Tbsp. Ginger/Garlic Paste
2 Large Onion Blend (300 Gram)
1 Tbsp. Salt
1 1/2 Tsp. Turmeric Powder
1/2 Cup Oil, 2 Large Onion (250 Gram)
2 1/2 Tbsp. Ginger/Garlic Paste,
1 Tbsp. Salt
1 Tbsp. Red Chilli
1 Tsp. Kashmeri Red Chilli
1 Tsp. Mace Nutmeg Powder
1 Tsp. Green Cardamom Powder
1/2 Cup Dried Brown Onion smash,
1/2 Cup Yogurt
Coriander Leaves and Ginger for garnish
Pot Roast with Mashed Baked Potatoes
One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: Use promo code Ragusea15 for $15 off your first trip!
***RECIPE, FEEDS 6-8 PEOPLE***
FOR THE POT ROAST
2.5-3 lb beef chuck roast
1 large onion
1-2 stalks celery
1 lb large carrots
1-2 cups red wine (about half a bottle)
28 oz can crushed tomatoes
2-3 tablespoons tomato paste
1/4 cup flour
2-3 tablespoons Worcestershire sauce
1-2 tablespoons balsamic vinegar
oil
salt
pepper
garlic powder
fresh rosemary
FOR THE POTATOES
2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds
1-2 sticks (4-8 ounces) butter, ideally cultured butter
Half a head of garlic
1/2-1 cup milk
salt
pepper
If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.
While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.
When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.
Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner.
Peel the carrots and cut them into large chunks of roughly equal mass.
After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.
Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.
That's it. Eat.
Gourmet Meat Stew from Breath of the Wild | Arcade with Alvin
This week on Arcade with Alvin, Alvin is recreating the gourmet meat stew from The Legend of Zelda: Breath of the Wild.
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Air Fryer Steak | Juicy and Tender Ribeye Steak
Tender Air Fryer Steak cooked to juicy perfection! Today I will show you just how to make this flavorful juicy and tender ribeye steak surprisingly in an Air Fryer. Yes! So good! Let's do this!
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✦INGREDIENTS:
• Ribeye Steaks
• Extra virgin olive oil
• A1 Sauce
• Montreal Steak Seasoning
• Butter
• Fresh Parsley
**400°F or 204° C.
OPTIONAL STEAK GRAVY:
- 4 Tbsp Butter
- 1 Tsp Minced Garlic
- 1 Tsp Thyme
- 1 Tsp Rosemary
- 1 Tbsp Fresh Parsley
✅ WATCH VIDEO FOR COMPLETE INSTRUCTIONS!
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How to Cook a Chuck Eye Delmonico Steak - THE JUICIEST STEAK EVER!
Want to make an amazing steak but not spend a fortune? Try this amazing recipe for how to cook the perfect Chuck Eye/Delmonico Steak. You will love it!
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