Best Ever Beef Stew #SHORTS
RootsinRecipes.com - Fårikål (Norwegian Lamb & Cabbage Stew)
Fårikål (Norwegian Lamb & Cabbage Stew)
Norwegian National Dish
Consisting of pieces of lamb with bone, cabbage, whole black pepper and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. The dish is typically prepared in early autumn.
Quarantine Cooking #22: Delicious!Chinese style stewed lamb daikon soup & Stir fry baby cabbage 清炖羊肉
This is one of my favourite soups.
My mom’s version always comes with a handful of lightly Sichuan peppercorn and dry chilli pepper. This is to add a little heat to balance the cooling effect daikon possess. My mom making the lamb daikon soup mostly every two days, especially in winter. I love every time after school, opened the door, the warm, delicious soup already waiting for me. Oh yes, I was being spoiled till I moved to Canada alone. Lol
Chongqing, my hometown. You might not know yet, but you must know Hot pot, the region known for its love of spice. It is located on the Yungui plateau and surrounded by small mountains.
This is the biggest inland city in China and was the capital of the country from the late 1930s to the early 1940s. If you want to live in Chongqing, I suggest you can accept spicy food. Why? Because 99% of dishes there are super spicy!
Locals will tell you that the reason we eat such punishingly spicy food is because of the climate. Chongqing’s winter is cold and damp, quite humid. There's a saying that the food we eat helps draw out extra moisture from the body. And that actually works.
Daikon will turn to mild and sweet when it cooked. In Chinese cuisine, the daikon is used in so many ways: pickled, fried, simmered, stewed, grated, mashed and shredded. In China, it’s most popular use is in soups, braised for hours with beef, lamb or pork ribs. It helps in cleansing and detoxifying our digestive system, said my mom every time I have this soup at home.
Hope you like this video. :)
How to make the tastiest Cabbage Stew
This cabbage stew is anything but BORING. It is vegetable packed and very tasty. Your kiddos that don't even like vegetables will eat it for sure.????
Simple ingredients used ,fit for a KING
Try it and tell me all about it!
INGREDIENTS:
1 large cabbage
Bell Peppers (Green, red, orange and yellow)
Onions
Garlic
Ginger
Tomatoes
Scotch bonnet (habanero)
Corned beef
Tomato paste (1 small can)
Beef (cut into chunks)
Curry powder
Seasoning powder
Nut meg
Bay leaf
Rosemary
Anise seeds
Thyme
Salt
Vegetable oil
Prepping vegetables
1. Slice onions (2 large red onions)
2.Slice bell peppers (1 orange, 1 yellow and 2 green)
3. Blend bell peppers (2 large red bell peppers)
4. Blend 1 medium onion, 1 scotch bonnet, garlic, ginger ,rosemary thyme and anise seeds together) this will be for seasoning the beef. (if you do not like ginger and garlic you can omit it. You can also eyeball it to your preference, I did that with the rosemary and anise seeds too)
5 Slice tomatoes, I used about 6 medium tomatoes. (I took out the seeds)
6. Slice or shred cabbage
7. Blend 1 medium onion and 2 scotch bonnet together.( this is spicy, so reduce it to your preference)
Cooking
In a pot, and your beef chunks and blended mixture together. Add a little water. Add salt, curry powder and seasoning powder. (Always be mindful of the salt). Allow it to cook until beef is tender, then you separate the beef from the stock.
In another sauce pan, on medium heat add vegetable oil. After about a minute, add half of the sliced onions. Onions releases a lot of flavor so cook it for a while, don't burn it please.
Then when it looks cooked enough, add your onion and scotch bonnet blend. Also cook this until all the moisture comes out and it looks a bit dry.
Then you add the tomato paste and mix together
After about 3 mins, add the sliced tomatoes. Cook until it becomes soft
Then add the blended red bell peppers. (this helps to take away the tartness of the tomatoes -both)
Add bay leaf, curry powder and nutmeg (your choice of seasoning. I used Knorr chicken)
Add stock from the beef
Cook for a few minutes and add corned beef (be mindful of salt at this point)
FYI ---fry your beef until it browns up, please do not burn it)
Add shredded cabbage, mix into the stew and then add all the sliced bell peppers
Add fried beef and the rest of the sliced onions.
At this point, cabbage stew is done. Taste for salt , add some if you have to.
Turn off the heat to keep all the crunchiness of the vegetables intact.
FYI---This stew was for a large family, you can divide everything in half if it will be too much for you
I hope you have fun making it!!
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#CABBAGESTEW RECIPE | AMATHAMBO RECIPE | #BONESTEW | HOW TO COOK BEEF BONES STEW
#bonestew #amathambo #howtocookamathambo #beefbonesstew #cabbagestew #cabbageandbeefstew
I used simple ingredients to make this delicious cabbage stew / amathambo/ beef bones stew. I really hope you’ll enjoy this recipe! Don’t forget to like, comment and subscribe!
Ingredients:
- Beef bones / Amathambo
- 1 Onion
- Green Pepper
- 1 Tbsp Mild Curry
- 1 Beef stock Cube
- 1/2 Chilli Beef Stock Cube
- 1 Tbsp Tasty Beef
- Sliced Cabbage
- 1 Tbsp Tomato Paste
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp BBQ Spice
- Cooking Oil
SUPER EASY CABBAGE AND LAMB STEW NOW MADE VEGAN! FÅR-I-KÅL
So, here is my version of this Norwegian classic Holiday dinner: Får-i-kål! Perfect for those cold winter evenings where you need something comforting but don't want the hassle, its made with only a few ingredients, its low carb, super filling comfort food and, and... oil-free! What can be better?
Cheers!
CJ
INGREDIENTS:
For the cabbage stew:
1 head of cabbage, cut into big wedges
1 teaspoon of black peppercorns
1 teaspoon of red peppercorns
1 teaspoon of whole green peppercorns
800ml of veggie broth
1 cup of vegan wheat beer
3 garlic cloves, whole and peeled
For the seitan marinade:
400g of seitan, cut into big chinks
1 tablespoon of soy sauce
1/2 cup of vegan wheat beer
Oil for sautéing, if necessary
METHOD:
Add the seitan, the beer and the soy sauce in a bowl or plastic bag, mix to combine and put in your fridge for at least one hour.
Place the cut cabbage in a thick pot along with the rest of the ingredients, let it simmer on medium-low heat for at least 30 minutes or until the cabbage is soft.
Take the seitan marinade, put it in a skillet and sauté until all sides are golden brown, then add the marinade brine, let it reduce.
Add the sautéed seitan to the finished cabbage stew, let it simmer for 3 to 5 minutes more.
Serve it with a side of boiled potatoes and vegan sour cream.
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FÅR-I-KÅL, EASY NORWEGIAN COMFORT FOOD WITH CABBAGE AND LAMB DISH MADE VEGAN! Recipe by Chef Jana