How To make Deluxe Vegetable Braise
1 1/2 c Cauliflower, broken into
-medium sized flowerettes 1 1/2 c Broccoli, sliced into 3"
-shreds 1 1/2 c Fresh green beans, snapped
1 1/2 c Zucchini, sliced diagonally
3 tb Oil
1/2 c Water
Salt 1/2 c Cashews (opt)
1. Slice and prepare all vegetables.
2. Place oil in wok, heat to smoking point. Add cauliflower to wok,
stir fry cauliflower until oil coats most of it, add 1/2 cup water, cover wok and cook cauliflower 4 minutes, lifting cover to stir cauliflower 2 or 3 times. Add beans, stir, cover wok and cook ingredients 4 more minutes, lifting cover to stir ingredients, 2 or 3 times. Add broccoli, zucchini, and salt. Stir everything up. Cover wok and cook all the ingredients for a further 7 1/2 minutes, lifting cover to stir ingredients periodically. When all is cooked, place food on platter. If desired, a 1/2 cup of cashews could be sprinkled over all before serving. NOTE: This is a beautiful vegetable dish that could be served along side of a regular Canadian meal, such as roast beef, broiled steak, chops of all kinds, or all by itself as a main course.
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Spicy pork and vegetables over rice (Jeyuk-deopbap: 제육덮밥)
Today’s recipe is an easy spicy pork rice bowl: Jeyuk-deopbap! Full recipe:
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Braised Short Ribs Deluxe!
So I decided to try braising some short ribs. They came out amazing! Try it for yourself!
@SmokinandGrillinwithAB here are the results of the inspiration!
Jangjorim / Soy Braised Beef
Jangjorim is a luxury side dish that everyone loves. There is no main dish in traditional Korean table setting. However various side dishes(banchan) such as jangjorim, provide a pleasant meal. In general, once you make this dish you can keep it in refrigerator and eat up to 3 to 5 days.
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Ingredients
450g (1 pound) beef round, brisket or shank meat
6 cups water
3 cloves garlic
1 stalk green onion
1/2 onion
Sauce
2/3 cup soy sauce
3 tablespoons brown sugar
1/3 teaspoon ground black pepper
Instructions
1. Cut the meat along the grain, into 2~3 inch size pieces.
2. Place the meat and the vegetables into the small or medium size pot. Add water to cover the ingredients.
3. Bring it to a boil, and remove the scum. Then reduce the heat to medium-low and cook, covered, for about 30 to 50 minutes, until the meat is tender and the sauce is reduced to about ⅓.
4. Transfer the meat onto a cutting board and let cool slightly. As the meat cools, shred the beef into thin strands strain with your hands. Or cut the beef into grains and then cut them into smaller pieces.
5. Discard the vegetables from the stock and put the shredded beef back to the pot. Add chili peppers. Add soy sauce, sugar, and ground black pepper to the pot. Reheat it. Turn off the heat and let it cool.
6. Serve it warm or at room temperature with cooked rice.
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SLOW COOKED BRAISED BEEF SHORT RIBS! BEST COMFORT FOOD!
SLOW COOKED BRAISED BEEF SHORT RIBS HAVE TO BE THE BEST COMFORT FOOD!
Braised beef short ribs are one of my favourite comfort food recipes when the weather starts to get cold.
These braised beef ribs are the quintessential flavour mascot fall. Slow cooked so long the house starts to smell like a French bistro, sitting on fully celeriac and cauliflower purée these braised ribs are to die for.
Hope this inspires you to make something fun this weekend and puts a smile on your face. Happy cooking my lovely friends. ????
Here are some basic steps for short rib perfection:
1. Season your ribs.
2. Sear your ribs.
3. Make your braising liquid.
4. Braise your ribs in the braising liquid.
5. EAT
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This Was The Recipe That Got Me To Love French Food Forever
Beef Bourguignon is one of those recipes that will leave you feeling all warm and fuzzy inside in the best way possible.
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Tomato Beef Stock:
5 beef short ribs lightly oiled
2 tsp rosemary salt (see recipe below)
4 tbsp tomato paste
8 cups water
Beef Bourguignon Recipe:
4-5 pounds of short rib (you can sub with chuck roast) cut into 2x2 inch cubes
3 tsp rosemary salt
2 tsp fresh ground black pepper
1 pack of bacon cut into 1-inch cubes
1/2 bottle burgundy or Oregon pinot noir wine (cabernet or merlot will also work)
2 peeled carrots cut into large pieces
1 sweet onion peeled and halved
6-7 cups beef stock (save 1 1/2 cups for vegetable garnish)
1 bouquet garni
1/4 cup beef fat with 3 tbsp flour for the roux (I used 2 1/2 tbsp)
Italian parsley leaves to garnish
Vegetable Garnish:
10 button mushroom stems removed and quartered
20 pearl onions peeled
2 carrots cut into a triangle shape
1 1/2 cups beef stock
2 tbsp unsalted butter
Salt to taste
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe :
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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