A Spicy Beef Stew Recipe from Barbados
This Bajan recipe for beef stew adds a few special ingredients to your basic beef stew to amp up the flavor and spice.
Full Recipe:
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Moroccan-Spiced Pork Loin Roast - Food Wishes - Holiday Roast
This amazing Moroccan-spiced pork recipe is actually adapted from a classic technique for roasting leg of lamb. While this spice-rub is incredible with either, by using this approach instead, we’re not only saving a few dollars, but it’s also a proven scientific fact that your average holiday dinner guest (American, at least) is more likely to prefer roast pork to the slightly more exotic lamb.
For a fully formatted, printable, written recipe, follow this link:
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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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Beef Pot Roast | Goan Beef Roast | Comfort Food
This legendary Roast Beef also known as Beef Pot Roast is seasoned with spices and herbs, making it tender, succulent and packed with flavour. For generations, this Roast Beef / Beef Pot Roast has been loved by one and all in my family. This Roast Beef / Beef Pot Roast makes the perfect comfort food and I hope you enjoy the recipe!
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Ingredients
1.6 kilograms/3.5 pounds Inside Round Beef
For the Marinate
2 tsp Ginger Paste
1 Head of Garlic, Minced
1 tsp Kashmiri Chilli Powder
1 tsp Turmeric Powder
1 tsp Cummin Powder
1 Lemon Juice
Other Ingredients
Salt
Pepper
1 tablespoon Butter
Oil
12 Cloves
8 Cardamoms
3” piece Cinnamon Stick
2 Bay Leaves
4 Kashmiri Chillies
1 Large Onion , finely chopped
3 cups Beef stock
1 cup Port Wine/Red Wine
Veggies
3 Potatoes
4 Carrots
1 Green Sweet Pepper
1 Onion
Method
- Mix all the ingredients for the marinate and set aside
- With a fork pierce the meat on all sides (this will help the meat absorb all the flavours)
- Salt the piece of meat generously and be equally generous with the pepper
- Now apply the marinate on all sides of the piece of meat
- Cover with a plastic wrap and refrigerate overnight for best results
- Once the meat has marinated, remove from the refrigerator and let it come to room temperature
- Scrape out the marinade from the meat and preserve to use later
- In a heated pot add the butter and allow it to melt
- Add some oil to prevent the butter from burning.
- Now sear the piece of meat on all sides to get a nice colour
- Once seared, remove the meat from the pot and set aside
- Add some oil and sort the cloves, cardamom , bay leaves and split kashmiri chillies till they release their fragrance
- Add the chopped onions and saute till the onions get translucent and pick up all the flavour left behind by the meat
- Now add in the marinade that was scraped off the meat earlier
- Allow the marinate and the onions to cook till they release the oil
- To the cooked onion add the beef broth and wine
- Give the mixture a stir so that all the flavours get well incorporated
- Now dunk the seared piece of beef into the gravy and simmer on a medium slow heat.
- Once it simmers, cover the pot and allow to cook for approximately 1 hour 30 minutes turning it once in-between cooking
- Continue to cook until no juices flow out when pricked with a fork
- Remove from the heat and allow the roast to rest
- Once rested, cut into slices and immerse back into the gravy
- Clean, wash, pat dry the potatoes and cut into wedges
- Sprinkle them with salt and shallow fry
- Clean, wash, pat dry the carrots and cut on the diagonal
- Sprinkle with salt and shallow fry
- Wash the green bell pepper and cut into strips and then into smaller pieces
- Cut the onion into chunks and saute with the bell pepper
Plate and Enjoy!