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How To make Marinated Beef Province Style
1/4 lb Bacon
2 lb Round steak
2 Cloves garlic
2 T Chopped parsley
1 pn Ground cloves
1 pn Allspice
3 T Red wine vinegar
2 1/2 c Red wine
6 Medium onions
6 Medium carrots
Salt & pepper to taste 3 T Oil
2 T Brandy
1 pn Thyme
1 Sprigs parsley
1 pn Rosemary
1 Small orange
Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture. Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper. Leave for at least 12 hours turning occasionally. Peel the remaining onions and carrots, quarter the onions but leave the carrots whole. Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole. Remove the meat from the marinade, drain well. Brown meat in the oil remaining in the pan and add to the onions. Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce. Season the sauce with a little salt and pepper. Pour over the meat and onions, cover the casserole. Cook in the center of a slow (350 d F) for 2 1/4 hours. To serve, remove the garni. This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley.
How To make Marinated Beef Province Style's Videos
The Guide to Cooking A Perfect Standing Rib Roast
I get it, prime rib roasts are expense. Cooking them is surprisingly easy, it just requires the right method, and some temperature monitoring, and you'll be well on your way to having a perfect Holiday (or any time) Rib Roast.
Recipe:
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How to Cook a Perfect Prime Rib | Chef Jean-Pierre
Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.
RECIPE LINK:
In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
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American Food BBQ Marinades 2 Recipes
* Smoked Brisket Marinade:
Cola actually makes a great marinade, particularly for beef, and especially for brisket. The acid in the cola tenderizes the meat and the sweet adds flavor. This brisket marinade rounds that out with a little garlic, some oil to balance the acid and some Worcestershire sauce for extra flavor and you have a great smoked brisket marinade.
* Balsamic Marinade:
This marinade uses the power of balsamic vinegar to tenderize and flavor meats. It works well on beef, lamb, poultry and pork -- particularly pork tenderloin.
Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network
A homemade lemon rosemary sea salt blend adds a pop of flavor to Michael's tender, juicy grilled lamb chops!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Lamb Chops with Rosemary Salt
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 25 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
2 tablespoons fresh oregano leaves
3 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Olive oil
8 frenched lamb loin chops (about 2 pounds)
Kosher salt and freshly cracked black pepper
1/4 cup flaky sea salt
1 tablespoon finely chopped rosemary
Directions
Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.
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Michael Symon's Grilled Lamb Chops with Rosemary Salt | Symon Dinner's Cooking Out | Food Network
Korean BBQ (KBBQ) Pre-Made Bottled Marinade Testing - CJ Bulgogi & Haioreum Kalbi brands [4K ASMR]
Korean BBQ (KBBQ) Pre-Made Bottled Marinade Testing - CJ and Haioreum brands, Bulgogi, Kalbi & Pork [4K ASMR]
Part 2 video, We Rub You vs. CJ brands:
Featured in this video:
Korean BBQ (KBBQ), pre-made, bottled marinade testing
Tested brands in this video:
CJ brand Korean BBQ Original Sauce Marinade - Bulgogi flavor
Haioreum brand Korean BBQ Marinade - Kalbi/Galbi flavor
Other top and highly-rated KBBQ marinades (I still want to try these):
Sempio brand Korean BBQ marinades
We Rub You brand Korean BBQ marinades
In this video, I made BaSsak(Ba Ssack) Bulgogi; but with ground-beef instead - as it is traditionally made with slightly, roughly-chopped, thin-sliced rib-eye steak (and not ground beef) formed into a patty (Eonyang-style).
It is also similar to TteokGalbi (Tteok Galbi, DdukGalbi, Dduk Galbi) - which is traditionally made with roughly-minced beef short-rib meat formed into patties (Gyeonggi and South Jeolla Province style).
I also tested these marinades on skewered pork-shoulder meat (which turned out and tasted super excellent).
Would be awesome with chicken too I’d bet.
Samyang buldak/hot-chicken (bulldak, buldark, bulldark) hot sauce
BernzOmatic torch/blowtorch cooking
Tons of ASMR cooking, sizzling, frying, torching meat and eating sounds of Korean BBQ!
Where to purchase (affiliate links):
CJ brand KBBQ marinade:
Haioreum brand KBBQ marinade:
Sempio brand KBBQ marinade:
We Rub You brand KBBQ marinade:
Samyang Buldak Hot Sauce:
BernzOmatic torch used in this video:
Where to purchase (affiliate links):
Bernzomatic TS8000 Gas Torch:
Worthington 4NE84 Torch Tip (try Zoro.com if unavailable on eBay):
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How To Make The Ultimate Prime Rib
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