How To make Pot 'N Cot Roast
5 lb Chuck Arm Pot Roast
30 oz (1 Cn) Apricots *
2 t Instant Minced Onion
1 t Marjoram
1 t Basil
1/4 t Pepper
1/3 c Cream or Cooking Sherry
1 t Salt
* Apricots may either be halves or whole canned apricots. ~------------------------------------------------------------------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat.
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Legit Vietnamese Pho At Home
Homemade pho is not some coveted secret. You can make your pho taste just as good if not better than your favorite restaurant by using a little technique. The result being a rich yet clean tasting fragrant broth with lots of fatty and chewy textures. It's everything you want in a bowl of soup.
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Pho Tutorial: PRO Level Pho broth in one step!
Hey everyone and welcome to my first Pho tutorial. I'm a professional Pho chef by day and although I mainly do Pho reviews I'm starting to get into tutorials and how to videos because my mission on this channel is to help people right around the world cook a better Pho.
In this video we take a look at the traditional parboiled bone method which produces a dull flat Pho broth. Then I show you a simple step to up your Pho game which produces an even more fragrant and better looking Pho broth.
The prerequisite? An oven and some spare time.
Result of roasting your beef bones first?
PROS:
+ Produces a better looking Pho broth
+ Broth is more fragrant
So it's got the looks and smell but does it make the Pho broth tastier?
Do you actually get a taste advantage doing it this way and is it even worth the time?
Find out in next weeks episode.
Chapters
00:00 - Intro
01:37 - Same recipe. Different result
02:31 - Parboil method
04:15 - Roasted bone method
04:56 - Why is the colour of the broth important
07:14 - Broth comparison
08:27 - Broth battle
11:52 - Summary
13:00 - Outro
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World-Class Beef Pho Secrets Revealed
A comprehensive guide to world-class beef pho at home! Pho Bo is one of the most popular dishes at every Vietnamese restaurant! Today, I’ll break down all the tips, tricks, and techniques so you can make beef pho at home even better than any restaurant you’ve ever been to!
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This Is How You Cook VIETNAMESE PHO - My Step by Step Recipe
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