Ropa Vieja Cuban Braised Beef
Ropa Vieja is one of the national dishes of Cuba, but it is also popular in other areas or parts of the Caribbean.
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South West Egg Rolls | Blackstone Griddles
CJ's third and final game day recipe is some delicious south west egg rolls on the Blackstone. These egg rolls are crunchy, fun to make, and the perfect bite sized appetizer for the big game!
00:00 Introduction
01:00 Get oil up to temperature
02:00 Cooking beef and onions
03:15 Prepping the red bell peppers
05:15 Draining the beef
06:05 Hey CJ, did you know?
07:10 Adding green chilies
08:15 Building the egg rolls
10:05 Frying the egg rolls
10:45 Plating
12:30 CJ's favorite comments of the week
17:50 Signing off
Southwest Egg Rolls
Cook and Prep Time: 25-30 mins
Serves: 4-6
Ingredients:
⁃ 1 lb Ground beef
⁃ 1/2 Yellow onion
⁃ 1 bunch Cilantro
⁃ 2 Limes
⁃ 1 can Black beans (rinsed)
⁃ 1 can Fire roasted corn
⁃ 1 Red bell pepper
⁃ 1 Green Chile (hatch)
⁃ 1/2 cup Colby Jack cheese
⁃ Egg roll wrappers
⁃ Wholly Guacamole
⁃ Blackstone Fajita Seasoning
⁃ 1 bottle Vegetable Oil
⁃ Aluminum Tin Pan
Directions:
1. Heat one zone of your griddle to high, place an aluminum tin tray on the high heat zone and add vegetable oil to the tray to heat up to 360 degrees.
2. While your oil is heating up add 1lb of ground beef to your griddle, chop up
and cook. Next to your beef, add a little olive oil and 1/2 of a large yellow
onion diced up to cook. Season both your beef and onions with a pinch of
kosher salt and coarse black pepper as well as 1 tsp of garlic powder. Once
the beef is about 80 percent cooked you can incorporate the beef and
onions together.
3. Once done remove and drain your beef and onions on a paper towel in a
bowl. When the fat has drained remove the paper towel and add one can of
hatch green Chile and stir.
4. Now not’s time to build our egg rolls. For this you want to have your egg roll wraps, beef and onions, one red bell pepper diced up, a bowl of fire roasted corn (drained) a bowl of black beans (rinsed and drained) a bowl of shredded Colby Jack cheese, Blackstone Fajita seasoning and a little bowl with water.Place one egg roll wrap flat, dip your finger into the water bowl and rub your finger around the edges of the wrap. This activates the yeast and allows it to stick together when you roll them up. Start by setting a wrap down with the corners pointing at a 12 o’clock and 6 o’clock. In the center of the wrap add a small amount of all your ingredients, season with the fajita seasoning, then fold two of the corners (9 o’clock and 3 o'clock) in to the center, then roll like a burrito tucking all the ingredients in tightly and set aside till you’ve used all the ingredients.
5. Time to fry. Drop in 3 or 4 rolls at a time making sure not over crowd your oil, or cool it off. Fry until you have a golden crispy exterior (3-4 mins) and
remove to a paper towel to drain. Do this until all your egg rolls are done.
6. To plate you can go as simple as a large serving dish with a bowl of Wholly Guacamole on the side. Or you could cut your egg rolls on the bias, lay down a bed of guacamole and assort them on the plate. Either way, enjoy!
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Braised Beef Gnocchi and Flatbread
Chef John Hass and General Manager Fred Schaller, from Bravo Cucina Italiana of ABQ Uptown, share their delicious Onion Flatbread and Braised Beef Gnocchi with Kristen and Nikki.
How To Make Fall Off The Bone Braised Short Ribs | Oven Baked | ThymeWithApril
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#shortribs #braisedbeef #recipe #thymewithapril
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Short Ribs
Ingredients:
pkg short ribs (4-5)
1 c flour
1 tsp sea salt
1/2 tsp black pepper
1/2 onion (chopped)
2 celery (chopped)
3 carrots (chopped)
4-5 garlic cloves (chopped)
3 tbsp unsalted butter
1 tbsp flour
2 tbsp olive oil
2 c beef broth
1/2 c balsamic vinegar
1 tbsp Worchester sauce
1 tbsp liquid smoke (opt)
fresh rosemary
fresh thyme
sea salt & black pepper
1 tsp corn starch
howto:
Preheat oven at 375 degrees. Wash short ribs and pat dry. In a medium bowl add flour, sea salt, and pepper. Whisk together. Coat ribs in flour on all sides. In a large pot over medium-high heat warm olive oil and brown short ribs for 3-4 mins on both sides. After browning, take the ribs out and let them rest on a separate plate. In the same pot add olive oil and butter. Then add onions, carrots, and celery. Sautee and stir until tender and translucent. Add garlic to vegetable mix. Add flour and continue to stir until flour is dissolved. Add beef broth, balsamic vinegar, Worcestershire sauce, and liquid smoke to create a gravy or sauce. Add fresh rosemary and thyme. Place short ribs back into the pot and cover. Bake for 3 hours or until tender. After baking take ribs out of the pan and rest on a separate plate. Take out any stems left behind from herbs. Add corn starch and whisk until completely dissolved. Simmer until gravy is thickened. Serve while HOT! EAT AND ENJOY!
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1930s Braised Cube Steak Dinner
This 1930s economy dinner is love at first bite. The braised cube steaks are meltingly tender! Ingredients are listed below:
1930s Braised Cube Steak Dinner
Ingredients for 4 servings
4 cube steaks (approximately 1 1/2 pounds in total)
Salt and pepper
All-purpose flour
2 tablespoons neutral vegetable oil
1 3/4 cups water
1/4 cup Worcestershire Sauce
8 baby red potatoes
2-3 medium onions, sliced into half moons
3-4 large carrots, roughly sliced
Preheat the oven to 350°F. Sprinkle the steaks with salt and pepper. Then coat the steaks with flour. Heat the vegetable oil over medium heat in a large skillet or braising pan. When the oil is hot, add the steaks and quickly brown them on both sides. Then add the water, the Worcestershire Sauce, and, if you wish, a generous tablespoon of flour that will thicken the gravy. While the liquid bubbles, use a flat spatula to scrape up the bits of meat and flour that have stuck to the bottom of the skillet. Off heat, add the potatoes, onions, and carrots. Cover the skillet and transfer it to the preheated oven. Braise until the steaks and vegetables are perfectly tender -- usually 1 hour. Enjoy!
stewed red beans with corned beef brisket | full recipe caribbean style
ingredients:
1lb small red beans
2 lbs corned beef brisket
1 large onion diced
1 green bell pepper diced
1 red bell pepper diced
2 stalks celery diced
2 tbsp minced garlic
thyme
2 bay leaves
2 stalks scallion
2 cups coconut milk
1 tbsp green seasoning
2 tsp bouillon
2 tsp complete seasoning
2 tsp mushroom seasoning
1 tsp creole seasoning
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
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