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Food Recipes

Tender Beef Short Ribs recipe

BBQ cowboy bone Welcome to BBQPitBoys.com Today we are going to grill the cowboy bone It’s easy to do Ok these are called short ribs They are the ribs of the front 4 ribs This is where the source comes from They are called short ribs because they are short. But because of the short ribs from the cow We like to do it like this Actually there is nothing to deal with You can cut off some extra fat outside But that’s basically it Some barbecue masters will cut off fat And cut off the fascia Don’t do this Just keep it Although this fascia is useless The fat has been cut off So we cut it out Basically this is what you don’t need to do There is only one thing to do That is to sprinkle some spices Some salt and pepper We use salt pepper garlic There are also some minced garlic and other spices Use your favorite seasoning but remember to season Next you may hear something in the background sound That’s the pellet oven Just like a convection oven There is a fan inside Circulate hot air Of course the fuel is the pellet I said The fuel pellets we use are made of apple wood You can use a variety of wood pellets This pellet oven works pretty well We put some more particles into the fuel tank Oh yeah Super easy to use Cowboy bones need to be baked for 4 to 5 hours Temperature between 250-265 ° F (121-129 ° C) Waiting for the cowboy bones to smoke Let’s do something related to vegetarian madmen Ha ha ha We use old-fashioned front loading guns Uh man Rest Waiting for the cowboy bone to cook Shoot more Roar roar This is called life Ok We have been baking for 2 hours The next thing to do is Turn the ribs So that it can be heated evenly You know Despite this pellet oven No need to turn meat What I said is this Because the air inside is circulating All you need to do is get the internal temperature of the meat to 205 ° F (96 ° C) Can also be slightly higher This temperature is needed because of connective tissue And collagen can break down and make the inside of the meat more tender Because these shoulder ribs or ribs are very hard So you need to take your time, maybe 4-5 hours.

Of course there are many things you can do We want to make some beans Nothing compares to a plate of beans and cow bone How to do it Add some onions and garlic We also added a few cans of baked beans You must have seen it, right? All into the pot Then add some dried yellow mustard powder to about 1 tablespoon And some brown sugar about 1/4 cup We also got syrup Add 1/4 cup Also need some tomato sauce Put in half a cup This is spicy tomato sauce Very simple and super delicious You can kick ordinary beans This is delicious You really have to try Next we also roasted potatoes Beans are also being stewed Magical flash The temperature has reached 205 ° F You can take the ribs off the smoker Oh yeah Oh man Look at it Oh baby We have something delicious tonight Martha We let the ribs rest for about 15 minutes Let me show you what’s inside Oh man Because we brought the internal temperature to 205 ° F (96 ° C) Connective tissue has melted Lots of fat in the ribs So fresh and juicy It ’s really boneless at the touch Oh man We also made some corn cakes And some baked potatoes And beans Needless to say more, right? So we shut up If you have been watching our program for years You must know what we are going to say We apologize for eating in front of you But we care about the privilege of being a barbecue master Roar roar roar Oh roar You really have to cook a cowboy bone yourself And one more thing Don’t forget to feed the raptors They are cute ribs Next time you look for a barbecue recipe Come to BBQPitBoys.com Subtitles Sofronio

Read More: How to Cook Perfect Roast Beef | Jamie Oliver

Food Recipes

Classic Beef Stew Recipe For Dinner – Natasha’s Kitchen

Hi everyone! Its Natasha of Natashaskitchen.com and today i’m sharing our family’s classic beef stew. It is so hearty and flavorful and the beef is so tender, it just melts in your mouth. In a large oven safe pot, preferably a Dutch oven, we’re gonna saute six ounces of chopped bacon. Stir that over medium heat until it’s golden brown and the fat is released, then remove it to a separate dish. While the bacon is cooking, stir together two pounds of chopped beef with half a tablespoon of salt, a teaspoon of black pepper and a quarter cup of flour. Stir that together until the beef is evenly coated. Transfer half of the beef into the hot bacon fat and cook over medium high heat or until the beef is browned – about three minutes per side.

Add a little more olive oil if needed, then add the second half of the beef and cook until browned. Transfer the browned beef to the bowl with the bacon, add 2 cups of good red wine to the pot and bring it to a boil, scraping the bottom to deglaze the pot. Add one pound of thickly sliced mushrooms and simmer over medium heat for 10 minutes. Roughly chop up four carrots into half-inch thick pieces, also dice 1 medium yellow onion and chopped 4 garlic cloves. Place a large nonstick skillet over medium-high heat and add 2 tablespoons of olive oil. Then add the sliced carrots, diced onion and chopped garlic. Saute that for 4 minutes, stirring frequently. Once the onions are soft, add a tablespoon of tomato paste and saute another minute. Then transfer the veggies to the pot. Add four cups of beef broth and season with two bay leaves, half a teaspoon of dried thyme, a teaspoon of salt and half a teaspoon of black pepper.

Add the beef and bacon back to the pot, then stir in 1 pound of small potatoes. You can cut these in halves or quarters, depending on how large they are. You want bite-sized pieces. Stir to combine and make sure the potatoes are submerged in liquid. Cover with a tight-fitting lid, then transfer to a preheated oven and bake at 325˚F for an hour and 45 minutes. Oh yes! Just in time for dinner and I am ready because the smell in my house is making me so hungry. Ok let’s do this. Are you ready? YUM! mmm… okay and then before I serve it, I like to skim off the extra fat; makes it just a little bit healthier and you don’t really need that extra oil on top and it’s super easy to do.

Just tilt your pot and spoon it up. And very important, I always love to add a little bit of garnish because it adds that fresh pop of color and flavor. And so I’ve got a little bit of parsley here. You can use dill if you like dill. There – isn’t that pretty? Okay, here we go. Oh my goodness and this is just loaded with all the good stuff! It is so hearty and it’s really a meal in itself. I’d like to serve it with a fresh crusty French bread. [bread crunch sound ] That sound gets me every time. Okay, here we go. Oh my goodness and that beef is just fall apart tender. My spoon goes right through it. Okay and this is still really hot so.

Oh my goodness this is gonna be a good dinner, literally that beef just melts in your mouth and there’s so much flavor. Adding the wine to the broth just really elevates the flavors and pulls them all together. So good! I cannot wait to eat this for dinner and my kids love it, which is like major win for Mom and it’s fancy enough for a nice dinner party. This seriously has really really good flavor, such a cozy thing for winter and if you’re not a mushroom lover, you can still enjoy this because if you thickly slice the mushrooms, they are easy to avoid and if you love the mushrooms…

Oh, I love thick sliced mushrooms. All right, I am gonna go call my kids for dinner because I’m hungry. If you enjoyed this video, give me a great big thumbs up below and if there are any videos you’d like to see on our channel in the future, let me know in a comment below and we’ll see you next time. Hey before you go, if you are a meat lover, check out some of our favorite hearty dishes right over here and right down there and click below to subscribe and when you do, click that little Bell icon so you get notifications every time and I mean every time we post a new recipe.

Thanks for watching..

Read More: How to Cook Perfect Roast Beef | Jamie Oliver

Food Recipes

How to Cook Perfect Roast Beef | Jamie Oliver

Hi, guys, hope you’re well. We’re gonna make roast beef. People love it and I love it. It’s a wonderful treat. I’m going to show you how to prepare this, do the trivet, we’re gonna cook it, we’re gonna rest it and we’re gonna carve it and it’s gonna be absolutely amazing. I’ve got three cuts of beef here that are very, very common. I’ve got the top side of beef. That’s the most affordable and it’s leaner. We’ve got the sirloin of beef here. Now, you know the sirloin steak but this is a chunk to roast.

It’s easy to carve, quicker to cook and it’s always tender and then roast forerib of beef. It’ll easily serve ten people and the leftovers of all of this is amazing. So, the preparation is the same for all three cuts. Top side of beef, I’m going to do. And what’s really important is get your meat out of the fridge one hour before you want to cook it and that way it will stay juicier and more tender. Give it a little drizzle with some olive oil. Give it a nice little rub up. And then I want to season it quite generously with salt and pepper. Rub it over and just roll the meat all over the seasoning. Put a little oil into a tray. Let’s get that on a high heat.

And first of all, I just want to get some colour on this beef and start to sear it. Now, what you’ll notice is the top side is very lean but, if we look at the sirloin and the forerib, I wouldn’t have to add oil to that. I would score the fat like this and I will place it fat side down in a pan and render the beef fat.

Once you feel you got a little bit of colour, get some tongs and turn it over. Now, while this is browning off, I want to make a trivet. Just clank up some celery. About half a celery. One onion, a whole bulb of garlic and then two carrots, just cut into big chunks. And then herb-wise, I love using a few bay leaves and some rosemary.

All of this goes in. Now, this trivet is gonna do two things. First of all, it’s soaks up all the juices from the beef and it creates the basis for the most incredible gravy or jus to go with your roast beef. Secondly, you can see, you put the beef on top, so that way it’s not frying on the bottom of the tray. This top side of beef is going to go straight into the oven at 190 degrees Celsius, which is 350 Fahrenheit, for an hour and a quarter.

So, for all the cooking times for the beef or any other cut of meat then just click over to jamieoliver.com and I’ve got a whole load of stuff that will support you, get it absolutely right every single time. So, look at that. Really beautiful let it rest for half an hour. If it’s an even bigger cut of meat let it go 40 minutes, 45 minutes. When you’re roasting meats or even grilling meats, you know, that heat is pushing the moisture into the middle, right. So you need to let it rest just so the moisture comes back, all right, so it’s juicier and more tender and it just lets it get to a better temperature.

Have a look in this tray. All this love is going to be the basis of your gravy. Put it onto a high heat. Add some flour, a heaped tablespoon will go in so we get a nice thick gravy Then just squeeze all the beautiful garlic out of the skins. I can mush up the onions. I’m gonna use a little red wine, just a little half glass goes in. Roast beef, red wine, it makes sense, right? The smell is absolutely amazing. The little secret ingredient that I love is just some beautiful jam. That little sweetness really helps the gravy sing really, really nicely. About a litre of stock goes in. Bring this to the boil and then simmer this for about half an hour, at the same time you rest the meat, and it’s gonna be delicious.

In the half an hour that it’s taken for the beef to rest, lots of beautiful things happen. If you see in our little platter here, you get juices that come out. You put those juices into your gravy. Pour that gravy through a coarse sieve. Look how gorgeous and thick and wonderful that gravy is. One little tip on the gravy, if you just pull it to the side of the gas hob, as it boils it will push any kind of fatty bits or any scummy bits to one side. And you can get rid of that. And we’ve got lovely, boiling gravy. Then let’s talk about the meat. Now, when it comes to the carving, you know, with a sirloin or a forerib it’s very, very tender. You know, with a topside it will be tender but it is a little bit leaner so we want to go nice and fine. You need to invest in a nice, long carving knife. So get the carving knife and do nice, long strokes. Go as thin as you can.

So you can see this beef is nice, juicy and blushing. If you cook it 15 minutes less, you can go medium-rare. This is medium. Look at that. What a joy. Absolutely beautiful. And of course no roast is finished without potatoes and Yorkshire puddings. This is the kind of food that just makes you so happy. I’ve got some horseradish sauce, which is one of my favourites. Beautiful. And then hot gravy. Gorgeous, dark, rich gravy. So good. It’s not right unless you fill up the Yorkshire pudding with gravy, come on. So, look at that, guys, the most incredible roast beef with all the trimmings. If you want the recipes for the Yorkshire puddings, the perfect roast potato, the horseradish, then go jamieoliver.com where the recipes are and thousands more.

There you go, guys. Fill your boots. Get cooking..

Read More: Easy Beef Stir Fry Recipe