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reheat mashed potatoes

griddlesforgasstoves 06 Jun 11:45  

Joined: 27 May 2021

Posts: 9


The success of this recipe begins with the standard of the beef. Make sure that you're purchasing new, then consider the age of the steak: if the meat has dated at least 30 days, you are going to experience a significant impact in flavour. The homemade stock brings this recipe to another degree. I always recommend making stocks beforehand and keeping them in your freezer for a rainy day, but if you don't have time to produce your own, many fine food stores now have freshly jarred restaurant-quality stock. My favorite thing about this recipe is the combo of pink beef and braised beef on precisely the same plate and the horseradish, which will help to reduce the warmth and round the flavours.
Chef tips:
Always put your beef an hour before cooking so it comes to an ambient temperatures. Salt your steaks about 20 minutes before grilling.
On the grill, sear to develop a wonderful crust, then finish on a lower heat. Continuing to over-char will result in greying the initial layer. Ideally, you would like the temperature of the core to rise and reach the crust. This can get complex, so moderate warmth is a safe wager.
Make sure your steaks rest for 10 minutes before you cut into them, so that the juices have time to redistribute.
Rub short ribs gently with olive oil and season liberally with pepper and salt. Place an ovenproof pot large enough to accommodate the ribs in one layer over medium-high heat, and heat 2 tbsp (30 mL) of olive oil. Remove to a platter.
Heat the remaining 2 tbsp (30 mL) olive oil above medium-low heat; add onions, lightly salt and sweat until translucent. Add celery, carrots and garlic; continue to sweat, stirring regularly -- do not let the vegetables brown. Add berries. When vegetables have softened, deglaze with wine; once that has decreased by half, return short ribs to pot. Add chicken stock, bring to a simmer. Add herbs, cover the pot and then transfer to preheated oven.
Check the ribs following 1 1/2 hours, turning them if they are not completely covered with stock. Expect a cooking period between 3 and 4 hours, but test for tenderness after 2 1/2 hours and each half-hour then. The meat should be pulling away from the bone and will yield easily to being pierced with a fork.
Transfer the ribs to a much smaller pot. Set a sieve over the pot and pressure in enough braising liquid to cover the ribs. Strain remaining liquid into another pot, pressing hard on the veggies with a wooden spoon to work some of them through the sieve. In a blender, puree the majority of the veggies; set aside. Reduce braising liquid until the intensity of its own flavour is pleasing; place aside.

minion89a 08 Jun 04:43  

Joined: 03 Apr 2021

Posts: 31


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I really like your sharing, the information is really helpful to me. Hope you will have more interesting and interesting posts.


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