Pot Roast with Mashed Baked Potatoes
One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: Use promo code Ragusea15 for $15 off your first trip!
***RECIPE, FEEDS 6-8 PEOPLE***
FOR THE POT ROAST
2.5-3 lb beef chuck roast
1 large onion
1-2 stalks celery
1 lb large carrots
1-2 cups red wine (about half a bottle)
28 oz can crushed tomatoes
2-3 tablespoons tomato paste
1/4 cup flour
2-3 tablespoons Worcestershire sauce
1-2 tablespoons balsamic vinegar
oil
salt
pepper
garlic powder
fresh rosemary
FOR THE POTATOES
2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds
1-2 sticks (4-8 ounces) butter, ideally cultured butter
Half a head of garlic
1/2-1 cup milk
salt
pepper
If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.
While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.
When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.
Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner.
Peel the carrots and cut them into large chunks of roughly equal mass.
After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.
Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.
That's it. Eat.
From Boxed to Delicious Beef Stock | Chef Jean-Pierre
Hello There Friends, what an episode I have for you today! I am going to transform a Boxed Beef Stock into a Homemade Delicious Beef Stock without the hours of cooking. It is truly something that you have to do if you don't want to spend the hours of roasting bones and cooking down a stock. Let me know down in the comments how you did and how amazing this is! Thank you for the continuous support we love you guys.
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Team Medium Rare or Well Done? #shorts
Are you team Medium Rare or Well Done? ????
A raging debate more controversial than ones political beliefs, that I’m sure will continue in the comment section. Here is my perspective:
People should enjoy what they like and should not be judged for it. However, I do believe that objectively, certain cuts are optimized at different temperatures based on 3 variables: tenderness, juiciness, and flavor. Here are some examples:
Filet mignon: extremely lean and tender meaning it will quickly deteriorate and dry out if over cooked. For that reason a low temperature between 120-130F (rare) is often preferred. Cook a filet to 165F (well done) and the result will be extremely dry.
Brisket: filled with collagen and extremely tough, only becoming tender and juicy at high temps. Taking it up to a high internal temp between 200-210F (well done) is preferred. Cook a brisket to medium rare, and the result will be inedibly chewy.
As such, internal temps are highly dependent on the cut of beef itself!
Another critical piece of information is that some cultures commonly consume cuts that are optimized at lower temps while others primarily eat cuts that are high in collagen and require “well done”. I think this contributes to such strong and often conflicting opinions of the best way to cook beef.
With that said, I highly encourage you to continue experimenting and finding your own preference.
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???? Pavor [Hip Hop] - Instrumental - Cuarta Pared Studio
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#mediumrare #welldone #newyorkstrip #steak #comparison #learnsomethingnew #learning #steakschool #mediumraresteak #welldonesteak #sousvide #sousvidesteak #review #raresteak #carnivore #learn #foodie #cooking
How To Make Jamaican Beef Patties
How To Make Jamaican Beef Patties - One thing I love to eat as a snack or a quick lunch are Jamaican beef patties. Growing up in Toronto it was a staple snack or lunch for me in school.
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Ingredients
Meat Filling
1 pound of ground meat
1/2 cup of chopped onion
1 1/2 tsp minced garlic
1 1/2 scotch bonnet pepper (optional)
2 stalks of green onion
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp paprika
1 tsp curry powder
1 tsp green seasoning
1 tsp thyme
1/2 tsp browning
1/2 tsp dark mushroom soya sauce
1 tbsp ketchup
1/2 cup of bread crumbs
1/2 cup of water
Dough
3 1/2 cups all-purpose flour
1 tbsp turmeric powder
1 tsp curry powder
1 tbsp sugar
1 tsp salt if using unsalted butter
2 tsp baking powder
3-4 tbsp butter
3-4 tbsp vegetable shortening
3/4 cup cold milk or water
1 egg ( for egg wash)
Bake at 425 for 20 mins
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