Roast Beef and Mashed Potatoes Easy Weeknight Meals Ep7 721
An easy step by step Roast Beef Recipe and Mashed Potatoes recipe both are truly easy to make without a lot of work. How to make roast beef, How to make mashed potatoes and how to make beef gravy.
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Co-op's Roast Beef Pro-Tips with Model Milk's Justin Leboe
Every holiday needs a hero, and this holiday it could be you. Thankfully, Model Milk's Justin Leboe has a Pro Tip to help you with your roast.
How to make a Pork Tenderloin Roast
So, my wife helped me put together a short video using one of those small instant cameras and completely unrehearsed :) . I started with a pork tender loin roast from our local butcher who cut a couple of slats in it which allowed me to place some sliced apricots and apples (both organic). I left the skins on the apples for the flavour. I actually forgot to season with sea salt and ground pepper – guess it’s just nerves of being video’ d Anyhow, cook the whole thing in the oven on a temperature of 160c to 170c – some say cook a Romertopf on 200c but I prefer to keep the temp down. We’ll serve this with some baby potatoes. Enjoy!. Incidentally, I chose a Vouvray wine which I can only describe as slightly crisp and oily but great for cooking chicken or pork. Its from made from the Chenin blanc grape grown in the French region of the Loire Valley and great to drink :)
This video can be found on my food revolution page Calgary Alberta Food Revolution
Szechuan Crispy Beef Recipe
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Ingredients For Cooking The Beef In The Water
- 1.5 pounds of beef (brisket, round, chuck will work well for this recipe)
- 2 tbsp of Chinese cooking wine
- Few slices of ginger
- 2 pieces of scallion
- Enough water to cook the beef
Ingredients For The Spice Mix
- 3 to 20 pieces of red dry chilies (depending on your preference) [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1 star anise [Amazon Link:
- a small stick of cinnamon [Amazon Link:
- 1/4 tsp of fennel seeds [Amazon link:
- 1/2 tsp of white peppercorn [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 1/2 of black cardamom [Amazon Link:
- 1 tsp of cumin seed (grind half and leave the other half whole)
- 2 tbsp of sesame seeds [Amazon Link:
- 1 +1/2 tsp of salt (Sorry that in the video I said 1.5 tbsp, that was a mistake, please use 1.5 tsp in this recipe)
- 1.5 tsp of sugar (Sorry that in the video I said 1.5 tbsp, that was a mistake, please use 1.5 tsp in this recipe)
Ingredients To Season The Oil
- 1 cup of oil to deep fry the beef
- a bunch of scallions
- 6 slices of ginger
- half of a small size onion
- 5 cloves of garlic
Others
- 1/4 cup of water as needed
INSTRUCTION
- Cut the beef into a few big pieces.
- In a pot, add the following ingredients: 1 liter of water, the beef, 2 tbsp of Chinese cooking wine, few slices of ginger, 2 pieces of spring onion. Bring it to a boil. Use a sieve to skim all the blood crumbs. Turn the heat to low. Let it cook for 15 minutes.
- In a blender, add the following spices and blend into a fine powder: a bunch of hot dried chilies, 2 pieces of bay leaves, 1 star anise, a small stick of cinnamon, 1/4 tsp of fennel seeds, 1/2 tsp of white peppercorn, 1 tbsp of Sichuan peppercorn, 1/2 of a black cardamon, 1 tsp of cumin seeds (1 am only put in half of it, reserve the other half for later).
- Put it in a bowl, continue by adding 2 tbsp of sesame seeds, the other half of the cumin seed, 1.5 tsp of salt, 1.5 tsp of sugar. Mix well and set aside.
- Take out the beef out of the pot and rinse under running water. Slice into 1/8 of an inch thick pieces, then into strips.
- In a large wok, add in 1 cup of oil along with a bunch of green onion, 6 slices of ginger, a handful of onion slices, 5 cloves of garlic that I crushed it. Keep the flame on medium-low and fry them for about 5-6 minutes. Some of the aromatics should be slightly crusty and golden. Take them out and discard them.
- Heat the oil to 370 F. Add in the well-drained beef. Keep flipping them so each piece cooks evenly. We will fry them for 5-6 minute in total. The beef should be brown on the outside, kind of like beef jerky. Now you can turn off the heat. Take out the beef. Pour out most of the oil. You can reuse it, don’t need to waste that.
- Leave 1/4 cup of oil in the wok. Put the beef back in along with the spice mix. I will suggest you add it in batches so you can adjust the spicy level. I also pour in 1/4 cup of water. Because the salt and sugar, they don’t attach to oil. It is hard to get the sodium infused into the meat without the water. Stir everything for another 3 minutes until all the water is gone.You can take it out. By the way, because I add the salt directly into the spice mixture, so if you use half of the spice mix, you will need to adjust the saltiness a little bit.
- Now comes to the hardest part of this recipe. You have to let it sit in the fridge for 3 hours until it cools down. This dish taste better when it is cold. Sprinkle some spring onion on it before serving.