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How To make Glace Beef La Louisanne
1 3 lb. rump roast
MARINADE: 1 c Whiskey or bourbon
1/2 c Honey
1/2 c Worcestershire sauce
1/2 c Natural tenderizer - papaya
Or peach juice 1 tb Finely ground black pepper
FILLING: 1/2 c Finely chopped walnuts and
Pistachio nuts 1 c Broccoli tips, steamed until
Soft 1. Carefully trim excess fat and then cut the rump so it forms a long
strip (about 1/2 inch thick) and the width of the rump roast. 2. Carefully smooth the black pepper thoroughly over all the stripped rump
roast. Set the roast in a shallow pan (large enough to hold roast) and smother roast in marinade. Cover and chill for several hours, the longer the better. 3. Unroll the stripped rump roast and fill with the nut and broccoli tips.
Roll the roast and tie well so filling does not fall out. Place on a rotisserie. Use the marinade to baste. Cook for at least 2 hours. Remove from spit and remove ties. Serving suggestion: Slice thin and serve on a bed of mixed rice, onions, and carrots.
How To make Glace Beef La Louisanne's Videos
Best Steak Diane recipe
With garlic onion bacon cream potatoes Steamed broccoli covered in a lemon Béchamel sauce
THE BEST HAMBURGER STEAK AND GRAVY DINNER | + MASHED POTATOES RECIPE | QUICK & EASY TUTORIAL
If this classic meal doesn't remind you of an evening of FAMILY FEUD, Days of Our Lives, or Passions with your grandma or mom for dinner time, then I don't know what will and THAT IS ALL! Check out this old school recipe and let me know what you think down in the comments!
#salisburysteak #hamburgersteak #easyrecipes
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MUSIC ATTRIBUTES:
Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: Makes 8 Patties Prep Time: 10 Mins. Cook Time: 25 Mins
HAMBURGER STEAKS & GRAVY:
- 2 Lbs Ground Beef
- 1 Pkg. Lipton Onion Soup
- 1/2 Cup Panko Bread Crumbs
- 1 Large Egg
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Garlic Powder
- 1 Tsp Dried Oregano
- 1 Tsp Black Pepper
- 1 to 2 Tsp Seasoned Salt or to Taste
- Olive Oil
- Parsley for Garnish (Optional)
GRAVY:
- 1/4 Cup All Purpose Flour
- 1/2 Tsp Browning Seasoning (Optional)
- 2 1/2 Cups Beef Broth
- 1 Cup Sliced Mushrooms (Optional)
- 2 Small to Medium Onions, Sliced
- 1 Tbsp Worcestershire Sauce
- 1/2 Tsp Cajun Seasoning
- 1 Tsp Black Pepper
- 2 Tbsp Butter, Divided
- 1 to 2 Tbsp Ketchup ( I added this off camera, but it's totally optional!)
MASHED POTATOES:
- 6 Small Russet Potatoes, Peeled and Chopped
- 1 Cup Warmed Whole Milk, Divided
- 1/2 Stick of Butter, Melted
- 1/2 Cup Sour Cream
- 1 to 2 Tsp of Salt or to Taste
Meatloaf Recipe | How I make a meatloaf | The Simple Way
Thanks for watching!! Here's how I make my meatloaf.
Recipe
3lbs 80/20 Ground beef
1/2 Cup diced Onion (Use more if desired, chop to whatever size preferred)
1/4 cup diced Bell pepper (Use more if desired, chop to whatever size preferred)
3 Garlic cloves- minced
1/2 Cup Milk
2 Eggs
2 Slices of bread
1/2 Tsp Worcestershire Sauce
1 tsp Parsley Flakes
1/2 tsp Black pepper
2 TBSP Season All seasoned salt
1 TBSP Mc Cormick Garlic & Herb salt-free seasoning
1 tsp Red pepper Flakes
2 Tsp Paprika
1/3 Cup Barbecue Sauce (Sweet Baby Rays)
1 Tbsp Ketchup
1/2 tbsp Mustard
1 tsp Brown Sugar
#howtomakemeatloaf #meatloafrecipe
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Chretien Point Plantation | A Taste of Louisiana with Chef John Folse & Company (1994)
In this episode from the “Plantation Celebrations” series of “A Taste of Louisiana” from January 8, 1994, Chef John Folse visits Chretien Point Plantation in St. Landry Parish, where he talks to plantation guide Shirley Frey. In the kitchen, he cooks Daube Glace and Strawberry Muffins. He also prepares Planter’s Punch and discusses the history of Chretien Point with Jeanne Cornay, the plantation owner.
Where Julia went wrong - Beef Bourguignon
BBQ Sauce selbstgemacht: Davids Geheimnisse für Umami, Glanz und Farbe
Du musst an deine BBQ Sauce glauben, sagt David Pietralla. Bei den unzähligen Varianten braucht es schon ein bisschen Selbstbewustsein, um die eigene BBQ-Sauce als die beste der Welt zu bezeichnen. So weit gehen wir in diesem Video aber gar nicht. Wir zeigen euch schlicht und einfach, wie David Pietralla seit vielen Jahren seine legendäre Meatheaven BBQ-Sauce kocht. Und wir behaupten: Das kann wirklich jeder nachmachen. Viel Spaß bei 10 Minuten Saucen-Science!
Keine Zeit zum Selbermachen? Die BBQ-Sauce von Lucki Maurer gibt's im Glas bei uns zu kaufen:
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