Texas Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Texas Smoked Brisket is simple but classic! ????????????
Having done a couple brisket recipes, I decided to make the holy grail of barbecue: Texas Smoked Brisket. Simple salt, pepper and garlic powder (optional of course) seasoning on this packer brisket. Smoked low & slow then wrapped in butcher paper and finished off. I ended up using some beef tallow to make it even extra juicy and tender! Find this whole recipe on my blog or linked in my bio! ????????
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Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
????MORE BEEF RECIPES ????:
Roasted Beef Tenderloin Recipe -
Garlic Crusted Prime Beef Rib Roast Recipe -
Beef Lasagna Recipe -
Classic Beef Stew Recipe For Dinner -
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BETTER THAN TAKEOUT - Mongolian Beef Recipe
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Mongolian Beef is a Chinese dish that most Chinese people don’t even know about. According to my research, originally, this dish was invented in the USA and it is a well known American Chinese food. I got a lot of requests for this. In this video, I will share some of my tips that will take this dish to another level.
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**Ingredient list**
- 14 ounces of beef (cut into 5mm thick)
- 2 tbsp of Chinese cooking wine [Amazon Link:
- 1/3 tsp of salt
- 1/2 tsp of black pepper
- 1/4 cup of cornstarch (just enough to coat the beef)
- egg white from 1.5 large egg
- 1 tbsp of minced ginger
- 1.5 tbsp of minced garlic
- a bunch of spring onion (use the white part to stir fry and reserve the green part to add at the end)
- enough oil to fry the beef
**For the sauce**
- 2 tsp of cornstarch
- 1 tbsp of oyster sauce [Amazon Link:
- 3 tbsp of soy sauce [Amazon Link:
- 3 tbsp of brown sugar
- 2/3 cup of water
- 1 tsp of dark soy sauce [Amazon Link:
- My first tip for you is to slice the beef into 5 mm thick. Personally, I think this is the perfect thickness. I don’t recommend slicing it thinner than this because it will dry out quickly during the frying.
- Normally I will season it with some Chinese cooking wine. But I am in Cuenca Ecuador now. I couldn’t find Chinese cooking wine in this whole city so I found out that same amount of beer works just fine. I thought this will be a good substitution for Chinese cooking wine. Do not use the dark beer. It will turn out a bit of bitter at the end. After that, I will add some salt and black pepper. If you get a cheap cut which might be tough, you can add 1/4 tsp of baking soda. It will help tenderize the beef. But if you get a nice cut, it is not necessary.
- Let the beef sit for 30 minutes. We will coat the beef with some cornstarch. Give it a little mix to make sure the cornstarch is distributed so it won’t clump up later. Then we will add 1 and a half of egg white. Mix it again. After you make sure that every piece is coated nicely, you still want to keep massaging it for another 5 minutes to give it enough time to tenderize the meat. So this is my second tips. Cornstarch and egg white is a very common technique in Chinese cuisine. It gives a lot of moisture to the beef and creates a starchy layer to lock the juiciness inside the meat. So the beef will turn out super tender and juicy. Try it and you will be surprised.
- Heat up 2 cups of frying oil to 370 degrees Fahrenheit. The most important thing is to get the oil to the high temperature so the beef will have a nice outside layer.
- I usually put the beef as close as possible to the oil and then drop it in. In this way, the oil won’t splash everywhere. Add your beef piece by piece otherwise, they will clump up together. Make sure you fry them in batches because it overflows easily.
- The oil is very hot so it will just take 1 or 2 minutes. Don’t fry it too long because you don’t want to overcook your beef. What we are looking for is the slightly golden color on the edge of the beef. I use a sieve to get rid of the excess oil.
- Before we start the stir-frying process, let’s quickly make the sauce(2 tsp of cornstarch, 1 tbsp of oyster sauce, 3 tbsp of soy sauce, 3 tbsp of brown sugar, 2/3 cup of water, 1 tsp of dark soy sauce). Set the sauce aside, we will use it soon.
- Heat up the pan. Add about 1.5 tbsp of cooking oil, 1 tbsp of minced ginger, 1.5 tbsp of minced garlic, and some white part of the spring onion. I like to use the white part for stir-frying because they don’t get soggy and I also reserved the green part to add at the end. Stir this until fragrant. Pour in the sauce. Stir it until it thickens up. Add the beef back into the pan. Mix everything together. Once you see the beef is coated with that shiny, thick, flavorful sauce, you can add some spring onion. Give it a final stir then take it out and serve it with white rice.
Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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Spicy Mongolian Ground Beef EASY Recipe
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Wusthof Knife
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???? Mongolian Ground Beef
Ingredients
1 lb ground beef
8 cloves garlic, chopped
2 tbsp shaoxing wine
1/8 black pepper
1/4 cup soy sauce
1/4 cup sugar
1/4 cup chicken stock or water
1 to 2 tbsp sambal, chili garlic sauce to your taste
2 tbsp corn starch
2 tbsp cooking oil
2 bundles of green onions, cut in to 2” long pieces
Sesame seeds
CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
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