Orange braised beef | egg yolk-thickened sauce | limey roast carrots
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA14 for up to 14 FREE MEALS + 3 Free Gifts across 5 HelloFresh boxes plus free shipping:
***RECIPE, SERVES 4-6***
1 3 lb (1.36kg) beef chuck roast (or any other good braising cut, like boneless short rib or brisket)
1 onion
5-6 cloves of garlic
1-2 dried New Mexico chilis (very optional)
2 oranges
1 lime
1-2 egg yolks
2 lb (908g) carrots
1 12 oz (240g) bag egg noodles
tomato paste
oil
butter
sugar
salt
pepper
fresh herbs (I put thyme in the sauce and had cilantro on the side)
Trim any very large chunks of fat out of the beef as you cut it into big pieces — I got 16 pieces out of my roast. (Remember they'll shrink a lot). Heat some oil in pan (ideally one for which you have a lid) and brown the beef in two batches. While you're doing that, peel the onion and slice it into thin wedges.
When all the beef is out, put the onion in and fry it for a few minutes until it starts to turn brown. While you're doing that, crush and peel the garlic and throw it in with the onions, whole. Stir in a squeeze of tomato paste. When the fond on the bottom of the pan is about to burn, deglaze with two cups (475mL) of water. Return the beef to the pan.
Zest in both of the oranges and squeeze in their juice. Throw in the chilis, if using. Grind in some pepper and stir in two pinches of salt. Bring to a boil, reduce to a simmer and cover. It'll take 4-5 hours to braise until the meat is soft. Check on it once or twice to stir things around, make sure nothing is sticking to the bottom, and make sure all the liquid isn't evaporating out. If it needs more water, give it some. When the beef is about as soft as you want it, uncover and let the sauce reduce a bit while you prep the sides.
Heat the oven to 400ºF/200ºC. Peel the carrots and cut them into 1cm slices. (You could simply simmer them with the beef for the last hour of braising if you don't want to roast them.) Throw them on a roasting tray, toss with oil salt and pepper, and roast for about 20 minutes until golden and tender. Stirring halfway through helps. Zest the lime, and toss the zest through the carrots right before you eat. (Save the lime itself for the beef.)
Get the egg noodles boiling in salted water. Drain when done, and toss with a little butter to keep them from sticking to each other.
When you're ready to finish the beef, turn the heat off. Pull the chilis out and discard. Pull out all the beef chunks, being careful not to break them apart. Taste the braising liquid, and give it more of whatever you think it needs — salt, pepper, a pinch of sugar, a little lime juice.
With the heat off and the sauce definitely not bubbling, stir in one or two egg yolks, depending on how thick you want the sauce. Turn the heat back on and bring the sauce to a simmer, stirring constantly. (If you really boil it, the egg will go grainy.) You should notice the sauce thicken a little when it simmer and the eggs cook, but it'll thicken more as it cools to eating temperature.
Put the beef back into the sauce, and carefully coat the pieces without breaking them apart. You could also stir in some fresh herbs at this point, and maybe a little water if the sauce is too thick.
Put all the food on a plate and eat it. When you reheat any leftovers, do it gently so you don't overcook the egg in the sauce.
HOLLANDAISE SAUCE easy recipe
Today we prepare a classic of French cuisine, the HOLLANDAISE Sauce. It's not a joke, the name refers to the almost orange color due to the abundance of yolks.
The water must not reach a boil point, as I explain in the video.
If you would like to support the channel, do not hesitate to contribute to the purchase of the necessary material ?? Thanks in advance !
INSTAGRAM:
GYO Seris 8-inch Damascus Wavy Pattern Chef's Knife
PRO Series 8-inch Damascus Hammered Pattern Chef's Knife
CLASSIC Series 3-piece Knives
FANPAGE FACEBOOK:
Asparagus sauce Fleurette (easier then hollandaise)
Join my online French cooking classes ????????: In this video tutorial we learn how to make Asparagus sauce Fleurette (asparagus with a sauce Fleurette). This is one of the many derivative sauces based on a the mother sauce Hollandaise with the addition of cream to provide a silkier texture. In contrast to the Hollandaise, this is a one pot sauce! In my opinion, not only is it easier to make, but it tastes better too.
The name Fleurette comes from the type of French cream is used. Creme Fleurette is a full fat cream widely used in France.
Note: In the video I have halved the quantities outlined below
**************************************************************
Ingredients needed (for 4 people)
20 asparagus (roughly 5 per person)
For the sauce Fleurette:
2 egg yolks
125 grams of french style unsalted butter
100 ml of creme Fleurette (heavy whipping cream with 35 % fat content)
The juice of half a lemon
1 pinch of salt and pepper
1 pinch of cayenne pepper
Cooking time for the Asparagus:
20 minutes in boiling water for white asparagus and 15 minutes or less for green asparagus.
The boiling water has to be salted with 12 grams of salt per litre of water.
MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
MICROPHONE:
HANDHELD CAMERA:
DSLR PHOTO CAMERA:
PORTRAIT LENS:
MACRO LENS:
(Affiliate links)
****************************************************************************
IF YOU ENJOY WATCHING MY VIDEOS PLEASE CONSIDER
THE OPTIONS BELOW TO SUPPORT MY CHANNEL
(this ensures I can continue making content for you!)
* Spread the word about the channel and the website.
* Check my Amazon cookware page (affiliate link)
* Become a channel supporter on Patreon:
How to Make Hollandaise Sauce
If you love hollandaise sauce, but are intimidated by the thought of making it from scratch, don’t worry! This quick and easy guide will show you how to make hollandaise sauce like a pro.
Plus, I’ll give you some tips on how to prevent it from splitting (breaking), how to fix it if it does break and if it’s possible to reheat it. Hollandaise sauce is perfect for Eggs Benedict, salmon, chicken, and many other dishes. So what are you waiting for? Let’s get started!
LINK TO RECIPE
???? The Ultimate Guide to Quick & Easy Hollandaise Sauce -
KIT
???? Kitchen kit list -
STAY IN TOUCH
???? Subscribe to my Recipe of The Week Club -
????
???? My website -
SOCIALS
???? Instagram -
???? Facebook -
WHO AM I?
My name is Russell James and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here -
Making Hollandaise Without Any Fancy Tools
Anyone can make Hollandaise so long as you have a bowl, a pot, and a whisk. I would say that's pretty minimal equipment. I think hollandaise is one of those sauces that most people never even think to make at home, and therefore never get the chance to discover how easy it is. All of this PLUS a super quick eggs benedict recipe to help get you started. .
Recipe:
FOLLOW ME:
Instagram:
Facebook:
Twitter:
Website:
---------------------------------------------------------------
Music: Saib -
---------------------------------------------------------------
5-Minute Hollandaise Sauce | Hollandaise Sauce Made in a Blender | Easy Hollandaise | Eggs Benedict
You are craving eggs benedict but you don’t have time to whisk up a Hollandaise Sauce. Well hold up, you can have that eggs benedict in a flash with an easy Hollandaise sauce made in a blender. This is a game changer, making this French mother sauce in a blender allows you to, in a flash, have a quick and easy 5-minute hollandaise sauce for eggs benedict, asparagus, broccoli or fish. By using the blender to make the hollandaise sauce you save time, you don’t have to worry about the sauce splitting, and your food stays nice and hot and the sauce is rich, creamy and warm. Try this amazingly easy 5-minute Hollandaise sauce out and let us know what you think.
Hollandaise Sauce Ingredients:
- 10 tbsp or 140g Butter
- 3 Large Egg Yolks
- 1 tbsp Lemon Juice (half a squeezed lemon – use more if you like a stronger lemon taste or if you want a thinner sauce)
- 1/4 tsp of Salt
- 1/8 tsp Cayenne Pepper
Serves 4 – 6
Eggs Benedict Ingredients:
- English Muffin
- Canadian Bacon
- Poached Egg
- Hollandaise Sauce
- Dash of Paprika
????If you like this recipe and would like to help make a sauce ???? give a donation to show your support -
_______________
Equipment Used (Amazon Affiliate Links)
- John Boos Maple Top Work Table -
- Küchenprofi Stainless Steel Saucepan, 16-Ounce - -
- Duxtop Portable Induction Cooktop (cooktop) -
- Waring Blender -
- Premium Metal Lemon Squeezer -
- Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
- Wood Spoon Rest-
- Pyrex Measuring Cup Set -
_______________
Support The Channel and Shop at The Sauce and Gravy Channel YouTube Store:
The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and texture to help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below. Remember to - live, love and make gravy.
Visit the website:
Subscribe for more video recipes:
Follow The Sauce and Gravy Channel on TikTok:
Find The Sauce and Gravy on Facebook:
For more videos log onto:
#thesauceandgravychannel #hollandaisesauce #sauce
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
As an Amazon Associate I earn from qualifying purchases
DISCLAIMER
USE AT YOUR OWN RISK
We do not take any warranties about the completeness, reliability and accuracy of this information. Any action you take upon the information on this YouTube channel or website is strictly at your own risk, and we will not be liable for any injuries, losses and damages in connection with the use of our YouTube channel or website.
DISCLAIMER USE AT YOUR OWN RISK Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.