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How To make Romertopf Beef In Red Wine
2 md Onions
sliced
4 md Carrots, peeled :
sliced
1/4 " thick
1 c Ham julienned
3 lb Beef chuck :
cut in 1"
Cubes and 3 Cloves garlic minced
1 t Thyme :
dried
1/2 ts Rosemary crumbled
1/2 ts Marjoram
1 Bay leaf
1 tb Salt
1/4 c Brandy
1 1/2 c Red wine
1 cn (1 lb)
W/ liquid Tomatoes, canned :
chopped
Combine all ingrediants except tomatoes in large bowl. Refrigerate covered 2-3 hours. Soak top and bottom of a 3 1/4 quart (3.25 L) clay cooker in cold water about 15 minutes and drain. Transfer beef mixture to cooker. Add tomatoes with liquid. Place covered cooker in cold oven. Set oven at 425 F/220C. Bake, stirring once or twice, until beef and carrots are tender, 2 1/2 to 3 hours. Recipe By : Clay Pot Cookery, Editors of Consumer Guide From: Date: 05/27
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The EASIEST Osso Buco Recipe Ever!
Osso Buco!
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Boeuf bourguignon authentique - Excellent et facile - Préparation en 15 minutes - Boeuf carottes
La célèbre recette du bœuf bourguignon.
Le boeuf bourguignon est un classique de la cuisine française qui se mange en toute saison et pour toute la famille.
Vous pouvez l'accompagner avec des pommes de terre, des pates ou du riz.
Recette pour 4 personnes :
- 2 oignons
- 4 carottes
- 200 gr de lardons fumés
- 1kg200 de boeuf à mijoter (collier, poitrine, jarret)
- 2 cuillère à soupe de farine
- 1 bouteille de vin rouge
- 1 cube de bouillon de boeuf
- 2 gousse d'ail
- 2 feuilles de laurier
- Thym
- Sel et poivre
- 250 gr de champignons de paris
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HOW TO MAKE TRADITIONAL BEEF IN THE CLAY POT (COOKING IN NATURE)
TRADITIONAL BEEF IN THE CLAY POT
LOCATION: KUKAVICA MOUNTAIN, SERBIA
Ingredients:
- beef, garlic powder, onion powder, one white onion, carrots, potatoes, blackberry wine, basil, salt and pepper
Sastojci:
- teletina, beli luk u prahu, crni luk u prahu, jedan crni luk, sargarepe, krompiri, kupinovo vino, bosiljak, so i biber
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Osso Buco of Veal Ragout (Ragu) slowcooked in Römertopf/Clay Cooker - Braised Meat Ragù - Recipe# 93
Watch the video to learn how to slowcook veal osso buco ragu in a Römertopf / Clay Cooker in the oven. In this variation, after braising we cut up the osso buco meat to resemble ragout / ragù meat pieces - the result is stunning & delicious!
Ingredients for 6 persons:
6 pieces osso buco of veal shank (4 cm / 1.6 inches in thickness)
5 tbsp. of flour + salt and pepper (for flouring the osso buco)
oil for the pan
2 onions
2 carrots
2 branches of celery
3 cloves of garlic
3 dl. / 10 oz. red wine
2 cans (2 x 411 gr / 2 x 14.5 oz.) chopped tomatoes
1 can (5.5 oz / 150 gr.) of tomato puré
500 ml. / 16 oz. veal stock
1-2 bay leaves
1 tbsp. white wine vinegar
1 tsp. sugar
salt & pepper after taste
Fresh pasta (Fettuccine)
salt for the cooking water
Gremolata:
zest of 2 organic lemons
1 large handful of parsley
2 coves of garlic
+ parmesan to grate over the plate before serving
Pork Cheeks Braised in Beer in Römertopf / Clay Cooker - Recipe # 135
A great recipe for pork cheeks braised in a blond beer. We serve them up Mexican style in a tortilla wrap! But you could just as well serve them with the cooking sauce and mashed potatoes. Easy to make, this dish will only need some of your time...
Ingredients for 8 people (large portion, which can easily be halved)
2 kg / 4 pounds of pork cheeks
500 ml / 16.9 fl. oz light beer (e.g. Lager)
5 cloves of garlic
4 red onions,
1 tbsp of cumin powder
2 tsp of dried oregano
1 tsp of cane sugar
2 bay leaves
a bit of chili (optional)
salt & pepper according to taste, but don't be cheap!
Serve with: wheat tortilla pancakes, guacamole / avocado cream, cherry tomato salsa, fresh cilantro / coriander & tortilla chips (of corn)
Cook:
In oven at 150 deg. C / 300 deg. F for 3.5 hours
Enjoy & bon appétit ! :-)
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Ragout w. Pig's Hearts made in Clay Cooker aka Römertopf - Recipe # 73
A delicious and hearty meal braised in a clay cooker aka Römertopf. Try it out!
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