Easy Chinese Braised Beef Recipe (酸菜炖牛肉)
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This is a hearty, soul-warming beef recipe - 酸菜炖牛肉. The meat is braised with pickled mustard green, which is truly the heart and soul of this recipe; it brings in a distinct and rustic charm and gives the beef a dominant fermented taste. I know it is new for many people who have never tried this ingredient, but trust me, you will fall in love with its flavor.
To braise the beef
1 lb of beef chuck
1 lb of beef femur bone
2 liters of water to blanch the beef
4-5 cups of hot water to braise the beef
1 inch of ginger, sliced thinly
3 cloves of garlic, crushed
3 scallions, cut into stalks
1/2 of a purple onion
1 cinnamon stick (Amazon Link -
2 cloves (Amazon Link -
1 tsp of fennel seed (Amazon Link -
1 tsp of black peppercorn (Amazon Link -
1 slice of dried Angelica root, AKA baizhi (白芷), optional (Amazon Link -
2 tbsp of Sichuan peppercorn (Amazon Link -
To complete the soup
2.5 tbsp of oil
1 inch of ginger, sliced thinly
2 shallots, quartered
6 cloves of garlic, cut in half
5 Thai bird eye chilies, diced
5 dried red chilies, cut into short pieces (Amazon Link -
227g of pickled mustard green, rinsed and diced (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
INSTRUCTIONS
Put the beef chuck and beef bones in a big stock pot, then fill it with water. Bring it to a boil over high heat, taking 10-15 minutes.
Meanwhile, put the following aromatics and spices into disposable spicy bags: ginger, garlic, scallions, purple onion, cinnamon stick, cloves, black peppercorns, fennel seed, Sichuan peppercorns, and dried Angelica root (optional).
Once the beef pot boils, skim off all the scum using a fine sieve.
Transfer the beef and the bones into a new, clean clay pot. Fill the clay pot with 4-5 cups of hot water or enough to immerse all the ingredients. Add the spice bags. Simmer the beef over low heat for 2.5 hours.
2.5 hours later, remove the beef from the pot and leave the broth behind. Cut the beef into bite-size pieces.
Discard the bones and the spice bag. Put the beef meat back into the clay pot. Set it aside.
Rinse the pickled mustard green with running water to remove the excess salt and roughly dice it. For those who don't have access to buy pickled mustard green, you can use Sauerkraut as a replacement. You just need to add 1 more tbsp of soy sauce in addition because Sauerkraut is a bit less salty compare to Chinese pickled mustard green.
Heat the wok over medium heat and add oil. Toss in ginger, shallot, garlic, Thai bird eye chilies, dried red chilies, and sichuan dou ban jiang. Stir for a couple of minutes.
Add the pickled mustard green, switch the heat to high, and keep stirring for a few minutes to activate the umami flavor.
Season it with 1 tbsp of oyster sauce and 1 tbsp of soy sauce. When adding the soy sauce, drizzle it from the side of the wok; the heat will help to create a complex aroma.
Last, pour in the beef along with all the broth. Bring it to a simmer and let it cook for 10 minutes so everything can mingle together. We don't want to braise the mustard green for too long; otherwise, you will lose the crunchy texture.
Classic Pot Roast - The Ultimate Comfort Food
Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste
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Perfect Pot Roast Recipe on the Stove Top
Here's a perfect pot roast recipe you can cook on the stove top that is super simple and tastes fantastic. My mama likes a boneless chuck roast and prefers a beef bouillon paste for seasoning the roast, but any seasoning rub will work. Throw your chuck roast in a pot on the stove and it practically cooks itself. If you've ever wondered how to cook the perfect pot roast, look no farther
than this recipe.
More details and a printable copy of this pot roast recipe can be found at
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What you need for this Pot Roast Recipe
BONELESS CHUCK ROAST
SEASONING RUB
How to Cook a Perfect Pot Roast on the Stove Top
Buy a roast with some fat in it. Marbling in the meat adds flavor and juiciness; the thinner and richer the marbling, the better.
For a stove top roast preparation, use a pot with a tight fitting lid and a heavy bottom.
Season the roast generously with salt, pepper, and whatever seasonings you like. A beef bouillon paste like my mama uses in the video is delicious.
Place the pot on the stove with just a few spoonfuls of water in the bottom and add the roast.
Lightly brown the roast on high heat for a few minutes.
Reduce the heat down to low, and cover the pot with a lid.
Check the roast periodically.
The beef will release it's flavors and cook in it's own juices.
Once the roast cooks out it's juices, it will begin to reduce.
About an hour into cooking, turn the roast.
Continue cooking until the roast cooks down to it's grease and drippings.
Remove the lid, raise the heat to medium, and brown the meat a final time in it's grease.
Remove meat from the pot.
Want Gravy?
To make beef gravy from the drippings, add a bit of flour and mix well over medium heat. Stir for about
1 minute until the flour and fat are well incorporated and the flour gets a bit of color. Raise the temperature and stir in broth or water and continue
stirring until the mixture begins to boil and thicken, and extra salt and seasoning as desired and pour into a gravy bowl.
And that's it!
Give this easy pot roast recipe a try and let me know what you think, and bon appétit!
Easy POT ROAST Recipe | Pot Roast and Gravy | Simply Mamá Cooks
Today I am cooking at home and making the best tender juicy pot roast EASY. This is a riff off of my Tia's recipe and it's easy to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#cookingathome #potroast
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0:00 Intro
0:11 Prep The Dredge and Seasoning
0:53 Prep The Meat
2:45 Making The Gravy
4:16 Prep For The Oven
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INGREDIENTS
2.5 lb ( 1.13 kg ) beef chuck roast
3 Tbsp (27 g) all-purpose flour
1 1/2 tsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp coarse salt
1/2 tsp cracked black pepper
1 1/2 lb (681 g) potatoes
2 large carrots
1 celery stick
**GRAVY**
1/4 cup (60 ml) rendered fat or cooking oil
1/2 small onion (diced)
1/4 cup (40g) all-purpose flour
14.5 fl oz (429 ml) low sodium beef broth or stock
salt and pepper to taste
Bake in a preheated oven at 275 degrees F / 135 degrees C
for 3 hours or until tender
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Easy Pot Roast Recipe
How To Cook Pot Roast
Beef Chuck Roast Recipe
How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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Instant Pot Ribs Recipe
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Today we are going to use an instant pot to make BBQ spare ribs. I know, it sounds unusual, but I love these beautiful, glossy, fall off bones tender ribs. If you don’t say anything, nobody will ever think it is made out of an instant pot. The most amazing part is that this is an easy recipe. I know I said BBQ ribs but this is not American style. The recipe is actually from a traditional Chinese dish - Hong Shao Pai Gu (红烧排骨)- translate as red braised pork ribs.
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INGREDIENTS (serves 3-4 people)
- 2.5 pound of pork spare ribs
- 8 slices of ginger
- 5 cloves of garlic
- 1 piece of cinnamon stick [Amazon Link:
- 1 pieces of star anise [Amazon Link:
- 1 piece of bay leave [Amazon Link:
- 1 small piece of aged tangerine peel [Product Link -
- 3 pieces of dried hot chili [Amazon Link:
- 8 pieces spring onion
- 3 tbsp of light soy sauce [Amazon Link:
- 1/3 cup of Chinese cooking wine [Amazon Link:
- 5 tbsp of sugar
- 2 tsp of cornstarch + 1.5 tbsp of water
INSTRUCTION
- Cut the ribs into smaller pieces so it fits into your instant pot.
- Add about 5 tbsp of sugar to your instant pot. Cover the lid. Press the saute button. Adjust the heat to normal. Set the timer immediately and come back to check the sugar in 5 minutes.
- If everything goes perfectly, the sugar should be caramelized well. But sometimes things don’t go perfectly so yours might be caramelized incompletely. Part of the sugar is still solid due to the uneven heat. No matter which situation you get, you have to turn off the instant pot immediately and do not try to caramelize the solid sugar anymore or else you will burn the sugar that is already caramelized and that will bring a bitter taste.
- Place the scallions at the bottom of the instant pot. Add ginger slices and garlic cloves, 1 piece of star anise, 1 piece of bay leaf, 1 small piece of cinnamon stick, a few pieces of dried red chilies, 1 piece of dried orange peel. If you can’t find dried orange peel, you can use a fresh orange peel instead.
- Simply place the ribs in the pot. Pour in 3 tbsp of soy sauce and 1/3 cup of Shao Xing wine. If you don’t like to cook with alcohol, you can mix 3 tbsp of water and 3 tbsp orange juice instead.
- Cover the lid and put the knob at the sealing position. Press the meat/stew bottom. Adjust the heat to more setting. For the timing, usually, I will put 10 minutes for each pound of meat. I used 2.5 pounds of ribs so I put it on 25 minutes. One thing that is quite time-consuming when using an instant pot or pressure cooker, you have to wait for the valve to be unlocked or else you can’t open the lid.
- When the valve is unlocked, open the lid. There should be some liquid in the pot but it is only reaching the bottom piece of the ribs. The top 2 pieces didn’t get any love which means they are kind of bland now. Don’t worry, we gonna fix that.
- Take out the ribs, the aromatics, and the spices. I have about a little bit more than a cup of liquid in the pot. We gonna reduce that down to half. Press the saute button, keep the lid open. Let the liquid boil away. Remember I said that there are 2 pieces of ribs are bland. You can put them into the pot while you are reducing the sauce. That way the ribs will be flavorful.
- Don’t need to measure it exactly. Just eyeball it. Will take about 10 minutes to reduce the sauce. Take out the ribs. Taste the sauce to make sure it is a good flavor. Then add some cornstarch water. Keep stirring it until the sauce thickens up like a thick syrup texture.
- Brush the sauce on the surface of the ribs. Enjoy!