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Beef broth with baked vegetables

Beef broth with baked vegetables


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I cleaned the vegetables and cut them into rounds (except for the garlic, which I added at the end)

I hardened them with a little oil and transferred them to the clay pot, in which I was to put them in the oven.

Beef brushing, I seasoned it, I put it in flour and I fried it with a little oil.

Then I placed it in the bowl over the vegetables.

I put the wine and water, covered it with a lid and put it in the oven.

At first I set the temperature to 200 degrees, after it started to boil, I reduced it to 150 degrees.

I cooked it for a long time at a low temperature.

I left it for about 2 hours, after which I put the garlic, the tomato juice and the bay leaf.

I left the lid on for another 30-40 minutes.

The cooking time depends a lot on how tender the meat is.

Serve as such or with a favorite garnish.



Have fun !!!


Beef Brush with Vegetables

It's the kind of cooking that takes some time to get ready, but most of the time, all we have to do is mix it up with it. That's because the stew has to be boiled, slowly, along with the vegetables. Either on the stove, covered and over low heat, or in the oven heated to 180 degrees, still covered, or in a slow cooker for 6 hours. The cooking time depends on the beef you find! And if, from & icircnt & acircmplare, you come across some pieces of veal broth, it's even better! The beef slices should have the bone & icircn in the middle and the marrow (osso buco & icircn means actually bone with a hole) and be cut quite thick, about 4-5 cm. Otherwise, when frying, they will tighten and bend. More skilled people recommend, especially if you have thinner beef razors, that after we wipe them well, we can tie them as tightly, around, with kitchen thread. In order to keep all the juices inside, we have to brown them over a high heat, but without crowding the pan, so that they shrink and get a golden crust. Fry the meat, sauté the vegetables, add the wine, tomatoes and soup and then wait for the meat to come off the bone at the slightest touch and can be broken with a fork. Traditionally ossobuco is served with risotto alla Milanese and gremolata (chopped parsley and garlic, mixed with a little lemon peel & acircie grated f & icircn), & icircnsă is wonderful and with mashed potatoes or polenta.


BEEF VEGETABLE INGREDIENTS WITH VEGETABLES
4 slices of beef or veal broth, with bone and marrow, about 4-5 cm thick
400 g of tomatoes, whole or diced, peeled, fresh or canned
200 g of celery root, cut into cubes
a large carrot, cut into pieces
a large onion, finely chopped
150 ml of dry white wine
400 ml of hot beef soup
3 tablespoons flour
a cube of butter (about 50 g)
2-3 tablespoons of oil
3-4 cloves of garlic, finely chopped
2 bay leaves
1-2 sprigs of thyme
salt
freshly ground pepper


Beef broth with vegetables at Crock-Pot

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of beef broth with vegetables at Crock-Pot it is officially one of my favorites. I love beef broth and I thought it would be wonderfully prepared in a slow cooker because it's the kind of meat that comes out excellently cooked at low temperature and simply melts in your mouth.
For this recipe for beef broth with vegetables at Crock Pot I went to the butcher shop where I usually go and asked Ali, a wonderful man and a very good butcher, to give me the most beautiful pieces of brine that has them. I took veal broth, but of course you can also buy beef broth, but it may need a longer preparation as it is an older animal.

For an extra flavor, I quickly marinated the meat using the vacuum cleaner Food Saver. What's great about it is that it allows me to marinate the meat almost instantly, only needing to empty it twice. By vacuuming, the pores of the meat open and the marinade enters it without waiting a few hours. Of course you can marinate the meat in the classic way, but it will take at least 2-3 hours, but it would be best to leave it overnight.

I chose to cook this beef broth with vegetables in my slow cooker Crock-Pot Saute which I really like because I can put the pot on the fire and so I can brown the meat before, as I did for this recipe. After chewing the meat, I hardened the vegetables very little, just enough to accentuate their taste, without burning them. Of course you can skip this step and you can make the recipe without browning the meat and cooking the vegetables. If you have a classic Crock Pot you can brown the meat separately then put it in the bowl of the appliance, it's up to you to choose

I set the Crock-Pot to High for 4 hours, and it did its job on its own. Let me not tell you how it smelled in the whole house! My husband was already looking forward to the food. The taste was wonderful, the meat melted in your mouth, it was tender, delicious and aromatic. The vegetables were also flavored and kept their texture, although I cut them quite small. Indeed, this beef broth with vegetables at Crock Pot was a delicious dish, which I prepared quickly and easily, and the appliance was the one that did the hardest work.


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1. The meat destined for the brine is washed and put in hot water when scalded. Then wash again and boil in a clean bowl with boiling water (in the right amount) and a little salt. After it has boiled, it is foamed, the foam marks on the edge of the pot are wiped off, the fire is reduced so that the boiling is done slowly and without interruption. Cover the bowl with the lid set aside slightly to remove the steam.

2. After 1 hour of cooking, add the cleaned, washed and chopped vegetables at the ends. Let it continue to boil until the vegetables and meat are ready, then remove them in cold water with a little salt. Then cut the vegetables into slices, and the meat into slices transversely on the fibers and place them in a pan together, and over them we pour a little hot soup and keep warm until serving.

3. Meanwhile, boil the peeled potatoes and cut into pieces. Cut the small green parsley and then prepare the grated horseradish, with vinegar, salt to taste, to which we add a little skim soup.

4. Serve as a second course, with vegetables and potatoes sprinkled with finely chopped green parsley, and horseradish is served separately.
The broth boiled soup is served with homemade noodles or dumplings


Beef, bone, marrow and polenta

I have such a seemingly informed opinion that family food should be simple and TASTY. I wrote "tasty" with Caps Lock, because in that word lies the quintessence of the food we were raised with, food that we did not always understand or love when we were younger, but that seems to come out of nowhere in our minds. at some point in life, when we find that we have grown a little or aged a little.

That's about it now between me and the beef broth, with its bone and marrow, the broth I used to sniff when I was younger and now I don't know how to make it eat more often.

The recipe starts with the purchase of sliced ​​pieces of beef broth, which I specially chose smaller and larger, to make sure that the larger piece will end up on my plate. I put the pieces with salt and pepper and put them in a pan with a little oil, which I heated very well (to sizzle on contact with the meat) and I did not touch them or move them. out of place for 1 minute and a half.

After the pieces of meat were well caramelized, I turned them over and let them color on the other side for another minute, after which I took them out on a plate while I prepared the vegetables.

Here, everyone does as they please, it is certain that I used a smaller leek, two kapia peppers, an onion, 2 cloves of garlic and a carrot. I cut all of the above as it came to me and put them for 4 minutes in the pan where the meat was earlier, because I did not want to lose the taste base left by the meat in the pan. Because I put parsley on top when serving, I didn't throw the stalks, I chopped them finely and I put them in the pile of vegetables. I added salt and pepper.
After 4 minutes, the vegetables were so, a little "dizzy", neither hardened nor raw, only good to pour over them a glass of white wine (250 ml) I then reduced the mixture by half (3 minutes on high heat).

I turned off the heat, put the vegetables in a suitable saucepan, the meat over the vegetables (along with the liquid that leaked from the meat into the plate), I filled with water (fixed from the tap) until the pieces came out only a little on the surface. I put salt and pepper and put them in the oven over low to medium heat (170 degrees) for 2 and a half hours.

After time had passed, I took the pan out of the oven and placed it in the middle of the table, and for serving I put parsley on top and polenta underneath.
Fresh meat, soft polenta, plenty of sauce, and finally, marrow with a pinch of salt.


BRUSH WITH BONE THE OVEN (video)

For baking with bone in the oven:
& # 8211 Angus brine with bone: 1 kg (4 pieces of 250 grams each)
& # 8211 onion: a big piece
& # 8211 carrots: two medium pieces
& # 8211 celery: half a root
& # 8211 dark beer: 500 ml
& # 8211 thyme: 3 twigs
& # 8211 peppercorns: a teaspoon
& # 8211 bay leaves: 3 leaves
& # 8211 500 ml of water

For the sauce:
& # 8211 butter: 60 grams
& # 8211 flour: two tablespoons
& # 8211 sare
& # 8211 pepper

For puree:
& # 8211 parsley or parsley root: 600 grams
& # 8211 2 small potatoes
& # 8211 butter: 40 grams
& # 8211 milk: 150 ml
& # 8211 salt and pepper

For the marrow filling:
& # 8211 coarse salt: 3 grams
& # 8211 quince jam

For garnish:
& # 8211 thyme
& # 8211 leurd leaves, if the season is right

How to prepare brine with bone in the oven:
Put in the tray well covered with foil the main ingredients needed to prepare the brine with bone in the oven. Bake the brine with the bone in the well-covered tray, in the preheated oven at 150 degrees, for 4 hours, together with mirepoix and thyme vegetables.

Meanwhile, prepare a fine puree from the roots with butter and milk. It is given through a blender or passed well, then passed through a sieve for a finer texture.

Remove the broth from the oven and then strain the vegetable juice. We will get a perfect gravy, and in a saucepan, over medium heat, melt two cubes of butter, with two tablespoons of flour, until lightly browned. Add the gravy seasoned with salt and pepper and mix well until the sauce thickens a little, and at the end add a cube of cold butter. The sauce will become glossy, slightly bitter, with a nice beer color.

We will cook the bone marrow separately, in a hot pan with coarse salt and quince jam from last autumn. Remove the marrow from the bone, salt it a little and then add two good tablespoons of jam. The mixture is put back into the bones before serving.

The result is a broth dish with baked bone, tender, fragrant, complemented by a fine, creative garnish.

You can find Angus with bone in the Family Pack. Order it HERE!

Premiumangus.ro wishes you good luck!

* video recipe for 4 people, by Daniel Joarză, Regional Young Chef Ambassador


Weekends are the times when busy moms have a little more free time, so they can prepare this fragrant beef broth recipe. The preparation is very easy, but the preparation will need more time for supervision.

Here are the steps you need to follow for a tasty dinner, which also fits with a glass of wine for the big ones!

Beef broth ingredients:

3 pieces of beef broth
1/3 leek
120 grams of small-medium carrots
160 grams of mushrooms
250 grams of sweet potatoes
75 milliliters of red wine
75 milliliters of beef soup
1.5 tablespoons butter
sea ​​salt
freshly ground black pepper
lemon peel

to season the meat:

3 cloves of garlic
1.5 tablespoons dried rosemary
1.5 tablespoons of oregano
35 milliliters of oil
sea ​​salt
freshly ground black pepper

5 steps to prepare beef broth:

1. Peel and crush the garlic, add in a small bowl, along with half the amount of rosemary, half the amount of oregano, 1-2 tablespoons of oil, sea salt, freshly ground black pepper and mix good.

2. The meat is cleaned of skins, and with the help of a knife a few incisions are made, in which you insert a small amount of garlic paste.

3. Cut the leeks into thin slices and arrange them on the bottom of an oven dish. Add the rest of the garlic paste and the pieces of beef broth. Carrots, potatoes and mushrooms are cleaned, washed well under a stream of cold water, drained and cut into suitable pieces. Add over the beef broth.

4. Season the composition with salt and pepper, sprinkle with the remaining oil, add the sliced ​​butter and bake for about half an hour over medium heat.

5. After 30 minutes, remove the bowl to turn the pieces of beef broth on the other side, add the wine, the juice from the beef broth, a little grated lemon peel and leave in the oven for about 40 minutes, over low heat, or until the meat is browned and cooked.