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Melt in your mouth Stew beef🥩🤤 This is one of my favorite comfort meals and it’s actually a lot easier to make than you think! Ingredients: 2lbs stew meat 1 yellow onion diced 6 cloves minced garlic 1 red bell pepper diced 2 celery stalks 6 thyme stems 8 all spice beads 6 cloves 3 carrots 2 potatoes 1/2 cup sofrito Seasonings: 3 tsp each Onion powder, garlic powder, paprika, complete seasoning, oregano, black pepper, and adobo
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Beef Laab Ingredients: 4 lbs of beef flap meat, seasoned with salt 1/2 lbs beef honeycomb (cooked and sliced) 2 stalks lemongrass, thinly sliced Some radish Some cilantro Some sawtooth herb Some fresh Tabasco chili 1-2 lime juice to taste 4 kaffir lime leaves, finely sliced 2 tbsp fish sauce 1 tsp sugar 1 tsp tamarind powder 1 tsp msg (optional) 1/2 cup roasted rice (ground) Cook the steak to your preferred mince. Then, combine everything in a bowl, mix well, taste, and adjust the seasoning to y
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Replying to @lily_captures_light pot roast is too damn easy for the notepad here it is. WELL SEASONED cut of beef with some fat and connective tissue in it (chuck, etc). 275F per pound in a covered pot with liquid (broth/gravy) to halfway up the roast. The rest - veggies, herbs, embellishments) is up to you. Follpw the meat-broth ratio and time/temp rules and you're golden. #potroast #chuckroast #beef #beefpotroast
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Beef shank, aka chamorro, is hands down one of the best cuts of meat for caldo de res. It starts off really tough, so cook it low and slow. Take your time and don’t rush it. You have to let the collagen break down so the meat becomes super tender and creates that thick, rich, delicious broth. Add some vegetables and you’ve got a homemade, high protein caldo that’s perfect for the cold season. Just trim some of the outside fat before cooking. Macros per 4 oz raw: Calories: 167 Protein: 26g Carbs:
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