Jocelyn Delk Adams on Instagram: "Comment “RECIPE” to have the FULL Printable RECIPE with DETAILED Instructions and Step By Step Images of these BROWN SUGAR MISSISSIPPI POT ROAST sent to you! Welcome back to my easy recipe series “It looks hard, but it ain’t!” I will be sharing my simpliest shortcut recipes that still taste bomb! Grab these Ingredients! * 2-4 lb chuck roast * 1 ranch dressing packet * 1 au jus gravy packet * 1/3-2/3 cup dark brown sugar packed * 7 pepperocini peppers * 8 tbsp butter cut into cubes Recipe: https://grandbaby-cakes.com/mississippi-pot-roast-recipe/ And make sure you FOLLOW @grandbabycakes for all the bomb cakes, comfort food and good eatin! More recipes coming your way!"
Kay McCabe | Food, Photography & Recipe Development on Instagram: "Let’s not over-complicate the beef Wellington. I like to make mine in individual portions. What really matters here is the quality of the beef. Tenderloin is my forever favorite and Irish beef hits the mark every time. All you need is a good sear, a cozy pastry blanket, and the heat of the oven takes care of the rest! . Individual Beef Wellington Servings: 2-4 Prep Time: 45 minutes Cook Time: 25 minutes Ingredients: 1 ½ cups baby Bella mushrooms 1 large shallot 2 sprigs thyme, stems removed 2 filet mignon steaks coarse ground pepper, to taste Sea salt, to taste 2 tablespoons butter, divided 2 slices prosciutto 1 package frozen puff pastry, thawed 2 teaspoons coarse ground mustard 1 egg, beaten *Each Wellington i
Catherine Pla on Instagram: "Marie-Louise’s Pot-au-Feu🥩 It’s cold in France right now and my mother-in-law made her pot-au-feu, exactly like her mother and grandmother made it. This is a delicious, comforting one-pot meal that will take the chill off any cold day. She always serves the bouillon (cooking liquid) as a first course, then serves the meat and vegetables after. She starts by filling her grandmother’s “marmite” (large pot) halfway with cold water. Starting with cold water produces a clearer bouillon, which is the goal. Then she places the meat into the water with a clove-studded onion, adds salt, covers the pot, and brings it to boil. Next she skims the surface of the water several times during 20 minutes of simmering to remove impurities and create a clear bouillon. Next she
Danielle Cochran | THESALTYCOOKER®️ on Instagram: "Classic Pot Roast. This classic pot roast is pure comfort—tender beef, rich gravy, and unbeatable flavor in every bite. • 3-4 lbs chuck roast • 1 tbsp olive oil • 1 large onion diced • 1 lb carrots ends removed and chopped • 2 cups celery roughly chopped • 2 large garlic cloves minced • 4 tsp kosher salt • 1 ½ tsp black pepper • 4 cups beef stock • 1 tbsp Worcestershire sauce • 1 cup water additional if needed • 3 bay leaves • ½ cup red wine • 1 ½ tsp thyme leaves 1. Preheat & Sear: Preheat oven to 325°F. Season roast with salt and pepper, sear in a dutch oven until browned on all sides. Set aside. 2. Cook Veggies: Sauté onion, celery, and garlic in the same pot until soft. 3. Deglaze: Add red wine, reduce by half, then
Michela (presenter/mum/chef) easy home cooked recipes on Instagram: "AD - Nonna’s Meatballs in Tomato Sauce - an Italian classic, so easy; great for the freezer too. I made mine in @magimixuk #cookexpert which is an incredible time saver. You wont need any other gadgets as it is a food processor, stand mixer, blender, dough maker, cooker all in one pot. Yes - it cooks the ingredients too! @magimixuk are giving a whopping 25% discount on all cook experts using Code MICHELA25. Christmas gift anyone? 25% off until 10th Nov only! Link in my bio/stories. RECIPE - MEATBALLS 500g Italian sausage meat or any mince 100g freshly grated Parmesan cheese 1 clove garlic & 1 onion peeled and grated 100g fine dry breadcrumbs (I also use Rivita crackers) 1 medium egg 1/2 tsp ground fennel seeds
Amelia Sewell on Instagram: "Daniel Boulud’s Famous Beef Short Ribs Recipe with Red Wine Reduction Sauce Have you had @danielboulud Short Ribs before?! All recipes on www.ameliaisnotachef.com Ingredients: Short Ribs * 3 bottles dry red wine * 2 tablespoons sunflower oil/canola oil/ vegetable oil * 10-12 short ribs, trimmed of excess fat * Salt and crushed black peppercorns * Flour, for dredging * 8 large shallots, peeled, minced * 3 medium-sized carrots, peeled, sliced thinly * 3 ribs of celery, sliced thinly * 2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly * 10 cloves of garlic, peeled, chopped * 6 sprigs flat-leaf parsley * 3 bay leaves * 3 thyme sprigs * 3 tablespoons tomato paste * 3 quarts beef broth * Freshly ground white pepper Shortened Inst
Alison | Professional Chef & Joanne | Photographer on Instagram: "Winter in Mordor🌋Balsamic Bourbon Short Ribs with Horseradish Sauce🍖As the Orc hordes huddle around a fire to ward off the icy chill of winter while breaking from their latest raid, they look for their next tasty morsel. And even the fiercest of orcs are known to enjoy a hearty meat dish. These succulent beef short ribs, falling off the bone, are slowly braised with tangy balsamic vinegar and a strong bourbon. Top with a fiery horseradish sauce for the ultimate Mordor delicacy🌋 Full recipe is linked⬆️ #middleearth #tolkien #lotr #shortribs #orcs #mordor"
Thom Bateman on Instagram: "Braised Beef Cheeks with Horseradish Mash, a proper winter warmer and perfect for a snowy day. 2 beef cheeks 1 large onion 1 large carrot 2 celery sticks 6 garlic cloves 500ml red wine 1 tbsp black peppercorns 1 tbsp tomato paste 1 tbsp English mustard Bouquet Garnie (thyme, rosemary and bay tied together) 1.5 litre good quality beef stock Salt Sherry vinegar Chives 600-700g Maris piper potato 190g cold salted butter cubed 50ml milk 1 tbsp creamed horseradish Salt White pepper 1. Trim the beef cheeks removing any sinew, season with salt and put to one side until ready to cook 2. Sear the beef in a hot pan and remove 3. Add the vegetables to the pan and once softened add the beef back in with red, mustard, tomato paste, peppercorns, herbs, and stock. Brais
Sivan's Kitchen on Instagram: "24 hour slow cooked Chamin/Cholent Recipe. A classic overnight cooked meat and bean dish perfect for Shabbat lunch. This hearty recipe is made in a 7-quart crockpot but can also be prepared in a large pot and cooked overnight in the oven at 225°F. for a minimum of 12 hours. Recipe yields about 8 servings INSTRUCTIONS PINNED IN COMMENTS BELOW ⬇️ Ingredients: * ½ cup each of dried beans: kidney beans, garbanzo beans, and white beans. * 2 ½ pounds beef stew meat (I used boneless short ribs) * ¼ cup oil * 2 large onions, chopped, plus 1 whole large onion * 2–3 sweet potatoes, peeled * 2–3 golden potatoes, peeled * 1 whole garlic head, outer layers removed but left intact * 8 boiled eggs, peeled (prepared the next morning; see instructions below) * 2 teaspoo
Brita on Instagram: "The very best short ribs!! Still in awe this recipe has over 40 million views at this point. It’s a dish to make if you want to impress someone. Ingredients: 4-8 beef short ribs 1 onion 2 celery stalks 1 head garlic 1-2 large carrots ½ cup flour Rosemary, thyme 1 bottle red wine 1 box beef bone broth, I like using the bone broth from @kettleandfire ¼ cup black peppercorns ¼ cup brown sugar 1 tbsp unsalted butter If you want to print out the full recipe it’s over on my blog! #marrymeshortribs #shortribs #comfortfood #easyrecipe #dinnerideas"
Eric James on Instagram: "Mom's pot roast... 3 to 4 lb beef chuck roast 2-5 tablespoons vegetable oil (or as needed) 1 large onion, chopped 3-4 garlic cloves, minced 3-4 carrots, peeled and cut into large chunks 3-4 potatoes, peeled and cut into large chunks 2-3 celery stalks, cut into large chunks 2 cups beef broth 1 cup red wine (optional) 2 tablespoons tomato paste 1 teaspoon dried thyme (or 2 sprigs fresh thyme) 1 teaspoon dried rosemary (or 1 sprig fresh rosemary) 2 bay leaves Fresh parsley, for garnish (optional) Instructions: 1. Preheat the oven to 300°F (150°C). 2. Sear the roast: Heat 2-5 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper. When the oil is hot, sear the roast on all sides until bro