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Beef chftelute with red sauce

Beef chftelute with red sauce


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First, knead the meat with a drop of olive oil and then form balls the size of a ping-pong ball or a little bigger. Fry them in a pan with 2-3 tablespoons of oil until golden brown, about 5-10 minutes.

Don't worry if they are not penetrated, they will then boil in the tomato sauce. Remove the meatballs on a plate, add 2 tablespoons of oil and sauté the chopped onion and pepper in small cubes for 8-10 minutes. Meanwhile, put the tomatoes and basil in a blender and chop until everything becomes a juice!

When the onion and pepper have hardened, add the meatballs, tomato juice, spices and simmer for 45 minutes, stirring occasionally! When ready, add the parsley and stir again. As a garnish you can make mashed potatoes or plain rice!


Beef brown sauce

BEEF STOCK (concentrated beef soup) is the ideal base for any food you want to make, fast and with good taste, great and almost mandatory for a very good risotto. I wrote HERE about the beef stock. Even if the same ingredients are used, THE BROWN BEEF SAUCE lasts much longer and has other uses, respectively its finality is the thick sauces, which generally accompany the steak, in order to complete / enhance it.

If you are still looking for brown sauce recipes on the Internet, there are a few words and concepts that are often used that might confuse you:

"Stock", from English, is a stock based on bones.

And "broth" in English or "bouillon" in French, is a stock, a soup based / made from meat.

The beef stock has a stronger taste. The veal stock tastes less strong, softer and goes well with a variety of foods, including meats other than beef.

The beef stock is white and is the basis for various foods. The brown sauce, as its name suggests, is dark in color and is the basis for the greatest sauces. From here we enter the professional kitchen and you will meet terms such as demi glace, sauce Espagnole and others but once you have the brown sauce only your imagination limits (or not) the possibilities, because you can create any sauce that comes to mind. I will resume the subject towards the end of the recipe.

Making brown sauce is not complicated / technical but it takes a long time and soils many large dishes. But once obtained, it will bring you a lot of joy.

For about a liter of brown sauce, you will need about 4 kg of beef bones with marrow and some meat (if they are bald, keep them for dogs because you work in vain), a tablespoon of peppercorns, a few bay leaves, 2 onions , coarsely sliced, 2 slices celery celery cut into pieces, 2 carrots, cut into large slices, 1/4 celery root, sliced, 1/2 parsley root, 1/2 parsnip root, half a cup of tomato paste, half liter of red wine (do not use house wine).

Wash and brown the bones in the oven, on a tray lined with baking paper (not mandatory, but wash the tray more easily), at 200 degrees, until they start to brown (about 30 minutes).

Add the vegetables, mix and arrange the bones on top. Leave in the oven for about 20 minutes, until the bones turn brown, slightly burnt.

After adding the vegetables over the bones, start to harden the tomato paste, with a tablespoon of oil, in a large pot of at least 10 l. After it changes color to very dark red, add the wine. Homogenize and mix from time to time, until it decreases and remains a thick paste. Remove the bones and vegetables from the oven and transfer to the pot. Wet the pot with water, add the pepper, bay leaves and vinegar. Leave on high heat until it boils, then on low heat, until you see some small bubbles on the surface, without boiling. Gather the fat and impurities from time to time with a whisk. Let it boil for about ten hours, even overnight if you have the courage. Allow to cool slightly, strain through a large sieve, in which the bones and vegetables remain and then again, through a fine sieve. Put the pot of sauce in cold water to force the cooling and then leave it in the fridge for a few hours. Then add the fat from the top and put it back to boil over medium heat. Let it thicken and thicken with about a liter of sauce. What you have done so far, the brown sauce, is the basis of the best sauces, which can be customized according to taste and depending on the meat or garnish it completes. Store in the refrigerator, in airtight glass jars, which you fill while the sauce is hot or in the freezer, in plastic boxes, even in the ice tray - one cube is enough for one person (if you have a cold air freezer, put the tray in a bag because after so much work you won't like the freon-flavored sauce).

The sauce variants are numerous and, as I said, you have total freedom:

  • Truffle sauce: heat the sauce in a saucepan, season with salt and pepper, add a little starch / corn flour, mix and add a little truffle paste. Great over beef steak.
  • Demi glace: heat a tablespoon of flour in a tablespoon of butter until smooth and brown, add the sauce, season with salt and pepper.
  • Mustard sauce: heat the sauce in a saucepan over low heat, add a little Dijon mustard (start with a teaspoon), mix and taste. Season with salt and pepper, add a tablespoon of butter, possibly add mustard if you like a stronger taste. If you want a thick sauce, add a teaspoon of starch / corn flour and stir a little until it thickens and blends. Great for baked beef or mashed potatoes, rabbit or chicken.

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Beef (pork) with bordelaise sauce

So we prepared the steak that sat on our New Year's table. It is the second dish posted that asks me for demi-ice. I told you about it in the recipe Beef cutlet with balsamic vegetable sauce.
The Bordeaux sauce, although finer, of course, reminded me of the wine sauce my father made for game steak. He and his grandfather were passionate hunters, my father raised hunting dogs which he trained and participated in large hunting sessions organized in the forests of Mehadia and beyond.
Few of us prepare demi-glace outside the restaurant sphere, but let's not be hysterical, discouraged from preparing this delicious wine sauce. I replaced the demi-glace as in the previous recipe with the super-concentrated meat and vegetable soup prepared by me, reduced from 2.5 liters, to a cup. The meat and vegetables in the soup were used for my beef salad.
I insist that the meat not be smothered in sauce. I gave up cooking the stewed beef (if it's not old) until it becomes soft, penetrated, as folklore says, it loses its juiciness, its flavor, although in the sauce, it becomes a dry fibrous piece, hard to swallow. was the case with this recipe.
I would like to find this dish on the menu when I go to the restaurant. Having demi-glace (mandatory in a restaurant kitchen), it is prepared quickly, the customer does not have to wait too long.

Preparation time 20 minutes

Cooking time 20 minutes

Ingredients

For MEAT

  • 500 g beef (pork)
  • 1 lg black peppercorns
  • salt
  • 2 rosemary or envelope threads

For BORDELAISE SAUCE

  • 1/2 cup dry red wine (Pinot Noir, Merlot)
  • 1 thyme thread
  • 1 bay leaf
  • 1 lg chopped red onion
  • 1/2 lgr black peppercorns
  • 1 cup concentrated soup of meat + vegetables or (or demi-glace 3 lg)
  • 1 lg starch or flour race
  • 2 lg butter 80%

FRIPTURA PREPARATION
1. In a mortar, grind the black pepper with sea salt if it is grains. Add the finely chopped rosemary. Spread this mixture on the worktop.
3. Cut the beef muscle into 3 cm thick slices if it is large. I cooked with muscle, it was no longer the case. Pass the slices through the spices on the table.
4. Heat 3 tablespoons of oil in a pan. Add the beef slices (do not cram them in the pan, it is better to prepare them in two tranches if you increase the quantities). Fry on the first side for 5 minutes, then turn and fry for 4 minutes on the second side.
If you want the meat in the blood: 2.5 minutes / part or half done, let it stay pink in the middle 4 minutes / first part and 3 on the other side.
5. Fry the remaining meat if it is left. Remove the meat on a plate and cover with aluminum foil until the sauce is ready.

PREPARATION OF BORDELAISE SAUCE
1. Put: wine, onion, thyme, bay leaf and peppercorns in a saucepan to boil. Boil over medium heat until the wine drops almost completely (about 2 tablespoons remain).
2. Add demi-glaze and starch / flour dissolved in a tablespoon of water and mix until completely dissolved and the sauce comes to a boil. Boil for 2 minutes.
I put the concentrated soup and cut it in half, towards the end I added the dissolved starch.
3. If you want a more bound sauce, add starch.
4. Strain the sauce and put it on low heat (I didn't strain it). Add the diced butter to the sauce, one at a time, each slice adding when the previous slice is completely dissolved.
5. Taste the salt sauce and add if necessary.
6. Serve the mashed mashed potatoes and sprinkled with bordelaise sauce.
Liv (e) it!


How to make the tongue with mustard sauce classic recipe?

As I said in the introduction, the tongue must first be boiled. Of course we don't boil it in clear water but we make a soup with vegetables and greens, just like clear beef broth soup (recipe here).

Tongue soup with vegetables

The pressure cooker (kukta) is very useful for this kind of stronger meat, it greatly shortens their cooking time. An example: this beef stew boils in about 2.5 & # 8211 3 hours in a normal pot or in just 1 hour in a pressure cooker. We gain time and we are sure that the language is well cooked. Boil pork tongues in 35-40 minutes in a pressure cooker.

OBS: for this recipe we need a completely boiled tongue but with a discreetly rubbery texture. If we make a tongue dish (which would be cooked later), the tongue boils for only 30 minutes, so that we can clean the membranes. It will boil in the pan until it is completely cooked.

I rinsed the tongue with plenty of cold water and then placed it whole in the kukta (min. 6 L). I washed and cleaned the vegetables (carrots, parsley and parsnip roots, celery) and onions and left them whole. I added them as such to the pot. I poured water up to the maximum sign indicated by kukta. If you do not have a marker, you must know that the liquid level must be 3 fingers below the lip of the pot. I put salt and peppercorns and closed the kukta with the hermetic lid provided.

I placed the closed pot on the fire and waited for it to reach boiling and to bandage. From that moment I reduced the flame to a minimum and I timed 60 minutes.

I suddenly cooled the kukta under a stream of cold water (in the sink) and opened it. Alas, what a floury flavor this soup has! Unfortunately, it comes out of the salivary glands in the tongue and we never kept it for ourselves. A puppy pope. So are vegetables, except carrots. They fulfilled their purpose: they gave taste and aroma to the boiled tongue. Don't throw away the soup yet! We need her a little more.


Red sauce for meatballs, meat, tongue

It is a classic sauce prepared with butter and as the title shows, it can accompany meatballs or boiled tongue (or grilled), or various fried / cooked meats. With this sauce I recently cooked: Beef with spicy sauce and potatoes.

Preparation time 15 minutes

Cooking time 30 minutes

Ingredients

  • 2 medium onions
  • 1 medium carrot
  • 1 parsley root
  • 6-8 tomatoes or 1 tablespoon tomato paste
  • 2 cups vegetable or meat soup (or missing water)
  • paprika or hot peppers
  • 1 bay leaf
  • salt pepper

PREPARATION Red sauce for meatballs, meat, tongue
1. Heat the water to a boil, turn off the heat, wash the tomatoes, grow them on top of the cross and scald them for 1 minute in hot water. You will easily peel them. Put them in a bowl after removing the hard middle. If you use tomato paste, skip this step.
2. Onions, carrots and parsley, peeled and washed and diced again. In 1.5 tablespoons of melted butter, cook them in a heavy pan together with the paprika and pepper. Make the tomatoes in a blender juice (robot or grater) and add them to the pan together with 1 bay leaf. If you do not have fresh tomatoes, dissolve 1 tablespoon of tomato paste with 2 cups of soup or water, directly in the pan.
3. The sauce will boil for about half an hour on medium heat, add more water if it evaporates and salt at the end, to taste. The sauce is blended in a blender. They used to pass it through a sieve to crush the vegetables, but it's too much work.
4. Before serving, when the sauce is hot, add a piece of fresh butter to the portion.
If you want it spicy, add paprika and pepper in bearable quantities, according to taste.
Liv (e) it!


shaped beef muscles - 1,650 kg
ground black pepper
red peppercorns
rosemary 2 twigs
sm & acircnt & acircnă liquid - 800 ml
butter - 50 g
garlic - 2 puppies
zucchini - 250 g
eggplant - 250 g
cherry tomatoes 200 g
onion salads - 200 g
bell peppers - 200 g
olive oil - 80 ml
white wine - 150 ml
balsamic vinegar - 30 ml

Difficulty: average & middot Preparation time: 30 minutes marinating 3 hours & middot Nr. servings: 10

The beef is cut into 10 pieces and marinated in a mixture of 50 ml of olive oil, 75 ml of white wine, salt, pepper and 2 sprigs of rosemary.
Cover the tray and refrigerate for at least 3 hours.
Prepare the red pepper sauce from the red peppercorns, which we let boil in 75 ml of white wine, add the liquid cream, and boil for 5 minutes. Towards the end of cooking, add a few slices of butter. Keep warm until tender
Prepare a vegetable sauce from finely chopped garlic, salt, freshly ground pepper, 30 ml of sorrel oil and 30 ml of vinegar.
balsamic.
The beef slices are removed from the marinade, wiped and cooled on the grill for 3 minutes on each side. From where the slices are greased with the marinade sauce.
Separately, fry the sliced ​​eggplant and zucchini, quartered onion and bell pepper and whole cherry tomatoes on the grill. After they were
fried, sprinkle with the prepared vegetable sauce.
Place the cooked vegetables in the middle of the plate, on top of the grilled beef and on top of the red pepper sauce.

Chef's advice:
Beef can be replaced with pork chop or chicken breast, and grilled vegetables with mashed potatoes or mushrooms with bacon, and cheese.


Beef tongue with red sauce

I cook my tongue 2-3 times a year and I like it so much that I always wonder why I don't do it more often. Okay, the fact that I cook it so rarely comes with some benefits. One of them, the most important, is that I can try another recipe every time, the risk of repeating myself being non-existent. This time I tried a red sauce. Here are the facts:

I boiled in the pressure cooker two pieces of beef tongue (an hour and a half, along with two carrots, an onion, a few peppercorns and a little salt). I cleaned my tongue and cut it into one-centimeter-thick slices.

I chopped two onions and soaked them on low heat in a tablespoon of oil. After the onion was quite penetrated, I put a spoonful of balsamic vinegar and a pinch of salt on it. I left it on the fire for another 4-5 minutes after that.

I put the onion sauce in the blender.

Vitamix did the job :) I put the mashed onion in the pan. I put three quarters of a liter of tomato juice on top of it, a little sugar, a pinch of salt and a little crushed pepper on the spot. I put the slices of tongue in the sauce and had the patience to boil it. I put a handful of chopped parsley and a teaspoon of chopped garlic in the sauce. I mixed and left for another 3-4 minutes on low heat.

Garnish: mashed potatoes. Potatoes boiled in salted water, put through a sieve with large holes together with a piece of butter and two or three tablespoons of milk, then through a fine sieve.

After the second bird I added a little warm milk and mixed with a spoon. A fluffy, perfect puree came out.

A drop of olive oil completed the meal.

It was good. Food with childhood memories.

Adults liked it, children liked it. With the three pieces of tongue left over from yesterday, I will make two delicious sandwiches today.


Meatballs with tomato sauce

Put the garlic cut in half in the pan and the oil, after it has browned, take it out and pour the tomato juice and let it boil on the fire.

Add bay leaf and a little oregano. Meanwhile, mix the meat with the egg, salt and pepper, chopped parsley, 1 teaspoon garlic powder, a little water and Parmesan cheese, make meatballs suitable for large. From 300gr. meat comes out about 9-10 pcs.

Put the meatballs in the sauce that boils on the fire and let them boil, at the right heat. If the tomato sauce decreases, add a little vegetable soup or water, so that during cooking, the meatballs are covered almost entirely with the tomato sauce.

If necessary, add salt, then serve hot.

If we make more sauce and it stays, it can be used to season and paste. spaghetti, tubes, spirals, etc.


Beef tongue with cream sauce

Beef tongue with cream sauce it is a delicious dish to which fashion has done immense injustice. It is simply no longer fashionable to consume it cow tongue. This is despite the fact that it is a delicate muscle with a silky texture when well cooked. And, unlike other parts of the beef carcass, which I wrote about in more detail here, beef does not even pose big problems. It is not at all pretentious in cooking and does not raise high requirements on the skill of the chefs.

In the past, before people came to prefer the "drum" of cheap ham and processed cheese and cold schnitzels, as an appetizer, from the tongue were made and served as entrees a lot of dishes, the best known is the language with olives. But slices of boiled tongue, cold or hot, with tartar or mayonnaise sauce, with tomato sauce or the delicious beef tongue in aspic, etc. were also served as an aperitif.

Well, my proposal today, this tongue recipe with cream sauce, is not an appetizer. It is a main course that is served warm, good to share with the family and guaranteed to lick your fingers after tasting. It's not a new recipe & # 8211 similar recipes appear in both Sanda Marin and Silvia Jurcovan's book & # 8211 and no spectacular dishes, out of the way elegant, but what is certain is that it is very tasty.


Beef ribs with Esspreso sauce

Many people run away from grilled beef. If it is not browned over the right heat, you will choose a hard and dry steak. Robert Rainford's secret is to marinate the meat for several hours to get a juicy steak.

Peel white beef. Mix the spices in a bowl and rub each rib with this mixture. Put all the ribs in a plastic bag that you can close tightly and let them marinate overnight.

Roast them on an electric grill with a lid, heated to 220C, and leave them with the lid closed until they brown and soften. Before turning them from one side to the other for the first time, grease them with a brush with the grill sauce with espresso.

For the sauce you need:

  • 500ml sauce for grill
  • 100g finely chopped onion
  • 125 ml water
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon crushed garlic
  • & frac12 tablespoon instant coffee
  • a quick splash of sauce

In a pan, fry the garlic in hot oil, add the onion and cook until soft. Pour the grill sauce, sugar, vinegar, mustard, a pinch of hot sauce and instant coffee. Let them boil together for 10 minutes until the sauce thickens.

Grease the beef ribs with sauce one at a time, on both sides, and in the meantime keep the sauce warm so that it does not harden.

Serve the ribs hot with the remaining sauce.

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Video: Traditional Italian Meat Sauce Best Using San Marzano Tomatoes (July 2022).


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