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Pharmacist ððâ¢Cookbook Authorâ¢Music ð¶ â¢Self-taught homecookâ¢@sifo_the_cooking_husband
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Ugeme ð¥ðððœ
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Our South African Tendernism ð ð€ðŸ Ugeme/ Brisket⊠Here is the full recipe below fam and thank you for showing some love on my initial videoððœ Enjoy! ðð§ð ð«ððð¢ðð§ðð¬ 1,7kg bone-in brisket 1 large onion, roughly chopped 2 tsp rajah curry powder Salt and pepper, to taste ðððð¡ðšð Add the brisket to your pot, then add enough water to cover it. Season with curry powder, salt, and pepper. Close with a lid and cook for 2-3 hours, until the meat is soft and tender. Add the onion halfway through the cooking time. ððžðœð®ðŒ! If you are cooking outside, constantly monitor the fire/coal and add water when needed to avoid burning the meat. Cooking time may vary based on the thickness of the meat, the size and type of the pot, and the coal temperature, so keep that in mind. If you prefer it super tender, then cook it for longer. If you are using a stove, cook it over medium-high heat. Frequently check the water levels to avoid burning the meat. If you want, you can add liquid beef stock for a rich gravy. #forthenyamarians #sifothecookinghusband #ugeme #tendernism #beefbrisket
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Isibindi, Intliziyo nom hlehlo we nkomo. Here is the recipe below ke guysð You will need: Ox liver, cut into bite size pieces Ox heart, cut into bite size pieces Fat, cut into bite size pieces Onion, diced Any Braai spice mix or plain salt Parsley (optional) Method Season the liver, heart, and fat with braai spice or salt. In a pot, add the fat and fry over high heat for 2-3 minutes until it starts to render. Add chopped onion to the pot and sauté for 4-5 minutes until softened. Add the heart to the pot and cook it to your desired level of doneness, stirring occasionally. When the heart is almost cooked to your liking, add the liver to the pot. If using, add chopped parsley and stir to combine. Be careful not to overcook the liver, as it can become tough. Serve warm with your favourite side/s such as steamed bread, baked bread, dumplings, pap, or samp and beans.
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Winter warmers ð¥
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Pha ekseni ngo 2-5am after iGroove! ð€ðŸð¥
ðð¢ððš ðð¡ð ððšðšð€ð¢ð§ð ðð®ð¬ððð§ð59,016 görÃŒntÃŒleme ⢠6 ay önce
Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring itâs evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!
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Comfort Food ð¥
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Smoked Beef Short Ribs ð¥ððœ
ðð¢ððš ðð¡ð ððšðšð€ð¢ð§ð ðð®ð¬ððð§ð30,479 görÃŒntÃŒleme ⢠6 ay önce
Team Sugar or No Sugar?ð€·ðŸââïž
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ðºððððð ð©ððð ðºðððð ð¹ððð ðð§ð ð«ððð¢ðð§ðð¬ 2.2Kg Beef short ribs 4Tbsp Crushed Black Pepper corns 1 Tbsp Salt 1 Tbsp BBQ seasoning 1 tsp Garlic powder 3 Tbsp Mayonnaise ððšðšð€ð¢ð§ð ðð§ð¬ðð«ð®ððð¢ðšð§ð¬ Remove the membrane from the back of the ribs and the excess fat. Keep the fat aside (tallow). In a bowl, mix together salt, pepper, garlic powder, and BBQ seasoning. Rub mayonnaise all over the ribs. Then generously rub the spice mix all over the ribs, covering all sides. Let the ribs sit at room temperature for about 30 minutes to allow the rub to penetrate. Light your fire on one side of the braai stand. Once the coals are hot, add wood chips directly onto the coals (I used bourbon barrel wood). Place the ribs bone-side down on the cooler side of the grill (indirect heat). Close the lid, ensuring the vent holes are on the meat side. Smoke for about 4 hours, spraying them every hour or so with an apple cider-water mix (1 tsp and 250 ml water) to help keep the meat moist, enhance smoke flavour absorption, and create a better bark or crust. After about 4 hours, pour tallow over the ribs and wrap them in foil to retain moisture and speed up cooking. Place them back into the braai stand and cook for 2 more hours until fork-tender. Once cooked, remove the ribs from the smoker and let them rest for at least 30 minutes before slicing. Tips: Avoid placing the ribs over direct heat. Spritz the meat every hour to keep it moist. Use any type of smoking wood that you prefer.
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Happy Freedom Day ð¿ðŠ
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Daha fazla içerik yok.