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Frozen beef meat cut cubes.

53,425 просмотров • 6 месяцев назад •via X (Twitter)

Комментарии: 11

Фото профиля Ş.
Ş.6 месяцев назад

Here

Фото профиля Area bros
Area bros6 месяцев назад

Interesting

Фото профиля Julian Santana
Julian Santana6 месяцев назад

Online lasting visible routine clear noticing minor 👍

Фото профиля Jenny Evans
Jenny Evans6 месяцев назад

Who agrees? Raise your hand!

Фото профиля Beau Malaspina
Beau Malaspina6 месяцев назад

I''m doomed!

Фото профиля Allen Finch
Allen Finch6 месяцев назад

Unacceptable! Save it immediately!

Фото профиля Blair Melinda
Blair Melinda6 месяцев назад

This is the absolute peak of perfection!

Фото профиля Noah Smith 🇺🇲
Noah Smith 🇺🇲6 месяцев назад

A 1500W electric bone saw machine with a 19.3x17.3 inch workbench, because your restaurant needs to cut through even the toughest meat.

Фото профиля Caradoc Fletcher
Caradoc Fletcher6 месяцев назад

⏱️🤩🪂

Фото профиля Bishop Bradley
Bishop Bradley6 месяцев назад

Who agrees? Raise your hand!

Фото профиля Jessica Tate
Jessica Tate6 месяцев назад

You must be from Pearl Harbor, because baby, you're the bomb.

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Vietnamese Beef Stew (Bò Kho) Ingredients 800g–1kg beef (chuck, shank, or brisket), cut into 3–4 cm cubes 3–4 carrots, cut into large chunks 3–4 potatoes, cut into cubes 1 cup frozen peas 1 onion, cut into wedges 4–5 garlic cloves, minced 2–3 tbsp tomato paste 500–700ml beef stock (or water + 1 beef bouillon cube) 100–150ml red wine (optional) 2 tbsp oil or butter 1 tbsp flour (to sear beef and thicken sauce) Seasonings: salt, pepper, 1–2 bay leaves, a little thyme or rosemary, 1 tbsp soy sauce/Worcestershire sauce (if available) Chopped parsley for garnish Instructions Marinate beef: Wash and pat dry the beef. Toss with a little salt, pepper, and flour. Let rest for 15–20 minutes. Sear beef: Heat oil in a heavy pot (Dutch oven or cast iron). Brown beef on all sides in batches (don’t overcrowd). Remove and set aside. Sauté aromatics: In the same pot, add onion and cook until softened. Add garlic and tomato paste, stir for 1–2 minutes until fragrant and red in color. Simmer: Return beef to the pot. Pour in red wine (if using) to deglaze. Add beef stock, bay leaves, and herbs. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1–1¼ hours until beef is tender. Add vegetables: Add carrots and potatoes, simmer for another 25–35 minutes until vegetables are soft. Finally, add peas and cook for 5 minutes. Finish: Adjust seasoning to taste. For a thicker sauce, mix a little flour with broth and stir back in. Turn off heat, sprinkle with parsley, and serve.

tot phai

35,313 просмотров • 1 месяц назад