Video yükleniyor...

Video Yüklenemedi

Ana Sayfaya Dön

Frozen beef meat cut cubes.

53,425 görüntüleme • 6 ay önce •via X (Twitter)

11 Yorum

Ş. profil fotoğrafı
Ş.6 ay önce

Here

Area bros profil fotoğrafı
Area bros6 ay önce

Interesting

Julian Santana profil fotoğrafı
Julian Santana6 ay önce

Online lasting visible routine clear noticing minor 👍

Jenny Evans profil fotoğrafı
Jenny Evans6 ay önce

Who agrees? Raise your hand!

Beau Malaspina profil fotoğrafı
Beau Malaspina6 ay önce

I''m doomed!

Allen Finch profil fotoğrafı
Allen Finch6 ay önce

Unacceptable! Save it immediately!

Blair Melinda profil fotoğrafı
Blair Melinda6 ay önce

This is the absolute peak of perfection!

Noah Smith 🇺🇲 profil fotoğrafı
Noah Smith 🇺🇲6 ay önce

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

Caradoc Fletcher profil fotoğrafı
Caradoc Fletcher6 ay önce

⏱️🤩🪂

Bishop Bradley profil fotoğrafı
Bishop Bradley6 ay önce

Who agrees? Raise your hand!

Jessica Tate profil fotoğrafı
Jessica Tate6 ay önce

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

Benzer Videolar

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 görüntüleme • 1 ay önce