#Beef Shank Recipe

[viapu-com]

Dive into the world of flavors with Succulent Secrets! Discover the magic of our Beef Shank recipe! Unleash your inner chef! 🍖🔥🍽️ #Foodlove #BeefShankMagic

[theshitpostcalligrapher]

“mia why did it take you 45 minutes to make an instant noodle”

well uh

well

look i got more ingredients in my kitchen than good sense okay

[delicious-in-kitchen]

Sriracha Stout Braised Beef Shanks over Gouda Polenta by Domestic Fits

[lexaprogrammer-type-beat]

It’s soup time baybeee!

[sikfankitchen]

Osso Buco with Beef over Risotto 🍽️ (Recipe's in the link) Enjoy! 😋

[cheffrybistro]

Wild Boar Delight: Cheffry's Bistro's Signature Pappardelle Pasta Perfection

Experience a symphony of flavors with our Best Wild Boar Pappardelle Pasta at Cheffry's Bistro. Immerse yourself in a culinary journey where each bite tells a story of quality ingredients and skilled craftsmanship. Our chefs at Cheffry's Bistro meticulously prepare this signature dish, showcasing the perfect blend of tender wild boar, al dente pappardelle pasta, and a rich, savory sauce. Elevate your dining experience with the best in taste and sophistication. Join us for a culinary adventure that transcends the ordinary, only at Cheffry's Bistro.

[leog4u]

My fav algerian recipes

wrote this out for a friend but i figured i'd share here.

The best part about algerian cuisine is its all very common stuff, and easy to make. Garlic, onions, beef, garlic, cumin, tomatoes. That's most of the dishes. The one thing you'll need is harissa, which is sold in more and more supermarkets, and easily available online. You can make your own, but most algerians just get the yellow tube lol.

M'thewem - A chickpea and meatball stew with very little "broth", served with bread you dip and grab with. very filling, freezes and keeps well. You brown lamb neck or shank or whatever is cheapest, and the meatballs are just your average ground beef, but seasoned with Stuff. the video has a diced red onion, but i prefer yellow/white https://www.youtube.com/watch?v=1V5xgnQRmzg

"Omlette" - It's actually just spanish tortilla, but we have that. here's a vid, literally all you need is potatoes and eggs, but goes great with bread. One of the best parts of it is again, it's very easy and Incredibly filling, and easily feeds a crowd! https://www.youtube.com/watch?v=RPYk9W9v-bI

Shakshuka - a pepper, tomato, and harissa dish that's very basil forward. its really good and very different then the recipe all the white youtubers keep doing thats based on the moracan version. this vid is close to what I do, but you can include small pieces of potato and a Lot of basil. You can expedite the process by just cutting up your veg and potato and cooking them down on the frying pan, adding water so they dont burn. https://www.youtube.com/watch?v=gJuyS_tyz_M

Merguez - SO I...dont know if you should make merguez from scratch cause it's expensive. i dont even make it. on top of spices you need harissa, but the price comes in from Needing fatty lamb/mutton and beef. It's unfortunately non negotiable, using anything else is like giving somebody a steakhouse burger recipe and they sub with 99% lean turkey. unfortunately it's my favorite thing on planet earth. serious eats has a recipe thats close to what i think is ideal https://www.seriouseats.com/homemade-merguez-sausage-recipe

None of the supermarket pre-packed brands do it justice, go to a butcher and hope they have it. I've noticed it's been getting more and more popular, so if you live in a metro area, try and find it.

merguez is like, the greatest thing ever. its great with eggs, it's great with salad, but the best, and most Most Primo Mmm-mm! way to eat merguez is in a hoagie roll with french fries and more harisa as a sandwich. A seasoned salad of diced cucumber, tomato, red onion, and olive oil goes excellent with it.

[sirenjose]

Analysis of the Food/Diet of the Lower Class in the Victorian era

(It was a bit tricky for me to find sufficiently detailed answers about the time and group I was looking for, as I wanted a bit more than the basics. Apologies for any mistakes)

Bread was a staple of the lower-class diet, such as wholemeal, rye bread, unleavened bread (like oatcakes), etc.. For the poor, it was often made of cheap-quality flour and likely denser than modern bread.

These could be supplemented with whatever vegetables that were cheapest as well as locally available at that time of year. Onions were among the cheapest (half penny for a dozen, cheaper if they were bruised) and available all year. They were more expensive in late spring, at which point they could be substituted by leeks. Watercress was another cheap staple (halfpenny for 4 bunches from April to January/February) and were regularly eaten at breakfast. Cabbage was cheap and easily available, along with broccoli, with lettuce and radishes available in summer. Carrots and turnips were inexpensive staples, especially in winter, and they along with cabbage were often used in stews and soups.

As for fruit, apples were the cheapest and most commonly available (from August to May). Cherries were also fairly cheap (from May to July). Pears, blackberries, and plums were available throughout autumn. Then there were gooseberries, plums and greengages (in late September), raspberries, and strawberries. Not all fruits were affordable, like oranges, which were imported from Spain in winter but were expensive and often given as gifts, and pineapples, which were a sign of wealth.

Potatoes were another staple and were prepared in various ways, including boiled, mashed, roasted, or fried. They grew well in Britain’s mild weather, making them easy to produce and sell, meaning they were cheap and thus became a frequent meal.

In terms of meat, the lower class ate it infrequently, maybe once a week, with the worst off even less often. Pork was 1 of the most common types of meat, when it could be afforded.

As a result, the poor made the most of it (using and eating every part of it). For example, a cook would boil a piece of beef or mutton with vegetables one day (probably Sunday, the only day many people had off from work), then return to the boiling pot the next day and skim the fat off from the top to be used for frying or pie crusts. Then he or she could set the liquid back to boiling, adding a stingy amount of oatmeal (one recipe recommends a tablespoon of oatmeal for every pint of liquid) to produce another nourishing meal from the broth. Recipes call it a pot liquor soup; we’d more likely call it gruel.

Gruel, made by boiling grains, like oats, rice, or barley, in water or milk, was a common food option for the poor as it required minimal ingredients and was easy to prepare. It often served as a breakfast or basic meal.

Porridge refers to a thicker and more substantial version of cooked grains, usually oats, in water or milk. It was typically cooked for a longer amount of time, resulting in a creamier and heartier consistency. It was also a popular breakfast choice due to it being nutritious and filling.

They tended to buy cuts and trimmings of meat no one else wanted, which were referred to as “block ornaments”. Examples included sheep’s organs, shanks, gristly bits, and heads. Most of these cuts were tough or didn’t have much meat on them, but they could produce a filling broth. Tripe (lining of stomach of animals like cattle, sheep, and pig), liver, meat on the bone (shin or cheek), and offal (aka organ meats like brains, hearts, sweetbreads, liver, kidneys, lungs, and intestines) were also cheap.

Chicken was rare, as the birds were kept for eggs, and usually not eaten unless the bird stopped laying eggs.

Later in the Victorian era, bacon became a popular choice at breakfast (alongside kippers aka a type of fish made from herring, eggs, and porridge).

Drippings was another common part of the lower class diet. Drippings refer to the fat that is collected as a result of cooking meat. When meat, such as beef, pork, or poultry, is roasted or grilled, the fat present in the meat melts and drips down into the pan or tray. This fat is then collected and saved, typically in a container or jar, for later use. They add flavor and richness to dishes and are commonly used for making gravies, sauces, or to enhance the flavor of roasted vegetables, as a few examples.

Since meat was a luxury, the lower class tended to go for cheaper proteins, like eggs and legumes.

Many East End homes kept hens in their backyards, with a couple hens able to produce up to a dozen eggs per home per week. Hard cheeses like cheddar was produced countrywide and so available all year round, meaning it was able to enter the diet of the lower class. It was a good protein, kept well, and even stale it could be eaten toasted with bread.

Regarding legumes (ex: beans, peas, peanuts, lentils, etc…), they were a cost-effective source of protein, fiber, and nutrients. Dried legumes were more affordable and available all year round. Beans (good from July to September) were a staple for many lower class, often cooked in stews, soups, or baked dishes. Peas (affordable from June to July) and lentils were also commonly consumed.

In terms of drinks, tea was very common. It became more affordable with the help of increased trade, improved transportation, and advancements in production methods. The poor drank tea that tended to be weaker, as they reused the tea leaves several times before disposing of them. Black tea was common, the most popular being those imported from countries like China and India.

Milk was widely consumed but not usually in large quantities, due to cost and adulteration fears (aka fear of contamination). Beer was also common (made with low alcohol content so you didn’t get drunk), even for women and older children, as water wasn’t safe to drink back them (easily contaminated, but the brewing process killed off the germs). Coffee was another option, but it tended to be more expensive than tea, beer, or milk.

Sugar became cheaper at least after 1874, but still tended to be relatively expensive, especially for those on lower incomes. Thus it remained more of a luxury item and consumed in mostly smaller quantities or for special occasions.

Butter, like sugar, would’ve also been considered a relatively expensive item, and thus not as widely consumed. Instead, they used cheaper options of fat, like lard and dripping.

Nuts were another slightly more expensive item. But there were some options if a poorer individual could afford them. Chestnuts were the most common (favorite street snack in chestnut season, running from September to January). There were also filberts and hazelnuts (available from October to May) and walnuts (seasonal). Imported almonds and brazil nuts were more expensive, but commonly consumed around Christmas as a “treat”.

Even if they could afford things like sugar, butter, or nuts, the lower class likely would’ve typically used their income on more basic necessities and things they needed for their job or life.

Individuals were paid on Saturday, and that plus the absence of refrigeration affected the weekly menu. It’s possible the lower class at least may have possessed basic cooking utensils, like a skillet, pot, or kettle. The ‘best’ and relatively most expensive meals were taken on Saturday evening and Sunday, though the poorest would often buy food at the end of Saturday trading, at the cheapest possible prices. Menu choices became cheaper through the week: purchases of food would diminish in quantity as the food budget shrank, and meat would often only be purchased once a week, though vegetables and fruit were usually purchased and consumed on a daily basis.

The very poor might purchase cheaper older fruits, vegetables, and meat on the verge of edibility, though this didn’t really diminish the nutrients in them much.

The lack of refrigeration facilities meant that meats eaten hot on any one day were almost inevitably consumed (cold) on the second day. Any more leftovers were, due to incipient spoilage, curried or hashed on the third day. Spices and the higher heat involved in frying the hash would disguise any taint to the meat and lessen the chances of food poisoning.

Men worked on average 9–10 hours per day for 5.5-6 days a week, giving a range from 50–60 hours of physical activity per week. Factoring in the walk to and from work increases the range of total hours of work-related physical activity up to 55–70 hours per week. They likely required around 5000 calories a day.

The daily wage for poor miners back then may have been around 3-4 shillings, with the weekly wage then around 18-24 shillings. In dollars, 3-4 shillings was likely around $1. In today’s money, 3-4 shillings a day may be around £4 to £5 or $5 to $6.

[aria-ashryver]

A Pinch of Sugar

Book: Immortal Desires Characters: Seth Olsen-Cooper, Terri O'Rinn Ratings/Warnings: General, recurring food motif Words: 2K

Summary: Seth sees Terri buying cookies for "her son". (Fic takes place within the SICSIG timeline, some months after CH33 when Seth and Terri first cook stew and dumplings together).

A/N: Participating in Choices May Challenge 2024 | Prompt: "I'll take care of you". (Honestly, the “Have you ever been struck by a sudden desire for - soup?” prompt works too. Stew is nearly soup, right?)

Tagging: @choicesficwriterscreations @choicesmaychallenge24 @lilyoffandoms @stars-are-within-me

Seth’s lunchbox was a cheery sky blue. It was a huge, circular affair; an insulated metal canister with a handle at the top, that unscrewed to reveal a number of little compartments for cold cuts, for snacks, for soup, for cutlery.

The paint wasn’t even scratched yet, because Terri had only just bought it.

For him.

She’d bought Seth his own lunch box.

It was brisk outside, today; the sky a slate grey and smelling like the edge of rain, a line of seagulls slicing through the air to wing their way toward the docks. Probably not smart weather to be sitting outside in, eating lunch alone on the steps behind the gymnasium. But here he was all the same; concrete cold beneath his thighs, lunchbox warm and perched on his knees.

Curls of steam rose up from the stew and dumplings. Ever since Terri had taught him the recipe all those months ago, the beef stew had become one of his safe foods.

Seth huffed a breath, pushing a piece of onion around the bowl with his spoon, his feelings all tangled up in his throat.

He’d come to know the taste of many things, sitting at the O’Rinn’s dinner table.

The crisp snap of Anzac biscuits, butter clinging to his fingertips to leave little smudgy fingerprints on the edges of the newspaper when he helped Terri finish her crossword puzzle.

The creamy indulgence of fettucine alfredo, and the carb-laden groan Luca would always make when they got to the end of their bowl. The second, louder groan that always came on the heels of the first when they remembered it was their turn on dish duty.

The way the taste of Twizzlers grew rubbery and numb on his tongue at 5:27am, when he’d eaten his way through yet another packet, over yet another round of Mario Kart, and Luca had finally passed out beside him on the couch.

The slightly lumpy mashed potatoes Terri made to go with her red-wine braised lamb shanks, that he’d honestly thought would cause him all sorts of sensory issues at first. Until he’d quickly learned that the lumps were his favourite part.

He’d only ever had instant, powdered mash potato under the foster care system. It had tasted like dust.

All of his meals did.

Terri put butter and milk in her mashed potatoes.

Salt, and pepper, and understanding, somehow. Kindness. Care. Sometimes she’d put garlic, or crispy little bacon bits and chives, or some other secret thing. Once, there would have been a time where he couldn’t handle the unpredictable deviations from the norm. The unexpected textures.

Now, he didn’t care as much, because it wasn’t the ingredients that made the potatoes taste the way they did.

Terri O’Rinn’s lumpy mashed potatoes told him, “I'll take care of you”.

They tasted like being loved.

At least, Seth thought that was probably what being loved felt like. No one had ever really…

He’d never had…

Seth swiped a finger around the rim of his lunchbox, sucked at the savoury richness of the stew until the bowl was licked clean.

He wasn’t even really that hungry, to be honest. He just didn’t want to waste it.

It had been a really long time since Seth had gone hungry.

Supermarket lights were one of the few things that drove him mad when it came to being a vampire. Something about the combination of flickering halogens and the hugeness —the sterile off-whiteness— of grocery stores never failed to give him a headache.

Seth hurried through the supermarket —but not too fast; human, human, gotta look human; gosh, these lights are nasty; don’t walk too fast, you’re totally human; nod politely at Mr Philips in the produce section; oh, that’s right, need to finish those homework questions for economics; Luca probably forgot to do his, too— shuffling to a halt in the aisle where all the candy was.

He grabbed a brightly-coloured pack of Twizzlers from the shelf. Two, actually. Because Luca had been staying with Gabriel a lot more often lately, but the past few nights they’d been home, and maybe they would want to play Mario Kart with him again sometime.

Seth was just making his way to the checkout when he caught sight of Terri across the store.

‘Oh, aren’t these cute!’

Terri beamed, laughter in her smile, peering at a display of baked goods near the checkouts.

‘I should get some of these cookies for my son!’ she told the clerk. ‘He absolutely loves cats. Our Minnie adores him.’

As Terri paid for her purchases, chatting happily with the girl at the counter about their pets, Seth found himself frowning. He tucked himself behind a shelf full of bread loaves, lurking where Terri wouldn’t see him.

It wasn’t like her to slip up like that.

Luca hated “son”.

It was one of the gendered terms they despised the most. Seth knew, because he’d asked Terri on four separate occasions exactly how and when he should be using Luca’s pronouns, and what words to avoid. Luca had been so kind to him these past months. Welcoming. He’d hate to get it all wrong and upset them.

“Son” was an absolute no-go.

He knew, because he kept a list in his wallet, and he’d re-read it until he knew it by heart, and still checked it now and then, just in case he’d forgotten.

Pronouns: he/they. Alternate between them, don’t just use one.

“Dude” is a term they like, so is “lad”.

“Boy” is fine sometimes, but it’s not their favourite. Context dependent. Maybe re-work the sentence to use something else instead.

“Man” makes him deeply uncomfortable, and “bro” is hugely dependent on who it comes from.

Under no circumstances should he ever refer to Luca as Terri’s “son”.

Seth hadn’t asked about “brother”, on account of that seemed really presumptuous.

And besides, Seth thought. The mere thought of even asking whether Luca might ever consider himself Seth’s brother made funny little bubbles fizz around in his stomach, like he was a can of cola that had fallen with a heavy thunk off of one of the supermarket shelves, and now he was whizzing around in sticky, dizzying spirals on the linoleum in Embarrassing Coke-Can Hell.

Or something.

A wave of clammy discomfort washed over him. Seth fiddled with the frayed threads at the edge of his sleeve.

But, then again, Seth supposed, trying his best to blend in with the loaves of bread —which wasn’t hard, because sliced bread was very boring, and Cas said he was the most boring person he’d ever met, so maybe Seth had been a loaf of bread in a past life or something, which would go a long way toward explaining his complete inability to ever have a normal conversation with anyone— it wasn’t exactly like he was an expert in being non-binary. He hadn’t even known that was a thing until a year or two ago.

Maybe Luca had just changed their mind about the “son” thing?

…or maybe not?

Ragged, grey threads drifted down onto the linoleum, littering the floor by his shoes.

He’d ask Terri about it again. Just to be sure.

Seth stopped by his room at the Nexus. Or rather, he tried to; he wound his way through the underground corridors, arriving outside his door only to have the keypad flash red when he tried to key in the pin code to his room.

He tried again.

“No Entry”.

Confused, he bumbled his way back through the labyrinthine halls, picking his way to Astoria’s office.

‘I had that room cleared out about a month ago,’ Astoria told him, waving him in. Her eyes pinched in mild confusion. ‘I had assumed your living situation with the O’Rinns had become something of a permanent arrangement.’

‘Oh. Okay.’

Astoria paused, her pen hovering above her documents. ‘Is it not?’

Eyes downcast, Seth shrugged. ‘I dunno,’ he mumbled.

He’d learned not to ask questions.

It always worked better when you were quiet. Helpful. Well-behaved. Didn’t ask too many questions. Questions were the kicker. As soon as you asked too many questions, that was when they dumped you back in foster care.

Or… the vampire den, in this case.

Astoria jiggled her pen between her fingers. ‘You’re not in the least bit curious?’

Seth scuffed the toe of his shoe on the floor and said nothing.

A quiet sigh slipped past Astoria’s lips. She flicked her paperwork aside. In all honesty, Seth couldn’t tell if something had her amused or if she was seconds away from throttling him; she shoved out of her chair, crossing her office in two quick strides to tug a duffel bag from a closet.

‘Here. The last of your things from your old room.’

Seth caught the bag on reflex. It was lighter than he’d expected, but that shouldn’t have surprised him, really. He’d never had that many belongings of his own.

‘I had it cleared out a few weeks ago,’ Astoria explained. ‘Remus is staying there for the time being. But, Seth?’

As much as he disliked doing so, Seth forced himself to make eye contact.

‘That doesn’t mean you aren’t welcome here, too, do you understand that? Family is who you choose to love, and trust, and protect. If you want that to mean the O’Rinns, as well as the Venandis… that’s okay.

Nice Astoria might be even more terrifying than Regular Astoria, Seth thought. She slipped back into her seat and he nodded.

‘Okay. Um. I should head home,’ he said by way of farewell, startled to realise he did actually think of the O’Rinn’s house that way. ‘Thanks, Astoria.’

Astoria smiled after him as the door swung shut.

Home.

What a concept.

‘Seth! Hi, dear!’

Terri was in the kitchen again when Seth arrived… home. She brightened as he entered, bustling over to steer him toward the dining table, where a plastic clam-shell container sat on the warm, age-scarred wood.

‘Here — look what I found at the supermarket!’

Seth took a seat. A number of cookies peered back at him from behind their glossy plastic shell; chocolate, vanilla, caramel, the flavours all mixed and patterned to look like little calico cats.

‘Oh,’ he said, quietly. Seth’s stomach felt all funny again, and he wasn’t sure why. ‘Wow, great. I’m sure Luca will love them.’

Terri’s head whipped around, confusion skewing her expression. ‘No, they’re for you, duckie!’

Fizzing cola can.

Thunking to the floor.

Spinning around and around and around and around and—

Seth stared blankly at the cookies. ‘But you said they were for…’

‘Have some now if you like!’ Terri said, his whispered words pitched too low for her human hearing. ‘Don’t ruin your appetite, though, I’ve got dinner on.’

Seth’s mind was reeling.

Terri hummed a mellow tune to herself as she skirted back behind the kitchen counter, her fingers brushing lightly over his hair as she went.

It seemed... important, somehow, to open the container quietly. The plastic crunched beneath his clumsy fingers, the clam-shell packaging popping open to jostle the cookies about on the tray, crumbs jumping everywhere.

Seth glanced up to see if he’d made Terri mad, but she seemed happy as ever, standing at the oven and tasting the sauce on the end of her wooden spoon, nodding quietly to herself.

Fingers trembling, Seth popped a cookie into his mouth. The first bite was sugary sweet against the wash of salt on the back of his tongue. He chewed slowly, gratefully, coughing against a throat grown tight.

‘So? What’s the verdict?’ Terri called over her shoulder. ‘Are they good?’

Seth sniffed, scrubbing his wet eyes on his sleeve before Terri could see.

‘Yeah. Um. Thank you, Terri, ’ Seth said. ‘They’re perfect.’

[eardefenders]

Ukrainian Borscht (Український борщ)

So I've only ever had cold beetroot soup so I looked around the internet to find a Ukranian Borscht and I found this old recipe on a reddit sub for good Ukranian food. It was highly rated in the sub and it does look like it'd be very good!

This is the second prepared food mentioned in the series. Transcribing the image below for anyone who can't load images or is using a screen reader.

Ingredients:

2 tbsp vegetable oil

2 tbsp butter

1 cup chopped onion

1 tsp minced garlic

3/4 pound beets (weighed without tops, Peeled and shredded

1 cup shredded celery root or chopped celery

1 cup grated parsley root or 2/3 cup chopped parsley

1 cup grated parsnip

2 tsp sugar

1/4 cup red wine vinegar

1 can (1 lb) tomatoes, broken up

1 tbsp salt

1 quart diced potatoes

2 quarts beef stock

1 pound shredded cabbage (6 quarts, loosely packed)

2 cups diced cooked beef (brisket or shank meat)

Chopped Parsley and Sour Cream

Heat oil and butter in heavy saucepan. Add onion and garlic. Saute about 5 minutes. Add shredded or chopped vegetables (not cabbage), the sugar, vinegar, tomatoes and salt. Cover and simmer about 30 minutes.

Meanwhile, add potatoes and stock to soup pot. Bring to a boil and simmer until potatoes are just tender. Add cabbage, cooked beef mixture, and diced beef. Bring to a boil; reduce heat and simmer 20 to 30 minutes. Season to taste with salt and pepper. Serve garnished with sour cream and parsley.

Enjoy!

[viapu-com]

Get ready to up your dinner game with Succulent Secrets' top-notch Beef Shank recipe! Unleash your inner chef and dive into juicy, aromatic flavors like never before. Stay tuned! 🥩🔥🍴

[justforbooks]

This slow cooked shredded beef is fall apart tender and juicy. Perfect for big batches. Enjoy it in tacos, sandwiches, pasta, rice, and more❗

You can use any type of beef, but for this recipe, cheaper cuts with lots of fat and tendons near the bones work best. This is what makes the meat really juicy and tender. For example, short ribs, beef cheeks, beef shank or oxtails. The best part❓ Every time I reheat it, the flavour intensifies, making it taste even better❗🥩🍖😋

Daily inspiration. Discover more photos at Just for Books…?

[delicious-in-kitchen]

Braised Beef Shank with Polenta by Firsthand Foods

[nbula-rising]

Birria Tacos (Quesabirria) prep time: 15 MINUTES cook time: 4 HOURS 15 MINUTES total time: 4 HOURS 30 MINUTES

Ingredients

Birria Sauce 5 dried ancho chiles 5 dried guajillo chiles 2-3 Chiles de árbol (see note 1) 1 Tbsp oil 1 large onion, peeled and diced 4 large tomatoes, roughly chopped 8 garlic cloves, roughly chopped 2 Tbsp tomato paste 1 inch ginger, peeled and roughly chopped ¼ cup apple cider vinegar 1 cup beef stock 1.5 tsp ground cumin 1 tsp ground cinnamon 1 Tbsp dried oregano 1 tsp thyme 2 tsp coriander powder 2 tsp salt 1 tsp pepper 2 cloves, ground into powder

For Stew 3-3.5 lbs chuck roast, cut into large chunks Salt to taste Pepper to taste 2 Tbsp oil 4 cups beef stock

For Tacos 15-20 white or yellow corn tortillas 2 cups shredded Oaxaca or mozzarella cheese ½ white or red onion, diced Bunch of cilantro, chopped Lime wedges, to serve

Instructions

For Birria and Consommé Dry toast and rehydrate the chilis: Cut the stems off and make a slit along the side to open them and discard the seeds. Dry toast them in hot pan for 1-2 minutes, until fragrant (don’t burn them, as they can turn bitter). Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes. Sauté the veggies: Heat oil and Sauté the onion, garlic and tomato until softened. Then transfer the veggies to the blender.

Make Birria Sauce: In the blender, blend above veggie mixture along with rehydrated chilis, spices and herbs (oregano, cumin, cinnamon, coriander powder, ground clove, thyme, salt and pepper), apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend it till the mixture in completely smooth. Prepare and sear the meat: Cut the chuck roast into large chunks and generously season it with salt and pepper. We always like to sear the meat before putting it in the stew, as it adds tons of flavors. Heat the oil in the stew pot (or instant pot on saute mode) and brown the meat on all sides.

Cook the stew:

Stovetop: In a big stew pot, combine the meat with the Birria sauce. Add in 4 cups of beef stock. Cover and cook over low heat on the stovetop for 3 to 4 hours, or until the meat is completely tender. Keep an eye on the stew and stir it every 20 minutes or so, as not to burn the meat at the bottom.

Crock Pot Birria Tacos: Combine meat and sauce in a large crockpot, along with 4 cups of beef stock. Cover and slow cook on low for 9 hours, or until the meat is completely tender.

Instant Pot Birria Tacos: Add in Birria sauce along with remaining 4 cups of beef stock, and give the mixture a quick toss. Cover and seal the lid. Pressure cook on “Manual” for 45 minutes, followed by a quick release.

For Birria Tacos Reserve the fat on top of the stew to fry the tacos. (very important, DO NOT discard it, you would need this fat to make the Birria tacos crispy)

Shred the meat: Taste and adjust the seasonings like salt and pepper. Remove the beef from the consommé and shred with two forks.

Dip Tortillas: Heat a large griddle or skillet over medium heat. Add a small amount of oil to the griddle and swirl it around. Dip a corn tortilla into the reserved fat from Birria and lay it on the hot pan.

Assemble the taco: Quickly top it with shredded cheese along with a spoonful of shredded meat, and a little chopped onion and cilantro. Don’t overfill the tacos. Especially with the cheese, which will ooze out of the tacos while they are frying if you add in too much. You will get the hang of it after frying few.

Fry Tacos: Fold tortilla over, in half. Fry for several minutes, until crispy and browned on both sides, flipping once. Remove to a plate for serving.

Serve: Sprinkle remaining chopped white onion and cilantro on top. Serve with a cup of consommé broth, for dipping.

Notes

Chiles de árbol can be pretty spicy and hot. Use according to your spice tolerance. Start with just 1 if you prefer a milder stew. Alternately, if you prefer spicy, add 3 or more árbol chilis.

You can follow the same recipe with other cuts of beef like shank, short ribs or oxtail. Or, try different meats like goat or lamb. If you have a Blackstone griddle, this is a perfect recipe to cook on it. After a griddle, a good cast iron skillet is a good choice.

To Make Ahead: The Birria meat and stew can be cooked a few days in advance. Refrigerate in an airtight container for 3-4 days. To Freeze: Birria meat and consommé may be frozen in a freezer-safe container for up to 3 months. Thaw completely in the fridge before rewarming, to make tacos next time in the future.

[hvlthgxth]

I came here in regards to your life changing soups!

Phase 1

16 ounces thick cut uncured bacon

2 large yellow onions, Diced

2 medium or 1 large enough (you'll know how large) carrot, sliced

2 tablespoons of tomato paste

4 stalks of celery (break em from the heart right in the grocery store, they won't stop you), diced

4 cloves of garlic sliced thin (remember Goodfellas?)

12 ounces of stout.

In a large skillet, render the fat from your bacon on medium high until it's crispy.

Separate your bacon and pour all but 3 tablespoons of bacon fat into a heatsafe container.

Bring the 3 tablespoons of fat to temp, add your onions, carrots, celery, and tomato paste. Be sure to keep these contents moving so the tomato paste doesn't burn before the onions can sweat. A pinch of salt will help with that,

Once the tomato is more sugary than acidic, and the onions are giving off a slight nutty scent, deglaze with six ounces of stout, and transfer to a crock pot set to low

Drink six ounces of stout

Phase 2

2 Pounds of beef Shank (before seasoning, cover all two pounds with a dusting of baking soda for about 30 minutes, then rinse and dry) coated in salt, pepper, and (listen to me), a lil bit of curry powder on that bad boy.

Fresh thyme, rosemary, sage ( I recommend getting a poultry blend with a little of each rather than spending 14 dollars on all three and coming home to rotting greenery in that sad little clamshell)

That bacon fat you saved from step one

24 ounces of beef broth

Half a stick of butter

2 dry Bay Leaves

In a small saucepan heat a half stick of butter over medium-low heat. Before the butter begins to foam, add a few sticks of each fresh herb, remove from heat, and mash the herbs to release their oils

In the skillet from phase one, heat as much bacon fat as it takes to coat the bottom of the pan, to near smoke point. As faint wisps start to rise, introduce the beef shank. You're not cooking the beef, you're creating a crust and waking up that curry. Flip after 4 minutes and baste with the herb butter from your saucepan, reduce heat allow to cook for 4 minutes more.

Remove shanks from pan and place on a rack to cool

While the shanks cool, in the warm skillet with all the drippings add two tablespoons of flour, whisk until thick and smooth.

Pull apart the cool shank pieces and put them in the crockpot (bone included), add 24 ounces of beef broth and your freshly made roux, 2 bay leaves, your sliced garlic (I never forget the garlic) and enough water to cover then raise the crockpot to medium.

Phase 3

Quarter this recipe

To Serve

Big Bowl. Put Soup. Put potatoes. Spoon Optional.

[n1et]

I'm sharing a traditional soup recipe with a friend so i figured I might as well make it into a post. Polish mutuals and non mutuals alike please weigh in.

I'll be describing how to make Rosół sometimes localized as golden soup. It holds for about 3 days without freezing. As a little bonus I'll also add in some dishes that use rosół as a base; mostly mentions tho as to not balloon the post. Rosół is a savory meat based broth like soup usually eaten with noodles, it is similar in composition to ramen but places less stress on additions and plating.

Prep time: 10-20 minutes (with great room to spare)

Cooking time: >4h (generally the longer the better)

You'll need: A rather large pot, a strainer (any size, optional), a source of continuous flame (either a gas stove or a candle tea heater both work well, a blowtorch or kitchen torch works in a pinch but I don't recommend it, don't bother with a lighter; it's not worth it, also optional but VERY strongly encouraged)

[recipe under the read more]

Rosół is cooked differently in each household; sometimes according to tradition but usually to taste so the ingredients I'm about to give are tentative and should be adjusted

Ingredients:

about 3lbs Meat

1 Onion (charred)

1 or 2 Parsley roots

1 Carrot

1 Celeriac / Celery Root (large)

1/2 a Leek or as much as will fit in the pot

1 bundle of Fresh Parsley

2-4 Celeriac Stems (optional)

12 whole grains of Peppercorn

1 whole grain of Allspice

1/2 a Bay Leaf

A lot of how the end result will taste depends on the meat used in cooking, that includes both animal and cuts. Traditionally rosół is made with beef cuts such as the shank (or flank) and brisket (you're looking for chewy cuts and ones with some fat on them, tho usually the cheaper the meat is, the better it will do) (as an aside, traditionally when an old dairy cow would die it's meat would be used for rosół among other things, so don't be concerned about the general quality and age of the meat you're using) and poultry wings (including wing tips) and necks such as chicken, duck, or goose. Something more controversial nowadays but still very traditional would be horse tail and horse meat, both it and oxtail is a really good choice if you can get them cheaply.

Beef adds a little bit of sourness to the broth so it should be balanced by either adding in a little bit more carrot or about 1/3 of it's weight in turkey. I'd advise against using only turkey as it makes the broth too sweet in my experience, but it remains a great addition for balancing. The gamyer the meat the more intense in flavor and light in feel the broth will be, so for special occasions getting a goose or duck can make for an amazing dish.

Preparation:

Peel and wash all the vegetables thoroughly, make sure to get the dirt from in between the leek leafs (I usually use a high pressure shower head but I'm sure a sink is sufficient), and to get all the nooks and crevices of the celeriac (tho don't cut off the knotted part it's not imperative you keep it but it is a bit wasteful to do so)

chop the root vegetables into thumb sized dice, this includes; the parsley roots, the celeriac, and the carrot. Do Not chop the onion.

Char the peeled onion! Set it onto a source of open flame so that it is touching the onion directly but is not engulfing the onion and wait about a minute or 5, then turn the onion over and repeat the process. Do not try to scrape off the char, it's supposed to stay. (skip this step if you don't have an open flame handy)

Tie the parsley into a knot so it will stay together while cooking.

Cooking:

Put all the meat into the largest pot you can muster, anything you could fit your head in (or maybe even a bit smaller) will work, and pour water into it so that it covers the raw meat completely. Add the peppercorns, allspice, bay, and the onion. Put the pot on high heat and bring it up to almost a gentle boil before cutting the heat completely. If you want to, you can strain the broth to get rid of the meat fuss, keeping all the spices and the onion, or just let the fuss settle to the bottom of the pot. I've also seen people use a smaller strainer to skim the fuss off the top. Put the pot on low heat and watch if it tries to boil, if it does, add a table spoon of cold water to quiet it down and lower the temperature, ideally your soup should be moving but not quite boiling, do not stir as it'll only damage the onion and redisperse the fuss. If at any point the onion begins to disintegrate simply pull it out so it doesn't make the soup cloudy, you can eat it as is or add it back later and have it with the soup. After at least an hour, or after the meat can be pierced with a meat fork, start putting in other ingredients in order of cook time: first the Parsley root, then the carrot, then the celeriac, the leek should get added at the very end with all the herbs (parsley and celeriac stems). I like to wait an hour between each ingredient but not everyone has 6 hours to make soup, even if you don't have to watch it, so ration your time accordingly. The soup is ready when the leak is cooked through or about half an hour to an hour after putting it in.

Plating and further processing:

Rosół is generally eaten with noodles, any size and shape will do but short thin strands are the most common. You can eat it as a 2 course meal with the broth and noodles as soup and the less chewy meat from it as the second course, my favorite way to eat it is with horseradish sauce made with the broth for which I will provide a recipe later!

Rosół is also a base for many different dishes. You can use the broth as a base for other soups like żurek, and the tougher, stringyer peaces of meat can be ground into pierogi filling, but one of the simplest ways to enhance another dish with it is using it in a horseradish sauce recipe:

ingredients: a table spoon of unsalted butter, a teaspoon of flour, 2 table spoons of rosół (substitutable with any kind of broth), horseradish paste (I use jarred, if you plan on grinding the horseradish yourself add a little bit of cream)

Into a very small pot on low to medium heat add the butter and melt it. Before it burns add the teaspoon of flour and wait for it to brown slightly, stir constantly to make sure it doesn't burn. Quench the rue with the broth, it should foam slightly so try not to spill any, and after it deflates a bit add the horseradish paste to taste. I tend to go for 2 table spoons (quite spicy) but make sure to make the sauce as spicy as you want it to be, the more horseradish the spicier it'll be.

Pour your sauce onto one of the tender peaces of meat extracted from your rosól and enjoy. This seemingly simple dish always fills me with great glee and a sense of accomplishment. There's nothing quite like a peace of meat with horseradish sauce, both a result of delicious soup.