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Brown beef background

Brown beef background


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The secret of a good beef tenderloin is its long simmer and the correct caramelization of meat and vegetables before cooking.

Clean, wash and cut large pieces of vegetables (cooking time will be long). Put the meat, bones and vegetables in an oven tray (I sacrificed a special tray at home for this) and put them on high heat for 15-20 minutes until they caramelize well, turning them a few times. It is important that the bones also look burnt, all the aroma and color will come out of this operation.

After everything is well caramelized, deglaze with water, leave it on the fire for a while to peel everything well, then transfer it to a large pot in which you add cold water and start boiling. Add the tomato paste diluted with a little water (not to be acidic and to be of good quality), spices to taste, I put a bay leaf and a bouquet of garnish, a little sea salt and a few peppercorns.

The bottom must be very slightly salty so that you are stingy with the salt, you must still put a little salt because otherwise it will have a bland taste. You will also find beef stock recipes with wine deglazing but it is correct with water, the wine is used for sauces and stewed meats but does not fit into the classic composition of beef stock.

Leave it to boil for a few hours, at the restaurant where we make it in huge quantities, we boil it for 8-10 hours, at home in 4 hours it is ready, being a smaller quantity.

Degrease at the end, filter and cool immediately afterwards, do not expect it to cool by itself if you want to keep it. It can be frozen and used as desired for any sauce or steak, I make about 2-3 l and freeze it in airtight boxes.

On this basis, the "lie" beef stock is made, which also has a little flour in its composition, its color is dictated by the amount of tomato concentrate, I prefer it more clearly and to add tomato concentrate to the preparations that require it.

It is excellent for any red steak, for me it is indispensable in the kitchen. I hope you make it and cook it with this wonderful food base, I wish you good luck in making delicious dishes!


How to prepare the vine for the winter

Vine requires special attention in the fall, especially after harvest. Unlike other plants, the vine has a low resistance to frost, so it must be protected as well as possible.

Protecting vine stumps


The vines are protected by total ground cover. This process protects the vine from frost. It is important that after harvesting the grapes, the annual cords, the support system and the multi-annual wood come off. With a special scissors, the connections made during the vegetation period are suppressed. After cutting the strings, the relief cut can be made, which removes about 30% of the annual strings.

Grape burial


The burial of the calf is performed after the autumn plowing. With a hoe, make a mound around the stump, and in the direction of the row, to the left and to the right of the stumps, a bed of earth is raised. The ropes left at the relief cut are curved and carefully stretched on the ground beds, then fixed to the top with earth.

Towards the end of October, after the leaves fall, the stems that are driven without the stem, as well as the shoots on the spare onions are buried in the ground for wintering. This procedure is performed by detaching the ropes and arms from the poles or wire, gluing them to the ground and covering them with a layer of soil of 20-30 centimeters.

The same is done with the shoots that develop on the spare plug at the base of the stem forms.

Muzzle protection


This procedure is performed especially in areas where mid-winter temperatures rarely fall below -20 degrees Celsius. The procedure consists in covering with earth only the grafting area, the seat of the hub and eventually, the first 2-3 eyes from the base of the ropes with a lower position on the hub.

Maturation of shoots and frost resistance

The degree of resistance of the vine over the winter is greatly influenced by the maturation of the shoots and the genetic resistance of the cultivated varieties. The factors that influence the maturation of the shoots are ecological, biological and technological.
Those of ecological nature are climatic accidents (especially hail), those of biological nature are represented by the variety of calf, and those of technological nature vary between fertilization with phosphate and potassium fertilizers and a large load of shoots on the stump.

The plowing of the vine


The plowing of the calf is performed after the end of the harvest. The procedure is performed between rows at a depth of 18-22 centimeters with the soil being thrown towards the stumps. Once every 3-6 years, the decontamination is renewed with the administration of fertilizers. This renewal consists in the execution of 3 cracks (one in the middle of the row, and the lateral ones at a distance of 25-35 centimeters from the stumps), at a depth of 50-55 centimeters.

Why the autumn works are important

Autumn work is important for the vine to withstand the climatic conditions of winter. By correctly applying the works that influence the maturation of the ropes, the hubs are ensured, a greater resistance to the low temperatures during the winter.

Vine crops need careful and careful care. Only in this way will you be able to enjoy a rich culture that is qualitatively and quantitatively superior.

  • Christina Nack, Culture of vines in the household, Casa Publishing House
  • Tom Powers, 2002, How to Build and Maintain Your Own Vineyard, Viticulture Publishing
  • Tom Powers, The Organic Backyard Vineyard: A Step-by-Step Guide to Growing Your Own Grapes, Timber Publishing

Preheat the oven to 90 ° C (top and bottom heat) or 65 ° C (ventilation / convection function).
Peel a squash, grate it and chop finely. Grind the nutmeg.

Heat 1 tablespoon of oil in a saucepan, sauté the garlic and tomato paste, then add the tomatoes, brown sugar, spices, a pinch of grated nutmeg and honey and cook for about 30 minutes, stirring. Add 200 ml of water and 50 ml of balsamic vinegar to the sauce and simmer for about 30 minutes. At the end, add salt to taste and blend everything with a blender.
Put the BBQ sauce in the bottles and let it cool overnight.

Wash the pieces of meat and dry them with a paper towel. Place the meat in a tray lined with baking paper and place it in the preheated oven in the middle. Cook for about 40-45 minutes, until the inside of the steak reaches a temperature of 54 ° C.

Meanwhile, wash the greens, finely chop them and spread them on a flat plate. Season the steak with salt to taste, then fry the meat on both sides in a pan in the remaining oil for about 2 minutes. Roll the pieces of meat over the greens.
Cut the meat into slices and serve with BBQ sauce.


Spanish brown sauce

- a sprig of thyme, a sprig of parsley and a sprig of marjoram
- a teaspoon of flour
- about 150 ml of beef / chicken / pork soup

Ingredient:

- slices of veal, pork, beef or chicken
- 3 hot peppers
- Chopped mushrooms
- one tomato
- a carrot
- a breaded onion with 2 cloves
- a turnip cut into cubes (you can use a gully)

1. Grease the bottom of a tray with plenty of butter.

2. Add the slices of beef, pork, veal or chicken, the 3 peppers, mushrooms and the rest of the ingredients (until flour).

3. Simmer over low heat in the oven (with a lid on) for 15 minutes

4. Add the soup and simmer for 15 minutes.

5. Filter the leftover vegetables and meat and remove excess fat. This brown sauce it is ready to be served or reinterpreted!

Find methods and ideas by which you can transform this brown sauce seemingly cumbersome and unfriendly in those derived sauces that delight almost every dish in Iberian cuisine. Get successfully inspired by the passion of flamenco and maybe you will discover the secret of one Spanish brown sauce.


About Beef Soup & # 8211 beef stock, broth, background

If you think of a stock of chicken or other bird (for example. consume rats) then gather and freeze in good weather & # 8222falls & # 8221 chicken: wing tips, spines, paws, necks, pieces of skin, carcasses and bones (if you bone a breast for example). When you have collected 1kg of & # 8222 leftovers & # 8221 chicken, you can proceed to boil the soup.

Same with beef: bone heads, bone marrow, cartilage and fascia (if you shape a beef keep all membranes, fascia and tendons). Here is the taste! In bones and cartilage. And in the root vegetables that will boil with them. But they are not so easy to boil. Bake in the oven for 1 hour beforehand. Then boil.

  • 1kg of bones (bone heads, bone marrow), fascia, cartilage, skin and other meat scraps
  • 4 large carrots
  • 3 parsley roots
  • 3 parsnip roots
  • a medium celery root
  • 2-3 stalks of green celery (celery)
  • 2-3 red and white onions
  • bouquet garni - the connection of bay leaves, thyme, etc
  • 1 tablespoon black peppercorns
  • 2 teaspoons with a pinch of salt
  • 4L of cold water

Baked beef and brown sauce

Whether you want to make this dish based on baked beef during the week or on weekends, your loved ones will enjoy the penetrating aromas of brown sauce, along with baked carrots and maybe a portion of rice or potatoes cooked in whatever style. do you prefer. The cooking time is 15 minutes and the total cooking time is one hour. The ingredients used allow you to get 4 servings.

Ingredients for baked beef:

for steak:
1 teaspoon white flour
1 teaspoon of mustard powder
950 grams of beef
1 onion
500 grams of carrots

for sauce:
1 tablespoon white flour
the juice in which the beef was cooked (250 milliliters)

4 steps to prepare baked beef:

1. Preheat the oven to 240 ° C / 220 ° C on ventilation / stage 9 on gas. Mix the flour with the mustard powder, then season the beef on all sides. Peel the onion, cut it into slices and place it next to the cleaned and washed carrots in a roasting pan, over which the beef is placed. Leave in the oven for 20 minutes.

2. Change the temperature to 190 ° C / 170 ° C on ventilation / step 5 on gas and continue to cook the meat for 30 minutes, if you want it more bloody, 40 minutes cooked on average or 1 hour for a good steak made.

3. Remove the meat and carrots from the oven, place on plates and cover with aluminum foil to keep them warm.

4. To make the sauce, put the meat and onion juices in a pan. Mix the flour well, taking care that nothing is left at the base of the bowl. Cook for 30 seconds, then add the juice in which you boiled another piece of beef. Cook until you get the desired consistency, after which you can serve over the beef with carrots and what other side dishes you have especially.


Grilled beef with brown sauce and shrimp with ROSSO DI VALACHIA

& # 8230 After all, what can a special barbecue have? Well, he has! First of all, the meat is not simply thrown on the hot grill and greased with a nut of butter. To taste good, you have to leave it for a few hours (preferably overnight) to cool in a wine bath with chives, garlic, spices and scents. In this marinade, the meat will be tender and will acquire special flavors, and then it will actually melt in the mouth. In order to obtain that beautiful grid, the meat, when it turns, is placed at 90 degrees from the initial position. After the grill, however, follows the show from the plate. I once received the moss sprinkled with a brown sauce, a little salty (a little soy with cane sugar?), The house specialty. A madness! But that's not all: in addition to the arugula leaves, the garnish also consists of a crown of shrimp, the combination of beef and seafood immediately making me think of the famous surf & # 8216n & # 8217 turf from Louisiana's Cajun kitchen. Finally, a grated potato lace was delicately laid over the steak.


& # 8230And, to make it go well, I want a glass (or two) of ROSSO DI VALACHIA from the Byzantium range from Halewood Wineries.
BYZANTIUM ROSSO DI VALACHIA is a successful blend of three red varieties: one local - Feteasca Neagra and two "international" - the classic Cabernet Sauvignon and the increasingly popular Shiraz, a variety on which Halewood winemakers rely on another come from the range. A dry wine, with 14% alcohol, Rosso di Valachia offers a capital of image and complex tasting notes, with major influences coming from all three varieties. Thus, Feteasca Neagra comes with its specific color, but also with its famous body, which helps the wine to be beautifully structured. If we talk about Cabernet Sauvignon, obviously we are thinking of the rich notes, characteristic of the variety. And the Shiraz confers a remarkable complexity. Finally, from the intertwining of all these influences, results a concert of flavors and tastes: the intensity of red berries and ripe plums, insinuated doubled by spicy notes of hot peppers and green pepper. The wine has a body full of softness, and the tannins are firm and well structured.

Ideal to serve at "room temperature", but not more than 16-18 degrees Celsius, Rosso di Valachia covers a wide range of culinary correspondences, starting with copious steaks of pork and beef, but reaching the refinement of well-marinated game.


Thai beef

1. Put the meatballs in the freezer for 20 minutes.

2. Mix coriander, brown sugar, soy sauce, lime juice, garlic and ginger in a bowl.

3. Take the meat out of the freezer and cut it into thin slices. Put in a large bowl and pour marinade over. Cover the dish and leave at room temperature for 1 hour.

4. Heat the oven and place a grill pan on the bottom shelf of the oven. Add the pieces of meat, occasionally brushing with the marinade, until the steak is ready.

You have to see it too.


The scandalous life of & Eacutelisabeth Louise Vig & eacutee Le Brun, Maria Antonietta's favorite painter

Not only was Le Brun a brunette artist who built her career on her own in a society dominated almost entirely by men, but her painting was also highly regarded and influential in the eighteenth-century art scene. Her name is commonly associated with that of Queen Marie Antoinette, who chose her at a very young age as her favorite painter, and for whom Eacutelisabeth Louise made about thirty portraits. However, the artistic career of Vig & eacutee Le Brun went well beyond the protective relationship with the wife of the King of France: the Parisian painter was endowed with a special talent that made her since adolescence one of the greatest great portrait painters of her time. what a surprising and happy example ante litteram of female empowerment.

Vig & eacutee Le Brun was born in Paris in 1755, the daughter of a great painter, Louis, and a hairdressing mother, Jeanne, perhaps it was her roots that determined her creative vein. She began to study painting at a very young age under the guidance of her father, ecstatic about her daughter's special and very early talents, and moved by self-taught instinct, as her genre condemned her to exclusion from conventional education. It is said that since primary school & Eacutelisabeth Louise used to draw all the time and everywhere, and that she loved in her free time to attend the Parisian galleries, where she drew particular inspiration from the painters of the Flemish school. As soon as he was fourteen, he lost his beloved father and, inconsolably, chose to devote himself entirely to the passion he had shared with him. In a few months she established herself as a professional painter and began to receive an ever-increasing demand for portraits.

At the age of 19, her works had attracted so much attention in the French metropolis that her work tools were confiscated from her, since she worked as a professional artist without belonging to an order or an academy. Fortunately, at a time when very few women had the privilege of being recognized as artists, she was admitted in 1774 to the order of painters of the Acad & eacutemie de Saint-Luc.

Not long after Vig & eacutee Le Brun married Jean-Baptiste-Pierre Le Brun, a rather lazy painter and art dealer who loved gambling, but who managed to promote his wife's painting through his exchanges and family contacts with him. 'Acad & egravemie Royal. In a short time & Eacutelisabeth Louise became one of the most fashionable portrait painters in Paris: anyone from the nobility wanted a portrait of the young artist. His work gained popularity due to how he was able to please the models, representing them faithfully but with a further natural charm. This attracted the attention of Maria Antonietta, who became one of her best clients - and not without scandals: among the many portraits painted by & Eacutelisabeth Louise for the queen, one in particular from 1783, Maria Antonietta in a muslin dress, aroused a stir for the informal, and seemingly inappropriate, setting with which the queen chose to pose.

Despite the scandal, Maria Antonietta's influence had an excellent effect on the reputation of Vig & eacutee Le Brun, who in 1783 managed to be admitted to the Royal Academy, which had previously rejected her for her links with an art dealer. earning one of only four places reserved for women.
Later, in 1878, Vig & eacutee Le Brun once again shook the Parisian art scene. He presented at the Paris Salon a self-portrait of her and her daughter Julie: on the faces of the two protagonists, united in an affectionate motherly embrace, appeared a slight smile that showed Julie's teeth. This was considered an unconventional and controversial choice that went against the rules established by the French academy according to which the lips were to be represented closed.


Chicken with pasta and vegetables

This recipe is full of color and flavors and is prepared in a very short time. The preparation is part of Italian summer dishes and it's easy. If you prefer the taste of seafood with pasta, you can replace the chicken with grilled shrimp.

Cooking time: 20 minutes
Preparation time: Ten minutes
Total time: 30 minutes
Servings: 8

Necessary ingredients

- 3 cups of pasta
- 4 cups of chicken breast cubes
- 2 cups of chopped tomatoes
- ½ cup of red onion, finely chopped
- 4 slices of bacon
- org gorgonzola cheese cane, crushed
- ½ cup of olive oil
- ¼ cup of fresh basil, finely chopped
- ¼ balsamic vinegar cane
- 2 tablespoons brown sugar
- 1 teaspoon of crushed garlic
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- ½ cup of grated Parmesan cheese

How to prepare chicken with pasta and vegetables

1. Cut the chicken breast and bacon slices into cubes and fry them.

2. Boil the pasta according to the instructions on the package. Rinse them in a little cold water, drain them and move them in a large bowl.

2. Put the chicken, tomatoes, onions, bacon and gorgonzola cheese over the pasta.

3. In another bowl, mix the olive oil, basil, vinegar, brown sugar, garlic, salt and pepper. Pour this dressing over the pasta and mix well.

4. Serve the chicken and vegetable pasta with grated Parmesan cheese on top.


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