Sweet, Savory, and Satisfying Introduction When it comes to fast and flavorful dinners, stir-fry is king. And this Crispy ...

2.5 to 3 lbs beef chuck roast (or brisket) 2 tbsp olive oil; Salt and pepper, to taste; 1 large onion, chopped; 4 cloves garlic, smashed; 1 cup red wine (optional, for deglazing) 2 cups beef broth ...

Add lemongrass, curry leaves, onion, ginger, and chiles; cook, stirring often, until onion is tender, 1 minute and 30 seconds to 2 minutes. Stir in vinegar. Remove from heat, and let stand at room ...

6) Shred the Beef: Once tender, remove the beef from the pot and let it cool slightly. Shred the meat using two forks, then return it to the sauce, mixing well. Adjust seasoning if necessary.

1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2.

200g beef sausage meat 50g oats 2 onions, finely chopped 25g butter Pinch nutmeg 2 pickled walnuts, chopped finely ... Place in a bowl and season with pepper and the nutmeg.

In a large pot (large enough to hold all of the peppers), heat the oil over medium-high heat. Add in the chopped pepper tops, onion and garlic, and sauté until softened, about 5 minutes.

Directions. In a Dutch oven or other heavy lidded pot, heat ¼ cup olive oil over medium heat. Pat meat dry with towels. Add meat to pot and cook on all sides until browned, 8-12 minutes.

Transfer peppers to the prepared baking sheet, then drizzle with 1 teaspoon of oil and season with salt and pepper. Turn cut-side down. Roast peppers until just tender, about 15 minutes.

It’s no news that beef prices are through the roof. A 1 1/2 pound bone-in ribeye can easily run $25 at a local grocery store and cost even more at a specialty shop. Instead of serving the iconic ...

Preheat the oven to 375 ̊. Bring a large pot of salted water to a boil. Add the noodles and cook 3 minutes. Drain. Slice the tops off the bell peppers and remove the membranes and seeds. Finely ...