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#beef

Burger and French Fry Heaven

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This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

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Instant Pot Beef Rendang
Total: 1 hour 30 minutes Servings: 6

Ingredients

   2 - 3 pounds (823g) chuck roast steak, cut into 1.5 inch thick
   1 tablespoon (15ml) olive oil
   1 (4.5g) cinnamon stick
   2 (2.5g) star anise
   4 (0.3g) cloves
   4 green cardamom
   ¾ cup (188ml) unsalted chicken stock
   1 cup (250ml) thick coconut cream
   1 tablespoon (15ml) regular soy sauce
   1 tablespoon (15ml) fish sauce
   2 tablespoons (30ml) tamarind puree or paste
   1 tablespoon (13g) brown sugar or palm sugar
   2 tablespoons (30ml) coconut oil
   2 stalks (25g) lemongrass (white part only), sliced
   6 - 10 (8.8g) dried red chilies (adjust the amount depending on the type of dried chili)
   1 teaspoon (2.8g) ground turmeric
   6 (26.8g) cloves garlic
   3 (120g) large shallots, roughly chopped
   ~2 tablespoons (25g) ginger, chopped
   ~2 tablespoons (25g) galangal, chopped (add additional 5g ginger if you can’t find galangal)

Garnish

   ⅓ cup (45g) toasted coconut
   6 kaffir lime leaves, shredded

Tools

   Instant Pot Pressure Cooker
   Food Processor
   Fine Mesh Strainer
   Splatter Guard

Instructions

   Toast Coconut Flakes: Add ⅓ cup (45g) coconut flakes in Instant Pot without oil. Heat up Instant Pot using “Sauté More” function. Stir occasionally, and toast the coconut flakes until deep golden-brown color (~7 - 8 mins). Remove and set aside.
   Brown Chuck Roast Steak: Wait until Instant Pot says “HOT” again. Then, pat dry the chuck roast steaks. Season one side generously with salt and black pepper.
   Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot.
   Carefully place the seasoned side of chuck steaks in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over to brown the other side for another 7 minutes. Remove and set aside in a large container.
    Make Rendang Paste: While the chuck roast steaks are browning, add sliced lemongrass, 6 - 10 (8.8g) dried red chilies, 6 (27g) cloves garlic, 3 (120g) roughly chopped shallots, 2 tbsp (25g) chopped ginger, and 2 tbsp (25g) chopped galangal in a food processor.
   Process until you have a smooth spice paste. Remove rendang paste, then set aside in a mixing bowl. Add 1 tsp (2.8g) ground turmeric to the spice paste, then mix well.
   Sauté Rendang Paste: Once you’re done browning the chuck roast steaks, add 2 tbsp (30ml) coconut oil, rendang paste, 1 (4.5g) stick cinnamon, 2-star anises, 4 cloves, and 4 green cardamoms in Instant Pot. Sauté until fragrant (~3 - 4 mins).
    Deglaze Instant Pot: Pour in ¾ cup (188ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
   Pressure Cook Beef Rendang: Turn off Instant Pot. Cut the browned chuck roast steaks into 1.5-inch-thick cubes.
   Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (13g) brown sugar, and 2 tbsp (30ml) tamarind paste in Instant Pot. Give it a quick mix.
   Place chuck roast cubes in the cooking liquid. *Pro Tip: Ensure the cubes are partially soaked in the liquid. Don’t forget the meat juice!
   Layer 1 cup (250ml) thick coconut cream on the very top. Don’t mix.
   Close lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.
   Reduce & Thicken Beef Rendang: *Note: The Beef Rendang will look liquidy. Bring the sauce mixture to a simmer with the “Sauté More” function.
   Remove & strain 2 cups (500ml) of the sauce mixture, then add the strained solids (not liquid) back in the Instant Pot. Let the sauce continue to reduce for roughly 7 - 8 minutes. Stir occasionally and be careful of splatter.
   When the sauce has reached the thickness & color in the photo, add in toasted coconut and shredded kaffir lime leaves. Taste and adjust seasoning with more salt (~3 - 4 large pinches of salt). Stir frequently until the rendang sauce is not runny, and has turned into a deep brown color.

   *Pro Tip: When beef rendang starts sticking to the stainless-steel inner pot, turn off the heat. Your Glorious Beef Rendang is done!

   Serve Beef Rendang: The Amazing Instant Pot Beef Rendang is ready to be served! Give yourself a pat on the back, then enjoy!

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House Special Fried Rice

House Special Fried Rice

House Special Fried Rice is the perfect one-pot dish– made with a combo of frozen brown rice and cauliflower rice and loaded with chicken, shrimp, steak, and eggs for mega protein.

House Special Fried Rice
Fried rice is one of my favorite guilty pleasures! I love it so much and crave it frequently. If we order it at a Chinese restaurant, we usually get the house special fried rice made with…


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Credit to @beckettssouthsea What’s everyone up to today, walk & a roast?? Credit to @beckettssouthsea What’s every…

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牛肉のピリ辛炒め、玉子焼き、パクチーサラダ、ご飯、山間(日本酒/特別純米酒 中採り)。

Spicy Beef & Yanma(Japanese Sake) Dinner - December 2020

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Corn tortillas filled with shredded beef, sour cream, onion, green chilies, then covered with Monterey Jack cheese and baked. This recipe freezes well.

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