Чесънът на любовника
Тази изцяло американска рецепта за пържене на саксии е предоставена от Emeril Lagasse. Сдвоете го с крем картофено пюре от Емерил за пълноценно хранене.
Източник: шоуто на Марта Стюарт, февруари 2009 г.
Дози
Тази изцяло американска рецепта за пържене на саксии е предоставена от Emeril Lagasse. Сдвоете го с крем картофено пюре от Емерил за пълноценно хранене.
Източник: шоуто на Марта Стюарт, февруари 2009 г.
Дози
Jack
27.04.2023 @ 02:46
This fully American recipe for pot roast is provided by Emeril Lagasse. Pair it with Emerils creamy mashed potatoes for a complete meal. Source: Martha Stewart Show, February 2009. 8 servings. Ingredients: 1 (3-pound) boneless beef chuck roast, 10 cloves garlic, peeled and halved, 2 tablespoons coarse salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons vegetable oil, 1 cup chopped onion, 1 cup peeled and chopped carrots, 1 cup chopped celery, Red wine (optional). Instructions: 1. Using the tip of a sharp paring knife, make 20 small, evenly spaced slits about 1 ½ inches deep all over the roast. Stuff the garlic cloves as deeply into the slits as possible. Season with salt and black pepper. 2. Heat oil in a Dutch oven over high heat. Carefully add the meat and brown well on all sides, about 4 to 6 minutes per side. Add onion, carrots, celery, and 2/3 cup water. Cover and reduce heat to medium-low; cook until very tender, 3 to 3 1/2 hours, turning 2 to 3 times. Add more water or wine, if necessary, so there is always a little liquid in the bottom of the Dutch oven. If made in the oven, the temperature should be 300 degrees and roast should be cooked for 3 to 3 ½ hours, until tender. 3. Transfer the meat to a cutting board and let rest for 10 minutes. Slice the meat and serve with pan sauce.