beef roast. 1/2 cup apple cider vinegar 1/2 cup packed brown sugar 1 6-oz can tomato paste 1 teaspoon ground cumin 1 teaspoon ground allspice 1 small onion, diced (about 1 cup) 6 cloves garlic, pressed 1 2-1/2 to 3 lb bone-in chuck roast, wrap in foil and cook for 4 hours. wa- lah!
Braised Short Ribs with Creme Fraiche Mashed Potatoes (nicked from Bon Appetit). I'm doing the potatoes for the Thanksgiving menu.
Japanese Beef and Rice Bowl (Gyudon) similar to yoshioya. David thought it was perfect. I thought it had too much soy sauce. Next time I'll replace half the soy sauce with a cup of beef broth and let it reduce. David can add more so indovidually if he wants. Short grain rice (sold as sushi rice) worked wonderful.
Tender Beef and Bacon Casserole slowly simmered in red wine and tomato base.
This week I'm really feeling the briefness of the December daylight and the deepening of the cold temperatures. While I normally make a big effort to eat only small amounts of meat and to eat clean and light, especially at night, this dreary week I have braises and rich sauces on my mind. It seemed only right to pop out to the butcher, buy a whole oxtail, and cook it into slow submission.
An amazing gluten-free creamy sauce with balsamic-braised, caramelized shallots and pomegranate seeds (and a touch of brown sugar) that can serve as a sauce or a side dish to fish, steak, prime rib, or pork loin | JuliasAlbum.com | gluten free recipes, food