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WHAT ARE BEEF NECK BONES?

Neck bones are a poor man’s or hood beef short ribs, in my opinion. They’re just as tender as short ribs and even oxtails, but less fatty.

As much as I adore neck bones, I hope they don’t go the way of oxtails and remain a well-kept secret.

Then, like them, neck bones and bones will be appropriated, and we’ll be paying $20 per pound. What’s not to like about the underappreciated beef neck bones?

They’re cheap, tasty, and versatile. If you’re looking for more information on oxtails, check out my post on braised oxtails.

SERVING SUGGESTIONS:

After braising, you can serve these deep, flavorful meaty necks on their own. I serve mine with grits or rice laced with the reduction from the braising liquid.

Remove the neck bones from the pot and cook the braising liquid on high heat until it reduces to gravy consistency.

You can also thicken the liquid by adding a slurry of water mixed with cornstarch as it cooks down.

ARE NECK BONES GOOD FOR BONE BROTH?

Neck bones are ideal for making beef bone broth. Neck bones contain a lot of collagen, which gives the broth body a rich flavor.

They also have a lot of meat, which helps prevent the sour, off-flavor that can occur with roasted bones.

WHAT ELSE CAN NECK BONES BE USED FOR?

Beef neck bones can be used in a variety of ways. Aside from the bones being useful in broths and soups, the meat can be used in a variety of recipes as the star or as a supporting ingredient.

They can be found or used in any of the following ways:

• Substitute for much more expensive beef short ribs
• Sandwich
• Tacos
• Pho with beef
• Served with beans or potatoes

HOW LONG TO COOK NECK BONES IN A PRESSURE COOKER?

Beef neck is a less common cut of beef, but it is delicious and intensely flavored. It’s similar to beef shanks or oxtail.

However, because it is less popular, it is less fatty than oxtail and less expensive. Are you still interested?

Due to the high cartilage content of beef neck, it requires long, slow cooking in liquid to become perfectly tender and fall off the bones.

The neck is a low-cost cut that will be tough if cooked quickly but flavorful and tender if cooked properly.

Your butcher will most likely provide it in slices with the bones in the center surrounded by meat. You could ask him to make your life easier by cutting the pieces a little smaller.

WHAT ARE BEEF NECK AND CLOD?

Beef neck, as the name implies, is derived from the animal’s neck. But we’re guessing that beef clod is a cut you’ve never tried before.

Clod refers to the cow’s shoulder, and it, like the neck cut, is usually sold ready diced or as a butcher’s steak.

Because these cuts come from areas of the cow that get a lot of exercise on a daily basis, the meat tends to be tougher and chewier if not cooked properly.

Frequently Asked Questions

Braised Beef Neck Bones Recipe [Slow-Cooked]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours and 10 minutes
• Yield: 4 servings

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Description

This recipe transforms a lesser-used cut of meat into a work of art. After braising in a red wine and stock mixture, the beef is rich and tender.

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Ingredients

• 4 pounds Beef Neck bones
• ▢Salt And Pepper
• ▢1 tbsp Olive Oil
• ▢1 medium Onion Finely Diced
• ▢3 medium Carrots Finely Diced
• ▢2 celery ribs diced
• ▢3 cloves Garlic minced
• ▢2 cups Red Wine
• ▢2 cups Beef Broth
• ▢6 oz tomato paste
• ▢1 tbsp smoked sweet paprika
• ▢½ tbsp all spice
• ▢1 bay leaf

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Instructions

1. Salt and pepper the outside of the neck bones. Brown the neck bones on all sides in a large skillet over high heat. Set aside and keep for later.
2. Sauté the carrots, onions, celery, and garlic in the pot for 3-5 minutes. Season with paprika, all spice, and salt and pepper to taste.
3. Mix in the tomato paste with the vegetables in the pot.
4. Deglaze the pan with the wine, scraping up any brown bits stuck to the bottom of the pan with a wooden spoon. Combine the stock and bay leaf in a mixing bowl. Mix well, then return the neck bones to the pot. Garnish with fresh herbs.
5. Bring to a boil, then reduce to a low heat and cook for 4-6 hours. Alternatively, you can braise the meat in the oven at 275°F. Remove the neck bones and set aside to cool slightly. Remove the beef from the bones and chop it. The beef should be tender and easy to separate.

Notes

Sear the neck bones first, as you would any other braised meat recipe. Use a braising liquid that is slightly acidic, and make sure you have enough liquid to submerge the neck bones. Use a heavy lid on your pot. If it doesn’t, line the bottom of the pot with parchment paper and then cover with a lid while cooking (275-325 degrees in the oven).

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 360kcal
• Sugar: 9g
• Sodium: 877mg
• Fat: 13g
• Saturated Fat: 4g
• Carbohydrates: 20g
• Protein: 20g
• Cholesterol: 49mg

Keywords: Beef neck bones recipe, braised beef neck bones recipe, beef neck bones, beef recipe

source: https://www.foodfidelity.com/braised-beef-neck-bones/

So, tonight, let’s make some surprisingly simple negimaki rolls!

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WHAT IS BEEF NEGIMAKI?

“Negi” is scallions in English, and maki is a roll, as I explained in my post about Japanese food terms. As a result, it literally means “beef scallion rolls.”

You can easily prepare these at home in the same way that they are served in Japanese restaurants. Wrap blanched scallions in thinly sliced beef strips, then pan-fry and coat with teriyaki sauce.

WHAT MAKES THIS RECIPE SO GOOD

• It’s a surprisingly simple recipe! This takeout favorite is simple to put together and cook in the comfort of your own home. Simply wrap the beef and scallions, make the marinade, and cook – that’s all there is to it!

• It’s topped with a tangy, flavorful, and savory sauce! This beef negimaki sauce is extremely flavorful and enhances the overall flavor of the dish. You only need a few simple ingredients to make this rich and delicious sauce!

• It’s actually enjoyable to make! When it comes to assembling these beef rolls, I love having all hands on deck. Everyone will have a great time rolling out and preparing this exciting homemade meal.

BEEF NEGIMAKI INGREDIENTS

• Beef: Thinly sliced beef cuts are widely available in Japanese supermarkets. Shoulder and thigh cuts are the most common. These thin cuts are most likely available at your local Korean butcher or Japanese or Korean grocery store. If you can’t find thinly sliced beef, get a flank steak and slice it as thinly as you can, then use a meat tenderizer to make it even thinner. A little trick I learned is to half-freeze the meat first, then slice the steak thinly about 5cm (2 inches) wide with a sharp knife.

• Negi Scallions: In many Japanese households, these Japanese beef roll-ups are a popular home cooking recipe. Not only do the Japanese blanch scallions, but they also blanch carrots, green beans, asparagus, and capsicums.

• Special Teriyaki Sauce: What makes this teriyaki sauce unique? Because oyster sauce replaces Mirin in this sauce, garlic and sesame oil are included. The oyster sauce adds depth of flavor to the basic teriyaki sauce, and the garlic and sesame oil add a delicious fragrance.

HOW TO MAKE NEGIMAKI

1. Freeze the steak until it’s firm. This makes it easier to cut meat into uniformly sized pieces.

2. In the meantime, prepare the glaze. Remove from heat and stir in sesame seeds and grated ginger (I like to add the ginger off heat because the hot sauce cooks it just enough while maintaining its sharpness).

3. Cut the steak into strips crosswise against the grain.

4. Pound the steak slices until they’re half the thickness they were when they were sliced.

5. Roll the steak slices around the scallions and secure with toothpicks.

6. Grill the rolls until charred, brushing with glaze after each turn.

7. Serve with glaze after slicing each roll into thirds.

DO I HAVE TO USE FLANK STEAK?

Flank steak is the most dependable and cost-effective cut for this technique. It’s lean with a few pockets of fat, making it ideal for flavor and cooking technique.

WHAT IF I DON’T HAVE/CAN’T FIND SAKE?

Sake adds a wonderful flavor to the sauce, but if you don’t have any on hand, you can substitute dry sherry, also known as cooking sherry.

Dry white wine is also an excellent substitute. If you don’t want to drink alcohol, replace the 14 cup sake with 1 tablespoon rice vinegar and 3 tablespoons water.

PERFECT FOR BENTO BOX

Many Bento box golden rules are met by beef roll ups. First and foremost, my photo does not do justice to how lovely they are when cut.

They’re very photogenic and look lovely in a bento box. It’s still delicious cold in the bento box because it’s so well seasoned.

Furthermore, because the sauce is thick and coats well, it will not make the other foods in the lunch box soggy, nor will liquid leak out of the bento box. As a result, they are ideal for Bento box menus.

BEEF NEGIMAKI VARIATIONS

In fact, thinly sliced pork belly is frequently used to make Negimaki in Japan. You can use any meat you want as long as it is thinly sliced and can be rolled.

You can also change the filling of the vegetables. If you don’t have oyster sauce or sesame seed oil, you can substitute regular teriyaki sauce.

CHEF’S TIPS

• Roll and secure this beef negimaki with toothpicks! It may take a few tries to get the hang of this process. As a result, use toothpicks to assist you along the way to make your life easier.

• Cook the sauce on a low heat, stirring frequently. Cooking the sauce at an excessively high temperature will not hasten the thickening process. Instead, it may crystallize and burn the sugar, which we definitely do not want!

• Change up the fillings however you want! Crispy carrots or asparagus would complement the scallions in this beef negimaki recipe nicely. Any sliced vegetable will work well inside these rolls.

Frequently Asked Questions

Beef Negimaki Recipe [Japanese Beef Roll Ups]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 servings

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Description

Beef Negimaki recipe with step-by-step photos, a Japanese home-cooking staple. It’s simple, quick, and delicious to make. Ideal for weeknight dinners and Bento boxes.

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Ingredients

• 300 g Thinly sliced beef *1
• 8 Blanched scallions
• 1/4 carrots Parboiled *2
• 8 green beans Parboiled
• 1 tbs plain flour or potato starch(Katakuriko)

Sauce

• 1 clove garlic mashed
• 1 tbs sesame oil
• 3 tbs Sake *3
• 1 tbs soy sauce
• 1 tbs oyster sause
• 1 tbs sugar

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Instructions

1. Remove the blanched scallions and cut them into 5cm (2 inch) wide strips. Cut carrots into sticks and green beans in half before parboiling and setting aside.
2. Place the thinly sliced beef on a chopping board, top with the prepared scallions and vegetables, and tightly roll it up. The beef stlip should be approximately 20cm (8 inch) long. If the meat is shorter than it, slightly overwrap beef slices to make them 20cm (8 inch) long.
3. You can secure the meat by tying the end with a toothpick (optional)
4. Repeat this process until all of the beef has been used (I made about 8 negimaki out of 300 g beef)
5. Coat the roll-ups in flour.
6. In a frying pan over medium heat, heat a little sesame oil and add the beef roll ups.
7. With the lid on, cook one side for about 2- 3 minutes, or until browned.
8. Cook the beef roll ups for another 2-3 minutes on the other side.
9. Combine all of the sauce ingredients and pour over the sizzling beef roll-ups in the frying pan.
10. Serve with a fresh green salad.

Notes

Thinly sliced pork belly or other meat can be substituted. If you can’t find thinly sliced beef, freeze it for a few hours. Then, as mentioned in the previous post, thinly slice it with a sharp knife.

Other vegetables mentioned in the post, such as asparagus and cupcicums, can be substituted.

• Category: Beef
• Method: Beef
• Cuisine: Japanese

Nutrition

• Serving Size: 8 servings
• Calories: 145kcal
• Sugar: 2g
• Sodium: 210mg
• Fat: 10g
• Saturated Fat: 4g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 26mg

Keywords: Beef negimaki recipe, japanese beef negimaki recipe, beef negimaki, beef recipe

source: https://www.chopstickchronicles.com/japanese-beef-roll-ups/

While not authentic, Beef Larb is simple to prepare and has all of the great flavors you’ve come to expect from Thai cuisine.

It’s brimming with fresh herbs, and the beef is drenched in the best savory sauce. For a filling meal, serve the beef over coconut lime rice.

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WHAT IS BEEF LARB

Larb Gai is a traditional Thai and Laotian dish that is a meat salad flavored with lime, garlic, chili peppers, palm sugar, fish sauce, and rice powder.

It’s a flavor explosion with spicy, sour, sweet, and salty notes in every bite. My Beef Larb recipe isn’t an authentic Thai dish, but it is a quick 30-minute weeknight dinner.

Authentic larb can be a time-consuming labor of love, not a weeknight recipe, so you can now enjoy this “cheaper” larb whenever cravings strike!

To make this recipe more accessible, I’ve substituted soy sauce for fish sauce (a more readily available ingredient in most kitchens), replaced the traditional ground up chilies with chili sauce, and omitted the toasted rice powder.

You’ll need some fresh ingredients, such as herbs, lime, and zucchini, but the rest should be pantry staples, such as frozen ground beef, rice, coconut milk, soy sauce, chili sauce, rice vinegar, cornstarch, and oil.

SIMPLE THAI LARB RECIPE (LARB MOO) – WHAT SURPRISES ME THE MOST

Thai larb cooks in a surprisingly short and straightforward manner. Until the meat is fully cooked, it is barely seasoned.

This is nearly the inverse of how I was taught to cook ground/minced meat, which is seasoned first to bring out more flavor.

On the other hand, I completely understand the logic behind Thai larb.

The meat-based salad is garnished with tons of fresh herbs, mint, and citrus, and all of these ingredients don’t do well with heat, so it’s no surprise that Thai larb has become a popular dish around the world due to its simplicity and ability to be enjoyed all year round.

HOW TO ENJOY BEEF LARB 

1. Over coconut rice: Our favorite way to serve Beef Larb is on top of coconut lime rice. This rice is incredibly simple to make; we replace the majority of the water with a can of coconut milk and stir in some lime juice and zest once it’s cooked.

2. With sticky rice: Larb Gai is traditionally served with sticky rice. Try this sticky rice recipe for a delicious treat.

3. In lettuce wraps, layer lettuce (Boston, Bibb, or Iceberg) with rice and the beef mixture.

4. In a salad, layer chopped lettuce, beef, and a few more vegetables (like cucumbers, cherry tomatoes, thinly sliced sweet peppers, or red onions). Make a quick Thai-inspired vinaigrette to go with it.

5. As a bowl meal: To make a bowl meal, use rice as the base, top with the beef mixture, and add some fun elements like pickled red onions or a creamy avocado.

6. Over cauliflower rice: Serve Beef Larb over riced cauliflower for a low-carb meal.

HOW TO MAKE LARB: 

The recipe takes only 30 minutes to prepare!

STEP 1: Begin by “quick pickling” the red onions. This reduces the bitterness and bite. Cut the onions into thin slices.

STEP 2: Saute the onion, garlic, and lemongrass in a skillet until tender. Stir in the chili flakes.

STEP 3: Toss in the ground meat. You can use ground chicken, turkey, beef, pork, or lamb. I’ve used lamb in this case. If you’re new to cooking with lamb, starting with ground lamb is the best way to get started. Handle it as if it were ground beef. In case you were wondering, a 3 oz. A serving of American Lamb is very nutrient-dense, with 23 grams of protein and an excellent source of zinc, selenium, riboflavin, niacin, vitamin B12, and vitamin B6 – all of which help to boost immunity!

STEP 4: Prepare the cucumber, radishes, scallions, and fresh herbs while the ground meat is cooking. I used colorful watermelon radishes in this recipe, but regular radishes also work well and add a nice crunch.

STEP 5: Drain the fat from the browned meat using a strainer (especially if chilling the salad), then add the warm meat to the bowl with the cucumbers, radish, onions, and herbs.

STEP 6: Toss it with fish sauce and lime juice. Adjust the lime juice and heat to taste. Find a happy medium! Larb is generally very tangy due to the lime juice, with a lot of debt owed to the fish sauce. To help balance the flavors, a little brown sugar or honey is added.

STEP 7: To increase the heat, add fresh chili, finely chopped extra for heat, totally optional. Serve the Larb warm,  or chill it for later. Either way you will love the flavor!

VARIATIONS

• Add a splash of fish sauce: A splash or two of fish sauce will enhance the Thai flavor. If you enjoy Thai flavors, you could add a tablespoon or two; add slowly and to taste.

• Adjusting the spiciness: Start with 1 teaspoon of chili sauce and work your way up, going slowly if you’re sensitive to heat. You can also substitute Sriracha® sauce for the chili sauce (Note that a lot of the flavor in this dish does come from the chili sauce). You can also add an extra teaspoon or two of sugar to balance out the heat from the Sambal Oelek (chili sauce).

• Change up the herbs: This meal contains cilantro, mint, and basil; we love all of these herbs in this dish, and they add a unique flavor. That being said, feel free to use whatever you have on hand. One herb, or a combination of two herbs, is preferable to none!

• Substitute chopped eggplant, summer squash, or chayote squash for the zucchini!

IS LARB SERVED HOT OR COLD?

Larb is frequently served warm over cold lettuce wraps, creating a nice texture and temperature contrast!

However, Larb is delicious when served cold! Larb remains in the. Refrigerate for up to 3 days, and serve chilled.

EXPERT TIP:

• Larb is typically intensely seasoned – spicy, tangy, salty, all the flavors – so I like to serve it with rice and cool crunchy veggies – cucumber, radish, jicama, lettuce, and so on – to help “mellow” it out.

• If you’re serving the Larb Salad as a main course, pair it with rice.

• If you’re serving the Larb as an appetizer, you can skip the lettuce cups. Alternatively, serve with both!

• The leftover Larb will keep in the fridge for 3 days.

Frequently Asked Questions

Quick Beef Larb Recipe [Just 30 Minutes]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Beef Larb is a 30-minute dish that has all of the great flavors you know and love from Thai food. It’s brimming with fresh herbs, and the beef is drenched in the best savory sauce. For a filling meal, serve the beef over coconut lime rice.

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Ingredients

Beef

• 1 and 1/2 tablespoons coconut oil (or olive oil)
• 1 tablespoon finely minced garlic ~3-4 cloves
• 1 tablespoon minced ginger ~1 inch piece
• 1 cup thinly sliced green onions white and green parts (~4-6 onions)
• 1 pound lean (90/10) ground beef

Quick Sauce

• 1 teaspoon cornstarch
• 1/4 cup regular, all purpose, (not light) soy sauce
• 2 tablespoons lime juice and 1 teaspoon zest zest (~1 large lime)
• 1 tablespoon Sambal Oelek (ground chili paste) (See Note 1)
• 1 teaspoon white sugar
• 1 and 1/2 to 2 tablespoons rice vinegar
• Fine sea salt and pepper
• 1 cup chopped fresh herbs (I use/recommend a combo of cilantro, mint, and basil (See Note 2)
• Optional: 2-3 Persian cucumbers or 1 English cucumber, additional lime wedges (for serving), fish sauce
• Coconut Lime Rice (optional)
• 1 cup basmati rice
• 1 and 1/2 cups (1 can) full fat coconut milk
• 1/2 cup water
• 1 large lime (~1 teaspoon zest and 2 tablespoons juice)

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Instructions

COCONUT BASMATI RICE: Begin with the rice (if making). 1 cup basmati rice, 1.5 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Place over high heat, stirring constantly. Reduce the heat to low and cover the rice once it has begun to boil. Simmer for 13-18 minutes, or until the liquid has been absorbed. Remove from heat, cover, and set aside for 10-15 minutes; if you rush it, it will be sticky! Fluff the rice with a fork, then add the lime zest and juice. Stir well and divide evenly among plates.

SAUCE: Combine 1 teaspoon cornstarch and 1/4 cup soy sauce in a small bowl. Whisk in the 2 tablespoons lime juice, 1 teaspoon lime zest, 1 tablespoon Sambal Oelek (See Note 1), 1 teaspoon white sugar, and 1 and 1/2 tablespoons rice vinegar until smooth. I use 2 tablespoons, but add slowly to taste. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper (leave out salt if you’re concerned about soy sauce saltiness; you can always add more at the end). Set aside after whisking with a fork until smooth.

BEEF: In a large cast iron skillet, melt 1 1/2 tablespoons coconut oil over medium high heat. When the oil begins to shimmer, add 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 1 cup thinly sliced green onions. 3-4 minutes, or until fragrant and tender. Increase the heat to high and add the ground beef to the center of the pan, pushing the vegetables to the edges of the pan. Allow for 30 seconds without moving, then flip to the other side and allow for another 30 seconds. Season the beef to taste with salt and pepper (I add a tiny pinch of each). Then, using a wooden spoon, break up the beef and cook until it is no longer pink on the inside and completely cooked through. Remove any accumulated grease from the pan and add the 2 cups diced zucchini. 3-4 minutes, stir until softened Turn the heat down to medium-low. Whisk the sauce again with a fork, then pour it over the beef and cook for another 1-3 minutes, or until the beef is glossy and the sauce has thickened and coated everything. Adjust any of the sauce ingredients to taste; flavors should really “sing,” so add more lime juice or salt until they do. If desired, you can also add some fish sauce here (more authentic Thai flavor). Take the pan off the heat and stir in the 1 cup coarsely chopped herbs. Gently mix everything together.

SERVE: Toss the coconut basmati rice with equal amounts of beef. Top with sliced Persian cucumber and lime wedges if desired. Enjoy right away.

Notes

The Sambal Oelek adds a lot of flavor and is quite spicy. If you are sensitive to heat, start with 1 teaspoon of the sauce and work your way up. You can also substitute Sriracha sauce for the chili sauce (Note that a lot of the flavor in this dish does come from the Sambal Oelek).

The herbs add so much flavor to this dish; however, if you prefer, use a combination of two of the herbs instead of the three suggested. To get 1 cup of herbs, coarsely chop them and measure them very loosely.

The optional coconut lime rice is not included in the nutrition facts. A serving with rice contains 402 calories.

• Category: Beef
• Method: Beef
• Cuisine: Thailand

Nutrition

• Serving Size: 4 servings
• Calories: 230kcal
• Sugar: 4g
• Sodium: 168mg
• Fat: 7g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 68mg

Keywords: Beef larb recipe, thai beef larb recipe, beef recipe, beef larb

source: https://www.chelseasmessyapron.com/beef-larb/

There is usually more beef to go around than kidney, feet, tongue, head, or any other delectable cow parts that most Americans discard.

I found cow kidney stew to be quite interesting the first time I tried it.

I would only eat the sauce for many years, not the meat. The meat tasted like rubber to me at first, but the texture grew on me.

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SEASONING COW KIDNEY: Grilled Beef Kidney Recipe

Different strokes for different folks, but here are some of our favorite Jamaican herbs and spices for this and any stew:

• Browning
• Thyme
• Scotch Bonnet Chili
• Pimento
• Sweet Chili Pepper
• Seasoning for All Purposes
• Garlic
• Onion

WHERE TO BUY BEEF KIDNEY?

Fortunately, there are many ethnic and Caribbean grocery stores near me in New York. This makes it extremely simple to locate rare ingredients from various countries.

Kidney is now widely used in raw dog food and can be found in most grocery stores and grocery delivery services.

Surprisingly, beef kidney is a very inexpensive ingredient; I purchased a whole cow kidney for less than $4. It’s literally $1 per serving.

COW KIDNEY SMELL

Raw may not be a smell, but it is the best way I can describe it. Both humans and animals have kidneys that perform essentially the same functions.

Their primary function is to cleanse the blood of toxins and convert waste into urine. Taking a wild guess, I believe that is where the smell originates.

DO YOU HAVE TO SOAK KIDNEYS BEFORE COOKING?

Once you’ve cut off the parts of the kidneys that need to be removed, soak them in salted water or milk to ensure they don’t smell “funky” (like urine) when you cook them.

ARE BEEF KIDNEYS GOOD TO EAT?

Beef kidneys are a lean edible organ meat that contains some essential nutrients.

Although kidney meat is not commonly consumed in the United States, it is considered a delicacy in much of the rest of the world.

Beef kidneys can be served on their own or as an ingredient in other dishes such as kidney stew and kidney pie.

HOW TO MAKE GRILLED BEEF KIDNEY?

1. Wash the beef kidneys to remove the membranes and fat that are attached to them. (Don’t worry if you haven’t done it before; it will be immediately obvious.) To avoid injuring the precious little ones, you’ll need a sharp knife.

2. In a small bowl, combine the olive oil, minced sage, and balsamic vinegar.

3. Marinate the beef kidney halves in the marinade for about tweo hours.

4. Using a small pan over medium heat, heat the oil until it is very hot but not smoking. Fry the sage leaves for about 10 seconds, or until crisp.

5. Preheat the grill to high (grill pan, griddle or cast iron pan). Place the bladder halves on the grill after removing them from the marinade. Grill for a minute or two on each side. (This will vary depending on the size of the kidneys, the grill/pan, and other factors, but don’t overcook them or they’ll be dry and rubbery.)

6. Place each kidney on a plate and season liberally with salt and pepper before garnishing with fried sage leaves and serving immediately.

HOW DO I PREPARE MY KIDNEYS?

Preparation. If the butcher hasn’t already done so, peel the kidneys’ outer membrane, then cut them in half and snip out the white core.

Soak the kidneys in cold milk for about 30 minutes before cooking to give them a milder flavor.

CAN YOU FREEZE BEEF KIDNEY?

Liver, kidneys, and offal should not be stored in the freezer for more than three months.  

Time meat dishes freeze well, and making them ahead of time can save you time and effort.

For example, if you make a meat lasagne, you can prepare it ahead of time, freeze it, and then simply reheat when you need it.

Frequently Asked Questions

Grilled Beef Kidney Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hour and 30 minutes
• Yield: 4 servings

Print Recipe

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Ingredients

• 1 Whole Beef Kidney Cleaned
• 1 Tablespoon All Purpose Seasoning
• 1 Small Onion Sliced
• 3 Cloves Garlic Chopped
• 1 Teaspoon Scotch Bonnet Pepper Chopped
• 1 Sprig Thyme
• 6 Whole Pimento
• 1 Tablespoon Jamaican Browning
• 1 Tablespoon Coconut Oil
• Water as Needed

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Instructions

How to Prepare Beef Kidney

1. Place the beef kidney flat on a cutting board and separate the meat from the inner white piece with the tip of a knife.
2. Once all of the flesh has been removed, cut it into 12 inch pieces.

How to Clean a Beef Kidney

1. In a bowl, combine the cut beef kidney, cool water, and a splash of white vinegar.
2. Move the kidney around with a spoon or your hand, then set it aside for at least 5 minutes.
3. Drain after rinsing with cool water.

Seasoning Beef Kidney

1. After the beef kidney has been cut and cleaned, combine it with the all-purpose seasoning, Jamaican browning, and all of the herbs and vegetables.
2. Mix all of the ingredients together with your hands or a spoon. Allow the meat to marinate for at least 30 minutes, but preferably overnight.

Beef Kidney Seasoning

1. After you’ve cut and cleaned the beef kidney, combine it with the all-purpose seasoning, Jamaican browning, and all of the herbs and vegetables.
2. With your hands or a spoon, combine all of the ingredients. Allow at least 30 minutes, but preferably overnight, for the meat to marinate.
3. How to Cook Seasoned Beef Kidney
4. In a skillet over medium heat, melt the coconut oil.
5. After adding the seasoned beef kidney, cook for 8 minutes. Between stirrings
6. When all of the liquid has been absorbed after 8 minutes, begin adding 2 cups of water and cover. Cook for 20 minutes more before adding 2 cups of water.
7. Cook, covered, for 20 minutes, then uncover for 5 minutes to reduce the sauce.
8. Serve with boiled green bananas and jasmine rice.

Notes

Some people like to thicken the sauce with ketchup.

Feel free to add some ketchup to your beef kidney stew.

• Category: Breakfast
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 439kcal
• Sugar: 1g
• Sodium: 89mg
• Fat: 11g
• Saturated Fat: 6g
• Trans Fat: 1g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 49mg

Keywords: Beef kidney recipe, grilled beef kidney recipe, beef recipe

source: https://eatwithyoureyesllc.com/900/beef-kidney/

The lady serves you a plate of hot rice with tender beef coated in a dark sauce on the side. Then she hands you a bowl of plain soup, which she says you can refill if you like.

Your patience thickens with each bite of beef, and your body heats up with each sip of soup. And you return to the road as a different person.

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WHAT IS BEEF PARES?

Beef pares is a traditional Filipino dish that consists of two main courses: saucy beef and beef soup. They’re always served with rice, hence the name pares (Filipino for “pair”).

The beef is braised or pressed to tenderize it before being tossed in a sweet-savory asado (Chinese barbecue-style) sauce.

When the latter method is used, the liquid used for braising is repurposed as a clear soup that is served to finish the meal.

The most famous beef pares is pares sa Retiro, which refers to the original version made in Quezon City’s Retiro (now N.S. Amoranto Street).

THE BEEF PARES TESTS

We were looking for two things in our quest to make the best beef pares: extra tender beef that retains flavor and a hearty broth that can stand on its own.

So we put two common beef cuts used for pares to the test, as well as whether instant broth could provide the desired experience.

KADERA VS. KALITIRAN

Both kadera (chuck rib) and kalitiran (blade clod) are beef cuts taken from the cow’s shoulder. Being around more overworked muscles makes them naturally tough.

As a result, they must be cooked slowly and at a low temperature, making them suitable for stews such as pares.

However, we discovered that the kalitiran was superior because it contained more meat and collagen, and its texture was more appropriate for the dish.

Furthermore, the kalitiran absorbed the asado sauce far better.

The kadera became tender after the same amount of time in the oven. When eaten, however, it felt drier in the mouth.

INSTANT VS. HOMEMADE BROTH

We don’t always believe that everything made from scratch is always better, even though it frequently is.

So we decided to give instant broths the benefit of the doubt, hoping that this recipe wouldn’t require the extra few hours to make homemade broth.

First, we experimented with boxed broth. While the color was appealing, the flavor was unnatural (our tester described it as tasting like “wet cat food”). It also had an unappealing odor.

We then attempted to make broth with bouillon cubes. This is a method we are not afraid to use.

However, while it works as a substitute for recipes that call for beef broth that must be added to another dish, it falls short on its own. It was greasy and a little salty.

HOW TO COOK BEEF PARES

If you’re making a beef dish, this is the ideal time to use your pressure cooker.

The pressure cooker raises the temperature inside the pot, resulting in faster cooking and more tender beef. If you don’t have any on hand, you can slow-cook the beef, but it will take a long time.

To begin, pressure cook the beef pares to create a savory beef broth and super tender beef meat. Keep the beef broth aside.

A portion of it will be used to make the sauce, while the remainder will be served as is. Sauté the aromatics before adding the beef cubes and the remaining ingredients to make a dark sauce.

To adjust the thickness of the sauce, add a slurry. Serve the beef pares with garlic fried rice and beef broth. Eat them together for a wonderful pares experience!

Frequently Asked Questions

Best Beef Pares Recipe [Flavorful and Tender]

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings

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Description

Soy sauce-braised beef with star anise. This dish pairs well with garlic fried rice and a bowl of beef stock on the side.

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Ingredients

• 2 ½ lbs. beef cubed
• 1 piece Knorr Beef Cube
• 2 pieces star anise
• ¼ cup brown sugar
• ½ cup scallions chopped
• 2 thumbs ginger minced
• 6 tablespoons soy sauce
• 1 piece onion chopped
• 5 cloves garlic crushed
• 2 ½ cups water
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

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Instructions

1. In a cooking pot or pressure cooker, heat the oil. Saute the onion, garlic, and ginger in a skillet.
2. Once the onion has softened, add the beef. Cook until golden brown.
3. Pour in the soy sauce and water. Stir.
4. Combine the Knorr Beef Cube with the star anise. Cook for 15 minutes on high pressure in a pressure cooker covered with a lid.
5. Season with salt and ground black pepper, then add the brown sugar. Cook for another 8 to 10 minutes, or until the sauce has reduced slightly.
6. Serve with sinangag and beef stock and garnished with chopped scallions. Please share and enjoy.

• Category: Beef
• Method: Beef
• Cuisine: Filipino

Nutrition

• Serving Size: 4 servings
• Calories: 3622kcal
• Sugar: 61g
• Sodium: 7814mg
• Fat: 269g
• Saturated Fat: 90g
• Carbohydrates: 80g
• Fiber: 4g
• Protein: 210g
• Cholesterol: 805mg

Keywords: Beef pares recipe, best beef pares recipe, beef pares, filipino beef stew, beef recipe

source: https://pepper.ph/beef-pares-recipe/

With fork-tender beef, root vegetables, and colorful bell peppers in a rich, flavorful tomato sauce, this Filipino beef stew is hearty and delicious!

It’s sure to satisfy with juicy chicken, tender root vegetables, and colorful bell peppers slow-cooked in fresh tomatoes!

Today, on the other hand, it’s all about the beef afritada. This is my hands-down favorite version of the many variations of this ubiquitous Filipino stew.

I’m not a big fan of beef, but there’s something about fork-tender meat smothered in a thick, hearty sauce that I can’t get enough of.

It’s also simple to make with only a few ingredients and can be done in one pan. Ideal for busy weeknights!

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WHAT’S THE DIFFERENCE BETWEEN AFRITADA, MECHADO, AND CALDERETA?

I used to wonder what the difference was between menudo, caldereta, mechado, and afritada when I was younger. Even Filipinos find it perplexing.

One of the differences appears to be how afritada is prepared. While the others take a long time to cook, afritada can be ready in under 30 minutes.

When you want a tomato dish but need it to be ready quickly, this is your best bet. The ingredients are also unique.

Afritada is one of the simplest tomato dishes we have inherited from the Spanish. It’s simply stewed pork.

It also has fewer ingredients and is less expensive. The only ingredients in this pork dish are tomato sauce, meat (pork or chicken), potato, carrots, and bell pepper.

Others have a lot more, such as menudo, which has liver and raisins. In terms of ingredients, afritada is the most similar to mechado, with the exception that mechado contains soy sauce.

Another significant distinction could be the cut and type of meat. Menudo is made with a very small cut of pork.

From the small cut in Spanish Caldereta is large beef or goat meat with bones, and the classic Filipino Mechado (also beef) is shaped like a log.

COOKING TIPS

• Pan-fry the potatoes, carrots, and bell peppers to help them hold their shape in the sauce.

• To ensure even cooking, cut the beef into uniform pieces.

• Excess moisture will create steam and prevent the meat from developing a caramelized crust, so pat it dry with paper towels.

• Sear the beef thoroughly. Brown on medium-high heat, taking care not to crowd the pan. Allow the meat to sear for a few minutes before turning.

• Contrary to popular belief, searing meat adds depth of flavor and a more appealing color rather than sealing in moisture. Finish the stew in the same pan, and don’t bother washing or wiping it down after browning the beef. The browned bits add a lot of flavor to the stew!

• Reduce the liquid until it clings to the meat and potatoes, or simmer until it thickens to a hearty sauce that can be spooned over rice.

Frequently Asked Questions

Easy Beef Afritada Recipe [Afritadang Baka]

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(2 votes, average: 3.00 out of 5)
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3 from 2 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours and 15 minutes
• Yield: 4 servings

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Description

Beef Afritada in a rich, flavorful tomato sauce with fork-tender beef, potatoes, carrots, and bell peppers. This Filipino beef stew is a family favorite because it is hearty and delicious.

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Ingredients

• 1/4 cup canola oil
• 2 medium potatoes, peeled and quartered
• 1 large carrot, peeled and cut into cubes
• ½ green bell pepper, seeded and cut into 1-inch cubes
• ½ red bell pepper, seeded and cut into 1-inch cubes
• 2 pounds beef chuck, cut into 2– inch cubes
• 1 onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 tablespoon fish sauce
• 1 can (15 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 2 cups water
• salt and pepper to taste

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Instructions

1. Heat the oil in a skillet over medium heat. Cook, turning once or twice, until the potatoes and carrots are lightly browned. Remove from pan and pat dry with paper towels.
2. Cook for 30 to 45 seconds after adding the bell peppers. Remove from pan and pat dry with paper towels.
3. Remove all but about 2 tablespoons of the oil from the pan. Increase the heat to medium-high. Cook for 1 to 2 minutes, then turn and cook for another 1 to 2 minutes, or until lightly browned. Remove from the heat and set aside to keep warm.
4. If necessary, add another tablespoon of oil. Cook, stirring frequently, until the onions and garlic are softened.
5. Beef should be added.
6. Cook for 1 to 2 minutes after adding the fish sauce.
7. Combine the crushed tomatoes, water, and tomato paste in a mixing bowl. Bring to a boil, stirring constantly until evenly distributed.
8. Reduce the heat to low, cover, and cook for 1 1/2 to 2 hours, or until the beef is tender. If the sauce is drying out before the meat is tender, add more water in 1/2 cup increments as needed.
9. Cook for another 4 to 5 minutes, or until the potatoes and carrots are tender and the sauce has thickened and reduced to your liking.
10. Cook for about 1 minute, or until the bell peppers are tender but still crisp.
11. Season to taste with salt and pepper. Serve immediately.

Notes

To ensure even cooking, cut the meat into uniform pieces.

Pat the beef dry with paper towels to remove excess moisture, which will produce steam and prevent the meat from developing a caramelized crust.

Sear the beef thoroughly. Brown on medium-high heat, taking care not to crowd the pan. Allow the meat to sear for a few minutes before turning.

• Category: Beef
• Method: Beef
• Cuisine: Filipino

Nutrition

• Serving Size: 4 servings
• Calories: 570kcal
• Sugar: 8g
• Sodium: 726mg
• Fat: 30g
• Saturated Fat: 11g
• Fiber: 6g
• Protein: 49g
• Cholesterol: 156mg

Keywords: Beef afritada recipe, easy beef afritada recipe, beef afritada, beef recipe

source: https://www.kawalingpinoy.com/beef-afritada/

Just three simple ingredients and 20 minutes later, you’ll have a super delicious and nutritious spread (or eat it with a spoon!).

Beef liver may not be everyone’s favorite food, but it is one of my favorite meals. I used to love eating beef liver sautéed with onions and sour cream as a kid.

The texture of liver is distinct, and it can be quickly transformed into a paste or spread.

To make a beef liver pate, combine your favorite spices, butter or ghee, and some delicious onions in a blender until the desired texture is reached.

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HOW TO MAKE PATE AT HOME

This recipe is so simple that it will only take you 30 minutes to complete.

To remove any blood from the liver, thoroughly wash it and pat it dry with paper towels. Set aside. Cut into pieces (any size works) and set aside.

In a medium saucepan, melt high-quality butter. If you have a heavy bottom pan, that would be ideal.

Cook for a few minutes with chopped onions (and garlic or garlic powder) before adding liver. You want to cook it until it’s no longer pink on the inside, but don’t overcook it or it’ll dry out.

This is the exciting part! In a small food processor or blender, combine all of the ingredients.

To achieve the desired consistency, add more soft butter, truffle oil, or olive oil. To blend, scrape unprocessed pieces from the side down.

The texture of the mixture should be smooth and not grainy. Add more of your favorite spices or vegetables if desired.

I’m sure it’ll be delicious with roasted jalapenos or red peppers. Alternatively, garnish with chopped scallions or cilantro.

INGREDIENTS AND SUBSTITUTIONS

• Beef liver – Although other cuts of beef can be used, liver is recommended.
• Butter – Because it adds more flavor than oil, butter is preferred over oil. However, if you must use oil, I recommend olive oil.
• Onion – Yellow onions are preferred, but shallots can also be used.
• Garlic – Fresh garlic cloves are preferred, but garlic powder can be substituted.
• Cream cheese is the foundation of the dip and should not be substituted.
• Heavy cream can be substituted for milk, but cream adds more richness.
• Sage – You can also use fresh rosemary, thyme, or a combination of the three.
• My grandmother’s secret ingredient was hard-boiled eggs. The blended hard-boiled eggs lighten the pate’s texture. They can be left out, but I wouldn’t recommend it.

WHERE TO BUY BEEF LIVER?

Beef liver is available in most major supermarkets, including Walmart, Safeway, and many others.

It is usually vacuum packed and sliced (see picture). It could be found in the freezer section or in the refrigerator.

CAN YOU FREEZE HOMEMADE PATE?

Absolutely! Pate freezes extremely well. Put it in an airtight container and seal the lid.

You can also remove all of the air from it by placing it in a small zip lock bag. Freeze the pate for up to 3 months, then thaw overnight in the fridge.

HOW TO STORE IT

To keep off-flavors from contaminating your pate, store it in an airtight container or tightly wrapped in plastic wrap in the refrigerator. This is best served cold and eaten within five days.

IS LIVER PATE HEALTHY?

Liver is high in nutrients that many people with autoimmune diseases lack, such as B vitamins, iron, zinc, and vitamins A and D!

Also, did you know that liver contains twice as much folate as spinach per ounce?

Folate is essential for women during their reproductive years, and a lack of folate has been linked to birth defects.

Because the liver is high in folate, vitamin A, and retinol (all of which are required during pregnancy), it is an important food for reproductive health and the health of a developing baby.

HOW TO PREPARE LIVER FOR ANY LIVER RECIPE

Allow me to prepare you if you have never worked with liver before. Because the liver has a slippery, slimy texture, I prefer to cut it into pieces with scissors rather than a knife.

And then there’s the blood. But don’t let that discourage you. Take a deep breath, rinse the liver under running water, and go for it – you’ll be glad you tried Liver Pate.

HOW TO SERVE LIVER PATE

If you’re following the GAPS diet, the following Liver Pate recipe works great as a dip for fresh veggies.

If you’re not, it tastes great with Homemade Wheat Thins, other crackers, and bread.

Frequently Asked Questions

Homemade Beef Liver Pate Recipe [30 Minutes]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings

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Description

Recipe for homemade beef liver pate that is also low carb, paleo, and keto! Just three simple ingredients and 20 minutes later, you’ll have a super delicious and nutritious spread (or eat it with a spoon!).

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Ingredients

• 1/2 lb beef liver
• 1/3 onion
• 1 tablespoon butter
• 1 garlic clove
• 1 teaspoon salt
• freshly ground pepper

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Instructions

1. In a medium saucepan, melt the butter.
2. Sauté the chopped onion and garlic for a few minutes, or until fragrant.
3. Wash and pat dry the liver. Chop it and toss it with the vegetables. Cook for about 5 minutes, or until the meat is no longer pink.
4. Transfer all of the ingredients to a food processor after they have been cooked.
5. Blend until completely smooth. If necessary, add more soft butter or oil.
6. Transfer to a serving dish and serve with crusty bread or crackers.

Notes

Blend in more butter or olive oil as needed.

Instead of fresh garlic, 1 teaspoon garlic salt can be used.

This recipe benefits greatly from truffle butter!

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 140kcal
• Sodium: 597mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Carbohydrates: 4g
• Protein: 17g
• Cholesterol: 232mg

Keywords: Beef liver pate recipe, homemade beef liver pate recipe, beef liver pate, beef recipe

source: https://thetopmeal.com/easy-beef-liver-pate-recipe/

Despite the fact that much British Indian food is influenced by Northern India, Pakistan, and Bengal, this dish originates in the south, specifically Goa.

In fact, it is a Portuguese dish that was given the Indian treatment hundreds of years ago. It was originally pork vindaloo, but it is now more closely associated with chicken, and I love beef vindaloo.

I prefer beef because it has a much stronger flavor. This gives me the freedom to experiment with the sour elements. Instead of just vinegar, I use a combination of vinegar, tamarind, and lemon juice.

Tamarind adds a sour note to curries such as my chicken pathia and minced pork curry.

In contrast to the relative simplicity of vinegar, which I use in my chicken pickle recipe, it has a complex sweet and earthy tone.

Indian cuisine has a long history with pressure cookers, and an Instant Pot curry is a thing of beauty.

This dish works equally well in an Instant Pot as it does on the stovetop. I’ve included instructions for both, though I prefer to use my Instant Pot.

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WHAT MAKES THIS RECIPE SO GOOD

• It’s a restaurant-quality dish that’s simple to prepare at home! A homemade Indian curry can be made in just one skillet. Make this recipe in the time it would take you to drive to a restaurant and order it!

• It has a strong flavor and is delicious! This beef vindaloo is brimming with warming spices and mouth watering flavor.

• It’s simple to adapt to your spice preferences. This recipe makes a very spicy vindaloo, but you can use less spice if you prefer. If you’re a spice fiend, go ahead and add a few more dashes of cayenne pepper (that is, if you dare).

A BRIEF HISTORY OF VINDALOO

“Vindaloo” was originally a meal of marinated meat in wine and garlic. It derives from the Portuguese dish “carne de vinha d’alhos,” which translates to “meat marinated in garlic wine.”

It was brought to India by Portuguese sailors, who adapted it with local ingredients, including the addition of dried chili peppers and other spices.

Vindaloo evolved as locals adopted new spices as it spread to other regions.

Even though it has evolved in its travels around the world, most styles continue to provide the spice level and flavor that we all crave.

KEY INGREDIENTS

• Vindaloo can be made with a variety of meats, including chicken, pork, and even lamb. My personal favorite is the beef version. You can buy pre-chopped beef chuck, also known as “stew meat,” or you can chop the beef yourself. To ensure even cooking, aim for beef chunks of equal size.

• Garam Masala is a popular spice blend in Indian cuisine. Garam masala is made up of a number of flavorful spices, including cinnamon, cardamom, coriander, and cloves. If you don’t already have a jar of this delectable spice blend, I highly recommend picking one up the next time you’re at the grocery store. Garam masala adds a ton of flavor to this beef vindaloo and is an essential component of the dish!

HOW TO MAKE BEEF VINDALOO (RECIPE) – THE METHOD

1. Once your beef has marinated, making Beef Vindaloo is simple. To begin, heat some olive oil in a large saucepan over medium heat. Any vegetable oil will do. Ghee is more commonly used.

2. After that, add the onion and peppers and cook for a few minutes to soften them. I used spicy serrano peppers in this recipe, but you can use milder peppers for a milder version. Jalapeno peppers are always a good choice.

3. Then, stir in the marinated beef. Cook for about 5 minutes, stirring occasionally. You want the beef to be brown all over. Stir in the tomato paste, followed by about 1/2 cup of water or chicken broth to form a sauce.

4. Season with salt and pepper to taste. Reduce the heat to low and leave the pan to simmer for at least 30 minutes, or until the beef is cooked through and the flavors have developed. You can leave it to simmer for a longer period of time if you prefer. I usually go for at least 40 minutes.

5. The main thing is to let the beef soften to your liking. If the sauce becomes too thick, simply add a little more water or broth until it reaches the desired consistency.

6. Serve with fresh herbs and extra spicy chili flakes over rice. It’s time to spice things up, my friends!

RECIPE VARIATIONS

• Some cooks like to add a bit of sugar to the seasoning blend, either white or brown sugar, though I didn’t this time.
• Garam masala, mustard seeds, ground black pepper, and ground cloves are also popular Vindaloo seasoning ingredients. If you want, you can include them.
• You can also change the seasoning ratios to your liking.

ADJUSTING THE HEAT AND SPICE LEVELS

Because of the ghost peppers, this recipe is extra spicy. Even without the ghost peppers, the vindaloo spice mix can be quite spicy for some people.

If you want to reduce the heat, leave out the ghost pepper powder and go easy on the cayenne. Cayenne pepper has a moderate level of heat.

You can increase the heat by adding more cayenne pepper. You can also experiment with different amounts of ghost pepper powder or flakes to suit your taste.

If it becomes too spicy, serve it with this Traditional Indian Raita recipe, which is made with spiced yogurt. It has a pleasant cooling effect.

CHEF’S TIPS

• Cook the onions for the full 15 minutes in the third step of this recipe. Cooking down the onions in this dish adds a tremendous depth of flavor. Don’t rush through this step, and feel free to add small amounts of water to the skillet to keep it from burning!

• If you have a low spice tolerance, leave out the cayenne pepper entirely. This recipe is already quite spicy, but the cayenne pepper kicks it up a notch. As a result, if you’re sharing with children or those who are sensitive to heat, leave out the cayenne pepper!

• Serve this beef vindaloo in any way you want! I like to eat mince with rice and warm naan bread.

FAQs on Beef Vindaloo Recipe

Simple Beef Vindaloo Recipe [Extra Spicy]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 1 hour and 10 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours
• Yield: 6 servings

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Description

This beef vindaloo recipe is always a crowd-pleaser. My version is deliciously spicy, but you can easily adjust the heat and spice to your liking.

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Ingredients

• 2 pounds beef chuck cut into bite sized pieces
• 2 tablespoons olive oil or use ghee (more traditional)
• 1 small onion chopped
• 2 serrano peppers chopped, or use Indian peppers if you can obtain them
• 2 tablespoons tomato paste
• 2 cups beef stock
• Salt and pepper to taste

FOR THE MARINADE

• ½ cup white wine vinegar
• 6 cloves garlic minced
• 2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
• 1 teaspoon paprika
• 1 teaspoon ginger
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon mustard powder
• ½ teaspoon cumin
• ½ teaspoon cinnamon

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Instructions

1. Place the beef in a large mixing bowl.
2. Whisk together the vinegar and all of the seasonings to make your marinade. Pour it over the beef and massage it in. Refrigerate for at least 1 hour, covered. Longer periods of time, such as overnight, are preferable.
3. Heat the olive oil in a large skillet over medium heat. Cook for about 4-5 minutes, or until the onion and peppers soften.
4. Cook for another 5 minutes with the beef and marinade to brown the pieces nicely.
5. Cook for another minute, stirring constantly, after adding the tomato paste.
6. Stir in the beef stock (you can also use chicken or vegetable stock, or just water) until the mixture thickens and becomes a sauce. If necessary, add more broth or water. Reduce the heat to low and continue to cook for 30-40 minutes, or until the beef is cooked through and tender.
7. Serve as is or with fresh herbs and chili flakes sprinkled on top of rice. Allow it to rain!

Notes

This is unquestionably a hot and spicy dish. Some would say it’s very hot, but you can tone it down by using milder chilies and going easy on the red chili flakes. If you want an even hotter version, use habanero or fiery ghost peppers, which will really heat things up.

• Category: Beef
• Method: Beef
• Cuisine: Indian

Nutrition

• Serving Size: 6 servings
• Calories: 357kcal
• Sugar: 2g
• Sodium: 370mg
• Fat: 22g
• Saturated Fat: 8g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 31g
• Cholesterol: 104mg

Keywords: Beef vindaloo recipe, beef vindaloo, vindaloo, beef recipe, easy beef vindaloo

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Yakisoba is a Japanese stir-fry dish made with ramen noodles, vegetables, and meat. This hearty dish is then seasoned with yakisoba sauce, a sweet and savory condiment similar to Worcestershire sauce.

I’m using rice noodles, lean strips of steak, heaps of veggies, and a sugar-free yakisoba sauce in this healthy beef yakisoba recipe.

You’ll love this healthier take on authentic beef yakisoba because it’s still delicious!

Yakisoba is Japanese for “fried soba” or “fried buckwheat noodles,” but the dish is typically made with Chuka soba (a Chinese wheat flour noodle) rather than buckwheat noodle.

I’ll be using gluten-free ramen noodles made of millet and rice in this recipe.

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WHAT ARE YAKISOBA NOODLES?

Yakisoba noodles are distinct from the buckwheat noodles known as soba noodles.

Yakisoba noodles, like ramen noodles, are wheat noodles with kansui (an alkalinizing agent) added to give them a springy texture and a yellow hue. Yakisoba noodles are usually steamed before packaging, so they cook quickly.

Look for yakisoba (usually fresh or frozen) or chuka soba noodles (which are often available dried). Ramen noodles, either fresh or dried, can be used. 

WHY IS THIS THE BEST BEEF YAKISOBA RECIPE?

Why bother making this when microwave beef teriyaki yakisoba containers are so convenient? Here are a few of the reasons:

• This quick beef yakisoba comes together entirely on the stovetop, so it doesn’t require much effort. Plus, I believe you’ll find it far superior to microwave ramen. The extra effort is definitely worthwhile!

• Unlike most beef yakisoba recipes, this one makes use of whole grain ramen noodles. If you want to learn more about the ingredients, scroll down to the “ingredients” section. Whole grains contain fiber and additional nutrients that refined grains lack.

• This healthy yakisoba recipe contains no added sugar, which is unusual for a dish of this type! The only sugar present is the type found naturally in vegetables (and some of the other ingredients).

• Extra vegetables piled in: I stuffed this dish with a variety of colorful vegetables and shiitake mushrooms. If you want to eat more vegetables for health reasons, this is the recipe for you. (In my opinion, the vegetables make the dish more colorful and visually appealing.)

• Plenty of high-quality protein: Beef takes center stage in this dish, providing protein as well as highly bioavailable iron and zinc. If you want to make a vegan or vegetarian version with “real foods,” replace the beef with chunks of seasoned tofu. (In case you’re wondering, my personal definition of “real food” is food that hasn’t been overly processed.)

BEEF YAKISOBA INGREDIENTS

Many of these ingredients adhere to the more traditional recipe style, which leans toward the umami.

If you prefer more fresh, balanced flavors, add 2 tablespoons of lime juice to the yakisoba sauce and garnish with fresh coriander.

• Noodles – The best noodles to use are dry wheat noodles. They hold up the best in terms of textural integrity, but fresh wheat noodles can also be used to speed things up.

• Yakisoba Sauce – The following ingredients can be found in most large grocery stores: Worchester sauce, oyster sauce, dark soy sauce, and mirin. I prefer to get these ingredients from a Chinese supermarket because they have better flavors for Asian cooking.

• Pickled Ginger – Is typically found alongside other Asian ingredients; it is pink and stored in a jar with pickling juice at room temperature. Once opened, store it in the refrigerator.

WHAT IS JAPANESE WORCESTERSHIRE SAUCE?

Japanese Worcestershire sauce, like traditional British Worcestershire sauce, is made with vegetables (tomatoes, carrots, and onions), fruit juice (prune, apple, and lemon), and broth, as well as vinegar, sugar, salt, and spices.

Japanese Worcestershire sauce is sweeter than British Worcestershire sauce.

WHAT KIND OF BEEF DO YOU USE?

For this dish, you can select from a variety of beef cuts. Just make certain that it is a tender, flavorful cut. You can make this dish with flank steak, flatiron steak, ribeye, or top sirloin.

Japanese markets frequently sell very thinly sliced beef for sukiyaki, which also works well for this dish. Pre-sliced steak is more expensive, but it saves time on preparation, so it’s sometimes worth it!

If you’re slicing the beef yourself, try to make it as thin as possible. To make this process easier, place the meat in the freezer for 20 to 30 minutes before slicing. The meat will become firmer and easier to cut as a result.

BEEF MARINADE FOR YAKISOBA INGREDIENTS

I didn’t use a beef yakisoba marinade for this stir fry noodle dish, but I did make a sauce. I don’t think you need to marinate the beef because of the flavorful sauce.

Most beef yakisoba sauce recipes call for Worcestershire sauce and ketchup, both of which contain sugar.

By omitting the Worcestershire sauce and using a low-sugar ketchup, my version is refined sugar-free. Even without Worcestershire, the dish has a lot of umami flavor from the soy sauce, mushrooms, and other ingredients.

LEFTOVER BEEF YAKISOBA

This dish, in my opinion, does not keep well as leftovers because the noodles begin to stick together. In other words, I wouldn’t make this as a meal prep recipe.

If you want to make this ahead of time, stir fry the beef and vegetables together with the sauce.

When ready to serve, cook the noodles, then add them to the reheated beef and vegetables and stir in the sauce (on the stovetop). The use of freshly cooked noodles makes a huge difference in the texture of this dish.

TIPS FOR DELICIOUS YAKISOBA

• To reduce the amount of time spent waiting between dishes, prepare all of the ingredients ahead of time.

• It’s best to make Yakisoba in a Wok pan because it gives the food enough room to cook. If you don’t have a Wok, you can substitute any large pan.

• To ensure a well-balanced flavor, cut the beef into thin strips.

• Keep an eye on the cooking times, as the sauce can dry out and the Yakisoba can come out dry.

FAQs on Beef Yakisoba Recipe

Beef Yakisoba Recipe [Quick and Easy]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 serving

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Description

Beef Yakisoba is a quick stir-fry of noodles, thinly sliced beef, and vegetables in savory Yakisoba Sauce. It’s simple to prepare and makes a filling family meal!

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Ingredients

FOR THE NOODLES

• 2 tablespoons cooking oil, divided
• ¾ pound thinly sliced beef
• 8 ounces dried yakisoba or chuka soba noodles or 16 ounces fresh or frozen yakisoba noodles
• 1 carrot, peeled and cut into matchsticks
• ¼ green cabbage, thinly sliced
• ½ onion, diced
• 4 green onions, sliced
• 6 shiitake mushrooms, stemmed and sliced
• Black and white sesame seeds (optional garnish)
• Red pickled ginger (optional garnish)

FOR THE SAUCE

• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin
• 2 teaspoons chile paste
• 1 tablespoon sugar

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Instructions

1. In a pot of boiling water, cook the noodles until al dente, about 2 minutes for dried chuka soba noodles or 1 minute for fresh noodles. To stop the cooking, drain in a colander and rinse with cool water. Allow to drain in a colander in the sink while you continue with the recipe.
2. Whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chile paste, and sugar in a mixing bowl.
3. In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat. Cook, stirring frequently, until the beef is browned, 1 12 to 4 minutes (depending on the thickness of the strips). Transfer the meat to a plate or bowl.
4. Along with the onion and carrot, add another tablespoon of oil to the skillet. Cook, stirring constantly, for about 4 minutes, or until the vegetables begin to soften.
5. If necessary, add the mushrooms and the remaining tablespoon of oil to the skillet. Cook for another 2 to 3 minutes, stirring frequently, until the mushrooms soften.
6. Along with the browned beef and noodles, add the cabbage and green onions. Cook for about 2 minutes, stirring constantly, until everything is warmed through and the cabbage begins to wilt.
7. Cook, tossing to coat the noodles with the sauce and mix everything together, for about 2 minutes more.
8. If desired, garnish with sesame seeds, scallions, and/or pickled ginger.

Notes

Look for yakisoba (usually sold fresh or frozen) or chuka soba noodles (which can often be found dried). Ramen noodles, either fresh or dried, can be used (not instant).

 

Bulldog Japanese Worcestershire sauce is my favorite. It is available in Japanese markets, Asian supermarkets, and online. If you can’t find it, use a British-style Worcestershire sauce, such as Lee & Perrins.

 

Oyster sauce, hoisin sauce, and chile paste can also be found in Japanese or Asian markets or online.

• Category: Beef
• Method: Beef
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 588kcal
• Sugar: 11g
• Sodium: 1695mg
• Fat: 27g
• Saturated Fat: 7g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 79mg

Keywords: Beef yakisoba recipe, beef yakisoba, beef recipe, yakisoba recipe

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Beef Yakisoba

This dish, seared to perfection in garlic butter and topped with a buttery cream sauce, will quickly become a part of your holiday traditions.

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WHY THIS RECIPE WORKS

• Beef tenderloin — Not only is this the most tender beef roast available, but it also cooks quickly and is simple to carve!

• Garlic. Butter. — Garlic and butter, like bacon, can pretty much stand on their own as self-explanatory ingredients that elevate any dish, especially this roasted beef tenderloin!

• Cream Sauce — If you enjoy cream sauces, this one is incredibly simple to make with simple ingredients like butter, broth, and heavy cream. The best part is that you serve it on the side so that you and your guests can choose whether or not to pour it over the beef.

• Leftovers — If you’re hosting a smaller gathering this year, you’ll most likely have leftovers. The next day, use the leftover beef tenderloin to make a delicious meal. You can use the leftover beef in sandwiches, layer it on top of salad greens, toss it with egg noodles and the remaining cream sauce, or eat it cold straight from the fridge. If you’re on a tight budget this season, leftovers are also a great way to stretch one meal into multiple meals.

HOW TO MAKE SLOW COOKER BUTTER BEEF?

1. Place the beef roast in the slow cooker or crock pot. I’ve previously frozen the roast. Cover the roast with the seasoning mix, banana peppers with reserved juice, and the stick of butter.

2. Simply add 1/4 cup of the pepper juice. Cover the pan and leave the butter beef roast to cook.

3. Cook for 8-10 hours on low or 4-6 hours on high. When the beef is done, shred it with two large forks or use a knife to separate it.

4. If you’re following a keto diet, you can serve this over potatoes or mashed cauliflower. My family even eats it on buns as if it were an Italian beef sandwich.

ROASTING TEMPERATURES FOR BEEF

I strongly advise you to purchase a meat thermometer before preparing your Christmas dinner.

Remove your roast from the oven about 5-7 minutes before it’s done and set it aside to rest under tented foil.

As it rests, your roast will continue to “carry over cooking,” which means the temperature will rise slightly and it will become more well done.

• MEDIUM RARE – an internal temperature of 135 degrees is required for a medium roast.

• MEDIUM – An internal temperature of 145 degrees is required for a medium roast.

• WELL DONE – an internal temperature of 160 degrees is required for a medium roast.

WHAT IS THE BEEF AND BUTTER CHALLENGE?

The Beef and Butter Fast challenge was created to assist you in breaking through a weight loss plateau on the Ketogenic Diet.

When you stick to this plan, it’s very difficult to overeat. The fat you consume will make you feel extremely full!

WHAT IS THE BUTTER AND BEEF FAST?

This has been observed when people adhere to the keto diet. Some have done it because it is high in fat, moderate in protein, and extremely low in carbohydrates.

They eat nothing but ground beef, butter, and butter coffee for four days.

I am not a fan of extreme dieting methods in general and would not recommend this. If you’re curious about the concept, it is “a thing.”

HOW TO STORE AND REHEAT:

Refrigerate tightly wrapped in several layers of plastic wrap for up to 4 days.

Reheat in a skillet with butter or olive oil over medium heat for 3 to 5 minutes, turning once to heat through on both sides.

CAN YOU OVERCOOK MEAT IN A PRESSURE COOKER?

Unfortunately, once a piece of meat has been overcooked in the pressure cooker, there is no turning back. Pressure cooking times for the same piece of beef can vary depending on how it is sliced.

HOW DO YOU MAKE STEAK TENDER?

This is easily accomplished by cutting it into thin strips as directed. Here are a few more options:

1. Using a meat mallet, physically tenderize the meat.
2. For extremely tender beef, pound it out before slicing it.
3. Make a marinade.
4. Allow the meat to come to room temperature before cooking.
5. Cook it with a natural release in a pressure cooker.
6. It should not be overcooked.
7. Allow time for your meat to rest.
8. When you’re ready to eat, cut against the grain.

TIPS FOR A PERFECT BEEF ROAST

• Season to taste. When it comes to roasts, you can’t go too heavy on the salt and pepper. This roast is incredibly flavorful thanks to the garlic herb butter.

• Allow your meat to rest! Bring the meat to room temperature before cooking and after roasting for the most tender and juicy, evenly cooked roast.

• Make use of a thermometer. Without one, there is no way to tell if your meat has reached the proper temperature!

• Cut against the grain. When carving the roast, make sure to cut across the grain. The meat becomes even more tender to chew as a result of this.

Frequently Asked Questions

Butter Beef Roast Recipe [Crock Pot]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 1 hour
• Cook Time: 30 minutes.
• Total Time: 1 hour and 30 minutes
• Yield: 4 servings

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Description

It’s also the memories we make as a family as we sit around the table and eat together. These amazing Butter Beef Recipe can feed the entire family and will be a huge hit.

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Ingredients

• Beef Sirloin
• Salmon, shrimp, squid (optional) – cleaned and deveined
• 1 package Cooked Vermicelli noodles
• 1 package Sliced mushrooms
• 1 each Sliced green and red peppers
• Chopped Chinese broccoli
• 1 bunch Spinach
• 2 heads Chopped broccoli

Fish Sauce

• 1/3 cup Fish sauce
• 1/3 cup Sugar
• 1 Lime
• 2 cloves Garlic (minced)
• 1 Chili pepper
• 2 1/2 cup Boiling water

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Instructions

1. To make the fish sauce, bring the sugar and water to a boil in a small sauce pan. Turn it off and set it aside to cool. Add the fish sauce, lime juice, garlic, and one finely chopped chili pepper.
2. Season the beef, as well as any other meat, such as shrimp or salmon, with salt and pepper.
3. Cook the rice vermicelli noodles according to package instructions, then drain and set aside.
4. We use a large flat top griddle, heat it up, and then add the butter.
5. Grill the meats first, until they are done.
6. Cook the vegetables until they are tender.
7. Serve the meat, vegetables, noodles, and fish sauce as a dressing in your bowl.

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 347kcal
• Sugar: 2g
• Sodium: 1198mg
• Fat: 4g
• Saturated Fat: 2g
• Carbohydrates: 3g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 112mg

Keywords: Beef butter recipe, butter beef recipe, butter beef, beef recipe

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