HOW TO BROWN BEEF RECIPES

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BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES



Brown Windsor soup | Beef recipes | Jamie Oliver recipes image

Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 13

1 large knob of unsalted butter
olive oil
500 g diced stewing steak
1 tablespoon Marmite
1 splash of Worcestershire sauce
1 red onion
2 carrots
3 sticks of celery
1 fresh bay leaf
1 sprig of fresh rosemary
1 tablespoon plain flour
2 litres organic beef stock
150 g pearl barley

Steps:

    1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
    2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
    3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
    4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
    5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
    6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
    7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
    8. Serve with hunks of soda bread for dunking.

Nutrition Facts : Calories 321 calories, FatContent 9.9 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 26.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BEEF JERKY RECIPE | ALTON BROWN | FOOD NETWORK



Beef Jerky Recipe | Alton Brown | Food Network image

Make Alton Brown's Beef Jerky at home with this popular recipe from Good Eats on Food Network. The brine is packed with salty, sweet and spicy flavor.

Provided by Alton Brown

Total Time 220 minutes

Prep Time 20 minutes

Cook Time 12 hours 0 minutes

Yield 10 to 12 ounces

Number Of Ingredients 8

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes 

Steps:

  • Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. 
  • Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. 
  • Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours. 
  • Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions. 
  • Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

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