SLOW-COOKED ROAST BEEF RECIPE - NYT COOKING
Provided by Jacques Pepin
Total Time 6 hours 30 minutes
Yield About 200 slices
Number Of Ingredients 6
Steps:
- In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
- Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
- Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.
Nutrition Facts : @context http//schema.org, Calories 63, UnsaturatedFatContent 1 gram, CarbohydrateContent 0 grams, FatContent 3 grams, FiberContent 0 grams, ProteinContent 8 grams, SaturatedFatContent 1 gram, SodiumContent 68 milligrams, SugarContent 0 grams
SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS RECIPE | BBC ...
Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it's a perfect Friday night treat
Provided by Barney Desmazery
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
- Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.
Nutrition Facts : Calories 412 calories, FatContent 23 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 4 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.6 milligram of sodium
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