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@emilylegler:

Emily Legler
Emily Legler
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Region: US
Tuesday 17 May 2022 23:03:32 GMT
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Comments

user6969766236179
user6969766236179 :
Chill out bro
2022-05-17 23:06:02
11
jtmaveryk
Jack :
hi
2022-05-17 23:14:18
5
emilyleg10
emily legs :
you ain’t nothin but good looks
2022-05-23 20:20:24
4
yoann3.2
😁😁 :
Stunning 😮‍💨
2022-05-27 01:15:53
3
juanvisentecarranza
Juan Visente Carranz :
🥰
2022-05-18 00:01:43
3
ryanmurphy324
Ryan Murphy :
Oh my
2022-05-17 23:18:47
3
dhshsshsjdjdhshdh
dhshsshsjdjdhshdh :
I'm single Emily
2022-05-17 23:19:08
3
mahomes15x
Chiefs fan :
Stop teasing us
2022-05-17 23:23:38
3
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Other Videos
#اكسبلور #حايل #شمري #رفحاء #الطنايا #الشمري #غزل
#اكسبلور #حايل #شمري #رفحاء #الطنايا #الشمري #غزل
#foryoupage #xyzbca #fyp
#foryoupage #xyzbca #fyp
Gaara's first Student Matsuri #Gaara #Matsuri #Kanguro #Temari #Ognaruto #Sensei #animeedits #clipedits #fypシ #viral
Gaara's first Student Matsuri #Gaara #Matsuri #Kanguro #Temari #Ognaruto #Sensei #animeedits #clipedits #fypシ #viral


🍷 Sauces Like a Chef, Episode 17 Red Wine Sauce Hit the link in our bio for the recipe PDF. Ingredients: 30g beef fat 2 tbsp vegetable oil 2 carrots, finely sliced 2 onions, finely sliced 250g button mushrooms, sliced 400g beef trim 500g roasted beef bones 250g roasted Chicken bones 250 ml port 1 bottle red wine 3 rosemary sprigs 3 thyme sprigs 1 star anise 1/2 tsp whole black peppercorns 4 cloves garlic, lightly crushed 750ml stock Water to cover Handful parsley stalks More fresh parsley Bunch tarragon 25g cold butter, cubed Method: 1. Heat the beef fat and oil in a heavy-based pan and brown the beef trim. Stir in the onions, star anise, peppercorns, carrots, mushrooms and garlic cloves. 2. Brown the meat and vegetables over a medium / high heat for 5 minutes of so. 3. Now use the half the port and half the red wine to deglaze the pan, scraping any crusty bits from the bottom of the pan. 4. Reduce the wine and the port for a few minutes. 5. Add the bones to the pan, followed by the stock and enough cold water to cover. 6. Bring to the boil, skim off any scum. 7. Simmer for two hours, strain through a chinois, pressing to extract as much liquid as possible. 8. Leave to cool and remove any solidified fat. 9. Bring to the boil, skimming again, and reduce by about three quarters until thickened. 10. Remove the reduced stock from the pan and pour in the remaining red wine and port and reduce again until syrupy and return the stock to the red wine reduction. 11. Add the fresh parley and tarragon followed by the cold butter, whisking it in to emulsify. 12. Allow the herbs to infuse briefly before straining again and serving.
🍷 Sauces Like a Chef, Episode 17 Red Wine Sauce Hit the link in our bio for the recipe PDF. Ingredients: 30g beef fat 2 tbsp vegetable oil 2 carrots, finely sliced 2 onions, finely sliced 250g button mushrooms, sliced 400g beef trim 500g roasted beef bones 250g roasted Chicken bones 250 ml port 1 bottle red wine 3 rosemary sprigs 3 thyme sprigs 1 star anise 1/2 tsp whole black peppercorns 4 cloves garlic, lightly crushed 750ml stock Water to cover Handful parsley stalks More fresh parsley Bunch tarragon 25g cold butter, cubed Method: 1. Heat the beef fat and oil in a heavy-based pan and brown the beef trim. Stir in the onions, star anise, peppercorns, carrots, mushrooms and garlic cloves. 2. Brown the meat and vegetables over a medium / high heat for 5 minutes of so. 3. Now use the half the port and half the red wine to deglaze the pan, scraping any crusty bits from the bottom of the pan. 4. Reduce the wine and the port for a few minutes. 5. Add the bones to the pan, followed by the stock and enough cold water to cover. 6. Bring to the boil, skim off any scum. 7. Simmer for two hours, strain through a chinois, pressing to extract as much liquid as possible. 8. Leave to cool and remove any solidified fat. 9. Bring to the boil, skimming again, and reduce by about three quarters until thickened. 10. Remove the reduced stock from the pan and pour in the remaining red wine and port and reduce again until syrupy and return the stock to the red wine reduction. 11. Add the fresh parley and tarragon followed by the cold butter, whisking it in to emulsify. 12. Allow the herbs to infuse briefly before straining again and serving.

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