@libertad.venezuel62: Es una buena alternativa #noticiasvenezuela #noticias #mariacorinamachado

Venezuela tiene magia🪄✨🇻🇪🙏

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Saturday 17 August 2024 13:49:54 GMT

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The French Dip 🇫🇷, recipe below 👇 Ingredients 1kg Beef Roast (topside/chuck) 15ml Dijon Mustard Coarse SeaSalt and Black Pepper (mixed) 2 Onions (halved & skin on) 1 Garlic Head (halved) 2 Sprigs Fresh Rosemary 2 Sprigs Fresh Thyme 750ml Beef Stock 30ml Worcestershire Sc Caramelized Onions 3 Onions 15ml Worcestershire Sc 30ml Butter 50ml Water Salt and Pepper Chives Baguette or Ciabatta Provolone Cheese Slices Method Preheat the oven to 80 C 1. Rub the mustard all over the beef then season with salt and pepper. Heat up a skillet to a high temperature and brown the beef on all sides. Remove and place onto a wire rack on a roasting tray. Add 250ml water into the tray to stop the drippings from burning. Prong the beef with a thermometer and place in the oven until the thermometer hits an internal temperature of 60-62 C, around 2.5-3 hours. 2. In the same skillet add the halved onions and garlic head face down to brown. Once browned, add the herbs (tied together with string), beef stock and worcestershire. Bring to a light simmer and scrape all the sticky bits at the base. Simmer for 5 minutes then remove the herbs and continue to simmer for 25 mins. Strain the jus into a pan, bring to a simmer and whisk in 2 tablespoons of butter. Pour into a bowl ready for dipping. 3. Once the beef is cooked remove it from the oven and allow to rest for 30mins minimum 4. Slice the beef as thin as possible, add onto the baguette, top with cheese and melt. Add caramelised onions, chives and jus, close and dip into that bowl of jus. #frenchdip #frenchdipsandwich #foodtiktok

The French Dip 🇫🇷, recipe below 👇 Ingredients 1kg Beef Roast (topside/chuck) 15ml Dijon Mustard Coarse SeaSalt and Black Pepper (mixed) 2 Onions (halved & skin on) 1 Garlic Head (halved) 2 Sprigs Fresh Rosemary 2 Sprigs Fresh Thyme 750ml Beef Stock 30ml Worcestershire Sc Caramelized Onions 3 Onions 15ml Worcestershire Sc 30ml Butter 50ml Water Salt and Pepper Chives Baguette or Ciabatta Provolone Cheese Slices Method Preheat the oven to 80 C 1. Rub the mustard all over the beef then season with salt and pepper. Heat up a skillet to a high temperature and brown the beef on all sides. Remove and place onto a wire rack on a roasting tray. Add 250ml water into the tray to stop the drippings from burning. Prong the beef with a thermometer and place in the oven until the thermometer hits an internal temperature of 60-62 C, around 2.5-3 hours. 2. In the same skillet add the halved onions and garlic head face down to brown. Once browned, add the herbs (tied together with string), beef stock and worcestershire. Bring to a light simmer and scrape all the sticky bits at the base. Simmer for 5 minutes then remove the herbs and continue to simmer for 25 mins. Strain the jus into a pan, bring to a simmer and whisk in 2 tablespoons of butter. Pour into a bowl ready for dipping. 3. Once the beef is cooked remove it from the oven and allow to rest for 30mins minimum 4. Slice the beef as thin as possible, add onto the baguette, top with cheese and melt. Add caramelised onions, chives and jus, close and dip into that bowl of jus. #frenchdip #frenchdipsandwich #foodtiktok

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