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@mohamed_mahmoud800: #الله لن يخذلك

mohamed_ mahmoud2011
mohamed_ mahmoud2011
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Wednesday 07 January 2026 15:32:10 GMT
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The perfect fall evening 🍂 recipe below! Slow-Braised Beef Blade Pot Roast 🥩 Ingredients: * 700g beef blade roast * 1 yellow onion, chopped * 3–4 garlic cloves, minced * 3–4 carrots, chopped * 1 tbsp tomato paste * 1½ cups beef-onion broth * 1 tsp Worcestershire sauce * Fresh rosemary and thyme * Olive oil * Salt & pepper Instructions: 1. Preheat oven to 300°F (150°C). 2. Season beef generously with salt and pepper. 3. Heat olive oil (or butter) in a Dutch oven and sear beef on all sides until golden. Remove and set aside. 4. In the same pot, sauté onion for 3–4 minutes. Add garlic and cook for 30 seconds. 5. Stir in tomato paste and cook for 1 minute. 6. Add beef-onion broth and Worcestershire sauce. Scrape the bottom of the pot to release all the browned bits. 7. Return beef to the pot. Add carrots, rosemary and thyme. 8. Cover and braise in the oven for approximately 3–4 hours, until fork-tender and falling apart. Check occasionally and add more broth if needed. Creamy Mashed Potatoes: * 5–6 Yukon Gold potatoes * 3 tbsp butter * 2 tbsp sour cream * A splash of warm heavy cream or milk * Salt & pepper Peel, chop and boil potatoes for 15–20 minutes until fork-tender. Drain, then mash with butter, sour cream and warm cream. Season to taste. Serve beef over mashed potatoes with carrots and plenty of gravy 🤤 #Vlog #Recipe
The perfect fall evening 🍂 recipe below! Slow-Braised Beef Blade Pot Roast 🥩 Ingredients: * 700g beef blade roast * 1 yellow onion, chopped * 3–4 garlic cloves, minced * 3–4 carrots, chopped * 1 tbsp tomato paste * 1½ cups beef-onion broth * 1 tsp Worcestershire sauce * Fresh rosemary and thyme * Olive oil * Salt & pepper Instructions: 1. Preheat oven to 300°F (150°C). 2. Season beef generously with salt and pepper. 3. Heat olive oil (or butter) in a Dutch oven and sear beef on all sides until golden. Remove and set aside. 4. In the same pot, sauté onion for 3–4 minutes. Add garlic and cook for 30 seconds. 5. Stir in tomato paste and cook for 1 minute. 6. Add beef-onion broth and Worcestershire sauce. Scrape the bottom of the pot to release all the browned bits. 7. Return beef to the pot. Add carrots, rosemary and thyme. 8. Cover and braise in the oven for approximately 3–4 hours, until fork-tender and falling apart. Check occasionally and add more broth if needed. Creamy Mashed Potatoes: * 5–6 Yukon Gold potatoes * 3 tbsp butter * 2 tbsp sour cream * A splash of warm heavy cream or milk * Salt & pepper Peel, chop and boil potatoes for 15–20 minutes until fork-tender. Drain, then mash with butter, sour cream and warm cream. Season to taste. Serve beef over mashed potatoes with carrots and plenty of gravy 🤤 #Vlog #Recipe


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