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@daniel_cardoso21: De corpo inflamado a vitalidade total com um único gole matinal #saudavel #bemestar #dicasdesaude #inflamação #fyp

daniel_cardoso
daniel_cardoso
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Region: BR
Monday 15 June 2026 00:53:07 GMT
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user6256149747354
Mila :
eu já faço uso a muito tempo. é ótimo para a saúde
2026-06-15 16:08:02
0
edna.cunha60
Edna Cunha :
deve ser horrível de se tomar por ser água morna com.limao. há tonéis curcuma com água comum
2026-06-15 10:45:19
0
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The Italian Beef Ingredients - 1.2kg rump cap - 1 tsp celery salt - 1 tsp black pepper - 1 tsp chilli flakes - 1 tsp garlic powder - 1 tsp ground coriander - 1 tsp ground fennel - 1 tsp smoked paprika - 1 tsp oregano - 2 bay leaves - Sea salt to taste - Neutral oil for cooking - 2 shallots - 1 carrot - 2 stalks celery - 3 garlic cloves - 1L beef stock - 1 beef stock cube - 500g giardiniera - 2 baguettes Method 1. Preheat your oven to 180°C (350°F). 2. Peel carrots, shallots and garlic. Crush the garlic and set aside. Chop the carrot, celery and shallot, set aside. 3. In a large Dutch oven with a lid, heat a drizzle of oil over high heat. Season your beef well on both sides and place into the Dutch oven cap side down. Sear the beef for 4-5 minutes on each side until you get a good golden colour. Remove and set aside. 4. Next, reduce the heat to medium, add the shallots, carrots, celery, and garlic to the Dutch oven along with all the spices. Sauté for 1-2 minutes before adding the beef stock and beef stock cube. 5. Once the stock comes to a simmer, add the browned beef back to the pot, cover with a lid, and place in the oven. Cook the beef for 35-40 minutes or until you reach an internal temperature of 50°C (122°F). 6. Once your beef is cooked, remove from the oven, take the lid off, and let it cool completely in the stock. It's honestly better if you do this the day before and leave it in the fridge overnight once it gets to room temperature. 7. When you're ready to assemble the sandwiches, pass the stock through a fine sieve and bring it to a simmer. Meanwhile, roughly chop the giardiniera. Top and tail the baguette then slice in half lengthwise. I like to remove some of the crumb from the bread to fit more beef, but that’s just me. 8. Taste the reduced stock and adjust seasoning as needed. Slice the beef against the grain as thin as you can and once it's all sliced, place it back into the simmering beef stock for a few seconds to warm through. 9. Liberally stuff the baguette with the thinly sliced beef. Top with the chopped giardiniera. Quickly dip the whole sandwich into the simmering liquid to get all of those flavours into the bread. Immediately transfer to a large sheet of parchment paper. Roll the sandwich up, then slice in half and serve.
The Italian Beef Ingredients - 1.2kg rump cap - 1 tsp celery salt - 1 tsp black pepper - 1 tsp chilli flakes - 1 tsp garlic powder - 1 tsp ground coriander - 1 tsp ground fennel - 1 tsp smoked paprika - 1 tsp oregano - 2 bay leaves - Sea salt to taste - Neutral oil for cooking - 2 shallots - 1 carrot - 2 stalks celery - 3 garlic cloves - 1L beef stock - 1 beef stock cube - 500g giardiniera - 2 baguettes Method 1. Preheat your oven to 180°C (350°F). 2. Peel carrots, shallots and garlic. Crush the garlic and set aside. Chop the carrot, celery and shallot, set aside. 3. In a large Dutch oven with a lid, heat a drizzle of oil over high heat. Season your beef well on both sides and place into the Dutch oven cap side down. Sear the beef for 4-5 minutes on each side until you get a good golden colour. Remove and set aside. 4. Next, reduce the heat to medium, add the shallots, carrots, celery, and garlic to the Dutch oven along with all the spices. Sauté for 1-2 minutes before adding the beef stock and beef stock cube. 5. Once the stock comes to a simmer, add the browned beef back to the pot, cover with a lid, and place in the oven. Cook the beef for 35-40 minutes or until you reach an internal temperature of 50°C (122°F). 6. Once your beef is cooked, remove from the oven, take the lid off, and let it cool completely in the stock. It's honestly better if you do this the day before and leave it in the fridge overnight once it gets to room temperature. 7. When you're ready to assemble the sandwiches, pass the stock through a fine sieve and bring it to a simmer. Meanwhile, roughly chop the giardiniera. Top and tail the baguette then slice in half lengthwise. I like to remove some of the crumb from the bread to fit more beef, but that’s just me. 8. Taste the reduced stock and adjust seasoning as needed. Slice the beef against the grain as thin as you can and once it's all sliced, place it back into the simmering beef stock for a few seconds to warm through. 9. Liberally stuff the baguette with the thinly sliced beef. Top with the chopped giardiniera. Quickly dip the whole sandwich into the simmering liquid to get all of those flavours into the bread. Immediately transfer to a large sheet of parchment paper. Roll the sandwich up, then slice in half and serve.

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