@sohazohravieh: 💗روزتون مبارک ‌پسرا💗#creatorsearchinsights #creatorsearchinsights #گمشو_برو_فوریو #وایرال #fyp

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Wednesday 01 July 2026 19:39:01 GMT

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Luki-¹³ :

روز پسر مبارکککککککک هی تویی که داری اینو میخونی روزت مبارک

2026-09-18 07:49:28

1

لی%نوس🍮 :

اااااا واقعا روز پسرع؟برم به داداشم تبریک بگم... ول کن بابا همین که منو داره از سرش زیادیه

2026-09-10 08:21:51

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aeen(ノ゜ー゜)ノ :

2026-07-02 07:06:03

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karengh2007 :

سیسییی

2026-07-02 12:55:35

1

. :

@00:00 روزت مبارک نانااااااا

2026-10-21 22:26:31

1

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You’ve never had braised beef quite like this. This braised chuck roast with leeks is one of my favorite Rosh Hashanah centerpieces. The leeks become soft and almost melt into the braising liquid, while the beef gets incredibly tender and full of flavor. It’s festive, comforting, and one of those dishes my mom was always proud to bring to the table year after year. Recipe below. Shana Tova Umetuka Ingredients For the braised beef 3 lb chuck roast, cut into large 3-inch chunks Kosher salt, to taste Freshly ground black pepper, to taste 2 tbsp neutral oil, such as avocado oil 1-2 medium shallots, quartered 5-6 garlic cloves, peeled ⅓ cup dry white wine, such as Chardonnay 1 tsp whole black peppercorns 3 bay leaves Small pinch ground turmeric, optional Water, as needed For the leeks 3-4 medium leeks Kosher salt, to taste Freshly ground black pepper, to taste 1 tsp fresh thyme leaves About 1½ to 2 cups reserved braising liquid, plus more as needed 1-2 tbsp extra-virgin olive oil For serving Chopped fresh parsley, for garnish Extra-virgin olive oil, for drizzling Fresh thyme leaves, for garnish, optional Crusty bread, for serving Instructions: 1.⁠ ⁠Preheat the oven to 325°F (165°C). 2.⁠ ⁠Season the chuck roast generously with salt and black pepper on all sides. 3.⁠ ⁠Heat a large Dutch oven over medium-high heat. Add the neutral oil. Once hot, add the beef, working in batches if necessary to avoid overcrowding. Sear for 3 to 4 minutes per side, until deeply golden brown. Transfer to a plate. 4.⁠ ⁠⁠Reduce the heat to medium. Add the shallots and garlic and cook for 1 to 2 minutes, until lightly golden. Pour in the white wine and cook, scraping up any browned bits from the bottom of the pot, until the wine has mostly reduced, about 1 to 2 minutes. Add the peppercorns. 5.⁠ ⁠⁠Return the beef to the Dutch oven. Add enough water to come about two-thirds to three-quarters of the way up the sides of the beef. Add the bay leaves. 6.⁠ ⁠⁠Season the liquid lightly with salt and add the turmeric, if using. 7.⁠ ⁠Bring the liquid to a gentle simmer, then cover and carefully transfer the Dutch oven to the oven. Braise for 1 hour 45 minutes to 2 hours 15 minutes, until the beef is tender but not falling apart and still holding shape. A knife should slide into the meat with just a little resistance. 8.⁠ ⁠⁠Remove from the oven and increase the oven temperature to 375°F (190°C). Transfer the beef to a large oven-safe braiser or baking dish, leaving space between the pieces for the leeks. Strain the braising liquid and reserve it, then skim off and discard any excess fat from the surface. 9.⁠ ⁠⁠Discard the shallots, peppercorns, and bay leaves. You can reserve the softened garlic for serving, if desired. 10.⁠ ⁠⁠Trim the root ends and dark green tops from the leeks and remove any damaged outer layers. Cut the leeks into 2½ to 3-inch pieces. Rinse them carefully to remove any dirt between the layers while keeping the pieces intact, then pat dry. If needed, place the leeks in a large bowl of cold water and gently move them around to loosen any trapped dirt, then pat dry. 11.⁠ ⁠⁠Arrange the leeks around the beef. Season with black pepper, and thyme. Pour in enough reserved braising liquid to come about one-third of the way up the beef and leeks. Avoiding pouring it directly over the exposed sides of the leeks. Cover and bake for 30 to 35 minutes. 12.⁠ ⁠⁠Remove the lid. Brush the exposed tops of the leeks with extra-virgin olive oil and spoon a little braising liquid over the beef. Increase the oven temperature to 425°F (220°C) and roast uncovered for 15 to 20 minutes, until the leeks develop browned edges and the beef is glossy. 13.⁠ ⁠⁠For deeper color on the leeks, broil for 1 or 2 minutes, watching closely to prevent burning. See Notes. 14.⁠ ⁠⁠Remove from the oven. Taste the braising liquid and adjust with salt and black pepper, if needed. Finish with a light drizzle of extra-virgin olive oil and garnish with chopped parsley and fresh thyme leaves, if using. 15.⁠ ⁠⁠Serve warm with crusty bread.

You’ve never had braised beef quite like this. This braised chuck roast with leeks is one of my favorite Rosh Hashanah centerpieces. The leeks become soft and almost melt into the braising liquid, while the beef gets incredibly tender and full of flavor. It’s festive, comforting, and one of those dishes my mom was always proud to bring to the table year after year. Recipe below. Shana Tova Umetuka Ingredients For the braised beef 3 lb chuck roast, cut into large 3-inch chunks Kosher salt, to taste Freshly ground black pepper, to taste 2 tbsp neutral oil, such as avocado oil 1-2 medium shallots, quartered 5-6 garlic cloves, peeled ⅓ cup dry white wine, such as Chardonnay 1 tsp whole black peppercorns 3 bay leaves Small pinch ground turmeric, optional Water, as needed For the leeks 3-4 medium leeks Kosher salt, to taste Freshly ground black pepper, to taste 1 tsp fresh thyme leaves About 1½ to 2 cups reserved braising liquid, plus more as needed 1-2 tbsp extra-virgin olive oil For serving Chopped fresh parsley, for garnish Extra-virgin olive oil, for drizzling Fresh thyme leaves, for garnish, optional Crusty bread, for serving Instructions: 1.⁠ ⁠Preheat the oven to 325°F (165°C). 2.⁠ ⁠Season the chuck roast generously with salt and black pepper on all sides. 3.⁠ ⁠Heat a large Dutch oven over medium-high heat. Add the neutral oil. Once hot, add the beef, working in batches if necessary to avoid overcrowding. Sear for 3 to 4 minutes per side, until deeply golden brown. Transfer to a plate. 4.⁠ ⁠⁠Reduce the heat to medium. Add the shallots and garlic and cook for 1 to 2 minutes, until lightly golden. Pour in the white wine and cook, scraping up any browned bits from the bottom of the pot, until the wine has mostly reduced, about 1 to 2 minutes. Add the peppercorns. 5.⁠ ⁠⁠Return the beef to the Dutch oven. Add enough water to come about two-thirds to three-quarters of the way up the sides of the beef. Add the bay leaves. 6.⁠ ⁠⁠Season the liquid lightly with salt and add the turmeric, if using. 7.⁠ ⁠Bring the liquid to a gentle simmer, then cover and carefully transfer the Dutch oven to the oven. Braise for 1 hour 45 minutes to 2 hours 15 minutes, until the beef is tender but not falling apart and still holding shape. A knife should slide into the meat with just a little resistance. 8.⁠ ⁠⁠Remove from the oven and increase the oven temperature to 375°F (190°C). Transfer the beef to a large oven-safe braiser or baking dish, leaving space between the pieces for the leeks. Strain the braising liquid and reserve it, then skim off and discard any excess fat from the surface. 9.⁠ ⁠⁠Discard the shallots, peppercorns, and bay leaves. You can reserve the softened garlic for serving, if desired. 10.⁠ ⁠⁠Trim the root ends and dark green tops from the leeks and remove any damaged outer layers. Cut the leeks into 2½ to 3-inch pieces. Rinse them carefully to remove any dirt between the layers while keeping the pieces intact, then pat dry. If needed, place the leeks in a large bowl of cold water and gently move them around to loosen any trapped dirt, then pat dry. 11.⁠ ⁠⁠Arrange the leeks around the beef. Season with black pepper, and thyme. Pour in enough reserved braising liquid to come about one-third of the way up the beef and leeks. Avoiding pouring it directly over the exposed sides of the leeks. Cover and bake for 30 to 35 minutes. 12.⁠ ⁠⁠Remove the lid. Brush the exposed tops of the leeks with extra-virgin olive oil and spoon a little braising liquid over the beef. Increase the oven temperature to 425°F (220°C) and roast uncovered for 15 to 20 minutes, until the leeks develop browned edges and the beef is glossy. 13.⁠ ⁠⁠For deeper color on the leeks, broil for 1 or 2 minutes, watching closely to prevent burning. See Notes. 14.⁠ ⁠⁠Remove from the oven. Taste the braising liquid and adjust with salt and black pepper, if needed. Finish with a light drizzle of extra-virgin olive oil and garnish with chopped parsley and fresh thyme leaves, if using. 15.⁠ ⁠⁠Serve warm with crusty bread.

MOST TREANDINGSONG RINGTONE NOW DOWNLOAD THE RINGTONE NOW #urduringtone #viralvideo #treandingringtone #hypetone01 #hypetoneuk2

MOST TREANDINGSONG RINGTONE NOW DOWNLOAD THE RINGTONE NOW #urduringtone #viralvideo #treandingringtone #hypetone01 #hypetoneuk2

Lớn lên rồi mới biết, việc nằm ì ra nướng cả ngày nghỉ không phải là lười biếng, mà là phần thưởng xa hoa của cuộc sống #suutam #capcut #chillwithtiktok

Lớn lên rồi mới biết, việc nằm ì ra nướng cả ngày nghỉ không phải là lười biếng, mà là phần thưởng xa hoa của cuộc sống #suutam #capcut #chillwithtiktok

Dù A Đại có như nào thì phía sau vẫn còn một người sẵn sàng làm việc Trái để bve nàng.. #giakimthoa #DienHiVi #DiemAn #kziao🐧 #fyp @TikTok @TikTok Vietnam @TikTok LIVE Indonesia @틱톡 TikTok Korea

Dù A Đại có như nào thì phía sau vẫn còn một người sẵn sàng làm việc Trái để bve nàng.. #giakimthoa #DienHiVi #DiemAn #kziao🐧 #fyp @TikTok @TikTok Vietnam @TikTok LIVE Indonesia @틱톡 TikTok Korea

try not to say mother challenge - #pinkflamingos #johnwaters #divine #edit #fypedit #edit #lgbt #dragqueen

try not to say mother challenge - #pinkflamingos #johnwaters #divine #edit #fypedit #edit #lgbt #dragqueen

#صدقه_جاريه_لي_والدي🤍 #اكسبلور

#صدقه_جاريه_لي_والدي🤍 #اكسبلور

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