@diaas.22: Melhores momentos pra finalizar o dia de conteúdo ❤️ #campyuri22 #yuri22 #mimicparty

Diaas 22

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Sunday 13 September 2026 08:25:12 GMT

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Guilherme💯midia :

oxe o dona tava??

2026-09-13 16:24:21

0

@vitão :

https://vt.tiktok.com/ZSqH4Ysby/

2026-09-13 11:22:20

1

. :

boa noite bruna

2026-09-13 15:28:55

2

kauaa :

yuri manda muito nas imitações 👏

2026-09-13 13:51:54

0

BANGUELA.+) :

2026-09-13 11:38:16

0

igor :

"boa noite BRUNA ahisbao"

2026-09-13 13:14:05

0

nr.🚩 :

acabar a caneta kkkk

2026-09-13 15:19:36

0

tempestades RJ⛈️ :

mano eu escutei aiii-epstein

2026-09-13 11:26:43

0

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The ultimate slow cooked red wine beef brisket. The perfect first Sunday dinner of September… 🤎🍷🧦🥩🕯️ 👫 Serves 3-4 people, I made this for 2 & had a lot of leftover meat for the next day. 🛒 Ingredients 🥩 700g brisket 🥔 400–500g baby new potatoes 🧅 1 large onion, sliced 🥕 2 carrots, chopped into chunks 🧄 2 garlic cloves, minced 🍷 150ml red wine 🥣 350ml beef stock — 1 beef stock pot dissolved in 350ml boiling water 🍅 1 tbsp tomato purée 🌾 1 tbsp plain flour 🥄 1 tsp Worcestershire sauce 🌿 1 tsp dried thyme 🍃 1 bay leaf 🫒 1 tbsp oil 🧂 Salt & black pepper 👩‍🍳 Method Heat the oil in a Dutch oven over medium-high heat. Season the brisket with salt and pepper, then brown really well on all sides. Remove and set aside. Add the onion and carrots to the same pot and cook for around 5 minutes. Add the garlic and cook for another minute. Add the tomato purée and cook for 1–2 minutes, stirring well. Sprinkle over the flour and stir for around 1 minute, making sure everything is coated. Pour in the red wine and scrape the bottom of the pot. Let it bubble for 2–3 minutes. Add the beef stock, Worcestershire sauce, thyme and bay leaf. Stir well. Return the brisket to the pot and arrange the baby potatoes around it. The liquid should come roughly halfway up the meat rather than completely covering it. Cover with the lid and place in a 150°C fan / 170°C conventional oven for around 3–3½ hours. After around 1½–2 hours, carefully turn the brisket over, cover and return to the oven. Continue cooking until the beef is completely tender and pulls apart easily with a fork. Shred and serve over creamy mash! 🍷🥩🥔🤎. #sundayroast #braisedbeef #autumnrecipes #sundaydinner

The ultimate slow cooked red wine beef brisket. The perfect first Sunday dinner of September… 🤎🍷🧦🥩🕯️ 👫 Serves 3-4 people, I made this for 2 & had a lot of leftover meat for the next day. 🛒 Ingredients 🥩 700g brisket 🥔 400–500g baby new potatoes 🧅 1 large onion, sliced 🥕 2 carrots, chopped into chunks 🧄 2 garlic cloves, minced 🍷 150ml red wine 🥣 350ml beef stock — 1 beef stock pot dissolved in 350ml boiling water 🍅 1 tbsp tomato purée 🌾 1 tbsp plain flour 🥄 1 tsp Worcestershire sauce 🌿 1 tsp dried thyme 🍃 1 bay leaf 🫒 1 tbsp oil 🧂 Salt & black pepper 👩‍🍳 Method Heat the oil in a Dutch oven over medium-high heat. Season the brisket with salt and pepper, then brown really well on all sides. Remove and set aside. Add the onion and carrots to the same pot and cook for around 5 minutes. Add the garlic and cook for another minute. Add the tomato purée and cook for 1–2 minutes, stirring well. Sprinkle over the flour and stir for around 1 minute, making sure everything is coated. Pour in the red wine and scrape the bottom of the pot. Let it bubble for 2–3 minutes. Add the beef stock, Worcestershire sauce, thyme and bay leaf. Stir well. Return the brisket to the pot and arrange the baby potatoes around it. The liquid should come roughly halfway up the meat rather than completely covering it. Cover with the lid and place in a 150°C fan / 170°C conventional oven for around 3–3½ hours. After around 1½–2 hours, carefully turn the brisket over, cover and return to the oven. Continue cooking until the beef is completely tender and pulls apart easily with a fork. Shred and serve over creamy mash! 🍷🥩🥔🤎. #sundayroast #braisedbeef #autumnrecipes #sundaydinner

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