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@casio.aeon.hue: EFR-575 – PHONG VỊ CỔ ĐIỂN TRONG NHỊP SỐNG HIỆN ĐẠI✨ #dongho #donghonam #casio

CASIO ANH KHUÊ AEON HUẾ
CASIO ANH KHUÊ AEON HUẾ
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Thursday 17 September 2026 14:14:12 GMT
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The most tender, comforting pulled beef with creamy Parmesan mash & roast veg 🤎🍂 recipe below 👇🏽 Pulled beef: - 1kg beef brisket (mine is from @Aldi Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 ) - 2 sliced onions - 4 garlic cloves, crushed - 1 cup red wine - 1tbsp tomato purée - beef stock (I use 2 disks of bone broth + 1 beef stock cube) - 1 tbsp Worcestershire sauce - 1 tsp Dijon mustard - 1 tsp smoked paprika - 5 sprigs of time - 2 bay leaves - salt and lots of black pepper Parmesan mash: - 3-4 large white potatoes - knob of butter - single cream - 1 egg yolk - Parmesan - salt 1. Season and sear beef on all sides, remove from pan and cook down onions and garlic 2. Deglaze with red wine, add tomato purée and cook for a few minutes 3. Add all other ingredients and beef back to pot, cover with foil and lid and cook for 4 hours in the oven at 140 degrees (fan), turning the beef around half way through 4. Shred beef and finish by cooking on stove until reduced (about 15-20 mins) 5. For mash, peel and dice potatoes before boiling till fork tender. Use a potato ricer for extra smooth mash, add butter, cream, Parmesan and salt until the perfect creamy consistency Follow for more cosy recipes!🫶🏼 #autumncooking #comfortfood #EasyRecipe #slowcookedbeef #DinnerIdeas
The most tender, comforting pulled beef with creamy Parmesan mash & roast veg 🤎🍂 recipe below 👇🏽 Pulled beef: - 1kg beef brisket (mine is from @Aldi Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 ) - 2 sliced onions - 4 garlic cloves, crushed - 1 cup red wine - 1tbsp tomato purée - beef stock (I use 2 disks of bone broth + 1 beef stock cube) - 1 tbsp Worcestershire sauce - 1 tsp Dijon mustard - 1 tsp smoked paprika - 5 sprigs of time - 2 bay leaves - salt and lots of black pepper Parmesan mash: - 3-4 large white potatoes - knob of butter - single cream - 1 egg yolk - Parmesan - salt 1. Season and sear beef on all sides, remove from pan and cook down onions and garlic 2. Deglaze with red wine, add tomato purée and cook for a few minutes 3. Add all other ingredients and beef back to pot, cover with foil and lid and cook for 4 hours in the oven at 140 degrees (fan), turning the beef around half way through 4. Shred beef and finish by cooking on stove until reduced (about 15-20 mins) 5. For mash, peel and dice potatoes before boiling till fork tender. Use a potato ricer for extra smooth mash, add butter, cream, Parmesan and salt until the perfect creamy consistency Follow for more cosy recipes!🫶🏼 #autumncooking #comfortfood #EasyRecipe #slowcookedbeef #DinnerIdeas
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