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 Ⲇⲟⲋⲧⲟⲛⲥⲏⲉⲉⲕོ
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Tuesday 22 September 2026 11:49:05 GMT
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org.farzon
إبراهيم :
Shu qo‘shqn ism nma ed aytb vorin😁😅
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Ok, what are you having for dinner tonight, because we’re having this: Slow-Cooked Beef Brisket & Chunky Crunchy Baked Chips. Full recipe for the brisket on my blog (recipe for #melizcookschips in my cookbook #MelizsKitchen and on my YouTube channel): Ingredients for the Beef Brisket: 2 x 750g OR 1 x 1kg piece(s) of unrolled berg brisket  2 tbsp olive oil 1 1/2 tsp sea salt flakes  750ml boiling water  1 beef OR chicken stock cube  2 tbsp tatlı biber salçası (sweet / mild Turkish red pepper paste) tomato purée  1 tbsp pomegranate molasses  1 tbsp Worcestershire sauce  1 very large onion, peeled and finely diced  4 large garlic cloves, peeled and bashed 2-3 large sprigs of rosemary  3 bay leaves  1 cinnamon stick 2 level tbsp plain flour (GF is fine too)  3/4 tsp coarse black pepper Method: Take the brisket out of the fridge 30 mins before cooking and preheat your oven to 170c / 150c fan. Once you’ve oiled, salted and seared the beef, make the gravy, pour over the seared brisket, cover and cook in the oven on the bottom shelf for around 4-5 hours for 2 x 750g pieces of brisket or, if using 1 x larger 1kg piece of brisket, cook for 5 - 6 hours (it should easily pull apart with a fork once cooked so could take even a little longer). Once ready, take it out of the oven, and let it rest for at least 30 mins (or up to an hour), pouring the thick gravy all over the brisket before serving.  #dinnertonight #beef #beefbrisket #beefrecipe #slowcooked #slowbeef #easycooking #EasyRecipe #simplerecipe #chunkychips #chunkyfries #potatoes
Ok, what are you having for dinner tonight, because we’re having this: Slow-Cooked Beef Brisket & Chunky Crunchy Baked Chips. Full recipe for the brisket on my blog (recipe for #melizcookschips in my cookbook #MelizsKitchen and on my YouTube channel): Ingredients for the Beef Brisket: 2 x 750g OR 1 x 1kg piece(s) of unrolled berg brisket 2 tbsp olive oil 1 1/2 tsp sea salt flakes 750ml boiling water 1 beef OR chicken stock cube 2 tbsp tatlı biber salçası (sweet / mild Turkish red pepper paste) tomato purée 1 tbsp pomegranate molasses 1 tbsp Worcestershire sauce 1 very large onion, peeled and finely diced 4 large garlic cloves, peeled and bashed 2-3 large sprigs of rosemary 3 bay leaves 1 cinnamon stick 2 level tbsp plain flour (GF is fine too) 3/4 tsp coarse black pepper Method: Take the brisket out of the fridge 30 mins before cooking and preheat your oven to 170c / 150c fan. Once you’ve oiled, salted and seared the beef, make the gravy, pour over the seared brisket, cover and cook in the oven on the bottom shelf for around 4-5 hours for 2 x 750g pieces of brisket or, if using 1 x larger 1kg piece of brisket, cook for 5 - 6 hours (it should easily pull apart with a fork once cooked so could take even a little longer). Once ready, take it out of the oven, and let it rest for at least 30 mins (or up to an hour), pouring the thick gravy all over the brisket before serving. #dinnertonight #beef #beefbrisket #beefrecipe #slowcooked #slowbeef #easycooking #EasyRecipe #simplerecipe #chunkychips #chunkyfries #potatoes

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