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Thiên Kim Nguyễn
Thiên Kim Nguyễn
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Tuesday 29 September 2026 12:30:00 GMT
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user8614298139651
ភ្នំ ទ្រព្យ :
2026-09-29 14:37:02
1
ooooooo9ooooooooo3
ooooooo9oooooooooooooooooCN ĐT :
🥰 bé yêu của anh nhe
2026-09-29 12:49:23
0
hhh.222.ooo
H2O :
Giao diện này lạ nha
2026-09-29 12:57:58
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airexite
air exite :
🥰🥰🥰
2026-09-29 12:48:48
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ba.lo279
BABƠ :
🥰🥰🥰🥰🥰🥰🥰🥰
2026-09-29 12:47:52
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trn.thanh.long30
Long Tran :
[Ấm lòng][Ấm lòng][Ấm lòng]
2026-09-29 12:35:57
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ko.thu.lay98
Ko Thu Lay :
🥰🥰🥰
2026-09-29 12:34:47
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user1871514751861
kjp :
[Conmovedor][Conmovedor][Conmovedor]
2026-09-29 12:33:58
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cuongvan753
🌵🍀🍀CUONG🍀🍀🌵 :
[Tim đỏ][Tim đỏ][Tim đỏ]
2026-09-29 13:17:33
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This Greek braised beef with my famous Greek lemon potatoes is pure Sunday comfort. Slow-roasted, bathed in lemon and garlic, and all made in one pan, it’s the kind of dish that fills your kitchen with the aromas I grew up with. Bright, tender, and deeply nostalgic, this is what I make when I need a little taste of home. Full recipe below 🤍🍋 2.5-3 lbs boneless beef chuck roast @diamondcrystalsalt and ground pepper 1 tbsp extra-virgin olive oil (only ever using JUICE) 5 large garlic cloves, smashed 3-4 shallots, thinly sliced (about 2 cups sliced) 680 grams (1.5 lbs) whole baby potatoes ¼ cup white wine 1 tsp lemon zest 1 tsp dried oregano ½ tsp dried thyme 2 bay leaves ½ tsp ground pepper ½ tsp kosher salt ¼ cup lemon juice 3 cups chicken broth, 3 tsp @betterthanbouillon Chicken Base with 3 cups water 2 small vines of cherry tomatoes For serving slices of lemon 4-6 pieces of feta cheese fresh chopped dill fresh chopped parsley Preheat the oven to 325F. Pat the beef chuck roast dry with a paper towel. Season generously with kosher salt and ground pepper on all sides. To an oven-safe dutch oven, add 1 tbsp extra-virgin olive oil over medium-high heat. When the oil is hot, sear the beef until golden brown on all sides, about 3-4 minutes per side. Remove the beef to a plate and set aside. Turn to medium heat and add the smashed garlic and sliced shallots. Cook, stirring occasionally, until the shallots are tender, about 5 minutes. Add the lemon zest, dried oregano, dried thyme, bay leaves, ground pepper and kosher salt. Cook and stir until fragrant, about 1 minute. Add the wine to deglaze the pan, scraping any browned bits from the bottom of the pan and stirring / cooking until most of the wine has evaporated. Then add the lemon juice and chicken broth and stir to combine. Nestle the seared beef into the pot along with any juices from the plate. Bring to a simmer and once simmering, turn off the heat and place the lid on the pot. Find the rest of the recipe instructions linked in my bio! #greece #greekfood #greekrecipes #onepotrecipe
This Greek braised beef with my famous Greek lemon potatoes is pure Sunday comfort. Slow-roasted, bathed in lemon and garlic, and all made in one pan, it’s the kind of dish that fills your kitchen with the aromas I grew up with. Bright, tender, and deeply nostalgic, this is what I make when I need a little taste of home. Full recipe below 🤍🍋 2.5-3 lbs boneless beef chuck roast @diamondcrystalsalt and ground pepper 1 tbsp extra-virgin olive oil (only ever using JUICE) 5 large garlic cloves, smashed 3-4 shallots, thinly sliced (about 2 cups sliced) 680 grams (1.5 lbs) whole baby potatoes ¼ cup white wine 1 tsp lemon zest 1 tsp dried oregano ½ tsp dried thyme 2 bay leaves ½ tsp ground pepper ½ tsp kosher salt ¼ cup lemon juice 3 cups chicken broth, 3 tsp @betterthanbouillon Chicken Base with 3 cups water 2 small vines of cherry tomatoes For serving slices of lemon 4-6 pieces of feta cheese fresh chopped dill fresh chopped parsley Preheat the oven to 325F. Pat the beef chuck roast dry with a paper towel. Season generously with kosher salt and ground pepper on all sides. To an oven-safe dutch oven, add 1 tbsp extra-virgin olive oil over medium-high heat. When the oil is hot, sear the beef until golden brown on all sides, about 3-4 minutes per side. Remove the beef to a plate and set aside. Turn to medium heat and add the smashed garlic and sliced shallots. Cook, stirring occasionally, until the shallots are tender, about 5 minutes. Add the lemon zest, dried oregano, dried thyme, bay leaves, ground pepper and kosher salt. Cook and stir until fragrant, about 1 minute. Add the wine to deglaze the pan, scraping any browned bits from the bottom of the pan and stirring / cooking until most of the wine has evaporated. Then add the lemon juice and chicken broth and stir to combine. Nestle the seared beef into the pot along with any juices from the plate. Bring to a simmer and once simmering, turn off the heat and place the lid on the pot. Find the rest of the recipe instructions linked in my bio! #greece #greekfood #greekrecipes #onepotrecipe


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