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@zikbe_rust: Новая мета тихого рейда? #rust #раст

ZikBe ✅
ZikBe ✅
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Region: MX
Friday 30 October 2026 21:50:57 GMT
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Comments

xandergrim
Xander Grim | Vamp Daddy :
how does it work? you pretend to launch rockets and they work?
2026-10-30 23:03:33
0
.rusticks
rust Super :
Чозаигра?
2026-10-30 23:45:57
1
zikbe_rust
ZikBe ✅ :
смеялся, пока не увидел галочку
2026-10-30 21:52:42
0
user33481365715163
🐒 :
Рейд патронами 🥰
2026-10-31 00:34:24
0
games_menus
El Presedente 1337 :
0 чизи пошли проверять
2026-10-30 21:56:39
0
sponjeks
Sponjeks⁴²| H9 | :
кстати баг такой реально есть, но он чуть по другому работает.
2026-10-30 22:02:17
0
strashno96
strashno? :
2026-10-30 21:56:59
1
saulgoodman228
Saul Goodman :
1 держи дверь пошёл проверять
2026-10-30 21:57:40
17
larpsik
Larpsik :
@Фанат дабаквуда🍀 @Banny @Oops
2026-10-30 23:36:35
0
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Fall-Apart Slow-Cooked Beef in Rich, Aromatic Coconut Curry Sauce RECIPE-COOKING WITH BRIGHT EYES Ingredients: - 800g beef chuck, cut into bite-sized chunks - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon freshly grated ginger - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon paprika - 1/2 teaspoon ground turmeric - 1/2 teaspoon ground cinnamon - 1/4 teaspoon chilli flakes, optional - 2 tablespoons tomato paste - 400ml full-fat coconut milk - 250ml beef stock - 1 tablespoon soy sauce - 1 teaspoon brown sugar - Salt and freshly ground black pepper, to taste - 2 tablespoons cornflour mixed with 2 tablespoons cold water, optional for thickening - 300g basmati or jasmine rice - Fresh coriander, chopped, for garnish - Lime wedges, optional for serving Directions: 1. Prepare the beef: Pat the beef chunks dry with paper towels and season with salt and black pepper. This helps the meat develop a deeper flavour during browning. 2. Brown the beef: Heat the vegetable oil in a large frying pan over medium-high heat. Brown the beef in batches on all sides, then transfer it to the slow cooker. This step adds extra flavour, although you can skip it when short on time. 3. Cook the aromatics: In the same pan, add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and ginger and cook for another 30–60 seconds. 4. Toast the spices: Add the curry powder, cumin, coriander, paprika, turmeric, cinnamon, and optional chilli flakes. Stir for about 30 seconds until fragrant. 5. Make the curry base: Mix in the tomato paste, coconut milk, beef stock, soy sauce, and brown sugar. Stir well, scraping up any browned bits from the bottom of the pan. 6. Combine in the slow cooker: Pour the coconut curry mixture over the beef. Stir gently to coat the meat evenly with the aromatic sauce. 7. Slow-cook until tender: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender. Cooking times can vary depending on your slow cooker and the size of the beef chunks. 8. Thicken the sauce if needed: If the curry is thinner than you prefer, stir in the cornflour slurry. Cover and cook on HIGH for another 15–20 minutes, until the sauce thickens. Taste and adjust the seasoning. 9. Cook the rice: Rinse the rice under cold water. Cook according to the packet instructions until fluffy and tender. Drain if necessary, then leave covered for a few minutes before fluffing with a fork. 10. Serve and garnish: Spoon the fluffy rice into bowls and top with generous portions of tender beef and creamy curry sauce. Finish with freshly chopped coriander and lime wedges, if desired. Prep Time: 20 minutes | Cooking Time: 7–8 hours on LOW or 4–5 hours on HIGH | Total Time: Approximately 7 hours 20 minutes on LOW Kcal: Approximately 620 kcal per serving, including rice | Servings: 4 servings
Fall-Apart Slow-Cooked Beef in Rich, Aromatic Coconut Curry Sauce RECIPE-COOKING WITH BRIGHT EYES Ingredients: - 800g beef chuck, cut into bite-sized chunks - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon freshly grated ginger - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon paprika - 1/2 teaspoon ground turmeric - 1/2 teaspoon ground cinnamon - 1/4 teaspoon chilli flakes, optional - 2 tablespoons tomato paste - 400ml full-fat coconut milk - 250ml beef stock - 1 tablespoon soy sauce - 1 teaspoon brown sugar - Salt and freshly ground black pepper, to taste - 2 tablespoons cornflour mixed with 2 tablespoons cold water, optional for thickening - 300g basmati or jasmine rice - Fresh coriander, chopped, for garnish - Lime wedges, optional for serving Directions: 1. Prepare the beef: Pat the beef chunks dry with paper towels and season with salt and black pepper. This helps the meat develop a deeper flavour during browning. 2. Brown the beef: Heat the vegetable oil in a large frying pan over medium-high heat. Brown the beef in batches on all sides, then transfer it to the slow cooker. This step adds extra flavour, although you can skip it when short on time. 3. Cook the aromatics: In the same pan, add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and ginger and cook for another 30–60 seconds. 4. Toast the spices: Add the curry powder, cumin, coriander, paprika, turmeric, cinnamon, and optional chilli flakes. Stir for about 30 seconds until fragrant. 5. Make the curry base: Mix in the tomato paste, coconut milk, beef stock, soy sauce, and brown sugar. Stir well, scraping up any browned bits from the bottom of the pan. 6. Combine in the slow cooker: Pour the coconut curry mixture over the beef. Stir gently to coat the meat evenly with the aromatic sauce. 7. Slow-cook until tender: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender. Cooking times can vary depending on your slow cooker and the size of the beef chunks. 8. Thicken the sauce if needed: If the curry is thinner than you prefer, stir in the cornflour slurry. Cover and cook on HIGH for another 15–20 minutes, until the sauce thickens. Taste and adjust the seasoning. 9. Cook the rice: Rinse the rice under cold water. Cook according to the packet instructions until fluffy and tender. Drain if necessary, then leave covered for a few minutes before fluffing with a fork. 10. Serve and garnish: Spoon the fluffy rice into bowls and top with generous portions of tender beef and creamy curry sauce. Finish with freshly chopped coriander and lime wedges, if desired. Prep Time: 20 minutes | Cooking Time: 7–8 hours on LOW or 4–5 hours on HIGH | Total Time: Approximately 7 hours 20 minutes on LOW Kcal: Approximately 620 kcal per serving, including rice | Servings: 4 servings
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