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Barbecue Beef Shank. Forgo the short ribs and use shank. The latter is similar but costs less and generally comes with the bone in. Separate the bone for a quick and easy recipe like the one below ...
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.
Switch things up by swapping the rice with a small pasta, other grains like quinoa or farro, or use ground chicken or sausage in place of the ground beef. Get the Stuffed Pepper Soup recipe ...
Stock cubes, the most common type of meat extract. Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist.
5. Potato and Corn Chowder. This slow-cooked chowder develops layers of flavor as the slow cooker does all the work. Vegetarians can use vegetable stock instead of chicken, and even water would ...
Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...
Get the Cauliflower Fried Rice recipe. PHOTO: RACHEL VANNI; FOOD STYLING: ADRIENNE ANDERSON ... Get the Philly Cheesesteak Cabbage Wraps recipe. PHOTO: ERIK BERNSTEIN; FOOD STYLING: TAYLOR ANN ...
Jjambbong or Spicy Korean Soup (a five-alarm red noodle soup consisting of a broth made from apple juice seafood stock and soy sauce, freshwater shrimp and squid, mussels, diced carrots, zucchini, and cabbage, udon noodles, chili sauce, gochujang—a paste made from red chilies, ginger and garlic, cheongyang—a mix of 10 secret spices, and ...