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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 ...
Slow Cooker Corned Beef and Cabbage. You can enjoy this classic St. Patrick's Day dish all year long! Your slow cooker makes cooking the corned beef super easy. Get the Corned Beef and Cabbage recipe.
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 ...
Beef consommé. A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. Cartilage and tendons should be left on the meat because of the gelatin they contain, which enhances the mouthfeel of the soup.
Broth, also known as bouillon (French pronunciation: ⓘ), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
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 ...
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.