Beef And Noodles Recipe Biography
Source:- Google.com.pkHot from the wok, a fragrant, zesty stir-fry of beef is spooned over freshly cooked room temperature rice noodles. Then come carrot, cucumber and radish slivers, and a sprinkling of crushed roasted peanuts and crispy fried shallots for good measure. A pile of sweet green herbs is at the ready. Now a generous splash of the traditional umami-laden dipping sauce called nuoc cham.
And there you have it: bun bo xao, a warm, made-to-order Vietnamese noodle salad, refreshing and satisfying for an easy lunch or supper.
For the uninitiated, this dish makes an easy introduction to Vietnamese cooking. The standard ingredients are all there: fish sauce, lime juice, sugar, garlic and hot pepper. There’s no complicated broth to make; just a quick marinade for the meat, chopping a few vegetables, washing some herbs.
But it is the nuoc cham dipping sauce that pulls it all together. The complex flavor of the sauce belies how simple it is to make. The most important element is amber-colored fish sauce, made from a long fermentation of salted anchovies.
Not all fish sauce is created equal. Connoisseurs agree that Vietnam makes fish sauce of the highest quality, and many swear by the Red Boat brand, which is an “extra virgin” first pressing from Phu Quoc island with a pure light flavor and no additives. Always read the label carefully when buying fish sauce. Cheaper brands often add fructose and other seasonings along with stabilizers or preservatives. The best fish sauce really doesn’t taste fishy at all.
The ingredients list for our bun bo xao is a bit on the long side, but fear not. If you’re organized and have everything ready when you begin to cook, all will be well, and the dish will come together in 10 minutes.
The majority of the work goes into the prep. It’s O.K. to julienne the vegetables in advance, several hours ahead or the even the day before. But do try to find the freshest herb sprigs available. You’ll want a mixture of tender cilantro, fragrant basils, mint, dill, sawtooth coriander and small perilla (shiso) leaves.
Savory rice noodles like these can become part of your salad repertory year-round. The flavors are clean, bright and restorative. You might think of Vietnamese food as summery fare, but I found myself craving it on a recent warm autumn day.
This week, in honor of the upcoming Jewish High Holidays Rosh Hashanah (beginning this Wednesday) and Yom Kippur (beginning Friday, October 3), we're sharing a recipe for kreplach.
Kreplach are small dumplings filled with ground meat (or sometimes potato). They are often served on Rosh Hashanah, the eve of Yom Kippur, Hoshana Rabbah, and Purim.
There are several explanations for the origin of the word, some saying the letters K, R and P each represent a different Jewish festival on which they are eaten (K for Kippur; R for Rabba; and P for Purim), with the suffix "lach" meaning "little" in Yiddish. But it is likely derived from the German word krepel, meaning fritter or the Old High German word kraepfo, meaning grape.
The preparation is simple. A soft dough made of flour, water, and eggs is used to envelop a minced or ground meat mixture. The tiny triangles are then poached in either water or broth before being served in soup or fried and served with gravy, sour cream, and/or apple sauce.
This recipe, slightly adapted from Ruth Teig, uses red-wine braised chuck or brisket to make a flavorful, beefy filling, but sauteed ground beef can be substituted so long as it's well seasoned. This dough uses just flour and eggs, making it incredibly supple and slightly chewy.
Braised Beef Kreplach yields about 35 dumplings
Ingredients
For the filling:
2 lbs boneless chuck or brisket
2 carrots, chopped
2 stalks celery, chopped
4 large onions, 1 chopped and 3 sliced
1 bay leaf
2 cloves garlic, minced
1 bottle dry red wine
Canola oil
Salt, freshly ground black pepper, and paprika to taste
Special equipment: meat grinder or food processor
For the dough:
3 cups all-purpose flour, plus more for dusting
4 eggs
For serving: Chicken soup, brown gravy, apple sauce, sour cream
Directions
Preheat oven to 375 degrees.
For the filling: Place the meat, carrots, celery, chopped onion, and bay leaf in a large Dutch oven. Add in the red wine until meat is just covered. Place in the oven and cook, uncovered, until the meat is fork tender, about 1½ to 2 hours. Remove from oven and allow to cool.
Over medium heat, coat a large skillet with olive oil. Add sliced onions and garlic and sauté until softened. Set aside and allow to cool.
Once the meat has cooled, cut it into cubes and add to meat grinder or food processor, blending until ground. Alternate grinding meat and caramelized onion mixture until it is all blended. Add salt, pepper, and paprika to taste.
For the dough: While the meat is cooking, place the flour and eggs in a food processor and process until the mixture forms into dough. Remove the dough from the food processor and cover it with a dry dishtowel. Allow to rest for 30 minutes.
While the dough is resting, bring a large pot of water to a boil. Once boiling, lower the heat so the water is simmering.
Cut the dough into quarters. Leaving the other sections covered with the dishtowel, take one section and roll it out on a well-floured surface until it's about 1/4-inch thick. Cut the rolled-out dough into 2-inch squares. Place a teaspoon of filling into the center of each piece, then wet the sides of the dough with water and fold the dough corner to corner, crimping the dough with your fingers to form a triangle. Join the two ends of the triangle together to form a little ring, similar to tortellini. Repeat the filling and shaping process with the rest of the dough.
Place small batches of kreplach carefully into the pot of simmering water. When they rise to the top of the water, cook them for another 5 minutes. When the kreplach are finished cooking, remove them from the pot with a strainer and place them in a bowl with a little bit of oil to prevent them from sticking.
Serve in chicken soup or bake/fry until golden brown and serve with brown gravy, sour cream and apple sauce.
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Beef And Noodles Recipe Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
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