Rustic Beef and Vegetable Stew
by Kimberley S in Rouxbe RecipesSlow-cooked in dark stock, red wine and beer, fork-tender pieces of beef and perfectly-cooked vegetables are surrounded by...
| Comments: 53 | Views: 14962 | Success: 100% |
A slurry- is a combination of starch (usually cornstarch, flour, potato starch or arrowroot) and cold water which is mixed together and used to thicken a soup or sauce. If the starch is solely added directly to a hot liquid, the starch granules cannot disperse easily and clumps form. Once mixed with water, the slurry can be added directly to the hot liquid. The liquid must be brought up to a simmer each time to ensure the starch reaches it’s full thickening potential before more is added. Add a bit at a time until you reach the desired consistency.
Asian Pork Pot Roast
by Dawn T in Rouxbe RecipesSoy sauce, mirin, Szechuan peppercorns, star anise, ginger, garlic and stock, turn this inexpensive cut of pork into a hig...
| Comments: 7 | Views: 11021 | Success: 96% |
Basic Beef Pot Roast
by Dawn T in Rouxbe RecipesThis tender beef pot roast is the definition of comfort food. It takes less than 20 minutes to put together and then the o...
| Comments: 57 | Views: 15369 | Success: 80% |
Braised Oxtail Ragu with Chanterelle Mushrooms
by Dawn T in Rouxbe RecipesThis rich and flavorful braised oxtail ragu is delicious served with pasta, gnocchi or even creamy polenta.
| Comments: 8 | Views: 14908 | Success: 95% |
Braised Malaysian Short Ribs
by Dawn T in Rouxbe RecipesBeer-braised short ribs are seasoned with exotic Malaysian meat curry powder and are finished with a touch of coconut milk...
| Comments: 27 | Views: 23093 | Success: 97% |