#slow-cooked

The Traditional Turkish Guvec Recipe is a beloved dish from Turkey, featuring a hearty stew cooked slowly in a clay pot to enhance the flavors of its ingredients. This dish typically includes a variety of meats and vegetables, brought together with vibrant spices and sometimes finished with cheese, making it a perfect example of Turkish comfort food.Preparation Time: 20 minutes Cooking Time: 2 hours Resting Time: 15 minutes Total Time: 2 hours 35 minutes Serving: 4Ingredients: - 1 lb lamb, cut into chunks - 2 large onions, chopped - 3 garlic cloves, minced - 2 bell peppers, diced - 2 large tomatoes, chopped - 2 medium zucchinis, sliced - 1 cup mushrooms, sliced - 1/2 cup olive oil - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and black pepper to taste - 1/2 cup grated kasar cheese (optional)Method: - Preheat and Prepare: - Preheat your oven to 375°F (190°C). If using a traditional clay guvec pot, soak it in water for at least 15 minutes before using. - Sauté Vegetables: - In a large skillet, heat half of the olive oil over medium heat. Sauté onions and garlic until translucent. Add bell peppers and cook until slightly softened. - Layer and Bake: - In the guvec pot, layer the sautéed vegetables, then lamb, followed by a layer of tomatoes, zucchinis, and mushrooms. Sprinkle each layer with paprika, thyme, salt, and pepper. - Drizzle the remaining olive oil over the top. Cover with a lid or aluminum foil and bake in the oven for about 2 hours until the meat is tender and the vegetables are cooked through. - Finish with Cheese: - If using cheese, sprinkle kasar cheese over the top 15 minutes before the end of cooking. Return to the oven uncovered to allow the cheese to melt and brown slightly.Notes: - Guvec can be made with various meats or as a vegetarian dish by omitting the lamb. - Serve with rice or crusty bread to soak up the delicious juices. - Adjust the amount of spices according to your taste preferences.Nutritional Information per Serving (Based on USDA Guidelines): - Calories: 560 kcal - Protein: 35g - Carbohydrates: 25g - Fat: 36g - Fiber: 5g - Sodium: 220mg - Sugars: 12g . . . . Click to see recipe. #Recipe #Chef #Foodie

Sauerbraten, often hailed as one of Germany's national dishes, is a pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow-cooking as pot roast. This tender, flavorful dish is steeped in a rich history, embodying the essence of traditional German cuisine. The meat is marinated for several days in a mixture of vinegar, water, and a variety of seasonings before being slow-cooked to perfection, resulting in a dish that is both deeply savory and slightly tangy.Preparation Time: 30 minutes (plus 2-3 days for marinating) Cooking Time: 4 hours Resting Time: 15 minutes Total Time: About 4 hours 45 minutes (not including marinating time) Serving: 6Ingredients: - 3 lbs beef roast (rump roast or chuck roast) - 2 onions, sliced - 1 cup red wine vinegar - 1 cup water - 10 whole cloves - 10 black peppercorns - 2 bay leaves - 2 tablespoons sugar - Salt to taste - 2 tablespoons vegetable oil - 2 carrots, sliced - 2 stalks celery, sliced - 1 tablespoon tomato paste - 1 cup beef broth - 2 tablespoons flour - 1/2 cup raisins (optional) - 2 tablespoons ginger snaps (crushed, for thickening the sauce)Method: - Marinate the Beef: - In a large bowl, combine vinegar, water, half the onions, cloves, peppercorns, bay leaves, sugar, and salt. Add the beef to the bowl, ensuring it's fully submerged. Cover and refrigerate for 2-3 days, turning the meat daily. - Brown the Beef: - Remove the beef from the marinade (reserve the marinade). Pat the beef dry with paper towels. Heat oil in a large pot over medium-high heat. Brown the beef on all sides. Remove and set aside. - Sauté Vegetables and Simmer: - In the same pot, add the remaining onions, carrots, and celery. Sauté until softened. Stir in tomato paste, then add the beef back to the pot along with the reserved marinade and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 4 hours, or until the beef is tender. - Make the Gravy: - Remove the beef and tent with foil to keep warm. Strain the cooking liquid into a saucepan, pressing on the solids. Skim off any excess fat. Stir in crushed ginger snaps (and raisins if using) to thicken the sauce. Adjust seasoning with salt and sugar if needed. - Serve: - Slice the beef and serve with the gravy poured over. Traditional sides include potato dumplings, red cabbage, or boiled potatoes.Notes: - The marinating time is crucial for achieving the characteristic flavor and tenderness of the meat. - Ginger snaps not only thicken the sauce but add a subtle spice that complements the tanginess of the marinade.Nutritional Information per Serving (Based on USDA Guidelines): - Calories: 600 kcal - Protein: 45g - Carbohydrates: 15g - Fat: 40g - Fiber: 2g - Sodium: 300mg - Sugars: 5g . . . . Click to see recipe. #Recipe #Chef #Foodie

Rendang is a rich and tender coconut beef stew from Indonesia, celebrated for its profound complexity of flavors. Originating from the Minangkabau ethnic group of West Sumatra, it's cooked slowly in coconut milk and a paste of mixed ground spices, known as "pemasak." Rendang is often served at ceremonial occasions to honor guests, making it not just a recipe, but a cultural heritage of Indonesia.Preparation Time: 30 minutes Cooking Time: 3 hours Resting Time: 15 minutes Total Time: 3 hours 45 minutes Serving: 6Ingredients: - 2 lbs beef chuck, cut into 2-inch cubes - 2 cans coconut milk (about 800 ml total) - 1 lemongrass stalk, bruised - 4 kaffir lime leaves - 2 cups water - 2 tablespoons tamarind pasteSpice Paste (Ground Together): - 10 dried chilies, soaked to soften - 5 shallots - 3 cloves of garlic - 2-inch piece of ginger - 2-inch piece of galangal - 1 teaspoon turmeric powder - 1 teaspoon coriander seedsMethod: - Prepare the Spice Paste: - Blend all the ingredients for the spice paste in a food processor until smooth. You may need to add a little water to facilitate the blending. - Brown the Beef: - In a large pot, heat a tablespoon of oil over medium heat. Add the beef cubes and sear them until they are browned on all sides. Remove the beef from the pot and set aside. - Cook the Spice Paste: - In the same pot, add the spice paste, lemongrass, and kaffir lime leaves. Stir-fry until fragrant, about 2-3 minutes. - Simmer the Rendang: - Return the beef to the pot. Add coconut milk, water, and tamarind paste. Bring to a simmer, then reduce the heat to low. Cover and cook for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened. - Final Steps: - Uncover the pot and increase the heat to reduce the sauce, stirring frequently, until the rendang is dark brown and the sauce clings to the beef.Notes: - Rendang's flavor improves over time, making it a great dish to prepare in advance. - Serve with steamed rice or ketupat (rice cakes) for a complete meal. - Adjust the number of chilies to suit your spice preference.Nutritional Information per Serving (Based on USDA Guidelines): - Calories: 560 kcal - Protein: 35g - Carbohydrates: 9g - Fat: 43g - Fiber: 2g - Sodium: 120mg - Sugars: 4g . . . . Click to see recipe. #Recipe #Chef #Foodie