Beef Stew Ingredients * 1/4 cup neutral oil * 2.5 lbs beef chuck(cut into chunks) * Salt and pepper to taste * 2 carrots(cut into chunks) * 1 onion(chopped) * 2 cups button mushrooms(cut into quarters) * 6 tbsp butter * 2 tbsp tomato paste * 1/3 cup flour * 1 can stout beer * 1 liter beef stock * 2 bay leaves * 2 sprigs thyme * 2 sprigs rosemary * 2 star anise * 1 tbsp Worcestershire * 1 tbsp soy sauce * 1 tbsp beef bouillon paste * 2 packets gelatin powder * 2 stocks celery * 2 cups baby golden potatoes * 1/2 cup frozen peas Instructions 1. Prep carrots, onions, garlic, mushrooms and slice beef chuck into bite-sized pieces. 2. Generously season beef chuck with salt and pepper. Heat oil in a pot on medium high heat and sear beef in batches. Once browned on all sides remove the beef and do the next batch. 3. On medium heat, saute onions and mushroom in the same pot with butter for a few minutes then add garlic. 4. Once fragrant, cook tomato paste for a few minutes and add flour. Cook for a few minutes to get rid of the raw flour taste then pour in stout beer. 5. Once combined, add the beef and give it a stir. Top it with beef stock and add bay leaves, thyme, rosemary, star anise, worcestershire, soy sauce, beef bouillon paste, gelatin powder, and celery. 6. Bring to a simmer and leave it in a 300F oven for 1.5 hours with the pot lid slightly open. Give it a mix every 45 minutes and scrape any browned bits stuck on the side. 7. Remove the herbs, spices, and celery and skim off a majority of the fat. Add carrots and baby potatoes and put it back in the oven for one more hour. 8. Finish with frozen peas and season to taste with salt if necessary. 9. Once the peas are warmed through, serve with bread and enjoy. #lowandslow #beefstew #beef #braise #soup #stew #recipe #cooking #food #recipevideo #cookingvideo #foodvideo #recipetutorial #cookingtutorial #asianfood #comfortfood #cookingathome #winterrecipes #fallrecipes #asianrecipes #filipinorecipes #beefstew #beef #comfortmeals #comfortfoods #easyrecipe #easyrecipes

Mac and Cheese (inspo @Tini👩🏼‍🍳🔥 ) Ingredients * 8oz mild yellow cheddar * 8oz sharp white cheddar * 8oz smoked gouda * 6oz gruyere * 6oz sliced American cheese * 1 lbs elbow macaroni * 2 tbsp chicken bouillon * 1 tbsp salt * 3 tbsp unsalted butter * 3 tbsp flour * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp smoked paprika * 1/2 tsp mustard powder * 1.5 cups evaporated milk * 2 cups heavy cream * Salt and pepper to taste * 1/3 cup pasta water Instructions 1. Shred all of your cheese blocks by hand and mix in a bowl. DO NOT use pre-shredded cheese. 2. Combine onion powder, garlic powder, smoked paprika, and mustard powder in a small bowl. 3. Bring 5 quarts of water to a boil seasoning with chicken bouillon and salt. Boil pasta for 6 minutes saving about 1/3 cup of pasta water. 4. Heat butter on medium low heat and toast half of the spices for 1-2 minutes. Once fragrant, add flour to make a roux and cook for a few minutes to get rid of the raw taste. 5. Slowly whisk in evaporated milk 1/2 at a time making sure there are no lumps. Once smooth, slowly add heavy cream 1/2 at a time. Raise heat to medium until the béchamel reaches a sauce consistency(coats back of the spoon and can draw a line with your finger). 6. Add the rest of the seasonings along with salt and pepper. 7. TURN THE HEAT TO LOW and add the American cheese a few slices at a time until fully melted followed by 1/2 of the shredded cheeses in batches. Make sure the cheese is fully melted before adding the next batch. 8. Turn off the heat, add the cooked pasta along with the pasta water and combine. Add any extra seasonings to your preference. 9. To a baking tray, add half of the Mac, followed by a half of the remaining cheeses. Pour the other half of the Mac, and top with the rest of the shredded cheeses. 10. Bake in the oven at 350F for 20 minutes and broil for an additional 5 minutes until the top is golden brown. #macandcheese #friendsgiving #thanksgiving #comfortfood #recipe #cooking #food #foodie #cheese #macaroni #easyrecipe #easyrecipes #recipevideo #cookingvideo #foodvideo #cheesy #friendsgivingfood #thanksgivingfood

Pozole Rojo (recipe inspo @Claudia ) Ingredients * 3 lbs pork shoulder/butt * 2 lbs pork ribs * 1 white onions * 10 cloves garlic * 4 bay leaves * 20 cups water * 80 oz Canned Hominy * Salt to taste Salsa * 20 guajillo chiles * 5 ancho chiles * 1/2 white onion * 5 cloves garlic * 2 tsp cumin * 1 tbsp Mexican oregano * 2 tbsp chicken bouillon * 2 cups braising liquid * 1/4 cups neutral oil * Salt to taste Toppings * Shredded Cabbage * Radish * Cilantro * Diced white onion * Limes * Tostada Instructions 1. Slice pork shoulder/butt into chunks. 2. Add pork shoulder to a pot along with pork ribs, white onion, garlic, and bay leaves. Cover with water and season with salt. Bring to a boil and skim off any scum that rises to the top. Turn the heat to low and simmer with the lid on for an 1.5 hours. 3. Prep chiles by cutting the stem off and removing the seeds. 4. Rinse hominy under cold water. 5. Add hominy and chiles to the pot. Let the chiles simmer for 10 minutes until soft then remove to blend later on. Remove onion and bay leaves, and lightly shred pork. 6. Add chiles to a blender with white onion, garlic, cumin, Mexican oregano, chicken bouillon, and broth from the pot. 7. Once smooth, simmer in a pan with oil for 10 minutes on medium low heat. Season with salt and add it back to the pot using a strainer to get rid of any grit. 8. Let simmer for 30 minutes and serve with toppings. #lowandslow #pozole #pork #soupseason #mexicanfood #mexicanrecipes #braise #soup #stew #recipe #cooking #food #recipevideo #cookingvideo #foodvideo #recipetutorial #cookingtutorial #asianfood #comfortfood #cookingathome #winterrecipes #fallrecipes #easyrecipe

Galbitang Ingredients * 3lbs beef short ribs * 1 small Korean radish(peeled and cut into thirds) * 1 onion(halved) * 4 scallions(white for broth, green for garnish) * 1 knob ginger(smashed) * 6 cloves garlic(smashed) * 1/4 cup mirin * 1 tbsp black peppercorns * 12 cups water * 1 tbsp soup soy sauce * 1 tsp fish sauce * Salt to taste * Sweet Potato Starch Noodles Instructions 1. Soak beef short ribs in cold water for 2 hours to get rid of any blood. 2. Strain beef, add it to a pot, and cover with water. Bring to a boil and cook for 5 minutes to get rid of any scum. 3. Strain the beef and rinse under cold water. 4. Add back the beef to a pot with radish, onion, white portion of scallions, ginger, garlic, black peppercorns, and mirin. Cover with water and simmer on low for 3-4 hours. 5. Half way through, remove the radish and slice it into bite-sized pieces. 6. Discard the aromatics and set aside the beef. 7. Strain the broth and season with soup soy sauce, fish sauce, and salt. 8. Soak sweet potato noodles in warm water for 10 minutes. 9. Add soaked noodles to a pot along with the sliced radish, beef, and some broth. Bring to a boil and cook for 3-5 minutes. 10. Serve with scallions, course salt, pepper, radish kimchi, and rice. #lowandslow #soup #soupseason #galbitang #koreanfood #koreansoup #beefshortrib #noodles #broth #bonebroth #braise #soup #stew #recipe #cooking #food #recipevideo #cookingvideo #foodvideo #recipetutorial #cookingtutorial #asianfood #comfortfood #cookingathome #winterrecipes #fallrecipes #asianrecipes #beef

Hong Shao Rou Ingredients Blanching * 1.5 lbs pork belly * 3 scallions(white portion) * 3 slices ginger * 1/4 cup shaoxing wine Cooking * 2 tbsp neutral oil * 2 tbsp rock sugar * 3 scallions(white portion) * 3 slices ginger * 2 star anise * 1 cinnamon stick * 2 bay leaves * 3 dried chilies * 1/4 cup shaoxing wine * 3 tbsp light soy sauce * 1 tbsp dark soy sauce * 2.5 cups water Instructions 1. Prep aromatics by slicing ginger and scallions. Save scallions whites for cooking and greens for garnish. 2. Cut pork belly into 1.5 inch sized chunks. 3. Add pork belly to a pot along with aromatics and shaoxing wine. Cover with water, bring to a boil, and cook for 5-7 minutes. 4. Rinse pork belly under cold water to remove any scum. 5. Heat oil and sugar in a wok on medium heat. Once the sugar caramelizes and becomes an amber color(3-4 minutes), add the pork belly. 6. Sauté pork belly until golden brown then add aromatics, spices, shaoxing wine, light soy sauce, and dark soy sauce. Pour enough water to barely cover the pork belly, cover with a lid and simmer on low for 1.5 to 2 hours. You know the pork belly is ready when you can easily poke the skin with a chopstick. 7. Remove the aromatics and spices then raise the heat to medium high to reduce and thicken the sauce(3-4 minutes). 8. Garnish with green portion of scallions and serve with a hot bowl of rice. #lowandslow #hongshaorou #redbraisedporkbelly #porkbelly #chinesefood #braise #braisedporkbelly #recipe #cooking #food #recipevideo #cookingvideo #foodvideo #recipetutorial #cookingtutorial #easyrecipe #easyrecipes #easyrecipeideas #quickrecipe #quickrecipes #quickrecipeideas #asianfood #comfortfood #cookingathome