Tag: best cut of beef for stew alton brown

Chicken stew – easy recipe

It is time to relax, let us see and learn Chicken Stew – easy recipe Video

chicken stew is a classic dish: chicken in this recipe is seasoned with chopped green olives, herbs and pepper, and it turns out tender and delicious! *** For lunch today I made this chicken stew that fits all tastes and seasons to prepare very simple. Let’s see how! We need: • 1,8 lbs (800 g) chicken breast • 1.8 oz (50 g) pitted green olives vegetable broth as needed • • 2 sprigs fresh thyme / 1 sprig rosemary 1 / chili pepper • 4-5 tablespoons extra virgin olive oil / salt to taste • 1 onion / 1 clove garlic • 2 ½ tablespoons (20 g) finely chopped onion and garlic in flour and fry in olive oil until translucent. It is time to add the chopped herbs, peppers and olives, let them brown for a few minutes. Then add the chicken bites and fry for 10 minutes, pour the broth and let simmer about 40 minutes, covered with a lid. The chicken is ready to avoid the flour through a sieve, all the pieces, stir well and allow to thicken the sauce for 5 minutes. The chicken stew is finished: If you want, you can add whole green olives to make it more acceptable … see you next videorecipe!
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Cuts of meat for corned beef?

Question by Lauren N: Cuts of meat for corned beef?
I have a beef chuck shoulder roast in my fridge. Problem is, I don’t want to cook it anytime soon so I thought I would make corned beef out of it since the brining process takes a week.

I know that corned beef is traditionally made from brisket, but will a shoulder roast taste as good when “corned”?

I plan to use Alton Brown’s recipe from food network if that helps. Thanks.
Just realized that St Paddy’s Day is Tuesday…anyone know how to speed up the brining process for this?

Best answer:

Answer by Eagle1
I have done some searching but I only came up with the brisket is the appropriate cut of meat for corned beef, if you are going to use the meat that you have cut it the same thickness is the brisket and cut against the grain this way you wont end up with strings .
Unfortunately for the brine and to cure the meat it takes 3 weeks if you did this faster themeat will not have the time to cure and absorb the flavour of the spices, so it is best that you use the meat that you have for something else and buy a Corned beef already cured for this year.


Happy St. Patrick;s Day!


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