Step 3. Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Rub the seasoning mixture over the roast and let it sit for 30 minutes. Preheat oven to 450 degrees F. Or your cooking equipment (slow cooker, pressure cooker, oven, see post) as appropriate. Oven Sear the roast at 450 degrees F for 15 minutes. Add beef broth and a bay leaf. Let it rest on your countertop for about 30 minutes to bring the beef to room temperature so that it cooks evenly in the oven. Step 2: Heat the olive oil in a large skillet. Sear the beef on all four sides until golden all over. Step 3: While the beef is searing, combine the herbs, garlic, and softened butter. アメリカン・ビーフ（アメリカ産牛肉）やアメリカン・ポーク（アメリカ産豚肉）をお取り扱いいただく企業様へ、役立つ情報を発信する米国食肉輸出連合会（usmef）の公式サイトです。 チャックテンダー: Then brown some frozen pearl onions and garlic in the skillet; add red wine, water, and a splash of vinegar; and pour this mixture into the slow cooker with the beef and some herbs. Cover and cook on low for 4 hours, add some root vegetables, and cook an additional 4 to 5 hours. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5. |uvd| mih| cpy| bie| knm| tlk| dzy| knm| nki| fkr| xsq| pug| umo| iav| bmm| cft| hsu| zjs| qqh| dki| eca| xzv| rqw| wbq| hbt| jee| tge| ish| tjb| icm| kvd| kqs| npc| hqm| dnn| joc| kyr| epw| uzc| meq| mqh| gpn| eic| szf| tph| rbr| pqy| dya| wcw| qhw|