flyinglentris
Disabled and Retired Veteran
Chisolm Braised Beef Rib Steaks with Quinoa Bake:
Ingredients:
1) Beef Rib Steaks - 2
2) Carrots, baby - 10 to 12
3) Onions, pearl - 8 to 10
4) Garlic - 8 to 10 cloves
5) Potatoes, baby red - 2
6) Quinoa (tri-color) - 1/4 cup
7) Beef Better Then Bouillon (BTB) - 2 tblspns.
8) Flour - 1/8 cup
9) Wine, Cabernet Sauvignon - 1/4 cup
10) Tomato paste - 1/8 cup
11) Thyme - 1 tspn.
12) Rosemary - 1 tspn.
13) Marjoram - 1 tspn.
14) Olive oil - as required
15) Orange juice - 1 tblspn.
16) Water - as required
Procedure:
1) Cut the roots and tops off the garlic cloves and pearl onions.
2) Skin the garlic and the pearl onions.
3) Dice the red potatoes into 1/4" pieces.
4) Boil quinoa in twice as much water (1/2 cup).
5) Cover the pot, turn off heat and allow to steam and puff.
6) Set the quinoa aside.
7) Pan fry the beef rib steaks with a bit of oil in the pan.
NOTE: Pan fry about 3 to 5 minutes per side.
8) Remove the rib steaks and set aside.
9) Mix in the pan with fats, wine, olive oil, orange juice and flour.
NOTE: Add water, if necessary.
10) Stir to completely saturate and disperse the flour.
11) Stir in the spices while heating at medium heat.
12) Add the tomato paste and BTB, and stir them in uniformly.
NOTE: Cook for about 5 minutes.
13) Add the carrots, onions, garlic and potatoes.
14) Stir all ingredients together while continuing to heat.
NOTE: Cook for additional 5 minutes.
15) Stir in the quinoa.
16) Pour the cooked stew material into a baking pan.
17) Add the beef ribs on top and cover with stew liquid.
18) preheat the oven to 350F
19) Bake or roast for 40 minutes to an hour.
20) Spoon the braised beef and stewed vegetables onto serving plates.
21) Serve.
Ingredients:
1) Beef Rib Steaks - 2
2) Carrots, baby - 10 to 12
3) Onions, pearl - 8 to 10
4) Garlic - 8 to 10 cloves
5) Potatoes, baby red - 2
6) Quinoa (tri-color) - 1/4 cup
7) Beef Better Then Bouillon (BTB) - 2 tblspns.
8) Flour - 1/8 cup
9) Wine, Cabernet Sauvignon - 1/4 cup
10) Tomato paste - 1/8 cup
11) Thyme - 1 tspn.
12) Rosemary - 1 tspn.
13) Marjoram - 1 tspn.
14) Olive oil - as required
15) Orange juice - 1 tblspn.
16) Water - as required
Procedure:
1) Cut the roots and tops off the garlic cloves and pearl onions.
2) Skin the garlic and the pearl onions.
3) Dice the red potatoes into 1/4" pieces.
4) Boil quinoa in twice as much water (1/2 cup).
5) Cover the pot, turn off heat and allow to steam and puff.
6) Set the quinoa aside.
7) Pan fry the beef rib steaks with a bit of oil in the pan.
NOTE: Pan fry about 3 to 5 minutes per side.
8) Remove the rib steaks and set aside.
9) Mix in the pan with fats, wine, olive oil, orange juice and flour.
NOTE: Add water, if necessary.
10) Stir to completely saturate and disperse the flour.
11) Stir in the spices while heating at medium heat.
12) Add the tomato paste and BTB, and stir them in uniformly.
NOTE: Cook for about 5 minutes.
13) Add the carrots, onions, garlic and potatoes.
14) Stir all ingredients together while continuing to heat.
NOTE: Cook for additional 5 minutes.
15) Stir in the quinoa.
16) Pour the cooked stew material into a baking pan.
17) Add the beef ribs on top and cover with stew liquid.
18) preheat the oven to 350F
19) Bake or roast for 40 minutes to an hour.
20) Spoon the braised beef and stewed vegetables onto serving plates.
21) Serve.
