What I love about this recipe is I now have an option in making a low fat sauce made of Total 0% fat Fage yogurt, dill, and good feta cheese. For the hamburger, I used ground turkey but I’m sure it will be good to combine beef and lamb with all the herbs and spices.
This was delicious! I expected this to be good…but not THIS good! The sauce was addictive and the oxtail was tender. While the recipe takes awhile to make it certainly is worth the time to prepare.
The aroma coming out of my small kitchen was amazing because you can smell the onions, carrots, rosemary, sage and celery caramelizing. I would say this is the best bolognese sauce I have tasted and made. The meat was tender and moist. The sauce coated the pasta just like you see in the movies and cooking show
I only used a small strip of steak and used plenty of vegetables. I don’t know why I don’t prepare this often because it’s quick, easy to prepare and not that greasy plus I can add more vegetable in the dish so that it’s super healthy.
I love the tips and secrets Fabio provide in making the perfect meatball like don’t waste purchasing expensive cuts of meat. The perfect texture and flavor in an Italian meatballs is achieved by using ricotta cheese, parmesan, one egg and panko breadcrumbs.
The smell about drove me nuts and could not wait to eat this meal. The ribs are so tender and flavorful and the best part is the browned puree of vegetables.
Overall I would say this dish was truly delicious. I will make again and try using the meatball recipe here, though I will probably sub turkey for the beef. It pairs very well with the bright, lemony couscous (Couscous with Fresh Cilantro and Lemon Juice), though I just garnished with cilantro.
People tend to discard the broth but I like to serve it in a small cup and sip it while eating the meal. I’ve been preparing corned beef and cabbage this way for the past 20 years and never been disappointed. The corned beef was so tender and moist.
Stir-fried dishes can be meat dishes, vegetable dishes, or meat and vegetable mixtures. Tender meat should be coated with a thin paste of cornstarch, fry it in oil slightly, then remove it. In most cases flavoring are added in the course of stir-frying, but in some cases, the major ingredients are preserved and their flavors fixed before they are stir-fried.
I’m planning on using the panini press to warm corn tortilla and slices of tri-tip by adding simple condiments: fresh cilantro, shredded cheddar and monterey cheese, Trader Joe’s guacamole dip, and creme fraiche. This was so good that anytime I have left over meat of any kind I will try to make tacos and make different condiments that will accompany the meat. Sometimes we put too many toppings that the taste of beef gets lost…from time to time, simple is better!
The meat came out so tender and the layers of seasoning was perfect. This was so good that I refrained from myself from having seconds. I was savoring every single bite. The next time I prepare this dish, I will definitely cook more shiitake mushrooms. Delicious!!!
I’m an advocate in eating healthy foods even though at times it might not seem like I do. I recently purchased Breville Panini Press and loving it. This is so sturdy and the grill is the perfect size…not too big or small…just perfect size without overcrowding your kitchen with another appliance. I have grilled eggplant, sweet potato, and steak.