Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

This was freakin' delicious...

Sichuan Red Braised Beef.

Really quite simple, too. Pretty easy beef stew to throw together and into the oven.

Highly recommend. Attached a PDF of the recipe.

Cut the scallions on the bias for a next level presentation.....just kidding, that's a good one for reference.  I'love never making the same 'asian' dish twice.  endless variety.     is this remotely spicy?   doesn't seem to suggest much more than a reasonable amount of heat.    I need to pacify lay people in this house.

I roasted a hunk of pork shoulder, and I always get stuff to make cubans. But I figured it's not that different to make banh mi sandwiches too. As far as I can tell, the meat can be anything - the main thing is to have pickled carrots and radishes, as well as cilantro. The store didn't have any daikon, so I pickled turnips instead - seemed to be pretty similar. 

Anyways, they didn't have any Vietnamese bread, either, so I got an italian loaf and griddled it in olive oil. Smeared both sides with mayo, then pork, pickles, pickled veggies, cilantro, and slices jalapenos, with a pour of that Japanese BBQ sauce they sell at Costco - basically a sweet soy sauce. Not bad.

here ya go Nubbz!

Definitely, over the sink!

[img width=260.182 height=306]https://i.imgur.com/ZLxQiqP.jpeg[/img]

24 hour braised pot roast on butter griddled le q sourdough with provolone, gruyere,caramelized onions and secret sauce with rosemary red wine jus for dunking.

Fearless posted this in a different thread, but it prompts a question. I've seen 24 hour braised" crop up here and there...

Is this just referencing sous vide and they don't want to call it that? Or is there actually another cooking method where you can braise something for 24 hours without destroying it?

A pot roast in the oven won't take more than 3 hours usually, and a crock pot no more than 7, right? I don't know any way that you could go 24 hours and end up with something edible with any method other than sous vide...

You will need 24hrs to make this dish.
So this long weekend is perfect. Start the evening before you want to eat. Rub the beef with the crushed garlic and salt, place it in a bowl, cover with cling-film and leave to marinade in the fridge until the morning. (Take it out of the fridge at least 1 hour prior to cooking.)

The next morning, if you want to eat at 8pm then at 8am place the marinated beef in a casserole dish with a tight fitting lid.  Pour over the wine (this is not in the original recipe but I think much needed) place the lid on tightly (you can even use a little foil too if unsure) and place in an oven on 80C (no fan) for 12 hours.

After 11 hours the house will be filled the most incredible fug of garlic beef.  Take it out of the oven and set aside, still in the covered dish whilst you make your choice of starchy side dishes or salads, then once you’re ready to eat place the beef on a wooden board, shred and serve.

https://www.dominthekitchen.com/2021/05/24-hour-garlic-beef.html

Made a kick-ass pot of gumbo yesterday, chicken and sausage (since my weird son doesn't like shrimp, otherwise I'd have made seafood gumbo which is my fave).

I used Alton Brown's oven roux method, so much easier than doing it on the stovetop, even if it takes longer.

I got a new airfryer after a recall on the other one
haven't used it in 4 months
I prefer the oven in the winter, warms the kitchen