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| | ROASTED BROCCOLI WITH BROWN RICE, TARRAGON AND CIDER VINAIGRETTEroasting broccoli on a heated baking sheet in a blistering hot oven gets the vegetable to char, bringing forth deep, nutty, bittersweet flavors. Here, we toss oven-charred broccoli with a brown rice pilaf, dried apricots, a fruity vinaigrette and fresh tarragon to create a warm rice salad. We also roast the orange, cut into quarters, before juicing it to temper its acidity and intensify its flavor. This vegetable-and-grain dish is hearty enough to be the center of a vegetarian (vegan, even) meal or serve it as a side to chicken or seafood.4-6 servings1 navel orange5 tablespoons extra-virgin olive oil, divided1 cup short-grain brown rice, rinsed and drained1 large shallot, mincedKosher salt and ground black pepper1/2 cup dried apricots, chopped1 pound broccoli crowns, cut into 1-inch florets1/2 teaspoon red pepper flakes2 tablespoons cider vinegar1 teaspoon honey1/2 cup loosely packed fresh tarragon, chopped Cut two 3-inch-long strips of zest from the orange; cut the orange into quarters. Set aside. In a medium saucepan over medium, heat 1 tablespoon of oil until shimmering. Add the rice and shallot, then cook, stirring, until some of the grains turn translucent, about 2 minutes. Add 1½ cups water, ½ teaspoon salt and the orange zest strips. Bring to a boil over medium-high, cover and reduce to medium-low. Cook without stirring until the rice is tender-chewy and the water has been absorbed, 35 to 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff the rice, removing and discard the zest strips. Stir in the apricots, cover and set aside. While the rice cooks, heat the oven to 500°F with a rack in the lowest position. Slide a rimmed baking sheet onto the rack to heat. In a large bowl, toss the broccoli, the orange quarters, 2 tablespoons of the remaining oil, the pepper flakes and ½ teaspoon salt. Carefully remove the baking sheet from the oven and distribute the mixture in an even layer; reserve the bowl. Roast without stirring until the broccoli is tender-crisp and lightly charred, 12 to 15 minutes. Using tongs, squeeze the juice from the orange quarters into a small bowl. You should have 2 to 3 tablespoons (if needed, supplement with water); discard the rinds. Add the remaining 2 tablespoons oil, the vinegar, honey and ¼ teaspoon each salt and black pepper, then whisk to combine. Return the broccoli to the large bowl. Add the rice, dressing and tarragon, then toss. Taste and season with salt and pepper.Tip: Don’t purchase regular bunched broccoli for this recipe; look instead for broccoli crowns, which are less stemmy. Lacy florets are a better combination with the grain than dense stem pieces. Be sure to use short-grain brown rice, as its starchiness makes the dish cohesive and satisfying.https://www.177milkstreet.com/recipes/roasted-broccoli-brown-rice-tarragon-cider-vinaigrette?allow_token=65288a4b-2fe2-4386-9f3d-a70cbb232658&utm_source=Free%20Recipes&utm_medium=email&utm_campaign=Small%20Bites%20-%20Jacobsen%20Salt%20Co.%20%282022-01-19%29&_kx=KJiQ_Dz4xv4lOc4Xj_tdMExEnT1JvVSg52u6O1yVncFXkaPrSs55ZSqVVcSrc-IO.Vdqjt7Tags:greens, orange, rice, side dish Cranberry and Golden Raisin RelishBY KENDRA VACULIN In this no-fuss sauce, tart cranberries meet their match in bright ginger and fruity golden raisins. But this cranberry relish isn’t meant only for the Thanksgiving table: Try it as part of a festive breakfast on pancakes or French toast, as a holiday cheeseboard condiment, or as a sweet spread on grilled cheese sandwiches (it’s great with brie!).1 lb. fresh (or frozen, thawed) cranberries1 2" piece ginger, peeled, finely grated1¼ cups golden raisins (about 8 oz.)¾ cup sugar3 Tbsp. fresh orange juice2 Tbsp. unsalted butter½ tsp. ground allspiceKosher salt Cook cranberries, ginger, raisins, sugar, orange juice, butter, allspice, and a big pinch of salt in a medium saucepan over medium heat, stirring occasionally and reducing heat as needed to keep from scorching, until cranberries have burst and relish is thick and jammy, 10–12 minutes. Let cool before serving.Do ahead: Relish can be made 3 days ahead. Cover and chill.https://www.bonappetit.com/recipe/cranberry-and-golden-raisin-relishTags:cranberry, orange, raisin, side dish ROAST MOJO PORK6 lbs pork shoulderMojo Marinade for the Pork: 2/3 c olive oil2/3 c cilantro4 tbl mint leaves1/2 c orange juice1/2 c fresh squeezed lime juice 7 garlic cloves, minced 1 1⁄2 tbl grated orange peel2 tsp fresh oregano, chopped 1 tsp ground cumin2/3 tsp black pepper, ground 2/3 tsp fine sea salt Brine for the Pork:4 c orange juice3.5 c water1/2 c rice vinegar1/2 c spiced rum1/2 c salt1/4 c sugarlots of minced garlic 1 tbl each fresh thyme, fresh rosemary, fresh oregano, fresh sage, peppercorns3 bay leaves Brine pork shoulder for 12 hours.Blend all Mojo Marinade ingredients in a blender.Remove pork from brine and pat dry.Marinate pork shoulder in Mojo Marinade for at least 2 hours.Slow roast pork shoulder until 170°F internal temp (should still be a light pink on inside).Baste pork with marinade throughout roasting.Now, go make a CubanoTags:latin american, orange, pork, slow Steaks with citrus salsa and rosemary-roasted beets2 Servings, 420 Calories/Serving Wash produce before use 10 ounces organic beets1 teaspoon dried rosemary2 ounces organic shredded kale or other leafy greens1 organic orange1 organic lemon3 organic scallions1 teaspoon Aleppo chile flakes (optional)Steak options:2 top sirloin steaks (about 5 ounces each)2 organic rib-eyes (about 7 ounces each)2 organic New York strips (about 7 ounces each)2 organic filet mignons (about 5 ounces each)Sunbasket steak seasoning (granulated garlic - onion powder - coriander - sweet paprika - dried dill) Roast the beets and kale Heat the oven to 400°F. Scrub the beets; cut the beets crosswise into ¼-inch-thick rounds. Finely chop the rosemary.On a sheet pan (2 sheet pans), drizzle the beets and kale with 1 to 2 tablespoons oil; season with salt and pepper and the rosemary and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the beets are tender and browned on the edges and the kale is crisp, 18 to 20 minutes. Meanwhile, prepare the citrus salsa. Make the citrus salsa Using your hands or a sharp knife, peel the orange. Cut the fruit lengthwise into quarters, then crosswise into ½-inch-thick slices. Discard any seeds.Zest the lemon; set aside half the zest for garnish. Using your hands or a sharp knife, peel the lemon and finely chop the flesh. Discard any seeds.Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.In a medium bowl, stir together the orange, half the lemon zest, half the lemon flesh, and white parts of the scallions. Stir in 1 to 2 teaspoons oil, as much Aleppo chile as you like, and up to ¼ teaspoon (½ tsp) sugar (from your pantry), if desired. Season to taste with salt and pepper and more lemon flesh, if desired. Let stand, stirring occasionally, while you prepare the steaks. Prep and cook the steaks Pat the steaks dry with a paper towel; season generously with salt and pepper and the steak seasoning.In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks. For top sirloins: Cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare. For rib-eyes and New York strips: Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. For filet mignons: Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare. Transfer the cooked steaks to a plate to rest for 5 minutes. Serve Transfer the steaks and beets and kale to individual plates. Top the steaks with the citrus salsa and garnish the beets and kale with the remaining lemon zest. Sprinkle everything with the green parts of the scallions and any remaining Aleppo chile, if desired, and serve. https://sunbasket.com/recipe/steaks-with-citrus-salsa-and-rosemary-roasted-beetsTags:beef, orange, root veggie Olive Oil-Orange Sugar Cookies Who said sugar cookies had to be dull and boring? Not this version! Revamped with warm spices and kissed with orange zest, these cookies are delicate yet packed with flavor. Cardamom and turmeric are members of the same botanical family, and they pair beautifully with nutmeg and cloves. The subtle olive oil flavor makes these a sophisticated cookie, while the turmeric provides a pop of natural color. The cookies' brightness and reimagined flavor all but guarantee that this recipe will be the star of the show. 2 1/2 dozen 3” cookies Cookies:1/2 cup (99g) olive oil8 tablespoons (113g) unsalted butter, softened1/2 cup (57g) confectioners' sugar, sifted if lumpy1/2 cup (99g) granulated sugarzest (grated rind) of 1 large or 2 small oranges1 large egg2 teaspoons vanilla extract1/4 teaspoon nutmeg1/4 teaspoon cloves1/4 teaspoon cardamom1/2 teaspoon turmeric1/8 teaspoon baking soda3/4 teaspoon baking powder1/2 teaspoon salt2 cups (240g) King Arthur Unbleached All-Purpose FlourCoating:1/2 cup (99g) granulated sugar1/4 teaspoon cardamom1/4 teaspoon turmericzest (grated rind) of 1 large or 2 small oranges To make the dough: In a large bowl, combine the oil, butter, sugars, and zest; beat until combined.Add the egg, vanilla, and spices, beating until smooth.Add the baking soda, baking powder, salt, and flour; mix until smooth. Cover the bowl and refrigerate the dough for at least 2 hours, until it's stiff enough to scoop easily and hold its shape; overnight is fine.To assemble and bake: Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment. Put the sugar for coating in a bowl and combine with the spices. Rub the zest into the mixture, stirring until well blended.Scoop the chilled dough by the tablespoonful (a level tablespoon cookie scoop works well here) and roll in the sugar to coat.Place the balls of dough on the prepared baking sheets, leaving 1 1/2" between them.Bake the cookies for 12 to 15 minutes, until the edges just begin to brown. Remove them from the oven and let them cool on the pan for 10 minutes before transferring to a rack to cool completely.Storage information: Store cookies in an airtight container at room temperature for up to two weeks; freeze for longer storage.https://www.kingarthurbaking.com/recipes/olive-oil-orange-sugar-cookies-recipeTags:cookies, dessert, orange YOGURT LOAF CAKE WITH CORIANDER AND ORANGE APPEARS IN JANUARY-FEBRUARY 2021in France, gâteau au yaourt, or “yogurt cake,” is a dead-simple anytime cake that uses an entire container of yogurt, then employs the empty container as the measuring device for the flour, sugar and oil. The crumb is fine and moist, similar to a pound cake, but not nearly as rich. Since there is no standardized sizing for yogurt in the U.S., we devised a recipe with conventional measurements, and we flavored the cake with ground coriander and grated orange zest. Toasting the coriander softens its flavor and brings out its aroma; in a small skillet over medium, toast the spice, stirring often, until fragrant, 3 to 5 minutes, then transfer to a small bowl or plate to cool. Macerated fresh berries are the perfect accompaniment to the cake. Toss sliced fresh strawberries, raspberries and blueberries with a little sugar and let stand until juicy. Tightly wrapped and stored at room temperature, the cake will keep for up to three days.makes one 8½-inch loaf cake228 grams (1¾ cups) all-purpose flour, plus more for the pan2 teaspoons baking powder1 tablespoon ground coriander, toasted (see headnote)1/4 teaspoon table salt3 large eggs214 grams (1 cup) white sugar, plus 2 teaspoons for sprinkling2 tablespoons grated orange zest120 grams (½ cup) plain whole-milk yogurt2 teaspoons vanilla extract½ cup grapeseed or other neutral oil Heat the oven to 350°F with a rack in the middle position. Mist a 8½-by-4½-inch loaf pan with cooking spray, dust evenly with flour, then tap out the excess. In a medium bowl, whisk together the flour, baking powder, coriander and salt. In a large bowl, whisk the eggs, sugar and orange zest until well combined and lightened in color, about 1 minute. Add the yogurt and vanilla, then whisk until well combined. Add the oil and whisk until homogenous. Add the flour mixture and whisk just until no streaks remain. The batter will be very fluid. Pour the batter into the prepared pan and sprinkle evenly with the remaining 2 teaspoons sugar. Bake until a toothpick inserted at the center of the cake comes out with few crumbs attached, 40 to 45 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, lift off the pan and turn the loaf upright. Cool completely, about 1½ hours, before slicing and serving.Tip: Don’t forget to flour the loaf pan after misting it with cooking spray to ensure the cake doesn’t stick. Make sure to invert the baked cake out of the pan after about 10 minutes of cooling. This also will help prevent sticking as well as prevent the sides from becoming too moist. And the cake will cool faster, too.https://www.177milkstreet.com/recipes/coriander-orange-yogurt-loaf-cakeTags:cake, dessert, orange, yogurt White Chocolate, Rosemary and Almond Biscottimakes 36Recipe note: The biscotti can be stored at room temperature in an airtight container for up to 2 weeks, or frozen for up to 1 month. 2/3 cup (80 grams) whole blanched almonds (may substitute slivered almonds) 3 cups (375 grams) all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons fresh rosemary leaves, finely chopped 1/2 teaspoon fine sea or table salt 1 cup (200 grams) granulated sugar 1 tablespoon finely grated orange zest (from 1 orange) 11 tablespoons (1 stick plus 3 tablespoons/150 grams) unsalted butter, at room temperature 3 large eggs, at room temperature, plus 1 large egg white, lightly beaten 4 ounces (115 grams; or 2/3 cup) chopped white chocolate or white chocolate chips 1/2 cup chopped (80 grams) candied citrus peel, such as orange Demerara sugar or sparkling sugar, for sprinklingPosition a rack in the middle of the oven and preheat to 350 degrees. Line a large, rimmed baking sheet with parchment paper or a silicone mat.Arrange the almonds on a small, rimmed baking sheet and toast in the oven for 10 to 12 minutes, until fragrant and lightly browned, shaking halfway through. Transfer to a plate or cutting board, let cool completely and then chop. (If using slivered almonds, they will toast faster — start checking at 6 or 7 minutes. You can leave them as is or coarsely chop.) Alternatively, you can toast the nuts in a dry skillet over low heat.In a large bowl, whisk together the flour, baking powder, rosemary and salt.In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, add the sugar and orange zest and beat on medium speed until very fragrant, about 2 minutes. Add the butter and beat on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl in between. Reduce the speed to low, add the flour mixture and mix until incorporated. Mix in the chocolate, citrus peel and almonds until evenly distributed.Scrape the sticky dough onto the prepared baking sheet and divide into three even portions, patting each into a rough log shape. Cover and refrigerate until firm, 1 hour.Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line another large, rimmed baking sheet with parchment paper or a silicone mat.Lightly flour your work surface and transfer the chilled dough onto it; lightly dust the top of the dough with more flour. Shape each piece into a log about 4 inches (10 centimeters) wide and 1/2-inch (1 1/3 centimeters) thick, dusting as needed to prevent sticking. Divide the logs between the lined baking sheets (replacing or wiping clean the parchment or silicone mat on the first pan, if needed) leaving a few inches of space between the logs on the sheet holding two.Use a pastry brush to brush the tops with the beaten egg white, then sprinkle with demerara or sparkling sugar.Bake for 20 to 25 minutes, until just firm and golden, rotating the pans from top to bottom and front to back halfway through. Let the logs cool on the pans for 10 minutes, then transfer to a cutting board. Using a sharp serrated knife, slice into 1/2-inch (1 1/3-centimeter) thick pieces. Set them onto the sheet, cut side facing up, then return to the oven. Continue to bake for an additional 12 to 18 minutes, rotating from top to bottom and front to back halfway through, until golden brown all over.Let the biscotti cool on the pans for a few minutes, then transfer to a wire rack to cool completely before serving or storing.Per biscottiCalories: 136; Total Fat: 6 g; Saturated Fat: 3 g; Cholesterol: 26 mg; Sodium: 64 mg; Carbohydrates: 18 g; Dietary Fiber: 1 g; Sugar: 9 g; Protein: 2 ghttps://www.washingtonpost.com/food/2021/12/01/biscotti-recipe-orange-white-chocolate/Tags:chocolate, cookies, dessert, orange Panettone CookiesMAKES 3 dozen cookies Cookies:2 1/2 cups (300 grams) all-purpose flour1/2 teaspoon kosher salt1/4 teaspoon freshly grated nutmeg2 sticks (1 cup/226 grams) unsalted butter, at room temperature1 cup (200 grams) granulated sugar1 teaspoon freshly grated orange zest1 teaspoon vanilla extract1/2 cup (75 grams) finely chopped candied orange peel1/4 cup (45 grams) finely chopped golden raisins1/4 cup (45 grams) finely chopped dried tart cherriesGarnish:1 1/4 cups (8 ounces) chopped white chocolate (or white chocolate chips)1/2 cup (70 grams) finely chopped toasted almonds, for garnish1/4 cup (35 grams) finely chopped candied orange peel, for garnishIn a medium mixing bowl, whisk together the flour, salt, and nutmeg. Once combined, set aside.In a bowl of stand mixer, cream together the butter and sugar, scraping down the sides of the bowl with a rubber spatula, until light and fluffy, about 1 minute. Add the orange zest and vanilla and mix for another few seconds until combined. On the lowest speed, slowly add in the dry ingredients. The dough may take a while to come together. Once the dough becomes slightly tacky, after about 1 to 2 minutes, add the orange peel, raisins, and dried cherries. Continue to mix on a low speed until the dough can easily be molded into a ball in your hands.Dump the dough onto a work surface. Using your hands, mound the dough into a big ball. Cut the ball in half and roll each half into a 10-inch-long log. Wrap each log tightly in wax or parchment paper, twisting the ends, so you have 2 logs of dough. Place the wrapped dough into the fridge and chill for 1 hour, or put it in the freezer for later use.When you’re ready to bake, heat the oven to 350°F and remove the dough from the fridge to soften up a bit. Line 2 cookie sheets with parchment paper.Unwrap the cookie dough and, using a sharp knife, trim the rounded ends off the log and slice the dough into ½-inch-thick disks. Place the disks onto the prepared cookie sheets 2 inches apart.Bake for 12 to 15 minutes or until they start to brown and look dry on top. Remove from the oven and let cool completely.To decorate, place the white chocolate in a double boiler to melt. Once melted, dip half of each cookie in white chocolate. Garnish each with chopped almonds and candied orange.https://food52.com/recipes/86946-pannetone-cookie-recipeTags:cookies, dessert, dried fruit, orange Citrus-Glazed Sweet PotatoesBy Yewande KomolafeYIELD 6 servings These candied sweet potatoes work as a side dish for any dinner or holiday celebration by balancing citrusy sweet and savory flavors — and they also produce top-notch leftovers. Right out of the oven or the fridge, they are sure to add a pleasantly tart note to any meal. The braising liquid thickens as the tubers cook, resulting in a tangy glaze that coats every bite. Its acidity also helps the sweet potatoes stay intact with a slight bite even as they soften. The thinly sliced orange zest becomes tender and develops a marmalade-like taste. The shiny strips make for a beautiful garnish, along with the syrupy pan sauce. 3 medium oranges1 lemon2 limes¾ cup packed dark brown sugar1 teaspoon kosher salt (Diamond Crystal)½ teaspoon ground ginger½ teaspoon ground cinnamon¼ teaspoon freshly grated nutmeg¼ teaspoon black pepper3 ½ pounds sweet potatoes (about 9 small)4 tablespoons unsalted butter, cut into 1/2-inch cubes Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.TipYou can bake these at 350 degrees as well, particularly if you have other Thanksgiving dishes in the oven at that temperature. They will take 15 to 45 minutes longer.user comments:-- I really wanted to love this. And we did enjoy the sweet, citrusy glaze. However, the orange zest strips were unpleasantly chewy. I think I’ll repeat, but this time perhaps microplane the zest. My sweet potatoes were soft and the glaze thick in a little over an hour.-- Made this last night. I cut the potatoes much thinner, into around 1/4 inch rounds which I cut in half or quarters to get closer to bite size. I cooked at 375 bit covered for half the time to prevent the glaze from burning. Total cooking time of one hour. This was really good. Sweet with a hint of spice. Next time I will more finely slice the orange zest. Easy and tastyhttps://cooking.nytimes.com/recipes/1022720-citrus-glazed-sweet-potatoes?campaign_id=58&emc=edit_ck_20211110&instance_id=44976&nl=cooking®i_id=110040280&segment_id=73993&te=1&user_id=e6840de290b88e42cd39d91105b022b2Tags:orange, side dish, sweet potato Orange braised beef | egg yolk-thickened sauce | limey roast carrots***RECIPE, SERVES 4-6***1 3 lb (1.36kg) beef chuck roast (or any other good braising cut, like boneless short rib or brisket)1 onion5-6 cloves of garlic1-2 dried New Mexico chilis (very optional)2 oranges1 lime1-2 egg yolks2 lb (908g) carrots1 12 oz (240g) bag egg noodlestomato pasteoilbuttersugarsaltpepperfresh herbs (I put thyme in the sauce and had cilantro on the side)Trim any very large chunks of fat out of the beef as you cut it into big pieces — I got 16 pieces out of my roast. (Remember they'll shrink a lot). Heat some oil in pan (ideally one for which you have a lid) and brown the beef in two batches. While you're doing that, peel the onion and slice it into thin wedges. When all the beef is out, put the onion in and fry it for a few minutes until it starts to turn brown. While you're doing that, crush and peel the garlic and throw it in with the onions, whole. Stir in a squeeze of tomato paste. When the fond on the bottom of the pan is about to burn, deglaze with two cups (475mL) of water. Return the beef to the pan.Zest in both of the oranges and squeeze in their juice. Throw in the chilis, if using. Grind in some pepper and stir in two pinches of salt. Bring to a boil, reduce to a simmer and cover. It'll take 4-5 hours to braise until the meat is soft. Check on it once or twice to stir things around, make sure nothing is sticking to the bottom, and make sure all the liquid isn't evaporating out. If it needs more water, give it some. When the beef is about as soft as you want it, uncover and let the sauce reduce a bit while you prep the sides.Heat the oven to 400ºF/200ºC. Peel the carrots and cut them into 1cm slices. (You could simply simmer them with the beef for the last hour of braising if you don't want to roast them.) Throw them on a roasting tray, toss with oil salt and pepper, and roast for about 20 minutes until golden and tender. Stirring halfway through helps. Zest the lime, and toss the zest through the carrots right before you eat. (Save the lime itself for the beef.)Get the egg noodles boiling in salted water. Drain when done, and toss with a little butter to keep them from sticking to each other.When you're ready to finish the beef, turn the heat off. Pull the chilis out and discard. Pull out all the beef chunks, being careful not to break them apart. Taste the braising liquid, and give it more of whatever you think it needs — salt, pepper, a pinch of sugar, a little lime juice. With the heat off and the sauce definitely not bubbling, stir in one or two egg yolks, depending on how thick you want the sauce. Turn the heat back on and bring the sauce to a simmer, stirring constantly. (If you really boil it, the egg will go grainy.) You should notice the sauce thicken a little when it simmer and the eggs cook, but it'll thicken more as it cools to eating temperature.Put the beef back into the sauce, and carefully coat the pieces without breaking them apart. You could also stir in some fresh herbs at this point, and maybe a little water if the sauce is too thick.Put all the food on a plate and eat it. When you reheat any leftovers, do it gently so you don't overcook the egg in the sauce.https://www.youtube.com/watch?v=sWMDMvV48WcTags:beef, orange, root veggie, slow Previous 10 EntriesTop of Page | | 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