Potatoes With Onions Beef Broth Recipe 385

SKILLET BEEF AND POTATOES

Steps:

• Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.

POTATOES WITH ONIONS & BEEF BROTH RECIPE - (3.8/5)

Steps:

• Melt half the butter with olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions and potatoes. Pour over the stock. Cover the pan with foil and bake at 300°F until all the liquid has been absorbed, about 2-3 hours, removing the foil if you like a crisp top.

POTATO AND ONION BAKE RECIPE

Steps:

• Preheat the oven to 350°F /180°C. (see note 5)
• Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2litre baking dish. Place this on a baking tray for easy.
• Peel and finely slice the onions.
• Use a mandolin, food processor or sharp knife to cut the potatoes into 1/8 inch (3-4mm) thick disks.
• Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
• Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes, ensuring that it just covers the top layer.
• Dot the remaining 2 tbsp of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
• Cook for 60 minutes then remove the foil and cook for a further 15-20 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&6)

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

BEEF BONE BROTH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place beef bones on the prepared baking sheet.
• Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
• Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
• Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
• Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

BEEFY ROAST POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Wash and cut up your potatoes, holding them into a bowl of cold water until ready to cook. We leave the peels on, but if you are just not a fan of potato skin, then feel free to peel them. You can also substitute several other varieties of potato: Dutch yellows, fingerlings, or chef whites are all excellent alternatives -- Russets can be used if you are careful not to overcook them -- red skin potatoes can even be used but they tend to be a bit firm for our taste.
• Combine broth, garlic granules, onion granules, and beef base in a heavy-bottomed sauce pan over medium heat. Stir to make sure the beef base is fully dissolved. Simmer for 10 minutes to allow the flavors to develop.
• Drain the potatoes thoroughly and add them to the broth, stirring to make sure all the potatoes get separated and don't stick together.
• Bring the broth back to a simmer and cook until the potatoes are barely done when poked with the point of a knife (how long this will take depends on the type of potato and how large they have been cut). If cooking Russets and the potatoes are tender, they are overdone and will be difficult to toss in the next step without breaking up.
• Remove the potatoes from the broth with a slotted spoon or spider and place them in a colander to drain thoroughly. (SAVE THE COOKING BROTH! It can be frozen and used again by re-seasoning, or turned into a beef soup, or any number of tasty applications.).
• Toss the potatoes in enough Panini Oil to coat thoroughly and season with salt & pepper.
• Spread on a sheet pan and roast for 30 minutes, turning every 10 minutes.
• Serve hot.