2. baking potatoes.
3 pounds red meat (such as beef top round steak, flank steak brisket) partially frozen.2/3 cups Worcestershire sauce.
2/3 cups soy sauce.2 teaspoons black pepper, ground.2 teaspoons onion powder.
1 teaspoon liquid smoke.1 teaspoon red pepper flakes.
Slice the meat with the grain as thin as humanly possible.
Mix the brine ingredients in a large, sturdy, resealable freezer bag.Roasting fish requires less prep than salt-baking, and less attention while cooking than grilling.
Here, renowned chef David Pasternack shares a recipe that is quicker and easier than both of those methods.. Get the Recipe.Slow-Roasted Salmon with Walnut-Olive Vinaigrette.
A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon.The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch.. Get the Recipe.
(Editor: All-in-One Tripod Heads)