![]() Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart. Cover the pot and place it in the oven on the middle rack. Return the steaks to the pot and make sure they are all submerged in the liquid. Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Remove the steaks to a plate and repeat until all of the steaks have been browned. Cook until golden brown on both sides, approximately 2 minutes per side. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Dredge in the flour again and set aside.Īdd enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge the pieces of meat on both sides in the flour. By Lauren Miyashiro Published: You know Snoop for sippin on gin and juice. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Alton Brown: Whose Fried Chicken Is Better Yes, Snoop cooks.
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