Smoky Sweet Potato Chilli DJ BBQ
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Date: 2020-05-11
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Comments and reviews: 10
Manuel
Viennese Gulasch! (the Viennese stole the recipe from the Hungarians but hey. we stole the Schnitzel recipe from Milano: ) There are as many recipe variations of Gulasch as there are grandmas in Vienna. But the ten commandments from my grandma are: 1. sweet smoked paprika powder 2. beef shank - big chunks 3. same amount of onion and meat. i'd take at least 1kg each 4. caraway seeds and dried marjoram 5. soften the onions super slowly until they are all sticky and brown. takes about 45 min to an hour 6. flour is cheating. time will do the thickening 7. to paprika in the Viennese cuisine they have a special term for putting the paprika powder in the Gulasch paprizieren basically means to paprika After you've softened the onions for almost an hour you add the paprika, roast it for a couple of seconds ) and then add a splash of (usually white wine or cider) vinegar to prevent the paprika from turning bitter 8. lard! no oil 9. let it sit over night, warm it up the next day. (Austrian saying if you're trying to save a relationship that has no future: The only thing you warm up is Gulasch) 10. add bones from the beef's spine during the cooking to get an even richer flavor there are huge disputes whether to put garlic or tomato puree in the Gulasch. Traditionalists like me don't use it. :) Bay leaves are ok. No strict rules for the liquids both water and beef stock are fine. Some brown the meat before the onion roasting and put it back in after, some add the raw meat to the roasted onions. Either way the meat gets soft over time. I prefer the pre-roasting to seal it. You can also roast the spine bones before for one more level of flavor.
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Viennese Gulasch! (the Viennese stole the recipe from the Hungarians but hey. we stole the Schnitzel recipe from Milano: ) There are as many recipe variations of Gulasch as there are grandmas in Vienna. But the ten commandments from my grandma are: 1. sweet smoked paprika powder 2. beef shank - big chunks 3. same amount of onion and meat. i'd take at least 1kg each 4. caraway seeds and dried marjoram 5. soften the onions super slowly until they are all sticky and brown. takes about 45 min to an hour 6. flour is cheating. time will do the thickening 7. to paprika in the Viennese cuisine they have a special term for putting the paprika powder in the Gulasch paprizieren basically means to paprika After you've softened the onions for almost an hour you add the paprika, roast it for a couple of seconds ) and then add a splash of (usually white wine or cider) vinegar to prevent the paprika from turning bitter 8. lard! no oil 9. let it sit over night, warm it up the next day. (Austrian saying if you're trying to save a relationship that has no future: The only thing you warm up is Gulasch) 10. add bones from the beef's spine during the cooking to get an even richer flavor there are huge disputes whether to put garlic or tomato puree in the Gulasch. Traditionalists like me don't use it. :) Bay leaves are ok. No strict rules for the liquids both water and beef stock are fine. Some brown the meat before the onion roasting and put it back in after, some add the raw meat to the roasted onions. Either way the meat gets soft over time. I prefer the pre-roasting to seal it. You can also roast the spine bones before for one more level of flavor.
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Brooke
500g sweet potatoes bj bbq seasoning 2 onions 1 jalapeno 3 garlic cloves 2 tsp cumin 2 tsp ground coriander 1 tsp chili powder salt and pepper 1 tbsp tomato puree 2 cinnamon sticks 2 cans black beans, rinsed 1 can chopped tomatoes 350 ml vegetable stock (he used 200) rice with coriander stalks, half a juiced lime and zest with salt red chili and yellow chili (optional) plain yogurt for topping
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500g sweet potatoes bj bbq seasoning 2 onions 1 jalapeno 3 garlic cloves 2 tsp cumin 2 tsp ground coriander 1 tsp chili powder salt and pepper 1 tbsp tomato puree 2 cinnamon sticks 2 cans black beans, rinsed 1 can chopped tomatoes 350 ml vegetable stock (he used 200) rice with coriander stalks, half a juiced lime and zest with salt red chili and yellow chili (optional) plain yogurt for topping
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Simon
Looks delicious. I make chilli all the time, but I need to make this veggie one now! I wish I could point you towards an Australian stew/gumbo/chilli type dish, but I can't think of any. The closest I could think of would be the Australian Meat Pie, which is basically a version of an English one. could do a Kangaroo pie though, Kangaroo meat is fantastic, lean meat with a tonne of flavour.
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Looks delicious. I make chilli all the time, but I need to make this veggie one now! I wish I could point you towards an Australian stew/gumbo/chilli type dish, but I can't think of any. The closest I could think of would be the Australian Meat Pie, which is basically a version of an English one. could do a Kangaroo pie though, Kangaroo meat is fantastic, lean meat with a tonne of flavour.
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Daniel
hey dj bbq i live in a country called Malaysia and our local food is nasi lemak, how about u can make this dishes, traditional nasi lemak have coconut rice, belacan ( chunky chili paste ) some roasted peanuts and some deep fried anchovy with some hard boiled eggs, u can also add fried chicken into this dish and it is absolutely amazing, why dont u give it a go
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hey dj bbq i live in a country called Malaysia and our local food is nasi lemak, how about u can make this dishes, traditional nasi lemak have coconut rice, belacan ( chunky chili paste ) some roasted peanuts and some deep fried anchovy with some hard boiled eggs, u can also add fried chicken into this dish and it is absolutely amazing, why dont u give it a go
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Emanuel
AWESOME DJ BBQ! But you really want to know the stew or soup of my country? It may not not be easy. I am from the Dominican Republic. And our main stew or soup or however you want to call it is Asopao. Is like a national dish for us we take it very freaking seriously. If you try to do the Dominican Asopao you rad factor is going to skyrocket.
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AWESOME DJ BBQ! But you really want to know the stew or soup of my country? It may not not be easy. I am from the Dominican Republic. And our main stew or soup or however you want to call it is Asopao. Is like a national dish for us we take it very freaking seriously. If you try to do the Dominican Asopao you rad factor is going to skyrocket.
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ryguyw1
I have watched this video more than I care to admit in the last week. Love your flavors and style. Fun to see how to liven up veggie dishes. I think you have just about covered every main meat dish and they are easy to refer back to so I am enjoying all these other types of dishes with the bbq spin! Do you brother. Cheers!
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I have watched this video more than I care to admit in the last week. Love your flavors and style. Fun to see how to liven up veggie dishes. I think you have just about covered every main meat dish and they are easy to refer back to so I am enjoying all these other types of dishes with the bbq spin! Do you brother. Cheers!
reply
XcrissRS13
I make a similar dish, but the quick way I do would be more suitable for Kerry-Ann: D I just start with some spices (taandori, cinamon, coriander, cumin, than add red and yellow peppers, onions and sweet potatos, fry it a bit, then add canned beans and tomatos, mix it all up, cook for a while and it's GREAT: )
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I make a similar dish, but the quick way I do would be more suitable for Kerry-Ann: D I just start with some spices (taandori, cinamon, coriander, cumin, than add red and yellow peppers, onions and sweet potatos, fry it a bit, then add canned beans and tomatos, mix it all up, cook for a while and it's GREAT: )
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Ruth
A bird pooped in my yard and planted an amazing veggie vine that produced 30 pound squash/pumpkin things that are AMAZING. I found I can sub it for anything squash, pumpkin, or sweet potato, and I am ALL ABOUT trying this recipe next. With 100+ pounds of squash to deal with, I need a TON of recipes to try!
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A bird pooped in my yard and planted an amazing veggie vine that produced 30 pound squash/pumpkin things that are AMAZING. I found I can sub it for anything squash, pumpkin, or sweet potato, and I am ALL ABOUT trying this recipe next. With 100+ pounds of squash to deal with, I need a TON of recipes to try!
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Marta
I love how DJ BBQ is all about vegs now ahah what a joke, a little too late though. I would seriously be ashamed of those videos out there supporting and promoting the livestock and meat industry. Wake up people, educate yourselves, meat is poisoning you end of. All in all, thanks for the good recipe.
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I love how DJ BBQ is all about vegs now ahah what a joke, a little too late though. I would seriously be ashamed of those videos out there supporting and promoting the livestock and meat industry. Wake up people, educate yourselves, meat is poisoning you end of. All in all, thanks for the good recipe.
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Narreen
I know Jamie has said the same about black beans, but aren't soybeans quite a bit higher in protein than black beans? Seems like it when I'm checking the nutrition database from my country as well as usda. Although black beans are definitely my favourites in a chilli, and this recipe seems amazing!
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I know Jamie has said the same about black beans, but aren't soybeans quite a bit higher in protein than black beans? Seems like it when I'm checking the nutrition database from my country as well as usda. Although black beans are definitely my favourites in a chilli, and this recipe seems amazing!
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