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OKTOBERFEST: How to make Pork Hock - crispy skin, moist meat! ✪ MyGerman.Recipes

Crispy German Pork Knuckle (Schweinshaxe) with Beer Gravy

Which country makes the GREATEST Breakfast?

3 One Pot Pasta Recipes to Keep You Sane on a Weeknight *RECIPES* BROWN BUTTER SAGE PASTA 1 leg butternut squash, cut into ¼”/.5cm triangles Olive oil 50g (6T) pine nuts 225g (.5lb) campanelli pasta 5-6 leaves sage, thinly sliced 100g (7T) unsalted butter 50g (1/2c) grated parmesan (plus extra for topping) Lemon Chili flake Remove stem & bottom bulge of squash. Peel and cut the rest of the squash into ¼”/.5cm triangles. Spread squash onto parchment lined half sheet tray. Toss with olive oil, salt, & pepper. Roast for 10min at 450F/232C. You should have enough squash to nearly fill a half sheet tray. Toast pine nuts on a small sheet tray in the oven (450F/232C), 5-6 mins. Bring a large pot of water to a boil. Add salt & pasta. Cook to al dente. Reserve 250ml/1c pasta water. Drain & set aside pasta while you build the sauce. Return empty pasta pot to medium heat. Add 50g butter & sliced sage. Fry sage for 90 sec until butter has browned. Add reserved pasta water and drained pasta. Reduce heat to low and add another 50g pasta. Stir and toss the pasta while shaking the pan to emulsify the sauce. After about a minute the texture should be silky. Off heat, add half the toasted nuts, all of the roasted squash, and 50g parm. Stir to gently melt the cheese. Plate up and top with a squeeze of lemon juice, a pinch of parm, chili flakes, pine nuts, and a drizzle of olive oil. -- RAPINI ANCHOVY PASTA 1.5 bunches of rapini/broccoli rabe 30g (8 large)+ garlic cloves, sliced 2oz/56g can anchovies, rinsed 225g (1/2lb) orecchiette Olive oil 50g (1/2c) coarse panko bread crumbs Chili flake 50g (3.5T) unsalted butter 50g (1/2c) grated parmesan (plus extra for topping) Remove stems and cut the rest of the bundles of rapini into 2-3” (5-6cm) pieces. Wash. Rinse anchovies and chop. Bring a large pot of water to a boil. Add a handful of salt and the pasta. Cook according to package instructions. When the pasta has 1 minute left to cook, add ichopped rapini in with the pasta. Reserve 250mL/1c water, then drain pasta/rapini and set aside. Return pasta pot to medium heat and add a generous drizzle of olive oil, about 25g/2T. When the oil is hot add 50g panko and fry, stirring constantly for about 1 minute until golden brown. Transfer breadcrumbs to a paper towel to drain. Add another long squeeze (25g/2T) of olive oil followed by sliced garlic. Fry over medium heat for about a minute then add a pinch of chili flake and chopped anchovies. Stir and cook for about 2 minutes. Add reserved pasta water and drained pasta and rapini followed by 50g of butter and reduce heat to low. Stir, toss, and shake pan to create an emulsion, resulting in a creamy-silky sauce. Remove from heat and add grated parmesan. Serve and top with a generous amount of toasted breadcrumbs, a pinch of parm, and a drizzle of olive oil. -- BACON AND PEAS PASTA 225g (1/2lb) pasta shells (medium size) 8oz/225g thick cut bacon, diced into squares ½ white onion, small diced salt 50g (3.5T) unsalted butter 125g (1c) frozen peas 50g (1/2c) grated parm (plus extra for topping) Black pepper Bring a large pot of water to a boil, salt well, and cook pasta according to package instructions. Reserve 250mL/1c pasta water then drain. Return empty pasta pot to medium heat and add diced bacon. Cook, stirring often, until fat has rendered and bacon is brown and becoming crisp, 7-8min. Remove bacon and the bulk of fat from the pan & drain bacon on towel. Return pot to heat and add olive oil, diced onions, and a pinch of salt, scraping as the onions cook. When onions have softened, add reserved pasta water, drained pasta, and butter. Stir and toss until emulsified. Add rendered bacon, peas, & grated parm. Remove from heat. Stir and toss gently until parm is melted. Serve & top with pinch of grated parm & black pepper.

Hundreds of Fabulous Pizzas Baked Nonstop! Pizzeria “Sarchiapone” Turin, Italy Pizzeria Sarchiapone was taken over by Fabio and his partner in 2018. Fabio is a well-known entrepreneur with over 18 years of experience behind him in the premises he owns in the Turin nightlife, until he decided to embark on this new adventure by opening the pizzeria. The name Sarchiapone derives from the ancient Apulian dialect, a term that is used in a nice and ironic way to indicate people with limited mental acuity. Fabio has built a very well-trained staff, with highly experienced pizza chefs and waiters always attentive to customer needs! A team linked by a great passion for their work, complicity and friendliness. The quality of the product is indisputable: pizza cooked in a wood oven, high crust and very fresh ingredients! There are many varieties of pizza: to name a few, the iconic Margherita, the Calabrese with tomato, mozzarella fior di latte, spienata, n'duja, onion and basil. The Certosino with mozzarella fior di latte, stracchino, Parma F.C. raw ham, oregano and basic, the Pizza Tropea with tomato, mozzarella fior di latte, red onion, basic. The fabulous pizza, the passion of the staff and the welcoming atmosphere make this pizzeria an experience not to be missed!

I Marinated Ribs in Italian Dressing…AMAZING | Workhorse Pits 1975t My new favorite way to make ribs. I marinated these pork ribs in Zesty Italian Dressing and smoked on the Workhorse Pits offset smoker. Amazing!!

Do these sides make Texas BBQ style Brisket even better?

Hunter pasta with minced meat and mushrooms | Brutally delicious and easy 😋 Today there is a pasta that you definitely have to try, believe me it will be worth it!... 200g pasta 300g ground beef 1 handful of mushrooms 1 handful of chanterelles 2-3 herb mushrooms 2 spring leeks 1/2 butcher onion 3 cloves of garlic Tomato paste 1 glass of beef stock Salt pepper 1 sip of red wine 150ml cooking cream

Firecracker Beef | You should definitely try the recipe! Firecracker Beef! In today's video it's Asian again. I'll show you how to make an extremely delicious Firecracker Beef Bowl. Beautifully fried broccoli, delicious beef and rice, that can only be awesome! Recipe: 500g ground beef rice 2 spring leeks 1 piece of ginger 2 cloves garlic 1 red pepperoni 1 butcher onion 1 broccoli Sushi mayonnaise Recipe sauce: 2 tbsp honey 2 tbsp light soy sauce 2 tbsp rice vinegar 4 tbsp Perfect Bite Hot Sauce (Or alternative hot sauce)

Farmer's schnitzel with fried egg | Rustic and delicious 🤤 Today I'll show you how you can make a delicious schnitzel with mushrooms and onions. Few ingredients and an extremely awesome result. Have fun watching and cooking! 2-4 pork schnitzels from the back 1 pack of mushrooms 1 butcher onion 2 eggs Parsley Breadcrumbs / Panko Flour egg yolk vegetable oil 3-4 tbsp clarified butter Salt pepper Cubes of ham or bacon cubes

Classic Cheesesteak Recipe using Ribeye Steak INGREDIENTS: 2 (16-ounce) Certified Angus Beef ® ribeye steaks 2 1/2 teaspoons coarse Kosher salt, divided 1 teaspoon fresh ground black pepper 2 medium yellow onions, diced 4 (6-inch) hoagie rolls or sub rolls 8 slices white American or provolone cheese

SMASH BURGER RECIPE (The ONLY burger I make at home) FOR THIS RECIPE, YOU'LL NEED: FOR THE BURGER SAUCE 125g or 1/2 c mayo 15g or about 3Tbsp chopped onion 60g or 1/4 c ketchup 25g or 1 2/3 Tbsp sriracha 15g or 1 Tbsp mustard 60g or about 1/2 cup bread and butt pickles 1/2 clove garlic, sliced 2g or 1/2 teas salt and 2g or 3/4 teas pepper 1. spin sauce ingredients up with an immersion blender and refrigerate until ready to use FOR THE BEEF PATTYS 1lb boneless short rib, cut into 1"x1" pieces and frozen for 15-20min 1. Load 1/2 of the 15-20min frozen beef chunks into a food processor and process on high for approx 20 seconds. 2. place on tray or in bowl and process the other half of meat. 3. once finished, toss both rounds of ground meat gently to combine 4. measure meat out into six 3oz portions 5. gently squeeze each into a ball, put between 2 pieces of parchment, and smash down with a flat bottomed pot. 6. Once finished smashing all 6 balls, refrigerate while you prep your toppings FOR THE TOPPINGS: burger sauce (recipe above) green leaf lettuce shallot, thinly sliced and rinsed dill pickle, sliced (i recommend claussen) kraft singles. don't @ me. TO COOK THE BURGERS: 1. preheat cast iron skillet on high 2. using a pad of butter, toast your burger buns in skillet until golden brown 3. preheat 2 tbs of high smoke point neutral oil (canola, grapeseed) in the cast iron 4. Season one side of patties with salt and pepper and place s&p side down in cast iron. 5. now season the side facing up with salt and pepper then press down with a spatula. 6. cook on side 1 for about 90 seconds total, then flip, add the cheese to each patty, and cook on 2nd side for another 30 sec. once finished, assemble your burgers!

Italian Garlic Chicken Recipe In Crock Pot Measurements Used: 6 to 10 Chicken Legs 20 to 30 Garlic Cloves 1 teaspoon Salt 1/2 teaspoon Black Pepper 1 teaspoon Italian Seasoning 1/2 teaspoon Red Chili Flakes 1/3 cup Chicken Broth 3 tablespoon Olive Oil

Fish Fry (Crispy Catfish with SUPER Easy Hush Puppies) -- RECIPE -- Add 2-3qt/L (depending on size of pot) of neutral oil to a large heavy bottom pot and heat over medium high until it reaches a temp of 350F/175C. Oil should only come halfway up your pot or less. FREID CATFISH ▪2lbs/1kg thawed american catfish filets (sub tilapia) ▪100g or 3/4c ap flour ▪15g or 1.5Tbsp salt ▪5g or 2tsp black pepper ▪10g or 2tsp garlic powder ▪10g or 2 3/4tsp onion powder ▪5g or 2tsp paprika ▪2g or 3/4tsp cayenne ▪100g or 1/2c medium grind corn meal ▪100g or 2/3c finely ground corn meal (blitz medium grind in blender/food processor) ▪500g or 2c buttermilk (or sour cream and milk) ▪30g or 2Tbsp hot sauce Cut filets on a bias so that you have pieces that are roughly the same weight. Set on a wire rack and salt both sides of fillets. Allow to cure for 20 minutes In a bowl, stir together flour, 15g salt, black pepper, garlic powder, onion powder, paprika, cayenne, and corn meal. In a separate bowl, stir together buttermilk and hot sauce. To bread the fish, drop each fillet into the buttermilk mix to coat. Drain off well then drop fillet into dry mixture and coat well. Toss back and forth in your hands to remove excess batter. Carefully lower filets away from your body into preheated 350F/175C oil, frying 2 at a time, for about 4-5 minutes flipping filets over halfway through. Fish is done with it’s crispy and golden brown. Transfer to wire rack or towels to drain why you fry the rest. -- HUSHPUPPIES ▪65g or 1/2c ap flour ▪150g or 3/4c + 2Tbsp med-fine grind cornmeal ▪8g or 1/2Tbsp salt ▪10g or 2tsp baking powder ▪10g or 2 1/2tsp sugar ▪2g or 3/4tsp cayenne ▪75g or 2/3c onions, small diced ▪25g or 1.5tbsp melted unsalted butter ▪1 egg ▪200g or 3/4c + 1 1/2Tbsp buttermilk (or milk + sour cream) For the batter, whisk together 65g ap flour, med-fine grind corn meal, salt, baking powder, sugar, cayenne, onions, melted butter, egg, and buttermilk. Carefully drop large spoonfuls of batter (working in 2 batches) into hot oil and fry for about 2.5 minutes, flipping over halfway through. Puppies are done when they’re crispy and dark golden brown. Remove from oil and drain on wire rack. -- SPICY MAYO TARTAR SAUCE ▪100g or 1/2c mayo ▪75g or 1/4c ketchup ▪30g or 2Tbsp hot sauce ▪20g or 1 1/2Tbsp yellow mustard ▪25g or 1 1/2Tbsp lemon juice ▪15g or 3 1/2Tbsp worcestershire ▪25g or 2.5Tbsp shallot ▪1 garlic clove ▪3g or 1tsp paprika ▪3g or 1tsp black pepper ▪3g or 1tsp salt Spin ingredients in a food processor until smooth.

The Crispiest Potatoes WITHOUT A FRYER (2 Ways) ▪4qt/4L water ▪20g or 3.5tsp salt ▪5g or 1tsp baking soda ▪4lbs/2kg Yukon gold potatoes ▪50-70g or 4-6Tbsp olive oil Preheat a sheet tray in a 450F/230C In a large pot, bring water, salt and baking soda to a boil. Peel potatoes and cut into large chunks and add to boiling salted/baking soda water. Boil for 8-10min. Outside of potatoes should be looking mushy looking at this point. Drain potatoes and add 4-6Tbsp olive oil. Give them several tosses in the bowl to spread oil and rough up the outsides of the potatoes. Spray or oil preheated sheet tray then spread potatoes out onto tray. Roast at 450F/230C for about 45min, flipping after about 20 minutes. --- CRUSHERTONS ▪3-4lbs/1-2kg of waxy fingerling potatoes ▪2 large pinches of salt ▪Sprig of rosemary ▪3-4 sprigs thyme ▪Head of garlic, cut in half ▪Neutral oil (light olive, avocado, etc..) Cover potatoes with water (i’m using 4qt for my 6.75qt dutch oven). Add salt, herbs, and garlic. Bring to a boil then reduce heat to medium low and cook for 30-35 minutes until just tender. Drain and allow to cool before moving on to the next step. You can refrigerate for 20 mins if you don’t have time to wait. Preheat large cast iron over high heat. Crush each potato until it’s about ½”/1.5cm thick Add enough oil to the preheated cast iron to almost completely cover the bottom. When hot, carefully lay in flattened potatoes into a single layer, making sure each has good contact with the hot skillet. Allow to sear for at least 5 minutes until side 1 is becoming deeply golden brown. Flip to side 2, again making sure to get good contact with the hot pan. Cook for another 3-5 minutes. Shake and flip then place in a 450F/230C oven to roast for 25-30 minutes, shaking and flipping the potatoes halfway through. Season with salt while hot. --- ROMESCO SAUCE 200g or 1.5c Roasted Red Bell Peppers 30g or 1/4c pepperoncinis 50g or 1/3c salted almonds 10g or 1Tbsp shallot or red onion 1 clove garlic 20g or 1.5Tbsp champagne vinegar (or white wine vin) 5g or 3/4tsp honey 75g or 1/4c olive oil 30g or 3-4 small slices fried and dried bread (shallow fry slices of bread in olive oil in a hot pan then dry in 450F/230C oven for 10-15min) Spin ingredients in food processor until broken down, but not too smooth. You still want some texture. Thin with a little olive oil or water before serving. --- SALSA VERDE ¼ red onion, small diced (or shallot) 115g or 1/2c red wine vinegar 15g or 3/4c basil 25g or 1 ¾ -2c parsley 25g or 1 ¾-2cilantro 20g or 2.5Tbsp capers 5g or large pinch coarse salt Zest of 1 lemon 115g or 1/2c extra virgin olive oil Add red wine vinegar to red onions. Stir and marinate for 15-20min. Chiffonade basil then turn 90 degrees and chop once again to avoid bruising. Chop parsley, cilantro, capers, and salt together. Add in basil then chop a couple more times to combine. Add herbs to a bowl, then combine with lemon zest, olive oil, and the drained onions from your onion/vinegar marinade, plus a little drizzle of the oniony vinegar. Stir to combine.

Grilled Turkey Wings | The Best Grilled Turkey Wings with @HeathRilesBBQ Chicken and Hot Rubs

BEEF BOURGUIGNON (French Beef Stew) ------ RECIPE ------ ▪5-6lb or 2 1/2kg beef chuck roast ▪1 large onion ▪5 large carrots ▪2 celery stalks ▪1 head of garlic, cut in half ▪A few sprigs of thyme ▪2 bay leaves ▪750ml/1 bottle dry red wine (i’m using pinot noir) ▪1500g or 1.5L beef stock + additional 480g or 2 cups beef stock ▪25g or 1 3/4Tbsp tomato paste ▪42g or 1.5oz demi glace ▪230g or 1c water (to scrape fond from sheet tray) ▪4 packets or 1oz total? of powdered gelatine ▪1/2kg or 1lb of cremini mushrooms ▪6 small-medium yukon gold potatoes, peeled ▪57g or 4 Tbsp ( ½ stick) butter ▪Salt ▪Olive oil Preheat oven to 550F or as high as it will go. Cube up meat, cutting off large chunks of fat. Coat with a generous glug or two of olive oil and plenty of salt. Toss to coat, then place meat on a sheet tray. Roast in the oven for 15-20min then remove from oven. Peel and roughly chop onion, 1 carrot, and celery. Add bottle of wine to large heavy bottomed pot over high heat and add in onion, carrot, celery, garlic, and herbs and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20min. Reduce oven heat to 300f and add 1500g beef stock, tomato paste, and demi glace. With heat off, place a doubled layer of cheesecloth over your large pot (see video @3:50) and place been chunks on top of cheesecloth. Pour water into sheet tray and use a wooden spoon to scrape up as much fond as possible and add that into the pot. Tuck cheese cloth into pot and around beef, heat over med-high until simmering, then cover, and cook in the oven at 300F/148C for about 3 hours. Check the progress after about 2 hours, remove the lid and continue to cook for another 45min-1hour. When meat is braised properly it should be fork tender, but not completely falling apart. Allow to pot to cool slightly on the counter before placing in the fridge to cool completely. After cooled (i usually allow it to sit overnight), skim off as much fat as possible. Reheat the pot over medium heat to re-liquify. Once melted, remove beef from braising liquid. Using a fine mesh strainer, strain out and separate all solids from your braising liquid, making sure to squeeze out liquid from cheesecloth and veg. Skim off any excessive fat. Add strained liquid back into pot and heat to a simmer over medium high to reduce for about 45min or until thickened. Dissolve gelatine into 2 cups beef stock and allow to bloom for 5 minutes and add to braising liquid. Roughly chop carrots and mushrooms. When braising liquid is reduced by ⅔ add carrots and continue to cook for about 15 more minutes. Preheat nonstick pan over med-high heat. Add in olive oil (about 25g or generous squeeze) and add mushrooms and a pinch of salt. Cook for about 12 minutes over medium heat. Once golden brown, add mushrooms into braising liquid. When liquid is reduced to about 20% of it’s original volume and bubbles are becoming large, add beef back to braising liquid, spooning sauce over meat as it warms. Cook for 10 more minutes to continue reducing by about 5-10% more. Make smashed potatoes. Dice potatoes into 1” dice, add to sauce pan, cover with water, and bring to simmer then reduce heat to low and cook until done. Add butter and large pinch of salt. Mash and taste for seasoning. Serve beef, carrots, mushrooms and sauce over smashed potatoes.

Beef Rendang - The best cut of meat to use is...

The Perfect Classic Turkey Club Sandwich Ingredients TURKEY Turkey breast (5-6 pounds / 2.5kg ) Water (4000 grams / 4L) Salt (400 grams / 1 ¾ c) Sugar (40 grams / 3 ½ Tbsp) FAMOUS SAUCE White distilled vinegar (40 grams / 2 ¾ Tbsp) Sugar (40 grams / 3 ½ Tbsp) Salt (5g / 1tsp) Mustard powder (10 grams / 1 ½ Tbsp) Sweet paprika (2 grams / 1 tsp) Mayo (150 grams / 2/3 cup) Cooked egg yolks (12 large egg yolks / 150-160g) TOPPINGS Bacon (1 pound / 1/2 kg ) Ripe tomato (thinly sliced) Green leaf lettuce Bread slices (homemade or store-bought, sliced to 1/2-inch thickness)

I've never eaten chicken so deliciously! The famous Hungarian chicken recipe!

Quick Korean BBQ at Home | WEEKNIGHTING (makes 2 servings) BULGOGI ▪500 grams/1 pound ribeye steak ▪30 grams or 2Tbsp soy sauce ▪15 grams or 1Tbsp brown sugar ▪10 grams or 2tsp Mirin ▪3 grams or 1tsp black pepper ▪3 cloves of garlic, grated or pressed ▪10 grams or 2tsp sesame oil ▪10 grams/1 long drizzle honey ▪25 grams or 1/2 an Asian pear, grated ▪75 grams or 1/2c thinly sliced white onion (½ an onion) ▪20g or 2 bunches of scallion tops sliced into 2” pieces For the Crunchy Toppings: Oi Muchim (Spicy Quick-Pickled Korean Cucumbers) ▪400 grams or 3-4 Persian cucumbers, sliced into coins ▪20 grams or 1.5Tbsp kosher salt ▪30 grams or 1/3c sliced scallions ▪10 grams or 3 cloves fresh garlic, grated ▪5 grams or 2tsp sesame seeds ▪10 grams or 2 1/2t granulated sugar ▪10 grams or 2t rice vinegar ▪7-8 grams or 1 1/2t sesame oil ▪25 grams or 2Tbsp Korean Gochugaru Pickled Daikon Radish and Carrot: ▪225 grams or 1c water ▪75 grams or 1/3c rice vinegar ▪100 grams or 1/3c + 1Tbsp distilled vinegar ▪40 or 3Tbsp grams granulated sugar ▪4 grams or 1t kosher salt ▪150 grams (1 large) carrot, julienned ▪150 grams (¼ to ½ of 1) daikon radish For Serving: ▪Green leaf lettuce leaves ▪Ssamjang ▪Cooked white rice ▪Sesame seeds (for garnish)

Perfect Grilled Shish Kebab Recipe. CHICKEN 680 g or 1.5lb chicken breasts 75 g or 1/3 cup olive oil 12 g or 2 t salt 4 g or 2 t black pepper 2 g or 1 t chili flakes 3 g or 1 ½ t dried oregano 15 g or 1 Tbsp minced garlic Zest of 1 lemon Juice of 1 lemon 15 g parsley or ½ cup, stems removed, chopped finely 3 g thyme or 1 Tbsp, chopped finely BEEF 680 g or 24 ozsirloin steaks (4 steaks, 6 ounces each) 75 g or 1/4 c Worcestershire sauce 40 g or 2 Tbsp + 2 t soy sauce 40 g or 2 ½ Tbsp aged balsamic vinegar 12 g or 2 t salt 5 g or 2 t black pepper 30 g or 2 tbsp Dijon mustard 65 g or 1/4 cup + 1 tbsp olive oil 35 g or 2 tbsp agave syrup or honey (or brown sugar as an alternative) VEGETABLES 2-3 large portobello mushrooms 1 Eggplant 1 med-large Zucchini 2-3 Bell peppers (depending on size) Olive oil Salt Black pepper

SMOKED BEEF CHUCK (Better & Easier than Brisket?) Instructions below use a grill as a “smoker” but this method will work the same with an actual smoker. --RECIPE -- THE BEEF: ▪2lbs/1kg hickory wood (or other hard wood) chips, soaked in water ▪10lb/4.5kg Beef Chuck/Shoulder ▪Salt ▪pepper If using your grill as a smoker, set the far left burner to medium low, remove grill grate, and place the smoker box with with soaked chips directly onto the flavorizer bars. If your grill doesn’t have these, put the smoker box directly on the grill grates over the heat. Close the grill lid and allow to pre-heat for about 20 minutes. Coat all sides of meat in kosher salt and pepper and load them onto the right side of the grill (no heat under them). Add more chips to the smoker box, close the grill lid, and lower the heat under the chips to low. You’ll need to shoot to keep the internal temp of teh grill at 250-275F/120-135C for the next 3-4 hours. Check the grill and top off the wood chips about every 30 minutes to keep the smoke rolling. You want the chips to be smoking, not burning. After the first 3 rounds of chips, or 90 minutes-2 hours of smoking, flip the beefs to the second side. Continue to smoke and change out chips every 30 minutes. After about 4 hours of total smoke time, or when the internal temp reaches 145-150F/65C remove from smoker. Wrap pieces of meat well in foil to seal (i use 3 layers) and return to the grill. Remove the smoker box and turn down heat as low as it will go. You’ll want to keep the internal temp of the grill/smoker at 225F/110C for the next 3-4 hours to finish. Internal temp should read 205-210F/96-99C at this point. To set the outside and get the crusty bark on the outside, unwrap the beefs (saving the drippings) and cook in a 225F/110C oven for 30 min. Tent with foil and allow to rest for at least 20 minutes before cutting.

Roast Beef & Cheddar Sandwich ONION ROLL (makes 6 rolls) ▪100g or 1/2c warm water (86F/30C) ▪6g or 1 1/2t instant yeast ▪35g or 3T sugar ▪1 egg yolk ▪35g or 2 1/2T melted (but not hot) unsalted butter ▪75g or about ½ of a medium mashed (riced) potato ▪7g or 1 1/2t dough conditioner ▪315g or 2 1/2c all purpose flour ▪6g or 1t salt ▪Egg wash ROLL TOPPINGS ▪1 medium sweet/vidalia onion ▪Olive oil ▪Salt ▪Sugar ▪50g or 1/4c of water ▪Poppy seeds ▪Flaky salt ROAST BEEF ▪8lb/3.5kb top round beef roast ▪Olive oil ▪salt ▪pepper THE TANGY SAUCE ▪100g or 1/2c water ▪125g or 1/2c ketchup ▪15g or 1T steak sauce ▪10g or 1T brown sugar ▪10g or 1T hot sauce ▪15g or 1T white vinegar ▪2g or 1/2t onion powder ▪2g or 1/2t garlic powder ▪2g or 3/4t black pepper ▪3g or 1/2t salt CHEESE SAUCE ▪225g or 3c medium cheddar cheese, shredded ▪8g or 2 1/2t corn starch ▪250g or 1c evaporated milk