Was this recipe any good? Well follow along and find out. I used a recipe right out of the Ninja Foodi XL smart cookbook. I even made my own bread for this sandwich. Stay tuned for a vid making bread in the XL. Thanks for watching!
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15 Comments
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I enjoyed your video as always. I’d love to learn about your bread recipe.
I once worked on a reservation in Yakima and Wishram Washington as a CDMHP serving those who were experiencing mental health crisis. Hope the work youre doing is as rewarding as I found mine to be. So glad to see a few more of your fun videos. Stay cool and fun.
Long time, no see! Great to see you again and the food looks fantastic!
17 minutes nowhere long enough to shred. Treat it like pot roast and manual pressure cook it for 30+ minutes. I think the shredded meat will soak in and absorb the juice much better. The cubed beef just lets the juice in around the sides so the interior is dry. Using air fry than broil will do a better job in melting the cheese. You did it by the book, blame Ninja recipe; you are a good cook. Thanks for the video, I will pass on this Ninja recipe.
I read your previous message about stopping ninja videos, maybe you could still do some ninja videos mixed with your new appliances? It feels like you would alienate yourself from a lot of your followers, even your profile picture looks to be a ninja! No attack here just throwing ideas your way.
Hoping your Christmas went well! Im 6 months into being a nurse and i feel like im still a newbie haha, they tell me it takes close to a year to get a swing of things.
still looks really good Lisa maybe 4 minutes under the boiler might have toasted it up a little better but I'm like you about the soggy bread 🤣 hoagie rolls would probably be the way to go as you stated 👍
If you wanted crispier bread, you should have toasted it.
So darn good to have you back doing some cooking
Did the recipe call for salt & pepper? Garlic? I think you're right on the longer cook, since chuck is very chewy unless cooked long enough to break down those tougher-part-of-the-cow fibers. * Even a 30 minute marinade in some red wine vinegar or such would help tenderize ahead some. Not being bossy, just been cooking about 4 decades by now, & learned the hard way for sure. =) Machine functioned as intended though~ so versatile!
Yes another great one thxs Lisa you keep me busy in the kitchen with great ideas family thinks I'm a hit thxs to you an your videos I'm a big fan 😀
Ohhh~ now I know where you're at Lisa, awesome:) Always thought it interesting that Basha's has the contract to often be the only grocery on reservations. Retired social worker, plus part native myself, so I spent a lot of time on various reservations~ though mostly in WA State, having grown up on the Skokomish/Kamilche rez, *Fry bread was pretty much responsible for the extra 30# I carried around my middle for as many years🤣Delicious! I used to make it all the time, & have recently decided to attempt converting it to low-carb.
These sandwiches look AMAZING btw~ yum!
Looks great, ty. I have some ideas and look forward to more videos.
Where did you get ninja protective mats from if you don't mind me asking xx
What did you do with off cuts of meat and bones? And the onion ends?
I've found that air frying or crisp browning is better and much easier than normal sear or browning of meats.
I would air brown the bones and onion ends first including onion skins then I would pressure cook it in 2 cups water for 20 mins on hi.
You then have an amazing natural beef broth or stock where you might not need a buillion cube.
Thanks for another great recipe..btw…those jared peppers are incredible. I use them for my Mississippi roasts. So good.
Im from Chicago the home of the Italian Beef!
that looks bad!