{"id":12266,"date":"2017-01-24T17:40:01","date_gmt":"2017-01-24T17:40:01","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12266"},"modified":"2017-01-24T17:40:01","modified_gmt":"2017-01-24T17:40:01","slug":"bil-basal-from-egypt","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/bil-basal-from-egypt\/","title":{"rendered":"<a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=212\"> Bil Basal from Egypt<\/a>"},"content":{"rendered":"<p><a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=212\"> Bil Basal from Egypt<\/p>\n<p>212<br \/>\nIngredients<\/p>\n<p>4 onion (sliced super thin)<br \/>\n2 chicken stock cubes<br \/>\n1 bay leaf<br \/>\n2 tablespoons butter<br \/>\n1 tablespoons canola oil<br \/>\nwater<br \/>\npepper salt<br \/>\n1 tablespoon chopped celery<br \/>\n1 lb stewing beef<br \/>\n(in half if you want)<br \/>\nFor tired hands &#038; hungry stomachs.. <\/p>\n<p>Put meat into a saucepan with butter and oil. Bake until all meat is lightly browned. Add bouillon cubes, celery,salt and pepper, bay leaf and stir around cooking on medium-low heat for 15 minutes.<br \/>\nAdd water, approximately 1\/2-1 cups, turn to low, cover and cook softly for 2 hours at least. After 1 hour test if gravy has taste.If so, set 1\/2 a cup apart;now add onions.<br \/>\nSTEP 2<br \/>\nCheck during cooking, add more water if too dry. When finished you should have super tender beef with a thick oniony sauce. The onions will have cooked down to a thick rich sauce.<br \/>\nSTEP 3<br \/>\nServe with Baked potatoes,lots of sauce\/gravy and string beans or broadbeans with own salad. (Yes..if it was up to us ,we would serve salad every day..)<br \/>\nBon Appetite! <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bil Basal from Egypt 212 Ingredients 4 onion (sliced super thin) 2 chicken stock cubes 1 bay leaf 2 tablespoons butter 1 tablespoons canola oil<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12266"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12266"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12266\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}