In a large baggie or plastic or glass pan place chicken.
Combine all other ingredients and mix them well then pour over chicken.
Cover and chill for 6 hours at least or overnight.
Remove chicken from marinade and grill for 5 minutes per side until cooked, or bake with the marinade at 375 for about 30 minutes(until juices run clear when pierced with a fork).
If grilling, you can heat marinade til boiling and reduce a little, then simmer for 3 minutes and serve over grilled chicken.
First cook the pasta according to package instructions and set aside.
In a pot heat oil and cook the tomato meat sauce.
Fry the garlic, onion, and bell pepper for 3 to 5 minutes.
Add the ground beef. Keep cooking until it browns.
Add the Knorr Beef Cube. Stir.
In the cooking pot pour the tomato sauce. Stir and let boil.
Sprinkle some ground black pepper and salt. Continue to cook for 5 minutes. Set aside.
In a pot melt the butter to prepare the white sauce.
Add the all-purpose flour and stir until the flour absorbs the butter and lumps are formed.
Pour the milk in the cooking pot. constantly stir the mixture while heating the milk til the flour dilutes completely. You can use a wire whisk while mixing to make the texture smooth.
Add quick melt cheese. Continue to stir til the cheese completely melts and is well blended with the mixture. Turn off the heat.
In a mixing bowl arrange the macaroni. Pour the tomato meat sauce in and mix well. Add some tablespoons of the white sauce in the bowl along with some shredded cheddar cheese. Mix well.
Arrange the macaroni mixture on a baking pan and top with remaining white sauce. Spread the sauce all over to cover the top.
Preheat oven to 375F. Bake for about 15 to 18 minutes.
In a large roasting pan (disposable aluminum foil pan is fine) place brisket . Pour beer over the meat, and put onion sections on top then season with garlic, salt and pepper. Next combine the barbecue sauce, molasses and liquid smoke and pour over the roast. Cover with aluminum foil.
Place pan on the oven, and bake for about 6 to 8 hours until beef is fork tender. Remove it from the oven and let stand for about 10 minutes before slicing into 1/8 inch slices.
Heat oil in a large saucepan over medium-high heat.
Add beef and cook for 5 mins until browned all over. Place to a heatproof plate. Add onion, celery, thyme, carrot, bay leaf and garlic. Cook for 3 mins until starting to brown.
Add cinnamon and cook for 30 seconds until fragrant. Add stock and 3 cups water (750ml). Bring to the boil. Return beef to pan, next reduce heat to medium-low and simmer, cover, for one hour until beef is just tender.
Add barley and return to a simmer. Simmer uncovered, for about 30-40 mins until barley is tender. Season.
Stir in beans. Cook for 5 mins until beans are just tender. Then serve topped with extra thyme sprigs.
3 ounces grated Pecorino Romano cheese (about 1 cup)
2/3 cup panko (optional)
Steps
To make the béchamel
In a medium saucepan heat the milk over medium-high heat till it just comes to a simmer, then remove from heat and set aside.
Melt the butter in a large heavy-bottomed saucepan over medium heat. Add the flour and whisk constantly till the mixture turns light brown in color, about three minutes. Remove from heat.
While whisking constantly, slowly add the hot milk to the flour mixture till evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)
Return the saucepan to medium-high heat and while whisking constantly, cook till the sauce thickens and coats the back of a spoon, about two to three minutes. Stir in one tablespoon of the salt, taste, and season with additional salt if desired. Next Remove from the heat and set aside.
To assemble
Bring to a boil a large pot of heavily salted water over high heat. Add the pasta and cook till it’s almost al dente (just on the edge of being underdone), next drain and rinse with cold water and set aside. (If you plan to top the mac ‘n’ cheese with panko and bake it, heat the oven to 400°F then arrange a rack in the middle.)
over medium heat, place the reserved saucepan of béchamel and stir in both cheeses just until melted and smooth. Then add the pasta and continue cooking, stirring occasionally, till the pasta is heated through and steaming, about two to four minutes. Serve immediately (if baking, transfer to a five-quart baking dish, sprinkle with the panko, and bake till bubbling and brown on top, for about 25 to 30 minutes).
Preheat the oven to 150C (130C fan) and position the rack in the centre. Season the beef with salt and pepper then heat a heavy medium casserole pot or Dutch oven over medium-high heat. Next add two tablespoons of the oil, then add the beef and cook, turning as needed, for about ten minutes until the beef is brown on all sides. Then remove the beef from the pot and pour off all but one tablespoon of the oil.
Add the onion, garlic and rosemary to the pot and cook, then stirring to scrape up the brown bits on the bottom of the pot, for 8 minutes until the onion is golden. Reduce the heat to medium and add the vinegar and then the stock, stirring to scrape up any remaining brown bits. Next return the beef to the pot and the water to just cover the meat. Cover the pot and Place it in the oven. Braise for about two hours until the meat is almost tender. Then transfer the pot the stove top, carefully remove the lid and increase the oven temperature to 260C (240C fan).
Simmer the beef mixture, uncovered, over medium heat for 30 minutes until the beef is tender and the sauce has reduced to about 1 quarter of its original volume. Then remove the rosemary stems and season well with salt and pepper.
Meanwhile, to roast the vegetables:
Toss the carrots with the remaining one tablespoon oil on a heavy large baking tray and season with salt and pepper. Next arrange in an even layer over the baking tray and roast for 10-12 minutes until crisp-tender. Then toss the carrots with the parsley, and serve the carrots alongside the braised beef and braising liquid.
