GET https://kbin.spritesserver.nl/d/seriouseats.com

Response
200 OK
IP
3.222.190.107
Profiled on
Token
35ade9

Security

Token

There is no security token.

Firewall

main Name
Security enabled
Stateless

Configuration

Key Value
provider security.user.provider.concrete.app_user_provider
context main
entry_point App\Security\KbinAuthenticator
user_checker App\Security\UserChecker
access_denied_handler (none)
access_denied_url (none)
authenticators 
[
  "two_factor"
  "remember_me"
  "App\Security\KbinAuthenticator"
  "App\Security\FacebookAuthenticator"
  "App\Security\GoogleAuthenticator"
  "App\Security\GithubAuthenticator"
  "App\Security\KeycloakAuthenticator"
]

Listeners

Listener Duration Response 
Symfony\Component\Security\Http\Firewall\ChannelListener {#723
  -map: Symfony\Component\Security\Http\AccessMap {#722 …}
  -logger: Monolog\Logger {#783 …}
  -httpPort: 80
  -httpsPort: 443
}
 0.00 ms (none) 
Symfony\Component\Security\Http\Firewall\ContextListener {#706
  -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\TokenStorage {#1017 …}
  -sessionKey: "_security_main"
  -logger: Monolog\Logger {#783 …}
  -userProviders: Symfony\Component\DependencyInjection\Argument\RewindableGenerator {#705 …}
  -dispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …}
  -registered: false
  -trustResolver: Scheb\TwoFactorBundle\Security\Authentication\AuthenticationTrustResolver {#780 …}
  -sessionTrackerEnabler: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage::enableUsageTracking(): void {#703 …}
}
 0.21 ms (none) 
Symfony\Component\Security\Http\Firewall\AuthenticatorManagerListener {#584
  -authenticatorManager: Symfony\Component\Security\Http\Authentication\AuthenticatorManager {#595 …}
}
 0.00 ms (none) 
Scheb\TwoFactorBundle\Security\Http\Firewall\TwoFactorAccessListener {#582
  -twoFactorFirewallConfig: Scheb\TwoFactorBundle\Security\TwoFactor\TwoFactorFirewallConfig {#842 …}
  -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …}
  -twoFactorAccessDecider: Scheb\TwoFactorBundle\Security\Authorization\TwoFactorAccessDecider {#581 …}
}
 7.53 ms (none) 
Symfony\Component\Security\Http\Firewall\AccessListener {#579
  -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …}
  -accessDecisionManager: Symfony\Component\Security\Core\Authorization\TraceableAccessDecisionManager {#937 …}
  -map: Symfony\Component\Security\Http\AccessMap {#722 …}
}
 0.00 ms (none) 
Symfony\Component\Security\Http\Firewall\LogoutListener {#786
  -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …}
  -options: [
    "csrf_parameter" => "_csrf_token"
    "csrf_token_id" => "logout"
    "logout_path" => "app_logout"
  ]
  -httpUtils: Symfony\Component\Security\Http\HttpUtils {#841 …}
  -csrfTokenManager: Symfony\Component\Security\Csrf\CsrfTokenManager {#1015 …}
  -eventDispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …}
}
 0.00 ms (none)

Authenticators

No authenticators have been recorded. Check previous profiles on your authentication endpoint.

Access Decision

affirmative Strategy
# Voter class
1 
"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
2 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
3 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
4 
"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
5 
"App\Security\Voter\EntryCommentVoter"
6 
"App\Security\Voter\EntryVoter"
7 
"App\Security\Voter\MagazineVoter"
8 
"App\Security\Voter\MessageThreadVoter"
9 
"App\Security\Voter\MessageVoter"
10 
"App\Security\Voter\NotificationVoter"
11 
"App\Security\Voter\OAuth2UserConsentVoter"
12 
"App\Security\Voter\PostCommentVoter"
13 
"App\Security\Voter\PostVoter"
14 
"App\Security\Voter\UserVoter"

Access decision log

# Result Attributes Object
1 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
2 DENIED moderate 
App\Entity\Entry {#1827
  +user: Proxies\__CG__\App\Entity\User {#1891 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1872 …}
  +image: Proxies\__CG__\App\Entity\Image {#2405 …}
  +domain: App\Entity\Domain {#282 …}
  +slug: "RECIPES-8-Great-Gruyere-Cheese-Recipes"
  +title: "[RECIPES] 8 Great Gruyère Cheese Recipes"
  +url: "https://www.seriouseats.com/gruyere-cheese-recipes-7965766"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 1
  +favouriteCount: 19
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1703173573 {#1664
    date: 2023-12-21 16:46:13.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1601 …}
  +votes: Doctrine\ORM\PersistentCollection {#1897 …}
  +reports: Doctrine\ORM\PersistentCollection {#1502 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1511 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1631 …}
  +badges: Doctrine\ORM\PersistentCollection {#1704 …}
  +children: []
  -id: 23721
  -titleTs: "'8':2 'chees':5 'great':3 'gruyèr':4 'recip':1,6"
  -bodyTs: null
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1703170044
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9807943"
  +editedAt: null
  +createdAt: DateTimeImmutable @1703123044 {#1793
    date: 2023-12-21 02:44:04.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS DENIED 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
3 DENIED edit 
App\Entity\Entry {#1827
  +user: Proxies\__CG__\App\Entity\User {#1891 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1872 …}
  +image: Proxies\__CG__\App\Entity\Image {#2405 …}
  +domain: App\Entity\Domain {#282 …}
  +slug: "RECIPES-8-Great-Gruyere-Cheese-Recipes"
  +title: "[RECIPES] 8 Great Gruyère Cheese Recipes"
  +url: "https://www.seriouseats.com/gruyere-cheese-recipes-7965766"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 1
  +favouriteCount: 19
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1703173573 {#1664
    date: 2023-12-21 16:46:13.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1601 …}
  +votes: Doctrine\ORM\PersistentCollection {#1897 …}
  +reports: Doctrine\ORM\PersistentCollection {#1502 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1511 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1631 …}
  +badges: Doctrine\ORM\PersistentCollection {#1704 …}
  +children: []
  -id: 23721
  -titleTs: "'8':2 'chees':5 'great':3 'gruyèr':4 'recip':1,6"
  -bodyTs: null
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1703170044
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9807943"
  +editedAt: null
  +createdAt: DateTimeImmutable @1703123044 {#1793
    date: 2023-12-21 02:44:04.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS DENIED 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
4 DENIED moderate 
App\Entity\Entry {#1827
  +user: Proxies\__CG__\App\Entity\User {#1891 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1872 …}
  +image: Proxies\__CG__\App\Entity\Image {#2405 …}
  +domain: App\Entity\Domain {#282 …}
  +slug: "RECIPES-8-Great-Gruyere-Cheese-Recipes"
  +title: "[RECIPES] 8 Great Gruyère Cheese Recipes"
  +url: "https://www.seriouseats.com/gruyere-cheese-recipes-7965766"
  +body: null
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 1
  +favouriteCount: 19
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1703173573 {#1664
    date: 2023-12-21 16:46:13.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1601 …}
  +votes: Doctrine\ORM\PersistentCollection {#1897 …}
  +reports: Doctrine\ORM\PersistentCollection {#1502 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1511 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1631 …}
  +badges: Doctrine\ORM\PersistentCollection {#1704 …}
  +children: []
  -id: 23721
  -titleTs: "'8':2 'chees':5 'great':3 'gruyèr':4 'recip':1,6"
  -bodyTs: null
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1703170044
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9807943"
  +editedAt: null
  +createdAt: DateTimeImmutable @1703123044 {#1793
    date: 2023-12-21 02:44:04.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS DENIED 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
5 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
6 DENIED moderate 
App\Entity\Entry {#1745
  +user: Proxies\__CG__\App\Entity\User {#1891 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1872 …}
  +image: Proxies\__CG__\App\Entity\Image {#1659 …}
  +domain: App\Entity\Domain {#282 …}
  +slug: "RECIPE-For-Real-Deal-Jamaican-Jerk-Pork-the-Sauce-Is-Just"
  +title: "[RECIPE] For Real-Deal Jamaican Jerk Pork, the Sauce Is Just the Start"
  +url: "https://www.seriouseats.com/jerk-pork-recipe-8414749"
  +body: """
    Ingredients\n
    \n
    For the Jerk Marinade:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 cup water\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">4 ounces fresh ginger (113g), peeled and roughly chopped\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1/2 medium yellow onion (4 ounces; 113g), roughly chopped \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">2 tablespoons whole allspice berries\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">2 tablespoons (30ml) browning, such as Grace brand (optional)\n
    </span>\n
    ```\n
    \n
    For the Jerk Pork:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">2 cups (473ml) jerk marinade (from above)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes) \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)\n
    </span>\n
    ```\n
    \n
    For Serving:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">16 festivals\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Pickled Scotch bonnet peppers\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Ketchup\n
    </span>\n
    ```\n
    \n
    Directions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">With the pork shoulder butterflied open skin-side up on the cutting board, use a sharp knife to score the skin 1/2 -inch deep and 1- inch apart to create evenly spaced parallel cuts. Flip pork over and repeat on the flesh side.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Season pork lightly all over with salt and pepper. Transfer pork to a large baking dish (9 by 13-inch) or a half-hotel pan. Using gloved hands, rub 2 cups of the jerk marinade all over pork, making sure to get some inside cuts and crevices. Next, rub bruised pimento (or bay or banana) leaves between your hands to release the natural oils, then rub leaves all over the marinated pork on all sides. Cover and refrigerate for at least 12 or up to 24 hours.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">For a Charcoal Grill: Light a chimney full of charcoal briquettes (about 6 quarts). When all charcoal is lit and covered with gray ash, pour out and arrange coal on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Cover grill and wait until temperature falls to about 300°F (150°C), adding chunks of wood (or wood briquettes or chips) when at temperature. (Follow here for how to set up a kettle grill with indirect heat as a smoker.) When the wood is ignited and producing smoke, remove pork from marinade, letting excess marinade drip off into pan, then transfer to grill (on cooler side if cooking with indirect heat) skin side up. Cover with the pimento leaves from the marinade, and close the lid. Cook, undisturbed, until the meat begins to caramelize and char on the bottom side, about 1 hour.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Remove the leaves, turn pork skin side down, then reposition on the cooler side of the grill and re-cover with the leaves. Continue to cook, covered, until beginning to char on the now-bottom side of the pork, about 1 hour. (Adjust heat by adding coals and/or adjusting the air vents to maintain grill temperature around 300℉ (150°C).) Add extra wood chunks to coals as needed to maintain smoke.)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Remove the leaves, flip pork, keeping on the cooler side of the grill, re-cover with the leaves, and continue to cook until pork is well charred all over and interior reaches 185°F (85°C), 1 to 2 hours longer, flipping pork and repositioning leaves as needed for even charring. \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Transfer pork to a work surface, discard leaves, and let rest for 30 minutes. Slice pork into thick slices or chop in rough chunks, which is how they serve it in Jamaica.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Serve with festival, pickled Scotch bonnet peppers, and ketchup on the side. \n
    </span>\n
    ```
    """
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 0
  +favouriteCount: 28
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1702585308 {#1623
    date: 2023-12-14 21:21:48.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1712 …}
  +votes: Doctrine\ORM\PersistentCollection {#1710 …}
  +reports: Doctrine\ORM\PersistentCollection {#1749 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1748 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1474 …}
  +badges: Doctrine\ORM\PersistentCollection {#1471 …}
  +children: []
  -id: 22271
  -titleTs: "'deal':5 'jamaican':6 'jerk':7 'pork':8 'real':4 'real-deal':3 'recip':1 'sauc':10 'start':14"
  -bodyTs: "'-340':17 '1':6,52,57,69,86,154,252,298,417,679,723,791 '1/2':43,58,286,413 '1/4':63,70,93 '10':174,201 '113g':38,49 '12':11,517 '13':453 '150':588,741 '16':209 '170g':24 '185':787 '2':99,104,147,157,193,465,793 '2.7':122 '20':289 '227':16 '24':521 '28g':88 '3':27,285,388 '3.6':125 '30':818 '300':586,740 '30ml':106 '36g':72 '4':34,47,187 '45g':60 '473ml':149 '5':570 '6':22,118,535 '8':9,120 '85':789 '9':451 'ad':590,728 'add':743 'adjust':725,731 'air':733 'airtight':307 'allow':566 'allspic':102,162,236 'and/or':730 'apart':419 'around':340,739 'arrang':550 'ash':546 'back':181 'bake':449 'banana':168,490 'batch':248 'bay':166,488 'begin':669,710 'berri':103,237 'black':145 'blend':242 'blender':223 'board':404 'boil':265 'bone':131,136,332,338,342,368 'bone-in':130,135 'bonnet':14,213,227,843 'book':364 'bottom':676,717 'brand':111 'bring':260 'briquett':191,533,596 'brown':107,239 'bruis':178,485 'bunch':28,155 'butt':134 'butterfli':374,395 'c':589,742,790 'caramel':671 'char':673,712,781,805 'charcoal':525,532,539,556 'chimney':529 'chip':196,598 'chop':33,42,51,826 'chunk':190,591,746,829 'clean':572 'close':661 'clove':61 'coal':551,729,748 'combin':224 'consist':281 'contain':308 'continu':705,774 'cook':559,645,664,707,776 'cool':296 'cooler':642,693,762 'cover':511,543,563,577,652,701,708,769 'creat':421 'crevic':482 'crystal':66 'cup':7,64,94,148,160,194,287,466 'cut':322,339,345,365,403,425,480 'deep':415 'diamond':65 'direct':216 'discard':812 'dish':450 'drain':176,204 'drip':633 'end':29 'even':422,804 'excess':631 'extra':744 'f':587,788 'fall':583 'festiv':210,840 'finish':373 'flat':361,384 'flesh':433 'flip':426,757,796 'follow':333,602 'fresh':36,89,143,161,165 'full':530 'g':18 'garlic':55,232 'get':477 'ginger':37,230 'glove':462 'grace':110 'grate':557,560,576 'gray':545 'grill':526,564,575,578,611,640,697,737,766 'ground':144 'half':77,458 'half-hotel':457 'hand':463,494 'head':54 'heat':268,271,293,614,648,726 'high':267 'hotel':459 'hour':299,522,680,724,794 'ignit':622 'inch':349,389,414,418,454 'indirect':613,647 'ingredi':1 'insid':479 'interior':785 'jamaica':837 'jerk':4,115,150,219,261,315,469 'keep':344,759 'ketchup':215,846 'kettl':610 'kg':123,126 'knife':184,321,408 'kosher':67,140 'larg':448 'least':516 'leav':163,169,491,502,656,683,704,756,772,800,813 'length':335 'let':295,630,815 'lid':663 'light':437,527 'like':280,362 'lit':541 'longer':795 'loos':158 'maintain':736,752 'make':474 'marin':506 'marinad':5,151,220,262,470,629,632,659 'measur':283,386 'meat':668 'medium':44,258 'minut':175,202,253,290,571,819 'much':79 'natur':498 'need':250,750,802 'next':483 'note':21,186,206,255 'now-bottom':715 'oil':499,574 'one':117,324,553 'onion':46,231 'open':357,377,396 'option':112 'ounc':12,23,35,48,59,71,87 'pack':159 'pan':460,636 'parallel':424 'pare':320 'past':279 'paste-lik':278 'peel':39,62 'pepper':15,146,214,228,443,844 'pickl':211,841 'pimento':188,486,655 'place':562 'pork':116,133,316,328,359,393,427,436,445,473,507,627,685,721,758,778,797,807,821 'pound':121 'pour':547 'preheat':568 'produc':624 'pure':246 'quart':536 're':700,768 're-cov':699,767 'reach':786 'readi':310 'reduc':270,275 'refriger':304,513 'releas':496 'remov':98,291,370,626,681,754 'repeat':430 'reposit':690,799 'rest':816 'roast':139,376,379 'room':301 'rough':32,41,50,828 'rub':464,484,501 'salt':68,75,141,233,441 'saucepan':259 'scallion':25,229 'score':410 'scotch':13,212,226,842 'season':435 'see':20,185,205,254 'serv':208,834,838 'set':558,607 'sharp':319,407 'shoulder':138,329,356,360,394 'side':325,353,399,434,510,554,643,650,677,687,694,718,763,849 'simmer':273 'skin':128,398,412,649,686 'skin-on':127 'skin-sid':397 'slice':820,824 'smoke':625,753 'smoker':617 'smooth':245 'soak':170,197 'space':423 'splay':383 'sprig':91 'spring':235 'stem':19,97 'sure':475 'surfac':811 'tabl':74 'tablespoon':100,105 'temperatur':302,582,601,738 'thick':390,823 'thicker':95 'thyme':90,234 'transfer':444,638,806 'trim':30 'turn':684 'undisturb':665 'use':76,241,312,317,405,461 'vent':734 'volum':81 'wait':580 'water':8,172,199,225 'weight':85 'well':780 'whole':53,101 'within':347 'wood':189,195,593,595,620,745 'woodi':96 'work':810 'yellow':45"
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  +upVotes: 0
  +downVotes: 0
  +ranking: 1702648308
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9572860"
  +editedAt: DateTimeImmutable @1704779985 {#1519
    date: 2024-01-09 06:59:45.0 +01:00
  }
  +createdAt: DateTimeImmutable @1702585308 {#1657
    date: 2023-12-14 21:21:48.0 +01:00
  }
}
 
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Show voter details
7 DENIED edit 
App\Entity\Entry {#1745
  +user: Proxies\__CG__\App\Entity\User {#1891 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1872 …}
  +image: Proxies\__CG__\App\Entity\Image {#1659 …}
  +domain: App\Entity\Domain {#282 …}
  +slug: "RECIPE-For-Real-Deal-Jamaican-Jerk-Pork-the-Sauce-Is-Just"
  +title: "[RECIPE] For Real-Deal Jamaican Jerk Pork, the Sauce Is Just the Start"
  +url: "https://www.seriouseats.com/jerk-pork-recipe-8414749"
  +body: """
    Ingredients\n
    \n
    For the Jerk Marinade:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 cup water\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">4 ounces fresh ginger (113g), peeled and roughly chopped\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1/2 medium yellow onion (4 ounces; 113g), roughly chopped \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">2 tablespoons whole allspice berries\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">2 tablespoons (30ml) browning, such as Grace brand (optional)\n
    </span>\n
    ```\n
    \n
    For the Jerk Pork:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">2 cups (473ml) jerk marinade (from above)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes) \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)\n
    </span>\n
    ```\n
    \n
    For Serving:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">16 festivals\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Pickled Scotch bonnet peppers\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Ketchup\n
    </span>\n
    ```\n
    \n
    Directions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">With the pork shoulder butterflied open skin-side up on the cutting board, use a sharp knife to score the skin 1/2 -inch deep and 1- inch apart to create evenly spaced parallel cuts. Flip pork over and repeat on the flesh side.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Season pork lightly all over with salt and pepper. Transfer pork to a large baking dish (9 by 13-inch) or a half-hotel pan. Using gloved hands, rub 2 cups of the jerk marinade all over pork, making sure to get some inside cuts and crevices. Next, rub bruised pimento (or bay or banana) leaves between your hands to release the natural oils, then rub leaves all over the marinated pork on all sides. Cover and refrigerate for at least 12 or up to 24 hours.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">For a Charcoal Grill: Light a chimney full of charcoal briquettes (about 6 quarts). When all charcoal is lit and covered with gray ash, pour out and arrange coal on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Cover grill and wait until temperature falls to about 300°F (150°C), adding chunks of wood (or wood briquettes or chips) when at temperature. (Follow here for how to set up a kettle grill with indirect heat as a smoker.) When the wood is ignited and producing smoke, remove pork from marinade, letting excess marinade drip off into pan, then transfer to grill (on cooler side if cooking with indirect heat) skin side up. Cover with the pimento leaves from the marinade, and close the lid. Cook, undisturbed, until the meat begins to caramelize and char on the bottom side, about 1 hour.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Remove the leaves, turn pork skin side down, then reposition on the cooler side of the grill and re-cover with the leaves. Continue to cook, covered, until beginning to char on the now-bottom side of the pork, about 1 hour. (Adjust heat by adding coals and/or adjusting the air vents to maintain grill temperature around 300℉ (150°C).) Add extra wood chunks to coals as needed to maintain smoke.)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Remove the leaves, flip pork, keeping on the cooler side of the grill, re-cover with the leaves, and continue to cook until pork is well charred all over and interior reaches 185°F (85°C), 1 to 2 hours longer, flipping pork and repositioning leaves as needed for even charring. \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Transfer pork to a work surface, discard leaves, and let rest for 30 minutes. Slice pork into thick slices or chop in rough chunks, which is how they serve it in Jamaica.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Serve with festival, pickled Scotch bonnet peppers, and ketchup on the side. \n
    </span>\n
    ```
    """
  +type: "link"
  +lang: "en"
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  +commentCount: 0
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    date: 2023-12-14 21:21:48.0 +01:00
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  +comments: Doctrine\ORM\PersistentCollection {#1712 …}
  +votes: Doctrine\ORM\PersistentCollection {#1710 …}
  +reports: Doctrine\ORM\PersistentCollection {#1749 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1748 …}
  +notifications: Doctrine\ORM\PersistentCollection {#1474 …}
  +badges: Doctrine\ORM\PersistentCollection {#1471 …}
  +children: []
  -id: 22271
  -titleTs: "'deal':5 'jamaican':6 'jerk':7 'pork':8 'real':4 'real-deal':3 'recip':1 'sauc':10 'start':14"
  -bodyTs: "'-340':17 '1':6,52,57,69,86,154,252,298,417,679,723,791 '1/2':43,58,286,413 '1/4':63,70,93 '10':174,201 '113g':38,49 '12':11,517 '13':453 '150':588,741 '16':209 '170g':24 '185':787 '2':99,104,147,157,193,465,793 '2.7':122 '20':289 '227':16 '24':521 '28g':88 '3':27,285,388 '3.6':125 '30':818 '300':586,740 '30ml':106 '36g':72 '4':34,47,187 '45g':60 '473ml':149 '5':570 '6':22,118,535 '8':9,120 '85':789 '9':451 'ad':590,728 'add':743 'adjust':725,731 'air':733 'airtight':307 'allow':566 'allspic':102,162,236 'and/or':730 'apart':419 'around':340,739 'arrang':550 'ash':546 'back':181 'bake':449 'banana':168,490 'batch':248 'bay':166,488 'begin':669,710 'berri':103,237 'black':145 'blend':242 'blender':223 'board':404 'boil':265 'bone':131,136,332,338,342,368 'bone-in':130,135 'bonnet':14,213,227,843 'book':364 'bottom':676,717 'brand':111 'bring':260 'briquett':191,533,596 'brown':107,239 'bruis':178,485 'bunch':28,155 'butt':134 'butterfli':374,395 'c':589,742,790 'caramel':671 'char':673,712,781,805 'charcoal':525,532,539,556 'chimney':529 'chip':196,598 'chop':33,42,51,826 'chunk':190,591,746,829 'clean':572 'close':661 'clove':61 'coal':551,729,748 'combin':224 'consist':281 'contain':308 'continu':705,774 'cook':559,645,664,707,776 'cool':296 'cooler':642,693,762 'cover':511,543,563,577,652,701,708,769 'creat':421 'crevic':482 'crystal':66 'cup':7,64,94,148,160,194,287,466 'cut':322,339,345,365,403,425,480 'deep':415 'diamond':65 'direct':216 'discard':812 'dish':450 'drain':176,204 'drip':633 'end':29 'even':422,804 'excess':631 'extra':744 'f':587,788 'fall':583 'festiv':210,840 'finish':373 'flat':361,384 'flesh':433 'flip':426,757,796 'follow':333,602 'fresh':36,89,143,161,165 'full':530 'g':18 'garlic':55,232 'get':477 'ginger':37,230 'glove':462 'grace':110 'grate':557,560,576 'gray':545 'grill':526,564,575,578,611,640,697,737,766 'ground':144 'half':77,458 'half-hotel':457 'hand':463,494 'head':54 'heat':268,271,293,614,648,726 'high':267 'hotel':459 'hour':299,522,680,724,794 'ignit':622 'inch':349,389,414,418,454 'indirect':613,647 'ingredi':1 'insid':479 'interior':785 'jamaica':837 'jerk':4,115,150,219,261,315,469 'keep':344,759 'ketchup':215,846 'kettl':610 'kg':123,126 'knife':184,321,408 'kosher':67,140 'larg':448 'least':516 'leav':163,169,491,502,656,683,704,756,772,800,813 'length':335 'let':295,630,815 'lid':663 'light':437,527 'like':280,362 'lit':541 'longer':795 'loos':158 'maintain':736,752 'make':474 'marin':506 'marinad':5,151,220,262,470,629,632,659 'measur':283,386 'meat':668 'medium':44,258 'minut':175,202,253,290,571,819 'much':79 'natur':498 'need':250,750,802 'next':483 'note':21,186,206,255 'now-bottom':715 'oil':499,574 'one':117,324,553 'onion':46,231 'open':357,377,396 'option':112 'ounc':12,23,35,48,59,71,87 'pack':159 'pan':460,636 'parallel':424 'pare':320 'past':279 'paste-lik':278 'peel':39,62 'pepper':15,146,214,228,443,844 'pickl':211,841 'pimento':188,486,655 'place':562 'pork':116,133,316,328,359,393,427,436,445,473,507,627,685,721,758,778,797,807,821 'pound':121 'pour':547 'preheat':568 'produc':624 'pure':246 'quart':536 're':700,768 're-cov':699,767 'reach':786 'readi':310 'reduc':270,275 'refriger':304,513 'releas':496 'remov':98,291,370,626,681,754 'repeat':430 'reposit':690,799 'rest':816 'roast':139,376,379 'room':301 'rough':32,41,50,828 'rub':464,484,501 'salt':68,75,141,233,441 'saucepan':259 'scallion':25,229 'score':410 'scotch':13,212,226,842 'season':435 'see':20,185,205,254 'serv':208,834,838 'set':558,607 'sharp':319,407 'shoulder':138,329,356,360,394 'side':325,353,399,434,510,554,643,650,677,687,694,718,763,849 'simmer':273 'skin':128,398,412,649,686 'skin-on':127 'skin-sid':397 'slice':820,824 'smoke':625,753 'smoker':617 'smooth':245 'soak':170,197 'space':423 'splay':383 'sprig':91 'spring':235 'stem':19,97 'sure':475 'surfac':811 'tabl':74 'tablespoon':100,105 'temperatur':302,582,601,738 'thick':390,823 'thicker':95 'thyme':90,234 'transfer':444,638,806 'trim':30 'turn':684 'undisturb':665 'use':76,241,312,317,405,461 'vent':734 'volum':81 'wait':580 'water':8,172,199,225 'weight':85 'well':780 'whole':53,101 'within':347 'wood':189,195,593,595,620,745 'woodi':96 'work':810 'yellow':45"
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1702648308
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/9572860"
  +editedAt: DateTimeImmutable @1704779985 {#1519
    date: 2024-01-09 06:59:45.0 +01:00
  }
  +createdAt: DateTimeImmutable @1702585308 {#1657
    date: 2023-12-14 21:21:48.0 +01:00
  }
}
 
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App\Entity\Entry {#1745
  +user: Proxies\__CG__\App\Entity\User {#1891 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1872 …}
  +image: Proxies\__CG__\App\Entity\Image {#1659 …}
  +domain: App\Entity\Domain {#282 …}
  +slug: "RECIPE-For-Real-Deal-Jamaican-Jerk-Pork-the-Sauce-Is-Just"
  +title: "[RECIPE] For Real-Deal Jamaican Jerk Pork, the Sauce Is Just the Start"
  +url: "https://www.seriouseats.com/jerk-pork-recipe-8414749"
  +body: """
    Ingredients\n
    \n
    For the Jerk Marinade:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">1 cup water\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">8 to 12 ounces Scotch bonnet peppers (227-340g), stemmed (see notes)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">6 ounces (170g) scallions (about 3 bunches), ends trimmed and roughly chopped\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">4 ounces fresh ginger (113g), peeled and roughly chopped\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1/2 medium yellow onion (4 ounces; 113g), roughly chopped \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1 whole head garlic (about 1 1/2 ounces; 45g), cloves peeled \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1/4 cup Diamond Crystal kosher salt (1 1/4 ounces; 36g); for table salt, use half as much by volume or the same weight\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1 ounce (28g) fresh thyme sprigs (about 1/4 cup), thicker woody stems removed\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">2 tablespoons whole allspice berries\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">2 tablespoons (30ml) browning, such as Grace brand (optional)\n
    </span>\n
    ```\n
    \n
    For the Jerk Pork:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">One 6 to 8 pound (2.7kg to 3.6kg) skin-on bone-in pork butt (bone-in shoulder roast)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">2 cups (473ml) jerk marinade (from above)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">1 bunch (about 2 loosely packed cups) fresh allspice leaves (or fresh bay or banana leaves), soaked in water for 10 minutes, drained, then bruised with a back of a knife (see notes) \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">4 Pimento wood chunks, briquettes, or 2 cups wood chips, soaked in water for 10 minutes then drained (see notes)\n
    </span>\n
    ```\n
    \n
    For Serving:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">16 festivals\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Pickled Scotch bonnet peppers\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Ketchup\n
    </span>\n
    ```\n
    \n
    Directions\n
    \n
    ```\n
    \n
    <span style="color:#323232;">For the Jerk Marinade: In a blender, combine water, Scotch bonnet peppers, scallions, ginger, onion, garlic, salt, thyme springs, allspice berries and browning, if using. Blend into a smooth puree, (in batches if needed), about 1 minute. (see notes)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">In a medium saucepan, bring jerk marinade to a boil over high heat, then reduce heat and simmer until reduced to a paste-like consistency and measures about 3 1/2 cups, about 20 minutes.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Remove from heat and let cool, about 1 hour at room temperature, then refrigerate in an airtight container until ready to use.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">For the Jerk Pork: Using a sharp paring knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat and measure about 3-inches thick.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">With the pork shoulder butterflied open skin-side up on the cutting board, use a sharp knife to score the skin 1/2 -inch deep and 1- inch apart to create evenly spaced parallel cuts. Flip pork over and repeat on the flesh side.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Season pork lightly all over with salt and pepper. Transfer pork to a large baking dish (9 by 13-inch) or a half-hotel pan. Using gloved hands, rub 2 cups of the jerk marinade all over pork, making sure to get some inside cuts and crevices. Next, rub bruised pimento (or bay or banana) leaves between your hands to release the natural oils, then rub leaves all over the marinated pork on all sides. Cover and refrigerate for at least 12 or up to 24 hours.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">For a Charcoal Grill: Light a chimney full of charcoal briquettes (about 6 quarts). When all charcoal is lit and covered with gray ash, pour out and arrange coal on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Cover grill and wait until temperature falls to about 300°F (150°C), adding chunks of wood (or wood briquettes or chips) when at temperature. (Follow here for how to set up a kettle grill with indirect heat as a smoker.) When the wood is ignited and producing smoke, remove pork from marinade, letting excess marinade drip off into pan, then transfer to grill (on cooler side if cooking with indirect heat) skin side up. Cover with the pimento leaves from the marinade, and close the lid. Cook, undisturbed, until the meat begins to caramelize and char on the bottom side, about 1 hour.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Remove the leaves, turn pork skin side down, then reposition on the cooler side of the grill and re-cover with the leaves. Continue to cook, covered, until beginning to char on the now-bottom side of the pork, about 1 hour. (Adjust heat by adding coals and/or adjusting the air vents to maintain grill temperature around 300℉ (150°C).) Add extra wood chunks to coals as needed to maintain smoke.)\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Remove the leaves, flip pork, keeping on the cooler side of the grill, re-cover with the leaves, and continue to cook until pork is well charred all over and interior reaches 185°F (85°C), 1 to 2 hours longer, flipping pork and repositioning leaves as needed for even charring. \n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Transfer pork to a work surface, discard leaves, and let rest for 30 minutes. Slice pork into thick slices or chop in rough chunks, which is how they serve it in Jamaica.\n
    </span><span style="color:#323232;">\n
    </span><span style="color:#323232;">Serve with festival, pickled Scotch bonnet peppers, and ketchup on the side. \n
    </span>\n
    ```
    """
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  +url: "https://www.seriouseats.com/vegetarian-thanksgiving-menu-8404200"
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18 DENIED moderate 
App\Entity\Entry {#1772
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  +domain: App\Entity\Domain {#282 …}
  +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
  +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
  +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
  +body: """
    cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
    \n
    > Ingredients\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 cloves\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 California chiles, stems removed\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">5 medium cloves garlic\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">1 cup water\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 whole bay leaves\n
    > </span>\n
    > ```\n
    > \n
    > For Serving:\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">Diced white onion\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Warmed corn tortillas\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Cooked rice (see notes)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Cooked beans\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Lime wedges\n
    > </span>\n
    > ```\n
    > \n
    > Directions\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
    > </span>\n
    > ```
    """
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  -id: 6355
  -titleTs: "'better':8 'birria':2 'gochujang':11 'like':4 'mom':5"
  -bodyTs: "'-190':284 '-88':287 '/post/6978383](https://lemmy.world/post/6978383)':7 '1':9,106,109 '1/2':10 '1/4':14 '100g':70 '15':200 '180':283 '2':18,35,42,54,73,96,119,331 '225g':41 '227g':118 '2kg':84 '3':49,59,295 '3.5':65 '30':163 '4':20,46,82,297 '5':78 '8':39,116 '82':286 '85g':48 '945ml':22 'achiot':68,210 'add':165,219,253 'adjust':274 'and/or':361 'asid':235 'batch':227 'bay':121,262,302 'bean':143,375 'beef':86,238,255,290,325,334,368 'begin':193 'bite':337 'bite-s':336 'black':12,104 'blend':225,256 'blender':208,214 'board':329 'boil':178 'boneless':85 'bought':29 'bowl':348 'bring':175 'broth':34 'c':288 'california':55,171 'chicken':24,33,166,203 'chile':51,56,61,174,197,257 'chop':342 'chuck':87 'cilantro':130,356 'clove':19,80,156,223 'consomé':344,351,371 'continu':270 'cook':138,142,265,272 'corn':136 'cover':266,273 'cross':2 'cross-post':1 'crumbl':209 'cube':98 'cumin':16,153 'cup':21,107 'cut':94,328 'dice':125,353 'direct':146 'discard':299 'dunk':360 'dutch':251 'end':114 'excess':91 'f':285 'fat':92 'fork':293,332 'fork-tend':292 'fragrant':161 'fresh':102,129 'garlic':81,222 'generous':236 'gentl':280 'gochujang':75,220 'ground':103 'guajillo':50,170 'hand':216 'heat':159,181,186,275 'high':180 'hold':312 'homemad':23 'hour':298 'husk':44 'inch':97 'individu':346 'ingredi':8 'kosher':99 'ladl':343 'larg':149,250 'leav':122,131,263,303 'lemmy.world':6 'lemmy.world/post/6978383](https://lemmy.world/post/6978383)':5 'let':188 'light':341 'lime':144,377 'low':31 'low-sodium':30 'maintain':279 'meat':365 'medium':79,158 'minc':128 'minut':201 'mixtur':205 'need':229,277 'note':72,77,141,218,380 'one':64 'onion':112,127,260,300,354 'ounc':40,47,66,117 'oven':252 'pack':67 'past':69,211 'pepper':105,244,309 'peppercorn':13,152 'piec':339 'plum':36 'post':3 'pot':248 'pound':83 'prepar':370 'pure':233 'readi':315 'remov':45,53,58,63 'rest':189 'rice':139,374 'roast':88 'roma':37 'salt':100,242,307 'sauc':258 'saucepan':150 'season':237,305 'second':164 'see':71,76,140,217,379 'seed':17,154 'serv':124,317,319,347,366 'set':234 'shred':333,367 'shrivel':195 'simmer':269,281 'size':338 'skin':192 'slot':322 'smooth':232 'sodium':32 'soften':198 'spoon':323,362 'stem':52,57,62,134 'stock':25,167,204,247 'store':28 'store-bought':27 'tablespoon':74 'tast':311 'teaspoon':11,15 'tender':133,294 'toast':151 'tomatillo':43,169 'tomato':38,168,191 'top':350 'tortilla':137,373 'transfer':202,324 'trim':89,115 'turn':183 'unpeel':113 'use':320,330 'warm':135,313,372 'water':108,259 'wedg':145,378 'white':126 'whole':110,120 'yellow':111 'árbol':60,173"
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    date: 2023-10-19 05:36:08.0 +02:00
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Show voter details
19 DENIED edit 
App\Entity\Entry {#1772
  +user: Proxies\__CG__\App\Entity\User {#1891 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1872 …}
  +image: Proxies\__CG__\App\Entity\Image {#1779 …}
  +domain: App\Entity\Domain {#282 …}
  +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
  +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
  +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
  +body: """
    cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
    \n
    > Ingredients\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 cloves\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 California chiles, stems removed\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">5 medium cloves garlic\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">1 cup water\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 whole bay leaves\n
    > </span>\n
    > ```\n
    > \n
    > For Serving:\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">Diced white onion\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Warmed corn tortillas\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Cooked rice (see notes)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Cooked beans\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Lime wedges\n
    > </span>\n
    > ```\n
    > \n
    > Directions\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
    > </span>\n
    > ```
    """
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  -titleTs: "'better':8 'birria':2 'gochujang':11 'like':4 'mom':5"
  -bodyTs: "'-190':284 '-88':287 '/post/6978383](https://lemmy.world/post/6978383)':7 '1':9,106,109 '1/2':10 '1/4':14 '100g':70 '15':200 '180':283 '2':18,35,42,54,73,96,119,331 '225g':41 '227g':118 '2kg':84 '3':49,59,295 '3.5':65 '30':163 '4':20,46,82,297 '5':78 '8':39,116 '82':286 '85g':48 '945ml':22 'achiot':68,210 'add':165,219,253 'adjust':274 'and/or':361 'asid':235 'batch':227 'bay':121,262,302 'bean':143,375 'beef':86,238,255,290,325,334,368 'begin':193 'bite':337 'bite-s':336 'black':12,104 'blend':225,256 'blender':208,214 'board':329 'boil':178 'boneless':85 'bought':29 'bowl':348 'bring':175 'broth':34 'c':288 'california':55,171 'chicken':24,33,166,203 'chile':51,56,61,174,197,257 'chop':342 'chuck':87 'cilantro':130,356 'clove':19,80,156,223 'consomé':344,351,371 'continu':270 'cook':138,142,265,272 'corn':136 'cover':266,273 'cross':2 'cross-post':1 'crumbl':209 'cube':98 'cumin':16,153 'cup':21,107 'cut':94,328 'dice':125,353 'direct':146 'discard':299 'dunk':360 'dutch':251 'end':114 'excess':91 'f':285 'fat':92 'fork':293,332 'fork-tend':292 'fragrant':161 'fresh':102,129 'garlic':81,222 'generous':236 'gentl':280 'gochujang':75,220 'ground':103 'guajillo':50,170 'hand':216 'heat':159,181,186,275 'high':180 'hold':312 'homemad':23 'hour':298 'husk':44 'inch':97 'individu':346 'ingredi':8 'kosher':99 'ladl':343 'larg':149,250 'leav':122,131,263,303 'lemmy.world':6 'lemmy.world/post/6978383](https://lemmy.world/post/6978383)':5 'let':188 'light':341 'lime':144,377 'low':31 'low-sodium':30 'maintain':279 'meat':365 'medium':79,158 'minc':128 'minut':201 'mixtur':205 'need':229,277 'note':72,77,141,218,380 'one':64 'onion':112,127,260,300,354 'ounc':40,47,66,117 'oven':252 'pack':67 'past':69,211 'pepper':105,244,309 'peppercorn':13,152 'piec':339 'plum':36 'post':3 'pot':248 'pound':83 'prepar':370 'pure':233 'readi':315 'remov':45,53,58,63 'rest':189 'rice':139,374 'roast':88 'roma':37 'salt':100,242,307 'sauc':258 'saucepan':150 'season':237,305 'second':164 'see':71,76,140,217,379 'seed':17,154 'serv':124,317,319,347,366 'set':234 'shred':333,367 'shrivel':195 'simmer':269,281 'size':338 'skin':192 'slot':322 'smooth':232 'sodium':32 'soften':198 'spoon':323,362 'stem':52,57,62,134 'stock':25,167,204,247 'store':28 'store-bought':27 'tablespoon':74 'tast':311 'teaspoon':11,15 'tender':133,294 'toast':151 'tomatillo':43,169 'tomato':38,168,191 'top':350 'tortilla':137,373 'transfer':202,324 'trim':89,115 'turn':183 'unpeel':113 'use':320,330 'warm':135,313,372 'water':108,259 'wedg':145,378 'white':126 'whole':110,120 'yellow':111 'árbol':60,173"
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20 DENIED moderate 
App\Entity\Entry {#1772
  +user: Proxies\__CG__\App\Entity\User {#1891 …}
  +magazine: Proxies\__CG__\App\Entity\Magazine {#1872 …}
  +image: Proxies\__CG__\App\Entity\Image {#1779 …}
  +domain: App\Entity\Domain {#282 …}
  +slug: "This-Birria-Is-Like-Mom-s-But-Better-and-With-Gochujang"
  +title: "This Birria Is Like Mom's. But Better (and With Gochujang)."
  +url: "https://www.seriouseats.com/birria-de-res-beef-birria-recipe-8362004"
  +body: """
    cross-posted from: [lemmy.world/post/6978383](https://lemmy.world/post/6978383)\n
    \n
    > Ingredients\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">1 1/2 teaspoons black peppercorns\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">1/4 teaspoon cumin seeds\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 cloves\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 plum (Roma) tomatoes (8 ounces; 225g)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 tomatillos, husks removed (4 ounces; 85g)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">3 guajillo chiles,stems removed\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 California chiles, stems removed\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">3 árbol chiles, stems removed\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">One 3.5-ounce pack achiote paste (100g) (see notes)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 tablespoons gochujang (see notes)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">5 medium cloves garlic\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Kosher salt and freshly ground black pepper\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">1 cup water\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">2 whole bay leaves\n
    > </span>\n
    > ```\n
    > \n
    > For Serving:\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">Diced white onion\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Minced fresh cilantro leaves and tender stems\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Warmed corn tortillas\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Cooked rice (see notes)\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Cooked beans\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Lime wedges\n
    > </span>\n
    > ```\n
    > \n
    > Directions\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.\n
    > </span><span style="color:#323232;">\n
    > </span><span style="color:#323232;">For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)\n
    > </span>\n
    > ```
    """
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