Fine dining PICANHA recipe | Onion Puree & Beer Sauce
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- Опубликовано: 4 мар 2023
- In today's video I will show you an easy fine-dining recipe with smoked picanha, caramelized onion puree, salsify, and beer sauce. This dish tastes just amazing so if you like picanha this is a recipe to go with.
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Music from #Uppbeat:
uppbeat.io/t/pecan-pie/minority
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#picanha #homecooking #finedining
What is your favorite part of the beef guys? 😜
I'm vegan bro. But what is the flavor you use to smoke?
All of them...
Food inspector
Flat iron and Bavette all day long
Please...mention ingredients on the video...that will help us to understand some ingredients...u r excellent chef..learm more things from u❣️❣️
Great video, chef - as always! You really do make cooking fine dining dishes seem much more approachable and doable for a home cook. Awesome stuff and loved your food inspector making an appearance!
Great videos chef, reigniting my love of cooking and giving me some ideas!
Thank you so much for so many insights and tips on fine dining. Your channel deserves way more attention on RUclips. Please keep up posting these videos. I´m learning a lot and can´t wait to surprise my guests with these great recipes.
Congratz on 100k ! I've been watching you since you had like 30k. You taught me a lot Majk, thank you
Thanks for support :)
Great recipe. Tried it at home. The combination of everything together was awesome. 😊
I had to fix the taste of my beer sauce because it was really bitter. Added some balsamic vinegar en lemon juice for acidity and that worked well.
Ahoj Majki perfektné ako vždy, vďaka za recipe, všetko dobré prajem, drž sa.....
You’re just taking my cooking journey to another level .. thank you very much
You are welcome ;)
As Brazilian picanha grill eater, I congratulate you on elevating this amazing cut to a fine dining, wish if salsify would work as beautiful as yucca, which is a very popular root with picanha, ❤❤❤
Looking deliciously amazing
fantastic recipe
Over 100,000 subscribers! Great job!
Thanks for support :)
sounds exactly like you were apprenticed to chef John😁
Wow Amazing
Wow great 😊
Mmm salsify cooked in dark chicken stock, then added to reduced cream then shaved black truffles on top. Looks great chef.
If I lived on my own again, and if I could afford much of the ingredients, I would like to try to cook some fine dining. I would like to learn more than the basic cooking I already know.
you have used plastic sealed cooking method also smoking as well. It is advanced method of cooking and is what have showed your skills, bravo and thank you
Wow chef ..
Picanha is a famous meat cut in Brazil. We usually use it for barbacue. With so much fat it's really easy to overcook it in the barbacue. Making it sous-vide and having it smoked seem really nice!
Hello Chef, great recipe as always.
Just tell me why do you use the sous vide on picanha, do you think it will be more tender? Or is for flavour ?
Thanks
Anthony
I am using it to make it easier for me when I do videos but you can cook it just on the pan...it could be similar result
Dear Majk. Thank you for the new recipe. Is there a substitute for the Picanha meat? My butcher doesn’t have any;( Thank you and keep up the good work. M
Yes sure, any beef steak will work
Is there an alternative to Salsify which is also good for chips and the general use on the plate - struggling to find somewhere which stocks it
unsure where you live, but I have the same issue in Australia and have found Cassava a good substitute for the chips, however I read the flavour of Salsify is a fair bit different so may not be as good as the salsify pan seared. Im thinking I might try Parsnip for that part as I quite enjoy Parsnip.
@@nathanbilling9143did you end up trying it with parsnip?
Nice brother. But what is the flavor you use to smoke?
Cool recipe that I would like to try, however, I dont have access to vacuum packing my meat. Do you have any alternative solutions for the culotte?
Yes just cook it in the pan and then finish in the oven
in this case is the crispy Fat from the Picanha. Great job
@chefmajk I was able to find Picanha in my area. I am shocked. Today, I finally found a butcher that has many cuts of beef like hanger steak, porterhouse (which is almost impossible to find here even I live in Texas), picanha. I found the meat at a brand new grocery store in our area that has so many different cuts. Anyways, my question is you have a sous vide machine but I do not. Could I braise the cut to get the tenderness?
Don't braise it, just grill it or sear it on the pan
What is the name of the root that you made chips out of?
Salsify
Great video as always but would love it if you put the recipe in the comments.
I do it on purpose, already made a video about why. I don't use any measurements so I have nothing to write anyway
Ako servirujes nieco taketo v restauracii? Proste ze urobis cely steak ale porcia su len 2 kusocky a ked ti ide len jedna co urobis s tymi dalsimi kuskami? Ostane ti to v holderi take pekne?
Jídla co tady dělám nejsou dělana za účelem vařit je v restauraci ale doma. Ale dá se to vymyslet i tam urcite. Nějakou dobu vydrží určite, ale nesmite prodávat 2 straky za večer ale mít k tomu vymyšlené celé menu.
@@ChefMajk no hej ale su to jedla z fine dinningu toto si moc doma nevaris teda😁 mna zaujima ako sa to robi v restauraciach aj minule si mal nejaky dry age steak a porcia bola taky maly strip tak ma zaujima ako sa to riesi ci na kazdu porciu robis cely stejk lebo obviously ti to nepojde naraz..
@@hatehaterson1761 Proc bys nemohl, to je point mych videi, aby si to lidi mohli vařit doma a taky spousta lidi si to dela. Ja sem rikal v restaraci je to o tom naplanovat cele menu aby ti nejel jeden steak za vecer ale třeba 20 a pak se to točí lehko. Pokud takovou poptavku nemas tak nemuzes delat takové male steaky.
👍
What sort of beef did you use for this?
The name is in the title and even in thumbnail mate
@@ChefMajk Sorry mate. Didn't realize it was the name of the cut itself. Pardon my ignorance. I was used to the UK cuts and thought that there is no other cuts existed in the World )))
It looks good, but the potion size is kinda ridiculous.
I would need 4 or 5 of these to be satisfied, lol
Can you plate a man size portion and still make it look good?
Yes I could do that, but I dont see reason for that. This is channel about fine dining. From that name the dishes supposed to by fine. It is not huge portion dining.
@@ChefMajk
I get it.. It's good for meetings, functions & special occasions.. And something can be said for the unique culinary experience...
I'm not knocking it.
And you are doing your part in sharing this with more people.
I’m chef I hope i work with you chef ❤😢
Love this guys cooking. I find his breathless/exaggerated speaking cadence a little grating.
Haha do my best to speak mate
This is a culotte steak.
fine dining pisses me the fuck off, thats like 200 calories MAX
No one care how many calories is. I never saw anyone go to a fine dining restaurant and ask how many calories are in the dish? 😁
@@ChefMajk i agree, all love from me, i will never go my wallet/bmi ratio doesnt permit!