If you want to make an alcohol-free version I would add a few tbsp of balsamic vinegar in place of the wine and leave everything else the same, HAPPY COOKING!! Marcus and I have been working on something new the last few weeks that we'll hopefully be unveiling next week on the channel so stay tuned for that!
Never get the aversion to alcohol in cooking. All the alcohol content will evaporate, leaving only the tasty notes and aroma. Is there any logical reason why people wouldn't want to?
@@alexanderdantonio8999 I use mine to make stew all the time! use the saute function to brown the meat and deglaze the pot with the wine, then add all the ingredients, put the lid on, and press the "stew" button. it's incredibly easy!
Thank you for this recipe! Fun fact: the original sauce is left watery because the foundry workers used to dip the rustic bread in the sauce. They did not have time for velvety mash potatoes 🙂 which is a delicious modern perfect addition to this recipe.
Thanks for mentioning your past addiction issues. You’re a Champion! It’s something that isn’t talked about enough with “functioning” folks. And thank you for keeping your videos clean. My son and I have watched many and he’s now throwing together meals for our family. That wouldn’t have happened without your videos. He’s inspired. You make cooking fun!
I made this tonight, I thought the wine amount was gonna be too much, the way they talked about it in the video...not even close, the wine gave it an awesome flavor, I couldn't stop picking at it, barely made it to the table with the mash, highly recommend, will make again!
I’m so glad you share your cooking skills. But,… honestly I enjoy your “ style” as much as the food. I’m a decent cook. You’re an incredible talent. Fun. Smart. Accessible. Good stuff.
@@thatdudecancookI'm still drunk, however I regret it , it really feels IRL, that someone is stabbing my kidneys, every single day. Feels like quitting is inevitable!
@@skibidi.G Just remember you don't HAVE to drink, the only thing making you do it is you, so if YOU don't want to, don't! I was in a similar spot, as I got older the hangovers got more and more unbearable, when I was drinking I felt like I was doing it because I had an opportunity and didn't want to waste it, but I didn't WANT to drink. So if that's the case, don't!
To avoid the issue with bitterness and acidity, I would recommend you switch to less tannic wine with lower acidity, such as Montepulciano d'Abruzzo. Sangiovese grapes (primary grape used in Chianti Classico) will have high tannins (that can be perceived as bitterness) and acidity. With this adjustment, I think the dish will be even better.
To solve the issue of too thin sauce and not enough pepper- coat the meat with tomato paste then use cracked pepper on them. Last, after resting meat remove from sauce, reheat the sauce only to reduce then put meat back in to reheat it in warmed sauce.
@@andrewstrongman305 Absolutely right… that's what I do when I prepare my Ossobuco… it can also work if you want to sear your meat In your pappose…Saying that you don't Really need to thicken the cooking juices the classic Method is just reducing it… definitely not cornstarch Which is somehow an American Way(???) big no-no!... And last If you name a dish by its classic name you want to stick to the classic you cannot add any of your interpretations! if you do so and you can…After all, we're in a free country you cannot call it by its classic name!
@@jacovm3091 I have to disagree with you on your last point. Consider that the original bolognaise didn't include tomato. Variations to a classic dish should be noted, but a bolognaise with mushroom is still a bolognaise. I recently cooked shakshuka with minced pork and baby spinach (the result earning praise from a chef). You could argue that I created a new dish, but any other name that I gave it would be meaningless to anyone else.
Keep it going bro and thanks for opening up. There's a ton of us chefs who have addiction problems. Love your videos! " You know I Love yah!" Keep it going brother
This looks amazing for being such a simple recipe! I need to make it. Browning isn't always necessary, for sure. A nice middle ground I use sometimes is to brown the whole chuck, then cut it into smaller pieces. I get some fond for the pot, but a whole roast won't dry out as much as smaller pieces. Or I cut it in a few bigger chunks, brown them, and shred them after cooking, but larger pieces take longer to become tender.
Stay the course... the rewards beyond the lack of daily pain come a little at a time, sometimes slowly. It's not easy, but it's simple and it's worth it!
its good that you are adding the Celsius for the heat of the oven. I am in australia and some cooking videos do not state if it is in farinheight or Celsius
Dude! This one made my family so happy. I made a version with beef and another with chicken thigh for my "vegetarian" daughters. Potatoes..one fully loaded and one vegan, both with your special sage-thyme salt I had left over from Thanksgiving. Thank you so much. Let me know if you are ever passing through Santa Barbara. I would love to buy you a beer.
Love your recipes. Thank you, Sony, for all your videos and suggestions. We are learning and getting better at cooking at home. The price of eating-out is ridiculous, and your Show helps.
I made this for Sunday dinner for the wife and I. It was amazing. Made a couple of changes but stayed close to your recipe. Outrageously good thank you for this 9ne.
I tried this. It also AMAZING! Got your mashed potatoes recipe from your other video since you didn't include it here. Will be bringing others to your channel.
I have made this numerous times based on another youtube video, but it’s basically the same. I do sear it and i serve it with polenta. This dish is an easy winner
My husband and I just made this for dinner tonight, and it is"da bomb!" One thing though, you said that whole peppercorns lend a more delicate flavor than ground pepper. That is until you bite into a few, whew!!! We'll use ground pepper next time! We love your channel! Say hi to Sgt. Gilbert for us!😊
For hard herbs and peppercorns I really recommend putting them in one of those metal mesh "tea balls" that are used to steep tea, when the food is done you just lift it out, no uncomfortable mouth feel, no chipped teeth and all the flavour.
Lol, I might need a therapist - I can cook various elements of a dish over a couple of days before combining them. I recently spent an evening slow-cooking onion. The next day I added it to lightly-browned 'gravy' steak with red wine and stock, which I slow-cooked for about 8 hours. It smelled and tasted wonderful, but needed resting, so it spent the night in the fridge. The next night, I added sautéed mushroom and made pies. Totally worth it!
I was starving after I watched the video and I didn't have the 3 hours to let the stew cook; so I ran into the kitchen and made the mashed potatoes and put chopped up hot dogs in the middle and it was the BEST!
I followed the seam while trimming a chuck roast Sunday. Oh, I have a terracotta pot too, as well as garlic and elephant garlic, whole peppercorns, fresh thyme and fresh sage out of my garden. I have red cooking wine in the pantry and frozen cubes of homemade beef demi glace in the deep freezer. OMG, I'm l prepping this and walking away for the rest of the day. I'll have a cornstarch slurry on deck. The smell will tell me when to check it. Ok, for a side, I'm soak some dried canelli beans, sweat some smoked turkey wings for flavor and add a bay leaf and some fresh sage to the bean pot. Of course, a quick focaccia would be nice too.
@@javathehunny Ok. Dinner guests are welcome but that roast was braise Monday @ o'dark thirty, eaten Monday evening for dinner with mashed potatoes, steamed cabbage, mac n cheese and cornbread. My growing boys are greedy. The mashed potatoes were made with white potatoes- boiled in chicken stock, elephant garlic and a chopped white onion. I then bacon ends in a pot for the grease, added the potatoes, heavy cream, butter n milk and mashed them up. I cooked my smoked turkey wings out in chicken stock then added the shredded cabbage n 'fried' them in added butter with a pinch of soda, salt, pepper n honey. Cornbread- just meal, flour, soda, egg, bacon grease n hot water in a hot spider skillet. I love Sonny's channel because I pick up tips n tricks that help me elevate my cooking skills in the kitchen. We had Ethiopian rice with lamb chops and a cucumber salad today but now I'm prepping for this Tuscan roast for Friday's dinner.
I've taken to doing all my braises sous-vide. I go for like 180F for 24-48 hours or so. Honestly the biggest benefit is that after getting everything ready I load it into bags in single-servings then into the water bath. After they're done, cool a bit and toss in the fridge. It does mean an extra step, in that when I serve I open the bag into a pan and reduce the sauce, then add the meat to warm up in the sauce just before reduction is finished. Having individual servings vacuum sealed and pasteurized that will last a few weeks in the fridge is extremely nice for living alone.
With sous vide you have to be really cautious about cooking with alcohol. Because it can’t boil it stays with the meat and produces a really off flavor.
@@danpalchak6916 That's a really great point! I should have said that I typically start with cooking aromatics, then deglaze them with the alcohol, cook it near dry, deglaze with stock, and then THAT's what goes in the bag with the meat (and maybe herb satchel). Good catch!
Hi Sonny! Hey, am I alone at thinking that you can enjoy cooking with garlic much more if you take the time to remove the green stalks from the center of each clove? I swear, that since I starting doing this (maybe 25 years ago) my garlic after effects (mostly embarrassing stomach issues), went away!. It takes twice as long to prepare a specific recipe, true, but if you like garlic, especially in a braise, like this one, it is a labor of love. BTW, great tip about being a God and making this recipe the night before. Happy Cooking!
I have always loved cooking. Since finding your channel I am really enjoying cooking more than ever. Keep up the amazing content!! If you are ever in Longview Texas you should come by and we will share a great meal. You can even bring Marcus..
Another great recipe 😋. Thanks again. I really love your videos, never need to fast forward, they're always informative, and entertaining. Thanks again, and well done beating your addiction, it's not easy. ❤ ✌️
I have a different hack for thickening stew, especially if I'm serving it with potatoes. I stir in dry instant mashed potatoes at the end ot I grate in raw floury potatoes at the halfway point. You could probably use the ricer to add a boiled potato and that would work too. I've thrown in some dry bread crumb, but that turned out looking a little gritty.
Me too didn’t realize you had addiction problem- I use better help and AA - 22 months sober- big fan of your channel- some how missed this one 4 months ago
I love mash, and made my first mash ever last week with herb infused cream. Man I took two spoonful and felt it in my arteries. I took a nap after too.
Deeply flavored slow-cooked stew atop starch is the epitome of food joy. Gumbo on rice, whatever this was called over mash, beef bur..bourgi...That French word, you know the one...
This is what we had for dinner tonight. I do my best to plan ahead and make all stews the night before, let it sit overnight in the fridge, and then take off the excess fat before reheating.
One problem with saving it for the next day... the corn starch. Once corn starch is used, it thickens the sauce for the day. But by the next day, the corn starch loses its ability to stay thick... something about its molecular bonds... and the sauce becomes thin once again. Have you ever reheated Chinese food that's in a sauce the next day? Yep... no sauce just a thin, watery soup. And YES, you are pronouncing Pepato correctly. Love your channel... and YOU KNOW I LOVE YA and I'M OUTA HERE.
Pretty solid to say "do it the traditional way" and then "is it traditionally served with this side? No, the current version does". Oh and then, "is it traditional to use a thickener? No." So the only non-traditional step you skipped was the Maillard reaction which doesn't dry meat out while adding a ton of flavor. Nailed it.
Served with Your mashed potatoes, my spicy pan-fried broccolini and a rustic, crusty bread. This meal is one of the best I’ve ever made. The whole family loves it.
I like it when the text is on the sreen or say it and i can read it on Closed Caption, it wont be spelled right, but some people just look for misteaks!!
Not gonna lie, I was half-expecting a "6 ingredient stew" with beef, and 5 other ingredients that you would have to go the store for and use a single time before throwing away, like a lot of other recipes that advertise themselves as just "throwing together with things in your kitchen" (which you didn't even say!). I was pleasantly surprised, definitely trying this this week :)
I like to use my excess fat pieces from chuck by frying it in the pan so I can render the tallow. If you fry it long enough, it turns into little crispies that are kinda like chicharonnes
I've watched a couple of your videos that have popped up and I was on the fence... but this video made me subscribe. Now I'm going to intentionally devour your videos.
If you want to make an alchohol free version just put your wine into another saucepan and boil it for five minutes to boil the achohol off. How do you know when the alcohol is gone? It won't catch fire if you try and light it. But a five minute boils will sort it. I like to do it anyway because alcohol reacts with the meat. Or that's what Thomas Keller told me.
If you want to make an alcohol-free version I would add a few tbsp of balsamic vinegar in place of the wine and leave everything else the same, HAPPY COOKING!! Marcus and I have been working on something new the last few weeks that we'll hopefully be unveiling next week on the channel so stay tuned for that!
Yummy 😊
Can you do a stew using an insta-pot? Bought one 2 yrs ago and it's still in the box. Help.
Never get the aversion to alcohol in cooking. All the alcohol content will evaporate, leaving only the tasty notes and aroma. Is there any logical reason why people wouldn't want to?
@@gurugurumawaru7869 religion
@@alexanderdantonio8999 I use mine to make stew all the time! use the saute function to brown the meat and deglaze the pot with the wine, then add all the ingredients, put the lid on, and press the "stew" button. it's incredibly easy!
I can’t believe this guy is not on the Food Network. He’s absolutely entertaining. Best RUclips channel out there.
he has 2MM subscribers which I think is more viewers than the average amount of viewers the food network gets
He's right up there with the great Food Tubers like Adam Ragusea, Food Wishes, etc.
They would try to change him. I love him this way. I’ve been here since the first fridge..
Food network is like MTV - I think you get the idea. Every new show is a "game". The classic days are long gone.
@@mattwarrensocal ah yes. Good point. This guy is too good for network TV anyway.
Thank you for this recipe! Fun fact: the original sauce is left watery because the foundry workers used to dip the rustic bread in the sauce. They did not have time for velvety mash potatoes 🙂 which is a delicious modern perfect addition to this recipe.
A+ fact. Thank you.
Thanks for mentioning your past addiction issues. You’re a Champion! It’s something that isn’t talked about enough with “functioning” folks. And thank you for keeping your videos clean. My son and I have watched many and he’s now throwing together meals for our family. That wouldn’t have happened without your videos. He’s inspired. You make cooking fun!
I made this tonight, I thought the wine amount was gonna be too much, the way they talked about it in the video...not even close, the wine gave it an awesome flavor, I couldn't stop picking at it, barely made it to the table with the mash, highly recommend, will make again!
I’m so glad you share your cooking skills. But,… honestly I enjoy your “ style” as much as the food. I’m a decent cook. You’re an incredible talent. Fun. Smart. Accessible. Good stuff.
Hats off to you brother. Addiction is no joke. Stay strong!
thanks! I've been sober since August of 2021 👊
@@thatdudecancook hell yeah dude
@@thatdudecancookI'm still drunk, however I regret it , it really feels IRL, that someone is stabbing my kidneys, every single day.
Feels like quitting is inevitable!
@@skibidi.G Just remember you don't HAVE to drink, the only thing making you do it is you, so if YOU don't want to, don't! I was in a similar spot, as I got older the hangovers got more and more unbearable, when I was drinking I felt like I was doing it because I had an opportunity and didn't want to waste it, but I didn't WANT to drink. So if that's the case, don't!
@thatdudecancook Well done, Sonny. Nothing easy about maintaining years of sobriety- it's a hell of a lot of work. Thank you for sharing that.
To avoid the issue with bitterness and acidity, I would recommend you switch to less tannic wine with lower acidity, such as Montepulciano d'Abruzzo. Sangiovese grapes (primary grape used in Chianti Classico) will have high tannins (that can be perceived as bitterness) and acidity. With this adjustment, I think the dish will be even better.
To solve the issue of too thin sauce and not enough pepper- coat the meat with tomato paste then use cracked pepper on them. Last, after resting meat remove from sauce, reheat the sauce only to reduce then put meat back in to reheat it in warmed sauce.
Another option is to lightly coat the meat in flour. Onion can also be reduced to become a thickener in slow-cooked dishes.
@@andrewstrongman305 Absolutely right… that's what I do when I prepare my Ossobuco… it can also work if you want to sear your meat In your pappose…Saying that you don't Really need to thicken the cooking juices the classic Method is just reducing it… definitely not cornstarch Which is somehow an American Way(???) big no-no!... And last If you name a dish by its classic name you want to stick to the classic you cannot add any of your interpretations! if you do so and you can…After all, we're in a free country you cannot call it by its classic name!
@@jacovm3091 I have to disagree with you on your last point. Consider that the original bolognaise didn't include tomato.
Variations to a classic dish should be noted, but a bolognaise with mushroom is still a bolognaise. I recently cooked shakshuka with minced pork and baby spinach (the result earning praise from a chef). You could argue that I created a new dish, but any other name that I gave it would be meaningless to anyone else.
@@KM-ol5bsbecause it would intensify the flavour - it had already been cooking for hours so it might have been where he wanted it to be, flavour wise
the chef john way :)
Keep it going bro and thanks for opening up. There's a ton of us chefs who have addiction problems. Love your videos! " You know I Love yah!" Keep it going brother
🤨 what did you "edit", bro
@skibidi.G messed up 1 word and I know how folks on the net can be if you don't make it perfect.
@@nerdymb3370 God bless, and Christ save us all. Was a trollish question anyway 😑
@skibidi.G all good and yes. God Bless the Country and our Nation!
"You got a bottle of wine and a chuck roast, you got stew in 3 hours." That's words to live by right there.
This looks amazing for being such a simple recipe! I need to make it.
Browning isn't always necessary, for sure. A nice middle ground I use sometimes is to brown the whole chuck, then cut it into smaller pieces. I get some fond for the pot, but a whole roast won't dry out as much as smaller pieces. Or I cut it in a few bigger chunks, brown them, and shred them after cooking, but larger pieces take longer to become tender.
I love this channel more every recipe I watch!
We love you back
@@thatdudecancook You should collaborate with Uncle Roger...
I had no idea you were struggling with addiction. I'm an alcoholic trying to quit. Only 3 days sober so far though.
Hang in there!! You can do it! I hope you have or get some support.
Congratulations on your 3 days...you CAN do it!!!!!❤
Congratulations 🙏💕
Tomorrow will be 4!
Stay the course... the rewards beyond the lack of daily pain come a little at a time, sometimes slowly. It's not easy, but it's simple and it's worth it!
Just made this tonight, mind=blown. That was one of the most amazing things I've ever cooked! Awesome recipe.
Thanks!
Thank you!
I love Marcus’s laugh when he pours the wine lol
its good that you are adding the Celsius for the heat of the oven. I am in australia and some cooking videos do not state if it is in farinheight or Celsius
Love this channel! It's great seeing Caillou all grown up!
Dude! This one made my family so happy. I made a version with beef and another with chicken thigh for my "vegetarian" daughters. Potatoes..one fully loaded and one vegan, both with your special sage-thyme salt I had left over from Thanksgiving. Thank you so much. Let me know if you are ever passing through Santa Barbara. I would love to buy you a beer.
Love your recipes. Thank you, Sony, for all your videos and suggestions. We are learning and getting better at cooking at home. The price of eating-out is ridiculous, and your Show helps.
I made this for Sunday dinner for the wife and I. It was amazing. Made a couple of changes but stayed close to your recipe. Outrageously good thank you for this 9ne.
"I don't think it's legal in Texas,but...I'm gettin' a good lawyer". 💀 🤣
Definitely legal in some counties 😂
Been wanting a red wine/beef dish. Like a red wine pie without the pie. This is what I was looking for!
I tried this. It also AMAZING! Got your mashed potatoes recipe from your other video since you didn't include it here. Will be bringing others to your channel.
Which video? I've seen the mashed potatoes many times, but have never seen the recipe!
I have made this numerous times based on another youtube video, but it’s basically the same.
I do sear it and i serve it with polenta. This dish is an easy winner
My husband and I just made this for dinner tonight, and it is"da bomb!" One thing though, you said that whole peppercorns lend a more delicate flavor than ground pepper. That is until you bite into a few, whew!!! We'll use ground pepper next time!
We love your channel! Say hi to Sgt. Gilbert for us!😊
For hard herbs and peppercorns I really recommend putting them in one of those metal mesh "tea balls" that are used to steep tea, when the food is done you just lift it out, no uncomfortable mouth feel, no chipped teeth and all the flavour.
You and Marcus are so funny! Great video 😊 have a nice day
Lol, I might need a therapist - I can cook various elements of a dish over a couple of days before combining them. I recently spent an evening slow-cooking onion. The next day I added it to lightly-browned 'gravy' steak with red wine and stock, which I slow-cooked for about 8 hours. It smelled and tasted wonderful, but needed resting, so it spent the night in the fridge. The next night, I added sautéed mushroom and made pies. Totally worth it!
I've made this three or so times, my mom's made it twice now, my kids eat it. One of my favorite recipes from the show.
Nothing more satisfying than jumping on RUclips to watch a video or two before work and there's a new video from ThatDude in your feed.
Same
I am legit making this tonight! Also going to buy a ricer too 🥔 🥩 Love from Australia Sonny! Thankyou brother!
Now letsss go!
Used beef brisket - fork tender and OMFG delicious - so simple - definitely adding onions and carrots next time though.
I was starving after I watched the video and I didn't have the 3 hours to let the stew cook; so I ran into the kitchen and made the mashed potatoes and put chopped up hot dogs in the middle and it was the BEST!
Great stuff. Hey, can we get a supercut of you & the refrigerator? My son is always asking to see that part.
Went to my daughter and son in laws this evening for dinner, he had made peposa and it was AMAizng!!! So so good!!!
I followed the seam while trimming a chuck roast Sunday. Oh, I have a terracotta pot too, as well as garlic and elephant garlic, whole peppercorns, fresh thyme and fresh sage out of my garden. I have red cooking wine in the pantry and frozen cubes of homemade beef demi glace in the deep freezer. OMG, I'm l prepping this and walking away for the rest of the day. I'll have a cornstarch slurry on deck. The smell will tell me when to check it.
Ok, for a side, I'm soak some dried canelli beans, sweat some smoked turkey wings for flavor and add a bay leaf and some fresh sage to the bean pot. Of course, a quick focaccia would be nice too.
when can we drop by? lol
@@javathehunny Ok. Dinner guests are welcome but that roast was braise Monday @ o'dark thirty, eaten Monday evening for dinner with mashed potatoes, steamed cabbage, mac n cheese and cornbread. My growing boys are greedy.
The mashed potatoes were made with white potatoes- boiled in chicken stock, elephant garlic and a chopped white onion. I then bacon ends in a pot for the grease, added the potatoes, heavy cream, butter n milk and mashed them up. I cooked my smoked turkey wings out in chicken stock then added the shredded cabbage n 'fried' them in added butter with a pinch of soda, salt, pepper n honey. Cornbread- just meal, flour, soda, egg, bacon grease n hot water in a hot spider skillet.
I love Sonny's channel because I pick up tips n tricks that help me elevate my cooking skills in the kitchen.
We had Ethiopian rice with lamb chops and a cucumber salad today but now I'm prepping for this Tuscan roast for Friday's dinner.
I've taken to doing all my braises sous-vide. I go for like 180F for 24-48 hours or so.
Honestly the biggest benefit is that after getting everything ready I load it into bags in single-servings then into the water bath. After they're done, cool a bit and toss in the fridge. It does mean an extra step, in that when I serve I open the bag into a pan and reduce the sauce, then add the meat to warm up in the sauce just before reduction is finished.
Having individual servings vacuum sealed and pasteurized that will last a few weeks in the fridge is extremely nice for living alone.
With sous vide you have to be really cautious about cooking with alcohol. Because it can’t boil it stays with the meat and produces a really off flavor.
@@danpalchak6916
That's a really great point! I should have said that I typically start with cooking aromatics, then deglaze them with the alcohol, cook it near dry, deglaze with stock, and then THAT's what goes in the bag with the meat (and maybe herb satchel).
Good catch!
I can't wait to make this! The potato ricer really does up your mashed potatoes, I also highly recommend it.
Hi Sonny! Hey, am I alone at thinking that you can enjoy cooking with garlic much more if you take the time to remove the green stalks from the center of each clove? I swear, that since I starting doing this (maybe 25 years ago) my garlic after effects (mostly embarrassing stomach issues), went away!. It takes twice as long to prepare a specific recipe, true, but if you like garlic, especially in a braise, like this one, it is a labor of love. BTW, great tip about being a God and making this recipe the night before. Happy Cooking!
I have always loved cooking. Since finding your channel I am really enjoying cooking more than ever.
Keep up the amazing content!!
If you are ever in Longview Texas you should come by and we will share a great meal. You can even bring Marcus..
In recovery as well. Thank you for sharing that!!
SO stoked. I wrote u on this a LONG time ago. Awesome!
Another great recipe 😋. Thanks again. I really love your videos, never need to fast forward, they're always informative, and entertaining. Thanks again, and well done beating your addiction, it's not easy. ❤ ✌️
The stew looks scrumptious but I must admit, I'm jonesin' to try that rosemary salted mash.
Made this w/ a garlic/tomato paste/anchovy/calabrian chili paste and some crappy wine and it was amazing
Great stuff dude! I´ve cooked so many recepies from this channel already. Keep up the good work and greetings from germany!!
2:50 Sgt. Gilbert - “My children!” 😲
Definitely a fan of the potato ricer after your mashed potatoes video, the consistency is a game changer.
I have a different hack for thickening stew, especially if I'm serving it with potatoes. I stir in dry instant mashed potatoes at the end ot I grate in raw floury potatoes at the halfway point. You could probably use the ricer to add a boiled potato and that would work too. I've thrown in some dry bread crumb, but that turned out looking a little gritty.
Jon Kabat-Zinn quotes, too!? Man that Dude can cook AND lay down the Dharma... Love it! Wherever you go, there you are Sonny🤘🤘 Keep on Surfing 💪
Me too didn’t realize you had addiction problem- I use better help and AA - 22 months sober- big fan of your channel- some how missed this one 4 months ago
I'm here for the "Now let's go!"
Sonny and Marcus are a great combo. Sonny was really good by himself but Marcus has actually elevated the channel.
He also elevated the tripod head.
@@trublgrl Marcus has many talents
I’m always on a mission to learn a good stew recipe! Thank you as always for the great video
Can you show me some kind of stir-fry using cabbage please?
Cooked it. Loved it! Cookin it again.
@10:45 chef's table music, nice
I love mash, and made my first mash ever last week with herb infused cream. Man I took two spoonful and felt it in my arteries. I took a nap after too.
Always good and thorough content. Thank you dude
Adding starch to thicken it up seems to reduce the acidity quite a bit, also mushrooms are good in this
Deeply flavored slow-cooked stew atop starch is the epitome of food joy. Gumbo on rice, whatever this was called over mash, beef bur..bourgi...That French word, you know the one...
looks amazing. trying this tonight with a blade roast
We used a sirloin top roast last time. I like it better than chuck roast. Leaner with a beefier flavor.
This is what we had for dinner tonight. I do my best to plan ahead and make all stews the night before, let it sit overnight in the fridge, and then take off the excess fat before reheating.
11:05
This! This is it! Hilarity ensued! 😆
My favorite cooking channel. Thank you. 😎🙃🤩
What about the whole peppercorns, do they become soft or disintegrate? Just wodering how tooth friendly they are.
That rosemary salt looks moist.
One problem with saving it for the next day... the corn starch. Once corn starch is used, it thickens the sauce for the day. But by the next day, the corn starch loses its ability to stay thick... something about its molecular bonds... and the sauce becomes thin once again. Have you ever reheated Chinese food that's in a sauce the next day? Yep... no sauce just a thin, watery soup. And YES, you are pronouncing Pepato correctly. Love your channel... and YOU KNOW I LOVE YA and I'M OUTA HERE.
Pretty solid to say "do it the traditional way" and then "is it traditionally served with this side? No, the current version does". Oh and then, "is it traditional to use a thickener? No." So the only non-traditional step you skipped was the Maillard reaction which doesn't dry meat out while adding a ton of flavor. Nailed it.
Served with Your mashed potatoes, my spicy pan-fried broccolini and a rustic, crusty bread. This meal is one of the best I’ve ever made. The whole family loves it.
Im making this Sunday. Looks delicious. 🎉🎉🎉
Rule #1: Don’t talk about Tuscan wine and pepper stew.
I have made peposo before, and yes it is as easy as you say. But you have under sold it, it is an incredible dish. You must like pepper though.
Instead of the Chianti could you use a different wine to cut back on the acidity? I’m thinking maybe a pino noir?
Love this dude, can't wait to try this one
That’s awesome. 13 years sober right here brother just got home from total hip replacement laid up watching cooking.
7:42 Herbaceous: of, relating to, or having the characteristics of an herb.
I’ve got my Dad’s potato ricer, he used it in the Army during WWII. It’s probably close to 100 years old.
Simple and tasty, who knew!!!
I like it when the text is on the sreen or say it and i can read it on Closed Caption, it wont be spelled right, but some people just look for misteaks!!
She's a maniac, maniac and she's dancin' like she's never danced before... Anyone else get that vibe in the intro?
And thank you for sharing, man. ✌️❤
If you are warming this up the next for company what method would you recommend?thank you,your pretty funny.😂
Looks great. Definitely going to try this
Not gonna lie, I was half-expecting a "6 ingredient stew" with beef, and 5 other ingredients that you would have to go the store for and use a single time before throwing away, like a lot of other recipes that advertise themselves as just "throwing together with things in your kitchen" (which you didn't even say!). I was pleasantly surprised, definitely trying this this week :)
Loved that Sgt Gilbert had his revenge in the end, never go full peppercorn.
I like to use my excess fat pieces from chuck by frying it in the pan so I can render the tallow.
If you fry it long enough, it turns into little crispies that are kinda like chicharonnes
When you've known Chuck roast as long as I have, you call him Charles Roast
Seeing all those spatulas in the background makes me feel so much better about my own cooking utensil collection. 😅
What do you do with the left over butter and milk mixture?
Sonny! Do you like the gas range you have, or do you wish it was bigger with a built-in griddle?
Made tonight. Delicious!
Looks so yum!
You guys are dorks and I'm here for it
The winking 😅 Sonny you are a catch
I feel like you saw my comment on your last video. Thanks a lot for clarifying the best way to wait and reheat the next day, like THE BOSS that I am.
I've watched a couple of your videos that have popped up and I was on the fence... but this video made me subscribe. Now I'm going to intentionally devour your videos.
If you want to make an alchohol free version just put your wine into another saucepan and boil it for five minutes to boil the achohol off. How do you know when the alcohol is gone? It won't catch fire if you try and light it. But a five minute boils will sort it. I like to do it anyway because alcohol reacts with the meat. Or that's what Thomas Keller told me.
Fantastic. I'm giving this a go.