🥫 Freezer Burnt Flank Steak Pasta - Glen & Friends Cooking
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- Опубликовано: 6 окт 2024
- 🥫 Stuff In Our Cupboard Freezer Burnt Flank Steak Pasta
Welcome Friends! These are trying times, and we are digging deep in our freezer to see what we have to eat. So today we are making a Freezer burnt flank steak pasta sauce. This slow simmered beef tomato sauce is pretty standard, but can we save a piece of freezer burnt meat?
Ingredients:
1 onion, diced
2 ribs celery, diced
1Kg (2 pounds) of any meat, chopped fine
1 796 mL can of tomatoes
Salt & pepper to taste
Dry oregano & basil to taste
30 mL (2 Tbsp) Marmite (or Vegemite, Worcestershire sauce)
Small piece of hard cheese rind
Pickled hot pepper
250 mL (1 cup) red wine
250 mL (1 cup)+ stock or water
Method:
Preheat oven to 280ºF.
In a Dutch oven or oven safe pot, sweat the onion and celery.
Add in the meat, and continue cooking.
Stir in the remaining ingredients, cover and place in the oven.
Check occasionally to see if you need to add more liquid.
It’s done anytime after 3 hours have passed.
Before serving remove the cheese rind.
Serve over pasta or bread.
Make Do Braciole Recipe With Freezer Burnt Flank Steak: • Freezer Burnt Steak? R...
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While being stuck at home is terrible, the daily Glen and Friends videos have been fantastic. Thanks for the ideas!
The daily videos are wonderful!
I hope Glen and Julie have been making bank off these videos they deserve it.
They make interesting videos.
Not sure I understand what RUclips is trying to accomplish, here, but thanks for persevering
Probably a heavy handed approach to combat misinformation
YT are scooping up all of the videos from creators not on their 'Prefered' list as they try to combat misinformation about the virus, and bogus cures / bogus health supplements. But because a machine is doing the scooping, lots of other content is disappearing as well.
They are trying to get away without paying anyone! That's what it is! Say the word! NO SOUP FOR YOU!
It's sad that RUclips is censoring things like this, these are pretty useful videos to people like me, and RUclips is a main source for information sharing nowadays.
In reality these words are needed for historical purposes. Imagine if we had no records of "depression cooking" from the 1930s?
Im so sad we cant actually openly talk about what this series is stemmed from, youtube doesn't like free speech it would seem, but Glen love your content!
You can talk about it all you want. You just can't exploit it to make money. I don't get all the people complaining. It's like saying it's only free speech if I get paid to say it which is nonsensical.
You do realize the first amendment only applies to us in the states and only protects you from being arrested for speaking against the government. RUclips aka Google is a private entity with their own rules, and they don't hide said rules. So again this is not a free speech issue.
@@notahotshot well said, basically what I was trying to get at in my original post
@@notahotshot its easier to implement a broad stroke rule than case by case, and there were lots of videos profiting from the pandemic which were giving terrible advice. Now there are less (that I've seen atleast) which isnt a bad thing
While I appreciate your videos, this one seemed extra worthy based on the times we are in. I watch another channel that cooks a lot of wagyu and while I appreciate it, I feel I fall more in the category of freezer burnt steaks than A5 Wagyu. So thank you for making a video for the common homeowner living in these crazy times.
Freezer burned wagyu coming right up
Guga foods/SVE?
We have marmite in the UK, we're the ones who invented it! Love these videos, they're so helpful
"Better Than Bouillon" (Beef, Chicken, Vegetable, etc) is a great product to have on hand.
@@joshi5362 along with a generous glug of oliv'ol
I like how you keep it real and closer to what normal people would probably have and slap together.
This recipe is great because you are taking a real situation that we are likely to have (freezer burned item). You salvaged as much meat as possible and made a tasty meal with homemade noodles. It was fabulous!
Thank you for the wonderful series. Keep up the terrific work!
Very surreal to watch this almost a year later knowing what we know now. I probably appreciate it more now than if I had watched it last year.
glen your channel is awesome dude and this pandemic pantry series is lit, keep it up
That looks so good ..
It was tasty!
Enjoy everything you guys do on this channel and lately it has just gotten better. Thank you for all the work you put in
You mean to tell me that YT is demonetizing folks for saying Covid 19?! It’s a cooking channel! 🤦🏾♀️
Ever read 1984? It's all about the control.
Call it the cheese or the cheesetouch.
You can talk about it all you want. You just can't exploit it to make money. I'm not saying that's what Glen is doing but you can see people using tags and getting on the bandwagon just for more views.
I wish they’d remove the recipes for ineffective homemade hand sanitizer!!!
I know right and i keep getting pushed the cdc website
The title of this recipe is amusing, and indicative of the time we're living in. ♡
Just now discovering your recipes from early 2020 and really enjoying them.
Just found this channel. My grandma has a recipe book from her mother, from their small town community church around the depression era. If you’re interested in any of the recipes, I’d be happy to photo copy whatever you’d like!
Photocopy it entirely to save it forever. (..and share with us!...)
Amanda that is a treasure! Glad you have it. Hold on to that and scan the recipes too. Too precious to lose.
A man that is well stocked in wine is wise indeed.
Sad 😔 you were reprimanded for not hiding the current situation. Your recipe are a great diversion.
Such a great and timely video. Cheers!
I got you beat, Glen. I found some old breakfast sausage in my freezer hunt. Cooked them up to go with some eggs this morning. RANCID! I had to spit it out and toss them. Your freezer burnt steak looked magnificent by comparison. I should probably stay on top of my freezer more lol.
Here's some alternatives to saying "it":
- The killer contagion.
- The irritating illness.
- The famine phage.
- The beret bane.
The kung flu
Just call it " The Troubles" widely used expression when dodging discussing past bad events. That happened during the troubles.
I think words like illness or contagion might also be flagged if said in a certain context or frequency. Google's machine learning is scary efficient.
Just call it the cheese or the cheese touch like the movie diary of a wimpy kid.
We will all know what you mean and it will bypass the algorithm.
@@JohnDoe-rs4fl oohhh no he didn't lol
Nice one John
Can't belive I didn't like this at the time. Watched and appreciated this when it came out and I'm back checking your sauce playlist!
Thank you
It has been such a comfort to tune in to you every day lately. Thanks for doing what you do
Great cooks make a mess :) you made a master piece sauce out of what some one would of thrown in the garbage !! I turned my cottage pie filling into a delicious Bolognese was amazing
My grandmother s never threw any food away they had a sense of value that we all have lost
I just made this dish yesterday using an old package of sirloin steak. It was delicious. I had it again for lunch today, and it was even better. Thank you.
Excellent! Even though I am a seasoned cook at 62, as cookingnis my passion for living. You bring so much knowledge to those that havent cooked. I still learn a lot from your videos. Todays episode was a great teaching moment. Godspeed to you both!
I actually made something very like this a few days ago. Used round steak which was not freezer-burnt, so I did brown it before using the slow cooker with wine, onions, and celery. Added a jar of pasta sauce from the pantry and fresh mushrooms. Wish I’d thought of the Worcester sauce! Good anyway. Enjoying the series.
Making this lockdown very luxurious with basic ingredients. Top stuff glen. From Australia.
Love that Marmite. I made a chicken, gnocchi and spinach soup yesterday, and I added a heaping teaspoon. It was delicious.
thank you. that was lovely.
A year later, but I am always happy to see a "reclamation" video. Good to know the possibilities of freezer-burnt meat! (Accidents happen in the best-regulated households. )
Kudos for using parm rind, that could save a stew by itself, it's also a super tasty side dish
Great job and good luck, stay safe
thank you for the extra videos - I've really enjoyed them
I have just found you! What a pleasure, in these horrible times. I made your ginger bug recipe. I made your ginger beer recipe (although I added a whole jalapeño...after tasting the beer is “some spicy” 🌶) the beer goes in fridge today. Made your bread, saved a piece back to make more bread today! Might try to dehydrate some dough with yeast, for the experiment. I seem to have time on my hands. I know I have a few mystery meats freezer burnt, just waiting for me to use them, like in your video. Thanks so much. #selfdistanced Sha in Halifax, NS.
This is awesome. Please keep them coming.
I find Marmite, Vegemite, Bovril, etc. too expensive to use as a flavor enhancer. To enhance umami in those dishes I use a combination of soy sauce, worcestershire, and Maggi with excellent results.
I wouldn't know where to find them in the United States. I use miso paste
Where do you live that vegemite is expensive?
@@christines3638 I can find Vegemite and Marmite in the "international" section. Kroger has it with other British/English foods (Australian foods go there, too). Walmart had it with the jams and jellies last I looked for it. I saw it at Publix when I was on vacation last year but goodness knows where in the store. Target I'm not sure, because my closest Target is like 90 minutes away.
Great use of what you have! We are also trying to do this for our videos lately! I am going to have to add Marmite to my list of things to have on hand. Never used it before but sounds like a winner!
Marmite is originally from the UK so we''ve grown up with it here - it's a love it or hate it thing really :-)
It's actually for putting on buttered toast and in sandwiches (cheese ones with it are lovely!) but be very sparing as it's pretty salty - I usually prefer the Bovril he mentioned as it's not so salty, but they are both great! Marmite is made from a yeast extract and Bovril is from beef which - they tried to turn veggie a few years back but it seriously backfired on them!!
Great idea to use either product in a savoury dish as they are both perfect stock substitutes. Must admit I always take a small pot of Bovril camping with me as it does several tricks - on toast, as stock and as a beefy warming drink (just mixed with hot water).
Emma
Emergency broth.. check! Love your vids Glen!
I like this recipe I will be definitely making it we use my mate in a lot of our beef recipes my late father was a butcher I live in New Zealand that means we actually follow a lot of the Canadian recipes we have a cookbook here in New Zealand it is called the Edmonds cookbook is been a New Zealand staple for over 100 years I always enjoy cooking in it my grandfather lived in Canada before the first World War he actually lived on one of the lakes his parents were actually a catering business I actually enjoy watching your program please make more Glenn really enjoy it especially on the other side of the world😊 and I hope you enjoy some New Zealand wine is well take
A good recipe for the slow cooker/crock pot. Thank you
I have been loving these videos so much!
Wow! I have a small pork roast that I was thinking about donating to the wildlife folks due to some freezer burn. Now I’m going to defrost, trim and see what I can do with it. Thanks for this video and the ideas.
I'd like to hear more about this wine fridge and its contents! I'm sure there's some future video potential in there; maybe something about how to keep an opened bottle of wine tasting fresh?
Definitely 🍷
Love your channel. Thanks so much for all of the great, and unique, content. Hanging in there with you. 🌸
Good tip: when you make stock, freeze it in a ice cube tray and then put the cubes in a freezer bag. Then you can just grab a couple cubes for any sauce or whatever you are doing. BTW Bonus tip: I take all my scraps from veggies and toss those into a freezer bag until I have enough to make stock. That way it's not such an ordeal.
I really enjoy your channel, it is very informative.
New to the channel and absolutely love it. So many recipes I need to try!
One thing I always do is to rinse out the tomato can with wine/broth/whatever other liquid you’re using. Maximizes the amount of tomato you get out of the can and is certainly more flavorful than just straight water!
you are the new,non creepy Frugal Gourmet....I love your channel's diversity. I got addicted to your content about a month ago and am binge watching to catch up. Godspeed
That looks fantastic.
A good tip I've done before with freezer ruined beef is to cut off the tough bits and use those offcuts to build fond, then throw them away once I've got all the flavour built up and carry on cooking with the good bit of meat from there
Thank you for drawing attention to how short the Canadian growing season is.
It's still well below freezing in Edmonton. Planting outside before the end of May is just asking for trouble.
You guys are finally cooking like the rest of us! LOL
These cupboard/panty videos are really clever!
Seems we are on the same page. I found some sirloin steak and decided to make Swiss Steak out of it served over rice with roasted the Asparagus I had in the fridge :)
I love flank steak, freezer burnt or not. This looks delicious!
I also like you reminding us all how often we need to be hand washing, without making a big deal out of it. And RUclips being squeamish about the current situation? Really? Because that somehow makes it go away?
Thank you for mentioning the importance of choosing our words, for example I have neglected it lately and I think that it has my brain shrunken
Oh yum!!!! Thank you for another entertaining video and delicious looking meal! Stay safe and well. Cheers from Victoria
wow that looks amazing. i enjoy your wife coming into the vids to try your food
After reading title instantly subscribed. Pandemic Pantry I appreciate the videos
I live in an apartment and grow my herbs year round on my windowsill. I buy extra seeds at the end of summer so I have an abundance.
with this thing its made me dig on the back of the store cupboard and found a tin of harissa paste. thats a thumbs up in my world
Glen thanks for this. Makes me feel like I'm. Not doing this alone
My mom always said "the smell is the taste" when adding herbs and spices. She never measured. And it was good.
👍👍🥇🏅where Glen and Friends meets Epic Mealtime 😎😂 Hey, it was Julie's idea!!😉😉
♥ Marmite ♥ We do have Marmite in the UK Glen, good with peanut butter on toast :D
Yep. Freezer burn. I had a freezer burned chicken breast. I baked it, and threw it into the food processor with ricotta and made lasagna. It was a big enough hit that we will have it again when this mess is done with
I bet those frozen fry bits of the steak would have dissolved beautifully into that sauce
I am making this next week using a steak I have in the freezer. Thanks.
My wife and I made carne asada on the grill last night. The meat was a bit brown when we put it in the freezer and didn't look edible after we took it out, Needless to say it was delicious on homemade corn tortillas.
I wonder if the pepper disappeared from eight hours of cooking or was removed. It was a good idea to add it. Excellent video!
I pretty much completely dissolved - just had to pull out the stem.
Went over to my roasted cauliflower corn chowder and put some Marmite in in addition to the bacon after watching this. It's been sitting in my cupboard being scary for awhile.
Jules at 11:00 made me picture Glen chugging right off the bottle off camera. Laughed my ass off.
Where would I buy that round mesh pasta basket? (The thing with the blue handle) Thanks
If you immerse the tough meat in room temp water and add about 2 tsp. baking soda and let set for no more than 10 to 12 minutes it will tenderize the meat. Rinse meat lightly before using in recipe.
Drink the good wine now is a good time for it.
Do you put a bit of pasta water to help thicken the sauce?
I love this show and specially now when you can't go out and buy every time you like. Here in Germany we can't just leave the house anytime we like.
Dear RUclips, it is Covid 19 time all over the world. Please explain to me why not say Corona or Covid 19!
Thanks for the series. Sucks that the platform is limiting free speech.
Thanks so much! I will substitute the wine with grape juice. Sorry you have to be so careful with what you say.
רבקה Thanks so much for the suggestions
Click and collect is your friend, Glen. It’s busy and orders are only ready 2-4 days after you order but it works brilliantly and you don’t need to go into the store if you don’t wish to.
I still can't believe that this is not your actual kitchen in your house. I thought it was for the longest time.
Marmite makes an excellent gravy
I use chicken or beef bullion cubes to make broth. Those quarts of broth take up too much cabinet space. A small jar of bullion cubes makes 25 cups of broth for $1.50 so it’s cheaper too.
Yes! I always have a random piece of steak that I forget about.
I bet Chicken enjoyed the freezer burnt off cuts of steak. Gotta look after our furry bosses!
Yummy
Julie gives off a middle school art teacher vibe.
Do you keep your red wine In the fridge? Well done on the videos keep up the good content :)
If you live where the dandelions are up, as long as you know they haven't been sprayed, they can be used in cooking as a fresh bitter herb that tastes like Arugula or mustard greens.
Glen can you explain what marmite is and where I can find it in the states?
It's yeast extract. You can probably find it in a British food aisle or of you don't have that, Amazon
I can my own broth, another benefit of owning a pressure canner. I could avoid the stores for close to a year based on what I have preserved.
The Algorythmn recently recommended an old BBC Gameshow sketch called, Remain Indoors. It's Post Apocalyptic and the reason I mention it is that like YT not wanting certain things said, in this sketch they are forbidden to say what happened. So they call it, The Event.
Worth a Search, IMO.
A Mitchell and Webb classic
"Gameshow" :P
Love your content, sad that RUclips/google is doing that to your videos given the current events.
Drink the good wine!
Typical RUclips, they won't let you talk about the thing in the video, but they can push warnings and info out about the thing as much as they want smh!!! Great video as always tho!
I just put four bags of milk in the freezer. Thanks for tip.
Glen using boxed beef broth? Times really are tough
australian here. PSA if your using vegemite in place of marmite here use WAY less than that. there is alot of salt in vegemite