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Secrets to Perfect Pyrenean Beef Stew: Fricandó
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- Опубликовано: 15 июн 2024
- Learn the secrets to making the perfect Pyrenean Beef Stew, also known as Fricandó. Discover traditional Catalan cuisine in this delicious recipe!
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I would love to hear any suggestions for traditional dishes, and even any locations you recommend. 😋🌄
I think you will apreciate the 'Caracols con Pan y Alioli' from 'El Portal de la Gallarda' in Castello D' Empúries only 3 km from the Sea😉
@@kimaholland3423 Thank you! I just looked it up - Looks very nice! Will visit and possibly shoot video :)
@@Petespans Ask for Marga 😉And tell her the Indian lady from Holland who loves caracoles has sent you❤
As a chef, we used to refer to that cut of beef as a blade cut. Chuck is the larger cut, as is shoulder cut. Clod is a roasting cut. I would stick with blade cut and go with the thickness of the cut to define the meat. Of course cuts of meat are called by different names in Europe. As always, another fine dish. I doubt if I will ever set foot over there again. Old, sick and crippled is not good for travel, so I live through your food and vidioes. You are the envy of us in the profession. Looking back, I regret not having the nerve to do what you do. So keep us fed with your superb selections and let us dream of cooking with you in the great outdoors! Cheers, Chef!
Thanks for the information!
So glad you enjoy my shows - always an honour to have true professionals tuning in :)
Pete, cannot believe YT did not give me a notification for this video! Well, found it, and as usual the food looks absolutely mouthwatering and the landscape is the stuff of masterpiece paintings! What a life you live! Great video
Bless you Dawn... If only you knew what goes on behind the scenes!!
Mate it's the piece of meat down the side of the shoulder blade. In Australia we call it oyster blade. The French call it paleron. A highly underrated cut of meat.
That's it! Many thanks
pete, i love your channel and you are living my dream! albeit my plan was to tour and cook in northern Italy. I have to say, spain and france looks even better. One day….
"The hills are alive and all that". Love it 🙌🏻
Many thanks for tuning in :)
Pa Amb Tomàquet! Another wonderful episode. Catalan tourism board owes you some Euro.
LOL Hadn't thought of that. I'll send them the bill :)
It's nice to see less popular cuts being used - not everything has to be expensive to yield excellent results!
Thanks for commenting! Can't say I looked at the price as I NEEDED it for the Fricandó!
DAMN...that boy can throw down. I used to focus on French, but watching this channel is changing my direction.
...and I want all those cookbooks though translating French/Spanish/Portuguese would bit a bit daunting!
Don't go too far!
Thanks for tuning in again :)
I've no idea on your background but living the life!
We are all jealous.
@@rickloginname I only show the good bits!!!
A bit lonely at times, but mustn't grumble!
That has to be one of the most gorgeous places I've ever seen.
I was just thinking the same thing. I may have to spend all summer here in Taull.
Bless you for commenting :)
I only just discovered this channel and it totally ticks all my boxes. I look very Dutch, but my ancestors must be Catalan or Basque!
Benvinguts... Ongi etorri!
Breathtaking location and a great looking dish!
I have been watching your channel for years!
It just keeps getting better and better!!!
That's so good to know! Thanks for the encouragement.
Keep going - another great video with honest recipe and preparation.
The name for that whole cut is Top Blade in the US. Separated, the steaks are known as Flat Iron Steaks. That whole clod makes a delicious beef when braised, and that center gristle running through it melts into deliciousness. Your recipe was delightful, and as always thank you for all that.
Bless you for commenting and thanks for the info!
My goodness Pete, I think you're starting to outdo KF now!, and a vast improvement on a certain Yorkshireman's recent offerings. Great scenery, quality production and, above all, a mouthwatering result which makes you want to head straight to the kitchen. Bravo!
Another great recipe, Pete, and what a backdrop! I do appreciate all the historical, cultural and linguistic explanations which accompany those of a culinary nature! Like others commenting, I am at a loss to understand why you do not have your own show on the BBC! Keep up the fabulous work!
It'd be nice if someone else did the camera work, I must admit.
Thanks so much for the encouraging comments :)
Looks amazing. They sell that beef cut as oyster blade in Australia. The central gristle is very tasty.
Thank you for the information! I guess every country has a different name for it.
Looks like the motor-home is finally fixed and being put to good work! Your guide to pa amb tomàquet serves as warning to the lesser English-language receipts tarnishing its good name and favour. Another receipt of absolute authenticity for those who know, and a beacon for those who do not know yet!
Semi-fixed but turning it in for a new one tomorrow. Watch this space ...
May use your words, for self promotion, in a future video :)
@@Petespans Any time, Pete. Words well deserved, and all truthfully meant. If English-language PR is needed, you've a vocal number of supporters following your channel!
Your videos are fabulous, Pete!
That shifty hand gesture in the restaurant at the beginning....it's so dissapointing to get served a below par stew! Bravo! And, some fine duet singing too ;-)
Regards
Tony
I misread "shifty" at first... Glad you liked our Rossini :)
@@Petespans lol x
Can't wait to try that! Thanks
That valley is stunning... and yes the food matches! Migwetch!
Your videos are excellent as always. Thanks for the quality. Your videos are always top notch.
Ruth Reichl (former editor of Gourmet Magazine here in the US) would call that “cut or joint” of beef a Hangar Steak.
Fantastic pete👌
Glad you like the recipe :)
On the stove now, many thanks.
That was quick :)
I have this cooking away right now and it smells delicious......do not have mortar and pestle but mallet and reusable shopping bag (I like to put my own spin on these things). Grief, binged on your videos and now the Current Husband is insistent we travel to Spain and just wander about and eat and drink (I think a bicycle and outside cooking would be overly dangerous for us so may we leave that part out?).
Brilliant 😊. Made your conejo con chocolate recently on an open fire and it was only gorgeous
I have enjoyed your videos for years!
They keep getting better and better!!!
That's very encouraging to know :)
Delighted you continue to enjoy my output.
Beautiful place , great food and story telling. Thank you Pete.
Yes, I was certainly lucky with the backdrop this time :)
Nice to hear from you again!
Yumo!
Wow! I really enjoyed this video featuring (perhaps) a lesser known culinary tradition. What's your story? Do you just drive around Europe in your camper van and cook in beautiful locales? Thanks for posting! How about some cusine raditionelle bretonne?
perfect fricando
Glad to receive your approval!
Excellent!!! I'm so grateful to have found your informative videos. Thank you for sharing your culinary wisdom! Looking forward to making this dish!
Quality, Quality, Quality.
Another fantastic recipe, terrifically executed with a stunning backdrop.
The wine seemed quite palatable too .
Thanks for posting 🤓👍
hey great dishes mate...last yeat ive been outside of girono and ive had a dish in the middle of the country side ..it was snails and rabbit fish it was amazing...cant remember the name tho...would be nice if you make something similar ..cheers and keep it up
I like how you do your cooking with such magnificent scenery. I am visiting Spain and Portugal this summer; your channel has given me some ideas on what food to try during my upcoming vacation.
Delighted to be of help :)
Enjoy your trip, avoid the tourist traps!
@@Petespans Thanks,!
Wonderful video Pete. Thanks!
Bless you for tuning in again :)
Pete, pls spill the beans. How come you haven't been picked up by a TV production company? The scenery, the smattering of local history & of course, the execution of the regional dishes are far more pleasurable than the usual rota of UK celebrity chefs weve been enduring for now many years. Time for a new face imo.
They would destroy him and the beauty of what he does.
Because his content doesn’t “look like social media “.
Yeah, I haven't tuned into the uk chefs since Floyd left us. Many thanks for your kind comments :)
Really, very nice.
What a great video. History, landscapes, food, travel, great commentary. Subscribed
thats an interesting recipe. looks damn good.
Thanks! One of my better efforts. Thanks for tuning in!
The blade is a cross- cut section of the flat iron steak. it is taken off of the scapula(shoulder blade), so it is close to the chuck. when breaking down the fore-quarter of a cow the chuck sits right against the outside of the spine along the back ribs. the scapula goes through the chuck. Meaning it is basically a part of chuck but so is flat iron so it’s weird. Hope that helps.
By 'eck that looks tasty 😋
Proper scran!
Llata de ternera most closely translates to Butcher's Sirloin or Veal Patch...or Faux Filet...Hope this helps!
amazing!
Thank you Pawel :)
Love your recipes
Thanks! One of my better efforts. Thanks for tuning in!
Could I ask, I noted you salted the beef, does that not risk toughing it? Looks delightful by the way. You have a new subscriber.
Lovely dish, just cooked it, many thanks for a great channel.
As Maria Garcia famously sings: Fricando, fricando... amigos, adios... adios... el silencio loco! 👌
So famously that I can't find anything on it :(
Got a link?
@@Petespans That’s just my terrible sense of humour… 😎 try “Bailando”
@@azazattila Ahhhh... gonna look that up too!
@@Petespans Haha, don't bother... unless you'd like to bring back some 90's Ibiza vibe. :)
Pa amb tomaquet!! How I miss that, will have to make my own now, I suppose. I think Vall de Boi is further along from Cadi, where they make the best dairy products, especially the Cadi Butter. How I miss Cadi butter! Have you watched the 'Caçadors de Bolets' TV programmes on youtube - they are brilliant :o)
Another stellar effort, @Petespans. When I make this, I will use beef chuck, for sure.
I have to ask-what was wrong with the restaurant version that was just so-so??
I have no idea how they managed to mess it up... Dry, some sort of weird fake sauce.
I'm sure yours will turn out stellar :)
@@Petespans I shall emulate your every move!
What a fantastic channel you have! How inspiring and entertaining! May I ask what knife you use?
❤
Hi. Loving your vids. What is the brand of that carbon steel chef’s knife you have?
Thanks! The knife is made in Cataluña "PALLARES SOLSONA"
That cut goes by featherblade steak in the UK. I should know as I always have a hard time sourcing the right cuts of meat, translation is hard when the cutting mentality is different also.
Yes, feather blade it is :) Thanks!
Great recipe Pete. Had anymore thoughts about your book?, love to help you with it.
Thanks! Book? Did we talk about that before?
@@Petespans do it!
@@Petespans
I did mention it a little while back and the idea caught your eye. It would be a great compendium of your work. I look back through your RUclips clips on your tours through France, Spain and Italy. I see the outline of your book there. Your TV presentation style is perfect transcription to a book format; a story telling style, technique explanation, recipes (and source material which is a sub-story itself), cooking in its regional/local setting, great vision/pics, etc etc. I collect cookbooks (400+) and I can see your book unique and very colourful. The cuisine focus is popular and your recipes not the usual ‘same old’ repeats. I would like to contribute to the development of the draft, it would be fun.
@@dockildare1763 Let's talk! If you would like to share emails: petermi@aol.es, or perhaps messenger: facebook.com/Pete.M.Hanley
Bolar blade in Australia
Bolar?
Yes, I just looked it up. That seems to be the "feather" of UK
Another nice one mate. Are you really on your own? I’d prefer it with a dog if no wife:) I suppose two in an European camper van could get volatile after two nights.
Amazing! I've been thinking about getting a dog :)
I know this cut as “feather steak”.
I think we've cracked it, for UK at least!
Here in Florida the pork version of that piece of meat is sliced into representative pieces that mimic country style pork ribs and marketed as a boneless version of such. I haven't seen that in beef. Predominantly beef shoulder is chuck, the exception being the chuck eye steak which started appearing in grocery stores about ten years ago. Sadly the foodies caught on and the prices have tripled in the last two years.
Oyster blade is the cut
looks too thick for blade, probably part of the chuck
that central gristle really makes it look like blade though. Sorry for the indecision!
@@timvkirk No worries! Probably different cut in different places... Thanks for replying :)
Feather blade of Veal 🐂