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I made this yesterday but used sirloin steak because I needed to get it cooked quicker. I also added 2 packages of baby bella mushrooms, cut in half. Really happy with the outcome. TY (I did add some corn starch slurry with a shot of roasted garlic "better than bouillon" sauce in the slurry.)
Hello 👋 Kerry. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
Beyond the food, I love that you keep it real on camera. Asking the missus for feedback, interacting with your son, being classic dad "everything's hot, alright - so just, just be careful " and how you watch so intently for any reaction. I dunno man, I love how sweet and wholesome it is.
What a channel, right? Been loving watching these videos for so much more than the food, so you totally get it. Really happy seeing the channel grow because it's just what people need to see.
I made this tonight with mashed potatoes instead of polenta and man oh man! It was a hit! The wife and kids absolutely loved it! Thanks for another great and accessible recipe.
Yupp, going to try with potatoes tomorrow. I like that it has few ingredients. So it was easy for me find them in the store. Edit: just check the kitchen drawer, just need to buy the dutch oven lol i need to cook more home food cus dont have a lot of cooking wares.
@@dysonj3 Awesome! Yeah man, this recipe is easy and doesn't disappoint. I don't have a Dutch Oven yet so I just used the biggest pot I have. Worked perfectly.
This looks amazing. When I was in Florence in May, I had Peposo in the Mercato Centrale and it was unbelievable. I asked the kind gentlemen how they prepared it and they marinate an entire beef shank overnight in chianti, black peppercorns, juniper berries, and fresh bay leaves. Then they braised in that same mixture. I had it shredded on a sandwich and it was offered with a sauce that was like a thin, spicy salsa verde. One of my favorite things I had on the trip.
Yes beef shank is more traditional. I think chuck is a really good alternative for most people. I like the green sauce idea to balance out the rich beef.
Definitely polenta takes a long time, my mum always complained of the time it took to make. Pro tip from Italy: if you have extra (or make extra!) Put it in a rectangular container and let it go hard in the fridge. Then you can slice it like 1-2cm thick and grill it in a grill pan or ideally on the bbq. Then top it with sauces or stuff. It’s traditional here to serve your bbq with grilled polenta, or my mum would make it “fake pizza” and put a bit of sauce and mozzarella on top as a starter/side in the days following the Sunday polenta+stew
Tried this last night, and my husband was in heaven! I made mashed potatoes instead of polenta. This is the first recipe of yours we’ve tried, and it definitely won’t be the last.
Work weekend at the cabin this weekend. This is what I am going to make. I love a short ingredient list and the slow cooked meals when its fall up north.
@@bigmike8847 really good. Cooked it for quite a while in slow cooker. Added some cremini mushrooms I needed to get used up. Resisted using thickening agent which was worth it. Had with creamy polenta. Had fire going, cold outside. All my chores done. Can’t separate the meal from the moment. But both were awesome. Jim rocks.
Dude the black peppercorns in the towel is such a clutch tip. When I crush them for Adobo I always put it on my cutting board and use a pan but it gets everywhere. I swear everytime I watch you I pick up something new. I feel like I'm learning directly from your grandma or something! Grazie!
@@brandonignacio Hahah! Thats hilarious. My wife is Filipino and she isn't a fan of the full peppercorns either so that's why I do it. It works good though. It's still rough but they aren't the chewy bites like the aunties like 🙃
This recipe is a super winner! I made it last night for supper, and when i went to get some, most of it was already gone! My daughter, who doesn't eat much meat, had apparently snacked on it before she loaded her plate with roasted potatoes and a fat serving of the beef. I'm glad she loved it, i know i did :)
This looks divine. I recently lost my job and decided to pack it up and move to Florida from New Hampshire. My best friend of 45 years that I met in Culinary school lives there and we are going to be roommates. She's a nurse now and I will be cooking for a while until I find a job. I will definitely give you credit for the sumptuous meals I plan on making. Thank you.
I've made this twice and again today. This is a great channel---the best cooking one there is. Don't go all high-tech and production value. You, the camera, the explanations--perfect.
The simplicity of this dish is insane! I would have never thought to use a whole bottle of red as THE sauce but clearly it works. Can’t wait to make this for the fam, thanks!
I made this for my family for Sunday dinner. I made it Saturday night, placed it in the refrigerator overnight, took off the excessive fat and then reheated serving. It was amazing. Many thanks.
I just made this and it's in the fridge now, waiting for tomorrow's dinner. One of the commenters mentioned that when he was in Florence they used juniper berries in it as well. I wish I had known about the juniper berries, because, since he mentioned it, they sound kind of perfect to go in this. I've also been thinking of this in a sandwich, like a Tuscan beef dip, if I can find the right crusty rolls in my small town. I made mine in a ceramic coated dutch oven in the oven, 2.5 hours at 325 covered, 1 hour at 325 uncovered. Came out perfect and no fussing with it on the stove top waiting for it to burn.
Yeah. Should have. I’m actually making it now and my electric burner in my cast iron dutch oven reduced it and has it sticking at stirring every 30. Hopefully it turns out okay.
So, just from this video alone, I can tell how much you love your kids. Thus your kids will be beautiful people when they grow as children are their most beautiful when loved.
The Mrs made a Sunday Roast she makes it about every 4 months. She shoves about 12 cloves of garlic plus brazes it with Wine. Onions and Fresh Carrots plus a piece of fresh French bread from Publix. Unbelievable Good!! It’s Football Season so how about Sunday Football Food Recipe’s. Great Videos, Great Job James and God Bless🙏
I love this channel so much. I just started out cooking (making your braised short rib ragu on Saturday!) and this is just perfect content. No corny jokes, no grabby thumbnails. Just showing us how to cook and more importantly- how to cook well. Keep doing your thing!
Oh, my. I made this simply excellent dish for dinner tonight - complete with your recipe and tips for turning out wow-tasting polenta - and my husband circled the earth in delight as he rapidly cleaned his plate and quickly served himself a second helping. It’s astonishing how much flavor this simple and oh-so-easy stew delivers, especially given that it only contains five ingredients! And we’d both like to acknowledge our appreciation for “The Taste Tester” for his most-dependable commentary, as well as suggestions for minor improvements here and there throughout your various recipe adventures. His palette is sophisticated and enlightened and I’m always happy to hear his reviews.
I love this channel. I love how Jim shows us how easy it is to make great food. I have a wall mounted TV that I use to cook following his vids. I put this on top of cheesy mashed potatoes. His food makes me a big hit with the ladies. So essentially Jim is my wingman. Thanks Jim. ❤
I love the way you interact with your family. My children are grown. This reminds me of raising my household of boys. They learned to cook with me and they are now much better at cooking than I am.
Hello 👋 Claira. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
if you reduce the sauce at the end, you can chuck a small knob of butter in at the end and get it all nice and glossy to coat the beef when you chuck it back in
This would be great to make on a cool evening before the temperature drops. Than serve it up and turn on the fireplace space heater in our trailers living room. Sit down on the theater seats and dim the lights and enjoy a nice movie. A perfect night for me and the wife. Looking forward to trying this when we get into some cooler weather areas. I love the fact we don't have to pack a ton of ingredients. Thank you for this recipe!
A Finnish guy living in Spain says hello! This is a good basic recipe for any Mediterranean stews regardless of the meat. In this area (incl. Spain, Italy, Greece, etc) all stews are based on the same principle recipe and only meat and vegetables vary. For example we make a red wine based stew with peppers (similar to yours) every winter, but we use pork cheeks and ox tail, since they are very affordable meats around here. Also pork ribs can be used. The end result is a ragú, which you can stored in the freezer and served with pasta or fresh baked bread.
I really dig this music and compared to your earlier content you’re definitely improving. I like the pacing and it’s still focused on pragmatic delicious cooking.
Made this yesterday and kept it in the fridge overnight and it was fantastic and a great hit with the family. I lived in Florence for many years and had variations of this dish, and this was just as good. The polenta is exactly the way I make it and is perfect for this stew. Great recipe.
Someone in my family has a corn allergy so no polenta, but we threw these ingredients in a crock pot and it was AMAZING. It was so good. We had to use mostly beef broth and some red wine because I didn't have very much red wine on hand, but with the whole amount of red wine I think it would have been among the top 5 dishes ever. Thanks for this wonderful recipe.
This was my first Sip and Feast dish to try. I followed Jim's recipe exactly (except I used minced garlic because my store didn't have any whole garlic) and it turned out fabulous. I cooked it for 90 minutes covered then 60 minutes uncovered in a dutch oven. The liquid had reduced a good bit so I did a "fork test" and it was tender as anything. Served it over grits. My wife said it was "restaurant quality" Thank you Jim for the great videos!😇
Love the video. Especially getting your son involved in the tasting and experiencing the ingredients. I remember my aunt doing exactly the same with me when I was a young boy. It gave me a love of cooking and understanding the meals ingredients on their own as well as a meal as a whole. 👍
There’s a real authenticity here. Warm and personal. I think recipe videos like this one are much more enjoyable and informative than the over produced ones.
thank goodness i am not the only one who feels this way, i have a tiny channel cooking on youtube and i wanted to quit so many time because the young people are doing 2minute recipes on insta gram i cant follow,is that where the art of cooking is going, i hope not I grew up loving the galloping gourmet! lol
I'm a sucker for simple, low ingredient recipes. Can't really get more simple than just putting some beef in red wine and letting it cook for a few hours. Gonna have to try this one.
Looks really good. I would recommend everyone standardize on wines they use to cook with - not the label, but variety. Personally, if it is Red, I am using Petit Syrah. They are good at a low price, are neither too fruity nor too tannin. That means if you cook it for 3 hours like this recipe will not yield a sauce that is to jammy or astringent. I use Sauvignon Blanc if it white, good acid and not tannin, even in California wines (where Chardonnay can be very oaky, so it results in astringent sauces.)
Hello 👋 Margaret. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
I just love watching your videos and have tried a few recipes excellent..but today tried this one told my husband keep an eye while I check on my parents for a bit no more than 30 minutes came back to a set table and a big smile that he tried a bite and it was awesome lol!
This looks amazing! I’m going to use crockpot after browning … no fuss, no muss. Also, unless going to a custom butcher, Costco has the best chuck roast on the planet.
Made this a few days ago and it came out perfect. I'm just so suprised the amount of flavor in this dish with only 5 ingredients. I recommend this for anyone who loves beef.
Nice choice, James! I made this about 2 years ago. It wasn't anything my grandmothers ever made but I saw it on another cooking channel and wanted to try it and it was delicious. I haven't made it again but I couldn't tell you why! I guess I just forgot about it. Thanks for the reminder!
My Grandmother never made anything like this either. I've exhausted a lot of the southern Italian recipes so I find myself doing more research for new ideas. That being said, imo, this is one of the easiest and best dishes on the channel.
@@SipandFeast When I made it I pretty much did it exactly the same way only I didn't make polenta, I served it with mashed potatoes. I did reduce it and make the sauce a touch thicker but not syrupy. 5 stars to you.
I like how nice you are with your son. It's easy to see he loves being around you and your passion for the kitchen. It's also nice to see how much you also love him being there with you.
Such an incredible recipe. After 5 hours I’m finally digging in to this and it is simply amazing. Definitely recommend trying this recipe out, you won’t be disappointed. Perfect for a cold day.
Your channel is in the top 3 of what I watch. You’re attention to detail is spot on. Thanks so much for all the time, effort, and getting your family involved! Love it🤗💕
Wow making this for dinner tonight. BTW.. Thanks for always getting to the point and minimizing the blah blah blah that everyone loves to include in their videos. Just earned another subscriber!
Wow made this for dinner tonight, what simplistic but super flavorful dish. Also followed your broc-rabe recipe for a side. Enjoy your content very much as it refreshes the teachings of my Grandmother and mother and brings it all together for me. Thanks for keeping it real and delicious
One of the techniques I've seen used is to take the 'cooked' garlic you had in the pot and mash it up with two tablespoons of tomato paste to form a smooth 'butter' to apply to the beef. Once applied, you have a 'binder' for the freshly-cracked peppercorns. The pepper is a 'dry-rub' for the beef - it isn't dumped into the wine. The peppered beef cubes are then placed into the wine to steep and cook - you don't have to brown the beef if you don't want-to.
I did this yesterday. I was shocked at how easy it is. People on cooking channels always make it look easy, but this really was. And it came out AWESOME!
Love the recipe. Will try it. Hint: Regarding the use of salt, if a person has to cut down on their salt intake due to high blood pressure or kidney problems, MSG provides the same saltiness and flavor enhancement that salt gives to a recipe, but without the problems salt gives. I know MSG has a bad rap with many people, but I think many who say to stay clear of MSG are ignorant of the facts. They just are unreasonably influenced by popular belief. They should do their own research. MSG shouldn't be maligned as it has been.
Hello 👋 Donna. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
Very nice recipe! Some variations: At start: Add in some onions and season those well, develops flavor At the end: You can also add a few slices of orange and some dark chocolate
It was this recipe that got you a sub from me - I made this and blew me away. Today I’m making again with beef short ribs… 😗 Great channel - keep it up!
Your manner of delivery is quite unique and natural, feels unscripted and organic. I can tell youre not only having fun with creating the content, you also thoroughly enjoy cooking for your family. Love it!
Thanks! I don't view the other cooking channels that script in the same manner as our videos. Once we can manage it, we are going to be doing mostly live videos that get edited live so to speak. This involves special equipment and knowledge and is hard to implement right now. I guess I'm practicing for the day when we go live for most videos.
@@SipandFeast Well,you're doing a fantastic job as is. Loved this video, and made being in the kitchen cooking supper more fun than usual. Like you, i really love cooking ❤
I really love your simple art of cooking, no nonsense get to the point of the matter. You have heard the old folks saying "I don't even buy green bananas anymore" our time is precious. I am 73 been cooking a long time-in fact I just rigged up an outdoor cooking space so I can cook outdoors this fall and winter-Arizona mild winters allows this. Love your kid rating your cooking, sometimes I just chuckle at what he grades you. I have a young grandson who rates me by holding up his fingers ten being the best-I live for these Ha-Ha.
Thank you for this recipe! I made it for my father and stepmother, he couldn't stop eating it and Joan said it was one of the best meals she's ever had!
Thank you so much for your videos. I have made 3 recipes so far. While I have made some ingredient swaps based on what I had on hand vs what you put in your dishes, I believe I have been true to the recipes and they taste great! I can see why the Official Taster gives you 8-10s all the time. Great work and I look forward to making this dish over the weekend while my wife is out of town. It is to be cold and rainy in Iowa and this will be comforting and awesome.
Yeah! Dad impressing his son with his cooking! I agree with meat and gravy on bread puts a meal on another level. Especially brisket. Tara’s idea of a bread bowl sounds great.
This looks so good. I'm making this next week. I love how you get your family involved in your show, it gives it a really sincere, homey feel. You're my favorite chef!
I need help! I’ve made this recipe twice and we love it so much I made a double batch this time. I would like to roll over this into what I think I made up… Tuscan beef tacos. (Tacos is my husbands favorite food group) corn tortillas or small artisan flatbreads… but what on the inside? I have mushrooms, peppers and onions. I’m not a big fan of the sweetness of grilled onions and peppers on my dinner. Any other ideas? And what type of cheese? Thank you. Oh side dish ideas too?
Our household help back in the '70's made a beef stew that was legend among several of the neighborhood families who employed her. She used pre-ground pepper but she used probably a good 1/3 cup. And her cooking method so intensified that pepper. My family and friends still sing her praises nearly 50 years later. Going to try this dish in her honor.
This was delicious. I didn't know what to expect at first never having it before, but the strong pepper taste grew on me quickly. The only thing I did differently from the video was I salted the chuck roast with kosher salt on both sides and set it on a rack in the fridge for about 7 hours, treating it like a steak. Turned out great!
yep,the kid is right. it’s perfect but needs a bit more salt, right? i’d have used more salt on the chuck before the sear and likely adjusted the seasoning of the sauce at the end as well. serving this with a starch like polenta or mash potato requires more salt than you think. the dish as a whole will be flat without it… be nice with fresh chopped flat parsley tossed just before serving
@@robertTUBEbrazeau I bet it was plenty salty on the outside and with the sauce, but once you got into the middle of the pieces it weakened in flavor. The dry brining really does get that salt into that meat deep. Even just a few hours is good, doesn't have to be 7.
@@JoshDragRace0688 I have started pre-salting all of my meat w/ Kosher salt up to a day in advance and it certainly boosts the flavor. The salt initially draws moisture OUT of the meat and then by osmosis it drags that moisture - and salt with it - back inside.
Tried this out a couple days ago and wish I had bought more meat. Absolutely loved it. I've watched other Tuscan Beef recipes and this one was so simple, but so good. You can tell when a recipe is "family" tested and not just improv. I had an Italian grandmother as well and am always trying to live up to her cooking. Sadly I don't have any of her recipes and she has passed. Thanks for sharing.
This is the first video of yours I’ve seen. Popped up in my feed last night. After I watched it, I decided my family will be trying it this week! But that is not why I am commenting on this video. I love grits. I love them but I have never been able to cook them right. Watching you cook the polenta, explaining the water ratio and the times changed the game. My grits came out perfect this morning. Thank you!
Just found your channel not too long ago and now I have a list of stuff to make! So many great fall/winter recipes. This looks amazing too. Not a polenta fan, but I bet it'd be great on a bed of mashed potatoes. I love that your meals are so simple and yet elegant too, focusing on making the ingredients in the best way possible. This is stuff my family will actually eat. Thanks!
Hello 👋 Dena. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
I stumbled upon one of your videos when it showed on my Home page. Looking through your videos and truly love them. My dad was all Sicilian, and my grandmother grew up in her families Sicilian restaurant in McKeesport, PA. It was called Mustacchio's (her maiden name) - so I grew up around amazing cooking and meals every day! Even around my mom who was not Italian and made some of the best sauce ever! Anyway, love your videos. I make a very similar Pasta E Fagioli! Love the idea with the Parm rind! Nice!!! Thanks!!
I’m going to make this and then have my pa have a try and discern the individual Ingredients. It’s warming to see you and your son have this moment. Makes it very grounded and real.
That's what I love about Italian food: It is really simple, but so tasty and flavourful... I make Chef John's version of peposo on a regular basis and my wife just LOVES it, especially with polenta on the side. I love it with roasted rosemary potatoes. I have to try your version, too, as it is even simpler than Chef John's version...
You could also throw in some extra garlic, don't even need to peel it. Just rub off the excess paper and throw them into the pot. Cooks down super tender and you can just smash them with a fork on your plate to spread on the bread. Great one pan meal, thanks for sharing!
Looks delicious and a 9.5 from the taster makes it very compelling. I’m heading out for groceries and chuck is on the list Also: ordered the Ghia starter kit - thanks for the discount code!
This looks so so good! Just so you know, the measurements in the description are missing the ingredients in the first 3. Pretty sure the first one is the chuck though
I just discovered your channel and i have to admit that your recipes look amazing, super tasty and easy to make. I will definitely keep following you and try to cook some of them too. thanks for sharing your impressive ideas with all of us.
definitely going to make this! I love when you asked your son "what do you taste in there?" and his initial answer was "I don't know"...... teenagers! But he got the flavours at last..... listen to me.... I'm STARVING here!! This looks SOOOO yummy!! Nine and a half is great..... not too shabby!!!
Hello 👋 Ruth. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
With polenta, the cooking time and ratio of water to grain are both going to vary significantly based on how coarse the grind is. It might be 20m or it might be 60min, you just have to taste it along the way (this is strictly assuming no one is using “instant” versions).
Delizioso! Thank you for posting this easy so simple to prepare traditional Tuscan recipe video. I like how you brought your son in to do an honest taste test, he's one lucky guy to have a dad like you. This is now one of my favorite Italian meat recipes. The aromas while cooking are crazy. I wish I could get my hands on a Tuscan loaf like you had in the video.
Hello 👋 Judy. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
I'm new to your channel. I love the way you make everything look relatively easy but most of all the recipes are excellent. I've made the butter and tomato pasta. Creamy mushroom with the Brandy. And a meatball recipe. I thought each dish was at least nine 😋😋😋😋😋😋😋😋😋. Making this delightful dish this weekend. Thank you for all your dedication and hard work.
I made this for my parents and it was a hit. Dad isn’t a wine person so mom and i loved it and dad only liked it but he still had seconds and thirds. He reminded me if James scoring your cooking a 7 while pulling the dish away from your wife and snarfling down the rest 😂It was so delicious but it was even better the next day. I used stew meat since my parents bought a cow and it was so easy and convenient. I think the quality of local beef is better than store bought. It was so, so good. I think next time I will add veg like a regular stew but the sauteed fresh cracked pepper was so good and the wine tenderized the neat to perfection. Thank you for the recipe! ❤🥣❤
Thanks to Ghia for sponsoring this video! Head to drinkghia.com/SIPANDFEAST and use promo code SIPANDFEAST at checkout to get 20% off your first purchase.
I made this yesterday but used sirloin steak because I needed to get it cooked quicker. I also added 2 packages of baby bella mushrooms, cut in half. Really happy with the outcome. TY (I did add some corn starch slurry with a shot of roasted garlic "better than bouillon" sauce in the slurry.)
Is this good in a crockpot ? I don't have a Dutch oven and my stew comes out tender and yummy. ???? Looks great, BTW.
@@jackieblue787 do u need instructions on how to receive a complimentary Dutch oven?
Vedo che piace anche al ragazzo il pepe...
Prova cucinare lingua di manzo bolitta con salsa PEARA'...
e dopo dimmi com'era 😊
This is the best cooking show on you tube. Don’t change a thing.
Hello 👋 Kerry. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
Agree!
America's test kitchen
Agreed! I’ve seen them all
And that is why RUclips is amazing. THIS is content. Love, passion, hard work, useful, empowering. Not that tiktok pile of trash
Beyond the food, I love that you keep it real on camera. Asking the missus for feedback, interacting with your son, being classic dad "everything's hot, alright - so just, just be careful " and how you watch so intently for any reaction. I dunno man, I love how sweet and wholesome it is.
This the real reason this is top tier youtube!
What a channel, right? Been loving watching these videos for so much more than the food, so you totally get it. Really happy seeing the channel grow because it's just what people need to see.
He's such a dad and it's so wholesome.
It's very refreshing!
Thanks Cliff Note Khan.
Thanks!
I made this tonight with mashed potatoes instead of polenta and man oh man! It was a hit! The wife and kids absolutely loved it! Thanks for another great and accessible recipe.
Yupp, going to try with potatoes tomorrow. I like that it has few ingredients. So it was easy for me find them in the store.
Edit: just check the kitchen drawer, just need to buy the dutch oven lol i need to cook more home food cus dont have a lot of cooking wares.
@@dysonj3 Awesome! Yeah man, this recipe is easy and doesn't disappoint. I don't have a Dutch Oven yet so I just used the biggest pot I have. Worked perfectly.
Mashed potatoes YES 👍🏼
No you didn't.
I wish I could say the same. I followed the cooking process exactly and it was very peppery and none of us liked it.
Greetings from Mexico!!! I'm a huge fan
This looks amazing. When I was in Florence in May, I had Peposo in the Mercato Centrale and it was unbelievable. I asked the kind gentlemen how they prepared it and they marinate an entire beef shank overnight in chianti, black peppercorns, juniper berries, and fresh bay leaves. Then they braised in that same mixture. I had it shredded on a sandwich and it was offered with a sauce that was like a thin, spicy salsa verde. One of my favorite things I had on the trip.
Yes beef shank is more traditional. I think chuck is a really good alternative for most people. I like the green sauce idea to balance out the rich beef.
Yum, the Mercato Centrale is one of the best food spots in Italy, and that sounds like an amazing version of this stew!
That sounds amazing. Was it a slow simmer? Some people use rosemary, but I'd guess the juniper berries would give a similar effect.
@@dreamingrightnow1174 definitely slow simmer. They didn’t mention rosemary but I’m sure many Tuscans make Peposo with rosemary.
Mercato Centrale is my favorite Euro market. Wish I could eat there every day.
Definitely polenta takes a long time, my mum always complained of the time it took to make.
Pro tip from Italy: if you have extra (or make extra!) Put it in a rectangular container and let it go hard in the fridge. Then you can slice it like 1-2cm thick and grill it in a grill pan or ideally on the bbq. Then top it with sauces or stuff. It’s traditional here to serve your bbq with grilled polenta, or my mum would make it “fake pizza” and put a bit of sauce and mozzarella on top as a starter/side in the days following the Sunday polenta+stew
Tried this last night, and my husband was in heaven! I made mashed potatoes instead of polenta. This is the first recipe of yours we’ve tried, and it definitely won’t be the last.
I just made this and words can’t describe how good it was. The treat at the end was wiping the Dutch oven clean with a piece of bread. 😋
Thank you so much! I'm so happy you enjoyed it!
Work weekend at the cabin this weekend. This is what I am going to make. I love a short ingredient list and the slow cooked meals when its fall up north.
So how did it come out?
@@bigmike8847 really good. Cooked it for quite a while in slow cooker. Added some cremini mushrooms I needed to get used up. Resisted using thickening agent which was worth it. Had with creamy polenta. Had fire going, cold outside. All my chores done. Can’t separate the meal from the moment. But both were awesome. Jim rocks.
@@shawnbruch7460 Guess im using the slow cooker when I give it a shot. Thank you for responding :D
How did it come out??
What a great family vibe. SO MANY food channels and yet you stand out. I appreciate what you do, and thank you for the knowledge.
I really like your style of cooking. No fuss, a touch of humour and very informative. No pretention. Keep it coming. Love your food critic 👍
this dude is awesome. he literally shows you how to cook fancy on a budget and not overthinking it.
Dude the black peppercorns in the towel is such a clutch tip. When I crush them for Adobo I always put it on my cutting board and use a pan but it gets everywhere. I swear everytime I watch you I pick up something new. I feel like I'm learning directly from your grandma or something! Grazie!
Thanks very much! I don't think I mentioned in the video but a clean coffee grinder or mortar and pestle would work well too.
All I’ve gotta say is thank you for crushing your peppercorns in adobo. My aunt and grandma refuse to do it when they make it lol
@@brandonignacio Hahah! Thats hilarious. My wife is Filipino and she isn't a fan of the full peppercorns either so that's why I do it. It works good though. It's still rough but they aren't the chewy bites like the aunties like 🙃
I thought the same thing! I love this channel
I looove beef adobo
This recipe is a super winner! I made it last night for supper, and when i went to get some, most of it was already gone! My daughter, who doesn't eat much meat, had apparently snacked on it before she loaded her plate with roasted potatoes and a fat serving of the beef. I'm glad she loved it, i know i did :)
This looks divine. I recently lost my job and decided to pack it up and move to Florida from New Hampshire. My best friend of 45 years that I met in Culinary school lives there and we are going to be roommates. She's a nurse now and I will be cooking for a while until I find a job. I will definitely give you credit for the sumptuous meals I plan on making. Thank you.
I've made this twice and again today. This is a great channel---the best cooking one there is. Don't go all high-tech and production value. You, the camera, the explanations--perfect.
The simplicity of this dish is insane! I would have never thought to use a whole bottle of red as THE sauce but clearly it works.
Can’t wait to make this for the fam, thanks!
I made this for my family for Sunday dinner. I made it Saturday night, placed it in the refrigerator overnight, took off the excessive fat and then reheated serving. It was amazing. Many thanks.
The fat is the flavor!
Thanks!
I just made this and it's in the fridge now, waiting for tomorrow's dinner. One of the commenters mentioned that when he was in Florence they used juniper berries in it as well. I wish I had known about the juniper berries, because, since he mentioned it, they sound kind of perfect to go in this. I've also been thinking of this in a sandwich, like a Tuscan beef dip, if I can find the right crusty rolls in my small town. I made mine in a ceramic coated dutch oven in the oven, 2.5 hours at 325 covered, 1 hour at 325 uncovered. Came out perfect and no fussing with it on the stove top waiting for it to burn.
why not use a slow cooker?
Yeah. Should have. I’m actually making it now and my electric burner in my cast iron dutch oven reduced it and has it sticking at stirring every 30.
Hopefully it turns out okay.
So, just from this video alone, I can tell how much you love your kids. Thus your kids will be beautiful people when they grow as children are their most beautiful when loved.
The Mrs made a Sunday Roast she makes it about every 4 months. She shoves about 12 cloves of garlic plus brazes it with Wine. Onions and Fresh Carrots plus a piece of fresh French bread from Publix. Unbelievable Good!! It’s Football Season so how about Sunday Football Food Recipe’s. Great Videos, Great Job James and God Bless🙏
I love this channel so much. I just started out cooking (making your braised short rib ragu on Saturday!) and this is just perfect content. No corny jokes, no grabby thumbnails. Just showing us how to cook and more importantly- how to cook well. Keep doing your thing!
Oh, my. I made this simply excellent dish for dinner tonight - complete with your recipe and tips for turning out wow-tasting polenta - and my husband circled the earth in delight as he rapidly cleaned his plate and quickly served himself a second helping. It’s astonishing how much flavor this simple and oh-so-easy stew delivers, especially given that it only contains five ingredients! And we’d both like to acknowledge our appreciation for “The Taste Tester” for his most-dependable commentary, as well as suggestions for minor improvements here and there throughout your various recipe adventures. His palette is sophisticated and enlightened and I’m always happy to hear his reviews.
Thanks so much! His palette is definitely becoming more refined as he gets older!
Heya Cindy. I really loved your comments. You nailed it.
I love this channel. I love how Jim shows us how easy it is to make great food. I have a wall mounted TV that I use to cook following his vids. I put this on top of cheesy mashed potatoes. His food makes me a big hit with the ladies. So essentially Jim is my wingman. Thanks Jim. ❤
How dare RUclips recommend such a pleasant cooking channel. Just because of that I'm gonna have to like this video.
I love the way you interact with your family. My children are grown. This reminds me of raising my household of boys. They learned to cook with me and they are now much better at cooking than I am.
Hello 👋 Claira. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
Made this yesterday and it turned out so well. Such an easy recipe to follow, and the flavors turned out so complex. Love this channel!
if you reduce the sauce at the end, you can chuck a small knob of butter in at the end and get it all nice and glossy to coat the beef when you chuck it back in
This would be great to make on a cool evening before the temperature drops. Than serve it up and turn on the fireplace space heater in our trailers living room. Sit down on the theater seats and dim the lights and enjoy a nice movie. A perfect night for me and the wife. Looking forward to trying this when we get into some cooler weather areas. I love the fact we don't have to pack a ton of ingredients. Thank you for this recipe!
Use a slow cooker or instapot much quicker
Life is too short!
Don't wait and go make it :)
I love the way you have included your family in these videos...
Made this last weekend and it was really good. I put it on top of some pappardelle and served it with a crusty bread.
A Finnish guy living in Spain says hello! This is a good basic recipe for any Mediterranean stews regardless of the meat. In this area (incl. Spain, Italy, Greece, etc) all stews are based on the same principle recipe and only meat and vegetables vary. For example we make a red wine based stew with peppers (similar to yours) every winter, but we use pork cheeks and ox tail, since they are very affordable meats around here. Also pork ribs can be used. The end result is a ragú, which you can stored in the freezer and served with pasta or fresh baked bread.
I really dig this music and compared to your earlier content you’re definitely improving. I like the pacing and it’s still focused on pragmatic delicious cooking.
Thanks so much!
Made this yesterday and kept it in the fridge overnight and it was fantastic and a great hit with the family. I lived in Florence for many years and had variations of this dish, and this was just as good. The polenta is exactly the way I make it and is perfect for this stew. Great recipe.
Someone in my family has a corn allergy so no polenta, but we threw these ingredients in a crock pot and it was AMAZING. It was so good. We had to use mostly beef broth and some red wine because I didn't have very much red wine on hand, but with the whole amount of red wine I think it would have been among the top 5 dishes ever. Thanks for this wonderful recipe.
This was my first Sip and Feast dish to try. I followed Jim's recipe exactly (except I used minced garlic because my store didn't have any whole garlic) and it turned out fabulous. I cooked it for 90 minutes covered then 60 minutes uncovered in a dutch oven. The liquid had reduced a good bit so I did a "fork test" and it was tender as anything. Served it over grits. My wife said it was "restaurant quality" Thank you Jim for the great videos!😇
Love the video. Especially getting your son involved in the tasting and experiencing the ingredients. I remember my aunt doing exactly the same with me when I was a young boy. It gave me a love of cooking and understanding the meals ingredients on their own as well as a meal as a whole. 👍
There’s a real authenticity here. Warm and personal. I think recipe videos like this one are much more enjoyable and informative than the over produced ones.
thank goodness i am not the only one who feels this way, i have a tiny channel cooking on youtube and i wanted to quit so many time because the young people are doing 2minute recipes on insta gram i cant follow,is that where the art of cooking is going, i hope not I grew up loving the galloping gourmet! lol
I'm a sucker for simple, low ingredient recipes. Can't really get more simple than just putting some beef in red wine and letting it cook for a few hours. Gonna have to try this one.
Looks really good. I would recommend everyone standardize on wines they use to cook with - not the label, but variety. Personally, if it is Red, I am using Petit Syrah. They are good at a low price, are neither too fruity nor too tannin. That means if you cook it for 3 hours like this recipe will not yield a sauce that is to jammy or astringent. I use Sauvignon Blanc if it white, good acid and not tannin, even in California wines (where Chardonnay can be very oaky, so it results in astringent sauces.)
I made this for supper tonight and it was delicious. Looking forward to the leftovers for supper tomorrow.
Hello 👋 Margaret. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
I just love watching your videos and have tried a few recipes excellent..but today tried this one told my husband keep an eye while I check on my parents for a bit no more than 30 minutes came back to a set table and a big smile that he tried a bite and it was awesome lol!
This looks amazing! I’m going to use crockpot after browning … no fuss, no muss. Also, unless going to a custom butcher, Costco has the best chuck roast on the planet.
The crockpot will work great. Enjoy!
I was thinking the same. Chuck does great in a crockpot.
Made this a few days ago and it came out perfect. I'm just so suprised the amount of flavor in this dish with only 5 ingredients. I recommend this for anyone who loves beef.
Nice choice, James! I made this about 2 years ago. It wasn't anything my grandmothers ever made but I saw it on another cooking channel and wanted to try it and it was delicious. I haven't made it again but I couldn't tell you why! I guess I just forgot about it. Thanks for the reminder!
My Grandmother never made anything like this either. I've exhausted a lot of the southern Italian recipes so I find myself doing more research for new ideas. That being said, imo, this is one of the easiest and best dishes on the channel.
@@SipandFeast When I made it I pretty much did it exactly the same way only I didn't make polenta, I served it with mashed potatoes. I did reduce it and make the sauce a touch thicker but not syrupy. 5 stars to you.
James, you are my favorite RUclips personality.
I like how nice you are with your son. It's easy to see he loves being around you and your passion for the kitchen. It's also nice to see how much you also love him being there with you.
Such an incredible recipe. After 5 hours I’m finally digging in to this and it is simply amazing. Definitely recommend trying this recipe out, you won’t be disappointed. Perfect for a cold day.
Your channel is in the top 3 of what I watch. You’re attention to detail is spot on. Thanks so much for all the time, effort, and getting your family involved! Love it🤗💕
I can't wait to make this, I haven't made a single recipe from Sip and Feast yet that wasn't amazing!!! Another great one Salute 🤌🏻👏🏻🇮🇹
Wow making this for dinner tonight. BTW.. Thanks for always getting to the point and minimizing the blah blah blah that everyone loves to include in their videos. Just earned another subscriber!
Wow made this for dinner tonight, what simplistic but super flavorful dish. Also followed your broc-rabe recipe for a side. Enjoy your content very much as it refreshes the teachings of my Grandmother and mother and brings it all together for me.
Thanks for keeping it real and delicious
I’m going to say it. This is my favorite cooking channel. Top 3 in my book.
Thank you so much.
One of the techniques I've seen used is to take the 'cooked' garlic you had in the pot and mash it up with two tablespoons of tomato paste to form a smooth 'butter' to apply to the beef. Once applied, you have a 'binder' for the freshly-cracked peppercorns. The pepper is a 'dry-rub' for the beef - it isn't dumped into the wine. The peppered beef cubes are then placed into the wine to steep and cook - you don't have to brown the beef if you don't want-to.
You want to brown your meat for flavor. I like his recipe. Turned out delicious
I just made this. Only difference was used beef shank cut up and left bones in too and it came out fantastic! Easy. A keeper for sure.
one of my favorite Sunday suppers. It's crazy how easy it is for all of that flavor. James was itching to give you a 10! 🏆💯👍
I did this yesterday. I was shocked at how easy it is. People on cooking channels always make it look easy, but this really was. And it came out AWESOME!
Love the recipe. Will try it. Hint: Regarding the use of salt, if a person has to cut down on their salt intake due to high blood pressure or kidney problems, MSG provides the same saltiness and flavor enhancement that salt gives to a recipe, but without the problems salt gives. I know MSG has a bad rap with many people, but I think many who say to stay clear of MSG are ignorant of the facts. They just are unreasonably influenced by popular belief. They should do their own research. MSG shouldn't be maligned as it has been.
Hello 👋 Donna. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
Very nice recipe! Some variations:
At start: Add in some onions and season those well, develops flavor
At the end: You can also add a few slices of orange and some dark chocolate
It was this recipe that got you a sub from me - I made this and blew me away.
Today I’m making again with beef short ribs… 😗
Great channel - keep it up!
Your manner of delivery is quite unique and natural, feels unscripted and organic. I can tell youre not only having fun with creating the content, you also thoroughly enjoy cooking for your family. Love it!
Thanks! I don't view the other cooking channels that script in the same manner as our videos. Once we can manage it, we are going to be doing mostly live videos that get edited live so to speak. This involves special equipment and knowledge and is hard to implement right now. I guess I'm practicing for the day when we go live for most videos.
@@SipandFeast Well,you're doing a fantastic job as is. Loved this video, and made being in the kitchen cooking supper more fun than usual. Like you, i really love cooking ❤
My mom never used wine in anything, but did a stew very close to this. Great!
What did she use instead of wine?
I really love your simple art of cooking, no nonsense get to the point of the matter. You have heard the old folks saying "I don't even buy green bananas anymore" our time is precious. I am 73 been cooking a long time-in fact I just rigged up an outdoor cooking space so I can cook outdoors this fall and winter-Arizona mild winters allows this. Love your kid rating your cooking, sometimes I just chuckle at what he grades you. I have a young grandson who rates me by holding up his fingers ten being the best-I live for these Ha-Ha.
I swear there is nothing better than seeing your family really enjoy the food you cooked just for them :-) Looks terrific!
Thank you for this recipe! I made it for my father and stepmother, he couldn't stop eating it and Joan said it was one of the best meals she's ever had!
This is a great cooking video. The food looks delicious and the family involvement is superb.
Thank you so much for your videos. I have made 3 recipes so far. While I have made some ingredient swaps based on what I had on hand vs what you put in your dishes, I believe I have been true to the recipes and they taste great! I can see why the Official Taster gives you 8-10s all the time. Great work and I look forward to making this dish over the weekend while my wife is out of town. It is to be cold and rainy in Iowa and this will be comforting and awesome.
Really glad you're enjoying the recipes. Hope this one is a hit too!
Hello fellow Iowan!
Yeah! Dad impressing his son with his cooking! I agree with meat and gravy on bread puts a meal on another level. Especially brisket. Tara’s idea of a bread bowl sounds great.
This looks so good. I'm making this next week. I love how you get your family involved in your show, it gives it a really sincere, homey feel. You're my favorite chef!
I need help! I’ve made this recipe twice and we love it so much I made a double batch this time. I would like to roll over this into what I think I made up… Tuscan beef tacos. (Tacos is my husbands favorite food group) corn tortillas or small artisan flatbreads… but what on the inside? I have mushrooms, peppers and onions. I’m not a big fan of the sweetness of grilled onions and peppers on my dinner. Any other ideas? And what type of cheese? Thank you. Oh side dish ideas too?
Our household help back in the '70's made a beef stew that was legend among several of the neighborhood families who employed her. She used pre-ground pepper but she used probably a good 1/3 cup. And her cooking method so intensified that pepper. My family and friends still sing her praises nearly 50 years later. Going to try this dish in her honor.
This was delicious. I didn't know what to expect at first never having it before, but the strong pepper taste grew on me quickly. The only thing I did differently from the video was I salted the chuck roast with kosher salt on both sides and set it on a rack in the fridge for about 7 hours, treating it like a steak. Turned out great!
Salting and fringing is a step I did not know about,ty.
yep,the kid is right. it’s perfect but needs a bit more salt, right? i’d have used more salt on the chuck before the sear and likely adjusted the seasoning of the sauce at the end as well. serving this with a starch like polenta or mash potato requires more salt than you think. the dish as a whole will be flat without it… be nice with fresh chopped flat parsley tossed just before serving
@@robertTUBEbrazeau I bet it was plenty salty on the outside and with the sauce, but once you got into the middle of the pieces it weakened in flavor. The dry brining really does get that salt into that meat deep. Even just a few hours is good, doesn't have to be 7.
@@JoshDragRace0688 I have started pre-salting all of my meat w/ Kosher salt up to a day in advance and it certainly boosts the flavor. The salt initially draws moisture OUT of the meat and then by osmosis it drags that moisture - and salt with it - back inside.
Dry brining sounds interesting. I've done regular brining with whole chickens. Best chicken I've ever had was brined.
Tried this out a couple days ago and wish I had bought more meat. Absolutely loved it. I've watched other Tuscan Beef recipes and this one was so simple, but so good. You can tell when a recipe is "family" tested and not just improv. I had an Italian grandmother as well and am always trying to live up to her cooking. Sadly I don't have any of her recipes and she has passed. Thanks for sharing.
This looked so good that I'm literally getting my keys right now to go to the store and get a chuck steak.
This is the first video of yours I’ve seen. Popped up in my feed last night. After I watched it, I decided my family will be trying it this week! But that is not why I am commenting on this video.
I love grits. I love them but I have never been able to cook them right. Watching you cook the polenta, explaining the water ratio and the times changed the game. My grits came out perfect this morning. Thank you!
Just found your channel not too long ago and now I have a list of stuff to make! So many great fall/winter recipes. This looks amazing too. Not a polenta fan, but I bet it'd be great on a bed of mashed potatoes. I love that your meals are so simple and yet elegant too, focusing on making the ingredients in the best way possible. This is stuff my family will actually eat. Thanks!
Hello 👋 Dena. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
4:50 you can also open the bottle beforehand, or if you want to really go pro, decant it while you fry the beef.
I love this channel, please don't ever change it, it's so wholesome and welcoming, keep it up 👍
I stumbled upon one of your videos when it showed on my Home page. Looking through your videos and truly love them. My dad was all Sicilian, and my grandmother grew up in her families Sicilian restaurant in McKeesport, PA. It was called Mustacchio's (her maiden name) - so I grew up around amazing cooking and meals every day! Even around my mom who was not Italian and made some of the best sauce ever! Anyway, love your videos. I make a very similar Pasta E Fagioli! Love the idea with the Parm rind! Nice!!! Thanks!!
I’m going to make this and then have my pa have a try and discern the individual Ingredients. It’s warming to see you and your son have this moment. Makes it very grounded and real.
That's what I love about Italian food: It is really simple, but so tasty and flavourful... I make Chef John's version of peposo on a regular basis and my wife just LOVES it, especially with polenta on the side. I love it with roasted rosemary potatoes. I have to try your version, too, as it is even simpler than Chef John's version...
I love the food...and just adore this family!😄
You could also throw in some extra garlic, don't even need to peel it. Just rub off the excess paper and throw them into the pot. Cooks down super tender and you can just smash them with a fork on your plate to spread on the bread. Great one pan meal, thanks for sharing!
Looks delicious and a 9.5 from the taster makes it very compelling. I’m heading out for groceries and chuck is on the list
Also: ordered the Ghia starter kit - thanks for the discount code!
I just made this recipe yesterday easy and no ingredients practically and it was really good. I will for sure make Peposo many more times.
This looks so so good! Just so you know, the measurements in the description are missing the ingredients in the first 3. Pretty sure the first one is the chuck though
Thanks for that. It is beef chuck.
@@SipandFeast the next 2 are still missing
The most logical cooking I have seen. Your cost analysis was perfect.
I just discovered your channel and i have to admit that your recipes look amazing, super tasty and easy to make. I will definitely keep following you and try to cook some of them too.
thanks for sharing your impressive ideas with all of us.
definitely going to make this! I love when you asked your son "what do you taste in there?" and his initial answer was "I don't know"...... teenagers! But he got the flavours at last..... listen to me.... I'm STARVING here!! This looks SOOOO yummy!! Nine and a half is great..... not too shabby!!!
Hello 👋 Ruth. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
With polenta, the cooking time and ratio of water to grain are both going to vary significantly based on how coarse the grind is. It might be 20m or it might be 60min, you just have to taste it along the way (this is strictly assuming no one is using “instant” versions).
Delizioso! Thank you for posting this easy so simple to prepare traditional Tuscan recipe video. I like how you brought your son in to do an honest taste test, he's one lucky guy to have a dad like you. This is now one of my favorite Italian meat recipes. The aromas while cooking are crazy. I wish I could get my hands on a Tuscan loaf like you had in the video.
Love this! Simple ingredients, easy technique. Any excuse for polenta!
I make polenta exactly the same way and it always is nice and creamy.
Hello 👋 Judy. How are you doing ? Hope you are fine. I'm Mark Clifford and am from Denver Colorado, Where are you from? You seem like a real country girl
I'm new to your channel. I love the way you make everything look relatively easy but most of all the recipes are excellent.
I've made the butter and tomato pasta.
Creamy mushroom with the Brandy.
And a meatball recipe. I thought each dish was at least nine 😋😋😋😋😋😋😋😋😋.
Making this delightful dish this weekend.
Thank you for all your dedication and hard work.
Thanks very much and welcome to the channel.
Me too. Don't know what to make first 😀
@@cheflady9838 tonight I made the Mardi Gras pasta. Delicious😋
@@cheflady9838 His bolognese recipes is incredible. Also, the stuffed peppers. Pretty much every recipe of his I’ve used turned out exceptional.
I made this for my parents and it was a hit. Dad isn’t a wine person so mom and i loved it and dad only liked it but he still had seconds and thirds. He reminded me if James scoring your cooking a 7 while pulling the dish away from your wife and snarfling down the rest 😂It was so delicious but it was even better the next day. I used stew meat since my parents bought a cow and it was so easy and convenient. I think the quality of local beef is better than store bought. It was so, so good. I think next time I will add veg like a regular stew but the sauteed fresh cracked pepper was so good and the wine tenderized the neat to perfection. Thank you for the recipe! ❤🥣❤
This will definitely be a staple this fall/winter. Also just ordered the kit from Ghia!