Beef Tips and Tots - Food Wishes
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- Опубликовано: 21 авг 2024
- This technique is an easy and wonderful way to turn even the toughest, leanest, cheapest cuts of beef into a delicious, succulent treat. Whether you serve on tots, rice, pasta, or a big pile of mashed potatoes, I hope you give it a try soon. Enjoy!
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The school I work at served tater tots at lunch today. I told a table of first graders that “tater tots” is short for “potato toddlers” and they all gave me a blank stare of disbelief. One groaned and rolled her eyes. I just felt like you needed to know this, Chef John
So, I grew up loving Tater Tots in Florida, we moved to Idaho, they call em Tater Gems.
@@rhettlover1 in australia we call them potato gems :)
@@rhettlover1 I love this!!
yet again, another good name for a band..
It’s our supper tonight and we’re all happy. 😋☺️🍷
1:58 "If it doesn't fit, just force it" - said with the calm voice is just pure gold!
Every person packing for the airport.
@@BigstickNick jumping on the luggage
Sounds like me with asian girls
Kudos to Chef John for saying topping tips with tots without any bloopers and for using tots!
"There's really no wrong way to top a tot with tips." He repeatedly said this without breaking up or flubbing his lines. A true master.
Chef John is a national treasure.
Seeing the day this was posted..."You are after all the Qui-Gon Jinn of cutting your beef thick or thin."
May the 4th be with you.
Hahaha! Very good! May the 4th be with you also ⚔️
My soccer team all had their hair up in space buns and took a picture with life sabers for the 4th be with you
Well played
You say "Tater Tots," and all of my sophistication goes out the window. I love 'em!
I can make potatoes a hundred ways, but I agree... No shame on Idaho, but the mention of tots instantly takes me to a simpler Napoleon Dynamite mental territory
Rather have tots than fries. YummO
Tots might be potato's perfect form.
They are undomesticated fries
It's one of the foods I won't admit I love.
_You are, after all, the Michael Scott of your Beef Tips and Tots!_
You are the Scott’s Tots of your... wait...
@Stannis Baratheon if only Joe Biden was that competent.
That being said, let's not politicise food any more. I still have nightmares from trying to explain to some kid at the local fast food joint that freedom fries were actually French fries that took a shower at some point in their life and were actually on the menu.
@@sumduma55Now insults to the French? Please take your trump bs somewhere else some of us love.chef johns page.
👏🏿👏🏿👏🏿👏🏿
@@sumduma55 This guy - "Hey everyone. I'm going to say a jerky political thing and then tell everyone else not to make things political because I'm too much of a snowflake to take what I dish out". Sounds like a typical Trumper!
"There's really no wrong way to top your tots with tips." That's a dangerous tongue twister, sir. Bravo.
Actually, I find it kind of weird the way guys call other guys 'sir' all the time on RUclips. When do you ever compliment women by saying 'ma'am?' Or do you even bother?
@@wandasetzer1469 Quite often in my case. But I hear ya.
@@GeezNutz Thanks for hearing me.
@@wandasetzer1469 Sir and ma'am, aren't usually used as a formal way of address to a person on the internet, but rather a tongue-in-cheek one. So, yeah, if Chef John had been a woman, he'd have probably been addressed as "ma'am", as I've often seen it being applied to women as well.
@@wandasetzer1469 people in the southern us use "sir" and "ma'am" both formally and informally depending on the context
Only Chef John can get away with a recipe video featuring both a gorgeous, high class Staub brand skillet...and tater tots. 😂
i was totally scoping that skillet too 🤣
Chef John was slumming here or he would have used his Le Creuset. But I'll use my plain cast iron, thank you.
I used a large, deep ceramic coated iron pan with a lid that I got from Costco years ago and hadn't ever used. It was beautiful and perfect. I doubt Costco still has that line, but if it does, I'll get more. You don't need to pay big money for that stuff.
Finally a meal both Napoleon and Tina can enjoy together.
Eat tha fewd ya phat LARD!
These are some top tips for getting your tip-topped tots in tip top shape!
Bravo!
Beef tips are so underrated. You almost never see them on restaurant menus anymore, even in the south.
Guess what I made for dinner? It was fantastic! I made mashed potatoes because I didn't have tots in the freezer, but the recipe is a keeper according to my husband.
Anyone else besides me that has a watering mouth watching as he picks the beef with his fork?
* raises hand slowly *
@@Bluebelle51 lol
Back in 1984, I turned 21. My co-workers and I would go every Friday after work to Cask & Clever in San Bernardino. They always served Beef Tips on their free appetizer bar and were my favorite. On my birthday, we’re there celebrating and the waitress asked how old I was. My co-worker shouted, “21”. Thing is, we had been coming in for a year. 😊
Chef John has taken his verbal acrobatics to new heights with this one. Combined with a great recipe, this is true RUclips art.
Wow that technique looks like a good time. Like slow cooking beef in a pan.
Hell yeah! Fuckin love chef john!
It is slow cooking beef in a pan. I like it too. I'll use a 10" Lodge.
Wow. That comment looks like sarcasm. Like saying one thing when you mean another.
@@dbone3356 is that how sarcasm works? 🙄
Chef John is like that awesome uncle or family friend that makes every party your parents throw so much more fun. Witty banter extraordinaire
My mom made beef tips and rice or egg noodles when I was growing up.... never tots! How cool!
I think I still would prefer the way mom made it. Love egg noodles or over a mound of riced mashed potatoes.
Yeah I remember egg noodles. Probably had it in the Navy too.
So...ghetto beef stroganoff?
The noodles need to be heavily buttered, of course.
@@CorruptinMind I though ghetto beef stroganoff used hamburger or ground beef.
I actually do not know why it's called ghetto either. It certainly was a staple in a lot of homes outside a ghetto.
"Eating is a necessity but cooking is an art". The art is in the simplicity of things. This Beef Tips and Tots is a confirm of it. Cheers, Domenico.
There is no wrong way to top your tots with tips.
Oh my God, fanning my face, that looks great.
I feel like Chef John just made it up so he could do the voice over for it.
You must be new here. XD
The tots and tips, right?
What tipped you off?
This video is the culmination of Chef John's punny dad jokes
It’s crying for a dash of cayenne and sour cream 💕
Well then, "that's just you cookin"😉
I am now surprised when Chef john doesn't add a bit of cayenne to a dish
@@ursafan40 I think he does that just to keep us on our toes... our *TIP* toes.
creme fraiche 😋
@@xevira :-)
"There really is no wrong way...to top a tot with tips." Congratulations for nailing that sentence without a racy mistake.
first thing i thought of LOL
The man doesn't miss!😂
I would have needed several takes.
Please never die. Your voice and your dishes are iconic!
There is a kebab dish in Turkey called Cokertme Kebab. I generally use a blend of short rib and stew meat but I marinade the meat with spices (garlic, oregano, paprika, soy sauce, gochujang and pickapeppa sauce)a day before. I sear the meat just like you do and add a liquid such as water or broth. I cover tightly with aluminum foil twice and cook it in the oven for 3-4 hours at 350F. By the time you take it out of the oven, you’d have an amazing tasting beef with reduced glaze. To serve this:
You lay french fries first and then add tzatziki (garlic with strained yogurt) and then add stewed tomatoes with garlic and oregano and the meat on top.
It is just phenomenal and one of my favorite all-time dishes.
Just made this to put on fresh baguettes with grainy mustard and jack cheese. Yum oh!
"...Top a tot with tips" Chef John is doing a verbal high wire act on RUclips.
Was about to say... That's an awkward one
So many quotable quotes, all within a 9 minute, seven second video. What a joy to watch. Will be making these! Thank you, Chef John!
Chef John, I'm portuguese and I'd add a generous amount of onion. Let it all cook until the onions and garlic break down and make a delicious and thick gravy. No need for the flour.
Chef John is the the Drew Barrymore of you don't know what to make anymore.
Grandma never added salt because she'd use ketchup and bullion cubes. Cooked it on the stove top in an enamel Dutch oven.
My Nonna used to make a stew with this type of meat. She made it with some of her sauce, some homemade broth, sweet peppers, onions, potatoes and lots of other stuff and we would eat it with her fresh bread. I still make it a lot in the winter. My dad always referred to it as “Wop Slop” which got him hit with her wooden spoon a lot. lol! But sometimes those cheaper cuts go unnoticed and with just a little patience they can really make a great dish. I’ll absolutely try making this ASAP. There’s a farm near my home that sells cheese curds so I’ll use those on top!
The finish and poutine comparison got me. I am a long time listener and first time caller.
Thanks John from another Jan...
The sexual innuendos in this episode are pure gold 👏🏽👏🏽
😭😭😭😭😭😭😭
Food is sexy 🤷🏼♀️
@@kccfanpage1348 Tips...
If you go totless everyone will just stare at your tips.
@@tdowling149 🤣
For how little was done to that beef and gravy, that looks bloody amazing. I can almost smell it through the screen.
This channel is my go to source for great recipes, and listening to Frere John is free therapy. He's the Bob Ross of cooking, basically. Couldn't find an applicable rhyme there, sorry.
I stopped eating meat some years ago, but watching this video actually made my mouth water. You’re a bad boy, chef John!
I had my eye on that damn butter melting the whole time- felt like eternity
When he added the red onion i actually said out loud " oh fuck yeah"
Chef John, your voice is ASMR. I’m a vegan so no chance of me making your dish. But I love just listening to your voice.
Chef John and Cowboy Kent Rollins are both American treasures .
I love how you cook like all of us....."I lost patience..."
Well said. Guilty as charged.
This reminds me of lots-a-tots. A recipe I repurposed from a dish served at Hooters!
Ive done beef tips and rice all my life. It’s good, damn good. But my mind has now been blown.
“Honey, turn on the oven NOW!” Thanks Chef John.
This is another one that I've made for my family and we loved it! It is restaurant quality for sure. Each recipe that we try of yours is so good. We enjoy your flavor profiles which match our own. So much appreciation for you and what you do. Thanks!
now, that is a tip top recipe!
Cant wait to see the outtake video of the likely 50 attempts it took Chef Joh to say "...top a tot with tips"
Alright John...one of the BEST recipies EVER!!! We did this with some of the worst shoe leather beef we ever had the displeasure to buy. We were ready to throw the rest of it out. Nope...came out perfect. May actually have been one of the BEST beef dishes I have ever had. My wife served it with air fried potato wedges and a side of your famous Crème fraîche. AWESOME! Thanks for saving our meat.
i don't eat much red meat anymore.. this looks delicious! must remember it for when i treat myself to beef. only i would serve it with a side of veggies, like broccoli. or maybe sugar snaps...
No veggies on the plate looks weird. where i live (Netherlands) the default evening meal is an AVG-tje which means a simple dish combining Aardappel (potato dish) - Vlees (meat) - Groente (vegetables). it would be served either combined on 1 plate per person, or separated with pots on the table (Mum serves).
WARNING! DO NOT TRY TO SAY " Top your tots with tips" 3 times fast in front of your 8 year old. (He hasn't stopped giggling yet)
OK, that is the funniest thing I've heard today.
“we’re gonna make it wet, then make it dry. Then make it wet again!” The amount of innuendos in this video is astonishing.
😂
Sheeit all I know how to do is make it dry
You are the super Nintendo of your dirty innuendo
Except that tots are involved so maybe we don't celebrate too hard.
did basically this recipie on rice, but added onion, green bell pepper and mushroom. tastes excellent. so beefy.
Yes I’ll try this very soon. Like TODAY. I can already tell it’ll be my favorite Dish. [Seattle WA]
"Tips and Tots, sir?" Dr. Seuss approves of this episode.
If you wanna slip some tips inbetween the tops 🤣 hope it's just me with my mind in the gutter 🤣
Nah it wasn't just you. Like
Matt Gatewood said in the comment below yours Chef John is doing a verbal high wire act on RUclips. I'm surprised he didn't have a nip slip... Ooops I meant a slip of the tongue (between the tips) LOL
can you imagine that there are people in this great big world that deprive themselves & their family & friends of wonderful dishes like this - such fools - this is awesome & tastes great (i serve it as an appetizer though - not a main course) - enjoy! 😁
Chef John's back, always amazing
Tong-trailing round the outside
Staub pan deglazing
Missed a great chance to joke about giving your tots the oooooole' Tippa Tippa
I don't even eat beef but I see a Chef John video I click.
Oh, damn..you reminded me I can't eat this hahah. It looked really good! But, alas, no beef.
I knew I was never going to make this (or probably never, I think I know one person who would love it) but I watched it anyway because I just love having a little visit with Chef John.
Making this again for the seconds. A true winner in this house
Tips and tots are the new Peter Piper and his pickle.. 🤭👏🏼😂
I just realized if you add some mushrooms and onions you'd basically have beef bourguignon.
Or add cream and have Beef Stroganoff.
See, these are the eye opening moments, the mental bridges that help navigate cuisines. From here you can go anywhere with this recipe!
Find the irreducible core, then build back up.
Add veggies, and top the tips with puff pastry and you got a beef pot pie
I gotta say, I’ve been around the USA , I’ve been in several other countries , but never have I ever even heard of this thing. That said, it looks pretty good.
This looks like the most amazing comfort food meal.
@4:25, is that Better Than Bouillon?
Had to be
Bouillon is broth, base is stock if memory serves me
@@R1chardH I’m talking about the brand “Better Than Bouillon”. It’s a paste.
@@BakersTuts most likely
It certainly looks like it. And everybody is using that stuff these days! It's a good product IMHO, but I also like Knorr and Maggi Stock cubes, which don't have to go in the fridge.
Chef John was just high as hell, recorded a video, and was like "well, guess I gotta use this footage".
When I visited Belgium, they put stewed meat like this on fries. Delicious!
Hello John..I use alot of your delicious recipes to introduce to my Family, I live in Paraguay..."Para-What" you say. And in South America they don't have Tater Tots and if I think you can create a recipe to make a Amazing Tot, then I can become a King in Paraguay..I'll be waiting for it..thank you Chef John..Expat Ivan from Paraguay.
Man, you put some cheese curd on that and you've got yourself a completely non-traditional, but extra gourmet poutine.
EDIT: Aw, shit. Commented before he added the onions and cheese...
I need this.
CJ's voice smooth as putty,
Always funny never smutty
Never rude and never crude.
You’re either not paying attention or you’re kinda slow, because he’s often ribald. As this sort of thing seems to offend you, I’m leaning towards the latter.
Chef John. You are so amazing. I really appreciate you and all the wonderful recipes and cooking tips you share. Thank you!
I double that thought as I am whipping my way through this recipe for my husbands birthday dinner tonight I still have to bake his chocolate cake which he requested at the last minute. I should make him a strawberry one just to be a brat for telling me, not asking politely. He thinks because it’s his birthday manners should be forgotten! Hell no! Not when you’re asking someone who is Disabled to go the extra mile which I normally wouldn’t mind and he knows that, but Im still on a crutch and healing from a concussion after a bad fall from getting him a drink when my knee buckled sending me baciinto the door frame resulting in staples in the my scalp . And no balance anymore hence the crutches for balance now and he wants a chocolate cake! Yea ok birthday man ! Let’s see how much e lax I have left to put in it! Or in the iceing! Yea that’s the ticket!! Exlax iceing!! I should video it, but my cell is crap! So ‘I’lljust rewind it in my headsto remember it and lay when in a bad mood to make me feel better on bad days! That shot each the jackass to ask for baked goods whwn I can barely walk acts room myself unassisted!
I reinvented poutine as a young lad at Mom and Pop restaurants with my dad where I always ordered my crinkle fries with gravy, dad thought I was nuts and boy did I get the looks, I guess the Canucks beat me to it.
@6:39, this is starting to sound like a Dr Seuss tongue twister
Seriously sounds like something made up as an excuse for Chef John to combine meat with hash browns.
I’ll take 5 plates.
Got a brand new stove in my Apartment today. Nothing special, just a basic GE electric. But I can cook things now!… Its like a whole new level of following along!
Thanks Chef John, I got beef tips from the neighborhood pub a couple weeks ago and was wondering how to make them at home!
I can taste it through the video. I love it a tot. 🤣
How he got through all this without saying “tits” is beyond me 🤣
You said what I thought!
My kind of dish. I love tots. My signature dish is a green chile, egg, cheese and tots breakfast burrito. This wold make a great steak poutine by adding curds.
Greetings Chef John. Thank you for posting this video! I made the steak tips last night severed over a bed of brown rice with pinapple and honey along with roasted golden and red beets and carrots. It was excellent and your technique made the dish.
Nice
I've got a tip for you, and it's all beef.
I love cheap recipes from Chef John!
My Brazilian wife would pressure cook this cut of meat and make it reasonably tender, but probably not as tender as this method would do. Looks good John.
I am doing this tonight instead of working out....
You’re such a beerfcake. 😂
People love pointy food:D
easy experiment for home: if you have a vegetable like carrots take the same carrots cut them up two different ways - into rounds and pointy shapes - and see which people prefer
I've found my family prefer the pointy
@@willdbeast1523 yeah, I have read some interesting stuff on this. Maybe there is truth to it. Quite interesting.
This is basically the same recipe I have been making for years, and it is divine.
To add a bit more complexity I like to include green and red bell peppers, and a shot of Worcestershire sauce. Personally, I like serving it over white rice, but egg noodles are also very good.
I made this with beef cheeks. It seemed like a cool ingredient. It had a lot more fat than I expected, probably at least 1/3 of the weight so it wasn't as cheap as I thought. I cut away all of the solid fat and proceeded with the recipe. But the meat still had a lot of fat and chewy things in it. It just wasn't pleasant to eat. It tasted good but the texture was terrible (yes, I cooked it until the few pieces that were meaty were very tender). I'll make this again soon but get a lean piece of meat. Thanks John, love your stuff.
Umm! Braised beef,... so yummy and tender. I love using tougher bit of beef, they do tend to be full of beefy flavor.
Nice revisit to a great dish for cooks who don't keep such a close eye on finer cuts of beef. Thanks C John.
I've got stew beef I'm going to brown in bacon grease, then cook in my crockpot with tomato paste and garlic. I love the idea of this with tater tots. My kids will love this served with brocolli
I've been browning cheap beef in bacon fat lately and it seems to be a great tenderizer (and adds super flavor)!
Be sure to deglaze the pan and add the fond to the crockpot.
I can't believe people hate on chef's voice. I love it!
Damn. Another keeper, this was absolutely fantastic. I deglazed the skillet with a little red wine right after the “add flour step” and then added the beef broth. Thanks, Chef John!
This is the first video of your I’ve ever seen and I love it! Lol not only does the food look amazing but I love the way you talk too.
It reminds me of Francis from the channel cooking with dog, in a way.
Chef John knows lighting, a lighting artist. 😍
Dry with towel. Marinate in kosher salt 4 hours minimum on elevated grill to allow drainage. Sear on very hot iron (usually 5-8 mins/side for 1-2 inch thickness to your desired done-ness). And enjoy!
I have never heard them called potato tots. You are an innovator among innovators chef