This looks delicious, and I like the use of egg yolk as a thickener. This sauce is actually very similar to a rustic sauce allemande, or a sauce parisienne, which is a veloute thickened with egg yolk (and generally cream) and seasoned with citrus. Much more so than it is to a hollandaise, which mainly consists of emulsified butter fat.
Lmao, I remember someone taking the piss by saying you should use your pot lid to reduce the amount of dishes that need to be washed. He actually did it. The absolute mad lad.
AAAAAAHHHHH!!!! PAAAAAIIIINNNN!!!!!! I broke my hand yesterday because of the hate comments I get all the time. I was so angry that I punched a hole in my computer. Please don't hate me, dear c
Not the prettiest sauce??? Are you kidding? This whole dish looks succulent, rustic sauce and all! Adam, I love your recipes, thanks for re-kindling my love of cooking on a weekly basis 🙏🏾🙏🙏🏾🙏
Finally, the realities of browning beef for stew! It does stick, you don't need that uniform caramel color on both sides, and not burning the fond or drying out the beef is WAY more important than being splattered with oil for an hour because the chef said that how it;s done...right before the edit.
One of the best cooking channels I've seen. Excellent camera and editing with clear voice over, no irrelevant life stories about the recipe, good scientific references relating to food structure, useable alternative options for add in ingredients, use of imperial and metric measurements, a relatable pallet description on the taste and texture, demonstrating how not to cook the dish and explaining the difference between the quality of home vs chef cook in each dish. A well deserved subscribe.
@@snowparody Adam's video was enough, although one thing I did different was that I used much better carrots (from my own garden, and still fresh) and they were delicious covered in glaze and all that, so I didn't toss them out, but served with the meat. Other veggies were strained out of the liquid and tossed out. As for the rest, if you go by Adam's video it will be more than fine.
When I braise chuck roast, I render out some of the cut up inter-muscular fat chunks in a low heat pan. After all, at that point it is basically beef tallow. I render out just enough to brown the beef chunks and just use that instead of olive oil. Adds a little additional beef flavor.
I've been binging your videos as of late, and I knew as soon as I saw this recipe posted I had to try making it for myself. I didn't use any New Mexico chilis despite being from there since I could only find 14 oz packs, when I only needed one or two. I also threw the carrots in with the beef, which left out the lime zest, but the recipe turned out beautifully. The beef and the carrots both cooked to become super tender, and the sauce was a nice blend of different sweet, salty, and acidic flavors. My family was raving over it, so for that I say thank you.
I made this for a family-gathering as the easter dinner, but I switched out the pasta for cauliflower mash and just threw the carrots in the stew. Huge success, everyone loved it! It tasted like a bright spring day. Thank you so much. Gonna be an annual staple.
kinda reminds me of a moroccan lamb shank recipe I have sadly lost the original for - but its lamb shanks braised in about 50/50 orange juice, red wine, also served with mirepoix etc and served over cous cous. The sweetness of the braising liquid really helps balance the gamey / earthy flavour of the lamb.
hey adam i tired the zest in roasted carrots and its life changing... im not even exaggerating i hated cooked carrots for a long time but this was amazing since the day u posted this ive made this dish more than 5 times its a great snack or side dish and toss some potatoes in there i also added lots more seasoning (paprika, pepper, thyme rosemary, sage, garlic powder onion powder) and after cooking some zest and lime juice its phenomenal
I made this dish today with beef cheeks. Did not have any chillies, but added a little cayenne. Intensely delicious! The body and umami of the cheeks was perfect with the orange sauce. Thank you Adam!
I don't know how many times I've watched and re-watched this videos over the years. And tonight 'm meeting my parents after a long time, so I'm making this wonderful dish again. Thank you ❤
I just made this and it was delicious. Definitely bright and citrusy, never mind the sunny day in South Florida. I'm totally stealing zesting baked carrots for an explosion of flavour! The ingredients came out to around $32 from a Publix.
Not a call-out, just some information. Hello Fresh employees are forming unions across the country due to unsafe working conditions and low pay. Hello Fresh management has come out as anti-union (they didn't immediately recognize the union and begin negotiations) and has hired an anti-union consultant.
Back in my day work was work and wasn't supposed to be safe or for a fair wage! You worked in the coal mine until your lung collapsed, then you got your bowl of gruel and three dingy pennies as pay AND YOU WERE HAPPY TO GET IT!!!
Adam, I am absolutely excited to create this dish for the holiday season. The egg thickening technique is very new to me, but I like that challenge. Thank You for brightening up my days!
Adam, if you are doing a "homebrew" video, I have a bunch of tricks focused on beginners. Things like cold crashing with ice and how to avoid "extract flavor" hops use, shortened boil time, along with bottle conditioning and also cider tricks. Anyway keep up the good work.
Looks tasty. I usually render any separated fat, pour the excess into my jar of bacon grease, and use the tallow to sear the meat. Nothing wasted. Thickening with egg works fantastic. I make like it's oyakodon and do the whole egg, works just as well if you stir vigorously off the heat, and no separating, wasting the white.
I went ahead and pureed the remaining onion and garlic mush to get all the lumps out and that ended up making a nice thick sauce with the yolks doing the rest of the work.
I never realized I liked roasted carrots until I tried it in a hello fresh meal. I don't use them anymore, but I do add roasted carrots to my lunch or dinner multiple times a week.
First of all, Adam, I've just recently discovered your channel when your Coq aux Vin video came up in my search. I immediately recognized that you and I are chefs "simpatico" in the way we Substitute, Shorten & Simplify recipes (ill definitely be using Herbes de Provence in my CAV :). I'm looking very much forward to trying this dish and feel absolutely certain that I'll be surprised and impressed with the limy carrots as you first were. Rock on, brother.
This is a very satisfying dish. Tried it yesterday, worked out very fine. I blended the sauce and used some cinnamon which worked just fine as well. Thanks for the gift of teaching us how to use the eggyolks. Just perfect!
Be careful of how you use those dried chilis, they can vary quite a lot in quality (even within the same package) and often have bitter seeds or bitterness in the outer skin that will leech into the final product if you throw them in whole, but sometimes they're not bitter -- if I were doing this I would put the chili in a shallow pot of hot water and taste the water separately (very easy to clean, just rinse when done). Those chilis are typically used in things like an adobo rojo (red adobo) which is where the chili is deseeded/destemmed, rehydrated in a pot of hot (not boiling) water, and then thrown into a blender with tomatoes, raw onions and garlic, and then roasted or fried (as a coating for corn tortillas) for a sauce with a uniquely savory, sometimes spicy/fruity flavor that perfectly complements the savoriness of other Mexican dishes. This is what you would use in something like enchiladas rojas or pozole rojo.
Pork steak.... sear....bread with 00 flour.....shallow fry....drain excess oil...red win deglaze...butter....egg yolk... My go to cheap, fast , simple symphony of flavors in my mouth 😂😎🤘
Adam, is there any possibility of NY style pizza Version 3 coming anytime soon? I don't have any tips or whatever, because my expertise of customising a pizza only lies in changing the toppings from time to time.
@@Krysta1Rose That works, you can vary it with yogurt types but I gave up on it and want the yeast types now that I am willing to start it the day before.
I cut out the middle chunk of fat in a chuck roast and cut it into chunks, render it in a pan. Take out chunks add a stick of butter and as much garlic as you think you can tolerate. Then add boiled or roasted and peeled potatoes. Mash. Add some rosemary/thyme if ur feeling it. Beef fat mashed potatoes. Ur welcome.
For those of us that do not have a crissy tiegen pan, would an enameled dutch oven work? I'd much rather let this braise in the oven for 4 or 5 hours then on the stove top.
Although Adam’s egg was done perfect. You can also add the egg at the end, just when it’s come off the heat, to get to the right temp. It’s the same technique as carbonara, that might be a better method to manage damage control when first testing this
This is very similar to a style of Sephardi Jewish sauce called agristada, which is a lemon sauce flavoured with eggs made in a similar way to carbonara
I prefer adding lime juice last because it tends to disappear while cooking. something else I do is make sauce with potato starch because I like EXTRA THICC
I just used bottled orange juice, V8 Juice or apple juice in a braise ...without the water. The flavor will concentrate even without the zest. A splash of RealLemon or RealLime juice at the end to broaden the flavor profile. Otherwise it's a citrussy pot-roast prep.
I'm a convenient type of girls. I made beef ragout and braised fish during week days, whenever i have the craving, and I can't live without the crock pot. My suggestion is trying out the crock pot method to cut down the cooking time.
I'm the same. Love my crock pot! I sometimes raid my freezer and pantry and just put what I find in the crock pot and see what happens and I've gotten some delicious meals out of it.😊
Well, there's the beautiful question (speaking as someone who misguidedly turned leftover carbonara into a solid brick), what would be the best way to re-heat something that's got emulsified egg in it? Low heat in a pan? Minimum setting in the microwave for minutes on end? Oven at keep-warm?
![ROSÉ(로제) - APT. (Band VER.) (With. 이영지) [더 시즌즈-이영지의 레인보우] | KBS 241129 방송](http://i.ytimg.com/vi/IW8qaemx74g/mqdefault.jpg)
This looks delicious, and I like the use of egg yolk as a thickener. This sauce is actually very similar to a rustic sauce allemande, or a sauce parisienne, which is a veloute thickened with egg yolk (and generally cream) and seasoned with citrus. Much more so than it is to a hollandaise, which mainly consists of emulsified butter fat.
Thank you for your knowledge, based food science daddy.
@@ThisIsMattyTrying i second this
Why are you not verified?
Hey you were the guy in the why I season cutting board and not my steak video
Hey kenji love your channel!
Lmao, I remember someone taking the piss by saying you should use your pot lid to reduce the amount of dishes that need to be washed.
He actually did it. The absolute mad lad.
AAAAAAHHHHH!!!! PAAAAAIIIINNNN!!!!!!
I broke my hand yesterday because of the hate comments I get all the time. I was so angry that I punched a hole in my computer. Please don't hate me, dear c
how does it save dishes?
@@katilkoala5037 because you have to wash it anyway
@@katilkoala5037 because you don’t have to get a colander dirty
@@AxxLAfriku Alas! I hath shitted my drawers
Can't wait for the obligatory Christmas Roast video in about a month.
Or that moment when Adam cooks his Christmas dinner two weeks before Christmas.
@@allenbackbone “you can just put this in the freezer for up to 4-6 months if you want to. I actually prefer it rethawed”
I cant wait for the obligatory vitamin supplement update.
Extremely psyched.
@@novaknight402 rethawed?
That last tip at the end about the Orange wedge was amazing. Thank you so much. My kids wouldn't eat my food because it wasn't aesthetically pleasing
"You kids ready for dinner?" "I dunno, how many Likes did it get on Instagram?" "I CAN'T KEEP UP WITH THESE KIDS"
“Not the prettiest sauce”
Adam, that looks like my Mexican mom’s cooking, beautiful!
i didn't see the world "cooking" at first and got concerned
@@Hamox yes Adam's sauce is as pretty as a beautiful Mexican mom
Can I come over for dinner
That's gotta be amazing
Not the prettiest sauce??? Are you kidding? This whole dish looks succulent, rustic sauce and all! Adam, I love your recipes, thanks for re-kindling my love of cooking on a weekly basis 🙏🏾🙏🙏🏾🙏
Finally, the realities of browning beef for stew! It does stick, you don't need that uniform caramel color on both sides, and not burning the fond or drying out the beef is WAY more important than being splattered with oil for an hour because the chef said that how it;s done...right before the edit.
Roast carrots are honestly one of my favourite things in life.
Or roast parsnips with honey
One of the best cooking channels I've seen.
Excellent camera and editing with clear voice over, no irrelevant life stories about the recipe, good scientific references relating to food structure, useable alternative options for add in ingredients, use of imperial and metric measurements, a relatable pallet description on the taste and texture, demonstrating how not to cook the dish and explaining the difference between the quality of home vs chef cook in each dish.
A well deserved subscribe.
I’m from New Mexico, glad to see you appreciate our Chilis as well!
You guys are doing a great job down there with these chilis. Keep it up! 👍👍
Glad to see someone cooking chuck. My mom did wonders with it.
Thanks for the egg-yolk thickening trick. Gonna do.
the transitions to ads are so smooth that i am not even bothered by the ad and instead amazed on how you just did that, bravo Adam.
I just ate, and the rustic look of this dish makes me hungrier.
I made your "Candied beef butter" today, was amazing, thanks.
This looks like something I need to do next time.
I wanna try it, any tips on your end or was Adam's video enough?
@@snowparody Adam's video was enough, although one thing I did different was that I used much better carrots (from my own garden, and still fresh) and they were delicious covered in glaze and all that, so I didn't toss them out, but served with the meat. Other veggies were strained out of the liquid and tossed out.
As for the rest, if you go by Adam's video it will be more than fine.
I discovered the egg yolk technique with Matty Matheson's sauce when he made lasagne, it's crazy that it's not more common. Good looking recipe
Hey Adam! Can you do a video on Pumpkin Pie since Thanksgiving is coming.
Yes great idea!
Great idea!
You don’t want that believe me
wait you are the ice cream sandwich dude who got a special extra video
@@Hamox yes
When I braise chuck roast, I render out some of the cut up inter-muscular fat chunks in a low heat pan. After all, at that point it is basically beef tallow. I render out just enough to brown the beef chunks and just use that instead of olive oil. Adds a little additional beef flavor.
Same here. Save any excess tallow in the jar of bacon grease. Nothing wasted!
I've been binging your videos as of late, and I knew as soon as I saw this recipe posted I had to try making it for myself. I didn't use any New Mexico chilis despite being from there since I could only find 14 oz packs, when I only needed one or two. I also threw the carrots in with the beef, which left out the lime zest, but the recipe turned out beautifully. The beef and the carrots both cooked to become super tender, and the sauce was a nice blend of different sweet, salty, and acidic flavors. My family was raving over it, so for that I say thank you.
I made this for a family-gathering as the easter dinner, but I switched out the pasta for cauliflower mash and just threw the carrots in the stew. Huge success, everyone loved it! It tasted like a bright spring day. Thank you so much. Gonna be an annual staple.
kinda reminds me of a moroccan lamb shank recipe I have sadly lost the original for - but its lamb shanks braised in about 50/50 orange juice, red wine, also served with mirepoix etc and served over cous cous. The sweetness of the braising liquid really helps balance the gamey / earthy flavour of the lamb.
hey adam i tired the zest in roasted carrots and its life changing... im not even exaggerating i hated cooked carrots for a long time but this was amazing since the day u posted this ive made this dish more than 5 times its a great snack or side dish and toss some potatoes in there i also added lots more seasoning (paprika, pepper, thyme rosemary, sage, garlic powder onion powder) and after cooking some zest and lime juice its phenomenal
I made this dish today with beef cheeks. Did not have any chillies, but added a little cayenne. Intensely delicious! The body and umami of the cheeks was perfect with the orange sauce. Thank you Adam!
Can we all just appreciate how smooth adam transitions into his sponsors
segue expert
I don't know how many times I've watched and re-watched this videos over the years. And tonight 'm meeting my parents after a long time, so I'm making this wonderful dish again. Thank you ❤
Hey Adam, have you ever cooked with Oxtail? I think that'd make for a great video.
For sure, and honestly you could use the exact same method from the video with oxtail.
Pretty sure he used Oxtail in his original Demi glacé recipe, although I don't think he's ever made a dish with it.
Do I sense a Kare Kare video?
Coda alla vaccinara!
I just made this and it was delicious. Definitely bright and citrusy, never mind the sunny day in South Florida. I'm totally stealing zesting baked carrots for an explosion of flavour!
The ingredients came out to around $32 from a Publix.
Not a call-out, just some information. Hello Fresh employees are forming unions across the country due to unsafe working conditions and low pay.
Hello Fresh management has come out as anti-union (they didn't immediately recognize the union and begin negotiations) and has hired an anti-union consultant.
Nice, thanks for the info. I wasn't going to, but I'll pay for a subscription now!
@@d4n4nable that's how build a better world! One consumer decision at a time! /s
Back in my day work was work and wasn't supposed to be safe or for a fair wage! You worked in the coal mine until your lung collapsed, then you got your bowl of gruel and three dingy pennies as pay AND YOU WERE HAPPY TO GET IT!!!
@@ActuallyJozu 🤣🤣🤣
@@AlecWilcosky Indeed. Fuck unions. Lecherous waste.
Oh I love this, some pretty rad ideas here. Gonna steal this
Cum
Can you do a pumpkin pie recipe or a new Thanksgiving recipe, maybe another turkey recipe?
@@angelina-qi6eu ratio
I was just looking for something to do with egg yolks, never thought to thicken a sauce with them! Very good timing for this video.
Adam, I am absolutely excited to create this dish for the holiday season. The egg thickening technique is very new to me, but I like that challenge. Thank You for brightening up my days!
This was a lot of interesting flavors combined, going to try the recipe!
Adam is the only RUclips cook who actually cooks like the average person does at home.
Adam, if you are doing a "homebrew" video, I have a bunch of tricks focused on beginners. Things like cold crashing with ice and how to avoid "extract flavor" hops use, shortened boil time, along with bottle conditioning and also cider tricks. Anyway keep up the good work.
Askers?
Looks tasty. I usually render any separated fat, pour the excess into my jar of bacon grease, and use the tallow to sear the meat. Nothing wasted. Thickening with egg works fantastic. I make like it's oyakodon and do the whole egg, works just as well if you stir vigorously off the heat, and no separating, wasting the white.
On the topic of braise, you should do a video comparing simmering in the oven, simmering on the stove and pressure cooker for braising.
Wow. This among the most straightforward videos on RUclips
I do the egg trick with my bolognese sauce, super duper tasty rich way to finish sauces.
This is the most fusion thing I’ve ever seen I love it
I’ve had this before and it looks just as good as it looks, (I’m saying this cause it seems like most people in the comments haven’t tried it.)
This looks amazing! Definitely going to try this with a deer roast, thanks for the inspo!
I went ahead and pureed the remaining onion and garlic mush to get all the lumps out and that ended up making a nice thick sauce with the yolks doing the rest of the work.
I never realized I liked roasted carrots until I tried it in a hello fresh meal. I don't use them anymore, but I do add roasted carrots to my lunch or dinner multiple times a week.
i love your channel its combined with practicallity and science stuff your contet is so good keep the good content up
This looks absolutely delicious 😋
can we ask for pumpkin pie, i think it'd be a cool video
First of all, Adam, I've just recently discovered your channel when your Coq aux Vin video came up in my search. I immediately recognized that you and I are chefs "simpatico" in the way we Substitute, Shorten & Simplify recipes (ill definitely be using Herbes de Provence in my CAV :). I'm looking very much forward to trying this dish and feel absolutely certain that I'll be surprised and impressed with the limy carrots as you first were. Rock on, brother.
An Adam recipe without wine
👏👏 I'm amazed
Adam I’m trying to stop buying beef but this…. it looks so good
The egg yoke thing really worked and made the dish taste great, thanks! :)
.
.
It's interesting how he keeps the normal timed cooking sounds when he plays the sped up footage. It's a cool detail
This looks delicious Adam. Thanks for the recipe.😊
Been Keto since March. Miss them Pastas! Still enjoy watching cooking shows, looking for hacks.
Good on you I would have died without pasta keep it up
Have it with oven roasted vegies like zucchini and cauliflower.
@@Dave-rd6sp I remember 'that' video. I don't think he phrased it such but being on Keto, I remember agreeing with what he said.
Love your full dinner videos. So useful!
This is a very satisfying dish. Tried it yesterday, worked out very fine. I blended the sauce and used some cinnamon which worked just fine as well.
Thanks for the gift of teaching us how to use the eggyolks. Just perfect!
Me: *has to go to school*
Adam Ragusea: *posts*
Me: fu-
8:00 personally I think that sauce looks delicious, and even if it didn't, it's the taste that matters not the looks.
Thank you! I will make it for my whole family to enjoy
Oh man, those carrots look delicious!!!
I would add the zest near the end, as the oils in citrus peels are quite volatile. Adding them last contributes to a clearer and fresher flavour
Wow the direct over head shot for breaking down the beef was very different than the usual shot comp. for this channel
Be careful of how you use those dried chilis, they can vary quite a lot in quality (even within the same package) and often have bitter seeds or bitterness in the outer skin that will leech into the final product if you throw them in whole, but sometimes they're not bitter -- if I were doing this I would put the chili in a shallow pot of hot water and taste the water separately (very easy to clean, just rinse when done). Those chilis are typically used in things like an adobo rojo (red adobo) which is where the chili is deseeded/destemmed, rehydrated in a pot of hot (not boiling) water, and then thrown into a blender with tomatoes, raw onions and garlic, and then roasted or fried (as a coating for corn tortillas) for a sauce with a uniquely savory, sometimes spicy/fruity flavor that perfectly complements the savoriness of other Mexican dishes. This is what you would use in something like enchiladas rojas or pozole rojo.
Pork steak.... sear....bread with 00 flour.....shallow fry....drain excess oil...red win deglaze...butter....egg yolk... My go to cheap, fast , simple symphony of flavors in my mouth 😂😎🤘
Adam, your sponsor transitions are too slick. It's somehow strangely aggravating how smooth the transition is.
One of the recipe I would like to actually try. I personally always love savory food with fruit.
Adam, is there any possibility of NY style pizza Version 3 coming anytime soon? I don't have any tips or whatever, because my expertise of customising a pizza only lies in changing the toppings from time to time.
Would be cool if it was a non-needed raise dough.. just kneed it and bam pizza right away XD
@@MsTatakai self raising flour, salt and plain greek yoghurt :)
@@Krysta1Rose wait what ? really? than just do as normal and make pizza ? without the need of waiting hours to raise the dough?
@@MsTatakai Yes, but it wouldn't taste as delicious tbh. But very good texture!
@@Krysta1Rose
That works, you can vary it with yogurt types but I gave up on it and want the yeast types now that I am willing to start it the day before.
I would add red wine in the sauce and thicken with a cornflour slurry.
7:29 that quality🤯🤯😳😳
pure concentrated dense af flavour.
this looks like a comfy autumn dish, huzzah
I love a rainy night
I cut out the middle chunk of fat in a chuck roast and cut it into chunks, render it in a pan. Take out chunks add a stick of butter and as much garlic as you think you can tolerate. Then add boiled or roasted and peeled potatoes. Mash. Add some rosemary/thyme if ur feeling it. Beef fat mashed potatoes. Ur welcome.
you must be kidding me that sauce looks hella attractive
For those of us that do not have a crissy tiegen pan, would an enameled dutch oven work? I'd much rather let this braise in the oven for 4 or 5 hours then on the stove top.
I initially read the title as simply “Orange-braised beef egg” and was deeply concerned.
Although Adam’s egg was done perfect. You can also add the egg at the end, just when it’s come off the heat, to get to the right temp.
It’s the same technique as carbonara, that might be a better method to manage damage control when first testing this
I would ditch the carrots for sweet potato due to my own personal preference. Can't wait to try this one.
Hey Adam! Could you try Biryani which is an Indian rice and meat based dish?
The only thing I can say right now is OOOOH, WOW!
This is the first video I watch from you. Love it!
That looks incredible!
This is very similar to a style of Sephardi Jewish sauce called agristada, which is a lemon sauce flavoured with eggs made in a similar way to carbonara
Hi Adam, can you please do a video about the difference between Western and Eastern cooking?
The pumpkin saying *sup* made me laugh
Oo I have some dried ancho peppers leftover I might try this with those
Nice I just cast this up on the TV while my family are celebrating Diwali. My grandmother isn't happy 😭
@@svidyut4402 It's 6:15 I'm from the UK 😂
omg that with the fact that hindus don't eat beef is just funny
@@Hamox just realized that lol
I prefer adding lime juice last because it tends to disappear while cooking.
something else I do is make sauce with potato starch because I like EXTRA THICC
Happy Diwali Adam.. Lots of wishes and greetings to you!!!
"Can you pass me the wifi password?"
"It's on the back of the router"
Back of the router: Orangebraisedbeefeggyolk-thickenedsaucelimeyroastcarrots
I just used bottled orange juice, V8 Juice or apple juice in a braise ...without the water. The flavor will concentrate even without the zest. A splash of RealLemon or RealLime juice at the end to broaden the flavor profile. Otherwise it's a citrussy pot-roast prep.
Cant wait for the thanksgiving videos.
I'm a convenient type of girls. I made beef ragout and braised fish during week days, whenever i have the craving, and I can't live without the crock pot. My suggestion is trying out the crock pot method to cut down the cooking time.
I'm the same. Love my crock pot! I sometimes raid my freezer and pantry and just put what I find in the crock pot and see what happens and I've gotten some delicious meals out of it.😊
Well, there's the beautiful question (speaking as someone who misguidedly turned leftover carbonara into a solid brick), what would be the best way to re-heat something that's got emulsified egg in it? Low heat in a pan? Minimum setting in the microwave for minutes on end? Oven at keep-warm?
He does not miss
Ooh I’m gonna have to try this at some point. It looks incredible
_This beef 'bout to make me act up!_
LOVE this recipe.
Making this right now. Slowly braising in the oven as I type...
How did it turn out?
I like to think hello fresh is like, learning a spell with food. buy it once to learn the recipie and modify it to add to your arsenal.
Rainy day meal..by the time this cooks..it'd be rainy night meal
I need to stop watching your videos so late at night. I get hungry when I'm already in bed!