Orange braised beef | egg yolk-thickened sauce | limey roast carrots
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- Опубликовано: 3 ноя 2021
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**RECIPE, SERVES 4-6**
1 3 lb (1.36kg) beef chuck roast (or any other good braising cut, like boneless short rib or brisket)
1 onion
5-6 cloves of garlic
1-2 dried New Mexico chilis (very optional)
2 oranges
1 lime
1-2 egg yolks
2 lb (908g) carrots
1 12 oz (240g) bag egg noodles
tomato paste
oil
butter
sugar
salt
pepper
fresh herbs (I put thyme in the sauce and had cilantro on the side)
Trim any very large chunks of fat out of the beef as you cut it into big pieces - I got 16 pieces out of my roast. (Remember they'll shrink a lot). Heat some oil in pan (ideally one for which you have a lid) and brown the beef in two batches. While you're doing that, peel the onion and slice it into thin wedges.
When all the beef is out, put the onion in and fry it for a few minutes until it starts to turn brown. While you're doing that, crush and peel the garlic and throw it in with the onions, whole. Stir in a squeeze of tomato paste. When the fond on the bottom of the pan is about to burn, deglaze with two cups (475mL) of water. Return the beef to the pan.
Zest in both of the oranges and squeeze in their juice. Throw in the chilis, if using. Grind in some pepper and stir in two pinches of salt. Bring to a boil, reduce to a simmer and cover. It'll take 4-5 hours to braise until the meat is soft. Check on it once or twice to stir things around, make sure nothing is sticking to the bottom, and make sure all the liquid isn't evaporating out. If it needs more water, give it some. When the beef is about as soft as you want it, uncover and let the sauce reduce a bit while you prep the sides.
Heat the oven to 400ºF/200ºC. Peel the carrots and cut them into 1cm slices. (You could simply simmer them with the beef for the last hour of braising if you don't want to roast them.) Throw them on a roasting tray, toss with oil salt and pepper, and roast for about 20 minutes until golden and tender. Stirring halfway through helps. Zest the lime, and toss the zest through the carrots right before you eat. (Save the lime itself for the beef.)
Get the egg noodles boiling in salted water. Drain when done, and toss with a little butter to keep them from sticking to each other.
When you're ready to finish the beef, turn the heat off. Pull the chilis out and discard. Pull out all the beef chunks, being careful not to break them apart. Taste the braising liquid, and give it more of whatever you think it needs - salt, pepper, a pinch of sugar, a little lime juice.
With the heat off and the sauce definitely not bubbling, stir in one or two egg yolks, depending on how thick you want the sauce. Turn the heat back on and bring the sauce to a simmer, stirring constantly. (If you really boil it, the egg will go grainy.) You should notice the sauce thicken a little when it simmer and the eggs cook, but it'll thicken more as it cools to eating temperature.
Put the beef back into the sauce, and carefully coat the pieces without breaking them apart. You could also stir in some fresh herbs at this point, and maybe a little water if the sauce is too thick.
Put all the food on a plate and eat it. When you reheat any leftovers, do it gently so you don't overcook the egg in the sauce. 
Хобби
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?
“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 🙏🏾🙏🙏🏾🙏
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
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.
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"
Roast carrots are honestly one of my favourite things in life.
Or roast parsnips with honey
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 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
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 just ate, and the rustic look of this dish makes me hungrier.
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! 👍👍
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!
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.
Can you do a pumpkin pie recipe or a new Thanksgiving recipe, maybe another turkey recipe?
@@angelina-qi6eu ratio
Can we all just appreciate how smooth adam transitions into his sponsors
segue expert
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.
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.
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.
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 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 was just looking for something to do with egg yolks, never thought to thicken a sauce with them! Very good timing for this video.
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 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.
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.
This is the most fusion thing I’ve ever seen I love it
This was a lot of interesting flavors combined, going to try the recipe!
On the topic of braise, you should do a video comparing simmering in the oven, simmering on the stove and pressure cooker for braising.
This looks delicious Adam. Thanks for the recipe.😊
This looks amazing! Definitely going to try this with a deer roast, thanks for the inspo!
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.
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 do the egg trick with my bolognese sauce, super duper tasty rich way to finish sauces.
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.)
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.
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!
An Adam recipe without wine
👏👏 I'm amazed
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?
i love your channel its combined with practicallity and science stuff your contet is so good keep the good content up
Love your full dinner videos. So useful!
This looks absolutely delicious 😋
One of the recipe I would like to actually try. I personally always love savory food with fruit.
Oh I love this, some pretty rad ideas here. Gonna steal this
Cum
Ooh I’m gonna have to try this at some point. It looks incredible
Thank you! I will make it for my whole family to enjoy
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.
That looks incredible!
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
The egg yoke thing really worked and made the dish taste great, thanks! :)
.
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can we ask for pumpkin pie, i think it'd be a cool video
Wow. This among the most straightforward videos on RUclips
Diminishing returns.... sounds like a good team name for a british quiz show
Adam I’m trying to stop buying beef but this…. it looks so good
Oh man, those carrots look delicious!!!
Oo I have some dried ancho peppers leftover I might try this with those
Wow the direct over head shot for breaking down the beef was very different than the usual shot comp. for this channel
LOVE this recipe.
Definitely gonna have to make this soon!
Adam is the only RUclips cook who actually cooks like the average person does at home.
that looks absolutely delicious
Happy Diwali Adam.. Lots of wishes and greetings to you!!!
this looks like a comfy autumn dish, huzzah
pure concentrated dense af flavour.
Hi Adam, can you please do a video about the difference between Western and Eastern cooking?
It looks delicious 🤤
This is the first video I watch from you. Love it!
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.
It's interesting how he keeps the normal timed cooking sounds when he plays the sped up footage. It's a cool detail
Cant wait for the thanksgiving videos.
Thanks for this video.
Innovative creation adam
I love a rainy night
Yummo on the stew!
He does not miss
I would add red wine in the sauce and thicken with a cornflour slurry.
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 would ditch the carrots for sweet potato due to my own personal preference. Can't wait to try this one.
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!
8:00 personally I think that sauce looks delicious, and even if it didn't, it's the taste that matters not the looks.
The last time I was this early, vinegar leg was on the left.
Making this right now. Slowly braising in the oven as I type...
How did it turn out?
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.
another banger post adam
alright im making this tomorrow
Adam what do you make of the heterogeneity of the common pretzel stick. I’ve always found the crunch of the finishing salt is unique with every bite.
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?
The only thing I can say right now is OOOOH, WOW!
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
hey adam any plans to do a pressure cooker recipe in the future. i have a stove top pressure cooker and it takes something like this from a multi hour meal to only taking an hour at most
you must be kidding me that sauce looks hella attractive
Adam, your sponsor transitions are too slick. It's somehow strangely aggravating how smooth the transition is.
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.
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
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.
Can you rate the everything pan as they seem to have glowing reviews.
Spoiler: It's just overhyped non-stick cookware.
Amazing what paying for reviews can get you
It's overpriced, overmarketed shit that won't last over a year of heavy use. There's your review.
Look up internet shaqs review
Beautiful and impractical
Hey Adam! Could you try Biryani which is an Indian rice and meat based dish?
Yo... That looks crazy.