Hey guys!
I want to make this recipe
https://www.youtube.com/watch?v=8uzLRSl3u2w
(english sub available, ignore tensions between the hosts)
any additions or subtractions?
also,
>no bacon/salted ham
>no bay leaves
>only have thin stainless steel stock pot
>only red wine is woodbridge
>using previously frozen beef round
The two most important players are the beef and wine, so should I wait until I can get better ingredients? Is it at all possible to substitute the bacon with something like extra butter and some worcestershire sauce, or should I just buy bacon?
Considering posting pics if I have a good setup. Even if it doesn't end up working out, I appreciate any thoughts or suggestions! Maybe it's the weather here; I've been paying a lot of attention here to anyone's thoughts on slow-cooked beef dishes. If you'd like, I can repost a recipe for beef shank in vadas sauce that looked really good
you can make a beef stew in red wine and use that as a guideline if you want, but yeah round is not a good stewing cut.
>>7407036
shit, my bad it's actually chuck. not really sure how I got them confused
>>7407027
Your meat is fine.
The bacon/ham really helps the dish; you sure you can't scrounge some up?
Your pot is not ideal but it will work; just make sure you watch the heat so it doesn't burn to the pan.
I'm not familiar with Woodbridge wine. I would say that you shouldn't use cheap shit, if that's what you have. If the wine tastes off then you will only concentrate those nasty flavors when you cook it down. On the other hand there's no need to splurge on expensive shit either. Use something you'd be willing to drink.
>>7407065
Woodbridge is classic Californian chemically treated garbage, loaded with adjuncts. It's not quite the worst thing possible but when I make bourguignon I usually go for a cotes du rhone or some cheap spanish wine from rioja or catalayud. Less chemical shenanigans and value priced ($10 or less)
>>7407056
chuck is good
>>7407094
No it's not. Unless you like the aroma of Welch's grape jelly in your stew. The days of Chuck having any chance of not sucking ended at least 15 years ago.
>>7407097
what the fuck are you talking about
>>7407104
"Two buck chuck". A wine that was sold by Trader Joe's that was once very well known as good value for money.
>>7407065
Arghh... you're right. Okay, I'll go pick up some bacon. Thanks for the tips
>>7407088
What sort of taste do you go for in the wine, if any? or should it not take that much thought?
If you guys couldn't tell already, this is my first time making anything like this. /ck/ has really helped me out in the past, so I really appreciate any input
>>7407114
haha when anon said chuck, we were referring to the cut of meat. thanks though.
>>7407126
Grape tannins are your friend, oak tannins are basically uninteresting in a beef stew and (with new world wine) often go together with heavy use of adjuncts
Think garnacha, cab sauv, cot/malbec, tempranillo. But prestige varietals are not usually a good value proposition, so I lean towards varietals you find in traditional warm climate wines from less prestigious but still respectable appellations
Also this is seriously getting into ultra autismo, just get a cheap cotes du rhone and focus on the cooking
Alright, here we go...
>>7408531
Vegetables I'll be using in the marinade
>>7408569
>>7408592
Spices (that i hope are enough)
>>7408604
Now to the meat!
>>7408569
is that cilantro? also where is the thyme?
>>7408618
Okay, it's all in
>>7408625
Yeah, it worked when i simmered it with some chicken stock i made for some gravy once, but i guess we'll see.
And is it better to use dried thyme than no thyme? Alright, I'm doing it
>>7408671
And...in goes the tempranillo/garnacha
>>7408685
And the marinade is done! Well, if it either turns out well or crashes and burns miserably, I'm sure it'll make for some good fodder for the 3 of you reading this. I'll see you guys tomorrow. Any corrections/suggestions you guys make in the meantime I'll try to follow
And brown the meat next time, before adding the other ingredients.
It will be fine, but browning will add depth to the final flavor.
>>7408737
Definitely looks like round to me as well.
>>7408737
NVM found it:
https://www.youtube.com/watch?v=zA2ys8C-lNk
1:48
>>7408737
>>7408754
uhh... I read the label again and it said "chunk eye of round"
>>7408779
...okay so the korean store closes in an hour and a half. We're going for a field trip. i'll rinse off the round and think about what to do with it later.
>>7408826
Wish me luck!
>>7408779
LOL
The chunks will make fine kebabs.
>>7408856
H mart: where all races can come together and silently ignore each other to Rhianna
>>7408905
Lol just met my aunt i haven't seen since childhood
"you know, you should really get an internship. But also, some don't even pay! Still, it's worth the experience"
>>7407097
are you daft m8
>>7408922
An entire aisle!
>>7408922
are you korean? are you a grill? that Hmart doesn't appear to be in london.
anyway you can by my intern if you know what I mean.
>>7408931
Lol this is it, right?
fuck, 12$. This better be worth it
>>7408944
Do Asian grocery stores sell bean sprouts in bulk? I haven't been able to find any (in bulk) at Mexican grocery stores for two years.
>>7408932
Eww! I only talk to nice boys. About my crippling loneliness without a girlfriend...
Alright! time to check out
>>7408947
Damn, that's a rip off for chuck roast. It's usually $4-5/lb around here.
>>7408948
Bulk? This is what they have here
>>7408947
Holy fucking shit!
Was just on sale at Fred Meyer for $2.99/lb.
>>7408948
Not sure, but I was in the biz for a long time and the local guy who grew them said it wasn't worth the time because they are so cheap. Asked Fred Meyer produce guy why they aren't available anymore and he said due to the continuous problems with food born illness, corporate pulled them from the shelves permanently. AFAIK broadliners still sell them, but that's of no help to us.
tl;dr I think ppl have pulled them from shelves due to continuous food poisoning issues.
>>7408973
>they are so cheap.
That is to say, there isn't a lot of profit in them.
>>7408944
>>7408947
>fuck, 12$. This better be worth it
Normal people wait for specials. Yeah, beef is expensive as fuck lately.
>>7408967
I meant like in a big container with a scoop, fill up a bag, weigh it, etc. But that's close enough I guess.
Looks like a better deal than the sealed package stuff.
>>7408973
>I think ppl have pulled them from shelves due to continuous food poisoning issues.
Damn sensitive stomachs I say.
>yfw op will spend an hour looking at shit other anons request him to look for
>>7407027
Do you drink the wine after marinading?
>>7408983
Haha I'll be sure to save you some
Anyway, okay. Back home
>>7409024
Step 43
Remove sinew
>>7409040
>>7409045
And lastly, since i was there i could finish the marinade with:
>>7408982
I was just trying to be helpful!
>>7408978
You guys are worth the extra 6$ ;)
>>7408863
hmm... I'm thinking of just tossing in some kosher salt and pepper to the round and letting it sit until I'm ready to use it. kebabs sound really good.
>>7408747
our friend the youtube chef browns after marinading, and I think I'll do it similarly, but you'll see tomorrow the whole plan
okay, I guess that's it for now. I'll be brooding over everything that could possibly go wrong / looking at all the other stuff you guys are doing. we'll pick this up tomorrow :)
>>7409219
Kebabs for sure. Not sure what else to do with them.
How's the boof going?
>>7409893
haha you tell me
>>7411310
Alright, everything has been sifted. I'm going to dice the onions so they disintegrate later, then I'm going to sear
>>7411314
But first I'm going to pat the meat dry
>>7411316
Alright, heat is on.
>>7411379
Lesson 1, stick to lower heat when using this type of cookware
>>7411396
Meat looks dank though
>>7411404
In go vegetables
>>7411425
And some pancetta
>>7411425
my eyes are bleeding looking at those carrotes
>>7411429
In goes the wine
>>7411468
Aaand i just remembered i forgot to add flour
>>7411472
This is what the roux looked like before i put it in
>>7411472
the fuck are you doing OP
furthermore, these photogs make me want to vomit
>>7411481
jesus did you mix your roux with a plastic spoon?
It shouldnt have lumps like that at all
>>7411481
Simmering on low for the next few hours
>>7411485
I'll make sure it plates well senpai, But it's not because i like you or anything!
>>7411507
Uhh... Yeah i changed to chopsticks after a few seconds though. I was a bit desperate at that moment.
>>7408592
No love for mushrooms?
>>7411519
Do you not own a whisk?
>>7411534
I actually love mushrooms, but didn't get any this time
>>7407027
Rule of thumb for cooking wine, and a French saying : if it isn't good enough to be drank, it isn't good enough to cook with.
>>7408948
>>7408973
It's easy to grow yourself :
https://www.youtube.com/watch?v=-m74YYPVbWU
>>7411519
>It's overcooking
>Take pan handle in left hand and take off the heat.
>Turn heat lower or off.
>Then go look for a wooden spatula/spoon, that should be near the stove, while just keeping the pan in left hand.
>>7411510
& there it is! Tasted pretty good. I cooked it too low on the electric, but turned it up and all the meat flavors came out. Would recommend anyone to try making
>>7412272
