Reversed braised beef shoulder sweet pickle glaze
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Date: 2021-06-17
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Comments and reviews: 10
James
It's a nice recipe Adam, but I can't help thinking it would be improved many fold by adding onions, garlic and other aromatics to the water you stewed the beef in. It would have dramatically improved your glaze and added wonderful flavours to your beef. You could have just chopped them up and stuck them in. For a man who has made one of the best vegetable soups on the internet, I would suggest you carry the lessons you learn in one style of cooking into all your cooking.
The best example of this I know is the italian/Indian dichotomy. People brown their meat when making a pasta sauce but don't when making a curry. Make a curry and brown your lamb, it takes it to another level.
I struggle to understand why we learn particular practices in one style of cooking and don't transfer them into all our cooking. Different cultures found different methods of producing beautiful food. Combine them and you get something unbelievable. I really do think you could be the best proponent of this.
Make a keema masala and brown your lamb like you would brown your beef for Bolognese. Add lamb or chicken hearts like you did. Or make a shin beef/chuck steak and stew it in the aromatics you would usually use. It takes it from good to sublime. I don't know anyone better who understands all these practices and is capable of amalgamating them. Your pizza video pales in comparison to the numbers you could get if you take this next step. It's not fusion in the way it has previously been described. It's genuine fusion.
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It's a nice recipe Adam, but I can't help thinking it would be improved many fold by adding onions, garlic and other aromatics to the water you stewed the beef in. It would have dramatically improved your glaze and added wonderful flavours to your beef. You could have just chopped them up and stuck them in. For a man who has made one of the best vegetable soups on the internet, I would suggest you carry the lessons you learn in one style of cooking into all your cooking.
The best example of this I know is the italian/Indian dichotomy. People brown their meat when making a pasta sauce but don't when making a curry. Make a curry and brown your lamb, it takes it to another level.
I struggle to understand why we learn particular practices in one style of cooking and don't transfer them into all our cooking. Different cultures found different methods of producing beautiful food. Combine them and you get something unbelievable. I really do think you could be the best proponent of this.
Make a keema masala and brown your lamb like you would brown your beef for Bolognese. Add lamb or chicken hearts like you did. Or make a shin beef/chuck steak and stew it in the aromatics you would usually use. It takes it from good to sublime. I don't know anyone better who understands all these practices and is capable of amalgamating them. Your pizza video pales in comparison to the numbers you could get if you take this next step. It's not fusion in the way it has previously been described. It's genuine fusion.
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Bacon
With respect to the fire, I think you could possibly try and boil off the water from the beef fat like you would do with clarifying butter (in a separate pan, before searing the meat, resulting in less splatter and less potential gas stove fires. Or, you could take a page from Adam's demi-glace video and make the liquid less reduced, resulting in a cleaner separation of fat and water.
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With respect to the fire, I think you could possibly try and boil off the water from the beef fat like you would do with clarifying butter (in a separate pan, before searing the meat, resulting in less splatter and less potential gas stove fires. Or, you could take a page from Adam's demi-glace video and make the liquid less reduced, resulting in a cleaner separation of fat and water.
reply
EricLeafericson
Just bought a pressure cooker, this recipe is perfect for it! Bit of advice though, for that initial sear, either remove the pot from the cooker and heat the pot up on a separate pan, or just get a separate pan out to sear it.
Reason being, the heating element on most pressure cookers doesn't get very hot, the meat won't sear well.
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Just bought a pressure cooker, this recipe is perfect for it! Bit of advice though, for that initial sear, either remove the pot from the cooker and heat the pot up on a separate pan, or just get a separate pan out to sear it.
Reason being, the heating element on most pressure cookers doesn't get very hot, the meat won't sear well.
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stone
Gas stoves are awesome but, I suppose they come with a bit of a learning curve. I have the same problem whenever I cook somewhere with an electric stove, tempature is harder to control quickly, things get hotter much quicker and I have on, many an occasion forgotten to remove my pan from the still very hot burner and burnt some food.
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Gas stoves are awesome but, I suppose they come with a bit of a learning curve. I have the same problem whenever I cook somewhere with an electric stove, tempature is harder to control quickly, things get hotter much quicker and I have on, many an occasion forgotten to remove my pan from the still very hot burner and burnt some food.
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ManOnTheInternet
probably won t read this, but for some reason your videos have been a key part in helping me making it through the pandemic. during the hardest, soul crushing times your videos seem to pop up on my feed and help getting me thinking about the simple things in life, like making food with good company.
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probably won t read this, but for some reason your videos have been a key part in helping me making it through the pandemic. during the hardest, soul crushing times your videos seem to pop up on my feed and help getting me thinking about the simple things in life, like making food with good company.
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food
very interesting method! I like to do something similar when I do indoors barbecue cause I dont have a grill or smoker. cook the ribs or pork shoulder in a slow cooker, then I reduce the cooking liquid into a glaze and broil it on in the oven. i might try this pan fried method, reminds me a lot of carnitas
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very interesting method! I like to do something similar when I do indoors barbecue cause I dont have a grill or smoker. cook the ribs or pork shoulder in a slow cooker, then I reduce the cooking liquid into a glaze and broil it on in the oven. i might try this pan fried method, reminds me a lot of carnitas
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Roy
Am I interpreting that right? 1400 calories for a day seems quite low for a man like Adam, especially if weight training. I have no idea how Noom works, so I'm making a complete snap judgement here with no context, but now I'm curious to check it out so. successful sponsored segment I guess?
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Am I interpreting that right? 1400 calories for a day seems quite low for a man like Adam, especially if weight training. I have no idea how Noom works, so I'm making a complete snap judgement here with no context, but now I'm curious to check it out so. successful sponsored segment I guess?
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Mordekai
I had an idea to do this with boneless dark meat chicken - simmer in a stock or chicken soup for less than an hour, dry, and shallow-fry. My plating idea is with polenta and sauteed spinach, served with a rich beef and red wine glaze. I have yet to make it, but I will.
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I had an idea to do this with boneless dark meat chicken - simmer in a stock or chicken soup for less than an hour, dry, and shallow-fry. My plating idea is with polenta and sauteed spinach, served with a rich beef and red wine glaze. I have yet to make it, but I will.
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Nick
Adam, the foodtuber That Guy Can Cook, the one with the refrigerator that we feel pity for, created a similar thing where he smoked the meat until tender and then seared it. I think yours is the more cook at home method whereas TGCC is more of you need a smoker.
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Adam, the foodtuber That Guy Can Cook, the one with the refrigerator that we feel pity for, created a similar thing where he smoked the meat until tender and then seared it. I think yours is the more cook at home method whereas TGCC is more of you need a smoker.
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Angela
Sort of like I cook carnitas but beef and I should pay attention to the fibers. The pink inside is great, not something I would do with pork shoulder. I'm wondering about beef short ribs with this method. More fatty than Chuck. Admittedly much more expensive.
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Sort of like I cook carnitas but beef and I should pay attention to the fibers. The pink inside is great, not something I would do with pork shoulder. I'm wondering about beef short ribs with this method. More fatty than Chuck. Admittedly much more expensive.
reply
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