I have so much freedom cooking following his instructions, I cooked this dish with the lid on the stove and the pot out on my lawn. Left it there aprox 3 hours and house burned down. But it's my choice.
" Today we gonna learn how to make a nuclear reactor " Marco: " very simple, very easy. Add knorr beef stock pot and melt with the water for the coolant. To let the reaction begin, I made a paste, with olive oil and knorr stock cube and I spread it on it that in my opinion, give a nice flavor to the reaction".
Laughing at all the people who think this would be bland and tough. It is delicious, light natural flavour of the beef and the heaviness of the sauce, perfect combo with the vegs and peas.
@@BrianBaastrup I've actually followed this to what Marco suggests but seared the meat first unseasoned and added a few other veg into the mix, Bloody lovely. I cooked mine 4 hours but kept the lid on(it does have a steam hole though) so had to top it up twice and did as he suggested skimmed the top maybe every hour or so. I didn't use small onions but 2 large white and 2 red with some leaks as well. I know i deviated away a little but as Marco always says " it's up to you". Defo worth cooking now the winter months are here.
The people who've said these things don't have the first clue what happens to meat when you submerge it in water alongside all of these intense flavors (whole onion, whole peppercorn, bay, thyme, celery, and carrots). When you combine these strong aromatics in water this way, especially with such a prolonged simmer time, the meat infuses itself with the moisture of the water. While that's happening, it is constantly trading out less flavorful moisture with the infused water and all of those other ingredients. Alongside the heavy brown gravy, which is nice and salty with a tangy beef stock punch, this meat is absolutely brilliant. If you start with overly salted, heavily flavored beef, and then you pair it with a heavily salted sauce, you get super salted garbage. Chef Marco has done a wonderful job here. I've made this, and yes, it is delicious. If you want something more flavorful, reverse sear this _after_ it's done cooking, but before slicing, and you'll get a fantastic crust that can help transition the flavor with its savory texture.
@@51TGM71 restaurants use premade stock all the time. It's called Chicken Base. I can promise you ALL the Latin American restaurants you've been to have used base to fortify their soups. And most restaurants use premade demi cause making restaurant quantities of demi requires special equipment that drain at the bottom and takes 20 hours. Michelin star places make their own, but they also make their own vinegars and probably grind their own flour.
For the people that trying to shit on Marco and his cooking. I cooked this exact same recipe for 16 people a couple of days ago, people were losing their shit over the gravy and they kept asking me to tell them the gravy recipe, I didn't have baby onions so I used broccoli instead which is a great substitute I think and as Marco said before, it's your choice, you are cooking and he is just giving you the idea. My wife who's a very picky western food eater(she is Chinese) loved it also and said that it's amazing.
People only focus on the technical because that's all they see from most celeb chefs today. Marco sells you his philosophy on cooking and tells you to make it your own. But people don't want to think.
I have done brisket today but Instead of boiling and did it on the slow cooker for 4-5 hours low and slow. I then used the stock in my gravy and served with simply mash and peas .quick tip if you are making a roux for your sauce make sure you cook (keep simmering the gravy ) for at least 30 mins to get rid of the flour taste. Also add a few knobs of butter for a nice sheen and richness to your gravy. It's great to get tips like this from the master that you can adapt. But it's your choice remember.
Made this for dinner yesterday. Really easy and very tasty. Had it with mashed potatoes. Had some left over so had that for lunch today.....Wow - flavour intensified 3 fold. So, with the kind permission of PMW, next time I make it, I'm leaving it for 24 hours before eating.....
Did this today and it was excellent. I also had a Knott Gravy pot which I put in the boiling stock. 3 hours later it still hadn’t broken down! Would make a good plug for a burst car radiator! Superb brisket and a portion for tomorrow 👍🏻🍷🍷
I made my first roux and gravy the other day. It was a lot of fun and wasn't that hard. Definitely recommend giving some of these things a try if you're curious
...I'm confused. Is the Japanese driver bit important? Do Slebs with non-Japanese drivers get looked down upon? And is MPW's driver actually called Mr Ishi or did you just make that up for no particular reason?...genuinely curious.
One of the best chefs who ever lived. He's obviously got a real with stock pot. Just add salt and pepper when he saysit. He's the man who taught Gordon Ramsey. Brilliant man, brilliant chef
I like how everyone makes jokes about using stockpots when the majority of us will ourselves prefer using them to making stock from scratch. Marco is simply appealing to us average home cooks, not expert chefs
Since watching these videos I've gained more confidence in the kitchen, ricecrispies and beef stockpot... its your choice but dont judge me until you've tried it out
When i think of pot roast i think of cold weather one of my favorite dishes to eat when it cold and rainy fall winter but i always have biscuits on the side to soak up that extra gravy nothing goes to waist on that plate your method. Of cooking it is good but i use a slow cooker for the ones who have to work all day by the time you come home its ready
Alright to all the 3 starred chefs out there. Marco is doing this properly. It’s brisket that he’s slow roasting in water. Brisket is an extremely tough cut of meat that needs to really be broken down. What he’s doing is injecting flavor into the meat with this technique. Searing it isn’t gonna do anything other than inhibit some of that flavor to get down into the meat. You don’t sear brisket before it’s cooked. A pit master smoking a brisket would just season it and throw it on a cooker at 250° f. Searing here is pointless.
"Searing it isn’t gonna do anything other than inhibit some of that flavor to get down into the meat. " That's really not how searing works. It doesn't make the meat any more waterproof. It makes it less. So yeah, searing it would actually add flavor as it does with absolutely everything else. Brisket is not some special snowflake cut that's immune to the laws of physics.
@@isodoublet ??? The point of searing meat is to create flavor and crust and to keep juices in. So how do you figure searing the brisket wont keep the flavored juices out?
Legend has it Marco doesn’t use cutlery. He merely scoops scalding hot soup from the bow with his bare hands. With every meal he drinks a half litre of olive oil and eats 3 raw stock pots
Hello!! I'm from the Philippines and I'm fascinated about the recipe. In the Philippines Knorr Stockpot is not common here, what are the alternatives for the Knorr Stockpot?
Bbbuttersknife what he did wasn’t braising, since braising is a combination cooking method. If he would have seared the brisket first then it would be braised. What he did was essentially poach the brisket.
If you want that rich meaty flavour then only Knorr beef stockpot will do. The beauty of the Knorr beef stockpot is that it locks in the flavour to a degree unlike other substitutes. So the simple answer is no my friend. A continental stockpot just will not suffice. I hope that answers your question
True story, my wife made breaded chicken fingers for the kids, while I made biscuits for another day. (I cook for a living, and have for 30 years, and was trying out a new flour). My kids don't eat much, and my wife made too many. Moving on... Beautiful evening, some glasses of wine, and my wife and I decided to phone it in for our diner. I took the cast iron skin my wife made the fingers in and added a half of a teaspoon of rice wine vinegar to deglaze. Took knorr pollo powder that the Mexicans use, forgive me for the name because don't remember the proper name, and made a "stock". Threw that in there, then made a basic white roux. Threw that in there with a lot of pepper and a little salt. Boom, breaded chicken, biscuits, and country gravy. I promise you I could have served that meal in 7 out of 10 restaurants to accolades. Don't sleep on Knorr. Marco knows. You should, too.
There's not much point searing it, unless you don't have stock available. The caramelized bits will just dissolve into the water, so searing will just make the boiling liquor taste better. That's a good idea if all the flavour of your gravy is going to come from there but, if you're going to add stock, there's not much point.
How was it? Im cooking it this weekend and that was my thought. I'd definitely season the gravy to taste but not sure about the cooking stock, I think I'll put a little bit of salt in it.
Every chef is different but I expected gordon to cook a little like Marco with gordon being a student of his. They cook nothing alike. But both of the chefs dishes are exquisite in all regards.
Gordon is more modern and a lot more energetic but, if you watch recipe videos from both of them, they're both very careful to explain why they're doing things. Also, I think most of the Gordon Ramsay videos I've seen have been focused on a particular recipe whereas, really, these MPW videos are more about general technique, illustrated by a particular recipe.
The boiling liquid will be very weak as the meat wasn't browned and there were no bones in there. Use it without adding pre-made stock if you want, but it'll give you a very pale, unattractive, bland gravy.
