That sounds cool. Godspeed

Each his own nickiseb, each his own

Yes I forgot to video tape the garlic. Throw it in after the vegetables have color before adding wine and tomato paste. Cook for a few minutes until fragrant.

@@cambeaukitchen Read what I wrote! Garlic should NOT be any part of the basic sauce. If you want garlic add it afterwards. DOH

Thank you!

Beauregards fine meats & butchery

Thanks for watching! Glad you enjoyed the video

Yes it could be considered that. I usually put bone marrow in my Bordelaise sauce. I would use this sauce as the base for a Bordelaise sauce. That way you already have a good base sauce to start with and can make an a la minute pan sauce.

because meat sauce is such a protein rich liquid, it spoils extremely fast. So cooling sauces and soups down rapidly extends their life by several days in the fridge and also makes it taste much better. I have always noticed sauces and soups cooled slowly taste a little off after a day or two

Oxtails are where it's at!

Glad to hear that! Thanks for watching

They are different because honestly, every single brisket cooks differently. There are so many variables that you can't say for sure. But you are pretty safe to say for a 16lb brisket 250 for 12 hours should yield in a tender brisket.

They would be brush the mushrooms, clean stem with pairing knife, tear in half. This is more of a technique you have to watch. Thank you for the comment though

You can never have too much butter! Kidding, you can always adjust the amount of butte you want to use. This is more of a technique learning video so you can learn how to make a simple sauce for your friends and family

Thanks so much for watching!

I don't usually make sauce Espanol so unfortunately I do not have a great recipe.

Carmel by the Sea

@@cambeaukitchen Stayed there once. It was the only time I ever saw a lady order a meal in a restaurant and had them put the entire thing in a doggie bag.

​@@nicks40 Some people treat there dogs better than humans. I knew a person who ordered a $12 side of bacon for his dogs.

@@nicks40 amazing

Beautiful! Thank you

We all gotta go at some point.

Thank you very much. I love this dish too. It's so easy and flavorful!

Mac and cheese, Braised collard greens, Cornbread, coleslaw, baked beans, green salad

My pleasure thanks for watching!

Thanks for watching

I would just skip it and add stock directly. No substitutions needed

That's awesome!

You can definitely cook it a day or two ahead. You can reheat the whole thing wrapped in parchment and then foil at 325 until internal is hot about 160ish. Or after you cook it you can cool it, slice it, and reheat it in a pan lined with parchment and foil then covered tightly with parchment and foil for about 45 minutes until hot. The idea is not to expose it to direct heat or high heat for long periods of time. As long as you gently reheat it, you'll be ok

Most things in cooking are really pretty simple. They just require proper execution. Nuclear Physics on the other hand, I would consider hard.

I like to leave about 1/4 inch. But too much fat is a little rich for me. Adjust to your preference

Respect

Fear not

For you yes. Email [email protected]

I half agree. Yes it takes three days including making the broth. I think the broth is the easiest part as you basically just set it and forget it. Browning the meat and adding all the other ingredients for me, is a bit harder

I would not. Just leave it out. It will taste ok

Add a teaspoon to a dry rub or marinade. A simple recipe for one whole chicken could be; 4oz olive oil, 1 garlic clove grated, 1/4 teaspoon ground cumin, 1/4 teaspoon msg, half a lemon juiced, 2 teaspoons salt, 1/2 teaspoon ground pepper, 1/4 teaspoon sherry vinegar. Mix and rub all over chicken. Bake until done about 45 minutes to an hour

Will try it. Appreciate it thank you

@@mathewmathunny7514 You're welcome. How did it turn out?

Ride the gravy train

Thank you!

Give it a shot. It's delicious!

Glad it worked out for you!

That's probably going to take about 10 hours.

​@cambeaukitchen I did a 14 lb brisket about 2 weeks ago on this coming Sunday. 255 degrees for 8 hours unwrapped and 3 hours wrapped in butcher. Came out great. Not pull apart like you said but still came out good in the oven

@@deardaughter that bad boy

Thank you sir. In Boca Raton FL.

8 hours @ 250F

Thank you. I made it for my sons birthday party. It was a hit, everyone loved it. Will be making it again for Christmas per family request. Thank you

@@berenicecerda536 My pleasure. Glad to hear you enjoyed!

Absolutely. Thank you for the comment

@@michaelglebis4956 god speed! I'm sure it'll be great

@@tictac020 Glestaine offset petty knife

@@BuhayAbroadVlogs that's awesome! Glad you like it

@miketheplumber448 glad you enjoyed it

12lbs

as easy as the day is long