How To Turn Tough Meat Into Tender Perfection

[@thatdudecancook]

This time of year always has my mind on braising meats and I sincerely hope this video has inspired you to try it out for yourselves, HAPPY COOKING TO ALL!!

[@dudleyvasausage7879]

Dont show this to the Dental association! the truth is out! we dont need teeth afterall. all we need is melt in your mouth goodness. and they can just go back to school maybe for some other practice.

[@IAMBIGSPOON09]

I think at 2 million subs you just fill the fridge with TNT and spaghetti.

[@princessbeastmode9957]

I think you did a phenomenal job making a video as simplistically but as informatively as you did.. I don't eat beef but I'm so tempted to try this. This is very well made💙 thank you

[@bobbiehuston9213]

I'm so glad you made this video with that being said, I just seasoned a whole piece of beef chuck roast yesterday with some Rosemary salt and I did not cut it it's still in the refrigerator marinating just with rosemary salt of course and I was wanting to cook it in a crock pot on low so would I still need to cut it like you did and cut the fat off also? And 2nd question how long do I cook it if I don't cut it and how can I keep my veggies from not getting mushy ?

[@davidbuben3262]

@@bobbiehuston9213 I'll take a shot. You basically can't. The vegies are really sacrificial. They have given up most of their nutrients and flavor for the benefit of the meat, in a low and slow braising environment. As Sonny says, you can still eat them, we do as they are still tasty, like beef stock, and are high in fiber. In a restaurant or at home in a more formal environment, you would cook some vegetables separately. Maybe using some of the stock from the roast. Sonny, you may correct me if I'm wrong. 🙂 Also for the separating the roast at the seam and trimming the fat and silver skin? I always do. And you can truss up the two now elongated pieces with butcher's twine, and it will shorten the braise time. I'm not sure how that works with a slow cooker though.

[@wiltmarlonelao]

Being Asian, this was more of a refresher course than new knowledge. However, your tips on the roux are very enlightening, as my past attempts had an issue with lumps and lacked imparting any depth of flavor. Will definitely give this a go. Awesome video as always, Sonny.

[@helmutkrusemann9194]

I would really appreciate more technique Videos like this one. Your content is golden. Thank you very much

[@thatdudecancook]

happy to help!

[@benoit8381]

@@thatdudecancook This was actually gold content. Congrats for real.

[@senormofeta6726]

Well said!

[@oddballgunman5288]

Definitely in depth content and I definitely agree, this is what every cooking show should be like. Entertaining and extremely informative!

[@borjalopez1446]

I suggest to sear the onions and carrots in the same pan as the meat for an amazing touch of additional flavour. Also, another way to thicken the sauce could be to put the onions and carrots through the blender with some of the broth and then mix everything!

[@crapcase3985]

Honestly, stews are my favourite, so easy to do and you barely need to check them.

[@thatdudecancook]

you just need a little patience

[@dienekes4364]

I've recently moved from a Keto diet to a full carnivore diet. I'm planning on sticking with that for the next 3 months or so because of health reasons. My wife has been bedridden for the last year and it looks like it's going to be a while more before she recovers, so I've taken up all the cooking for us. I bought a 1/2 cow a while back and I'm down to the toughest cuts in the freezer. I'm so glad I found this video, it gives me something to do with all the meat that's left over and I can't wait to try it.

[@jonathanfranco8547]

Salutes to you, sir. Hope your wife gets better.

[@dienekes4364]

@@jonathanfranco8547 -- Thanks! We've actually been able to get her to stand for a couple of seconds (with me supporting her), so she is definitely improving, albeit slowly. We're hoping that by the 4th weekend, we'll be able to get her to the point where we can transition her from her wheelchair to the car and back. It was 17 months from the last time she stood up. Talk about painfully slow progress.

[@jonathanfranco8547]

@@dienekes4364 Oh wow, congratulations! That's a huge milestone after 17 months. May she have more success and more delicious food from you 😁

[@vladimus9749]

Hope everything is going well!

[@dienekes4364]

@@vladimus9749 -- Thanks. Had a bit of a setback recently, but still doing pretty well with the diet. I had a head-on collision with a semi-truck while riding a motorcycle about 6 months ago. Fell off the wagon because of stress, but my sister has been here helping out since the wreck and she's leaving this weekend so I can get strict with my diet again. But I'm still close to getting back below 200# (I haven't been that low in weight since I was in my 20s except for once when I was REALLY strict with my diet.)

[@josephchamberlain9129]

I enjoy the pace of you videos. No bull, just action and well edited. Thank you

[@mikeD1234]

I love the slightly longer form vid with graphics. Well done as always. The shorter form and shorts are great, too but when teaching techniques like this, I think this is perfect.

[@SJ-tu7io]

Beef Bourguingon - the ultimate winter warmer dish in my eyes. Use two bottles of red wine or one bottle and beef stock! Would love to see you make your version of it as it’s one of my favourites! Proper French classic

[@letsgetslightlybetter.7715]

He already has….

[@miguelhobando]

@thatdudecancook man I remember when I first started watching your videos like a year and half ago and they were awesome. But you’re just on a whole nother level now with the new place. Congrats man. We’re all so very proud of you

[@spill1t]

Tried a few of his braising tips yesterday and wow. That tip about low and slow and resting the meat in the braising liquid overnight was GOLD. Do it. I'm never braising without doing that again. Sonny has some legit tips

[@thatdudecancook]

Happy to hear dude! the resting makes a massive difference

[@MattRoadhouse]

Option I learned from a German lady was to blender the roast veg with the braising liquid to thicken with the fiber (and the flavor!) - thickening #3

[@Kingside88]

Liebe Grüße aus Deutschland 🙂Yeah I did something similar with the duch oven and blendered the veg. as well. The result was fantastic. But instead of stock I cooked the beef in Coca Cola. Thats right and it was fantastic. Just try it

[@MattRoadhouse]

My Mom has used that trick sometimes with Coke - works for braising ribs quite well - I've also heard of Dr. Pepper lol @@Kingside88

[@GreenGardenGamer]

This is one of your best edited videos - props to whomever did so! The lists for what aromatics/beef cuts/etc were great

[@natlimweshasin1983]

A minute of silence for the great sacrifice of a perfectly good Fillet Mignon just to give us the knowledge. Thank you, Fillet Mignon.

[@thatdudecancook]

it was a hero to all

[@handcannon1388]

@@thatdudecancook Admit it, you ate the fillet; just not on camera.

[@JeffChapa]

thank you filet mignon ❤️🙏

[@yonah6632]

May we never forget,.....

[@MamaBaer54]

(,

[@allieandbo]

Definitely roux based sauce is my preferred method. But where I'm from we use roux for alot of stuff. We do chuck roast like that and shred it out for delicious roast beef poboys.

[@sethgaston845]

I've been doing quite a bit of braising recently because of the ability to make one-pot dishes that easily make leftovers and feed several people. Thank you so much for being such a fantastic teacher. You've easily put yourself in my top 3 cooking channels over the past few months, if not tied for first!

[@RAZOYANI]

Hi Seth Please also share your other two options as preferred cooking shows

[@David-we3sb]

yea what other ones do you like? I like Onyo Chef Jean-Pierre as well as Ethan Chlebowski. I also have my historical food recipes from Townsends and Max Miller

[@InsanityGingerLoL]

@@David-we3sb not another cooking show aka Stephen is one of my favourites along with sonny here

[@amykat5]

This sounds so luscious! In response to some of the comments: while a chuck roast may not be cheap right now, it is a great choice of meat to stretch to a couple of meals. You can get more meals for your hard earned dollars! Have the roast with potatoes, etc., and the next day have French dip type sandwiches. Save your braising veggies as Sonny suggests and eat them. I have zipped my onion in the gravy with a handheld blender to get even more flavor! Bottom line, buy roasts when on sale and have one and freeze one. Such a good comfort meal!

[@David-le7jy]

yeah, blast those veggies with a blender to make a nice gravy. Never bin them!!

[@jamesking9807]

Exactly. I'll buy a 2.5lb chuck roast and separate it into one roast for braising and the rest cut up for stew meat. That comes to two dinners, each of which will yield at least 4-6 servings each. That's a lot of meals for a nine to eleven dollar cut of meat.

[@onlymyself7225]

These are the video the internet needs most , yes there a trillions of dishes you can share and its nice to learn a new dish just following instructions , seeing how it turns out . I prefer teaching during those even , but , its still nice , these how ever , are more precious than gold . People need to know techniques that allow humble people who are not full of cash to cook amazing meals that you can enjoy , are tender , juicy and full of flavour . It is nice to teach them cuts of meat , help them understand what they are buying , what is in their hands , the best ways to cook those meats and what the result will look like and be . I also like that he showed us the vegetables that are really common to go with it , the liquids , talked about searing and not searing , this is the kind of videos we need way more of , we need to learn , not just copy and repeat recipe instructions .

[@Cyores]

Thank you man. This is the best video I've watched on braising beef. Going though the steps and showing the tenderness in various times makes it so clear for those who attempt it. Regards from London UK

[@mattpigg3216]

Thanks for taking the time to explain your methods! So helpful and thorough. There’s nothing more important than knowing how to cook beef correctly and not screwing it up…to expensive to waste and too much potential for greatness! Thanks again!

[@IBMCertified]

As a home cook trying to learn from the best, I appreciate you my man. You, Chef Jon, and Chef Jean Pierre are the 3 that I watch the most. Other than the weird fridge thing, your videos are inspiring. My wife and I are approaching retirement age and don't want to have to go to a restaurant for good food so we're learning to cook properly. You cook properly. Thanks for the channel.

[@jordanrempel8401]

My mom has always made the most basic beef stew but when the sauce is thick and you get to mop the plate up with a buttered bun 🤌🏻

[@thatdudecancook]

yum right!

[@davidbuben3262]

I agree. I don't know if it's the best part, when you're already likely to burst, but it's close.

[@JeffChapa]

Mom's THE BEST ❤️

[@krismillerl]

Just checking in to let you know I appreciate your content. It took me a bit to warm up to your style, but now that I’m over the hump, you’re easily in my top 3 food-related content creators. Thank you for your efforts!

[@nicholassok5797]

I just sous vide chuck roast for 30 hours for the first time and OH MY! I think its my new favorite over tri-tip and ribeye in the sous vide

[@cheffarrel2014]

sauce making elevates your kitchen game to such heights. Capturing flavor as you cook is so important.

[@77news97]

THANK YOU for this video. I remember when I was a kid, my Aunt had us all over and she complained that she overcooked a beef roast, but it was wonderful. I still need to learn how to cook tender beef, so this video is on my list!

[@Elazul2k]

An instapot really helps cut down the massive cook time on tough cuts of beef. Goes from 3 hours to an hour or less.

[@spellbinder3113]

I've tried both ways, and while I agree that the Instapot works in less than half the time the meat has a chew that slow cooking doesn't. I tested both ways to experiment and the slow cooking meat definitely tasted better. The leftovers were put in the fridge and reheated the next day - they were even better still! But if you don't have the time, Instapot stew can be good too.

[@ripwildy2022]

Instant Pot/pressure cooking changes the texture drastically. not worth the time savings, imo

[@MrTJohnston]

Your wizardry with your pepper grinder really brightened my day.

[@iamdejah]

You're so funny while cooking and I miss your style from the older videos - those are very unique and refreshing (as many youtubes start to be the same). These more produced videos are fine, and I appreciate the detailed instructions, but please don't lose the old, funny, live, Sonny. much love and I'll definitely make this recipe.

[@eggrollorsoup6052]

What's interesting about your comment is that his older, older videos are even more tempered than this one. I haven't seen one of his videos in awhile. When I started watching this one I had to check the upload date; I was expecting it be like 2 to 3 years old (I can't remember how far back his videos go). Having said that, I just realized he deleted some of his older ones.

[@verrettlasatt7909]

I haven't seen Sonny in a couple months don't know how he hasn't popped up but this new format is all but heartbreaking although possibly more professional it's just not the same

[@YourLordTheSavior]

I'm just so happy to see a pan that looks like mine. It's got a lot of brown around the edges, it's got some baked on oil. Thanks for not guilting us with super clean dishes man.

[@davidbuben3262]

Outstanding! These techniques are solid gold. Definitely going to include them in my next pot roast recipe. i.e. your roux technique and leaving the roast/stew meat in the stock overnight. My roast journey started with a slow cooker recipe from BHG. It was fantastic. Then onto ATK'S dutch oven method. Twice as good. But then I saw some french chef on DDD make one that blew Fierri's mind. You can't fake that look. Served on creamy yellow grits. I DVR'd it, and painstakingly wrote down everything the chef did. Everything. Took over an hour. I even went and bought a 1/4 hotel pan like he used. It walked away with the grand prize. I've made it probably 25-35 times, and nobody does much talking when they eat it. Your tips will bring it to another level. Thank you. Also going to try that braising with cornstarch slurry without browning. I never thought of that. It looked fantastic.

[@benvaughan670]

Best video yet! Love the break down of all the different approaches

[@aarowolfgaming3285]

This is literally a meal I could eat every day! Thanks for the tips on how to improve my own! I have actually cooked this in my instant pot, and it turned out surprisingly well. It wasn't quite as good as slow cooked though. Just a bit of a time saver.

[@kjhljhlkhjlkjlk]

Judge me if you want. This recipe is great! This is something I have been doing for years for our Sunday roast. Recently, we started doing it with a pressure cooker since last month and results were amazing. No risk of drying the meat (it can end up being dry with slow cooking), flavors fuse much better and the best part, the whole thing takes 1.5 hour including searing.

[@markhayward7411]

The videos are high quality Sunny. Happy for you!

[@JoellePretty]

LOVE how educational this whole vid is!

[@PoeLemic]

Love your cooking techniques. Thanks, @TDCC, for helping the Simple People (like myself and my family) find a way to eat cheaper and be able to live well during this Hyper-Inflation.

[@yash9725]

Hey there, actually loved the new format of including some of the text tips in the video. I am a huge fan of your cooking! Let's go and kick some fridges!

[@rcg5317]

This is how my mother did it so you are approved, Sgt Gilbert! I only challenge the idea of not searing being more tender. Sear stinkin’ hot and braise very low and slow.

[@davidbuben3262]

I found that interesting as well, no browning, no maillard reaction? But Sonny hasn't steared me wrong yet, so I'm going to give it a go. It looked so good.

[@rcg5317]

@@davidbuben3262 freeze the meat before searing to keep the fibres from contracting. Then low and slow on the braise.

[@MoranisToboggan]

Excellent concise video on how to prepare a real wholistic meal. This I think would be especially good for someone who doesn’t know how to cook. I definitely will be using the the tip on letting the meat rest for one hour. Great vid man you killed it.

[@danielmckeon2261]

This is by far my favorite cooking channel / personality on KZbin. Great content Dude!

[@tomevans4402]

Look good. I sous vide chuck for 24 to 36 hours, brown and eat , beautiful

[@arborsamurai]

Your genuineness and diligent advice is truly upping my cooking game 🙏

[@BernhardSchwarz-xs8kp]

And don't forget to poke your fingers through all the pieces you cook. Your guests will appreciate you kindness to deliberately downgrading the taste and quality of what you serve, That's the difference between a TV actor and a Chef.

[@andrina118]

I just made a beef stew in a slow-cooker with a pint of dark beer, tinned tomatoes and a beef stock cube. Carrots & onions & garlic. worcester sauce, soy sauce

[@thatdudecancook]

sounds great!

[@handcannon1388]

Sometime try adding some sliced water chestnuts to your stew. They add an interesting texture contrast without changing the flavor profile much.

[@alexanderprice4274]

Was just in Austin- as always- THANKS! LOVE. YOUR. STUFF! Think I'll sear, then sous vide...and later braise? OPERATION EXPERIMENTATION!

[@carlosortiz6771]

I watch a lot of food/cooking videos and I love your videos because you show wrong and right. Love it! Thanks Bro!

[@misschris325]

Oh man, I have a chuck in the freezer- thanks for reminding me! I can't wait to make a lovely roast, perfect for the season:)

[@Jakecooks]

I like both methods, for looks reducing definitely looks nicer with the slurry.

[@definitelynotwalter]

I love that u included litte waste methods. Everything counts!!

[@AuntDot]

I'm doing an oxtail stew/stoop. You have many Technics like my mom did. I'm more of a gravy & fat from the fry girl.Yours looks delish too😉 onions, carrots, potatoes, celery, tomatoes and a bayleaf. 👍👌

[@yetiatlarge555]

Look at the sub count soar. I am so happy for you and the team.

[@utubesanchez]

Man I fucken love your videos so much!! Thank u for taking the extra time to show us step by step detail by detail an even more so thank you for making me laff at the end!! Always look forward to that!! So amazing!!

[@joedennehy386]

Flour the meat, add butter to the oil and reduce the heat to medium high. Then alway always brown the vegetables after taking the meat out. Delicious 😋 great video thanks

[@Whatsinanameanyway13]

Wish I knew your trick with the pastry brush on the side of the pan years ago, definitely let a lot of flavor go to waste without it, although the results were still worth the trouble.

[@theanithusiast1478]

I'm not sure if he has made a video on this but food storage. I want to learn how to store food and make them last longer, like a full course on varies food.

[@adammoore7447]

Thanks, Sunny.... that was a great explanation of one of the best cooking methods. As always, it's a "time-convenience" tradeoff. I've been braising meats for many years (I used to cook professionally) and agree that it's one of the best...

[@kozmic85]

You are truly amazing. Everything you showed is totally right. It's a gift to learn people and you have it 100% Thanks for not being another picky Italian sour chef who thinks that everything not traditional is just criminally wrong. If you know you know!

[@alfatir14]

I learned more in this video than the last few videos of others that I recently watched. I can't wait to try this again!

[@KevinBullard]

You outdid yourself on this one brother!

[@TVDii]

Thanks for showing the different textures at every stage on the hour. That helps

[@TheRedverb]

Tried resisting this channel. I can't. Love this man's work, love this man.

[@michellehartford1124]

Glad to see you renedreing that fat!! I've been doing it with EVERYTHING for quite some time. Chicken/turkey skin. And for Easter, my sister butterflied a leg of lamb. SHe gave me the fat!!! OMG!! Is that stuff FABULOUS to cook with! I've been buying a 10lb bag of chicken quarters (with rib). I cut off the ribs and make stock. There is a ton of excess skin. Rice pilaf, fried potatos....SO much better than oil or butter.

[@peternystrom921]

First video i see from You, and i tell You. It’s AMAZING!! Cooking made perfection With passion and love❤

[@wideeyedraven15]

I prefer to use the rendered beef fat to make the roux and i thicken it a lot less, but of course, to each their own! Great vid.

[@happymethehappyone8300]

For Any & All That Enjoy Cooking (And/Or Eating) & Have Never Heard/Read It,, The Story Of The Man Making Stone Soup Is An Absolute MUST READ/KNOW Story.

[@kathybridges3343]

I love watching you. And thanks for the info.

[@ikon8275]

Removing the fond from the sides of the pan, that was a really good tip. Using the pastry brush basically gets all that flavor back in the sauce and help with your cleanup.

[@TimeSurfer206]

Lately, I have been enamored of Chuckie's Roast. I am fond of doing Lazy Cooking, in the Sous Vide Bag, and usually turning it into Loose Meat for Tacos, Burritos, or Sammiches. I start with frozen, season well, and let the bag sit in boiling water for as couple hours. Now I start adding sauces and other, more sensitive spices. Let it proceed for a couple more hours until it starts falling apart nicely. I don't use a whole roast. I'll get one and divide it into 4-5 pieces depending on size. I am a bachelor, so... I am also known to use this process for stews and soups. And no, I usually don't bother searing.

[@JBugz777]

Thank you for cleaning the fond from the side of the pot! - That's a flavor bomb, and most youtube cooks don't do it...

[@davelarose8562]

The quality of your videos these days is just unreal. Keep up the great work my man.

[@SoundBoss5150]

Sgt. Gilbert looks smoother than usual 😎 I hear 70s funk music

[@godsgurl2231]

Great tips!! Just wondering what i can use besides flour to make a roux ?? Will a gluten free flour work well ??And can arrowroot be used in place of cornstarch to make a silky slurry? I would like to make this for my family this Christmas, but my sister has celiac disease and her daughter needs to not have any gluten. And if they can be substituted, would the ratios/technique need to be altered?? Hope you can reply👐 Many thx☺️

[@alexanderthegreatzabaras7492]

I got a Waygu chuck I’m gonna cook tomorrow with this recipe💛! I can’t wait

[@TheDude50447]

I think I can speak for a great majority of people when I say that taste is certainly the most important. So getting a good sear is worth the extra effort.

[@smith9808]

9:24 - haha one of my favourite fridge kicks 😂

[@barnabascsongradi9004]

I just came up with a theory about pro cooks and aspiring home chefs are either masochistic or dishwasher enthusiasts. Few more recipe like this one and im gonna buy a second dishwasher :'D

[@oddballgunman5288]

Chuck roast is amazing at 3.5 hours in a slow cooker! I use tomato paste with beef broth blended with rosemary, thyme, garlic, onion powder, and lime pepper. Depending on if my wife wants some or not I add in jalapenos and/or green chili

[@nickk8416]

This is a fabulous cooking video! I knew most of this already but the way you explain this is the best! Yep, you sure can cook. Regards.

[@dougamer31]

Me and my son love your channel

[@pjmotorsports728]

I'm mad ox tails got so expensive over the years

[@dstarkspp]

Everything is more expensive not just ox tails

[@satchel87]

Best instructional video I’ve seen! Amazing thank you!

[@jamesbarisitz4794]

A flour and butter roux is the way to go as far as I'm concerned. Corn starch and water for Asian sauces. 👍 😃

[@ekaterinakorneeva4792]

Thorough enough, thank you! Bought a Gulasch chunk, braised it in the electric rice cooker, followed your hints -> success from the first attempt.

[@fedor260]

Love your video mate - so informative! Especially found it useful where you show the texture of the beef per hour, visually helps me to know what to look for. Quick question though - are the optimum temperatures you mentioned with conventional oven setting or fan forced? Is it ok to use fan forced if I leave the lid slightly ajar?

[@kleezer1]

This is my new favorite cooking channel

[@BerzerkerXking]

Never seen a video like this guys its super easy and very detailed on everything 👍 this guy is awesome

[@joshuamnt]

What a great episode!!!! Thank you. I love and appreciate all your content. Much deserved love!!!

[@kenteaff1340]

50 minutes in an Instant Pot gives you the exact same fall-apart consistency and a fantastic beef flavor. Using beef bone broth as the liquid gives you an awesome head start on the gravy.

[@set921]

Chuck, rump and brisket haven't been sold by any of my local grocery stores in decades. Always have to go to a proper butcher to find them.

[@js7un165]

I like how when he has an epic success he hits or kicks the refrigerator outside. haha. I learned so much too. A big thank you.

[@trublgrl]

I love the bold graphics!

[@okiepita50t-town28]

I love your videos as I learn so much from them like a new word”restauranty”.

[@claybogle]

Sonny, you are the man! Love your videos and all the fun the bring. Thank you sir.

[@wolfman011000]

Because of the amount of time and energy as in gas or electric, we make fairly large batches of roux. Once it is cooked out to our desired colour we place it in a dish to cool, once cooled we use paper towels to absorb any excess oil then use a silicone spatula to paste it into ice cube moulds for freezing. Once frozen we pop them out into ziploc bags and write on the type of roux and the date, it keeps for about 6 months in the bottom of the freezer. About the colour of the roux the lighter it is "blonde" the more it will thicken soups, sauces and stews, adding little to no flavour, the darker it is the more flavour it will add but it will not thicken anywhere near as much. To be honest we have never taken it to darker than a light peanut butter colour. Remember it will keep cooking for a time even after removing it from the heat and out of the pan. This video showing the colour of each type of roux, ZkW6xEMYlRE How to Make A Roux, 4 types from Allrecipes AU | NZ channel. Thanks for the recipe and the tips and tricks you show us, Take care, God bless one and all.

[@joannehaberkorn1304]

Just found your site! Your directions are great and I did learn a few new things from you. I usually flavor my roux with garlic as my mom did during the cooking and pour into the meat mixture. She usually cooked a rump roast in the oven for several hours and it was Heaven! Thanks for all the info! Yum! ❤

[@denitipuric1130]

I use a slow cooker! But love it sonny

[@markalfordjr5876]

my favorite things about this channel, in order: 1. the food 2. the echoes

[@wfodavid]

How simple things can get you an incredible dish. My stews will never be the same after this! I Love this channel!

[@danprice7504]

Tried this with Brisket….absolutely amazing!! Love your vids Dude!!!

[@CynthiaPflueger]

You are a fantastic chef. If you had cook show on tv I would watch always. 👍🏻