• 2 days ago
Frank The Tank
Transcript
00:00Mmm
00:02Monja Monja Bon Appetit, let's eat. It's time for
00:07tanks cooks
00:09Bonja Monja Bon Appetit, let's eat. It's time for tanks cook
00:15It's time. It's time. It's time. What's again time for another episode of?
00:21Tank cooks and you know, I was sent this recipe back in May by a guy named Che Raul
00:28Who was in a hospital in Austria and he was inspired to send me a recipe for short ribs. Yes, that's right short ribs
00:36so
00:37I'm gonna start off by chopping up some carrots. I said to chop the three carrots
00:43Well that carrot hit the floor
00:47Fortunately, I have another pair of carrots here
00:51Nice looking carrots, I would say of course my cooking board could be doing better
00:57Alright, so let's chop up these carrots
00:59using our rock and chop
01:03Chopping up the carrot so chop up some carrots
01:06chop chop chop
01:10Golly what is going on? Everything's rolling off the table
01:14Chop chop look at this
01:18It's one way for me chop
01:22Chop chop
01:25Chop chop chop
01:32Chop it
01:35Yeah, what's up doc? All right, we got the
01:38heating up some oil now. We're gonna pour some carrots into a heated pot
01:47I'm just gonna fry up some onions
01:50now I didn't
01:52I didn't chop the onions. Yes, you know chopping onions is a fucking pain
01:59You're not gonna get away from me
02:02But I got the onions here little diced onions
02:07going into here and
02:09But we got to stir this baby up
02:16And we're just gonna cook this for a few minutes
02:19We have to stir it consistently
02:23All right while the carrots and onion are cooking let's get these short ribs ready
02:42And we'll season these bad boys up
02:44Of course you know what that means that means
03:12That means
03:14Garlic powder
03:24That means
03:38Tossing a little paprika for a little bit
03:45And now
03:49Little salt and pepper too, a little salt, a little pepper
03:56Stir the pot
04:01Now we're gonna take this out and put it on a plate and get ready to fry up the short ribs
04:15I'll put this to the side for now. Flour up these short ribs a little bit
04:22Let's go dredge them up in flour
04:25Just a little flour
04:28Not much power. We gave a little flour
04:34Yeah, just kind of put them through flour a little bit short ribs short ribs put the short ribs
04:42Flour these babies up
04:44A little bit more
04:52All right now we're gonna put the short ribs into this heated oil
05:00Splashed, it got splashed
05:09Brown these up
05:10On all sides, it's only gonna take about a minute on each side to brown up this thing
05:24Brown up all the sides. By the way, we got our oven preheated to 350
05:29Brown brown brown all the sides
05:32This is what we gonna do the sides
05:36Brown brown brown all the sides
05:39Gonna do this all through the dyes. All right
05:44We have to remove this from the heat
05:46Put it on a little plate
06:01Short ribs, short ribs, making up short ribs
06:08Now what we have to do is we have to add
06:13About a cup of red wine to deglaze this pot
06:21So let's deglaze the pot with a cup of red wine
06:26To release the brown bits of flavor
06:30red red wine
06:32Red wine to deglaze this pot
06:41Scrape up those flavors
06:46Yes
06:48It's all the brown books back in the bean
06:53Now we need to add in
06:56Some beef broth, we'll stir this up a little bit and get more of this flavor in here
07:03Yeah, get that flavor up, come on, kick up the flavor, kick kick kick up the flavor
07:11All right now we're gonna add in two and a half cups of beef broth
07:17It's about maybe three but hey, who's counting?
07:20Continue to get this cooked in, we have to add in a
07:25Can of tomato paste, so let's get this tomato paste into here
07:31Tomato paste, tomato paste, don't make it go to waste
07:36Tomato paste, tomato paste, don't make it go to waste
07:41So let's get the tomato paste
07:44We're gonna get a little spoon
07:46So let's get the tomato paste, we're gonna get a little spoon to spoon this out
07:52tomato paste
07:55Don't let it go to waste
07:57tomato paste, tomato paste
08:00If you don't want it to go to waste
08:03There it is, there it is
08:06There it is
08:16So
08:21This is two teaspoons
08:28I'm gonna get a little more out by pouring it in. Well, shit. I've got to use a spot spoon. Let me stir this baby up
08:36So
08:42Tomato paste, tomato paste
08:45Don't let it go to waste. I could put a little more broth in I guess
08:48Pour it in here
08:50And get a little more paste out
08:54Tomato paste, tomato paste, don't make it go to waste, tomato paste
09:02Here we go
09:06All right
09:08Stir this in
09:10A little flavor
09:13So stirring everything in
09:15Now we bring back our veggies
09:20Pour that in, splash, stir them in
09:26Now we take our short rib we put them back in the pot
09:36Do-do-do-do-do-do
09:40All right
09:43Now I have something called
09:45Sprigs of thyme and part and rosemary. Well, I'll put a little thyme in here just have some time extra time on our hands
09:53and then we got
09:56Sprigs of thyme and rosemary
09:59It says two each. So let me see
10:01I've never held a sprig of thyme or rosemary
10:04So, let me sprig this up a little bit
10:09I guess this is sprigs enough, maybe a little extra sprigs just to sprig it up and now
10:17The rosemary sprigs
10:20Sprig it up, sprig it up, da-da-da, sprig it up
10:24Sprig it up. Now the next step is we've got to cover this up
10:29And we're going to stick it in the oven
10:34At 350 for two hours, so
10:41Let's get this into the oven
10:44For two hours
10:49Ta-da
10:51Alexis set a timer for two hours
10:55All right, it's been two hours, let's see how we're looking
11:00But we're not done cooking so let's take
11:04Our short rib
11:10Take a quick look
11:17Now we gotta put it back in the oven
11:23Show you how we're looking you can't see how we're looking that's how we're looking
11:30All right now we gotta
11:33Continue to cook this
11:38For another 40 minutes, but we're going to reduce the temperature to 325
11:51Alexa set a timer for 40 minutes
11:55All right
11:56Now we have to take it out and let it rest for 20 minutes before we actually are able to serve it
12:02This way everything settles in and settles down the cooking settles and we'll be able to enjoy these short ribs
12:11All right
12:18We have to keep it with the lid on too resting for 20 minutes, let's take the lid off see how this came out
12:25There's our short ribs, you know, it said to skim off the fat, but I don't see any fat
12:31This tells me I must have gotten some good trim meat. Hmm
12:35stew leonards
12:37I tell you they high quality meats
12:41Time to plate the meal
12:45Time to plate
12:47The meal let's get these short ribs. These should be tender enough that they literally fall off the bone and look at that
12:54well
12:56partially falling off the bone
12:58Time to plate
13:00The meal
13:03Time to well the bones completely gone on that one to plate the meal get some mashed potatoes
13:11time to plate
13:13the meal
13:16Time to plate the meal
13:20Now we'll scoop in
13:22this
13:24gravy
13:26with the carrots
13:28Gravy carrots
13:30Spoon it onto the potatoes
13:33Time to plate the meal
13:38Also put a little bit of green beans on here too complete
13:42plate
13:43That look good
13:45Now to see how this came out
13:48Let's take a nice little taste of this short rib
13:55Looks good. I tell you that
13:58Put a little salt on here too
14:01Time to plate the meal
14:05All right
14:08Came out pretty good I would say very good tangy nice and tangy
14:15Get a nice little piece of potato
14:21Bravo, you know this recipe was sent to me by
14:25By
14:27Shay raul who was in the hospital back in
14:32May hopefully he's home now. He's uh in austria. He's in austria sent me this recipe
14:38And you can send a recipe to email me njtank99 at gmail.com
14:44You never know. I might do it one day
14:47I mean I got
14:49a couple hundred recipes
14:51And maybe one day I'll land on your recipe that you sent me and shout you out
14:55So send it to me njtank99 at gmail.com. And of course
14:59manja manja bon appetit
15:02Let's eat
15:21You