Frank The Tank
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SportsTranscript
00:00Now look at this, cork one, corkscrew zero.
00:12Monja, monja, bon appetit, let's eat, it's time for...
00:17Tanks Cooks.
00:19Bonja, monja, bon appetit, let's eat, it's time for Tanks Cooks.
00:25It's time, it's time, it's time...
00:28All right, I got another recipe sent by a fan.
00:31This was sent by Andrew Lois.
00:34Uh, it's called Beef Borgion.
00:38Beef Borgion.
00:40I just had teeth pulled and I had to try to speak French.
00:43Beef Borgion.
00:45Uh, Julia Child actually made this, so I'm gonna do it in the, uh, Crock-Pot.
00:51And I'm gonna start out by frying up some bacon.
00:55So I'm gonna use this thick slice quality bacon.
00:59Extra thick bacon.
01:01Ground this up measly.
01:03You know, I usually like to put the bacon into, uh, the, uh, oven.
01:09But, we're actually gonna be utilizing the bacon fat.
01:14For the rest of our food.
01:17So fry up this bacon.
01:19And that'll be our first step.
01:21This bacon's just about done.
01:23So let's take it off the heat.
01:26Put it to the side.
01:28And get ready to cook our meat.
01:34We're gonna be using, uh, yeah, you can use, like, uh, brisket, but this is like a stew meat we'll be using.
01:40We gotta cut them up anyway, so we'll toss it in here.
01:47A little oil.
01:49We're just gonna brown and stir it.
01:52I'm not gonna cook it like this.
01:54Put a little bit of oil in here.
01:56We're just gonna get some of that sizzle.
02:13You should also get some of the spices on it before.
02:17That's it.
02:20Lemon pepper.
02:25Woo!
02:26Hit.
02:27Do it.
02:28Thunder pepper.
02:29And garlic pepper.
02:32Put some of the thunder pepper.
02:34Put some of the thunder pepper.
02:35Put some of the thunder pepper.
02:36Put some of the thunder pepper.
02:37Put some of the, uh, sauce it around.
02:40To ensure it gets evenly as we ground it.
02:45We're just searing the meat.
02:50We're not cooking the meat.
02:52Get a nice little sear going.
02:59Searing the meat.
03:02Searing the meat.
03:05The pan's very hot, so it will not take too long to sear it.
03:17While the meat browns, we'll cut up the bacon into pieces.
03:20Let's cut the bacon into pieces.
03:27La la la la.
03:28Cut the bacon into pieces.
03:32Pour the beef porgione.
03:35Porgin' on.
03:37Porgin' on.
03:38Porgin' on.
03:39Porgin' on.
03:40All right.
03:41Let's get this, uh, we got the meat seared now.
03:46It's on to the next step.
03:47La la la.
03:49There it is.
03:50All right.
03:51Now we get to our next step.
03:53Ouch.
03:54All right.
03:55The next step is, we gotta pour in three cups of wine into this.
04:08Three cups of wine.
04:09Geez.
04:10Julia Child, she must have been three sheets in the wind.
04:13All right.
04:14I've actually never done this.
04:17So let's see how I get to, uh, uncork this damn fucking thing.
04:27Am I doing this right?
04:37Den, den, den, den, den, den, den, den.
04:40Den, den, den, den, den, den, den, den, den, den.
04:45Come on.
04:47Probably, uh, a shame that, uh, I'm using this for this.
04:51I guess this is probably supposed to be a better quality, uh, wine.
04:54But I'm not going to drink it anyway.
04:55Someone just gave me something one day.
04:59Da, da, da, da, da, da, da, da, da, da.
05:02So at least I'm using it.
05:05And my cork.
05:10Yeah, de-go-lee fucking ton of a bitch.
05:15Yeah, de-go-lee fucking ton of a bitch.
05:40I mean, am I, is this thing in here permanently?
05:47What's going on here?
05:49All right, let's try this time.
05:51I mean, do I just hammer the fucking thing into the, uh...
06:03All right, let's see if this works.
06:07Let me push it in.
06:09Well, I may not be using wine.
06:21Because I can't get the goddamn cork.
06:39I mean, what am I doing wrong?
06:41I don't understand what I'm doing wrong.
06:43Scoot all the way in.
06:44I got this thing down here like this.
06:45Keep popping out.
06:48Well, I put a little hole in it, so...
06:50Let's see if I can put a little hole in it, so...
06:51Let's see if I can put a little hole in it, so...
06:53Let's see if I can get...
07:10Three cups of wine out this way.
07:213 cups of wine out this way. It's going to take a while.
07:28Let's see if I can get a bigger hole.
07:40Ah, look at that. I finally screwed it in. There it is.
07:443 cups of wine. Let me put this back on the heat.
07:51Golly, Julie Child, you were 3 sheets to the win.
08:023 cups of wine, that's a lot of wine.
08:09Alright, now we'll heat up and congeal with all this bacon and grease and oil and fat grease.
08:21We're going to let this simmer for 5 minutes.
08:24We're going to let this simmer for 5 minutes.
08:28It's been going for about 5 minutes now. We're going to take a little bit of flour.
08:36And whisk it in.
08:37That's a little bit of flour, about 2 tablespoons.
08:41Not a lot of flour.
08:42And we're going to make this slightly thicker.
08:44Now we're going to let this simmer for about 5 minutes.
08:47We're going to take a little bit of flour.
08:48And whisk it in.
08:53Now that's a little bit of flour.
08:54About 2 tablespoons.
08:55Not a lot of flour.
08:56And we're going to make this slightly thicker.
08:57Got to get rid of all the lumps though.
08:58So whisk it really good.
09:00Alright, now we're going to get ready for this slow cooker part.
09:23All right, now we get ready for the slow cooker part. So we'll add in our bacon and
09:30beef, bacon and beef, bacon and beef into the crock pot for the beef portion. We'll
09:40be putting in some carrots, nice diced carrots here.
09:46Yes, indeed. Spread it around. Okay, we got our diced onions. We'll fold some diced onions in
09:57here. La, la, la, la, la, la, la, la. Into the crock pot. Yes, indeed. Fold in a little bit
10:09of garlic powder. More accent. Put on some lemon pepper. This time you won't put as much.
10:27Open the shaker part, not the spoon out part. A little bit of thyme.
10:33I got a lot of thyme here. All right, now we get our wine concoction here.
10:43La, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la.
10:48Lessall over. Yes, indeed. Now we got to put in some beef stock. Take stock of the beef.
11:02two to three cups I'm gonna go a little early high-end of that three cups of
11:12beef stock which is basically the whole bottle.
11:17Four cups on the part. Make it a little more stocky put in some tomato paste
11:47Stir it around a little bit. Beef borgion on, beef borgion on. It takes about eight hours to cook beef borgion on.
12:04Also throwing some of these pearl onions. A little added flavor.
12:11Here we go. A little bit of pearl onions with my wiscat. Here it is. Stir it really good.
12:28Bouillon cubes. Yeah, let's put in some bouillon cubes. I'm gonna put in three bouillons.
12:34Here, I'll put in four. I got four. The audience wants four. So let's put in four bouillon cubes.
12:46One, two, three.
12:51All right.
12:53We'll even throw in a few bay leaves just to garner spice it up there.
13:15And we'll check in every now and then. But here we go. Eight hours in the crock pot.
13:32It's been in there about five hours. I might cut it short to like six, seven hours.
13:37But let's see how we're looking. Supposed to be when the meat's supposed to be tendering, falling apart.
13:42That's when we know it's done. This beef.
13:47What is it called again?
13:50Beef borgion oil. Borgion one.
13:57All right.
13:59Time to plate the meal.
14:01Time to plate the meal.
14:05Get some mashed potatoes.
14:06Time to plate the meal for this beef borgion.
14:13Borgion. Borgion. Beef borgion.
14:16Yep. Get a nice little hopping of mashed potatoes.
14:20To pour on this. And we're gonna pour our beef borgion right on it.
14:25Let's see how this came out, of course.
14:27There we go. Beef borgion. Borgion right on our plate here.
14:35Let's see how this came apart. Look at this. Look at the meat. It's real nice and tender.
14:40Real soft, which is good because I had dental procedure done today and my mouth feels kind of funky.
14:46Kind of a stew.
14:50It's a stew. You know, kind of a stew.
14:53Let's see how it tastes.
14:59It's kind of not a bad taste. You know, we've got a little bit of that wine. I don't like wine.
15:04As you saw, the difficulty I had of opening the bottle.
15:08Never, ever had that experience before. Probably never will again.
15:11Put a little bit of salt on here.
15:14It's got a good taste to it.
15:16Something different.
15:18And this recipe was sent to me by Andrew Lois.
15:23So, if you want to send me a recipe, send it at njtank99 at gmail.com
15:29So you never know when I'm going to cook it.
15:31If it's something that interests me, I'll cook it.
15:33So, you got the grilling season coming out soon, too.
15:37So, mange, mange, bon appetit.
15:40Let's eat.
16:06You know, we don't have a lot of Dan, man.
16:08Let's eat or eat.
16:09Let's eat.
16:10Let's eat, please.
16:11So, how do we eat?
16:12Let's eat.
16:13We're hungry.
16:15Let's eat.
16:16We're hungry.
16:17Let's eat.
16:18Let's eat.
16:19Let's eat.
16:20Let's eat.
16:22Let's eat.
16:23Let's eat.
16:25Put a little bit of food.
16:28Let's eat.
16:29Let's eat.
16:31Let's eat.
16:32We can eat.