I used the CHEAPEST Beef to make an EPIC Birria Welly!

Рет қаралды 237,037

Жыл бұрын

Check out and learn more about Lomi HERE: links.pela.earth/sousvide Thanks to Lomi for sponsoring this video!
I love Birria and Beef Welly and today I tried to combine both and see what would happen. Now I must say this was a very unexpected surprise!
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Пікірлер: 394

@MrEKOPriest Жыл бұрын

Here’s an Idea to help your $1 steak. Since we know pineapple works to tenderize but won’t allow for a good sear I recommend you marinating the steak in pineapple then putting it in the dehydrator only long enough to dry out the outside completely to make getting a nice crust more possible.

@ElAyDubleZee Жыл бұрын

what about a 24 hour dry brine after completely washing the pineapple off?

@zakwanzulkifli1438 Жыл бұрын

@@ElAyDubleZee sounds legit too

@cmbaz1140 Жыл бұрын

Throw onions into a juicer use the pulp for the gravy/sauce and the juice to tenderize the meat.

@CpxAzn Жыл бұрын

I'm wondering if that experiment he did previously with milk powder could help with some kind of crust.

@andrewpeck3660 Жыл бұрын

*Also Guga, you should do a PSYCHOLOGICAL EXPERIMENT on your family. Make 3 regular “Guga steaks” (just salt, freshly ground pepper, garlic powder and nothing else) and serve them to Angel, Leo, and Mau-Mau. Tell them it’s an experiment and you want them to let you know which steak tastes better. However, they’re all the SAME steak! But they won’t know that. You should even try to use the placebo effect on them and point to one of the steaks and say, “I think you guys will REALLY like this one!” but again, it’s just another control steak. Make them think it’s different and maybe their brain will actually make them taste something different.*

@TheNarhwals Жыл бұрын

Great Idea! My money is on Angel figuring it out. The guy's sense(?) is on another level

@jesusislord88 Жыл бұрын

Could be easily achieved with food coloring perhaps? 🤔 😅

@meowis526 2 ай бұрын

@@jesusislord88Nah it will disintegrate in the high heat

@pikpik42 Жыл бұрын

1:40 I love when Guga starts to list things up and ends all his ingredients with a high note until the last one.

@red2503 Жыл бұрын

Can you try $1 Meat Beef Wellington with Pineapple tendering?

@asifmgks4302 Жыл бұрын

He did it

@a02endless15 Жыл бұрын

He did that .

@legoshi6531 Жыл бұрын

He's done it, if you can't find it here its probably on his main channel

@red2503 Жыл бұрын

I cannot find it. What is the name of the video?

@charlie1832 Жыл бұрын

@@red2503 pretty sure it’s a $1 steak that has pineapple in the title of the video

@diabeticdaniel7848 Жыл бұрын

This looks amazing. Your channel has made me want to get a sous vide machine for a while now. Need to get my priorites straight soon. Thanks for the great content, mouthwatering as always :)

@derrapha2.049 Жыл бұрын

💯👌🏼

@kaseyjohnson9374 Жыл бұрын

I got a cheap one from Amazon, and let me tell you, THE BEST STEAKS HANDS DOWN! 100% worth the money, and so so easy to use. You won’t regret it

@Nick-xw8hr Жыл бұрын

@@kaseyjohnson9374 how much was it

@Nick_Tank Жыл бұрын

Do it!!!! Guga got me hooked after randomly clicking onto his videos years ago. Sous vide is the new wave!!! Always tender

@Happythings354 Жыл бұрын

Haha, i felt the same a year ago.. Until i decided "YES IM GONNA DO IT". So saved on groceries and other things for a while, because i live from 50 euros per week.. And then i finally ordered my sous vide machine, vacume machine, bags and a 3L. It changed my kitchen and my life forever😃. I recommend it to everyone!

@kalu6206 Жыл бұрын

I don't know why, but that Guga's "EVERYBODY" always sounds so smooth and satisfying :D

@mikeyg8568 Жыл бұрын

He sounds like Dr. Nick

@charlie1832 Жыл бұрын

@@mikeyg8568 hello everybody

@sarchlalaith8836 Жыл бұрын

Sour cream and onion remains the best tenderiser, powdered milk and home made umami powder remain the best seasonings, sous vide and smoking are the best cooking methods... Using these combined I'd love to see you make something

@daijutsi Жыл бұрын

Pineapple is the best tenderiser.

@convincedquaker Жыл бұрын

@@daijutsi Not really. It can go too far too fast.

@sarchlalaith8836 Жыл бұрын

@@daijutsi it leaves too strong of a taste and sour cream is actually better, guga even said it in the sour cream. Video iirc

@bigisaacguy Жыл бұрын

Love the content guga! Always nice to see how excited and happy you are on camera, definitely brightens by day and puts a smile on my face as well!

@gaskina13 Жыл бұрын

Facts!

@illduce7288 Жыл бұрын

Leo is right! Birria is not made with brown sugar, so he picked up the sweetness immediately!

@samtem1 Жыл бұрын

oooow really??? i fking hate sugar, so you can make it without sugar???

@traviswalker8933 Жыл бұрын

@@samtem1 yup.

@samtem1 Жыл бұрын

@@traviswalker8933 thanks man 💪 gonna make it without any sugar

@zephyrozz3910 Жыл бұрын

@@samtem1 add 5 cloves, pinch of whole all spice, pinch of whole pepper, pinky finger nail amount of dried ginger to the blender then add 2 bay leaves to the bag for even more flavor edit - Yes original recipes have no sugar

@samtem1 Жыл бұрын

@@zephyrozz3910 thanks :)

@davep.7099 Жыл бұрын

Please do a double sear vs single sear comparison. My opinion is searing before and after sous vide is easier, helps retain moisture, improves the taste of the juice in the sous vide bag, and makes for a better and more consistent final sear.

@deregulationIC Жыл бұрын

Go back on his old videos, he a couple videos. Pre sear sucks except for slow roasts.

@ricardiumhues Жыл бұрын

@@deregulationIC and salmon I've discovered

@MetricJester Жыл бұрын

Searing always drives off moisture

@davep.7099 Жыл бұрын

@@MetricJester Have you tried a pre-sear? The loss of moisture is from the surface which is what searing does. A room temp filet takes less than a minute per side or less to pre-sear with a torch. Your not going for a final sear level, just a good initial medium sear. The sous vide bag will still have a significant amount of juice and in my opinion it has a better flavor and makes a better sauce. Then post sous vide another quick torch final sear. I find it easier to get a very consistent final sear and improves the taste.

@bloood9 Жыл бұрын

@@davep.7099 the liquid in the big is entirely determined by temperature. Filet mignon at 129 loses hardly anything. Pre searing might affect flavor, but it does not affect fluid loss

@jokerproduction Жыл бұрын

I think I'd rather have the brisket one haha

@scubanplz Жыл бұрын

I bought eye round bc of Guga! Marinated it in pineapple, salt brined one hour before cooking, cooked it reverse sear and it was straight fire 🔥 Tender, juicy and flavorful. Thank you, Guga!!

@silantoine5181 Жыл бұрын

Hi Guga! Love your channels, you bring me a lot of joy as a passionate home cook (just got my first Anova, heat gun and some guns are on the way as well xD). I learned so much from your videos, can't wait to try those techniques out! I got two tips for you to improve your Wellingtons: 1 - Duxelles is not a paste, it's a very small mince, it's a little bit more work and harder to combine with the rest of the ingredients but gives better texture (you can actually cook the water out with a little bit of butter and finely minced shallots for more flavor, butter is life!!!!) 2 - Make an extra layer with a crêpe (you can flavor the batter to your taste with herbs or spices) between your prosciutto and your puff pastry. It will prevent the pastry from getting soggy inside and make it extra fluffy (learned this from a 3 Michelin Stars French chef recipe). Hoping you can try it out in your next Wellington experiment. Wish you and your family the best! Antoine

@michaszypua1596 Жыл бұрын

They say never give up :) (chapter 28) List of ideas: 1.) Use pomegranate molasses "narsharab" e.g. in different molasses types experiment 2.) Hanwoo VS Waguy Beef experiment PS don't get me wrong i know that hanwoo is hard to get but lets say for 4 000 000 subscribers on Guga Foods or 2 000 000 on Sous Vide Everything? That would be sth special to see. thanx

@damnedtolive9121 Жыл бұрын

I would love to see you make a Birria Ramen recipe. I found a little food truck in my city and it's ALWAYS busy, so I had to try it. Everything they make is divine, but they do a Birria Ramen that'll make a grown-ass man cry. Everytime I go there I have to get the lingua tacos and Birria Ramen with extra consome. Gawd now I'm freakin hungry 😩

@bloodysabbath1984 Жыл бұрын

I’ve never heard that before and that sounds amazing!! There’s a Mexican restaurant not too far from my house that does a Birria pizza. It’s pretty much like a quesadilla and it is awesome on so many levels.

@damnedtolive9121 Жыл бұрын

@@bloodysabbath1984 God, that sounds bitchin. I'm pretty much convinced that Birria is what heaven tastes like, so any way it comes I'm pretty confident I'd love it, I'll have to keep an eye out for that

@ixtab3488 Жыл бұрын

glad to see you took my advice with the mustard. looks delicious

@adrienhb8763 Жыл бұрын

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

@davidewing1681 Жыл бұрын

Finally something interesting! Good job!

@provoking3449 Жыл бұрын

Yeah no thanks on the wellington, but it got me thinking....what about making a beef wellington hot pocket with the shredded birria beef in a puff pastry. Now that sounds like the way to go.

@Nothingmuch1039 Жыл бұрын

Dang man! I feel like you were REALLY showing us your passion for cooking in this one dude! Looks awesome!

@Chebito710 Жыл бұрын

Can you try something with persimmons? I really would enjoy seeing more fruity sauces or jams!!!!

@QWERT8552 Жыл бұрын

Bro I need to get a Sous Vide machine, all the meat you cook using it looking amazing. Honestly watching your videos makes me so hungry lol. Keep it up man.

@Paintplayer1 Жыл бұрын

They're not very expensive and you will use it all the time, I cook basically every protein I eat in it. I have an Anova but the Joule is supposed to be good as well, which I don't doubt because the ChefSteps guys are good to go

@convincedquaker Жыл бұрын

Inkbird is inexpensive and users love them.

@QWERT8552 Жыл бұрын

@@Paintplayer1 cool thanks for the advice, might order one. Can’t wait for that first perfect steak.

@QWERT8552 Жыл бұрын

@@convincedquaker thanks I’ll check ‘em out

@Paintplayer1 Жыл бұрын

@@QWERT8552 it'll change your life, nothing like it!

@Giru Жыл бұрын

"liquid-y water" I love Guga xD

@wesharris5465 16 күн бұрын

Angel struggled soooo hard to not say that "he loves sweet meat" 🤣🤣

@quarent6486 Жыл бұрын

Birria, the Mexican heaven!

@milessmith6611 Жыл бұрын

GUGA! Can you try to use Pineapple with Chuck Roast and sous vide it to try and make it like a prime rib?! I’ve been wanting to do it at home myself

@maxmcgar5732 Жыл бұрын

dry age steak in mustard and a pork loin in mustard, in if by chance they turn out extra tender try the eye round in mustard too

@georgegutierrez1194 Жыл бұрын

“Damn Leo” 😂😂😂

@xristospro4892 Жыл бұрын

The pillows on the back are awesome

@francogalante1446 Жыл бұрын

guga u should cook the eye round in sous vide aiming for rare and then get to medium rare in the oven when all the welling preparation is done

@Callster Жыл бұрын

“The best way to get a crust is with a flamethrower.” Yeah, because we always have one of those laying around.

@convincedquaker Жыл бұрын

If you sous-vide, you do. ☺️

@Callster Жыл бұрын

@@convincedquaker Naturally.

@gringo335 Жыл бұрын

That is one well loved cutting board. Makes me wonder if it's like that from being used over time, or from a lot of cutting in a short amount of time.

@raixeon Жыл бұрын

Looks good, have to try the birria burgers first though

@Arahaidax Жыл бұрын

"take a look on our shredded meat, this does not look very appetizing (...)" men, im salivating while looking at this

@blink555 Жыл бұрын

I just finished watching a sous vide experiment in which beef was cooked at 140 degrees for 24 hours, 48 hours, and 72 hours. The winning time was 72 hours.

@TheSlavChef Жыл бұрын

3:36 Man this looks beautiful!!!!

@Metrion77 6 ай бұрын

I love Guga's experiments. It's either a 10,000 dollar a50 wagyu made from cows only fed acorns that have been blessed by the pope, or 1 dollar eye rounds. There is no in between.

@sparro2553 Жыл бұрын

I would love to see a triple dry-age experiment - Umai bag in the regular refrigerator VS the dry age cabinet VS Umai bag in the dry age cabinet!

@adambarron4015 Жыл бұрын

After so many Wellingtons, I'm still waiting for Guga to switch out the mushroom paste for a liver pate.

@CarlosRomeroFilosofia Жыл бұрын

Is that the original recipe? Or is it your creation? (Sincerely asking)

@AidilMirza Жыл бұрын

Guga, you have so many knives it’s starting to look like Game of Thrones 😂

@LostDono Жыл бұрын

Guga really gotten into his wellingtons with the brisket welly and now a birria 1. All look great keep it up. 35 day konbu dry aged wagyu please.

@chrischeng5123 Жыл бұрын

In Pho they cut eye round super paper thin and thats the raw meat in the pho that one might see. Best way to have it imo

@midnightscookingcorner9514 Жыл бұрын

You should make a bira fish taco... see if it would be any good... but that sauce with a beautiful swordfish in a tacos OMG 😋😋😋

@ivanelrino Жыл бұрын

Bro really made little diamonds and then put individual rosemary leaves into the diamonds. This is some real gourmet shit.

@victuuri_6739 Жыл бұрын

Guga will never give up on eye round 😂

@convincedquaker Жыл бұрын

Because it's all we can afford 🤣

@BrianYapleOfficial 6 ай бұрын

Great video!

@JokerInk-CustomBuilds Жыл бұрын

a bit of roasted wallnut in that mushroom paste does wonders. don't chop em to fine, the will also add a good crunch to the filling.

@kienfudge3638 Жыл бұрын

Hi guga! Love the content 😀 You should dry age a steak in shiitake and portobello mushrooms! I think it would turn out great! Super umami power 💥

@kratos25thecool Жыл бұрын

Is there such thing as a Wagyu Eye Round? I wanna see one. Love your videos

@notnathancodm Жыл бұрын

he’s done it before, just search up wagyu eye round and it should pop up

@profound369 Жыл бұрын

So much work bro

@moshe94 Жыл бұрын

Great experiment gents. I wish you guys would have tried without the sauce first so you can talk about how the sauce improves it. Also an idea I guess for the other channel would be to do a smoked eye round to see if that method makes it more juicy.

@akocbibbo Жыл бұрын

Watching this before I sleep and now I'm hungry x_X

@Chrissmills Жыл бұрын

Thanks for making my diet so much harder 😂

@joemeyer3314 Жыл бұрын

Guga using pincers as a gardening tool is very Guga

@youngdraco206yt4 Жыл бұрын

Idk how I forgot to watch this video but glad I forgot cause now I have something good to watch

@RodrigoRodriguez-um3gs Жыл бұрын

This is Insane, I need to do this.

@matthewlanglinais Жыл бұрын

Sad part eye round cost more then beef shoulder per pound. I wonder what happens if beef shoulder is better

@ArmanK04 Жыл бұрын

Birria vs Brisket Wellington

@magi0888 Жыл бұрын

Is that a ribeye pillow in the background! I am loving all the little food pillows 🥰

@mikeee_e4606 Жыл бұрын

Don’t forget the ginger, clovers, vinegar and bay leaves for the sauce

@ragibby6557 Жыл бұрын

Everyone is doing birria something. What's next: birria scrambled eggs, birria cheesecake?

@munirmyman Жыл бұрын

Liquidy water - Guga 2022

@omfgfdp Жыл бұрын

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

@kelsiwitter8847 Жыл бұрын

He has a video comparing four types of garlic. It’s a bit older but it’s there!

@castortroy6588 Жыл бұрын

My guy still hitting the high notes in his tutorial videos ! Let's dewwehh

@user-ps2wp2ug5z Жыл бұрын

how about experiment with beef wellington, but instead using a parma ham, u can choose another ham, and the mushroom too just try using another type of mushroom and ham

@LanzoL. Жыл бұрын

Can you dry age a rib roast using garlic paste or garlic confit

@bt3722 Жыл бұрын

There’s an old video of Vincent Price cooking trout in a dishwasher on the Johnny Carson show. Lol The original sous vide

@Atavist89 Жыл бұрын

That reveal scream has be laugh out loud!!

@wormulous Жыл бұрын

You should try it traditional but grind up the eye of round first incorporate some wagyu fat into the meat. Then make a meat paste where you mix the meat thoroughly to get it sticky roll that out flat for the outside.... Form the loose ground meat loosely so it is tender. Freeze the loose meat for a bit so it holds its shape, wrap it once in your outside meat paste. Hard sear on the outside like normal mustard mushroom puff pastry like normal. I think that is the way to go for eye of round.

@edbeme2474 Жыл бұрын

To be honest I was screaming at a point of the video..where's the decorative puff pastry!! haha

@Tusuratopia Жыл бұрын

Since he is left handed, Leo should be on the left side (Your left, not ours). That way you're not bumping elbows like at 10:30 . No one wants to take an elbow to the head, or potentially lose what's on your fork.

@convincedquaker Жыл бұрын

But, that's Angel's seat 😁

@davelikesbacon Жыл бұрын

Okay, you need to get Gordon Ramsay on the channel. We need to see him judge your wellingtons. It will be gold I tell you gold.

@eafigarella Жыл бұрын

You need to try Venezuelan Asado Negro, it's a way to make eyeround, juicy, delicious and not so dry.

@jeffrey88888 Жыл бұрын

Wow.. wellington day on both channels

@-A-c Жыл бұрын

Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔

@c2o2-42 Жыл бұрын

do an iguana wellington

@pepeolono Жыл бұрын

guga next time you make birria please put more chiles (ancho, morita, chipotle, meco) and put the spices (cumin, anis, clove, cinnamon, ginger, allspice, oregano, coriander seed, bay leaves) thats birria guga...regards

@chinnjk Жыл бұрын

This is a fusion dish so it's not expected to be traditional.

@QWERT8552 Жыл бұрын

Weird to see a well done Wellington

@stomper8056 Жыл бұрын

Do an experiment trying different Bone Marrows. Pig Bone Marrow, Cow Bone Marrow, then maybe something like Ox or Bison. Please!

@carmelpatrik Жыл бұрын

what if you open up the meat spirally like a sheet and apply wagyu tallow and close it up ?

@diegonavas Жыл бұрын

Cheers, Guga. How about some sous vide "carne louca" I think it would be interesting.

@spellslinger4721 Жыл бұрын

guga can you try a birrio compound butter?

@awfullyhotcoffeepot8149 Жыл бұрын

1:50 liquidy water

@Giru Жыл бұрын

I cracked up at that one xD

@saratoga4126 Жыл бұрын

Someone named Gordon is screaming on that dijon mustard

@zacharywhitney7295 Жыл бұрын

Love the vids Guga! But if I hear you use the word “nice” one more time my head’s gonna explode 😂😅

@moyakolvist Жыл бұрын

Gordon Ramsay will be mad at you guga, watching beef wellington with birria sauce.

@maxxxxxx74 Жыл бұрын

Guga can you guide us on how to make Fritas from El Mago?

@danielle-yd5dp 11 ай бұрын

Isnt there supposed to be crepes on top of the prashuto n under the puff pastry? Im pretty sure theres supposed to be right? Or does this one not have that for a reason would that not go good with the birria? Now im curious....

@dirtspritestuff5850 Жыл бұрын

restaurants boutta make one of those wellys and charge 60 bucks for a slice

@andreitodoran2837 Жыл бұрын

you should do something with the most expesinve shrimps or lobster

@wildcard5238 Жыл бұрын

I'd like to see you do a video where you compare elk steaks to wagyu beef steaks

@feralguyver Жыл бұрын

Guga, challenge for you: Beef wellington meatballs

@timebong8366 Жыл бұрын

The only way u can get a cheap steak tender : sou vide

@SkewToob Жыл бұрын

If you cut deli slices of wagyu and meat glued them to a cheaper cut, or wrapped the cheaper cut with the wagyu like bacon, would the wagyu slices add enough flavor to make the cheaper cut great?

@davidblalock9945 Жыл бұрын

Any suggestions for replacing the fungus in the Beef Wellington? Not that I don't like mushrooms, but they do tend to destroy my joints with uric acid crystals; gout sucks.