Secrets to Perfect Pyrenean Beef Stew: Fricandó

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Secrets to Perfect Pyrenean Beef Stew: Fricandó

Рет қаралды 8,248

Күн бұрын

Learn the secrets to making the perfect Pyrenean Beef Stew, also known as Fricandó. Discover traditional Catalan cuisine in this delicious recipe!
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Пікірлер: 125

@Petespans 2 ай бұрын

I would love to hear any suggestions for traditional dishes, and even any locations you recommend. 😋🌄

@kimaholland3423 2 ай бұрын

I think you will apreciate the 'Caracols con Pan y Alioli' from 'El Portal de la Gallarda' in Castello D' Empúries only 3 km from the Sea😉

@Petespans 2 ай бұрын

@@kimaholland3423 Thank you! I just looked it up - Looks very nice! Will visit and possibly shoot video :)

@kimaholland3423 2 ай бұрын

@@Petespans Ask for Marga 😉And tell her the Indian lady from Holland who loves caracoles has sent you❤

@Texaswesternwriter101 2 ай бұрын

As a chef, we used to refer to that cut of beef as a blade cut. Chuck is the larger cut, as is shoulder cut. Clod is a roasting cut. I would stick with blade cut and go with the thickness of the cut to define the meat. Of course cuts of meat are called by different names in Europe. As always, another fine dish. I doubt if I will ever set foot over there again. Old, sick and crippled is not good for travel, so I live through your food and vidioes. You are the envy of us in the profession. Looking back, I regret not having the nerve to do what you do. So keep us fed with your superb selections and let us dream of cooking with you in the great outdoors! Cheers, Chef!

@Petespans 2 ай бұрын

Thanks for the information! So glad you enjoy my shows - always an honour to have true professionals tuning in :)

@dojufitz 2 ай бұрын

Yumo!

@BMan1113VR 2 ай бұрын

Breathtaking location and a great looking dish!

@martinmetzler9460 9 күн бұрын

Your videos are really different from all the others. Not too long, nicely shot, beautiful locations, well explained and a great choice of dishes. Thank you

@Petespans 9 күн бұрын

So happy they tick the boxes :) Thanks for watching!

@ferenccookmurray 2 ай бұрын

Keep going - another great video with honest recipe and preparation.

@jamessavery276 2 ай бұрын

Can't wait to try that! Thanks

@jaumeibars6017 2 ай бұрын

perfect fricando

@Petespans 2 ай бұрын

Glad to receive your approval!

@artfulcookingwithdawn9000 2 ай бұрын

Pete, cannot believe YT did not give me a notification for this video! Well, found it, and as usual the food looks absolutely mouthwatering and the landscape is the stuff of masterpiece paintings! What a life you live! Great video

@Petespans Ай бұрын

Bless you Dawn... If only you knew what goes on behind the scenes!!

@flowjoe100 2 ай бұрын

"The hills are alive and all that". Love it 🙌🏻

@Petespans 2 ай бұрын

Many thanks for tuning in :)

@NaCreagachaDubha 2 ай бұрын

Your videos are fabulous, Pete!

@carina-leahbertuccelli9496 2 ай бұрын

I have been watching your channel for years! It just keeps getting better and better!!!

@Petespans 2 ай бұрын

That's so good to know! Thanks for the encouragement.

@andrewbrillant331 2 ай бұрын

Fantastic pete👌

@Petespans 2 ай бұрын

Glad you like the recipe :)

@classiclife7204 2 ай бұрын

That has to be one of the most gorgeous places I've ever seen.

@Petespans 2 ай бұрын

I was just thinking the same thing. I may have to spend all summer here in Taull. Bless you for commenting :)

@nicolasmoss-allison5645 2 ай бұрын

I've no idea on your background but living the life!

@rickloginname 2 ай бұрын

We are all jealous.

@Petespans 2 ай бұрын

@@rickloginname I only show the good bits!!!

@Petespans 2 ай бұрын

A bit lonely at times, but mustn't grumble!

@paolo-n2000 Ай бұрын

Excellent!!! I'm so grateful to have found your informative videos. Thank you for sharing your culinary wisdom! Looking forward to making this dish!

@adammiller2759 2 ай бұрын

Pa Amb Tomàquet! Another wonderful episode. Catalan tourism board owes you some Euro.

@Petespans 2 ай бұрын

LOL Hadn't thought of that. I'll send them the bill :)

@Picasso_Picante92 2 ай бұрын

Wonderful video Pete. Thanks!

@Petespans 2 ай бұрын

Bless you for tuning in again :)

@Dadnatron 2 ай бұрын

Your videos are excellent as always. Thanks for the quality. Your videos are always top notch.

@ianianna3552 2 ай бұрын

Mate it's the piece of meat down the side of the shoulder blade. In Australia we call it oyster blade. The French call it paleron. A highly underrated cut of meat.

@Petespans 2 ай бұрын

That's it! Many thanks

@britinmadrid 2 ай бұрын

It's nice to see less popular cuts being used - not everything has to be expensive to yield excellent results!

@Petespans 2 ай бұрын

Thanks for commenting! Can't say I looked at the price as I NEEDED it for the Fricandó!

@andrewharrison8975 2 ай бұрын

Really, very nice.

@aperson1908 2 ай бұрын

Beautiful place , great food and story telling. Thank you Pete.

@Petespans 2 ай бұрын

Yes, I was certainly lucky with the backdrop this time :) Nice to hear from you again!

@carina-leahbertuccelli9496 2 ай бұрын

I have enjoyed your videos for years! They keep getting better and better!!!

@Petespans 2 ай бұрын

That's very encouraging to know :) Delighted you continue to enjoy my output.

@Mathijs1974 2 ай бұрын

I only just discovered this channel and it totally ticks all my boxes. I look very Dutch, but my ancestors must be Catalan or Basque!

@Petespans 2 ай бұрын

Benvinguts... Ongi etorri!

@nedfarrell 2 ай бұрын

Brilliant 😊. Made your conejo con chocolate recently on an open fire and it was only gorgeous

@canaan_perry 2 ай бұрын

Looks amazing. They sell that beef cut as oyster blade in Australia. The central gristle is very tasty.

@Petespans 2 ай бұрын

Thank you for the information! I guess every country has a different name for it.

@Lughnerson 2 ай бұрын

DAMN...that boy can throw down. I used to focus on French, but watching this channel is changing my direction.

@jbirsner 2 ай бұрын

...and I want all those cookbooks though translating French/Spanish/Portuguese would bit a bit daunting!

@Petespans 2 ай бұрын

Don't go too far! Thanks for tuning in again :)

@malcolmhollifield9329 2 ай бұрын

Another great recipe, Pete, and what a backdrop! I do appreciate all the historical, cultural and linguistic explanations which accompany those of a culinary nature! Like others commenting, I am at a loss to understand why you do not have your own show on the BBC! Keep up the fabulous work!

@Petespans 2 ай бұрын

It'd be nice if someone else did the camera work, I must admit. Thanks so much for the encouraging comments :)

@gewfhrefnjkr3724 2 ай бұрын

What a great video. History, landscapes, food, travel, great commentary. Subscribed

@Thesilverthunder777 2 ай бұрын

That valley is stunning... and yes the food matches! Migwetch!

@marqpage3485 2 ай бұрын

Quality, Quality, Quality. Another fantastic recipe, terrifically executed with a stunning backdrop. The wine seemed quite palatable too . Thanks for posting 🤓👍

@shortstrip 2 ай бұрын

My goodness Pete, I think you're starting to outdo KF now!, and a vast improvement on a certain Yorkshireman's recent offerings. Great scenery, quality production and, above all, a mouthwatering result which makes you want to head straight to the kitchen. Bravo!

@daveveart8936 2 ай бұрын

On the stove now, many thanks.

@Petespans 2 ай бұрын

That was quick :)

@Stuart.G-UK 2 ай бұрын

Looks like the motor-home is finally fixed and being put to good work! Your guide to pa amb tomàquet serves as warning to the lesser English-language receipts tarnishing its good name and favour. Another receipt of absolute authenticity for those who know, and a beacon for those who do not know yet!

@Petespans 2 ай бұрын

Semi-fixed but turning it in for a new one tomorrow. Watch this space ... May use your words, for self promotion, in a future video :)

@Stuart.G-UK 2 ай бұрын

@@Petespans Any time, Pete. Words well deserved, and all truthfully meant. If English-language PR is needed, you've a vocal number of supporters following your channel!

@johnysteps2418 Ай бұрын

Lovely dish, just cooked it, many thanks for a great channel.

@RivetGardener 2 ай бұрын

The name for that whole cut is Top Blade in the US. Separated, the steaks are known as Flat Iron Steaks. That whole clod makes a delicious beef when braised, and that center gristle running through it melts into deliciousness. Your recipe was delightful, and as always thank you for all that.

@Petespans 2 ай бұрын

Bless you for commenting and thanks for the info!

@kwtube100 2 ай бұрын

thats an interesting recipe. looks damn good.

@Petespans 2 ай бұрын

Thanks! One of my better efforts. Thanks for tuning in!

@vivaldikmd 2 ай бұрын

Love your recipes

@Petespans 2 ай бұрын

Thanks! One of my better efforts. Thanks for tuning in!

@tonydeltablues 2 ай бұрын

That shifty hand gesture in the restaurant at the beginning....it's so dissapointing to get served a below par stew! Bravo! And, some fine duet singing too ;-) Regards Tony

@Petespans 2 ай бұрын

I misread "shifty" at first... Glad you liked our Rossini :)

@tonydeltablues 2 ай бұрын

@@Petespans lol x

@chrismoose64 2 ай бұрын

By 'eck that looks tasty 😋

@Petespans 2 ай бұрын

Proper scran!

@villanovakid84 2 ай бұрын

I like how you do your cooking with such magnificent scenery. I am visiting Spain and Portugal this summer; your channel has given me some ideas on what food to try during my upcoming vacation.

@Petespans 2 ай бұрын

Delighted to be of help :) Enjoy your trip, avoid the tourist traps!

@villanovakid84 2 ай бұрын

@@Petespans Thanks,!

@keithdyson9016 2 ай бұрын

Pete, pls spill the beans. How come you haven't been picked up by a TV production company? The scenery, the smattering of local history & of course, the execution of the regional dishes are far more pleasurable than the usual rota of UK celebrity chefs weve been enduring for now many years. Time for a new face imo.

@alanfaulkner6329 2 ай бұрын

They would destroy him and the beauty of what he does.

@divadjm 2 ай бұрын

Because his content doesn’t “look like social media “.

@Petespans 2 ай бұрын

Yeah, I haven't tuned into the uk chefs since Floyd left us. Many thanks for your kind comments :)

@nelsonbrooks 2 ай бұрын

Ruth Reichl (former editor of Gourmet Magazine here in the US) would call that “cut or joint” of beef a Hangar Steak.

@pawelflorczak2378 2 ай бұрын

amazing!

@Petespans 2 ай бұрын

Thank you Pawel :)

@jeancarlfelice6082 2 ай бұрын

hey great dishes mate...last yeat ive been outside of girono and ive had a dish in the middle of the country side ..it was snails and rabbit fish it was amazing...cant remember the name tho...would be nice if you make something similar ..cheers and keep it up

@czecherst 2 ай бұрын

Wow! I really enjoyed this video featuring (perhaps) a lesser known culinary tradition. What's your story? Do you just drive around Europe in your camper van and cook in beautiful locales? Thanks for posting! How about some cusine raditionelle bretonne?

@tedmac8049 2 ай бұрын

❤

@mimig6511 15 күн бұрын

I have this cooking away right now and it smells delicious......do not have mortar and pestle but mallet and reusable shopping bag (I like to put my own spin on these things). Grief, binged on your videos and now the Current Husband is insistent we travel to Spain and just wander about and eat and drink (I think a bicycle and outside cooking would be overly dangerous for us so may we leave that part out?).

@sebastiancarretero1377 2 ай бұрын

The blade is a cross- cut section of the flat iron steak. it is taken off of the scapula(shoulder blade), so it is close to the chuck. when breaking down the fore-quarter of a cow the chuck sits right against the outside of the spine along the back ribs. the scapula goes through the chuck. Meaning it is basically a part of chuck but so is flat iron so it’s weird. Hope that helps.

@luisvernon4849 Ай бұрын

Llata de ternera most closely translates to Butcher's Sirloin or Veal Patch...or Faux Filet...Hope this helps!

@marcvdm1111 8 күн бұрын

Your beef is called paleron in French (though yours looks a bit non fat). In Dutch we have a weird name for this cut: "sukade". Great recipe, thanks.

@Mathijs1974 Ай бұрын

What a fantastic channel you have! How inspiring and entertaining! May I ask what knife you use?

@wendydee3007 Ай бұрын

Pa amb tomaquet!! How I miss that, will have to make my own now, I suppose. I think Vall de Boi is further along from Cadi, where they make the best dairy products, especially the Cadi Butter. How I miss Cadi butter! Have you watched the 'Caçadors de Bolets' TV programmes on youtube - they are brilliant :o)

@famousseamus17 2 ай бұрын

Another stellar effort, @Petespans. When I make this, I will use beef chuck, for sure. I have to ask-what was wrong with the restaurant version that was just so-so??

@Petespans 2 ай бұрын

I have no idea how they managed to mess it up... Dry, some sort of weird fake sauce. I'm sure yours will turn out stellar :)

@famousseamus17 2 ай бұрын

@@Petespans I shall emulate your every move!

@azazattila 2 ай бұрын

As Maria Garcia famously sings: Fricando, fricando... amigos, adios... adios... el silencio loco! 👌

@Petespans 2 ай бұрын

So famously that I can't find anything on it :( Got a link?

@azazattila 2 ай бұрын

@@Petespans That’s just my terrible sense of humour… 😎 try “Bailando”

@Petespans 2 ай бұрын

@@azazattila Ahhhh... gonna look that up too!

@azazattila 2 ай бұрын

@@Petespans Haha, don't bother... unless you'd like to bring back some 90's Ibiza vibe. :)

@liamhemmings9039 2 ай бұрын

Could I ask, I noted you salted the beef, does that not risk toughing it? Looks delightful by the way. You have a new subscriber.

@z0rgMeister 2 ай бұрын

That cut goes by featherblade steak in the UK. I should know as I always have a hard time sourcing the right cuts of meat, translation is hard when the cutting mentality is different also.

@Petespans 2 ай бұрын

Yes, feather blade it is :) Thanks!

@thethirstymason9684 2 ай бұрын

Bolar blade in Australia

@Petespans 2 ай бұрын

Bolar?

@Petespans 2 ай бұрын

Yes, I just looked it up. That seems to be the "feather" of UK

@dockildare1763 2 ай бұрын

Great recipe Pete. Had anymore thoughts about your book?, love to help you with it.

@Petespans 2 ай бұрын

Thanks! Book? Did we talk about that before?

@chrismoose64 2 ай бұрын

@@Petespans do it!

@dockildare1763 2 ай бұрын

@@Petespans I did mention it a little while back and the idea caught your eye. It would be a great compendium of your work. I look back through your KZfaq clips on your tours through France, Spain and Italy. I see the outline of your book there. Your TV presentation style is perfect transcription to a book format; a story telling style, technique explanation, recipes (and source material which is a sub-story itself), cooking in its regional/local setting, great vision/pics, etc etc. I collect cookbooks (400+) and I can see your book unique and very colourful. The cuisine focus is popular and your recipes not the usual ‘same old’ repeats. I would like to contribute to the development of the draft, it would be fun.

@Petespans 2 ай бұрын

@@dockildare1763 Let's talk! If you would like to share emails: petermi@aol.es, or perhaps messenger: facebook.com/Pete.M.Hanley

@andyg1098 2 ай бұрын

Hi. Loving your vids. What is the brand of that carbon steel chef’s knife you have?

@Petespans 2 ай бұрын

Thanks! The knife is made in Cataluña "PALLARES SOLSONA"

@jimlasswell4491 2 ай бұрын

Here in Florida the pork version of that piece of meat is sliced into representative pieces that mimic country style pork ribs and marketed as a boneless version of such. I haven't seen that in beef. Predominantly beef shoulder is chuck, the exception being the chuck eye steak which started appearing in grocery stores about ten years ago. Sadly the foodies caught on and the prices have tripled in the last two years.

@ynottonyfaris 2 ай бұрын

I know this cut as “feather steak”.

@Petespans 2 ай бұрын

I think we've cracked it, for UK at least!

@stevetaylor1904 2 ай бұрын

Another nice one mate. Are you really on your own? I’d prefer it with a dog if no wife:) I suppose two in an European camper van could get volatile after two nights.

@Petespans 2 ай бұрын

Amazing! I've been thinking about getting a dog :)