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I decided to try to make the Italian beef recipe from the show (found it on the LA Times website). It came out not bad for the first go. I put in a little too much black pepper by mistake.
Other notes:
We have an electric range so to do the browning I tried using my carbon steel pan on a butane burner. Next time I’m just going to use our Le Creuset and do all of it in one pot.
The jus is just amazing. When we pick up a proper sandwich loaf tomorrow I know it’ll just soak it up perfectly. Also going to use the jus for tonight’s mashed potatoes.
While I cooked it today it’s actually going back in the fridge for a day of rest and soaking. Tomorrow I’ll slice it and reheat it properly in the juices.
The real thanksgiving meal is a 1.5 in Australian wagyu.
Happy 🦃day y’all.
Thank you, chef.
Those aren’t garlic chips, just the garlic from the jus I kept on top to let it seep into the meat evenly. Next time though that’s a great idea!!
Yo man you don’t have to tell me twice. It’s all electric ranges here which is so annoying.
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Thanks Jeff! The jus on the mash is just unbelievable, and my wife made the silkiest mash potatoes ever. Like Joel Rubechon level so it’s an even bigger treat.