The only difference between fettuccine and tagliatelle is where you live. The north of Italy they call it tagliatelle, and Rome and below it is fettuccine! This is a recipe I can really get behind as, here in Spain, Carrilleras (or cheeks) are some of my fave cuts of meat when slow cooked. SO delicious!! Awesome job as always Matt!
As expected, your italian meat sauce recipe is so perfect! Thank you so much for always sharing new delicious recipes! I'm going to watch your video well today too! Have a great day today! See you again!
Stunning cooking and the perfect dish for winter down here😋!!! Ox Cheek Ragu to die for and I love the look of that pasta!!! My understanding of the difference between fettucine and tagliatelle is that they are spelled differently, I hope that helps Chef 😂🤣😅👍
We don't see those "unusual" cuts in our supermarkets often here in the States. Thing like cheeks and tails are ending up in hot dogs. It's a shame. I remember going into my great grandmother's house one day when I was a boy of 6-7. She was cooking and I asked her what was for lunch. She smiled and pulled a cow's tongue out of a pot.
You just brought back a memory. When I was a little girl maybe 10 years old my uncle or is making a stew and when I asked what he was cooking he showed me a tongue LOL
Check out farmers markets - very easy to find all the off cuts from small farmers. I but lamb cheeks for $5/pound, beef cheeks for $3/pound. Lamb tails are really good as well as lamb necks.
I remember when I was training in the 90's in posh restaurants we only used loin and fillet, then it got fashionable to combine expensive cuts with cheap cuts. Such as a beef fillet served with confit brisket. You just need a few celebrity chefs to champion the cheap bits for it to catch on with the food lovers.
@@unclemattscookerylessons That's right. Also, it helps make a bit of a profit (Which is hard in the restaurant biz, as you know.) I worked at a restaurant that had been around for ever. We still had beef tripe and liver on the menu. I'll eat about anything but I could not get by the taste of tripe. Love liver. We were paying 15 cents a pound for it.
@@lorrainewhitlock5377 My family used to say my great-grandparents would eat everything on a pig except for the squeal. I remember eating pigs feet. They were farmers and had 11 children through the depression. Nothing went to waste. She was a great cook. People are spoiled. What they don't know is they are eating those "off" cuts in hotdogs and sausages. I am old enough to remember when "beef lips" were listed as an ingredient on Slim Jims. lol
Hi Yhen, that is a good question. I've see professional bakers use a mechanical rolling device for laminating puff pastry. I wonder if the small gap would be large enough to rill the pastry and not squeeze out the butter? 😁
Hey Uncle Matt 👋 I have a video request for a classic British meal. Dish is a stretch so I settled on meal lol. I’ve searched and searched and can’t find a proper video of it. There are a couple of videos that use the wrong name, but none of the actual technique I’m after. I found one article, but I’m such a visual learner it would so great if you could do a video. So, could you possibly do bread and dripping for us? Proper dripping. Not rendering suet or tallow, proper dripping you could put on bread. The whole process from putting meat in the oven to roast all the way through to spreading it on bread. I watch a lot of wartime docos and every time it’s mentioned I want to try it, at least just once, but I’m not quite confident enough to try it without seeing it done first. Hope I’m not asking too much!
I love dunking bread in the roasting tray, cant say I've ever actually ever strained and chilled the fat and juices to spread on bread. But i think i could make a short video on this for sure. It's a shame that so many people are put off by animal fat, it's better than most vegetable based oils.
@@unclemattscookerylessons I’ve actually never tried it in the roasting tray (I will next time!), but on the odd occasion that I happen to have some bread in the house when I cook a lamb chop it’s very hard to resist a little dip! It’s one of the bestest treats ever, which is why I’m certain I want to try proper bread and dripping! I’m getting organised to move to the country and will be raising meat animals and nothing will go to waste! I think the fat from a well raised, happy animal that had a great life and just one bad day has to be healthier than the veg oils. I grew up with my mother following all the low fat hype and certainly never any animal fat, only veg oils or margarine, and it did my health no favours and is part of why I’ve gone further back in time with the way I eat. Back to when you used everything you had and it was all from scratch. The only jars in my next house will be ones I’ve filled and canned myself. None of this throwing a tin of condensed soup in with some meat and calling it a casserole! I don’t really have enough space in my kitchen here to do absolutely everything from scratch, but I’m doing as much as I can in the space, and learning as many techniques as possible. I have a playlist where I’m saving videos that I’ll need once I move. There’s a few of yours in there. The bread and dripping one will go in there too! And I’m starting my own cookbook collection, rather than just making do with mum’s old cookbooks which are the condensed soup casserole kind. I just ordered one by Clarissa Dickson Wright which I’m very excited to go through! Looking forward to a dripping video. Thank you so very very much! You’re the greatest!
I know he put it in private a couple of months ago, but he has been predicting the axe for a while now. How are you still surviving as well btw. Saw your vid on bitchute earlier today, so messed up now?
Just spoke with Rev, he's closed his channel himself, not sure if it's permanent? I can't get on with bitchute Guy, i might link with odysee as that was very easy with this channel
Bitchute was refusing to process my videos for a while, but I tried again recently and now they process very fast. It should work the same for you I'd hope. Give it a try. Putting a whole channel into private as protection if you're on two strikes at least until one strike falls away would be logical, not sure why he'd just delete it though. The alternative media does tend to be a repository for crackpots - best to try and keep a stabilising foot in CZcams, for all its excessive censorship.
The only difference between fettuccine and tagliatelle is where you live. The north of Italy they call it tagliatelle, and Rome and below it is fettuccine! This is a recipe I can really get behind as, here in Spain, Carrilleras (or cheeks) are some of my fave cuts of meat when slow cooked. SO delicious!! Awesome job as always Matt!
thanks Jim, that makes sense now then. I see it called fettuccine in the US as well.
Looks terrific, Matt. Try it next week.
I've just this second transferred this into the instapot...The smells coming off it are something else. I've got a really good feelign about this!
perfect like tasty yummy delicious beautifully cook
That looks absolutely fantastic!
I love Ox cheek and such a tasty cut if meat, fantastic recipe and the pasta looks delicious 😋
I haven't had oxtail before this looks amazing.
Great recipe chef, like your style…👏👏👏
Excellent!
I love your recipe. Very very nice 😊
As expected, your italian meat sauce recipe is so perfect! Thank you so much for always sharing new delicious recipes! I'm going to watch your video well today too! Have a great day today! See you again!
Looks delicious and I’m sure it tastes amazing
I like to use brisket pressure cooked and it makes a great ragu
Wonderful dish!
definitely love brisket so much
The ox cheek sauce looks so rich and delicious and I think you are pretty amazing at making pasta!! Looks so very yummy and hearty!
ohhh italian dish looks interesting!
Stunning cooking and the perfect dish for winter down here😋!!! Ox Cheek Ragu to die for and I love the look of that pasta!!! My understanding of the difference between fettucine and tagliatelle is that they are spelled differently, I hope that helps Chef 😂🤣😅👍
Haha they definitely are spelt differently.
Looks good I make mine with ox tail. I'm going to see if I can find cheeks.
I think this works with any slow cooking cuts, shin would be great too
That looks so good, Matt! I never heard of cooking ox cheek before. You are Sensational I must say you can cook just about anything
thanks Lorraine, so nice of you x
Lol
Ohhhhhh Yummmmmm!
We don't see those "unusual" cuts in our supermarkets often here in the States. Thing like cheeks and tails are ending up in hot dogs. It's a shame. I remember going into my great grandmother's house one day when I was a boy of 6-7. She was cooking and I asked her what was for lunch. She smiled and pulled a cow's tongue out of a pot.
You just brought back a memory. When I was a little girl maybe 10 years old my uncle or is making a stew and when I asked what he was cooking he showed me a tongue LOL
Check out farmers markets - very easy to find all the off cuts from small farmers. I but lamb cheeks for $5/pound, beef cheeks for $3/pound. Lamb tails are really good as well as lamb necks.
I remember when I was training in the 90's in posh restaurants we only used loin and fillet, then it got fashionable to combine expensive cuts with cheap cuts. Such as a beef fillet served with confit brisket.
You just need a few celebrity chefs to champion the cheap bits for it to catch on with the food lovers.
@@unclemattscookerylessons That's right. Also, it helps make a bit of a profit (Which is hard in the restaurant biz, as you know.) I worked at a restaurant that had been around for ever. We still had beef tripe and liver on the menu. I'll eat about anything but I could not get by the taste of tripe. Love liver. We were paying 15 cents a pound for it.
@@lorrainewhitlock5377 My family used to say my great-grandparents would eat everything on a pig except for the squeal. I remember eating pigs feet. They were farmers and had 11 children through the depression. Nothing went to waste. She was a great cook. People are spoiled. What they don't know is they are eating those "off" cuts in hotdogs and sausages. I am old enough to remember when "beef lips" were listed as an ingredient on Slim Jims. lol
Never tried cheek, but looks good. Tell me Uncle, that Pasta Roller, could it make things like Puff Pastry? Cheers 🥂
Hi Yhen, that is a good question. I've see professional bakers use a mechanical rolling device for laminating puff pastry.
I wonder if the small gap would be large enough to rill the pastry and not squeeze out the butter? 😁
Hey Uncle Matt 👋
I have a video request for a classic British meal. Dish is a stretch so I settled on meal lol. I’ve searched and searched and can’t find a proper video of it. There are a couple of videos that use the wrong name, but none of the actual technique I’m after. I found one article, but I’m such a visual learner it would so great if you could do a video. So, could you possibly do bread and dripping for us? Proper dripping. Not rendering suet or tallow, proper dripping you could put on bread. The whole process from putting meat in the oven to roast all the way through to spreading it on bread. I watch a lot of wartime docos and every time it’s mentioned I want to try it, at least just once, but I’m not quite confident enough to try it without seeing it done first. Hope I’m not asking too much!
I love dunking bread in the roasting tray, cant say I've ever actually ever strained and chilled the fat and juices to spread on bread. But i think i could make a short video on this for sure.
It's a shame that so many people are put off by animal fat, it's better than most vegetable based oils.
@@unclemattscookerylessons I’ve actually never tried it in the roasting tray (I will next time!), but on the odd occasion that I happen to have some bread in the house when I cook a lamb chop it’s very hard to resist a little dip! It’s one of the bestest treats ever, which is why I’m certain I want to try proper bread and dripping! I’m getting organised to move to the country and will be raising meat animals and nothing will go to waste! I think the fat from a well raised, happy animal that had a great life and just one bad day has to be healthier than the veg oils. I grew up with my mother following all the low fat hype and certainly never any animal fat, only veg oils or margarine, and it did my health no favours and is part of why I’ve gone further back in time with the way I eat. Back to when you used everything you had and it was all from scratch. The only jars in my next house will be ones I’ve filled and canned myself. None of this throwing a tin of condensed soup in with some meat and calling it a casserole! I don’t really have enough space in my kitchen here to do absolutely everything from scratch, but I’m doing as much as I can in the space, and learning as many techniques as possible. I have a playlist where I’m saving videos that I’ll need once I move. There’s a few of yours in there. The bread and dripping one will go in there too! And I’m starting my own cookbook collection, rather than just making do with mum’s old cookbooks which are the condensed soup casserole kind. I just ordered one by Clarissa Dickson Wright which I’m very excited to go through!
Looking forward to a dripping video. Thank you so very very much! You’re the greatest!
G'day uncle, do you know what happened to Simon's channel? One of my commenters alerted me to the fact that it seems to have vanished.
I know he put it in private a couple of months ago, but he has been predicting the axe for a while now. How are you still surviving as well btw. Saw your vid on bitchute earlier today, so messed up now?
Just spoke with Rev, he's closed his channel himself, not sure if it's permanent? I can't get on with bitchute Guy, i might link with odysee as that was very easy with this channel
Bitchute was refusing to process my videos for a while, but I tried again recently and now they process very fast. It should work the same for you I'd hope. Give it a try. Putting a whole channel into private as protection if you're on two strikes at least until one strike falls away would be logical, not sure why he'd just delete it though. The alternative media does tend to be a repository for crackpots - best to try and keep a stabilising foot in CZcams, for all its excessive censorship.
Cheeky…
Where are you working that you can buy Ox cheek??? Butcher?? Waitrose?!?!
Waitrose, have been since lockdown started. Nice company to work for and the staff discount helps.
CovidImages need to be invested more than half19