Hello thank you for watching .I use one pound of sauerkraut u can use more .Yes you most drain it first then you add it towards the end of the cooking time .Enjoy
Awesome! I'm an immediate fan. You just helped me with my short ribs that I raised. I'm a farmer and raise grass fed natural meats. You are a joy to watch!
Pops you always make me so hungry. my mouth is open and drooling for a bite of your food. You have just a great attitude about life and cooking it makes my heart feel good. I think you must have been a great father and what a help you had to be at home with your cooking.. Your so clean and careful about your food and kitchen. It's a pleasure to learn from you in your kitchen.. Love it
You remind me so much of how my Siciliano father and grandmother used to enjoy cooking and loved life! You are a gift to me bringing all of those good memories back. Thank you so much!
I love your recipes and the way you have fun preparing these dishes. You remind me of my grandfather! Including your family is a really nice touch... that's what it's all about! Salute!
Just tried this recipe over the weekend. It was awesome!! made some cheesy garlic mashed potatoes and corn on the cob for side dishes. The family absolutely loved it. Please keep these wonderful recipes coming chef. Take care.
Thank God for you and your amazing cooking!!! My mother is from Naples, and my father is full Sicilian. Both from New York, deep roots. Ime born in vegas, in 62. My father makes the best broccoli and ditalini and delicious pork chops. My mom's cooking was amazing as well. Her egg plant parnassian, and both of there beef base and pork base sauces were the best. Too much to go thru!! Thank you for your cooking show, and delicious dishes that you show us!! Thank you!! Sincerely Vincenzo!
OH YEAH BABY!" I love that recipe Orsara...awesome!" just watching you cook those Rips was getting my mouth watery...I love Italian food.. yummy yum yum.... keep up the good work. I love your channel.... ;)
I always love your recipes and have fun watching you cook in your kitchen! It's been many very interesting videos since I began to watch you! Keep them coming Chef Pasquale!❣
I really appreciate yourtime and effort to school uson Italian cooking. My wife loves your accent and your recipies. Looking forward to many more great eats.
So good to see a braise such as this. I guess the kraut comes into the mix after halfway in the cooking process, drained and stirred. Clever. Wish I knew what wine you use to form the gravy. Maybe a Sangiovese? Thank you for the inspiration and fun demonstration! Buon lavoro! 🇮🇹
So glad I happened across your video for short ribs. I almost didn't marinate overnight. Most recipes I've come across they just sear the meat. I'm going to try it your way. You made me laugh 3:37 with your sound effects. I subscribed to your channel.
So adorable, my heart be still with the baby running around the hot stove and hot pot at the edge!!!! Looks delicious!! When did you pot in the sauerkraut.
I'm your biggest fan, I'm a Swedish American, and I like the video you make. I like the tomato sauce video the most. You are good at the video. Very very good .
I was planning on short ribs for Sunday dinner and came across this video. First recipe I've seen with sauerkraut. Is this an Italian variation? It's freezing outside and good time for some wholesome comfort food like this. Thank you for the inspiring video.
From where I am now, Cape Town in South Africa, I would not use a bottle of red wine to marinate the ribs. I would rather keep it for drinking. Our ban on alcohol sales here makes red wine something you hold onto and drink, rather than cook with. But, I will try this Orsara. Gracie.
troppo forte e simpatico l'inglese con inflessione pugliese del chef Pasquale. Go go Pasquale sei fortissimo! ;) Ciao dall'Italia beato te che stai la!
Hi Pasquale., looks delicious...I have a question on the Sauerkraut, How much did you use, and do you have to drain it first ? And do you add it in the beginning or towards the end of the cooking time ? I appreciated your response.. Thank you very much.
Hello thank you for watching .I use one pound of sauerkraut u can use more .Yes you most drain it first then you add it towards the end of the cooking time .Enjoy
Awesome! I'm an immediate fan. You just helped me with my short ribs that I raised. I'm a farmer and raise grass fed natural meats. You are a joy to watch!
Pops you always make me so hungry. my mouth is open and drooling for a bite of your food. You have just a great attitude about life and cooking it makes my heart feel good.
I think you must have been a great father and what a help you had to be at home with your cooking.. Your so clean and careful about your food and kitchen. It's a pleasure to learn from you in your kitchen.. Love it
You remind me so much of how my Siciliano father and grandmother used to enjoy cooking and loved life! You are a gift to me bringing all of those good memories back. Thank you so much!
Same here!! Listening to him talk reminds me of listening to my Nonny!
I love your recipes and the way you have fun preparing these dishes. You remind me of my grandfather! Including your family is a really nice touch... that's what it's all about! Salute!
Just tried this recipe over the weekend. It was awesome!! made some cheesy garlic mashed potatoes and corn on the cob for side dishes. The family absolutely loved it. Please keep these wonderful recipes coming chef. Take care.
Thank God for you and your amazing cooking!!! My mother is from Naples, and my father is full Sicilian. Both from New York, deep roots. Ime born in vegas, in 62. My father makes the best broccoli and ditalini and delicious pork chops. My mom's cooking was amazing as well. Her egg plant parnassian, and both of there beef base and pork base sauces were the best. Too much to go thru!! Thank you for your cooking show, and delicious dishes that you show us!! Thank you!! Sincerely Vincenzo!
I am going to make your dishes!! Mama mea!!!
It’s amazing that something so simple as food can make someone so happy and passionate you really have to be Italian to truly get it.
I love your Whistling and singing and dancing and of course cooking you are the best I feel like you’re part of my family love you and your family
Thank you for all you do to teach us to be Italians!!!
We thank you for being so wonderful, Pasquale. God Bless
You are a cooking genius! Thank you so much for all of your wonderful recipes. Gratcie!
Love they way you cook! Everything looks great..
OH YEAH BABY!" I love that recipe Orsara...awesome!" just watching you cook those Rips was getting my mouth watery...I love Italian food.. yummy yum yum.... keep up the good work. I love your channel.... ;)
I always love your recipes and have fun watching you cook in your kitchen! It's been many very interesting videos since I began to watch you! Keep them coming Chef Pasquale!❣
Your love of your family shows! Great show.
I now have a reason to get more short ribs. This looks amazing, I can't wait to try it.
These videos are so much fun!!! Thank you!
I really appreciate yourtime and effort to school uson Italian cooking. My wife loves your accent and your recipies. Looking forward to many more great eats.
U welcome .Thank you for watching.
Omg!!! Made this for Sunday dinner!!! So good!
Wonderful..real Cooking love it going to Make this for the New Year..Thanks
Yum that meal looks so fantastic!
Looks great, will try it this weekend!
Pasquale, I really enjoy everything you make. I'm a barese living in Montreal. I love the way you explain and you are an amazing cook. Take care
What a cool guy!
When did he put in the sauerkraut? I didn't see him doing that.
Looks so good
Thanks!
Mr.Orsara,your recibes are fun, easy, delicious and easy to make. I enjoy your program very much and I hope you have a cook book out.
Mind boggling fusion. Thank you.
Finally! I see it.... Dear Pasquale ... I love your recipies and your accent! ... We love You!
Beautiful recipe Chef Pasquale as always! Little Edwin is such a cute little boy! God Bless!
I really enjoy watching your videos 😀 you are so happy and make your food with love.
So good to see a braise such as this.
I guess the kraut comes into the mix after halfway in the cooking process, drained and stirred. Clever.
Wish I knew what wine you use to form the gravy. Maybe a Sangiovese?
Thank you for the inspiration and fun demonstration! Buon lavoro! 🇮🇹
I like that you use your hands a lot! The best God-given tools......wonderful!
Food looks amazing!
this guy is amazing.
Love this! Thank you
OH YEAH BABY, that looks a so good!!
Love your channel you are a rockstar!
Cin Cin
O YEA BABY! I LOVE IT!
So glad I happened across your video for short ribs. I almost didn't marinate overnight. Most recipes I've come across they just sear the meat. I'm going to try it your way. You made me laugh 3:37 with your sound effects. I subscribed to your channel.
Thank you! You are amazing
I love this guy!!!
Thank you., that's what I thought, and exactly what I did ...it was awesome !
You are the best!
Very delicious recipes!!
Immediate fan...... i love allll your videos they are really helpful. specially the gardening videos lol Love you! wish you nothing but the best. :)
Anything you cook, it’s delicious no matter what 🙏❤️🙏❤️🙏❤️🙏❤️👍👍👍👍👍👍
That looks great Pasquale Thank you
Yeaaa Boss!
Definitely Makin this!
Thank you
Very nice! Have a nice day!
Amazing. Thank you
So adorable, my heart be still with the baby running around the hot stove and hot pot at the edge!!!! Looks delicious!! When did you pot in the sauerkraut.
I'm trying this tonight🌞
I remember getting to enjoy wine cut with orange or white soda on Christmas Eve with my dinner.
Omg. That beautiful baby boy looks identical to my nephew. 💗💗. Thanks for sharing your recipe.
Don Pasquale usted es maravilloso
Ma che nono! Un bravo chef and a lovely human being.
So beautiful, thank you
I'm a new fan of your cooking show! Oh yeah baby! Hope you have more videos to come, and salute e cin cin from Abu Dhabi!
I'm your biggest fan, I'm a Swedish American, and I like the video you make. I like the tomato sauce video the most. You are good at the video. Very very good .
What an adorable brat Chef, keep up your excellent cooking skills !
wow....now im starving
Another masterpiece! Thanks, Pisan. (Beautiful baby boy).
I have that exact Tupperware, Amazing for meats
Un nuovo chef.. Grandeeeeeeeeeed
So cool
You are the best.
I was planning on short ribs for Sunday dinner and came across this video. First recipe I've seen with sauerkraut. Is this an Italian variation? It's freezing outside and good time for some wholesome comfort food like this. Thank you for the inspiring video.
Now i want short ribs, that looks fantastic
Beautiful recipe I not want to try the Kraut in my recipe:) Thank you for the inspiration!
Delicious 😋
WOW,WOW,WOW
From where I am now, Cape Town in South Africa, I would not use a bottle of red wine to marinate the ribs. I would rather keep it for drinking. Our ban on alcohol sales here makes red wine something you hold onto and drink, rather than cook with. But, I will try this Orsara. Gracie.
I love beef short ribs 😍
You signed my cookbook here in Toronto
That looks delicious but how did you prepare the kraut?
Yummy!
🌶🍷🍽🥩🍖🍷🍾I'm getting hungry watching your videos of delicious recipes
troppo forte e simpatico l'inglese con inflessione pugliese del chef Pasquale. Go go Pasquale sei fortissimo! ;)
Ciao dall'Italia beato te che stai la!
What kind of wine do you recommend for cooking I don't know how to pick it out.
yeah baby doin this for my sister's birthday
👍🏻👍🏻❤️
💞
😍😍😍🌹🌹🌹😍😍😍
Yummy.
👍👍👍🙏
Oh yeah, Baby!!
👍♥️
Love your recipes. Could you make a gluten free pasta dish?
You are my favorite!
I need that pan with that lid
I am make my this for Thanksgiving
Nice a looking desh! great video I want to wa.tch your other ones
Muta benne.....Thatsa good.....Yeah baby......I love you!!
Hi Pasquale., looks delicious...I have a question on the Sauerkraut, How much did you use, and do you have to drain it first ? And do you add it in the beginning or towards the end of the cooking time ? I appreciated your response.. Thank you very much.
Oh wow, have not seen a Tupperware container like that for 30 years. Wish I still had mine.
What a wonderful chef you are! Good, wine and company with a lady killer!!