Italian Braised Beef and Potatoes | Food Wishes
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- čas přidán 25. 06. 2024
- This Italian braised beef and potatoes is one of my favorite comfort food dishes of all time. If you crave meat and potatoes, this is simple, slow-cooked, rustic recipe is the one for you. Crusty Italian bread for soaking up the amazing sauce sold separately. Enjoy!
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I made this two days after Chef John posted it. It came out great!
My wife kept asking why I was using chicken stock and white wine with beef, so I told her I wasn’t going to screw around with the recipe the first time I’m making it. A wise decision. Chef John knows what he’s doing.
Then she said we need vegetables with it, so I gave in and added carrots with the potatoes. Then today with the leftovers she said we could add peas too, so as a good husband I threw some frozen peas in and nuked the leftovers. Also fine.
And definitely sop up the liquid gold from the bowl with a good bread. We used a ciabatta loaf. Most excellent!
Sure sounds like your wife might know a bit more about cooking than you?
Beef usually you want red wine and beef stock. Aromatic vegetables. And peas add great texture while also adding nutrition.
Chef John is great. But I think your wife probably is a good cook.
Beef shanks are such an underrated cut of beef. My Italian mother (and father!) made beef soup with beef shanks and to this day, it's the best beef soup I've ever eaten.
Chef John, I have three daughters and among some other things for Christmas gave them each a roll of aluminum foil, plastic wrap, parchment paper and wax paper. You suggested things you can use in the kitchen for gifts. It was a wonderful idea. One of my daughters lives in another state and because of a new job couldn’t make to our house for Christmas. We mailed her family the gifts. She called me a couple of days ago almost in tears saying it was the best gift ever. She said she was always running out of these items and having to go buy more before she could cook a dish. Thanks to you she was very happy. Thank you very much for the great idea. Roger in Louisville, KY.
My husband love your recipes and he finds comfort every time he hear your distinct voice because he knows anything you do is delicious, our first time trying a resepie was the shakshuka❤
Whenever I say "enjoy" to my 12 year-old son, he automatically sings "and as always... enjoy!"
He does have an amazing voice
The next best thing about eating shakshuka is saying the word!
You gotta try the "chicken sloppy joe's", I've made it at least 6 times, since. The crispy onion rings are phenomenal! (I'm just experimenting with spices in the dough.) Also the cherry chocolate loaf (I'd use sour cherries from a jar, next time).
Shakshuka is a breakfast staple in my home because of Chef John
I love how “generous amount” is a unit of measurement in cooking
And much better than "half a cup or 118 ml"!
"You can't depend on your judgment when your imagination is out of focus."
- Mark Twain
Cooking is all about/out making a series of judgements, after all. I have a difficult time giving someone a “recipe” bc while some of the basic parts are more or less precise (like 2 lbs of beef, I lg can of something), but the rest are just generalizations I don’t know until I do it. I cook by taste, smell, and feel.
I use shanks most of the time instead of chuck, for beef stews and such. But I have to have more than potatoes. I add rutabaga, parsnip, carrots, top with parsley and have some great artisan Italian bread thick w/butter!
So is 'a little bit'. I swear to Julia Child, hearing that over and over is annoying as hell. One reason I stopped watching Food Network.
My Italian mother made this. I think she included some carrots. Hearty and delicious.
Osso Bucco. This recipe is two carrots away from being Osso Bucco. (of course then we need the extra work of polenta or rissoto instead of the super-easy potatoes)
@Figment078 Will the mafia come after you if you serve osso bucco with anything other than polenta or risotto?
@@lonelystrategos my Nonna will and she's far more dangerous with a matarello...allora
I'm German, but adding carrots was my first thought as well.
No, no carrots!
We tried this and it turned out great and tasted wonderful! An excellent way to use cheaper tougher cuts of beef. We used shanks and followed the recipe exactly, except for the cayenne, and the beef turn out perfectly and was very tender and succulent. Yukon gold potatoes worked very well with this recipe.
I raise my own cattle and my favorite parts are the ends, shanks, neck meat, tail. Steaks are great, but those ends that need some time and moisture, yum.
Chef John, after all, is the Final Taster and Master Baster.
Chef John is a master baster from way back.
Can’t wait to make this, except I will add peeled and cut carrots along with the potatoes because I love carrots. 🥕
I'm drooling just from the thumbnail
Wow, made this for dinner tonight and it is phenomenal! I had some leftover focaccia from last night for dipping in that flavorful sauce! Thanks for another winner. My family thinks I'm a great cook and they don't have to know how easy this was.
We process our cattle and are always looking for something new to do with this particular cut. This seems close to Osso Bucco, but different. It's on the list!
I'm of Portuguese decent, and my mom used to make something very similar to this. It looks so yummy, and I can't wait to give it a try.
Trying this tonight with the 3 inches of snow that just fell 🍻
Thanks Chef John!!!
This is probably one of your simplest recipes (other than the raspberry coulis). Honestly I think it's also one of your best and most original. Simple, good and unique equals perfect😀
It's only original if you are not familiar with Italian food. It is quite common and used to be inexpensive, but in the US shanks are rarely available. It's lack of availability and long preparation time make it one of the most expensive dishes in restaurants.
Just made this. It’s so good I couldn’t finish it to write this review. This is an easy recipe to make but the flavor is deep and complex. I highly recommend it for anyone.
Happy new year chef John! I haven't been subscribed for the entire 17 years you've been on CZcams, and I haven't yet seen all 2000+ videos you've made, but I just wanted to say thank you for being such an amazing person. What you have gifted the world is priceless.
It’s in the oven now. Oh man can’t wait. The kitchen smells fantastic 1 hour into the cook.
Authentic Italian recipes use "Quanto Basta" (when it's enough) as a measurement for ingredients. Good job, Chef John.
Is not really like this
Ok, now you’ve done it! This dish is crying out “Bill, you have to make me NOW!”
I will, I will…
You know it's succulent when he uses a spoon to cut it 😋
Everything you make is delicious, John. I've made recipes from other big CZcams chefs and have been unimpressed with the final product. But every recipe I make from you turns out absolutely wonderful. Thanks!
Oh man, I need that in my life!... It looks really good!
Thank you. Perfect winter entertaining recipe. I'm going to make this for close friends next week. You are our favorite chef to follow.
Greetings from Ontario, Canada🍁Good Ole Fashion meat and taters! WOW! Reminds me of family passed. Thank you Chef John. I Bought a Dutch Oven because of you. What a great investment! Happy New Year my friend.
This sounds wonderful and the cold weather makes it the timing perfect!
You are like the greatest chef in the world.. thank you for being you 🙏👍👍
This is perfect for this weekend it's going to snow ❄️
I love it how like 95% of the time when you say something is a proven scientific fact it is not that, then today it totally was. Just another way that Chef John is incredible.
I love when you said, if times are tough, it taste just as good with water. Great point!
I waited IMPATIENTLY for you to spoon out the marrow. The tension was incredible. For a moment, I thought you would forget it.
I think this would work with oxtail too! This looks delicious! (Actually, at first, I thought the meat was oxtail here.)
As Chef would say, thats you cooking.
My Mom made oxtail soup with barley.I lobed it,especially on a cold winter night!😊
I made this on a cold damp gloomy day here in NE England. It was the day’s delicious highlight! I used a beef joint ,that was very lean, that I found on the discount shelf of my local supermarket. (Your beef neck joint is an unknown cut here) However I followed the rest of the recipe, plus carrots and the resulting dish has fed us for two days . It really is a simple ,uncomplicated Star of a dish .
Now , here is one of life’s mysteries………..the potato……if I cook it in a pan of water after about 25 minutes I will have a pan of very mushy potato . But….if I cook it , as in this recipe or in a soup or broth , it will retain its shape and texture…….I’ve often wondered why . Kind regards and thank you
Greetings from California! We do have beef necks and lamb necks (the lamb is delicious!), but the beef shank is from the leg, toward the bottom of the leg, if I'm not mistaken. If lamb shanks are available where you live, you probably have beef shanks. Ask your butcher, if he (or she!) doesn't have them, maybe they can order them. Beef shanks are really, really delicious. Happy New Year!
Ill have to ponder that, about the potato🤔
Potato:” baptized before braised” 😂 Johnny, you MY cook
I will be making this soon. Thank you Food Wishes ^^__^^ . We have a very similar dish in Korean cuisine; it is called GamJa Tang. It features pork and potatoes, in a spicy braised stew, but the glorious part is the ground perilla seeds. I hope you try this recipe and consider for your future video!
Chef John, you’re absolutely the best ❤
This is a comforting dish that is a welcome on my table any time. Great job as always ♥️♥️😋
What a beautiful recipe. Thank you!
I love one pot recipes
Gosh, I love working with Shanks!
When I worked at L'auberge, I loved it when Chef let us know when they were ordered for the upcoming Prefix Menu.
We tied ours and seared them in this OLD Giant cast iron rondo, in rendered beef tallow. (Love the white la crusette, Brother! My Mom actually gifted me my first piece in burt orange, so I just kept getting them in that color... we are kinda weird about our tools, aren't we¿! lol)
This is a very good strait forward recipe!
I finished mine with maderia and braised them with some truffle peelings, and usually, he wanted Perigod as the accompanying sauce.. Black Trumpets, Chantelle, and Lobster mushroom base... oh, I am getting hungry!
Simple, honest flavors without the truffles and expensive mushrooms works great too!
You just need to hit that perfect chord!
All hail to the Chef
This looks great. Simple too.
this dudes been making me giggle for at least 80% of at least one decade.
"Eat real food, not too much, mostly Italian beef and potatoes" - Someone who loves Chef John's recipes
Can’t wait to make this with my boyfriend! Happy New Years to you and Michelle!
Meat and potatoes! My favorite! Thank you ❤
I love this recipe, totally impressed with your basting techniques, consider yourself a master baster 😊.
Fantastic basting, Chef John! Your years of experience are evident, you are clearly a master baster!
The main difference is that in Italy we would have cooked this over the hob. Which is something I plan to do soon.
I'm excited to make this tomorrow? Do you think it's okay to skip the wine?🤔
Edit : I tried this and my fiance was in love❤😂 it was delicious and simple to make. Thank you 💙
Looks amazing chef John! 🫶🏻🇺🇸💫
Even if culinary science can't prove that basting the meat and baptizing the potatoes makes a difference, I know it does. That is the love and soul component of cooking, and every dish benefits from that touch of special attention.
Great winter dish! Yummy!
" We will meet the potatoes in a few minutes "..... love you
I listen to all your videos. You're a fantastic cook!!! Looks sooooo delicious 😅
We had your individual beef Wellington and mulled wine cake for Christmas dinner. Big hit all around.
Dear Chef John, thank you, one of my all time favourite dishes, your Osso Bucco could be perfectly accompanied by Gremolata (i. e. chopped parsley, lemon zest, and garlic)...
Ossbuchi are not a dish, they are just... Beef shank. This up here recipe if ossibuchi with potatoes.
He did add parsley and lemon…
Made this tonight! Very good! Similar to ossobuco but different. Like you said, the bread for dipping is a necessity! Very good recipe.
Thank you CHEF COOK.
This dish was amazing. We cooked it today and we were amazed. We did add carrots. Nice recipe.
Yessir! That's the way to braise some shanks. But how can you eat the spuds without smooshing them down into the braising liquid??? Mind blown. Great recipe.
can't wait to try this; I'm sure my Italian made this several times because I remember eating the marrow!
Since I am the Captain of my Capsicum I have to have red bell pepper. Looks so amazing!!!
Yummy
Mmm this would be perfect too with a side of white rice!
Chef John
We might have grown up on opposite sides of the world, but I also ate the exact same thing as a child, love your style, and cooking!!
P.S mum would also do a lamb shank version of this 😊
amazing!!! happy new year chef!
Good day to all, peace and joy.
9:16 is very true. I haven't seen one of your videos pop up on my feed for a while, but I clicked this as as I saw it. You just broke the algorithm.
I just made osso buco on Jan 1st for a family lunch. I was actually looking for chef's John from Food Wishes recipes but it only came out today 😢
We made it with gnocchi because we thought it would be boring with potatoes. Now I feel confronted because I trust chef John more than myself when it comes to cooking 😅😅😅
He has an osso bucco recipe as well. Just search it on his site
Potatoes are very classic and simple which makes this dish actually very exciting, but! if your version worked out, then don't be afraid to do it again
Chef Jon, Taught me how to cook...That was like 13 years ago.
White wine and chicken broth, with beef 😮.... my nonna is rolling in her grave hearing this! But looks great
I've been using chicken broth with my beef and lamb recipes and I find it makes the meat stand out and sing louder, though i get wry looks from kitchen spies. Can't bring myself to do the white wine tho. I've always gone with the "cook with what you will drink" rule
the real and original, I do love me some Chef John!!
I dont usually comment but I had made this today & OMG.. fantastic!
6:20 - "Amazing brazing", just musical!
At the end when you mention the potato is your favorite, I don't know why but in stews the meat are amazing. But for some reason, the potatoes (and carrots in a pot roast) are always my favorite.
I have to make this one!
Yayyy a new video! Happy new year🎉
Chef John this is amazing
5:29 "I'm a baster from way back"
Don't be so modest Chef John, You're a Master Baster
You are after all, the Georgia O'keef of your Italian Braised Beef!
Osso bucco is one of my favorite meals to prepare (and consume).
I made something like this with venison. It was very good.
Can't wait to make this!
Off to the kitchen I go! thank you video
Thank you, chef.
Simply awesome
That looks amazing!
I just bought a 1/4 of beef. Can’t wait to try this as a Chuck roast!
this looks soooo good and simple and delicious bon apetit!
*Great Video!!!!*
Are you especially skilled in basting? Are you a master at it?
Chef John … I totally miss the podcast! Please bring it back!
Beautiful recipe! 💯
I tried this recipe Turkish way(: It looked really nice.Instead of wine I add meet stock thank u🙏🏼
CHEF!! Holy Moly! That’s incredible! I love Osso Buco, but it too expensive. This is such a great idea!
Definitely fitting of the weather ❄
Bare hands to put the dutch oven back in the oven after adding the potatoes. That's the ultimate chef flex.
Love Chef John