**The Art of Comfort Food: A Conversation with Chef Simon**

In this latest episode of "Kitchen Insights," we're joined by Chef Simon as he prepares a classic American-Italian dish that's sure to warm hearts and bellies. The conversation begins with Chef Simon ensuring that his heat is off while adding cheese to the sauce, a crucial step in achieving the perfect melty texture. As they grate some fresh parmesan into the mix, we learn about the importance of using high-quality ingredients and the impact it has on the final product.

Chef Simon also shares his tips for working with soft herbs like parsley and basil, explaining that cooking them can lead to a loss of flavor. Instead, he advises against heating these delicate herbs, allowing them to "bloom" and release their full flavor potential. This attention to detail is reminiscent of Chef Simon's approach to cooking in general, where precision and care are paramount.

As they prepare the garlic bread, we learn about Chef Simon's relationship with pine nuts and his experience working in restaurants. The conversation also touches on his love for classic comfort food and how it brings people together. With a warm and inviting atmosphere, Chef Simon is open to feedback and willing to share his experiences, making this episode an enjoyable and engaging watch.

**A Personal Touch**

Chef Simon also opens up about his personal life, including the arrival of summer and the return of family gatherings. He shares with us that he's been enjoying having two dinners every night, a new normal for him, and even gets teasing from his little sister about his cooking skills. A heartwarming moment comes when Chef Simon surprises his sister by adding some parmesan cheese to her dish, showcasing his love and care for those around him.

One of the most interesting conversations in the episode centers around Chef Simon's mother, who is famous for her exceptional American-Italian cuisine. We learn that while he follows recipes identical to hers, there's something special about his mom's cooking that he can't quite replicate. This leads to a thought-provoking discussion about the role of nostalgia and personal experience in shaping our culinary traditions.

**The Final Touches**

With the dish almost ready, Chef Simon takes a moment to soak up some of the sauce with a piece of garlic bread. The result is a beautifully presented dish that's sure to satisfy even the most discerning palates. As we watch, he adds a sprinkle of rosemary and a pinch of salt, highlighting the importance of finishing touches in cooking.

**Upcoming Episode: Lizzy's Breakfast Bread Pudding**

Don't miss next week's episode as Chef Simon takes on Lizzy's breakfast bread pudding recipe! In this special episode, Chef Simon will be joined by Lizzy herself to share her insights and experiences with this classic breakfast dish. With a mix of humor and expertise, they'll guide viewers through the process of creating a decadent and delicious bread pudding that's perfect for breakfast or dinner.

**Livestreams and Social Media**

Join us every day at 5:00 PM EST as we stream live episodes on our Facebook page and Instagram account (@chefsimonwithay). Be sure to tune in and engage with the conversation, asking questions and sharing your own cooking experiences. We'll see you tomorrow!

"WEBVTTKind: captionsLanguage: enhey everybody happy tuesday got it yes uh today we are going to make like a pot roast that my mom grew up making now i don't know if this is apocalypse like a lot of people think of tacos it's more of an italian style pot roast but it was um one of our favorite meals especially my little sister nikki she this is her favorite meal my mom has ever made and my mom's a great cook so uh kudos to mom so first thing that we're gonna do is i'm going to put this up to medium-high heat we're going to get our pan starting to heat up now i have a uh top round here rough roast basically when you are thinking of the animal now i typically like to make this pot roast with a chuck which is a tougher cup but it has it's a harder working cut so it has some better inner muscular fat in it and therefore it gets more kind of tender and stewy as it cooks this is a little bit leaner um it comes so chuck comes from the front like shoulder part of the animal um the top round rump rose comes from the back leg and the back part of the animal not going to get too visual there and so when you think of meats to kind of slow cook or braise you want to use the tougher cuts the cuts that work a little bit more because they're not naturally tender but they have a lot more inner muscular fat which makes them tender for long cooking times and makes them more flavorful you would never do this with say like a beef tenderloin so this is the cut we're using night because this is the cut that i was able to find but you could do this with short ribs you can do this with brisket you could do this with chuck you could do this with um top round rump roast so a lot of options there do we have any questions yet live are we starting out hot or is it just a slow build today well everyone likes to check in they say where they're from first i like okay indiana some ontario where's the farthest place the way you think live i saw someone who was watching from sri lanka the other day sri lanka that's far away that is i like it i like the distance i like it i like it so medium-high heat i'm going to put some olive oil in the pan a decent amount of alvo because we're going to brown the meat in here now this is the most important part of braises or stews or dishes like this you have to caramelize the meat this is the magic of a dutch oven this is why i don't like we get a lot of questions every day um can you do this in a uh insta pot or uh this or that or a stove i don't have them i'm not saying that you can't make good dishes with them because people do and that is great but this is how i like to do it because one we're gonna get tremendous caramelization and color on this i'm gonna start fat side down um and then that caramelization is gonna turn in to our sauce so once all those goodies of the caramelization land on the bottom of this pot they're then going to work their way into our sauce which the sauce is going to taste beefy before the beef even cooks in it so that's why this part is so important it's not like some people go oh you gotta brown at the seal seal in the juices or seal the flavor that's not it at all you could take a piece of meat and throw it in simmering water and it would seal in the quote-unquote juices but it wouldn't give it any flavor this is how you give it flavor so we're searing it we're going to caramelize it very deep on every side and then we're going to build from there so i am putting again doing it like mine carrot celery onion garlic and some bay leaves that's it sometimes she would put in oregano sometimes she wouldn't just depended on her mood carrots scrubbed not peeled i'm gonna cut this into nice kind of big chunks as i get to the thicker part i'm gonna half it because this is a long cook this is about a three hour stew um but so we want the vegetables to be a pretty big chunky size but you want to keep everything roughly the same size because then they all cook um evenly a couple people are actually wondering the best way to care for dutch ovens um well god i've you know this one we've had for 25 years i just wash it cook in it wash it never ever put it in the dishwasher you shouldn't put pots pans or knives in the dishwasher ever even if the directions say that you can't that's my free advice to you for the day well again i've been wrong for 20 seconds because they just destroyed things just clean them by hand they're for this um this is the lakers say which has a white interior a lot of the other um like stars and stuff like that have a dark interior which i prefer because you don't have to worry about them staining much but there is this if you use a little kind of green scrubby pad and there's a product called bar keeper's friend you could get most stains and discoloring out of everything i'm cutting the garlic in pretty decent sized chunks and then the onion same thing we're gonna go in pretty good sized chunks here kelly's wondering why you did the fat side down to cook well it just we're gonna flip it all the way around i just always i start it fat side down first there's like two sides that have a little bit more fat so they render out some additional fat into the pan so then it's easier to round the rest of it that's it no it's not gonna that's not gonna change the dish one way or the other but the one thing that is important here as you can see i haven't touched that meat since i put it in the pan it's we are letting the caramelization um happen and we're not fussing with the meat this is just like when you are out on the grill you don't put the meat on and start flipping it around and doing all that crazy stuff like my father does you set it down no pee pee dance no you know you just put it then you let the pan do the work and that's what we're looking for you see that beautiful caramelization really dark golden brown and then we just move it to the next side and we've got the next side start happening now if you have a one if you if you have a smaller pan fine um this is a six or an eight quart dutch oven so this is a big pan if you have a smaller pan you're going to want to brown all the meat take the meat out and then add your vegetables if you have a pan that has some additional space in this you could start the vegetable process while the meat is going which will save you a little bit of time so i'm going to take my onions and you could have different vegetables if you don't have these specific ones 100 yeah so you know i'm doing onion celery carrots classic mirepoix you could do turnips you could do celery root you could do rutabagas any root vegetable that you could think of works beautifully this is just how i grew up eating it so this is how i like to do it put the garlic on the top we're going to add salt to the vegetables so they start releasing their liquid and it brings out all their natural sweetness now if you wanted to add other things other if you wanted to put in paprika or dry oregano or any other spices because you like them this is when you would do it so they could open up in that fatten oil like i'm going to something that my mom didn't do but i'm going to do is i'm going to put in some chili flakes in my mouth of course you are my cause i like them and my mom's gonna tell me later when we thought she washes out all these she's gonna say it doesn't need chili flakes honey that's fine just how it is but i like spice my mom doesn't like spicy we got good color there too now i'm just to keep these vegetables moving so they you want them to caramelize and get some color on them which they're doing and some of that fat has been released from the beef and it's helping with the so caramelization in a good place so far stephanie is wondering if you don't have a dutch oven what was the next best pan for this beef you could do this in a saucepan um any pan that the meat fits in that then we're gonna put the meat in and then we're gonna add uh eight ounces of wine eight ounces of water so that's a pint and then 28 ounces of tomato so that's uh 28 and 16 54. so if you have a pan that's gonna hold say uh two quarts or more of liquid you're fine probably three quarts so you need a three quart pan all right we're going to flip this over again getting that good color to see and then we're just going to sear this last side now the reason that i prefer a chuck than than the meat that i was able to find at the store of this is because a chuck has a lot of inner muscular fats because the shoulders are super busy busier than easier meat more intramuscular fat more flavor and it gets more of that stewie tenderness as opposed to that lean tenderness um when it is done a couple people are wondering about piercing the meat they've been told that it lets the juices out is that okay no it's not that's that's not not a true statement seals is when the meat cooks the meat seals i mean you don't want to poke a billion holes in the thing but you could flip it with a meat fork or you could flip it with tongs it's completely fine um that's a like a well they say an old wives tale it's like drink milk before you go to bed you won't have nightmares it doesn't work either um katie's wondering if you were to add potatoes would you leave them whole or would you cut them similar size to the rest of the veggies i would keep everything the same size all right so we got the meat the last side is searing so the first thing i'm going to add is i'm going to add my wine so we're going to pour the wine in and when we pour that wine in i'm going to take my wooden spoon and i'm going to get really close because it's sizzling they probably not all available happiness now the next thing that we're going to add as that starts to produce we're going to add our fresh tomatoes now i'm using crushed tomatoes i know there's limited stuff for everybody you could use whole peeled crushing with your hands you could use tomato paste and then add more water the only thing that you have is salsa you can put it in there if you only think that you have is prepared tomato sauce that you use for your pasta or pizza you could put that in there but in my in the perfect world i would just use either crushed or whole peeled tomatoes because that's how my mom made it um we have a fan wondering and i actually i'm curious too what is the name of this tool this tool meat fork oh there you go that's that's easy so when you're pouring tomato product or anything into a hot pan what i like to do is pour it on the back of a spoon and then you don't have to worry about it splashing on you so that's good and then we're gonna do eight ounces of water so i put the eight ounces right in the can so then i could rinse out the can and then in grows our water and then you can rinse off your spoon everybody's happy peggy's wondering if there would be a difference in temperature if you're using an electric stove no like i mean i'm on i think people tend to know their stoves the best i'm on like medium high which gives me a good amount of heat if you have a stove that doesn't throw off a ton of heat um you know turn it up to high so but whatever temperature you got to turn your stove on to get that good sear that's the one you should do some people might have tons of btus and it's medium or low medium some people might have less and it's cranked all the way up so there's you just got to know your stove i have water about to come to a boil i'm going to put in two tablespoons or two big pinches of salt for water and i'm gonna get the pasta dropping once this comes up to a simmer which it almost is we're going to taste the sauce and decide then does it need more seasoning does it need if you want chili flake does it need more chili does it need more salt does it need more pepper if you put oregano does it need more oregano baby you could decipher that now so then when it cooks all those flavors are going to melt and come together it's not going to reduce enough that you have to worry about it technically getting salty during the cook so we're going to give it a taste it needs a little bit of salt not a lot it's like a half pinch so like a two finger pinch and if anyone didn't have wine they could use um additional stock they could use water there's a lot of flavor here you could also go straight the tomato and water and just put in like a tablespoon or two of red wine vinegar just to get some of that acidity all right and now we're going to take this liquid and baste our meat with it my mom always served it with she started with big shells or big noodles all i had was rigatoni so that's what we are using this is up to a simmer you put take the lid we set our oven between 350 and 400 degrees and you don't add any olive oil to that water that you're boiling right no no no only salt we only add salt to water never olive oil you learned it yes he lived a couple weeks in that goes in it's gonna take about three hours every 45 minutes or so you go in you take a little bit of that liquid and you baste the meat you baste the meat it really develops the flavors and that liquid is going to reduce by about roughly half now one of the things that we didn't put in the recipe today but i want to show you is i always ate this with garlic bread as a kid one thing that i inherited from my mom is my mother and i both burned garlic bread on the regular it's it's kind of uncanny almost like um she's a very good cook i'm a very good cook we could burn garlic bread like no other family so i'm gonna make this garlic bread and i'm hoping that uh i don't forget about it and we'll be good so when i was slicing the garlic i saved a couple of these end knobs so in here i have just some olive oil and butter we're going to throw those end knobs in there i'm going to take you know two other cloves of garlic just give them a smash i'm going to throw that in there and i'm going to take i had some rosemary in the yard growing so i'm going to throw some rosemary because that's how i always had it as a kid we heat this mixture up and once it gets good all the um the rosemary and the garlic are gonna perfume that oil and butter and then we just have this is the bread good old-fashioned sesame italian bread the one that i grew up with this isn't a sourdough of focaccia which i love all those breads this is not fancy bread this is like the italian bread that i grew up eating in cleveland so that's how i like it so we let this warm up and we don't want it to really boil we just want it to come up the temperature that butter will melt the herbs and the garlic will infuse and then we're gonna brush our bread we're gonna grate some parmesan on top we're gonna put it in the oven and probably burn it what do we have for questions oh um so felicia is wondering if it matters how many veggies you use or will it adjust the cooking time if you add more no no because the meat one of the great delights of this dish is the the meat and vegetables cooked together so even as like a giant carnivore one of my favorite things to eat with this this growing up was the vegetable those big chunks of vegetables that cooked in the tomato meaty sauce and they just have tremendous flavor and they melt in your mouth tender if you put more in it's totally fine not a problem at all all right so this came out the temperature fast so you can see it's like just simmering and then lip smell come on smell it you smell it oh my god yes yes yeah so now you just literally brush your bread with this it looks like you're not the only one who burns garlic bread you have a lot of friends out there it's uh well i think liv you've been here for dinner before where i you know i'll make a big sunday sauce all that stuff cook all day everything comes out perfect last thing i do before everybody eats i put the garlic bread in the oven and all i start thinking about is eating the sundae sauce and garlic bread is usually still in the oven at the end of dinner and usually that's right around the time liz goes did you make garlic bread that is actually very accurate i can attest yes it's it's then by it's blackened it's cajun garlic bread at that point um we have someone asking what are your thoughts about adding cheese on your garlic bread i'm gonna put parmesan on it right now so one of the things that i like is i like flavoring the garlic in the butter and then spreading it i don't sometimes i'll do roasted garlic but i don't like the like minced chunks of garlic in there i like the garlic flavor that's just me so you take this i have a little bit of parm you could do mod you know any cheese that you want pecorino romano any cheese that grates nice that you like on garlic bread would work good i'm a palm guy myself but any of those things will work and this is the very i feel italian american garlic bread and this dish is kind of italian american too it's like um you know my mom always called it italian pot roast when we were kids so that's what i call it now but it's uh you know it's not a dish that you'd find in italy but it's a dish that you find on american italian tables all right this is gonna go in lisa is wondering if her dutch oven can't go into the oven could she cook it all on the stove top with a lid on yes you could cook it on the stove top with a lid on we got to do towels i'm going to use one of emmy's um this is going to be my oven you could do it on the oven at a all right so come over here but i'm gonna hide this way i'm out all right all right all right watch the video and it goes back all right so we're going to take the lid off this one's been going for three hours oh it smells so good so you could see how that liquid is reduced there's like that nice kind of now some people would skin some of the fat off you could do that if you'd like but remember there's more flavor in the fat of the beef tastes more like beef than the beef that's what a lot of people don't really think of and know so you could leave this in for your sauce or you could skim it off that is dealer's choice but the meat here is see oh my god i mean this is a nice wooden spoon and we're just gonna you know you could break it up right with the spoon so i'm gonna put the garlic bread in don't let me forget people i'm then gonna take i'm gonna get another plate i'm gonna take the meat a couple people are wondering is there a certain temperature that the meat is supposed to be at so they can check that it's done no i don't really i mean this is cooked through it's three hours you need it to be tender um a basic rule when cooking these kinds of meats with these like inner muscular fats and stuff you need to get them up to minimally and this is the same thing if you're smoking a brisket or beef you need to get them up to about 205 internal temperature um for that meat to really for the muscles to break down let's just see where this is at this is probably higher than that because it's a raise but let's just check i never check the temp i just look at it i know when it's done but i mean you're going to go about three hours oh where are the glasses do you need younger eyes no i'm getting there lou still going it's at about 203 degrees right now and it's still going to continue to cook so it's going to continue to go up but so that's if you're smoking something a fatty cut like a brisket or you're doing short ribs or you're doing these kind of cuts once you get over 200 stuff really that's where the magic starts happening so those are what you want to do with tougher cuts it's not like a tenderloin or a rib eye or a strip steak where you cook at the temperature you need to get this up to temperature to break it down to make it tender and you can see this is you know it's just it's a little bit over it's like 202 and it'll just keep climbing yeah also how long is that garlic bread supposed to be in there so i know when to remind you well i like to always say till it's done but i can't always seem to remember that so that could be a problem i'm gonna get another plate and go look in that stew all right let's take a look oh it smells good i really wish we could invent like sending smells to people would be great for this these one of the things that i'm loving about doing these for you guys every day is i'm getting i'm cooking so many dishes that i kind of grew up eating good so pasta is al dante we're going to take our pasta and just start adding it to this braising liquid now again we're doing this with pasta another occasionally my mom's mom used to do a similar dish and she would serve it over soft polenta you know my grandmother so you could do this over soft polenta you could do this with pasta or you could just do it with neither and just a plain old stew because it has all those great vegetables in there like someone asked earlier if you wanted to put potatoes in that would work good too a couple rules when cooking pasta for me is one i don't use i never dump it into a strainer in the sink and because i want to reserve the pasta water so i use a spider to do that two you don't put oil in the water because that stops the water from boiling which is bad for pasta you need to salt the water because we could use the water for our to help our sauce here which is really nice and what was there was one more and i just forgot what it was oh and once the pasta is cooked don't strain it and then rinse it under cold water or cover it with olive oil because then you're rinsing the starch off the noodle and you need that starchiness to make the sauce adhere to your pasta so i'm going to make sure that this heat is off now whenever you're adding cheese to the sauce you want to make sure your heat's off or this cheese will get stringy instead of melty so we're going to grate some in here and toss it together i'm also going to put a little bit of extra virgin olive oil in here and toss it together and i'm going to put if you have fresh herbs you can add like a little bit of flat leaf parsley or a little bit of fresh basil any soft herb would work really nice here but again off the heat because soft herbs like this you don't want to cook them you just want them to hit that heat and they're going to open up and bloom and throw all their flavor so if they sit and they boil and they cook and they cook and they cook they lose all their flavor so we want to get maximum flavor so that goes in what temperature do you have the garlic bread out in there 450. not ready yet we're still good guys garlic bread is um to me is like like a lot of young cooks when they start working for restaurants they uh whenever they put any kind of nut in the oven to toast we always like set a timer you know because you know if you cook a lot or if you work in restaurants or you cook a lot at home like pine nuts pine nuts are not cooked not cooked burnt that's how pine nuts always work so look at we have a couple little chunks of meat that fell off we have those veggies i put in the parmesan cheese i mean it really smells good so then we're going to take our pasta all right we have dwayne's birthday can you give a little birthday shout out for him happy birthday dwayne he's been watching every night i love it oh look at that now we're gonna take meat and you can just cut all the meat up in here too but i like to do it like this i like to cut some of these chunks so i get some nice big chunks just put some of those nice chunks of meat on there my little sister is watching right now and she's she's literally angry at me i know she is i love you nick when we're together again i got you a little parmesan on top it's beautiful it's almost ready i'm gonna take a bite that'll take out the garlic bread i hope it doesn't burn in that time i don't it's possible but this is just such great comfort food only thing that could shut me up is food oh my god aileen is asking how much weight have i gained with cooking i've been having two dinners every night aileen it's just the new normal for me she's still about as big as a whisper so i don't even know what that means she's teeny tiny so don't worry about olivia so i can eat more a girl can eat not afraid all right how is it what's the assessment is it as good as your mom's it's really really really good my mom would say it's as good as hers but it's for me it's never as good as my mom's i never make like this american italian food like her lasagna her meatballs i don't know there's something about when she make maybe it's because i'm not cooking it could be that but there's the memories of it and i mean i do the recipes identical to her but there's there's magic in mom's and she always never thought hers was as good as her mom's and i always did so it's just talking about work oh man that's good all right garlic bread garlic let's get it i'm gonna soak up some of the sauce it might not quite be ready but it'll be ready oh for all of those if you're asking about norman there he is hello sir yes nice and crunchy not burnt shocking it's a miracle norman is you don't get anybody sorry those are my favorite part oh yeah got right in that sauce oh a little bit of rosemary you can really taste the rosemary and the garlic and the saltiness of the cheese dipped in that sauce pretty proud of myself right now i'm not gonna lie um we'll see you guys tomorrow oh tomorrow we're making lizzy's breakfast bread pudding so it's one of those breakfast for dinners type of meals um maybe i'll get her in the kitchen with me so she could tell me everything i'm doing wrong with her bread pudding which will be entertaining for you so that's at five o'clock tomorrow you can see all these videos on food network kitchen facebook page every day live at five then we stream them on my instagram and my facebook about an hour later at chef simon with a y so you guys day at a time dish at a time i will see you tomorrow at five with lizzy's breakfast breadhey everybody happy tuesday got it yes uh today we are going to make like a pot roast that my mom grew up making now i don't know if this is apocalypse like a lot of people think of tacos it's more of an italian style pot roast but it was um one of our favorite meals especially my little sister nikki she this is her favorite meal my mom has ever made and my mom's a great cook so uh kudos to mom so first thing that we're gonna do is i'm going to put this up to medium-high heat we're going to get our pan starting to heat up now i have a uh top round here rough roast basically when you are thinking of the animal now i typically like to make this pot roast with a chuck which is a tougher cup but it has it's a harder working cut so it has some better inner muscular fat in it and therefore it gets more kind of tender and stewy as it cooks this is a little bit leaner um it comes so chuck comes from the front like shoulder part of the animal um the top round rump rose comes from the back leg and the back part of the animal not going to get too visual there and so when you think of meats to kind of slow cook or braise you want to use the tougher cuts the cuts that work a little bit more because they're not naturally tender but they have a lot more inner muscular fat which makes them tender for long cooking times and makes them more flavorful you would never do this with say like a beef tenderloin so this is the cut we're using night because this is the cut that i was able to find but you could do this with short ribs you can do this with brisket you could do this with chuck you could do this with um top round rump roast so a lot of options there do we have any questions yet live are we starting out hot or is it just a slow build today well everyone likes to check in they say where they're from first i like okay indiana some ontario where's the farthest place the way you think live i saw someone who was watching from sri lanka the other day sri lanka that's far away that is i like it i like the distance i like it i like it so medium-high heat i'm going to put some olive oil in the pan a decent amount of alvo because we're going to brown the meat in here now this is the most important part of braises or stews or dishes like this you have to caramelize the meat this is the magic of a dutch oven this is why i don't like we get a lot of questions every day um can you do this in a uh insta pot or uh this or that or a stove i don't have them i'm not saying that you can't make good dishes with them because people do and that is great but this is how i like to do it because one we're gonna get tremendous caramelization and color on this i'm gonna start fat side down um and then that caramelization is gonna turn in to our sauce so once all those goodies of the caramelization land on the bottom of this pot they're then going to work their way into our sauce which the sauce is going to taste beefy before the beef even cooks in it so that's why this part is so important it's not like some people go oh you gotta brown at the seal seal in the juices or seal the flavor that's not it at all you could take a piece of meat and throw it in simmering water and it would seal in the quote-unquote juices but it wouldn't give it any flavor this is how you give it flavor so we're searing it we're going to caramelize it very deep on every side and then we're going to build from there so i am putting again doing it like mine carrot celery onion garlic and some bay leaves that's it sometimes she would put in oregano sometimes she wouldn't just depended on her mood carrots scrubbed not peeled i'm gonna cut this into nice kind of big chunks as i get to the thicker part i'm gonna half it because this is a long cook this is about a three hour stew um but so we want the vegetables to be a pretty big chunky size but you want to keep everything roughly the same size because then they all cook um evenly a couple people are actually wondering the best way to care for dutch ovens um well god i've you know this one we've had for 25 years i just wash it cook in it wash it never ever put it in the dishwasher you shouldn't put pots pans or knives in the dishwasher ever even if the directions say that you can't that's my free advice to you for the day well again i've been wrong for 20 seconds because they just destroyed things just clean them by hand they're for this um this is the lakers say which has a white interior a lot of the other um like stars and stuff like that have a dark interior which i prefer because you don't have to worry about them staining much but there is this if you use a little kind of green scrubby pad and there's a product called bar keeper's friend you could get most stains and discoloring out of everything i'm cutting the garlic in pretty decent sized chunks and then the onion same thing we're gonna go in pretty good sized chunks here kelly's wondering why you did the fat side down to cook well it just we're gonna flip it all the way around i just always i start it fat side down first there's like two sides that have a little bit more fat so they render out some additional fat into the pan so then it's easier to round the rest of it that's it no it's not gonna that's not gonna change the dish one way or the other but the one thing that is important here as you can see i haven't touched that meat since i put it in the pan it's we are letting the caramelization um happen and we're not fussing with the meat this is just like when you are out on the grill you don't put the meat on and start flipping it around and doing all that crazy stuff like my father does you set it down no pee pee dance no you know you just put it then you let the pan do the work and that's what we're looking for you see that beautiful caramelization really dark golden brown and then we just move it to the next side and we've got the next side start happening now if you have a one if you if you have a smaller pan fine um this is a six or an eight quart dutch oven so this is a big pan if you have a smaller pan you're going to want to brown all the meat take the meat out and then add your vegetables if you have a pan that has some additional space in this you could start the vegetable process while the meat is going which will save you a little bit of time so i'm going to take my onions and you could have different vegetables if you don't have these specific ones 100 yeah so you know i'm doing onion celery carrots classic mirepoix you could do turnips you could do celery root you could do rutabagas any root vegetable that you could think of works beautifully this is just how i grew up eating it so this is how i like to do it put the garlic on the top we're going to add salt to the vegetables so they start releasing their liquid and it brings out all their natural sweetness now if you wanted to add other things other if you wanted to put in paprika or dry oregano or any other spices because you like them this is when you would do it so they could open up in that fatten oil like i'm going to something that my mom didn't do but i'm going to do is i'm going to put in some chili flakes in my mouth of course you are my cause i like them and my mom's gonna tell me later when we thought she washes out all these she's gonna say it doesn't need chili flakes honey that's fine just how it is but i like spice my mom doesn't like spicy we got good color there too now i'm just to keep these vegetables moving so they you want them to caramelize and get some color on them which they're doing and some of that fat has been released from the beef and it's helping with the so caramelization in a good place so far stephanie is wondering if you don't have a dutch oven what was the next best pan for this beef you could do this in a saucepan um any pan that the meat fits in that then we're gonna put the meat in and then we're gonna add uh eight ounces of wine eight ounces of water so that's a pint and then 28 ounces of tomato so that's uh 28 and 16 54. so if you have a pan that's gonna hold say uh two quarts or more of liquid you're fine probably three quarts so you need a three quart pan all right we're going to flip this over again getting that good color to see and then we're just going to sear this last side now the reason that i prefer a chuck than than the meat that i was able to find at the store of this is because a chuck has a lot of inner muscular fats because the shoulders are super busy busier than easier meat more intramuscular fat more flavor and it gets more of that stewie tenderness as opposed to that lean tenderness um when it is done a couple people are wondering about piercing the meat they've been told that it lets the juices out is that okay no it's not that's that's not not a true statement seals is when the meat cooks the meat seals i mean you don't want to poke a billion holes in the thing but you could flip it with a meat fork or you could flip it with tongs it's completely fine um that's a like a well they say an old wives tale it's like drink milk before you go to bed you won't have nightmares it doesn't work either um katie's wondering if you were to add potatoes would you leave them whole or would you cut them similar size to the rest of the veggies i would keep everything the same size all right so we got the meat the last side is searing so the first thing i'm going to add is i'm going to add my wine so we're going to pour the wine in and when we pour that wine in i'm going to take my wooden spoon and i'm going to get really close because it's sizzling they probably not all available happiness now the next thing that we're going to add as that starts to produce we're going to add our fresh tomatoes now i'm using crushed tomatoes i know there's limited stuff for everybody you could use whole peeled crushing with your hands you could use tomato paste and then add more water the only thing that you have is salsa you can put it in there if you only think that you have is prepared tomato sauce that you use for your pasta or pizza you could put that in there but in my in the perfect world i would just use either crushed or whole peeled tomatoes because that's how my mom made it um we have a fan wondering and i actually i'm curious too what is the name of this tool this tool meat fork oh there you go that's that's easy so when you're pouring tomato product or anything into a hot pan what i like to do is pour it on the back of a spoon and then you don't have to worry about it splashing on you so that's good and then we're gonna do eight ounces of water so i put the eight ounces right in the can so then i could rinse out the can and then in grows our water and then you can rinse off your spoon everybody's happy peggy's wondering if there would be a difference in temperature if you're using an electric stove no like i mean i'm on i think people tend to know their stoves the best i'm on like medium high which gives me a good amount of heat if you have a stove that doesn't throw off a ton of heat um you know turn it up to high so but whatever temperature you got to turn your stove on to get that good sear that's the one you should do some people might have tons of btus and it's medium or low medium some people might have less and it's cranked all the way up so there's you just got to know your stove i have water about to come to a boil i'm going to put in two tablespoons or two big pinches of salt for water and i'm gonna get the pasta dropping once this comes up to a simmer which it almost is we're going to taste the sauce and decide then does it need more seasoning does it need if you want chili flake does it need more chili does it need more salt does it need more pepper if you put oregano does it need more oregano baby you could decipher that now so then when it cooks all those flavors are going to melt and come together it's not going to reduce enough that you have to worry about it technically getting salty during the cook so we're going to give it a taste it needs a little bit of salt not a lot it's like a half pinch so like a two finger pinch and if anyone didn't have wine they could use um additional stock they could use water there's a lot of flavor here you could also go straight the tomato and water and just put in like a tablespoon or two of red wine vinegar just to get some of that acidity all right and now we're going to take this liquid and baste our meat with it my mom always served it with she started with big shells or big noodles all i had was rigatoni so that's what we are using this is up to a simmer you put take the lid we set our oven between 350 and 400 degrees and you don't add any olive oil to that water that you're boiling right no no no only salt we only add salt to water never olive oil you learned it yes he lived a couple weeks in that goes in it's gonna take about three hours every 45 minutes or so you go in you take a little bit of that liquid and you baste the meat you baste the meat it really develops the flavors and that liquid is going to reduce by about roughly half now one of the things that we didn't put in the recipe today but i want to show you is i always ate this with garlic bread as a kid one thing that i inherited from my mom is my mother and i both burned garlic bread on the regular it's it's kind of uncanny almost like um she's a very good cook i'm a very good cook we could burn garlic bread like no other family so i'm gonna make this garlic bread and i'm hoping that uh i don't forget about it and we'll be good so when i was slicing the garlic i saved a couple of these end knobs so in here i have just some olive oil and butter we're going to throw those end knobs in there i'm going to take you know two other cloves of garlic just give them a smash i'm going to throw that in there and i'm going to take i had some rosemary in the yard growing so i'm going to throw some rosemary because that's how i always had it as a kid we heat this mixture up and once it gets good all the um the rosemary and the garlic are gonna perfume that oil and butter and then we just have this is the bread good old-fashioned sesame italian bread the one that i grew up with this isn't a sourdough of focaccia which i love all those breads this is not fancy bread this is like the italian bread that i grew up eating in cleveland so that's how i like it so we let this warm up and we don't want it to really boil we just want it to come up the temperature that butter will melt the herbs and the garlic will infuse and then we're gonna brush our bread we're gonna grate some parmesan on top we're gonna put it in the oven and probably burn it what do we have for questions oh um so felicia is wondering if it matters how many veggies you use or will it adjust the cooking time if you add more no no because the meat one of the great delights of this dish is the the meat and vegetables cooked together so even as like a giant carnivore one of my favorite things to eat with this this growing up was the vegetable those big chunks of vegetables that cooked in the tomato meaty sauce and they just have tremendous flavor and they melt in your mouth tender if you put more in it's totally fine not a problem at all all right so this came out the temperature fast so you can see it's like just simmering and then lip smell come on smell it you smell it oh my god yes yes yeah so now you just literally brush your bread with this it looks like you're not the only one who burns garlic bread you have a lot of friends out there it's uh well i think liv you've been here for dinner before where i you know i'll make a big sunday sauce all that stuff cook all day everything comes out perfect last thing i do before everybody eats i put the garlic bread in the oven and all i start thinking about is eating the sundae sauce and garlic bread is usually still in the oven at the end of dinner and usually that's right around the time liz goes did you make garlic bread that is actually very accurate i can attest yes it's it's then by it's blackened it's cajun garlic bread at that point um we have someone asking what are your thoughts about adding cheese on your garlic bread i'm gonna put parmesan on it right now so one of the things that i like is i like flavoring the garlic in the butter and then spreading it i don't sometimes i'll do roasted garlic but i don't like the like minced chunks of garlic in there i like the garlic flavor that's just me so you take this i have a little bit of parm you could do mod you know any cheese that you want pecorino romano any cheese that grates nice that you like on garlic bread would work good i'm a palm guy myself but any of those things will work and this is the very i feel italian american garlic bread and this dish is kind of italian american too it's like um you know my mom always called it italian pot roast when we were kids so that's what i call it now but it's uh you know it's not a dish that you'd find in italy but it's a dish that you find on american italian tables all right this is gonna go in lisa is wondering if her dutch oven can't go into the oven could she cook it all on the stove top with a lid on yes you could cook it on the stove top with a lid on we got to do towels i'm going to use one of emmy's um this is going to be my oven you could do it on the oven at a all right so come over here but i'm gonna hide this way i'm out all right all right all right watch the video and it goes back all right so we're going to take the lid off this one's been going for three hours oh it smells so good so you could see how that liquid is reduced there's like that nice kind of now some people would skin some of the fat off you could do that if you'd like but remember there's more flavor in the fat of the beef tastes more like beef than the beef that's what a lot of people don't really think of and know so you could leave this in for your sauce or you could skim it off that is dealer's choice but the meat here is see oh my god i mean this is a nice wooden spoon and we're just gonna you know you could break it up right with the spoon so i'm gonna put the garlic bread in don't let me forget people i'm then gonna take i'm gonna get another plate i'm gonna take the meat a couple people are wondering is there a certain temperature that the meat is supposed to be at so they can check that it's done no i don't really i mean this is cooked through it's three hours you need it to be tender um a basic rule when cooking these kinds of meats with these like inner muscular fats and stuff you need to get them up to minimally and this is the same thing if you're smoking a brisket or beef you need to get them up to about 205 internal temperature um for that meat to really for the muscles to break down let's just see where this is at this is probably higher than that because it's a raise but let's just check i never check the temp i just look at it i know when it's done but i mean you're going to go about three hours oh where are the glasses do you need younger eyes no i'm getting there lou still going it's at about 203 degrees right now and it's still going to continue to cook so it's going to continue to go up but so that's if you're smoking something a fatty cut like a brisket or you're doing short ribs or you're doing these kind of cuts once you get over 200 stuff really that's where the magic starts happening so those are what you want to do with tougher cuts it's not like a tenderloin or a rib eye or a strip steak where you cook at the temperature you need to get this up to temperature to break it down to make it tender and you can see this is you know it's just it's a little bit over it's like 202 and it'll just keep climbing yeah also how long is that garlic bread supposed to be in there so i know when to remind you well i like to always say till it's done but i can't always seem to remember that so that could be a problem i'm gonna get another plate and go look in that stew all right let's take a look oh it smells good i really wish we could invent like sending smells to people would be great for this these one of the things that i'm loving about doing these for you guys every day is i'm getting i'm cooking so many dishes that i kind of grew up eating good so pasta is al dante we're going to take our pasta and just start adding it to this braising liquid now again we're doing this with pasta another occasionally my mom's mom used to do a similar dish and she would serve it over soft polenta you know my grandmother so you could do this over soft polenta you could do this with pasta or you could just do it with neither and just a plain old stew because it has all those great vegetables in there like someone asked earlier if you wanted to put potatoes in that would work good too a couple rules when cooking pasta for me is one i don't use i never dump it into a strainer in the sink and because i want to reserve the pasta water so i use a spider to do that two you don't put oil in the water because that stops the water from boiling which is bad for pasta you need to salt the water because we could use the water for our to help our sauce here which is really nice and what was there was one more and i just forgot what it was oh and once the pasta is cooked don't strain it and then rinse it under cold water or cover it with olive oil because then you're rinsing the starch off the noodle and you need that starchiness to make the sauce adhere to your pasta so i'm going to make sure that this heat is off now whenever you're adding cheese to the sauce you want to make sure your heat's off or this cheese will get stringy instead of melty so we're going to grate some in here and toss it together i'm also going to put a little bit of extra virgin olive oil in here and toss it together and i'm going to put if you have fresh herbs you can add like a little bit of flat leaf parsley or a little bit of fresh basil any soft herb would work really nice here but again off the heat because soft herbs like this you don't want to cook them you just want them to hit that heat and they're going to open up and bloom and throw all their flavor so if they sit and they boil and they cook and they cook and they cook they lose all their flavor so we want to get maximum flavor so that goes in what temperature do you have the garlic bread out in there 450. not ready yet we're still good guys garlic bread is um to me is like like a lot of young cooks when they start working for restaurants they uh whenever they put any kind of nut in the oven to toast we always like set a timer you know because you know if you cook a lot or if you work in restaurants or you cook a lot at home like pine nuts pine nuts are not cooked not cooked burnt that's how pine nuts always work so look at we have a couple little chunks of meat that fell off we have those veggies i put in the parmesan cheese i mean it really smells good so then we're going to take our pasta all right we have dwayne's birthday can you give a little birthday shout out for him happy birthday dwayne he's been watching every night i love it oh look at that now we're gonna take meat and you can just cut all the meat up in here too but i like to do it like this i like to cut some of these chunks so i get some nice big chunks just put some of those nice chunks of meat on there my little sister is watching right now and she's she's literally angry at me i know she is i love you nick when we're together again i got you a little parmesan on top it's beautiful it's almost ready i'm gonna take a bite that'll take out the garlic bread i hope it doesn't burn in that time i don't it's possible but this is just such great comfort food only thing that could shut me up is food oh my god aileen is asking how much weight have i gained with cooking i've been having two dinners every night aileen it's just the new normal for me she's still about as big as a whisper so i don't even know what that means she's teeny tiny so don't worry about olivia so i can eat more a girl can eat not afraid all right how is it what's the assessment is it as good as your mom's it's really really really good my mom would say it's as good as hers but it's for me it's never as good as my mom's i never make like this american italian food like her lasagna her meatballs i don't know there's something about when she make maybe it's because i'm not cooking it could be that but there's the memories of it and i mean i do the recipes identical to her but there's there's magic in mom's and she always never thought hers was as good as her mom's and i always did so it's just talking about work oh man that's good all right garlic bread garlic let's get it i'm gonna soak up some of the sauce it might not quite be ready but it'll be ready oh for all of those if you're asking about norman there he is hello sir yes nice and crunchy not burnt shocking it's a miracle norman is you don't get anybody sorry those are my favorite part oh yeah got right in that sauce oh a little bit of rosemary you can really taste the rosemary and the garlic and the saltiness of the cheese dipped in that sauce pretty proud of myself right now i'm not gonna lie um we'll see you guys tomorrow oh tomorrow we're making lizzy's breakfast bread pudding so it's one of those breakfast for dinners type of meals um maybe i'll get her in the kitchen with me so she could tell me everything i'm doing wrong with her bread pudding which will be entertaining for you so that's at five o'clock tomorrow you can see all these videos on food network kitchen facebook page every day live at five then we stream them on my instagram and my facebook about an hour later at chef simon with a y so you guys day at a time dish at a time i will see you tomorrow at five with lizzy's breakfast bread\n"