Hi Chef -- thank you for the great recipe and instruction, as always. I'll vote for braised or smoked beef brisket, and, any other braised cut of beef (e.g., oxtail, short rib). Braising in the oven with red wine, stock, some vegetables and herbs produces amazingly tender meat, with minimal effort. And, of course, the braising liquid can be easily reduced in a saucepan to create a delicious sauce/gravy. Runner-up goes to grilled marinated flank, hanger or skirt steak. Your "food inspector" is cute -- what a great companion to have in the kitchen, while you cook!
beautiful, thank you chef. my favorite recipe with beef is slow cooked chuck, with ginger, garlic and hoisin sauce. it's amazing for bao, asian tacos, or just with white rice and pickled cucumbers or veggies
I recently stumbled upon your incredible food TH-cam channel just a few days ago, and I must say, it feels like I've struck gold! Your content perfectly aligns with my interests, and I've been thoroughly enjoying every video you've uploaded so far. However, I couldn't help but notice that your views seem to have decreased over the past year or two. I find this baffling because your videos are nothing short of amazing, maintaining the same high quality from start to finish. The effort you put into crafting each video is truly commendable, and I wanted to take a moment to appreciate your talent and dedication. Despite the decline in views, I want to encourage you to keep up the fantastic work. Your channel has the potential to continue growing and attracting a larger audience. Your content is not only captivating, but it also showcases your expertise and passion for food in a unique and engaging way. Never doubt your abilities, because you are truly awesome. Your creativity and commitment to delivering exceptional culinary content are inspiring. I genuinely believe that more people should discover your channel and experience the joy and inspiration it brings. Thank you for sharing your incredible talent with the world. Please know that there are viewers like me who greatly appreciate your hard work and eagerly anticipate every new video you release. Keep following your passion, and I have no doubt that your channel will reach new heights. Wishing you continued success and growth,
Thanks so much Chef for your amazing recipes! I want to try this recipe for my husband’s birthday. If I dont have a Sous Vide or a vacuum bag machine, can I use something else?
Usually i see the shallots sweatwd in butter for a sauce, but here you added them uncooked to the cooking liquid. What's the reasoning there? Asking out of curiosity.
Hi Chef. I see from looking around that everybody is doing your green oil/ split with béchamel/ cream sauce thing. It seems you started a trend now everyone is doing this. I was going to do it myself but now it is just too commonplace.
What is your favorite recipe with beef guys? 😜
Definitely beef rossini, but short ribs are a strong contender!
Hi Chef -- thank you for the great recipe and instruction, as always. I'll vote for braised or smoked beef brisket, and, any other braised cut of beef (e.g., oxtail, short rib). Braising in the oven with red wine, stock, some vegetables and herbs produces amazingly tender meat, with minimal effort. And, of course, the braising liquid can be easily reduced in a saucepan to create a delicious sauce/gravy. Runner-up goes to grilled marinated flank, hanger or skirt steak. Your "food inspector" is cute -- what a great companion to have in the kitchen, while you cook!
Amazing healthy great chef
If I don't have a sous vide - should I sear first then cook in the oven? If for how long/temp? Bon Appetit!
@@jamzzy888 Yes you should. There is no how long, you cook it until the meat is cooked how you like. Temp probably between 160-200C.
please never stop chef majk i love your videos. It lets me live out my dream of becoming a chef
chef Majik thank you for bringing my cooking passion back :)
beautiful, thank you chef. my favorite recipe with beef is slow cooked chuck, with ginger, garlic and hoisin sauce. it's amazing for bao, asian tacos, or just with white rice and pickled cucumbers or veggies
I recently stumbled upon your incredible food TH-cam channel just a few days ago, and I must say, it feels like I've struck gold! Your content perfectly aligns with my interests, and I've been thoroughly enjoying every video you've uploaded so far.
However, I couldn't help but notice that your views seem to have decreased over the past year or two. I find this baffling because your videos are nothing short of amazing, maintaining the same high quality from start to finish. The effort you put into crafting each video is truly commendable, and I wanted to take a moment to appreciate your talent and dedication.
Despite the decline in views, I want to encourage you to keep up the fantastic work. Your channel has the potential to continue growing and attracting a larger audience. Your content is not only captivating, but it also showcases your expertise and passion for food in a unique and engaging way.
Never doubt your abilities, because you are truly awesome. Your creativity and commitment to delivering exceptional culinary content are inspiring. I genuinely believe that more people should discover your channel and experience the joy and inspiration it brings.
Thank you for sharing your incredible talent with the world. Please know that there are viewers like me who greatly appreciate your hard work and eagerly anticipate every new video you release. Keep following your passion, and I have no doubt that your channel will reach new heights.
Wishing you continued success and growth,
Happy you like my work :)
@@ChefMajk Dont you fing stop big boy! awesome material :D
I'm thrilled that you enjoy consuming our meat! Warm greetings from Argentina.
Yes sure ;)
Absolutely perfect!
Looks great and delicious chef😊
You are doing great job! Thank you!
Amazing dish with a nice plate
thanks you chef for sharing tips and idea
This a great recipe Chef Majk. This is what I will serve for supper tonight. Thank you for teaching us these fabulous recipes.
You are welcome ;)
This recipe is really beautiful Chef👌
Excellent job as always, food inspector. And you too chef 😂
Beautiful - as always.
For me? More mash. Much more mash!
;-)
Beautiful plate!
Thank you for sharing
Chef you are amazing ❤
❤Nice plating chef
Excelente presentación chef.lo que es una lastima que no pueda traducir ❤❤
Might be a dumb question, but how did you cook the meat? just boil them in water? Also is there another way to do if i don't have a vaccuum sealer?
Yes and yes in the pan or oven
@@ChefMajk Thanks!
Looks great Tasty perfect recipe
Thank you chef,
Amazing!!
where can i buy those plates?
Hello chef what can i replace with sampesiot ?
It's so delicious
What type of plating did you use?
Awesome recipes! I am curious whether you have recipes where vegetables are the star of the dish. So vegetarian recipes
Take out the meat, make the veg sauce, put more garnish and you have the vegetarian recipe. Repeat for almost all my recipes 🤭
You are such a good chef!@@ChefMajk
What equipment do you use to keep the water at 57 degrees for 1 hour?
Sous vide machine
Perfection!! Yummmm ❤
Thx
What machine did you use to boil it first, if that’s what you done ?
Sous vide machine you mean?
What kind of pan did you use to sear the meat in the end?
Just basic nonstick pan
Thanks so much Chef for your amazing recipes! I want to try this recipe for my husband’s birthday. If I dont have a Sous Vide or a vacuum bag machine, can I use something else?
Yes just cook it in the pan
Where I'm from mashed potatoes are used as swallow menu's 😅 but I I love this blends of yours
Well done
How do you keep the mash warm?
In the pot
Your recipe beautiful and Yami.❤❤ From Bangladesh.
How to make green oil ?
Amazing 😊
Thx ;)
great thanks chef
where can i get the green oil. im from malaysia
Make it
Thank you
Amazing
Usually i see the shallots sweatwd in butter for a sauce, but here you added them uncooked to the cooking liquid. What's the reasoning there? Asking out of curiosity.
Perfect
Hi chef do u have recipie for sauce please plus if u dont have a waterbath can u just roast it thank u
I gotta wait another 1.5 hours... My favorite is a damn well grilled steak!
Excellent idea to wrap tenderloin in film before cutting. Does heating the film in sous vide create a health risk?
Cannot say that, I am not a doctor
Nice chef
Good cooking cheff...can you put the ingreadiants in the info room.
Hi budy, you have a really nice food. And just one question, where about are you from? Thanks
Czech republic
What's the green sauce?
green parsley oil?
You are amazing
THIS IS AMAZING AND EXACTLY WHAT I NEEDED!😻🦦🩷
My choice
How do I get mash potatoes so good? Mine is a bit sad 😂
Difficult to explain in the comment, you need more practice probably
Chef what is this name of recipes??
Why do you need any name? It is what it is, steak with mash potato and shallots
Helo
Hi Chef. I see from looking around that everybody is doing your green oil/ split with béchamel/ cream sauce thing. It seems you started a trend now everyone is doing this. I was going to do it myself but now it is just too commonplace.
I dont think that I started something, green oil and sauce is combination chefs do a long time already
how usually the chef decide which ingredient for the side dish?
The tastes of the side dish could not blend well if we choose the wrong ingredient..
By trying different stuff, eating different stuff and experiences. And then ofc personal preferences
Chef I need to be professional Chef like you please help me and guide me 🙏❤️
👍👍👍
The potatoes are cold
How do you know, lol? By the way, the mash was quite hot when plating; the onion was cold. 😁 Thanks for the analysis
I wanna marry you ❤
Very nice chef
کس آبجیت
Where I'm from mashed potatoes are used as swallow menu's 😅 but I I love this blends of yours