Try preserving it in a sweet Sherry Wine, and or Red Wine, instead. Ive personally never liked the taste of Beer... but Wine can take beef to a whole other level. Whether or not it works for extended periods of time... Hard to know. Maybe also try a Lemon Chicken (Chicken French) marinade / aging too (which also uses white wine).
Get that Eye Round (Silverside) cut into patty sized slices into a some fine full bodied French red wine for a year. Then reserve a little of the preserving liquid and make a sauce with Reblochon cheese for a brioche burger with slow cooked soft red onion ribbons.. By the way, STELLA isn't really a good beer, by any standards! ;)
Different beer styles offer different flavor profiles. My suggestion is re run this with one protein but different beer styles like a lager and a stout.
@@videostash413 You're entitled to your opinion, but I disagree. Different beers offer a wide variety of flavors when used in cooking. If you've only had lite beer and IPAs, I fully agree.
@Guga - this channel is the secret to eye round. Sous vide it at 142F for four hours then slice it with a deli slicer. Makes the best "roast" beef you've ever had. Yes, I know, 142F sounds way too high. It's not. And four hours seems rather long. It's not. That's all you have to do. Yup, you don't even need to add seasonings - not even salt! - though you certainly can.
Using the right type of beer, and this is for sure not a Lager, can be great to use when marinating an eye round before making a roast beef for cold serving sous vide or in the oven.
Imagine a video that's just a repeating sequence of Guga putting side dishes in the oven/fridge/etc, the while that's going starting yet more side dishes for longer than the main course actually spent in the oven
Stout beer works really well for barbecue. I use a beer called "Dragon's Milk". It's a chocolate stout that gives pork and beef a delicious dark flavor with a tiny bit of bitterness.
In Germany, we like to marinate our (pork) meat in a mixture of beer, lots of white onions, mustard, juniper, salt and pepper. In fact, we prepare large quantities of it for our barbecues. Like in a 10 liter bucket with a lid (cleaned paint buckets are very good for this) and we leave it to marinate in the fridge for one to two days. It also works great with chicken, but I wouldn't recommend it with beef. I'm not sure if you've done something similar in one of your videos before, there are a lot of them now :D We call it "Zwiebelfleisch" like Onion-Meat.
Beer and grilled steak have always gone hand in hand, pouring a little beer on your steak as it cooks on the grill is great. I'd like to see Guga try this method.
love you guga i noticed at 04:12 you said allspice but wrote white onion. but anywaus this is nice. Did this with ribeye and the beer smell was too strong hahahawrote white onion. but anyuws this is naie. cDid this with ribeye and the beer smell was too strong hahhaa.. love from Chef V from Botswana
Lager beer and pork are decent matches. Beef probably needs red wine or maybe a rye whiskey or a dark beer maybe. It would be an interesting test. Don't need to waste a bunch of meat to do it, either.
I wounder if a higher alcohol content would be better for preservation. I assume Peroni is prob like 5% if not lower. I wounder if you might get a better flavor if you use a stout, Belgian, or even maybe mead.
One aspect to try for control might be different kinds of beer. If I want no taste from the beer, I used Foster's to marinate. If I want something with a little flavor added to the meat, I use a dark beer, like Guinness or McEwan's. Something like Budweiser absolutely sucks for marinating meat. The beer you use makes a difference. Not for the Eye Round I am sure, but in general.
Guga This was really entertaining to watch..😂 Maybe you could turn these type of videos into a side-series or something…, making them eat your experiments without having the slightest clue about what you did.. and just get their reactions.. 😂 Maybe come up with a name for the series or episodes where you do this to them..😂 Would definitely be a hit..
The flavour could probably be improved in two ways: 1: A different style of beer. Something mild with not a lot of hops. 2: Season the beer. Make it into a brine of sorts. Beer is more commonly used in marinades than as a pickling liquid.
My advice: use malt/brown beer that has a much sweeter note and less bitterness, it will complement the pork flavour much better and clash a lot less, or add some honey or sherry or some fruity liquor.
What happened? Front door evacuation or back door evacuation? Marinating pork in beer is a very strong Balkan tradition. It burns less on the grill or skewers over coals.
When I use beer in food I use something way darker than that. I think it is Stella Artois you are using there? While it is a very good pilsner type beer, it isn't what I would use for food. I'd probably go for an ale type rather than a pilsner/lager.
In germany it is pretty much standard to marinade sausages, pork belly any other meat in beer for 1-2 hours before barbecueing or let beer be a part of a more complex marinade. Preserving is questionable imho, nobody would let beer sit around for that long.
wonder if this method would work better for chicken. I've cooked chicken with beer on a grill but I wonder if marinated for a day or two would enhance the flavor.
Using alcohol to preserve meat is an interesting trick, but I don't think I would use a good beer, and I doubt the butchers of ages past would either. I think it would be more likely that they would store it in low quality wine or ale, and I think you might get better results with that as well. Sticking strips of steak into something like a jar of red wine vinegar would probably dramatically improve the flavor and tenderness.
next time you make those arayas (the ground beef in pita bread) replace the ground beef with some ground lamb, i guarantee it will be one of your favorite foods.
I feel like Guga uploads the failure projects just to spite the word famous oyster sauce guy because of his rising influence in the world of cuisine and pop culture. But he will only become stronger and show Guga to have underestimated his rival.
Guga, I know the name of the channel is Sous Vide Everything , but I wonder if the preserved meats would have turned out better had you cooked them like they would have been in the era those preservation techniques were used. That said love the video.
Throwing this out there: Sous vide 35 day little salt, lots of pepper and fresh garlic garlic dry age, injected by needle with wagyu fat and a little MSG. Then smoke grill it like normal not long but shorter then deep fry at 400+ for like 30 seconds in duck fat or tallow after.
Guga, can you please do something with Spare-Ribs? Maybe experimenting or learn us how to make the best ones! You haven't posted anything about spare-ribs in a very long time. Maybe something for gugafoods
The white onions in the side dish were everything but "finely diced" :D Maybe you meant to say "finely sliced"? xD Anyway, everything looked great in the end anyway
When Guga won’t taste his own experiment…I am surprised the boys agreed to😂
He’s on a diet and the beer 🍻 is not on it 😎
Try preserving it in a sweet Sherry Wine, and or Red Wine, instead. Ive personally never liked the taste of Beer... but Wine can take beef to a whole other level. Whether or not it works for extended periods of time... Hard to know. Maybe also try a Lemon Chicken (Chicken French) marinade / aging too (which also uses white wine).
My uncle did a merlot marinade that does pretty good.
Get that Eye Round (Silverside) cut into patty sized slices into a some fine full bodied French red wine for a year. Then reserve a little of the preserving liquid and make a sauce with Reblochon cheese for a brioche burger with slow cooked soft red onion ribbons.. By the way, STELLA isn't really a good beer, by any standards! ;)
Different beer styles offer different flavor profiles. My suggestion is re run this with one protein but different beer styles like a lager and a stout.
that beer is Stella Artois if the bottle is any indication.
Like a high quality German beer. Honestly a nightmare blunt rotation of meats preserved in beers from around the world sounds fun (to watch).
I think an amber or a cider would work great. Something malty with little hops.
no, all beer is sh*t
@@videostash413 You're entitled to your opinion, but I disagree. Different beers offer a wide variety of flavors when used in cooking. If you've only had lite beer and IPAs, I fully agree.
DRY AGE A STEAK IN OYSTER SAUCE
SAUCE AGE A STEAK IN DRY OYSTER
the way things are going, this oyster sauce comment will become a meme in this channel bro 💀
Now I just come to see this comment
He alrdy told us it’s coming
@@drowsyaf guga responded and it's gonna happen
Have not tuned in in a while.. guga looking slim!!! Good for you
Guga’s side dishes are a secondary way to cheat yourself with “I’m not eating a lot” when in reality they’re just another main dish😅😂
I would wager that this preservation method with 'Beer' used Ale, not Lager.
You can see in the video that he's using Stella Artois, which is a lager
0:29 the bottle is a Stella Artois, a pilsner. A pale, bodyless lager.
@@coryray8436yeah they saying the original preservation method guga was referring to in this video used ale
@@marscrasher Ah, that makes more sense.
I'm liking how you put the ingredients on the screen!
6:55 moment is so iconic haha, 3 kinds of people when trying sauce
Respect for guga to ask prehistoric people how they preserve their meat
Cavemen with their Budweiser and Mason jars
@@mikenorton62 i'll be honest with you, i didnt watch like 2 minutes of the video, just assume that it was cavemen technique since it was "extinct"
My man Guga is getting jacked
@Guga - this channel is the secret to eye round. Sous vide it at 142F for four hours then slice it with a deli slicer. Makes the best "roast" beef you've ever had. Yes, I know, 142F sounds way too high. It's not. And four hours seems rather long. It's not.
That's all you have to do. Yup, you don't even need to add seasonings - not even salt! - though you certainly can.
Using the right type of beer, and this is for sure not a Lager, can be great to use when marinating an eye round before making a roast beef for cold serving sous vide or in the oven.
Love your videos guga, been watching since your days of sous vide! Much love brother.
I really appreciate your hard work on these!
8:12 "Wow!?! I am shocked that it is still edible." 🤣🤣🤣 That had me rolling!!
I love pork meat 😋🇪🇦, we call that "panceta" to pork belly in Spain.
165 for eye round was a questionable move
2:57 "...and if you love beef..."
...and if you dont love beef, why are you here?
To witness the battle between Angel and vegetables, of course!
@@guillaumeb5511 🤣
I have a vegan friend who watches Guga because of the cinematography of the videos 😅
@@sinemkocak4318 your friend gets half credit..😂
@@sinemkocak4318 Same! Guga's just entertaining even if you don't eat meat.
Side dish looking similar to what That Dude Can Cook posted the other day for ground beef recipes. Looks delicious
Loving this video format
Guga please do a side dishes only cookbook! ❤
2 million subscribers coming up!!! Great video
Imagine a video that's just a repeating sequence of Guga putting side dishes in the oven/fridge/etc, the while that's going starting yet more side dishes for longer than the main course actually spent in the oven
What beer was it ? Cos hops will turn it bitter when they burn. You need a beer with nearly no hops.
Stella Artois.
that's a crappy beer
Good thing he chose Stella Artois...lol don't got that super hoppy flavor. Well has no flavor...😂
I'd love to see some videos like "Top 10 Recipes of 2024", "Guga's 5 Favorite Side Dishes", etc.
Stout beer works really well for barbecue. I use a beer called "Dragon's Milk". It's a chocolate stout that gives pork and beef a delicious dark flavor with a tiny bit of bitterness.
In Germany, we like to marinate our (pork) meat in a mixture of beer, lots of white onions, mustard, juniper, salt and pepper.
In fact, we prepare large quantities of it for our barbecues. Like in a 10 liter bucket with a lid (cleaned paint buckets are very good for this) and we leave it to marinate in the fridge for one to two days.
It also works great with chicken, but I wouldn't recommend it with beef. I'm not sure if you've done something similar in one of your videos before, there are a lot of them now :D
We call it "Zwiebelfleisch" like Onion-Meat.
Beer and grilled steak have always gone hand in hand, pouring a little beer on your steak as it cooks on the grill is great.
I'd like to see Guga try this method.
love you guga i noticed at 04:12 you said allspice but wrote white onion. but anywaus this is nice. Did this with ribeye and the beer smell was too strong hahahawrote white onion. but anyuws this is naie. cDid this with ribeye and the beer smell was too strong hahhaa..
love from Chef V from Botswana
just a side note, in the video where it displays the sauce ingredient list it shows white onion instead of allspice
Guga not being part of the taste testing crew felt very off to me. Like you need to be willing to submit yourself to your own experiments bro
Stella Artois in da house! ❤😂
7:39 ah ha there it is there it is
Lager beer and pork are decent matches. Beef probably needs red wine or maybe a rye whiskey or a dark beer maybe. It would be an interesting test. Don't need to waste a bunch of meat to do it, either.
I wounder if a higher alcohol content would be better for preservation. I assume Peroni is prob like 5% if not lower. I wounder if you might get a better flavor if you use a stout, Belgian, or even maybe mead.
You can make the side dish with puff pastry instead, my grandma has been making it since before I was born. I love it with a ton of sour cream!
Leo is doing the right thing - pittas should be dipped or used to “wipe” the sauce in dishes like this or with hummus.
Hey Gouda. The eye of round always tastes great when you make into jerky!
Lol Gouda😂😂😂
Side dish always saves the day here with Guga.
We have troubles now, i like the well done food, i hate the medium rare steaks, medium and raw, but overcook and well done it's delicious
One aspect to try for control might be different kinds of beer. If I want no taste from the beer, I used Foster's to marinate. If I want something with a little flavor added to the meat, I use a dark beer, like Guinness or McEwan's. Something like Budweiser absolutely sucks for marinating meat. The beer you use makes a difference. Not for the Eye Round I am sure, but in general.
Guga This was really entertaining to watch..😂
Maybe you could turn these type of videos into a side-series or something…, making them eat your experiments without having the slightest clue about what you did.. and just get their reactions.. 😂
Maybe come up with a name for the series or episodes where you do this to them..😂
Would definitely be a hit..
Holy Guga. I haven’t seen Your videos for years. You lost some weight and You look healthier than ever!
Cheers mate!
The flavour could probably be improved in two ways:
1: A different style of beer. Something mild with not a lot of hops.
2: Season the beer. Make it into a brine of sorts.
Beer is more commonly used in marinades than as a pickling liquid.
maybe you could try dry age a steak in steak juice one day, I love your videos
This seemed weird without guga at the end.. Should bring a cook book Gugas side dishes it would be a hit!
“I love experimenting with meats” is craaazyyy 😂
Arayes on the grill is so much better than on pan, and it pairs up with tahini perfectly
It is always comforting to think that the video wouldn’t have been uploaded if someone died by the experiment.
My advice: use malt/brown beer that has a much sweeter note and less bitterness, it will complement the pork flavour much better and clash a lot less, or add some honey or sherry or some fruity liquor.
What happened? Front door evacuation or back door evacuation?
Marinating pork in beer is a very strong Balkan tradition. It burns less on the grill or skewers over coals.
That was strange. Many times he knows what's going on and still participates. This experiment wasn't different than previous videos.
Right? I feel like there was a scheduling conflict or guga has given up pork for religious reasons
Probably wasn't in the mood to have his stomach pumped again 😉👍
The crew also knows what's going on, I mean, they're filming him, but then act all surprised when they sit down to eat
He has a large crew so it's not necessarily Angel or Leo filming.
As long guga cooks the eyround like that it's going to be the same shit it's a roast cut
About 15 years ago I had to cook the Turkey for Thanksgiving day. I also used bear for it, and yes in ,y opinion it did tenderize it.
Had dry aged pork collar at a Korean Bbq… it had slight funk smell to it and had more depth in flavour…worth the upgrade
Steak marinated in beer etc is very nice, but pickled in it for several months...ehhh idk!
The bitterness came from the hops. It was left TOO long!
In your "dodgy" experiments. I'm so glad you do side dishes that are actually a meal! 😂
We always used beer in our BBQ marinade and sauce when we’d smoke brisket here.
Dry age/ sous vide in butterfly pea powder, please!
damn that's random
@@mr.noir98 neh, trying to convince Guga to do this since 2021.
When I use beer in food I use something way darker than that. I think it is Stella Artois you are using there? While it is a very good pilsner type beer, it isn't what I would use for food. I'd probably go for an ale type rather than a pilsner/lager.
I love how you made the side dish 🔥 it resembles the Palestinian/Jordanian version of "Arayes" stuffed meat in Arabian pita bread 💯
Slava Rusa 🇷🇺🇮🇱🇷🇺✅
In germany it is pretty much standard to marinade sausages, pork belly any other meat in beer for 1-2 hours before barbecueing or let beer be a part of a more complex marinade. Preserving is questionable imho, nobody would let beer sit around for that long.
Like the new tasteing crew lineup
As a Belgian, I'm pretty sure you used a Stella Artois beer. Hell yea !!
Maybe next time use a more heavy beer like Westmalle or Omer Beer ? :)
The kind of beer matters. Malts preserve differently from lagers & ales. Nice steaks 🤤
wonder if this method would work better for chicken. I've cooked chicken with beer on a grill but I wonder if marinated for a day or two would enhance the flavor.
Guga can you dry age steak in mochi ?? I would love to see how that would work.
Using alcohol to preserve meat is an interesting trick, but I don't think I would use a good beer, and I doubt the butchers of ages past would either. I think it would be more likely that they would store it in low quality wine or ale, and I think you might get better results with that as well. Sticking strips of steak into something like a jar of red wine vinegar would probably dramatically improve the flavor and tenderness.
eye of round makes a very good pastrami and is perfect of jerky.
Stella Artois, good beer choice.
Here's a challenge I'd love to see Guga undertake: to make the world's best stew out of Japanese Wagyu Beef!
the side dish reminded me of an Egyptian dish called hawawshi if you ever visit egypt it's one of the dishes you have to give it a shot
Petition for Guga to try high meat , because I mean that's the only thing that's left to try
Lookin good Guga! can't say the same for the meats haha
next time you make those arayas (the ground beef in pita bread) replace the ground beef with some ground lamb, i guarantee it will be one of your favorite foods.
“and this happened”. I love your channel Guga but these video titles are annoying.
You obviously do not know how youtube works. They have to do these titles for the algorithm.
@@TheRvg03gtstill
@@TheRvg03gt not necessarily no
He got annoyed...and this happened 😂
Was just about to say this
What temp did you have the oven at for the pita pockets?
Guga if you want to test the tenderness of the meat, why you doing sous vide instead of grilling? I'm just curious
Plss try dry aging in liqourice guga!
Hawawshi Egyptian side dish today but try it with Egyptian bread is crazy good
I'd say use a dark ale or a stronger lager. Should do it with 3 or 4 different ones.
How many days was the pork belley aged for and was it stored at room temperature?
I feel like Guga uploads the failure projects just to spite the word famous oyster sauce guy because of his rising influence in the world of cuisine and pop culture. But he will only become stronger and show Guga to have underestimated his rival.
You look great, Guga!
Gaga has lost so much weight! I dono how, everything he cooks looks ssssoooo good I wouldn’t be able to stop eating lol.
Dang it Guga you making me Hangry
Should have used a Guinness beer Mr. Guga.
Looking slim and trim, Guga. I love to see it.
Guga, I know the name of the channel is Sous Vide Everything , but I wonder if the preserved meats would have turned out better had you cooked them like they would have been in the era those preservation techniques were used. That said love the video.
HOLY SH*T YOU LOST WEIGHT omg! I feel like I watch your videos all the time, so this is crazy it looks like it happened overnight.
Eye of Round? The toughest cut of beef I've ever had was beef shin.
Guga, you are looking fit. Congrats!💪
guga love experimenting with meats ;)
Throwing this out there: Sous vide 35 day little salt, lots of pepper and fresh garlic garlic dry age, injected by needle with wagyu fat and a little MSG. Then smoke grill it like normal not long but shorter then deep fry at 400+ for like 30 seconds in duck fat or tallow after.
If it’s overcooked then cool them significantly down before cooking
🤣 my family has been cooking pork in beer for decades
Guga :let me make a side dish
Literally everyone: thats a main course my man
😂😂😂
Guga, can you please do something with Spare-Ribs? Maybe experimenting or learn us how to make the best ones!
You haven't posted anything about spare-ribs in a very long time. Maybe something for gugafoods
So pollo borracho is a thing , my mother used to make it a lot , so good. God I miss her cooking
The white onions in the side dish were everything but "finely diced" :D Maybe you meant to say "finely sliced"? xD Anyway, everything looked great in the end anyway