Hearty Lamb & Beer Stew (Guinness!) | Makin' It! | Brad Leone
ฝัง
- เผยแพร่เมื่อ 25 ก.พ. 2024
- It's STEW SZN! Nothing like a hearty stew when it's chilly outside - and it's easier than you think to make. Fix this up after lunch, let it simmer all afternoon and make your house smell good, and then have a big ole bowl of rich warm velvety stew ready by dinner time!
Biggest takeaways: Coconut cream is a sleeper hit, and Cape Cod turnips might be the best turnips ever grown anywhere.
Inspired by our Local Legends Episode at the Guinness factory in Dublin where we met Mr. Yeast... No, not Mr. Beast. Mr. Yeast! Ohh you haven't watched that one yet?? Here you go. Dip your beak: • Pour the Proper (GUINN...
🍲 Recipe
• lamb,
cut into rough, large chunks
• 1 yellow onion
• 1 jar pickled onions
• 1-2 cans of guinness
• 1-2 cups of wourder
• bunch garlic cloves
• 3-5 tbsp cocnut cream
➡️ Sear your lamb then remove it
➡️ Sear your onions & garlic in the lamb fat
➡️ Add your liquids
➡️ Bring to a boil, then turn it down
➡️ Let your stew stew for 45 mins on low heat, and then add in:
• 1 cape cod turnip
- cut into rough chunks
• peeled whole cooked canned potatoes
- cut into rough chunks
• 1-2 tbsp white vinegar
• 2-3 tbsp hickory
or maple syrup
• fresh rosemary
• fresh mint
➡️ Bring to a boil, then turn it down
➡️ Let your stew stew for another 1.5-2 hours
➡️ Garnish with more rosemary and some grated parm if ya want!
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Don't forget to subscribe, ya turkeys 🦃
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Shot by: Ian Deveau
/ iandeveau
Edited by: Hobson Feltus
Assistant Editor: Mia Weinberger
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
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Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz
Hearty Lamb & Beer Stew (Guinness!) | Makin' It! | Brad Leone
I love that Bead is just doing his thing now and is living his best labrador life
I love that for bead too
Regarding the second mystery, it is the tail of some type of ray (I'd say Dipturus batis). Because of the tough and scaly nature of the tail they are often cut of by fisherman while keeping the body of the ray.
I’m guessing it’s a little skate or a winter skate tail, it’s about the size of a max size little skate or a juvenile winter skate, they tend to have those rough spines. There’s a fishery for winter skate wings all around the northeast.
@@cptobvius is correct I believe. I was a marine fisheries observer outta Massachusetts.
Fwiw rays in the New England area are typically not legal to catch but skates are. Skate was most likely caught, “winged”, and thrown back. Bottom feeder critters probably munched the rest of the skate leaving just the tail to wash up on the beach. Either little or winter skate. By tail alone impossible to tell the difference between the two species
All people need more of Brad and his content in their lives! So wholesome and genuine
I thought his cock was the most wholesome part. Glad we agree!
No one is crushing TH-cam as well as Brad is!! this is awesome content
Only Brad would catch a fly with his bare hand then immediately start grabbing the lamb with same hand. Thats why we love you Brad lol.
It sort of grossed me out.
Extra proteins
@@briscihe cooked the lamb, not that big of a deal, but I understand why people would be grossed out lol
Probably forgot
I am so envious of Brads home and land. It looks like such an incredible place to have family and make food!
Between Brad himself and the genius editors on these videos, this channel has easily become 1 of the most hilarious, yet also down to earth, educational, inspiring, and wholesome channels im bubscribed to and Im so glad and thankful to have found Brads content and look foward to watching many more episodes ❤❤❤
The 5 second Guinness thirst scene just made this video so elite 😩❤
the slo mo guinness pours were magical
Commenting so the algorithm knows I REALLY love Brad
So happy to see Brad back in the kitchen - did you see that sink set-up he has going on set? Green with envy! Thanks for the tip about the canned potatoes and also the pickled onions!
Fellow Sussex Country Bro living in CT:
1. 95% sure your mystery monster tail is a tail from a skate.
2. Let's see a Leone broth! I always have bone broth on hand for last minute soup for kiddos with chunky drop egg noodles Slavic style.
Dear editor, it isn’t “tootree tablespoons” it’s two tree tablespoons. A tree tablespoon is equal to 5 human tablespoons. This is known information passed down by the Ents in regards to their ancient cooking ways.
Hilarious
Lmfao ;)
It's more likely picked up from his recent bouts in Chicago
We do have turnips in Ireland actually, Halloween originates from here and originally instead of pumpkin carving (they don't grow in Ireland) we carved turnips so a long history of turnip use here, great inclusion in the Irish stew!!
Was the same in rural Scotland, many moons ago. A lot of poshies are using celeriac now instead of the good old 'neep!
Growing up, my mom would slice up new potatoes and cook them up with some green onions and spices to have for breakfast with eggs. Great stuff. She largely quit doing it and would just do regular potatoes or sometimes frozen hashbrowns. I literally just brought them up to her this last week for the first time in like 15 years, and she forgot she used to do it, lol.
After a rainy, cold day of hiking through the Wicklow mountains, we stumbled upon a pub we’re inside we discovered the magic of Guinness stew, saved our lives man!
Brad, I'd be interested to see your take on a slow cooked pork chile verde or colorado. I've made my own but want to see what magic your culinary mind can produce. 🤘 dude!
Lamb, Guinness and fly stew.
The coconut cream with the lamb, I remembered a local dish from my home country called Chivo en coco, Goat with Coconut ❤ an amazing dish.
Just what I needed to start this week
do a 90s cribs tour of brad's fermentation station and his farm" " , maybe vhs quality. also he needs a polaroid camera for his guests. so when they come they can take a picture with brad or what ever they feel like. i think brad is one of those nostagia guys. later down the days he's going to be crying laughing while looking at those pictures. live your best life brad. love your motivation and enthusiasm. the way u bring the cameraman along i feel like i'm the cameraman. you have a holistic approach to food...i'm so impressed. do what you do and best wishes to you and yours
Use mutton instead for stews. Cheaper yet more flavourful and the long, slow cook tenderises the meat well. Goat works as well.
Brad, Alton Brown has a rosemary dessert recipe that really works (I think it was like a sweet bun?). Since then I have experimented with rosemary in sweets and it works a lot better than one would think. You should totally do the ice cream
When is the matty mattheson video collab coming???
So glad I finally have the perfect meal to come home to after filling paint cans at Home Depot. It doesn’t happen more than once every few years… but boy does it warrant a celebratory feast!
Love starting my day watching Brad be Brad
I have always loved watching your videos since BA, but now that you're in CT, I especially look forward to them. I miss home a lot and seeing all the places you go is like finding easter eggs for me. Awesome video! You gotta go visit Colony in Stamford best pizza
0:58 yay the best part of the show. First time paying respects to the Ingredients Shrine in 2024.
You haven't watched any of the other videos?
@@freighter1097 I’ve seen them all
@@nickcutler3802 I was confused by your first comment then. This isn't the first time in 2024 for the ingredient shrine.
Can't go wrong when your day starts with Brad's vid, and this seems similar to the stew that mum makes sometimes, just with zero alcohols, more coconut milk and your typical south east asian herbs
I make something pretty similar. I tend to go for the Guinness Original rather than the draft, and I put in pickled walnuts. It's really fantastic.
this man singlehandedly cures my depression XD
I love Brad’s kitchen and canola oil is perfectly good for cooking almost everything.
You do not become good by trying to be good, but by finding the goodness that is already within you.
It might be just because I’m stoned at the moment but when Brad said “the rutabaga choppah” I started crying laughing! Love the content Brad, coming from a fellow resident in CT.
The editing really is perfection here *chefs kiss*
I always find brads videos so wholesome lol
YEAH Shoutout to Allison Janney !
Just made this today, both me and my wife loved it!
Love your content. You asked for ideas… recently I was out to dinner with my boyfriend and he ordered duck and really loved it. So when I was at the grocery store I saw a whole frozen duck and bought that thing thinking I’ll be the best girlfriend ever and recreate that duck he liked. Well, the duck has been sitting in the freezer intimidating me ever since. It wasn’t a Peking duck and we had it at a resort in the mountains. Please help me figure out how to quack this duck intimidation and hunt down a delicious recipe. 🙏🤞🤘🦆
I was 99% sure I was subscribing to your channel, then the "Yeah" at 12:01 got me. Stoked to try to your recipes for myself sir
I’d say that tail is either a Little Skate tail [Little skate (Leucoraja erinacea)] or a juvenile Winter Skate tail.
Block Island is my favorite summer destination. Anyone in the New England area really should take a day trip there. That rock you found there is really cool, Brad
Best Show on TH-cam ❤
"Cape cod turnips kehd 🤙" As a Mainer, yes Brad lolol
love it!! would love your spin on chili too, or maybe even a white chili!
Finally found you again, years after the big BA "controversy" where almost everything changed. Glad to see you doing your own thing and I'm happy to be able to watch your interesting and entertaining videos again.
There’s some decent ceramic knives for kids, but with my two little monsters, I make sure the knife is as sharp as possible, fits nicely in their hand, and they are confident and no distractions.. When they were toddlers we practiced with butter knives.🤟🤟🤟
More chickens and geese; wanna see them enjoying their meal too…
Fun fact: Elvis Costello wrote his hit song Allison about garlic(allicin)
Not gonna lie. Never heard of Brad. Just came here after someone sent a screenshot of Allison Janney in a fan page of one of her shows.
......
Oh my gawd, I'm so glad I did, I just watched the whole thing and I know what I'm binge-watching tonight.
In Ireland we used the Turnip instead of pumpkin for carving at Halloween time. It was so hard to carve into. Pumpkin wasn't really big growing up in the 80's and 90's Ireland. Turnip can really grow in any type of soil.
What an epic butcher block. It’s like when you see a little plant 🌱 and you’re like aww and then you see the bigger version 🌲 and it’s amazing! Looks like a table, butcher block then hundreds of rectangles cut and glued, sanded, stained, sealed and it’s soooo thick, I bet it’s heavier than heavy. Nice
Love from Dublin! Butter chicken in the slow cooker is always a winner 🎉
Brads the sweetest dude to ever live I swear
Another home run of a video. Love lamb stews. Maybe do a lamb and lentil stew with red wine.
back at it again with Brad..love it
I'm so glad you went independent man, it's so refreshing in a world of stifled dreams to see someone just be themselves and rock it.
The tiny Spoon he used for the 13:50 mark was adorable.
Love the show, love the vibe, no notes
Yo Brad, keep it coming. Let's hit Wildwood. Dom Dolla 2024🎉.
No act of kindness, no matter how small, is ever wasted.
Thank my lucky stars Brad is back regularly making new videos again.
Every person in Ireland screaming 😱 did you not have lamb stew when you were here bothering the sheep 😂love ur show though ❤
I’d love to see Brad make tacos with barbacoa or birria or something along those lines. Would be wicked to see his take!
Editors: bravo.
I love that Brad has a Guinness rock
Hey Brad,don't get your head swoll or nothin🤣,
But this is one of the nicest Lamb Stews I've seen!
JO JO IN VT 💞
I have to try this!!!! congrats on the channel brad, missed u!!
I am for sure making this with tofu! I also love those canned potatoes.
Rosemary ice cream would be amazing!!!! Would enjoy a video on how to make it as well, if you feel so inclined. :)
I know it's a lot of extra work, yet I would love to have Brad's recipes in written form. So that I can use my recipe app to convert stuff, calculate portions, translate ingredients, etc. 😄
Oh my gosh one time I had a lemon sorbet with fresh rosemary in it one of the best sorbet I’ve ever ever had in my life. You should totally try making some.
Matcha ice cream with honeycomb and a hint of rosemary would be incredible.
Looks delicious! I'd love to see you throw down on a good ole fashion pot roast!
For slow cooking and smoking, i do a lot of deer shanks both adobo and osso bucko, slow cooked pheasant or partridge breast shredded into cream cheese with jalapeno and bacon and use to stuff pillsbury croissants, venison rouladen, black bear and venison stir fries (lovingly called ginger deer by my family), armadillo eggs, reverse seared smoked roasts, also doing a lot of wild game smash burgers lately. Its been fun.
Plus, obligatory since i do this every time i engage ya with a comment, standing invite to come to Alberta and shoot birds behind my dog, Brad. Bonus points if you bring Ol Cal.
Looks delicious!
Perhaps do some slow cooked stews with tougher cuts of game or "unusual" meats like moose, bear, rabbit, kangaroo, boar etc. Cuts that isn't like perfect for a roast.
Hi Brad. First time commenter long time watcher. What if you made bibimbap using pickled stuff from your garden and your chicken eggs?
I’d love to see Brad make cowboy beans!!
Made it. Loved it.
Love the vids just great you carry same energy love it !
Goddamn dude I still can't get over how nice that chopping table is
Hey Brad, a nice Beaf/Lam Post roast would be nice, we always make em overhear and they're always great,
For other slow cooking things, I would suggest Coq au Vin, or possibly something with Rancho Gordo beans!
You should give your editor a raise for this episode's edits
Slow cooked meals? Goulash (look into the Szegedin variety for a twist), Chili, English Curry, Bolognese Sauce (with all the fixings from soffritto to chicken liver to milk and broth and tomato, to cooking it for half a day), Napolitan Tomato Sauce (roasted and reduced tomato paste and a Sunday roast simmering in it for a couple hours), some of those Japanese Nimono dishes, maybe something like Gumbo...
Bit left field on a few ingredients especially the coconut. Would try the fresh mint though lamb and mint are classic. I like Brad
10:14 is soooo good lol I love these edits
I can't wait to try this one!
There little dinosaur beek faces! OMG 😂 Brad you are friggin hilarious!
love how he pronounces turnip as turn up
Here in Newfoundland, what we call turnip is technically a rutabaga. I was in my 20s before i realized that our turnips weren't really turnips... I still call em turnip regardless lol
seriously entertaining.... as always
imagining this is also how brad cooks for his family nd self. no one in the room, talking to himself
This make me want to live correctly
This looks craaaazy!
Would not have thought of rosemary ice cream, but it sounds wonderful.
Can't take my eyes off that table.... Bro that is absolutely crazy
Trip to the Netherlands to learn about pickled onions!
Brad, we have like 5 traditional Irish dishes because you know……….the Brit’s. And your putting coconut cream into a stew. The Italian have a million dishes and you fuck with one ingredient and you’ll get murdered. 😂 all love bro love your stuff
Rosemary ice cream works surprisingly well, made is before so im kind of an expert 😅(use it like you would a vanilla pod)
16:37 prepping the lil' snack and ended up with that ecstacy is recognizable, hilarious!
How about making your own variant of Tarte Flambée AKA Flammenküche?