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This Technique Turns Tough Meat CRAZY TENDER
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- เผยแพร่เมื่อ 16 ส.ค. 2024
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Looking for the easiest way to turn a tough cut of meat into a mouth watering tender meal? It doesn't get easier than this! By following a recipe for Egyptian Tagin Basal or Onion Tagine, you can guarantee soft and juicy results with minimal effort. You simply cook the meat in loads of onions, and by wrapping it correctly, you create the juiciest meat ever.
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Recipe as demonstrated:
2kg bone-in meat (lamb shanks or another joint)
2kg onions (2-4kg recommended, but less can be used)
4 tsp salt***
3 tsp black pepper
1 tsp ground cardamom
1/2 tsp nutmeg
***If changing meat, or amount of onions, calculate and add up the salt based on the following:
Boneless meat - per kg use 1.5 tsp salt
Bone in meat - per kg use 1 tsp salt
Onions - per kg use 1 tsp salt
For example, if using 2kg of boneless meat, and 3 kg of onions your salt would be:
Meat (2 X 1.5 tsp) = 3 tsp
Onions ( 3 X 1 tsp) = 3 tsp
Total = 6 tsp
I cooked this tonight (I also mixed garlic powder in with the onions), and I have to say the meat was ridiculously good. What I did was take out the lamb and strip the meat from the bones (it fell off), and mixed rice into the onions. Thanks and greetings from Kazakhstan!
I‘m a big fan of this tecnique!
In Brazil they call it translated „meat in hot breath“ - churrasco no bafo
Ooh this same technique is done in Tamil Nadu only with Banana leaves or Palm leaves, even Mango leaves... All impart a beautiful flavor as well.
Do you use mostly beef meat or lamb as well?
@@mohabatkhanmalak1161 I use personally both. „Churrasco no Bafo“ is only beef ribs & breast.
Do you bake in the oven with the banana leaves? We wrap fish in banana leaves and steam it. Thank you @@debodatta7398
Super useful recipe! This reminds me of a somewhat niche request: if you could make a vid about the Egyptian-style tagine that they serve in Egyptian restaurants in little clay pots, that would be so cool! I’ve crawled the web looking for directions and come up empty; everything is about the more famous maghrebi dishes
Im an Egyptian chef. There’s multiple dishs we make in clay pots. Can you elaborate more on what was in the dish so that i help?
@@hungabunabunga3645 Thank you for responding!
The particular one I have in mind is the bamia one with meat and okra. Specifically, an divine veal/okra one I had at a restaurant (Abu El-Sid?) many years ago!
I'm just curious about the technique in general. How does it differ from western slow-cooking with a dutch oven? Is it the same basic template but with a clay pot?
@@samig9032 yes. It’s the same. Some times they cook everything in regular pot then move in to a clay pot in the oven to finish and to get some color. You can do either. I do know that restaurant as well. Hope I answered your question. Let me know if there’s other questions.
I was wondering what to do with the venison shanks from my first deer this fall. I think this will be perfect, thanks for the idea!
Watching this, I remembered the Japanese Chaliapin Steak. Onions have enzymes that break down proteins hence the tender meat.
Slow-cooked lamb shank is one of my favourite foods. Frenchy style, winey and herby, or warming like this recipe.
Amazing that almost what I did for Easter meal !
Didn't use the onions trick but a marinade, with couscous grain it was amazing!
Sahten ! 🤤
Noodles in rice! I love this channel, basically ever upload I see some new culinary thing I haven't experienced.
It's so good man you have no idea. The texture and subtle taste are to die for!
Vermicelli is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is thicker.
Vermicelli is used in one of the most common ways of cooking rice in Egypt and the Levant. It is browned by frying with oil or butter, then rice and water are added.
I love how minimal cleanup this is… I’m thinking about whether this would work in an oven/roast bag
Ooh this same technique is done in Tamil Nadu only with Banana leaves or Palm leaves, even Mango leaves... All impart a beautiful flavor as well.
I think 2-5hrs of any meat in the oven with enough liquid (regardless of type) will result in ultra tender meat.
This is a great technique for any tough cut of red meat. It’s very similar to the one you introduced in the Abu Haydar’s Egyptian shawarma recipe, and that made some incredibly delicious sandwiches. I’ve got some beef shanks in my freezer that I was going to use for osso bucco, but I’m now making this recipe instead. Thank you!
The funny thing is, I don’t really think of myself as an onion person. I was the kind of person who liked French onion soup but left the onions at the bottom of the bowl. But something changed as I’ve gotten older, and now I know that caramelized onions truly are culinary alchemy in the best way possible.
Great recipe, cooked it today, and whole family was very happy! I've seen one trick regarding working with baking paper from another chef, whenever you need to seal something in it you can use stapler, super easy and holds together well.
Nice🎉. A tip to cut down on aluminum foil for environmental reasons. Simply place a few stones or a couple medal utensils, even butter knives to pin the top of the parchment down in place, it works, cheers.
I do this with beef in a big pot with a lid that seals well. It always turns out amazing.
Really great recipe guys, thanks! Exactly the kind of half-recipe half-flexible inspiration that makes me excited to cook.
OMG Obi ,
You bring back memories brother, I love your Ecookbook sofrtna , a masterpiece
Blessings to and Your beautiful wife Salma .
Greetings from Dallas Texas
I love recipes that work like a formula which can be adjusted to different flavor profiles as well as scaled up or down. Thank you so much for this one, Obi!
Nice work as always Obi! I’m gonna try this on some Chuck beef today
Salaam, I absolutely love the recipe! I want to try it. 😊❤ But just as a reminder to my Muslim brothers and sisters, nutmeg has proven to be haram (please check it from scholars fatwa here on youtube.) So perhaps we might need to substitute it ❤😊
Any sealed, slow-cooking setup will give you tender, moist meat, but you’ve made the onion argument before. I’d be curious to see a side-by-side comparison onion v. random veg.
It could be the acidity? Of onions helps tenderise the meat
Onions are delicious
Super simple and delicious recipe, love it!
Here is another way of oven cooking a good marbled chuck roast of 2-3 lbs. Pat dry the roast with paper towel then use a Jaccard or Oxo multi blade meat tenderize and go over roast evenly on both sides. Jaccard is more expensive and you can get same results from the Oxo version. Less is more so sprinkle just salt/pepper and evoo rubbed on. Place in roasting pan with lip and use foil to seal edges drum tight on pan. Put into preheated oven on middle rack @ 300 degrees for one hour then reduce to 225 for an additional 2 hours more. No need to add liquid as long as foil is very lightly sealed. You will have a pure flavorful roast tender enough to cut with fork and the fat melts like butter in mouth! Oh and for veggies use celery, baby carrots, sliced yellow onion and quartered Yukon Gold potatoes. Pre roast vegetables in skillet with evoo and salt/pepper to give them some color and flavor add around the raw roast then seal up with foil. Same amount of temperature/time for making pulled pork shoulder roast.
Great video. Lamb is my favorite meat and I'll use this method next time I buy lamb. Thank you!
Those onions look incredible, I can just imagine how delicious they taste!
If you replace the foil with a simple spiced dough, or put it on before the foil, it forms a much more effective seal.
Simply amazing!God bless you and your people!
Oh my goodness! This looks so good! Thank you for another delicious recipe!
Beautiful food, practical process, and good video work. Thank you for sharing.
Lamb shanks called (Nalli) are regularly cooked at Indian restaurants. Just look up recipes for Nalli Nihari.
In India we use raw papaya paste as a tenderizing agent for galawati kebab. I wonder if that would work for such big pieces. It does add a subtle aftertaste though
Ooh this same technique shown in the video is done in Tamil Nadu only with Banana leaves or Palm leaves, even Mango leaves... All impart a beautiful flavor as well.
Papaya paste is something only Muslims and Christians in India use due to Hindu traditions and old laws about not mixing Fruit and dead animals. Maybe it's diff for North Indians since they have changed their culture to match the Muslims but with South Indians following proper Hinduism we do not do that.
Wow! 🤤, perfect for sakhur or Iftar.
Wonderful 😊...next on my list
That looks totally scrumptious ❤
those onions looked so good. i will def have to try that with the paper 😆i gotta stop watching these before bedtime now i'm hungry
I will be trying this. Love your recipes so much! 😊
This is brilliant, and I can't wait to try it!!
You are a true master! Thanks for sharing this with us...
Maaan this looks delicious 😲🤤 must try it!
You Sir, are a true boon to humanity, seriously
That looks brilliant
Do you think, this would also work in a dutch oven ?
Can you please introduce us to different Middle Eastern desserts, would really love to see and make them, Thanks. (OTHER THAN BAKLAVA)
He has a whole Playlist called Middle Eastern Desserts. The sweet pumpkin casserole is amazing. There's at least 18 videos where he's made desserts.
I made beef shanks just last week, seared in talliw in a deep pot (no spatter) which I added garlic and onions to, then just put the lid on it and cooked it on the stove top. A lot simpler.
I can’t wait to try this. Around the :36 mark there’s a really interesting audio track you have in the background. You mind sharing the track and author?
Thanks ❣️🤗
I once did a lamb shank sous vide for a whole week then broiled it for 20 minutes, it was literally spreadable, but still medium rare and flakey and submerged in it's own gelatine, almost like a pate.
This would work in the slow cooker without needing the paper?
Yes. It works in the slow-cooker. If moisture keeps escaping around the lid like mine does, seal the slow-cooker top with aluminum foil.
Looks soooo Delicious! I decided i want whole plate to myself. Please more videos
For something like this dish, can you think of any alternatives to onion for this method? I was thinking something like cabbage. Onion and I do not get along, it's been one of the biggest bottlenecks for me in cooking, as so many dishes use it, and I'm left with dishes that are always 'missing something' to quote the family.
Leeks is sublime
Asafoetida might be helpful to add to your onionless cooking. It can bring a lot of those same flavours. Unhelpful here obviously but in things that are less onion centric.
Awesome technique
Lots of good tips and techniques! Thanks!
Guess I'll try this with beef shank.
Great narration
Are your salt calculations using table salt or kosher salt? Thanks.
Is baking paper like parchment paper? Or is it more like brown paper bags?
Like parchment paper
Use natural brown unwaxed and unbleached parchment paper. You can get it in large sheets or rolls. Use for everything baking & roasting, also makes clean up easy. Very healthy too.
You can use white baking parchment paper. Do not use waxed paper.
@@ElizabethEllisCoach where can i get it please? Many Thanks
Looks incredible! I eat lots of cheap chicken legs to help keep more meat in my diet.
I can't eat the onions with IBS, does look like it might be tasty enough to suffer the 3 days of suffering.
Whats ibs?
@@cmbaz1140 irritable bowel syndrome...... blanket diagnoses....not sure what's wrong but no permanent damage. Onions and Garlic are incredibly hard to digest.
@@bitchn_betty damn...sounds rough.😟
Stay strong 👊🏻
Cooked onion and garlic should not give you stomach issues.
My dish with a few onions..tender😋✌️
Oh thatnlooks absolutely delicious
Great for the crock pot
I imagine this would work just as well in a slow cooker?
Oh a new profile pic/logo! nice
hey guys.. do you know what MUMBAR is? and how to get the ingredients in the UK?
Yes, all you need is sheep or veal intestine/sausage casing. You can get it by special order at some middle eastern butchers. Try Forest grocery store in kilburn, ask for the butcher Soliman.
I’m making this but with 3kg lamb leg. After browning it I’m assuming 5 hours is good enough? Also I didn’t salt the meat but I added 20g salt (approx 4 tsp) to the onions. Would this transfer over the salt and seasonings? 🧂
My rule is 1 tsp salt per kg of pure meat (after bone is removed). A 3kg lamb leg probably does have about 2kg of meat, maybe 2.25. You additionally have onion, maybe about another 500g after cooking. I think 4-5 tsp is perfect. Also 5 hours of cooking should be spot on.
Where do you get your pans from? 😂
We are in desperate need of some new ones
Stainless steel is ikea, but I am a huge fan of pro cook these days. Their quality is incredible and they have 20% off this Easter weekend.
Aren't lamb shanks about 40% bone by weight? So if you divide the price per pound of your lamb shanks by 0.60, that should be the equivalent price per pound of just the meat itself. How does this compare with the prices you were paying before meat prices skyrocketed?
eat the bone marrow and use the bones for stock and you extract even more value
Besides meat on bones tastes much better .
is there a pressure cooker version of this?
❤
Ramadan Kareem ya boss, much love!
Yes but don’t wear goggles 🥽 with all those chopped onions?!! 🧅 omg 😅my eyes were burning just watching that! 😝
What you save on meat you spend on onions XD
The baking paper seems like a lot of faff for something that could just as easily be done with a dutch oven or any other lidded pot that's large enough for the shanks.
It could, but consider this point. A Dutch oven is metal which conducts heat, the baking paper doesn't. Wrapping the meat in it acts as an insulator as well as trapping in the moisture.
@@MiddleEats I suppose in principle that is true but a single thin layer of paper will hardly do anything in a 3.5h cook, and the lid of the pot will trap the moisture just as well. Also since the onions and the meat in your preparation released enough juice to pretty much cover the meat it cooked at ~100° anyway, regardless of the cooking vessel used.
I've made lamb shanks in a dutch oven multiple times and they always came out tender and moist. Also a lid (especially a glass one) will eliminate any of the guessing game of whether the meat is done or not
Mate this looks absolutely blinding
It is! Best thing is how easy it is. 0 effort required.
Hi dear, I really love following your recipes by try to avoid the nut meg please, I used to be sucker for them but after searching and reading from both Arabic and English sources I found that it is haram as it acts like other types of drugs when used in large quantities I know that a small sprinkle won’t hurt but you know the hadeith which says that if large quantities makes one lose mind then small quantities are haram. Finally, thank you for the delicious recipes I’ve tried the meat loaf and meat shawarma and both are amazing we all loved it at home❤❤
Dutch oven or tajine doesn't waste paper or leach chemicals from the paper into the food.
Does this also work with goat 🐐 meat 🥩?
Of course, goat, camel, ostrich, whatever really. You just need to adjust the time.
@@MiddleEats nice! I'll try it with goat 🐐 meat as it's quite tough to work with
The meat ended up bland and unseasoned though sodt and juicy. Tasted weird in how sweet it got from the onions while lacking any salt. Not sure why this happened
Sorry to hear that, it's a bit weird. Did you adjust the salt based on the ratios in the description?
I did. I used two teaspoons of Saxa salt for 1 kilo of lamb shanks and 1 kilo of onions.
Was I supposed to dry rub the meat with salt ahead of time?
Living in the UK how do y'all afford to run over for so long to slow cook? lol
We have specific slow cookers for stuff like this, but to be fair if it's a lower temperature then it's not that expensive in the oven.
You raise a good point, obviously using a slow cooker would be more efficient, but ovens aren't the worst in terms of consumption. Cooking this would cost under £1.50 in electricity and 4 shanks is plenty of meat for two days. The other point is that it's heating and oven from cold that uses the most electricity, then each extra hour is cheaper than the initial first one.
The answer to expensive meat is to make more money not buy lower quality meat
Can’t you just presalt and let rest in the fridge? That usually makes any meat more tender for cooking
You can, but this recipe doesn't need any rest time, you can throw it in the oven 15 minutes after buying the meat.
This does not break down the collagen that makes the meat tough. Dry brining is great for cuts that cook fast, like steak or chicken. Next time you get a rib eye, try dry brining it on a wire rack open to the air in the fridge for 3 days. It makes for incredible steak.
Needs more salt and spices, less onions and more carrots. Nihari and french onion soup would put these ingredients to better use.
I really like your channel, even as a vegan, but this one is hard for me to swallow. Why not leaving the 'meat' to those whose belongs to instead of inventing methods to cook 'even the toughest' part.
Of course I used to be a meat eater & some of you will come up with 'better use the whole animal instead of throwing parts away' but...
Happy Easter or Ramadan or whatever people reading this celebrate anyways
Im a former vegan but my body couldnt cope with all the pulses and beans required to have a halfway healthy diet, so im curious to see your rebuttal to the "better use the whole animal" argument that you curiously left out of your comment
@@jdalbiac yeah so of course Seitan, Tofu & Tempeh were harder for you to swallow than meat & instead you decided to not being vegan at all. Guess you celebrate in fur in the Zoo cause well it's nice isn't it
@@legalalien2127 As the old joke goes, how do you know if someone's a vegan?
I'm making this with leg of lamb rather than just the shank because (a) it's awesome and (b) it's 50% off in Sainsbury's for Easter. Practically flying off the shelves, unlike all the fake meats which have had their 10 mins of fame.
@legalalien2127 Thank you for your mature and sensitive feedback. Maybe im intolerant or allergic to those things?? Maybe I have IBS or Colitus and I physically can't tolerate those things? Not everybody is built the same.
@@jdalbiac sure. My bad
Habeebee great recipe!! I never had this growing up.