My Grandmothers Beef Pie was made in a deeper cast iron pan and she always had pie dough on the bottom too. She was born in the late 1800s and told me that for the 1st half of her life the two things she usually had were beef and flour... best biscuits on the planet. She said you have to cook the bottom crust some beforehand so that it didn't get soggy. With double the filling and a bottom crust, the proportion of filling to crust stays the same which is important. Come to think of it she used mushrooms, garlic, sage, and would sub bourbon for beer too. Once in a while, she'd put about an inch of cheese grits on the bottom crust after cooking it and then cover it with the beef filling. I preferred her using bourbon to beer... so it left one more for me. I love and miss you, Grandma.
"Driving is very easy and very simple, never allow myself to dictate, a red light you can either choose to drive past it or stay it's your choice make life easy and drive through it. In my opinion I'd drive through it"
People give him shit for the endorsing of the stock pots, but i have to say, if there were anything to buy premade like that its stock. Most people dont make their own stock and will never make their own stock.
+YEE Yep and it's mandatory that it takes time too. You can't cut corners with it or else the flavor won't be good. It's a real dilemma when you don't have time to make them so I have to agree with +GussieBabes that the stock pots are really helpful.
It's enough of a hassle for most people not to do it. When you consider that you can buy pretty good stocks, the effort isn't really worth it for most people.
You can buy good stocks? Where? The shit at the market is yellow or brown water. There's zero collagen in them. I tested this. I bought organic chicken stock, reduced it by almost half and refridge'd over night. No thickening. It's piss water.
this man was never a "monster", only a very driven man with a big vision, feeling hurt by anyone who meddled with his vision. you can tell in his eyes, he is an absolute kind soul who loves to teach you, IF you respect him and IF you actually bother to listen. i guess he has met a lot of "deaf" people in his life, hence he doesnt put up with idiots at all. i love him for his aura and hes very inspiring.
I couldn’t find ale in single quantity so, I was forced to purchase a 15 pack...I was able to figure out a solution to the problem of residual ale, thankfully... Your pie looks magnificent and the video is a model of efficiency, straight to the point..You have inspired me..
That beef looks effing delicious. I’m from the highlands and have a small croft with some shorthorn beef cows. They’re raised free range - in the hills during spring, summer and autumn and then on our land where they get to roam the area and come into a big barn to chill when they feel like it. They’re fed sileage from our fields and are topped up with cattle nuts and occasional bottle feeding for the smaller calves if they’re a twin or the mum isn’t producing a lot of milk….one of them from last November is still being bottle fed but he was very small and his mum has often produced a small baby. Anyway, for all the work that goes into raising cows, (and ours are all named, are treated like pets and love being cuddled and petted like dogs), and all the vet expenses, fertiliser for the grass, grass seed, bale wrap for the sileage and the cost of buying equipment when stuff goes tits-up….every bloody year….we get very little money for them when they go to market in Dingwall. I can understand why some full time farmers are struggling when they get between one and two pounds a kilo and then the supermarkets and butchers sell it for a fortune. Anyway, it’s nice to see Marco PW cook beef as he always seems to treat it well…sounds stupid, but that’s just me.
It's because this isn't the type of pie for walking around town with, which you shouldn't be doing anyway. Anyway, just imagine a big chunk of steak falling on the road as you're about to sink your teeth into it and everyone laughing.
@sddas asdasd wrong. You blind bake the base. stops it getting soggy. And if you're filling isn't runny, and generally shit, you'll stll have bosting pastry on the bottom. Much better than this lie pie. Pies have a base. Lies don't.
“If you don’t put the right things in at the beginning you won’t get the desired results at the end” that’s cleared a lot up for me. I wanted a steak and ale pie but kept getting it wrong. Turns out I was putting chicken and mushroom in at the start.
Made it first time, great but didn’t role the pastry thin enough, still great .. Second time thinner pastry and left in the fridge for 24 hours before adding the pastry.. absolutely fabulous..
I am a simple man, Just like Marco, I see a video of his, And I like it. I see a recipe of his, I throw in a Knorr stock pot. It really is that simple.
Honestly, this looks like a great recipe for pot roast. Cut your chuck roast into chunks like that and brown. Caramelize your onions. Deglaze with the beer and reduce. Add the stock. Into the oven to braise until done.
Back in the day, if you were a young sous-chef understudying with Marco and suggested putting a bouillon cube in the sauce, he would probably throw a butcher knife at you.
Absolutely briilliant Chef. The man has paid his dues, and just wants to cook like a home chef these days - but you can still see that brilliant 3 Michelin Star Chef in there. I never like to compare him to anyone else, including his protégé Gordon Ramsay - because he truly is in a class of his own.
takes a lot of strong will and character to get where he went, but it takes so much more of that to let go of it and just walk away from it all. i guess hes freed from all ego and is at peace with himself.
I realized something .. People gave butthurt hate comment everywhere regarding the use of factorymade stockpot not homemade ... But at the end of the day, they still use factorymade ketchup, mayonnaise, soy sauce, spice blend, flour ... Make them yourself then!! .. Its called getting a life by making things easier and less time consuming ... If u cant have a life, then dont impose it on others ...
If you can obtain the bones necessary to make stock, you are lucky. My local butcher doesn't sell the bones for beef stock, only pork stock. It's probably something to do with the BSE incidents of the past.
@@thedukeofnuts they do have the bones because they are cut off at the butchers in general. It's just that nobody really buys bones so they don't sell em. Talk to your local butcher and he might give you some. Best is veal for brown stock
I like his recipe - not thought about putting big chunks of beef in there before. He definitely is addressing the everyday cook at home and its good he continuously drops in globs of interesting info. Not sure about his love of the stockpot though, but I guess that's what you have to do when you accept sponsorship.
In my opinion, the best statement was not to be afraid about getting your pan hot. He is so correct. Which I learnt by cooking something on (what I considered) a too high heat. The food was better for it.
It's his guilt. He knows he can't face it in good conscience, but then again he's gotta do what he gotta do to get that dough (and become a meme while at it).
If it weren't for Marco and his knorr stock pots, I'd still be eating beans on toast, which I still like, and crisp sandwiches...which I never did, but they were the only two things I knew how to cook.
Can't knock crisp butties, you need to butter the bread and preferably use walkers salt n vinegar. I lived off that shit for dinner in primary school in the early 80's. Took my own knife, butter, bread n crisps. Assembled them at the dining table. 😂
MPW is a fucking legend. Worked his butt from zero to the pinnacle of gastronomy. I could eat a microwaved frozen pizza if he cooked it and I'd be honored. He saw it all, done it all and now he's teaching home cooks how to cut some "korners" and make great food while having the proper sense of cooking. Of course, while getting paid. I don't see anything wrong with that. And btw, he refers to himself as a cook. That is saying a lot for whom has the ears to hear it. Especially nowadays when every smuck who can't proper boil a fucking egg calls himself a fucking chef.
![[TH] VCT Pacific Stage 2 - Week 3 Day 3 // DFM vs PRX | DRX vs TLN](http://i.ytimg.com/vi/il3Twexat3A/mqdefault.jpg)
Marco always seems like he’s skating the edge of a seething pit of rage
With those sweet checkered Vans to boot, see his shoe when he closes the oven at 2:37?
@@JTguitarlessons he's a freemason
"you may think: wow, a lot of onions, but if we're honest, not really"
oh ok thanks
Sissy simple answer
Sissy I totally believed him and thought nothing else of it.
Welcome to the internet.
@Dweeeeeezy09 pipe down you degenerate
I cried when he said 😂
0:35 Imagine if Marco was serving you a drink... “You may think wow a lot of vodka, but if we’re honest it’s not really”
😂😂😂😂
🤣
And I even added a veggie stock pot
@@Sn0wman5 It's a Knorrtini.
Knorrtini -- I chuckled.
You may think “Wow shouldn’t we see a scoop of the pie opened up once it’s done?”, but if we’re honest, not really.
It's his choice.
My Grandmothers Beef Pie was made in a deeper cast iron pan and she always had pie dough on the bottom too. She was born in the late 1800s and told me that for the 1st half of her life the two things she usually had were beef and flour... best biscuits on the planet. She said you have to cook the bottom crust some beforehand so that it didn't get soggy. With double the filling and a bottom crust, the proportion of filling to crust stays the same which is important. Come to think of it she used mushrooms, garlic, sage, and would sub bourbon for beer too. Once in a while, she'd put about an inch of cheese grits on the bottom crust after cooking it and then cover it with the beef filling. I preferred her using bourbon to beer... so it left one more for me. I love and miss you, Grandma.
Grandma‘s cooking is always best
That was Grandma’s choice….
@Turaglas awww its alright!
In Greece we do the same in all kinds of pies...
It’s her choice really.
"That'll be £25 a slice thank you".."What, how much?".....“You may think wow a lot of money, but if we’re honest it’s not really”
🤣🤣🤣
"Again, if you ask for it at one of my restaurants - that is your choice. Simply pay or don't pay."
@@daz6546 Nah, I think you missed the humorous purpose of mine haha
Its a simple dish but delicious i say ruffly about 11 or 12 pounds
But that pie, it is practically Making me hand over the money.
I did not expect Marco to be rocking some checkered Vans lol
Actually not surprised at all
Was searching for this in the comments
i was wondering who else was shocked lol
I was wondering if anyone else had spotted this! Lol
He's a literal rock star of the culinary world
2:37 our boy here straight up repping Vans
Omg, they didn't cut into the pie at the end. X(
Just what I was thinking. Criminal! Lol
John Chisholm no money shot😫
@@sodem2810 I couldn't have said it better myself. Lol
@@sodem2810 I coudn't have said it better myself. Lol
Probably look like shit
Fuckin' Marco Pierre White is wearing Vans. That is the best thing I've ever seen.
DJ Zura Hes been endorsed by Vans too.
lmao i noticed that too
Vans and Knorr collab, when?
Tuan Nguyen Knorr Van Stock-pot
Elia Sounds like a German inventor
2:37 WHATTTTT he wears VANSSSS
I had to rewind myself like 3 times because I couldn't believe my eyes as well XD What's next?
Don't mean to ruin any jokes but I'm pretty sure those are chef shoes
@@patbateman2088 Looks just like Vans CHECKERBOARD SLIP-ON
Ska punk pierre
He's probably been wearing vans before you were even born son.
"Driving is very easy and very simple, never allow myself to dictate, a red light you can either choose to drive past it or stay it's your choice make life easy and drive through it. In my opinion I'd drive through it"
Let the car do the work
There’s no real recipe for safe driving!
You might look at my speed and think wow that's a lot, but if you think about it, not really.
It may seem like we should stop , but if we’re honest , not really .
@@firstman9273 "But if we're really honest, we all like a bit of speed with our Cars."
I'm starting to love his recipes. They're so easy & the ingredients are cheap & easy to acquire.
'The amount of onions would impress anyone who is not me'
What a legend.
I just love how relaxed and self-confident this guy is. Amazing Cheff
And i know he's one of the best cheff's in the world. That gotta bring some self-assurance hah :)
This is his TV personality. My cousin worked for him, he's a very tough cookie. But great Chef
People give him shit for the endorsing of the stock pots, but i have to say, if there were anything to buy premade like that its stock. Most people dont make their own stock and will never make their own stock.
GussieBabes making a good stock takes a big chunk of time.
+YEE Yep and it's mandatory that it takes time too. You can't cut corners with it or else the flavor won't be good.
It's a real dilemma when you don't have time to make them so I have to agree with +GussieBabes that the stock pots are really helpful.
Doesn't take much or long.
It's enough of a hassle for most people not to do it. When you consider that you can buy pretty good stocks, the effort isn't really worth it for most people.
You can buy good stocks? Where? The shit at the market is yellow or brown water. There's zero collagen in them. I tested this. I bought organic chicken stock, reduced it by almost half and refridge'd over night. No thickening. It's piss water.
No-one teaches like Marco, he's a true gift to cooking! 🧡
this man was never a "monster", only a very driven man with a big vision, feeling hurt by anyone who meddled with his vision. you can tell in his eyes, he is an absolute kind soul who loves to teach you, IF you respect him and IF you actually bother to listen. i guess he has met a lot of "deaf" people in his life, hence he doesnt put up with idiots at all. i love him for his aura and hes very inspiring.
Came here for the Knorr stock pot comments
Oh Knorr you didn't.
i dont think anyone anymore is coming for the recipes
I couldn’t find ale in single quantity so, I was forced to purchase a 15 pack...I was able to figure out a solution to the problem of residual ale, thankfully...
Your pie looks magnificent and the video is a model of efficiency, straight to the point..You have inspired me..
Don't buy online, go to a shop 🤷🏻♂️
Or a pub 😂
You may think, 'Wow, a lot of ale,' but if we're honest not really.
Wow, he made me feel as if I could cook something that magnificent.
Hey Aman, how's Steve? And Harry Harryman?
That beef looks effing delicious. I’m from the highlands and have a small croft with some shorthorn beef cows. They’re raised free range - in the hills during spring, summer and autumn and then on our land where they get to roam the area and come into a big barn to chill when they feel like it. They’re fed sileage from our fields and are topped up with cattle nuts and occasional bottle feeding for the smaller calves if they’re a twin or the mum isn’t producing a lot of milk….one of them from last November is still being bottle fed but he was very small and his mum has often produced a small baby. Anyway, for all the work that goes into raising cows, (and ours are all named, are treated like pets and love being cuddled and petted like dogs), and all the vet expenses, fertiliser for the grass, grass seed, bale wrap for the sileage and the cost of buying equipment when stuff goes tits-up….every bloody year….we get very little money for them when they go to market in Dingwall. I can understand why some full time farmers are struggling when they get between one and two pounds a kilo and then the supermarkets and butchers sell it for a fortune. Anyway, it’s nice to see Marco PW cook beef as he always seems to treat it well…sounds stupid, but that’s just me.
I hate it when a meatpie/pot pie doesn't have pastry on the bottom as well.
Same here.
Exactly. Pie, my arse. Steak & Onions in a pot with a pastry topping
It's because this isn't the type of pie for walking around town with, which you shouldn't be doing anyway. Anyway, just imagine a big chunk of steak falling on the road as you're about to sink your teeth into it and everyone laughing.
@sddas asdasd wrong. You blind bake the base. stops it getting soggy. And if you're filling isn't runny, and generally shit, you'll stll have bosting pastry on the bottom. Much better than this lie pie. Pies have a base. Lies don't.
And that your choice
I love how MPW always prefaces a lot of his instructions with "Have the confidence to ..."
“If you don’t put the right things in at the beginning you won’t get the desired results at the end” that’s cleared a lot up for me. I wanted a steak and ale pie but kept getting it wrong. Turns out I was putting chicken and mushroom in at the start.
With the right type of mushrooms, I'm positive a steak and ale pie will manifest itself.
But it was your choice
A common mistake
Marco’s Recipe for a simple cheese sandwich:
Ingredients:
Cheese
Butter
Bread
8 Knors Stock cubes
Hey Knorr it off
Or leave the othere bits and just suck the stock pots dry, it's your choice.
Sounds good, very easy, very simple, takes 20-25 minutes... But I'd add a little bit of olive oil (my choice)
Kenji Lopez-Alt did something similar with sodium citrate and demi-glace. So . . . it's not really a bad idea.
the way he explains why he does what he does ... masterful - makes me wanna buy stockpots
Marco's pastry looks fabulous, the meat does too. He makes cutting the onion look so easy - and he comes across as a really nice bloke.
The onion cutting starts with a razor blade sharp knife.
Brilliant! nothing stupidly over done just simple done perfect thank you Marco.
Made it first time, great but didn’t role the pastry thin enough, still great .. Second time thinner pastry and left in the fridge for 24 hours before adding the pastry.. absolutely fabulous..
This was legitimately the greatest thing I ever made
I won’t lie. As a chef these little stocks are great for at home use. A quick flavour add on at any time.
OK Marco 👍🏻
Your choice after all
This mans stare and voice will eat your soul.
Looks amazing. Would have loved to see a plated serving
I am a simple man,
Just like Marco,
I see a video of his,
And I like it.
I see a recipe of his,
I throw in a Knorr stock pot.
It really is that simple.
Peter There is no recipe really..
Knorr: "It puts the Knorr Stock Pot into the recipe, or else it gets the hose again."
Pierre White: "Yes Sir, sorry Sir."
😆😆
I swear I got my checkered Vans because I saw him wearing it in Great British Feast haha.
The rockstar of the culinary world haha
An Honest Chef? Wow! Excellent recipe even I can do.
We need more of these with todays Marco!
Gordon: "let the knife do the work"
Marco: "let the pin do the work"
Me: Let the wife do the work
Honestly, this looks like a great recipe for pot roast.
Cut your chuck roast into chunks like that and brown. Caramelize your onions. Deglaze with the beer and reduce. Add the stock. Into the oven to braise until done.
I love how he tells us how to do it before he shows us.
On it chef. I already know what I need to do.
Damn that pastry roll with the rolling pin was insane. Looks so easy way to put it on the top
2:38 I didn't expect those shoes
Underrated comment
Simple and straight forward. The way good food should be.
There’s something really relaxing about these videos.
Back in the day, if you were a young sous-chef understudying with Marco and suggested putting a bouillon cube in the sauce, he would probably throw a butcher knife at you.
This exactly
Well yeah, he was cooking at a 3-starred restaurant, not in his home kitchen.
Absolutely briilliant Chef. The man has paid his dues, and just wants to cook like a home chef these days - but you can still see that brilliant 3 Michelin Star Chef in there. I never like to compare him to anyone else, including his protégé Gordon Ramsay - because he truly is in a class of his own.
takes a lot of strong will and character to get where he went, but it takes so much more of that to let go of it and just walk away from it all. i guess hes freed from all ego and is at peace with himself.
Wow, what a way with words. Some of the best descriptive cooking I've ever seen! 👏👏
You should watch his Oxford Union address, he's an impressive orator and good story teller.
@@jimbo5_7 Will do! Thanks for the recommendation.
@@metalliberator nice one, you won't regret. I clicked it possibly in error but got immediately pulled in and watched the entire hour.
Great video, concise and informative. Great lighting as well.
Kickin the lid of the oven with those checkered slip ons! That's the best part!
Wow 2:38 marco using some classic Vans slip-on there.
i want to watch marco destroy everything in that kitchen with a cricket bat while speaking to us in this calming voice
He has a way to say "delicious"... love it...
I realized something .. People gave butthurt hate comment everywhere regarding the use of factorymade stockpot not homemade ... But at the end of the day, they still use factorymade ketchup, mayonnaise, soy sauce, spice blend, flour ... Make them yourself then!! .. Its called getting a life by making things easier and less time consuming ... If u cant have a life, then dont impose it on others ...
U got a point in a way , but stock is easy to make plus the whole get a life argument you have makes no sense ... Sorry just had to say that
Don't waste your life commenting on TH-cam. Make your own stock
If you can obtain the bones necessary to make stock, you are lucky. My local butcher doesn't sell the bones for beef stock, only pork stock. It's probably something to do with the BSE incidents of the past.
@@thedukeofnuts they do have the bones because they are cut off at the butchers in general. It's just that nobody really buys bones so they don't sell em. Talk to your local butcher and he might give you some. Best is veal for brown stock
When western chefs say "get your pan really hot" there's a chinese chef going "but that's just the temp I get when i first put the wok on the stove!"
Finally just a no nonsense recipe thank God
2:11 he pauses just slightly because he realised he said "bring thems"
Hahahahaha
Well, i got all the right ingredients together, then I went searching for my spoon and ended up just eating my car.
Beef stock pot has the same effect in your dish that a rug does for a room. It really brings it together
This guy the way he talks so confident, what a genius
The meat cut is chuck eye I believe it the part that connects chuck to rib, really good for braising
Just make sure before making this, all the ingredients are in "stock".
I stop by and watch these videos every now and then, just to see the comments arguing about the knorr promotion 😂 “Marco sold his soul to knorr” lmao
Best Chef and fantastic video efficient no fuss and yes Knorr makes it, my favourite stock too.
Has he ever done a recipe and said “this is actually pretty fiddly and takes a bit of skill and practice”
I like a tan, nice golden brown.
I like syrup, nice golden brown.
I don't want a caramel, I want a syrup, nice golden brown.
Beautiful dish
Thanks for sharing your steak and Ale Pie recipe.
I've made this multiple times, its amazing and im usually not a fan of pies
Me: Hey Marco, what's the secret to a great Cup of Tea?
Marco: Rich Beef Stock Pot.
Awesome!!!!
2:38 - I just love, how Marco is rocking the classic Vans SlipOn's
MPW not only rocks the Knorr kitchen stockpots but also rocks the fuck outta those Vans slip ons! Legend
I came to watch Marco but I also love to read the comments! And “if I’m honest”, he’s such an amazing teacher and my favorite chef ever! :)
3:30 how does he touch the dish STRAIGHT out of the oven with his bare hand!?
He’s using two folded towels.
What the beef stock pot does is bring all the checks together in his pocket. Very easy. Very simple. It's your choice.
Just got into cooking and I saw he’s using my favourite beer that I drink all the time, I died.
Could listen to marco all day
wAIT, what kind of stock was he using again? DId anybody catch that?
i think it is maggi :D
I like his recipe - not thought about putting big chunks of beef in there before. He definitely is addressing the everyday cook at home and its good he continuously drops in globs of interesting info. Not sure about his love of the stockpot though, but I guess that's what you have to do when you accept sponsorship.
another great vid marco, big fan
WHERE'S THE KNORR SAUCE?
Sounds like he is saying "steak nail pie"
To be fair that looks bloody delish
The man who brought us Knorrdon Ramsay.
In my opinion, the best statement was not to be afraid about getting your pan hot. He is so correct. Which I learnt by cooking something on (what I considered) a too high heat. The food was better for it.
Marco Pierre White, rocking retro Vans in the kitchen!!!
I'm noticing now that whenever he mentions the stock pot he begins to slur his words and say things grammatically incorrect. Every time.
It's his guilt. He knows he can't face it in good conscience, but then again he's gotta do what he gotta do to get that dough (and become a meme while at it).
Every time he mentions a Knorr stock pot he dies a little inside.
"brings ems"
Marco, you are the Bob Ross of food truly.
I was chewing gum yesterday and suddenly a brilliancy. I added to my gum Knorr with beef stock and drank it all as I chewed. Delicious.
I love listening to him justify himself and beg us to understand the "StockPot" 😂😂😂
I love seeing clueless pretentious smartasses show how stupid they are.
@@MansMan42069 your proof😂. Thanks for the input!!!
Everything just seems simple we he does it. I don’t even know if I should be aiming for a medium-well of well-done when eventually try to make this
Marco is the best chef there has ever been
0:17 does he say HALF A LITRE of stock pot??
Grant Breezy half a litre of stock made with one stockpot
@@schmidtzcargolbull or 6, its your choice
If we're honest, we all want Marco to read us a bed time story. The choice is ours..
love this guy!!!!!
If it weren't for Marco and his knorr stock pots, I'd still be eating beans on toast, which I still like, and crisp sandwiches...which I never did, but they were the only two things I knew how to cook.
Can't knock crisp butties, you need to butter the bread and preferably use walkers salt n vinegar. I lived off that shit for dinner in primary school in the early 80's. Took my own knife, butter, bread n crisps. Assembled them at the dining table. 😂
Use this recipe every time I cook S&A pie. Awesome
MPW is a fucking legend. Worked his butt from zero to the pinnacle of gastronomy. I could eat a microwaved frozen pizza if he cooked it and I'd be honored. He saw it all, done it all and now he's teaching home cooks how to cut some "korners" and make great food while having the proper sense of cooking. Of course, while getting paid. I don't see anything wrong with that. And btw, he refers to himself as a cook. That is saying a lot for whom has the ears to hear it. Especially nowadays when every smuck who can't proper boil a fucking egg calls himself a fucking chef.
Masterful