Moved to Indiana a year ago, and have always stockpiled food (for personal reasons, but mostly because my grandparents lived through the depression). I do a lot of crockpot cooking, and I now have a new recipe to try. Thank you.
In the Netherlands we have a vegetable dish called hutspot. It's carrots, onions & potatoes boiled together & mashed. I'm sure it started as a necessity dish, maybe people only had one pot & a very small fire. I love it.
I think with cooking time one need to remember that in older times beef was much harder because cows and bulls were primarily used for other things and meat was just side product obtained either from surplus animals or more often when the animal was too old to do their main function. For the same reason meat was marinated and/or cooked with acidic ingredients, to break down all collagen. It's basically "our cow is not giving milk anymore" or "our bull hurt his leg and cannot pull plough anymore" kind of meal.
In addition, temperature is arguably more important than time. Does Eliza Smith take for granted that people are cooking closer to 225-275 degrees when she writes "gentle fire?" A tough cut, especially with the wine and vinegar, would be fall apart tender.
My aunt used to make a "yankee" pot roast that also featured wine, but also tomato sauce. Rather than salt: She put in a packet of onion soup mix (combined with one real onion). I loved it, and still occasionally make it myself.
Yes, my mom used to make her yankee pot roast the exact same way. She always served her pot roast over buttered and salted egg noodles to sop up all the liquid. Yum, I think I'll make that this week.
@@brokeinmichiganl3921 Absolutely. It's traditionally used to prepare lean, possibly tough cuts of meat, and venison is something that generally fits the bill. Most common nowadays is beef, of course, but back in the day, it was very commonly made as a means of preparing horsemeat, which otherwise would have been very tough.
Sauerbraten is what immediately came to mind, but I grew up in northeastern Kansas. My hometown was largely a mix of descendants of French and German stock. I'm one of the "ope" and "welp" Midwesterners, but we had "tater tot casserole" instead of "hotdish."
I cannot appreciate enough showing off some of the midwest food from back in the day. I was born and raised in South Dakota, and so much of our classic dishes were from those of the Hutterites. Getting to see other styles of midwest food from back in the day gives me huge smiles. My mother always used apple cider vinegar and worchestershire sauce in her beef roasts, and my god the smells would draw in the entire neighborhood when she'd make one. Cheers Ryan, thank you for showing off more of your finds!
This sounds a lot like Sauerbraten (which literally translates to "sour roast"), an old German recipe that's meant to help tenderize cheap cuts of meat that would otherwise turn out tough. Though typically, Sauerbraten would be left to soak in the acid overnight before you actually cook it.
Once he said it was a lot of acid, I thought of this as well. For a tougher roast, this would help break down the tissue, allowing you to have cuts that would now be used for hamburger or something like that.
Just had a crockpot pot roast this past week. Low carbs diet so I substituted some butternut squash for the potatoes, added carrots, onion & celery and simple spices, can of beef broth. Super good eats.
Fun fact: carrots can survive in the ground through one frost, so up to the first frost you can simply pull carrots from the ground when you need em. Other veggies that can last likewise are beets, spinach, cabbage, broccoli, peas, radishes.
How did they handle snow in cities like Boston during colonial times? Nowadays, most cities pay truck drivers to plow the streets, but how did it work back then? Was it an actual funded organization or just a group of volunteers with shovels?
To my knowledge the first snow plow was invented in the 1860s but before that they compacted the snow to make it smooth and walkable. Other than that I think most people just weathered out especially large snow storms.
Sauerbraten..... Hard to find well made in the states, my attempts at cooking the dish have been failures so far. It's a very complex dish, flavor wise, and i haven't cracked it yet. I've even had it IN Germany, and was "nope, not like grandma used to make." So yeah, i am picky. But i want Grandma's Sauerbraten again, and as she's long passed, i have to make it myself.
Yea, I was kind of wondering how they stored the beef. The cellar part of storage is still very common (just look at potato farming), but for a family in the mid west in 1790, when they slaughtered a cow, what did they do with all of that beef?
One of my favorite childhood memories is walking in to the house after church and the whole place smelled of roast. We would add mushrooms as well as carrots and potatoes
Another thing to consider is that meat was gamier than it is today. The vinegar and wine and onions help to mitigate that strong flavor. You would have needed to cook the meat longer for a more tender bite.
Might not be typical for a roast, but a beef stew or more exactly a boeuf bourgignon is basically just beef boiled in wine, so it's a well honored tradition even today
When I make pot roast on the wood stove, I always use lots of Worcestershire sauce, which would be similar to the vinegar. I also use a mix of water and beer and cover the meat to slowly evaporate all night. I cook a 3-4 lb bottom of the round in my cast iron Dutch oven on the wood stove all even and overnight. 10-12 hours total with carrots and potatoes and onions added just as I go to bed to cook slow overnight.
I remember living on farms, where we had an actual "root cellar." As in an earth walled room off of the basement, where you stored root veg. Cool, dark, and root veg was edible throughout winter. Yeah, the carrots and other things (potatoes, looking at you) would shrink down and shrivel, they were still good eating, especially slow cooked in water to re-hydrate them somewhat. Canning works even better, but we weren't always in a position economically, to can. Lids cost money, and we didn't always have enough, so root cellar it was. If you could can some, but not all, you'd use the non-canned root cellar stored veg first. Then the canned. So January was a rough month, because you didn't know how long winter was going to last. So you really hesitated starting in on the canned foods, because if you started too soon, you'd run out!
My mom likes to make this. The wine brings all the flavors to the next level. If anyone is worried about the alcohol, be not, it evaporates and only the fruit remains. The meat and the potatoes suck up all the salty winey meaty juices and even the color and turn out delicious. Highly recommend it.
That beef preparation reminds me of "Egerdouce" from Medieval times in Maggie Black's cookbook - onions, cloves, and vinegar. How remarkable that a prevailing taste can last so long, then shift so fundamentally. And then make a comeback! 🙂
Agree with the folks who say this reminds them of sauerbraten. The wine and vinegar were probably used to soften tougher cuts of meat as well as add some pleasant tanginess to a roast that might not have the most desirable taste of its own. I need to go back through your list and look at your videos about historic preservation. Something tells me it would be wise to put up a good cache of non-perishable food for the years ahead.
If people aren't cooking onions with cloves of nutmeg stuck into them, you don't know what you are missing. Delicious! My family used to make awesome baked potatoes on the grill. My mother would wash the spuds, then cut a wedge out of the top of the potato (if you held the potato long wise in each hand, the wedge would be in the middle). Put a wedge of onion into the spot where the wedge was cut out. Stab a clove of nutmeg into the onion. Place a pat of butter under the potato, then completely wrap in aluminum foil. These spuds would go onto the grill at a low temperature, and cooked for 30-40 minutes before the grill was cranked up and the meat put on. This allows the potatoes to slow bake, and the onion and nutmeg flavor to permeate the potato. The butter helps keep the spud from burning, and instead fry slightly on the bottom, making that crispy. Once my mother came up with this technique, that was the only way we cooked baked potatoes after that. Even oven baked can be done this way, it's just more fun on a grill. /edit For people who think that the cloves of nutmeg will be overpowering, they aren't. The onion will have on a mellow nutmeg flavor. You have to realize how big that onion is in reference to the clove.
Have to say I'd cook that cracking piece of beef much more simply than that (no cloves, vinegar, or wine) and instead slow cook it in ale, served with mustard mashed potatoes and a good green leafy kale.
Reminds me of the sauerbraten my German dad used to make. It was sort of a pot roast that was quite tangy from wine and/or vinegar instead of broth or gravy.
From Illinois. My grandma would put a can of stewed tomatoes or diced tomatoes on top of the roast. It helped soften the meat and you really could not tell any tomato taste. Those in the midwest around me also did the same.
Hey I'm making a roast for dinner today. Don't have any whole cloves to put in the Onions. Using a modern Dutch Oven. Yeah A crock pot. Some new potatoes and carrots. Thanks Ryan 👏🏼👏🏼👏🏼 🍂🍁🍂
I live in a snow belt in Canada and you all actually have snow! It's all green grass in my yard. We get lake effect snowfall often (2-3 feet overnight is fairly normal here), but we haven't gotten any snowfall yet this year.
Another enjoyable video with Ryan doing the cooking. It's definitely soup and stew time, with a good pot roast thrown in. Thanks for the great video Ryan!
As someone with moderate misophonia (I absolutely hate the sound of someone loudly chewing food with their mouth open) I really appreciate how they mute the microphones while they're chewing. It's the little things that make this channel stand head and shoulders above all other similar channels.
Some people have mentioned Sauerbraten and it came to mind as soon as the video started. The vinegar breaks down tough meat and permits use of very cheap cuts of beef or… my grandma’s generation had just about clawed their way into the bottom of the middle class and the women would always announce that the Sauerbraten was made from *beef*! The alternative was horse, or rather some coal mine pony that had to be pickled in vinegar for a week and then cooked for another age to become chewable. Horse Sauerbraten is incredible, though. Red cabbage and dumplings…
This acidic roast is still very common in the UK today - vinegar, wine, water, onions, herbs. We probably wouldn't use nutmeg or cloves today, but might use star anise, and plenty of rosemary and thyme. That acidic note is very common in beef gravy here
RYAN: this is one of your finest videos! I was certainly ready for a 'homey' set of recipes. I'd skip the vinegar and go with the claret since I have experience with adding too much acid to beef for my own taste.
LOL. It's just me but I'm steaming carrots, cabbage, onions and potatoes -- which will probably last me until lunch. I'm very much a creature of the grocery store but I do think about what it would take to live out the winter -- or worse -- on my own. In a SHTF scenario I give myself 2 months MAX. Probably not much better for 18th century folks
Pot roast is one of my absolutely favorite meals. At the firehouse we use to have competitions and we made our favorite recipes. My favorite is less vinegar but one of the guys made it with peppercinis. Very vinegar and very good. When we did this the entire house won because they have amazing food.
Sauerbraten is what immediately came to mind, but I grew up in northeastern Kansas. My hometown was largely a mix of descendants of French and German stock. I'm one of the "ope" and "welp" Midwesterners, but we had "tater tot casserole" instead of "hotdish."
One thing to think about your acid point- that kind of acid is very much the same as beef bourguignon of coq au vin- both of which are poor people's food as well. They take the cheap cuts of beef or the oldest chicken, cook forever in a wine base (since wine is common in rural France). So I think your extrapolation to this being a common man's food is accurate IF they had access to the cooking tools. Which they should, I suppose.
The reason for the long cooking is the difference in how beef was raised and treated. I have pastured roasts that of i cook to fast they are so tough i cant chew.
English beef bourguignon. That flavor can catch your breath, but I like the idea of nutmeg and cloves with it. I have a roast thawing for tomorrow, but I think I'll do the wine but not the vinegar. Thanks, Ryan!
What i learned from so old recipes, the cooking time was much longer because the animals they eaten was much older do the tissue was tougher. A pig needed 2 years to get slaughter weight. Modern breeds get in now in 6 month. For beef i wasn't find anything about it, but i think there are inceases too. For chicken only from the 1950's the increased it by 400%. A long feed is round 42 days till slaughter, so before 1950 was need around 200 days to get the same weight like today.
I had “sour meat” or zuurvlees in the Netherlands and it is a very pleasant stew with a tangy, sweet and sour profile that was surprising but quite nice.
You had me at "carrots, rutabagas, and other things that grow in the dirt." A stew or a roast just isn't a stew or a roast to me without root vegetables.
My mom used to make beef bourguignon periodically. I didn't like it cause I don't like wine, but the idea of wine or vinegar with beef seems pretty normal to me. And my mom is from Ohio, so also midwestern! Indeed, even today I will include at least a little bit of wine or vinegar in most beef dishes I make these days, typically as part of a marinade. I'm rather surprised you've not experienced that more often. Is that really so uncommon with most Americans then?
Had one of these a few weeks ago. Upper Midwest family that's been here since early colony times w/ lot of english/german background...Its close to this same sort of recipe.
I have access to a pressure cooker. I season the meat with fresh ground salt and pepper, fresh cloves of garlic(about 10) Dried thyme. Add a quart of freshly made beef bone broth, carrots, onions and potatoes, sometimes turnups or fresh beats and fresh mushrooms. Pressure cooker does it quickly and it all the flavors infuse in the meat remaining moist and tender..yum
@@briannawalker4793first don't use lean cuts, I do ruffly 10 minutes per pound depending on the thickness. That's what I was taught by cooking with all the women in my family.
I think using modern vinegar might be inaccurate. I think most people made homemade vinegar with apple peels and cores, for example. It would tend to be less acidic than store-bought vinegar.
I get an English roast no bone big fat cap. 5-6 hours it's about 3lbs thing turns into jelly meat and is absolutely amazing. I've started using nutmeg, and cinnamon in the roast and I'll tell ya it's amazing. Then I make a simple worsh-your-sister-sauce gravy with a little dijon mustard. Oh boy that's amazing.
Sometimes, the basics in cooking are the best. Red wine vinegar is great with roast beef, as is red wine. It ad a nice flavour. Also, slices of garlic and ginger put in incisions in the beef is quite good. That roast beef looks really good. Thanks for the great content. Cheers!
For the last few years we've been buying a half cow from a local farm. It come butchered, frozen, and vac packed. It took us a while to get used to the taste. It really is different than commercial meat. Not sure if it's aging or whatnot, but there is an almost gamey taste. I wonder if the extra acid in this dish is meant to offset some flavors that would have been universal back then that we no longer taste nowadays?
All respect to the recipe, I'm pretty sure it was designed around *game* and there's a world of difference between range and wild meat. I figure the wine and vinegar are there to do the hard work and make tender what would be a low-fat/high-protein piece of game. As a side note, that combo was used by the Romans to reduce lactic acid in top athletes... Look into that.
My bad... I neglected to mention they also used the same technique with their criminals during crucifixion. They used to mix the combo and feed it on a pike to extend the suffering as a warning.
I think the way they did it back then was better. It required imagination in place of convenience, which ensured the produce stayed as natural and manmade-chemical-free as possible.
Thanks Ryan it looks like a delicious meal. I live in Hamilton Ohio not that far from Northern Indiana. I was raised the same as you the way you describe the roast made so I'm not sure I would like it with the more acidy flavor but I'm not sure anyway thank you so much for the video.
It shouldn't be that tangy. According to the recipe, It is only 1/2 cup vinegar diluted in 2 cups claret and 6 cups water. And I didn't see you add any water! As you mentioned for the cook time, the recipe probably assumed an 8-10 lb roast, thus a shorter cooking time, but should also mean a reduction in all the other ingredients too, so probably 2 tbsp vinegar, 1/2 cup claret and 1.5 cups water, 1 onion, etc.
Moved to Indiana a year ago, and have always stockpiled food (for personal reasons, but mostly because my grandparents lived through the depression). I do a lot of crockpot cooking, and I now have a new recipe to try. Thank you.
In the Netherlands we have a vegetable dish called hutspot. It's carrots, onions & potatoes boiled together & mashed. I'm sure it started as a necessity dish, maybe people only had one pot & a very small fire. I love it.
That sounds delicious.I have to try it
Sounds good to this southern boy!
My memory may be a bit hazy, but I think when I had hutsepot as a child in Belgium, it also had Brussels sprouts in it.
Watched a video the other day about this only they used along with the potatoes, kale onions and bacon, looked good. In the US, we know this as hash.
I think with cooking time one need to remember that in older times beef was much harder because cows and bulls were primarily used for other things and meat was just side product obtained either from surplus animals or more often when the animal was too old to do their main function. For the same reason meat was marinated and/or cooked with acidic ingredients, to break down all collagen.
It's basically "our cow is not giving milk anymore" or "our bull hurt his leg and cannot pull plough anymore" kind of meal.
Not true! Cattle were raised by the millions specifically for meat.
@@Ea-Nasir_Copper_Co Not in this time period and in this location.
In addition, temperature is arguably more important than time. Does Eliza Smith take for granted that people are cooking closer to 225-275 degrees when she writes "gentle fire?" A tough cut, especially with the wine and vinegar, would be fall apart tender.
You just made that up... cattle raising for beef was a legit industry.
In the past, animals were culled by slaughtering or selling to reduce the number of them to what could be fed through the winter on a specific farm.
My aunt used to make a "yankee" pot roast that also featured wine, but also tomato sauce. Rather than salt: She put in a packet of onion soup mix (combined with one real onion). I loved it, and still occasionally make it myself.
I will never forget my first experience with Yankee pot roast. To this day it remains one of my favorite dishes.
I make it several times each winter. Comforting.
My mom used to do that all the time. It was so good.
McCormick's Beefy Onion soup mix is the absolute bomb for roasts.
Yes, my mom used to make her yankee pot roast the exact same way. She always served her pot roast over buttered and salted egg noodles to sop up all the liquid. Yum, I think I'll make that this week.
Traditional sauerbraten starts off with a roast in an acidic marinade. It's my favorite.
Can you do this with venison?
@brokeinmichiganl3921 Good question for someone from Germanic areas of Europe. I have the name, but I'm in MI too!
That's what this recipe reminded me of.
@@brokeinmichiganl3921 Absolutely. It's traditionally used to prepare lean, possibly tough cuts of meat, and venison is something that generally fits the bill.
Most common nowadays is beef, of course, but back in the day, it was very commonly made as a means of preparing horsemeat, which otherwise would have been very tough.
Sauerbraten is what immediately came to mind, but I grew up in northeastern Kansas. My hometown was largely a mix of descendants of French and German stock. I'm one of the "ope" and "welp" Midwesterners, but we had "tater tot casserole" instead of "hotdish."
I cannot appreciate enough showing off some of the midwest food from back in the day. I was born and raised in South Dakota, and so much of our classic dishes were from those of the Hutterites. Getting to see other styles of midwest food from back in the day gives me huge smiles. My mother always used apple cider vinegar and worchestershire sauce in her beef roasts, and my god the smells would draw in the entire neighborhood when she'd make one. Cheers Ryan, thank you for showing off more of your finds!
It's not Mid-Western food, it's origins are from the Colonies.
You're making me homesick for days gone by. Memories of simpler times. Thank you for that.
This sounds a lot like Sauerbraten (which literally translates to "sour roast"), an old German recipe that's meant to help tenderize cheap cuts of meat that would otherwise turn out tough.
Though typically, Sauerbraten would be left to soak in the acid overnight before you actually cook it.
Once he said it was a lot of acid, I thought of this as well. For a tougher roast, this would help break down the tissue, allowing you to have cuts that would now be used for hamburger or something like that.
Just had a crockpot pot roast this past week. Low carbs diet so I substituted some butternut squash for the potatoes, added carrots, onion & celery and simple spices, can of beef broth. Super good eats.
Fun fact: carrots can survive in the ground through one frost, so up to the first frost you can simply pull carrots from the ground when you need em. Other veggies that can last likewise are beets, spinach, cabbage, broccoli, peas, radishes.
Don’t forget parsnips, and rutabagas.
Peas are more of a summer autumn vegetable, I think; leeks though are perfect for winter!
How did they handle snow in cities like Boston during colonial times? Nowadays, most cities pay truck drivers to plow the streets, but how did it work back then? Was it an actual funded organization or just a group of volunteers with shovels?
To my knowledge the first snow plow was invented in the 1860s but before that they compacted the snow to make it smooth and walkable. Other than that I think most people just weathered out especially large snow storms.
If the snow was bad enough, the wagons went into storage and the sleighs came out.
What a great way to begin a Sunday morning and to top off my morning walk. I hope that everyone has a fantastic day.
It's always great to see Ryan.
Reminds me of the Sauerbraten my German grandmother made and served with veggies and spätzel. One of my favorite meals growing up.
Sauerbraten..... Hard to find well made in the states, my attempts at cooking the dish have been failures so far. It's a very complex dish, flavor wise, and i haven't cracked it yet.
I've even had it IN Germany, and was "nope, not like grandma used to make." So yeah, i am picky. But i want Grandma's Sauerbraten again, and as she's long passed, i have to make it myself.
Yes! My dad (from Stuttgart) made it with spatzel, too. Loved it.
Sauerbraten is a German roast beef that's marinated in vinegar.
Crazy we take a refrigerator for granted but these people had to figure out ways to store food without one
They took root cellars for granted
Fun fact, spinach, cabbage, carrots, kale, beets can all survive a frost or two. You can simply wait up the first frost to pick and store them
Yea, I was kind of wondering how they stored the beef. The cellar part of storage is still very common (just look at potato farming), but for a family in the mid west in 1790, when they slaughtered a cow, what did they do with all of that beef?
@@alfamaize dry age it on shelves
@@alfamaize Some made into jerky and some canned* in salt would be my guess
One of my favorite childhood memories is walking in to the house after church and the whole place smelled of roast. We would add mushrooms as well as carrots and potatoes
It's roast season!🤌🏻🥰🦌
Another thing to consider is that meat was gamier than it is today. The vinegar and wine and onions help to mitigate that strong flavor. You would have needed to cook the meat longer for a more tender bite.
Might not be typical for a roast, but a beef stew or more exactly a boeuf bourgignon is basically just beef boiled in wine, so it's a well honored tradition even today
I roasted a bunch of root vegetables in olive oil S&P last weekend. Added some fresh rosemary and thyme. Oh man what a cold weather treat.
When I make pot roast on the wood stove, I always use lots of Worcestershire sauce, which would be similar to the vinegar. I also use a mix of water and beer and cover the meat to slowly evaporate all night. I cook a 3-4 lb bottom of the round in my cast iron Dutch oven on the wood stove all even and overnight. 10-12 hours total with carrots and potatoes and onions added just as I go to bed to cook slow overnight.
I remember living on farms, where we had an actual "root cellar." As in an earth walled room off of the basement, where you stored root veg. Cool, dark, and root veg was edible throughout winter. Yeah, the carrots and other things (potatoes, looking at you) would shrink down and shrivel, they were still good eating, especially slow cooked in water to re-hydrate them somewhat.
Canning works even better, but we weren't always in a position economically, to can. Lids cost money, and we didn't always have enough, so root cellar it was. If you could can some, but not all, you'd use the non-canned root cellar stored veg first. Then the canned. So January was a rough month, because you didn't know how long winter was going to last. So you really hesitated starting in on the canned foods, because if you started too soon, you'd run out!
Warm, and beautiful happy memories! Nice work Townsends Team! 💜✨
Happy Sunday morning. Enjoy. ☕️
My mom likes to make this. The wine brings all the flavors to the next level. If anyone is worried about the alcohol, be not, it evaporates and only the fruit remains. The meat and the potatoes suck up all the salty winey meaty juices and even the color and turn out delicious. Highly recommend it.
That beef preparation reminds me of "Egerdouce" from Medieval times in Maggie Black's cookbook - onions, cloves, and vinegar. How remarkable that a prevailing taste can last so long, then shift so fundamentally. And then make a comeback! 🙂
Agree with the folks who say this reminds them of sauerbraten. The wine and vinegar were probably used to soften tougher cuts of meat as well as add some pleasant tanginess to a roast that might not have the most desirable taste of its own.
I need to go back through your list and look at your videos about historic preservation. Something tells me it would be wise to put up a good cache of non-perishable food for the years ahead.
If people aren't cooking onions with cloves of nutmeg stuck into them, you don't know what you are missing. Delicious! My family used to make awesome baked potatoes on the grill. My mother would wash the spuds, then cut a wedge out of the top of the potato (if you held the potato long wise in each hand, the wedge would be in the middle). Put a wedge of onion into the spot where the wedge was cut out. Stab a clove of nutmeg into the onion. Place a pat of butter under the potato, then completely wrap in aluminum foil.
These spuds would go onto the grill at a low temperature, and cooked for 30-40 minutes before the grill was cranked up and the meat put on. This allows the potatoes to slow bake, and the onion and nutmeg flavor to permeate the potato. The butter helps keep the spud from burning, and instead fry slightly on the bottom, making that crispy.
Once my mother came up with this technique, that was the only way we cooked baked potatoes after that. Even oven baked can be done this way, it's just more fun on a grill.
/edit For people who think that the cloves of nutmeg will be overpowering, they aren't. The onion will have on a mellow nutmeg flavor. You have to realize how big that onion is in reference to the clove.
Chucks of roast beef in a large Yorkshire pudding with beef gravy was one meal I will never forget from growing up. All the best from the UK.
Some of those onions would definitely make it onto my plate!!!
I really enjoyed the discussions and recipes last winter. Hope to see more of these types of videos.
I love your videos, thank you for all your hard work!
Have to say I'd cook that cracking piece of beef much more simply than that (no cloves, vinegar, or wine) and instead slow cook it in ale, served with mustard mashed potatoes and a good green leafy kale.
The vinegar called for in the recope is a great way to make the meat more tender.
This would make a tasty dinner!
Reminds me of the sauerbraten my German dad used to make. It was sort of a pot roast that was quite tangy from wine and/or vinegar instead of broth or gravy.
From Illinois.
My grandma would put a can of stewed tomatoes or diced tomatoes on top of the roast. It helped soften the meat and you really could not tell any tomato taste. Those in the midwest around me also did the same.
Hey I'm making a roast for dinner today.
Don't have any whole cloves to put in the
Onions. Using a modern Dutch Oven. Yeah
A crock pot. Some new potatoes and carrots. Thanks Ryan 👏🏼👏🏼👏🏼 🍂🍁🍂
I live in a snow belt in Canada and you all actually have snow! It's all green grass in my yard. We get lake effect snowfall often (2-3 feet overnight is fairly normal here), but we haven't gotten any snowfall yet this year.
Another enjoyable video with Ryan doing the cooking. It's definitely soup and stew time, with a good pot roast thrown in. Thanks for the great video Ryan!
As someone with moderate misophonia (I absolutely hate the sound of someone loudly chewing food with their mouth open) I really appreciate how they mute the microphones while they're chewing. It's the little things that make this channel stand head and shoulders above all other similar channels.
Some people have mentioned Sauerbraten and it came to mind as soon as the video started. The vinegar breaks down tough meat and permits use of very cheap cuts of beef or… my grandma’s generation had just about clawed their way into the bottom of the middle class and the women would always announce that the Sauerbraten was made from *beef*! The alternative was horse, or rather some coal mine pony that had to be pickled in vinegar for a week and then cooked for another age to become chewable. Horse Sauerbraten is incredible, though. Red cabbage and dumplings…
This acidic roast is still very common in the UK today - vinegar, wine, water, onions, herbs. We probably wouldn't use nutmeg or cloves today, but might use star anise, and plenty of rosemary and thyme. That acidic note is very common in beef gravy here
Looks like like the beef roasts my mom made as a kid
RYAN: this is one of your finest videos! I was certainly ready for a 'homey' set of recipes. I'd skip the vinegar and go with the claret since I have experience with adding too much acid to beef for my own taste.
what a coincidence, im making a roast for the inlaws today :)
We made a frenched roast two days ago! Roasted in my wood cook stove ❤
LOL. It's just me but I'm steaming carrots, cabbage, onions and potatoes -- which will probably last me until lunch. I'm very much a creature of the grocery store but I do think about what it would take to live out the winter -- or worse -- on my own. In a SHTF scenario I give myself 2 months MAX. Probably not much better for 18th century folks
I am making a buck roast in a few for supper today!!!
The outlaws are hungry too.
@@fireofhislove3395W comment
Thank you, Ryan. Love a good pot roast, and that one looked delicious.
Pot roast is one of my absolutely favorite meals. At the firehouse we use to have competitions and we made our favorite recipes. My favorite is less vinegar but one of the guys made it with peppercinis. Very vinegar and very good. When we did this the entire house won because they have amazing food.
Sauerbraten is what immediately came to mind, but I grew up in northeastern Kansas. My hometown was largely a mix of descendants of French and German stock. I'm one of the "ope" and "welp" Midwesterners, but we had "tater tot casserole" instead of "hotdish."
3:31 reminds me ofba sourbratten recipe with all the vinegar
Here in NJ a 3 lb. beef roast costs $48!! When I win the Lottery I'll try this recipie.
With the acid and wine, this beef recipe reminds me of German "sauerbraten".
Wonderful video, Ryan!!
It’s mid-November and the leaves are just beginning to change color were I live..
One thing to think about your acid point- that kind of acid is very much the same as beef bourguignon of coq au vin- both of which are poor people's food as well. They take the cheap cuts of beef or the oldest chicken, cook forever in a wine base (since wine is common in rural France). So I think your extrapolation to this being a common man's food is accurate IF they had access to the cooking tools. Which they should, I suppose.
Another brilliant video! Thank you. You've made me hungry!
Simple hearty meal. Doesn't get much better than this. Looks delicious.
The reason for the long cooking is the difference in how beef was raised and treated. I have pastured roasts that of i cook to fast they are so tough i cant chew.
English beef bourguignon. That flavor can catch your breath, but I like the idea of nutmeg and cloves with it. I have a roast thawing for tomorrow, but I think I'll do the wine but not the vinegar. Thanks, Ryan!
That's certainly not a "roast" or a "stew" - in England we would call that "braised beef".
The ingredients sound a lot like what I use for German Sauerbratten, except mine marinates in the fridge for 3 days prior to cooking.
I always put some vinegar (usually sweet rice vinegar) in my pot roast. And some red cooking wine. Definitely improves the flavor!
Your channel is a real find! The quality of the videos and the presentation of information is top-notch. Thank you so much for your hard work!🌕😼💬
What i learned from so old recipes, the cooking time was much longer because the animals they eaten was much older do the tissue was tougher. A pig needed 2 years to get slaughter weight. Modern breeds get in now in 6 month. For beef i wasn't find anything about it, but i think there are inceases too. For chicken only from the 1950's the increased it by 400%. A long feed is round 42 days till slaughter, so before 1950 was need around 200 days to get the same weight like today.
This is how we cook in South Australia still today. This is a very common recipe.
I had “sour meat” or zuurvlees in the Netherlands and it is a very pleasant stew with a tangy, sweet and sour profile that was surprising but quite nice.
Oh how I used to binge watch your videos in 2020-2021 ❤
You had me at "carrots, rutabagas, and other things that grow in the dirt." A stew or a roast just isn't a stew or a roast to me without root vegetables.
This seems somewhat like a sauerbraten method, except for adding ginger or ginger snaps.
My mom used to make beef bourguignon periodically. I didn't like it cause I don't like wine, but the idea of wine or vinegar with beef seems pretty normal to me. And my mom is from Ohio, so also midwestern! Indeed, even today I will include at least a little bit of wine or vinegar in most beef dishes I make these days, typically as part of a marinade. I'm rather surprised you've not experienced that more often. Is that really so uncommon with most Americans then?
The beef roast seems like the German "sauerbraten" or vinegar roast.
Had one of these a few weeks ago. Upper Midwest family that's been here since early colony times w/ lot of english/german background...Its close to this same sort of recipe.
I have access to a pressure cooker.
I season the meat with fresh ground salt and pepper, fresh cloves of garlic(about 10)
Dried thyme. Add a quart of freshly made beef bone broth, carrots, onions and potatoes, sometimes turnups or fresh beats and fresh mushrooms.
Pressure cooker does it quickly and it all the flavors infuse in the meat remaining moist and tender..yum
What time and temp do you set it to? I struggle to make beef in my pressure cooker - it always comes out dry!
@@briannawalker4793first don't use lean cuts, I do ruffly 10 minutes per pound depending on the thickness. That's what I was taught by cooking with all the women in my family.
I think using modern vinegar might be inaccurate. I think most people made homemade vinegar with apple peels and cores, for example. It would tend to be less acidic than store-bought vinegar.
Very nice job and wow thst looks fantastic! Thank you
I get an English roast no bone big fat cap. 5-6 hours it's about 3lbs thing turns into jelly meat and is absolutely amazing. I've started using nutmeg, and cinnamon in the roast and I'll tell ya it's amazing. Then I make a simple worsh-your-sister-sauce gravy with a little dijon mustard. Oh boy that's amazing.
Sometimes, the basics in cooking are the best. Red wine vinegar is great with roast beef, as is red wine. It ad a nice flavour. Also, slices of garlic and ginger put in incisions in the beef is quite good. That roast beef looks really good. Thanks for the great content. Cheers!
For the last few years we've been buying a half cow from a local farm. It come butchered, frozen, and vac packed. It took us a while to get used to the taste. It really is different than commercial meat. Not sure if it's aging or whatnot, but there is an almost gamey taste.
I wonder if the extra acid in this dish is meant to offset some flavors that would have been universal back then that we no longer taste nowadays?
All respect to the recipe, I'm pretty sure it was designed around *game* and there's a world of difference between range and wild meat. I figure the wine and vinegar are there to do the hard work and make tender what would be a low-fat/high-protein piece of game. As a side note, that combo was used by the Romans to reduce lactic acid in top athletes... Look into that.
My bad... I neglected to mention they also used the same technique with their criminals during crucifixion. They used to mix the combo and feed it on a pike to extend the suffering as a warning.
Boil 'em, mash 'em, put 'em in a stew!
Looks like a simple and amazing dish, and hello from a fellow Hoosier!
An incredibly Hoosier meal, brother. Will have to give this one a shot.
Sauerbraten comes to mind.
I get a cool vibe from all these guys. I like to think they're really good dudes.
I think the way they did it back then was better. It required imagination in place of convenience, which ensured the produce stayed as natural and manmade-chemical-free as possible.
I feel like nutmeg and cloves used to be a much more popular seasoning than they are today. (For savory dishes)
“Roast beef”, Yorkshire pudding and gravy ……my favorite meal!👍
I've used wine in a pot roast. I've never used vinegar. I have to try that.
Thanks Ryan it looks like a delicious meal. I live in Hamilton Ohio not that far from Northern Indiana. I was raised the same as you the way you describe the roast made so I'm not sure I would like it with the more acidy flavor but I'm not sure anyway thank you so much for the video.
vinegar…a bit of Germanic sauerbraten influence there
I suspect the cooking time for the meat was represented of the type of beef that was available. Modern farming has made better cuts of meat.
Your channel is a source of endless inspiration. Thank you for your hard work!🤩🐴🎋
Yes sir, Indiana meal. Love you guys
It shouldn't be that tangy. According to the recipe, It is only 1/2 cup vinegar diluted in 2 cups claret and 6 cups water. And I didn't see you add any water! As you mentioned for the cook time, the recipe probably assumed an 8-10 lb roast, thus a shorter cooking time, but should also mean a reduction in all the other ingredients too, so probably 2 tbsp vinegar, 1/2 cup claret and 1.5 cups water, 1 onion, etc.
I am in the Midwest and had beef roast last night
"I've had that before. It's carrots!" :)
The most delishious way to roast any meat.😊
I like to slow cook my beef roast with beer. So I guess wine and vinegar wouldn't be too bad.
He's slowly being converted into a nutmeg fiend!
That roast sounds like sauerbraten.
It does look very good!