Cold Cut Beef With Vinegar And Lemon From 1755
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- Опубліковано 21 сер 2024
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Original Title - "Beef The Vinegar"
The recipe didn't call for Nutmeg. But he decides to use the spice blend that has it. The addiction is real.
I’d prefer it if he actually stuck to the recipes. Often he changes key elements.
@@MadCapMag him changing things is accurate to the times though as well - many times you may not have exactly what the recipe called for, or maybe you had a different preference or wanted to add something extra. They often assumed that you'd be adding in your own personal touch to it as desired
Don't knock the Kitchen pepper until you try it. I mixed up a batch after watching the episode on it and now it is my go-to mixture for seasoning beef and pork.
Ya think? There is a real nutmeg shortage in this world and especially here in the states. And I think that Jon has a bit of something to do with that shortage.
Nutmeg was more commonly used back then than now. Cinnamon has largely taken its place & nutmeg now is a "side-used spice" !!!!!
You vinegar'ed my beef!
You beef'ed my vinegar!
*Both DRAW pistols *
*both proceed to spend a few minutes fiddling with some gunpowder and even more time trying to find the lead ball that they both dropped on the ground*
Dude who wrote the recipe: Y'all, I just got this genius idea
Ha ha... reminds me of the old Reese’s peanut butter cup commercial.
Beefing ones vinegar sounds like a tremendous insult
@@dragonbutt beefing one's vinegar sounds like a euphemism
Beef The Vinegar sounds like a rapper who changed his handle and started producing spoken word albums.
Yeah yeah it does
hahahaha
You just gave me a very interesting idea for a troll😂
It also sounds like an Arbys item.
He used to go by the name Sir Loin
Whoever is behind the camera always does a really good job.
Indeed!
Jon's nutmeg golem always does a great job.
Yes.
Thanks
They raised the prep table,notice its almost to his chest, which allows them to get everything in the shot close up.
What do you do when you're bored in the kitchen?
Chefs in 2021: "I look at my phone."
Chefs in 1821: "I play with a lemon."
This feels like a show you'd see on PBS back in the day. I wouldn't mind giving this recipe a shot.
I agree. His channel is so wholesome. Love it
its worth a try, that cut of meat will be the cheapest cut you can get so what have we got to loose?
Except it’s supposed to be cold and I don’t think I’d like that
Public Broadcasts are a long way from what they once were. It's a shame.
Yes it does! I was thinking 8 year old me wouldve hated this.
Things I never knew I would see but am amused by: Jon being bored and so rolling a lemon back and forth on a table as a game.
Would have been even funnier if they threw in a few seconds of him on a smartphone checking his UA-cam comments.
I always knew Jon was an otter in disguise.
@@phodon129 I was gonna say cat lmao
It's even better cuz two shots after the lemon's been sliced. It's like he's gotten it back and hacked it to pieces for having the nerve to run from him.
Lemon-rolling is a time-honored tradition with a rich and extensive history.
We cook cube steak with vinegar and onions here in Puerto Rico. It's called "bistec encebolla'o" (roughly translates to beef steak and onions) we eat it hot with white rice 🤤
Thanks, I'm going to check this out👍
And it's Delicious 😁
Sounds good as hell
*adds to recipie book immediately*
And now for something completely different.
My grandmother ALWAYS added vinegar to a pot roast. She said that it covered the taste of tainted meat and tenderized the tough cuts. I added it to my pot roast and she laughed and told me I didn’t need it because I could afford fresh meat unlike her family during the depression.
It probably also helped to preserve it a bit, as your grandma's era had limited refrigeration for leftovers and otherstuff.
But even with fresh cuts of meat, the vinegar and or wine used helped carry the spices and herbs used into the meats as the acidity and in the case of the wine, the acidity and the alcohol bring out the essential oils of the herbs and spices. So, be not discouraged to use this when cooking your meats and enjoy!
Fresh beef isn't always a good cut. Unless all you buy is the best cuts, which is kind of a waste of money, simple methods to tenderize leaner cuts is just smart cooking.
I always add vinegar and cloves when boiling (home cured) corned beef
You should always have at least some vinegar in a roast tbh, its important to the balance.
The book probably meant stewing it at low tempt then raise it to a boil to reduce the liquid until its a sauce consistency. That's how my household does certain dishes.
This method is to tender the meat in alot of liquid and then get a sauce out of for anyone wondering
@Bcat BB - as I was interpreting it that was the way that made the most sense to me. Glad to know you do it that way.
Your never going to be able to reduce white wine and water into a sauce.
That was my take on it.
@@a.s.j.g6229 You just have to believe 💕
Also, keep applying the heat until the white wine reduces to a sugar syrup.
Wine cooked at a hot temperature with meat in it, won't tenderize properly because the alcohol in the wine gets cooked off...
It has to be such a low and slow temperature that the wine can do it's work, while eventually you reach a point where you boil the wine off and add water in.
This man's happiness is infectious - tis a tonic for a weary soul!
Also the answer to the word puzzle begins with N and ends with Meg 😉
Ok Meg, I can't figure the answer...
Please tell me, it's driving me nuts meg 🥴
Shut Up, Meg?
@@cjjenson8212 😅 brilliant answer 👏
Nmeg?
Loving the addition of a bit of comedy. Again, Mr Townsend, you may well be the nicest person on UA-cam.
Same!
Jon playing with the lemon reminds me of my cat knocking things off of tables and shelves
When life gives Jon a lemon he plays catch with it.
That is kind of what we have in Austria, if we have leftovers of beef, we make it together with vinegar and raw onions as a cold dish.
Yum 😋
Sounds like a great way to use leftover beef
@@cristianespinal9917 yes think sour beef salad like you would a grren one. in the summer it is a nice midday meal.
Is it me? Or is the quality of this film even better than previous episodes.... it’s Gorgeous Gorgeous filmmaking 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🙏🏼🏴
Not just you. I’ve been noticing recently that they have been framing/lighting/arranging their shots to look like period paintings and I am all for it.
The time-passing montage was also really cinematic.
@@TK-Titanium very true
Feeling some Barry Lyndon vibes from some of this for sure
@@regosen I’m going to have to watch that now😀
"So how long do you cook it for?"
Jon: "One candle."
Lmao. Nice one.
Seems legit, and probably was useful way to share, clocks and timers were expensive back then. As long as the diameter of the candle was similar it could be rather accurate.
one candle was 3 hours cooking time
I love how as time goes on you can see the growth of the channel. Even just from a cinematography perspective. It just keeps getting better. Thanks, and keep up the good work!
Loving the angles
I'm loving the casual nature of the last couple of kitchen videos! Hearing/seeing the people behind the camera really adds to the wholesomeness!
Beef and vinegar. I think I am going to like this. Perhaps a little like the German Sauerbraten.
Ohohhh yesss
yes! Put the meat in a pot and fill the pot with vinegar and spices. Left it some days on a cool place. Then put the meat in a pan. So you can make the oldest cow yummy. Its melts in your mouth.
There is a vietnamese dish that cook slice beef in vinegar. It is not that weird or special.
The technique used now is called braising. Start with browning the meat on each side, then add water, stock, wine, beer... to just barely cover the meat, add extra herbs/seasonings, bring to a boil then turn the heat down to where it’s barely bubble. Then cover and just let it go for a few hours. Until the meat fibers start to break down and the meat gets tender. Slice across the grain before serving to make it more tender.
@@Abluemoon9112 kimchi.
It's wonderful
"stew" etymologically means to bathe or plunge into hot water, so it means to get the water and wine hot, then add the meat, then add the herbs/spices.
Yes, I'm reading it as boiled beef with herbs, served cold with lemon and vinegar.
Sounds like the start to a nice beef salad (popular in Thailand)
The one they douse in hot chili powder ! Man that's good
Nam Tok is one of the greatest dishes of Thai cuisine. Truly wonderful stuff when done well.
Tiger tears, ah
I like how long it took to finish chewing. We've all been there, huh? "I know you are waiting, but if I try to speak right now, I will most certainly die."
This sounds like a dish for the hot seasons when you want cold food
WHICH EDITOR DECIDED TO HAVE TOO MUCH FUN WITH THIS VIDEO?!? :P
I made the kitchen pepper myself and adjusted it to my liking. Best stuff ever
I added a bit of cayenne to mine, I think that was even mentioned in the video. It sits in my lunch box to make leftovers seem new again. I think everyone should discover their own kitchen/home spice. That said, I may have to try the James Townson brand.
I'm a big fan of salt, pepper, onion powder, garlic powder. I ought to try one with some more variety like Jon's.
This was delightful to watch. My girlfriend and I were laughing at the montage. Thanks for sharing!
"Every recipe is a word problem, you gotta figure it out"
I love this! So true
Edible history!
That editing during the taste test was so good.
Cool video. Seeing you laying in the floor throwing and catching the lemon, makes me think you are the 18th century Steve McQueen in The Great Escape.
5:00 love the passage-of-time montage!
i could imagine this dish, like as/on a sandwich
reduce the stewing liquid with some balsamic vinegar and lemon juice, maybe thicken it. and slice the beef across the grain very thin, possibly with deli-slicer.
Excellent video!!! So I tried this recipe BUT, I understood to: place in a stew pot, cook at a ‘slow’ boil (and or stew)with the ingredients including water ‘wine being taller and or covering the meat, and after a long while brought the temp up to a ‘boil’-covered. For me, I found usage of a tall stew pot and the order of adding heat helped tenderize the meat almost to fall apart and become super easy to eat. Timing trick was to ‘stew’ for quite a while (hours). Thanks for all you and the Townsend crew do!😀😀😀😀
A new Townsends Video means the next 10ish minutes are going to be good!
We have a similar recipe here in Spain. It's called "carne mechada". I think the author could refer to first mark the meat with some oil or its own fat and once browned add the water and the wine and the spices. They would surely use sour or slightly vinegary wine.
It seems to me that it is possible that what you describe is actually what was done in 1760, and that Jon possibly didn't guess that this was the historical treatment of the meat. Those old recipes really depended on assuming their audience was used to cooking in the way each author was doing already. As Jon said, anyone following those recipes has to make an educated guess. But your guess of browning first seems to me to make a lot of sense, so I think you are correct.
@@bruce8443 Indeed it's impossible to get into the head of the people of the seventeenth century. Hundreds of years of cultural difference separate us. But we can make certain guesses based on the old dishes as they arrive. The "carne mechada" is a very typical and traditional dish, quite old. Very consumed in the south of Spain. Marking or frying the meat before boiling is a very common process in the kitchen that improves the flavor without adding ingredients. And the stale and slightly vinegary wines were a normal surplus. A product of use when wine was no longer an act for normal consumption, but good for cooking.
I admit it's guesswork ... but with knowledge of similar ancient dishes and history.
By the way: the "carne mechada" is also served cold and cut into thin slices, with oil, garlic rubbed on toast and in many places tomato slices.
*casually googles to eat this tonight*
The level of editing in these videos has matured so much. I really liked that B roll montage with the candle!
Just looking at that recipe reminded me of a north African dish that's pretty similar - except it uses goat or lamb/mutton and the lemons would be preserved/salted and obviously the spices are more harissa-ish. But the idea behind it is the same.
That sounds so amazing!!!
there's some variations of bistek in the philippines that uses a similar recipe with the lemon and vinegar (aside from being served cold) and it's super good with rice
I canna beef the vinegar any longer, Captain! If I do, she’ll fly apart!
I instantly feel comfort when I start watching your vids.
In 400 years historian cooks are gonna be reading online recipes, wondering about the relevance of how the author's dog's dad's girlfriend found the recipe.
I learnt all that useless preamble is for search engine optimization, they try to hit keywords so their result appears first over their competitors. I hate it, I hate it very much it's such a waste of time and they all do it now.
@@MaximilianonMars - I thought it was for US copyright law reasons. Supposedly you can't copyright a recipe, but you can copyright a piece of writing that happens to include a recipe.
Hazzah, I discovered this new video within two minutes of it being posted! Additionally, I love wine and vinegar flavours with meat, so I’ll most definitely have to give this a try. Thank you, Townsend’s crew!
It's integral to eating the amounts of fat a farm worker in the day would eat, reminds me of that Herriot line: 'Ah lahks to feel th'grayus running down mah chin'.
That time montage...*muah* chef's kiss 😘 🧑🍳
I adore the waiting montage in this video!
Raw sliced onions in vinegar goes nice with beef
Today, where I live (South Europe), we still eat something similar, it even has a similar name. Except we put the cooked beef in almost a salad-like dish, with brown kidney beans and raw onions. We usually dress it in pumpkin oil and vinegar.
Enjoyed the added time lapse humor parts! Great video all around guys!
I'm a little late getting to this video - but it's really delightful. The humor is perfect, especially the candle getting shorter and the lemon games. Showing Jon chewing on a too-large bite (rather than editing that out) is great as well.
I just imagined someone in the 2400's making living history videos about how people in the 21st century used to sit at home all day playing video games and eating chips
Oh, we'll be extinct long before that happens
Surprising how few people know the difference between bitter & sour. Admittedly I had to know for an organoleptic assessment job but they’re not synonyms.
I think of them as opposites.
Sour for acid and bitter for alkali
Also english is not my native language.
I think it just becomes reflexive for "things I normally don't enjoy/find repulsive." Being that _bitter_ is strongly correlated with repulsion. Thus, the acquired taste. -and adding sugar, alcohol or vinegar to remedy very bitter food that is good for us-
Ok a sip of pure lemon vs a spoon of instant coffee
@@Bildgesmythe this!
I feel the need to help. I would say that they meant:
_Cover the beef with liquid, 1 knuckle depth above_ -- so 1 knuckle above 3 inches because it's a 3" cut of beef? Use something with a lid
Stew: _Boil briefly and then lower heat for a long period of time, 1-2 hours maybe_ This is how we turn hard, brittle rice into fluffy pillows.
And then you add the flavors at the end. Being lean, you shouldn't need to care about skimming and the wine helps with that anyway.
I would also consider browning the fat side or the whole thing, take the beef off to rest while you deglaze the pan with the wine and the water in a small amount (so it's easier) and then add the beef, cover, boil, lower heat, walk away and prepare the veggies and spices or whatever else for 2 hours. Add soft veggies and spices, finish, cool, wait longer, slice super thin and be amazed? Hope this helps someone if they're interested
Haha!! I thought you were going to start tossing a lemon again while chewing! I think rather than smaller, I'd slice thinner--and serve wrapped around a scallion! Always appreciate your relaxed humor--so refreshing to see professionals not take themselves so seriously. Thanks again Team Townsend!
Great stuff as always John, been so great to see this channel grow these past few years and here's to many more!
I am half Scottish. Sounds yummy to me. 😁👍👍
Should get Jon onto trying the Stovies, aye?
Full Scottish and I agree with the above statement!
Is there anything that comes from a cow that a Scot won't eat?
@@Raskolnikov70 my sisters shortbread
I just want to say, this has been my favorite UA-cam channel for over 3 years. Keep it up Townsends you are amazing.
Never did i think to find myself looking at cooking from the 18th century, but here we are!
Really great video, very informative and enjoyable to watch
I love the "waiting" scenes.... 🤣 I really wanted to see the vinegar added. How was that done, poured over the hot meat or cold meat?🤔
I like how you're just chewing forever haha
WOW the cinematography/camera work really just blew me away! That candle scene! All of it- just *chefs kiss*
The Asian people eat lot's of vinegar with meats and fish. You should try pinakorate. It is a coconut spiced vinegar with meat and fish. It is wonderful. My wife is Filipino and we eat many meats like this
I thought this sounded weird for a minute and then I realized it’s just a take on corned beef.
"Beef the Vinegar" sounds like an 18th-century style Mott the Hoople cover band.
It totally does!
I love this channel. US history was one of the only classes I excelled in throughout school because I was so interested about it but they never touched on the cooking aspect for the time period. This channel gives me a new element of US history to be intrigued by. Thank you so much for these videos!
I love the time passing montage.
You:are the best John!
It's very similar to corned beef, or bully beef. A couple of onions and an orange makes all the difference.
"A stew boiled is a stew spoiled!" I'm so torn on this recipe.
I thought I couldn't love your channel more and then you make this masterpiece. Love it!
I never thought I'd be so interested in a UA-cam channel. I've been hooked for years now.
Never would have guessed that 18th century cooking would make it's way in to the list of my interests, but here I am.
Primitive corned beef? Kinda? But not really?
@@mikeboydus That is very cool! I had no idea 🙂
I have always liked salted cold beef that was leftover.
Love the lemon play to pass the time. We've all done a mindless activity like that to pass the time. At least you weren't on your iphone which would have been out of character for sure. The recipe looks great! Thx for the awesome work by all the Townsends crew!
I have been addicted to a chinese dish that uses roasted beef served cold with vinegar and cucumbers and Szechwan pepper corn over a bed of rice with peanuts. It is one of the best things I have ever had.
I thought you were going to choke there for a minute, stay safe 😆
Stay Safe?? Give me a break.
This reminds me of sauerbraten, especially the wine and vinegar part.
I love how this old school company has managed to maintain their image AND emerge into the social media landscape like pros. It's seriously impressive. It's great, intelligent marketing in the UA-cam era. Kudos
EDIT- And his smile is incredibly genuine when he tastes it. So great.
I love the time lapse montage portion of this. Great work to whomever of the lads was the editor on this one (and Aaron for the shooting as always).
Townsends is my new obsession, rarely do I get this excited when seeing someone upload a new video. It's informative, interesting, fun to watch and it's all being presented by one of the most humble and likable people on this platform. Thanks for sharing 👍
Thank you so much for being here!
mine is similar...beef water glug of vinegar bay leaves salt n pepper....I eat it hot tho and cok in in the instant pot... so some things have changed heehee
Hello there how are you doing today?
This is by far one of the best UA-cam channels ever made. You have the perfect balance of education, entertainment, and food. Top tier stuff Townsend.
Another great cooking segment! This reminds me of a cold boiled beef salad that we used purchase from Amish vendors at our local Farmers market in PA back in the day. Included fine sliced onions with a few lemon slices, lemons being a luxury item.
What a coincidence, Mr Townsend. I made London Broil with wine sauce and mushrooms tonight for my family
Oh wow, I haven't had London Broil with mushroom gravy for a LONG time. LB is tough... I've recently discovered flat iron steak though, which is fabulous -- I do it on the grill with just Worcestershire sauce and Weber Chicago steak seasoning. It's cheaper than other desirable cuts.
@@kck9742 I reverse seared my London Broil. I really like the reverse sear technique
I wonder if this was meant to also be a travelling food? The vinegar would help preserve it a bit.
Cantine food
I can’t tell you how much I appreciate your dedication to this style of life from the past that you work so hard to research and show us.
This channel is best on UA-cam, excellent video, sound, editing and the teachings are top notch. Thank you thank you thank you for everything you do.
Raw sliced onions in vineger goes nice with beef😁👍
Last time I was this early, this recipe was new.
I can have the most stressful day of work, but as soon as I watch one of these videos, I’m instantly good.
I'm so glad I subbed years ago. This channel always has interesting and uplifting content. I don't think I've ever seen a vid that didn't make me smile and learn something new. Really well done, guys. I'm so glad you exist!
This dude is has 1.5m subs but he's still way too underrated
Seems like this would go well on a charcuterie board or a sandwich. I'd love to know how long you spent chewing that "tender" bite though ;)
Nice, back in the old kitchen! Vintage feeling video, I greatly enjoy these.
Thank you kindly for posting them.
Thank you for this program. I enjoy watching and enjoy the history lessons
Makes me think of pickled tongue. Sorry for that image but it's my only reference, my mom used to make it 😗
my gramma made pickled tongue too like this
Honestly the tongue is a good cut of beef that should be more popular. I love the 'bouncy' texture it has, and especially like it thinly sliced and grilled.
Never been this early for a Townsends video before!
Me neither
If there is ever a day when a Townsends video doesn't mention nutmeg, I'm going to start saying my prayers again, because the world is ending.
Loved the candle melting montage! Love your guys' filmmaking technique
My dad just made this Portuguese version. You even find it in Indian cuisine (vindaloo).
Be honest: How long did you spend chewing it before you spoke?
My Gran cooks a side of corned beef similar to this. She 'stews' the meat first and then pops it into a pot of boiling water with the vinegar, spices, brown sugar, an onion and chopped up carrot. Cooks them for a while and then uses the cold meat as a sandwich meat.
Whoever is playing the fiddle for the background music is going extra hard in this episode. I love it.