- 5 giờ trước
The Pioneer Woman - Season 40 Episode 3 -
Slow and Easy
Slow and Easy
Danh mục
😹
Vui nhộnPhụ đề
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04:56So it's over to the oven with this chicken.
05:00All right, I'm going to roast this at 300 degrees for three whole hours.
05:08And I'll baste it halfway through.
05:11And then I'll take it out and let it rest for 20 minutes.
05:18Boy, does this chicken look amazing.
05:20And if you think my kitchen does not smell like heaven right now, you are mistaken.
05:25Nothing better than the smell of chicken roasting in the oven.
05:31So these vegetables are perfect.
05:34And I'm going to get them onto the serving platter.
05:37They held together nicely, but I just know those potatoes and carrots are going to be tender and gorgeous.
05:45And honestly, the star of this show is the roasted chicken.
05:49But do not underestimate the power of these potatoes that have roasted in that chicken fat.
05:57Oh, my gosh.
05:58The underside kind of gets a little crispy and the edges.
06:02And then you have these carrots.
06:05This is truly so easy to make that it could very well be a weeknight dinner for you and your family.
06:12But it is special enough that you can make it for company on the weekend.
06:17And I think that's one just magical thing about roast chicken.
06:21It goes with everything.
06:23It goes with every occasion.
06:25It's perfect for any crowd of people.
06:28All righty.
06:29So then I will grab these gorgeous pieces of chicken.
06:34Wow.
06:34And if you want to, you can just put the whole roasted chicken on top of the vegetables in the platter.
06:41Or heck, you could even just serve this on the table in the skillet and not go through the step of carving.
06:48Just hope that you have someone on hand that is in the mood to carve.
06:52And you can ask a friend to do it.
06:54Okay, last thing I'm going to do is just, you know what?
06:58I'm just going to lift it up.
06:59I'm going to drizzle some of these juices over, kind of concentrating on the chicken itself.
07:06But you just kind of want it to go everywhere.
07:09Oh, my word.
07:10You could use this to make a gravy or a pan sauce if you wanted to.
07:14But I just kind of like it pure and holy, just like it comes out of the oven.
07:19And then a sprinkle of parsley.
07:21Well, guys, it took a little time, but it was worth every single minute of that three hours plus the resting time.
07:34You have got to make this roast chicken soon.
07:37It's going to change your life.
07:41The next slow and easy recipe I'm going to share with you is very slow.
07:47But fortunately, it's also very easy.
07:50I am making my best ever oven brisket.
07:55This is a favorite here on the ranch, and it can be used in so many different dinners.
08:00You just have to have a little time.
08:03So I have a whole brisket, and I trimmed a lot of the fat off.
08:08And I am just sprinkling it with store-bought barbecue seasoning.
08:12And I added probably two generous tablespoons to this first side.
08:19And I'm just rubbing it here and there and everywhere.
08:22And then I'm going to flip it over and do the exact same thing to the other side.
08:28Good two tablespoons or so.
08:30Now, this does take a total of 24 hours to make.
08:35But the good news is the total prep involved really just amounts to about 15 minutes.
08:41So emphasis on the easy part here.
08:45Well, and emphasis on the slow part, too.
08:47All right.
08:48Now, I'm going to wash my hands real quick.
08:51Get all this stuff off my hands.
08:54I love brisket, and I have made it for years.
08:58One recipe my mom always made involved braising the brisket in a whole bunch of liquid for several hours.
09:06But I really love this approach because you season it ahead of time, and it sits in the fridge overnight and just gets better and better.
09:16So this is going to go into the fridge.
09:18I already cleared out a spot for it.
09:20And it's just going to sit in here overnight and just get more and more flavorful.
09:26All right.
09:27See you tomorrow.
09:34Good morning.
09:35Good morning.
09:35It's a new day.
09:36It's the same recipe.
09:38The brisket had a good night's sleep in the fridge, and I'm getting ready to put it in the oven.
09:45But first, I am pouring a bottle of beer in the pan just all around the edges.
09:51All right.
09:52And then I'm going to put a big sheet of foil on top of this big pan, which is holding the big brisket.
10:03Okay.
10:05You want to get it really tight.
10:06It's going to kind of cook, and that beer is just going to create this incredible environment in there.
10:14Now it goes into the oven.
10:15I'm going to put it in a 250-degree oven, and for the first stage of cooking, I'm going to let it go for seven hours.
10:26And then there's slow cooking.
10:27And then there's slow cooking.
10:31And then there's slow cooking.
10:33I think you can guess what category this falls into.
10:37All right, that brisket has been going for seven hours, and boy, have I gotten a lot done.
10:46Now it still has some cooking time left, but I am going to make a delicious sauce to baste it with at this stage.
10:52And then it'll finish cooking bathed in this glorious mixture.
10:57And it's just barbecue sauce.
11:00I put some tomato paste in there, and I'm adding some adobo sauce from this can of chipotle peppers.
11:07And then I'll just stir it.
11:10I really love brisket with some kind of tomato component.
11:15The brisket that my mom always made growing up was absolutely delicious.
11:19It was made in more of like a broth situation, and it is scrumptious.
11:24But once I started eating brisket with more of like a tomato sauce or a barbecue sauce base, oh boy, it just opened up a whole world.
11:35I sort of expect that tangy sauciness now whenever I have brisket.
11:39And if the brisket I'm eating doesn't have a sauce, I will go grab a bottle of barbecue sauce wherever I can find it.
11:46Okay, that looks great.
11:48So I'm going to pull the brisket out of the oven.
11:51All right, here we go.
11:57A little exercise for me today.
12:01All right, I'm going to take this foil off.
12:05Oh, man.
12:07Oh, boy, so far so good.
12:11It smells amazing.
12:13I'm actually going to add half of this sauce now.
12:16And I'll hang on to the rest.
12:19I'm going to spread this all over the surface of the brisket.
12:23Oh, my gosh.
12:24I love putting meat back into the oven with this kind of sauce because it kind of just bakes on the meat and becomes a part of what it is.
12:35Okay, that looks great.
12:38So now the brisket goes back into the oven without the foil on.
12:44And it's going to cook for a total of 90 more minutes.
12:48And in the middle of that time, I'll baste it with the rest of the sauce.
12:53All right, so I'll see you on the other side.
13:00Here we are with this beautiful brisket.
13:03I don't know what to say.
13:04I'm so excited.
13:06I'm actually speechless.
13:07It looks beautiful.
13:09So I'm going to go ahead and slice into it.
13:12Now, a lot of times with brisket, I'll shred it with two forks, especially if I braise the brisket.
13:19But there's something so satisfying about slicing into this and being able to see that meat inside.
13:27And then as you eat it, it just kind of falls apart.
13:30Oh, that looks good.
13:32Now, you can serve brisket on bread as a sandwich.
13:36You can serve it on top of a salad if you want.
13:39But I love to serve it with mashed potatoes or twice-baked potatoes or any kind of potatoes you like.
13:47So I'll put a big pile of the potatoes on the plate.
13:51And then here comes the brisket.
13:55Mmm.
13:56Look at that, you guys.
13:58Oh, a little sprinkle of parsley all around.
14:04There's nothing better than this.
14:06No veggies necessary.
14:07Just enjoy this perfect comfort food.
14:11And yeah, I mean, 24 hours after we started it, here it is.
14:16Proof once again that good beef comes to those who wait.
14:21Ha, ha, ha.
14:26Something just magical happens when you let food cook low and slow in the oven.
14:32It just seems to unlock flavors that aren't possible when you cook something fast.
14:37A perfect example of this is tomato confit.
14:41I'm going to cook these tomatoes in oil in the oven and the flavors are just going to be incredible.
14:47You wind up with this sort of jammy tomato mixture and you can do so many things with it.
14:53So I added two colors of cherry tomato to this baking dish with some garlic cloves.
14:59And I'm going to add a whole bunch of olive oil.
15:02By a whole bunch, I mean like half a cup.
15:04Confit basically involves cooking something in the oven in oil.
15:10So you can do confit meat and all sorts of things.
15:13I think tomato confit is probably my favorite and the thing that I do the most with this technique.
15:19All right, I'm going to add some rosemary sprigs and salt and pepper.
15:27The colors are gorgeous and they stay gorgeous in the oven.
15:30You will be surprised at how beautiful this is when it comes out.
15:34And then some crushed red pepper flakes.
15:37And it doesn't really need much stirring at all, but I just kind of like to make sure the rosemary is coated in that oil as well.
15:45And I love that you don't have to chop the rosemary.
15:47Just throw the sprigs in there and it's going to be in the oven so long that that flavor is just going to be everywhere.
15:54OK, that is all stirred and coated in oil.
15:58So I'll put some foil on the pan that'll trap the heat inside and keep the moisture inside.
16:06OK, now this goes into a 300 degree oven, which is very low.
16:11And I am going to roast the tomatoes for an hour and a half, which is very slow.
16:17But then I'll take them out, let them cool and turn them into a scrumptious snack.
16:23So this is the tomato confit and it has been cooling.
16:30It is so beautiful.
16:31I just want to show you this.
16:32I'm going to kind of stir it real quick first.
16:35But look at these tomatoes.
16:38They are just incredible.
16:40The flavor in each little cherry tomato is out of this world.
16:45It's just like a tomato flavor explosion.
16:48So as this continues to cool, that liquid and oil will sort of thicken a little bit.
16:54And you can actually keep this in the fridge in a jar.
16:58It's a great thing to have on hand.
17:00I'm going to show you the snack I was telling you about.
17:03So I have a piece of really buttery toast that I grilled in a little skillet and a clove of garlic.
17:09And I'm just going to rub this garlic all over the toast to make it real garlicky.
17:16You want to keep rubbing the garlic until all the vampires in the county have run screaming in the other direction.
17:24Alrighty.
17:25And then I'm going to take this gorgeous tomato confit and just spoon it right on top.
17:32And you don't want to let all of that juice drip off because you want some of that to kind of soak into the toast.
17:39Ooh, imagine serving this for lunch with a salad and a sprinkle of chives for color and flavor.
17:47And I like to do a little sprinkle of sea salt.
17:53This is perfection.
17:55It is worth the time to make those tomatoes in the oven low and slow.
18:01This is one of the best snacks on earth.
18:03And remember, keep it in your fridge and always have a backup jar ready because it disappears like that.
18:10It's exactly what's about to happen with this toast.
18:17I have been celebrating slow and easy cooking and I have saved the best for last.
18:23This is a slow cooker chocolate pudding cake and it is amazing.
18:28It's sort of like a really big lava cake and you're going to want to make it for all your family gatherings from now on.
18:35Let me walk you through the recipe.
18:37The first step is the batter and I added a cup of self-rising flour to a bowl along with half a cup of granulated sugar,
18:45fourth a cup of cocoa powder, a large pinch of salt and mix the dry ingredients together.
18:51Next, I added three quarters of a cup of chocolate milk to make it extra chocolatey,
18:56a third a cup of melted salted butter, a tablespoon of vanilla bean paste and mix them in too.
19:03It doesn't take long.
19:05Then I poured the batter into the six quart slow cooker that I'd sprayed with cooking spray.
19:11I spread it out evenly, then sprinkled over a cup of chopped semi-sweet chocolate.
19:17You can never have enough chocolate in my book.
19:19The second step was to make a cocoa water, so to a pitcher I added a third a cup of brown sugar,
19:26a fourth a cup of cocoa powder, a cup of boiling water and stirred them together until the sugar dissolved.
19:33Then I poured it over the batter and the trick is not to mix it in.
19:38This ensures you get a nice gooey bottom to the cake.
19:41Then the final step was to put the lid on and cook the cake on high for one and a half hours.
19:47Easy!
19:48It is so great being able to make a cake in the slow cooker.
19:53It just kind of takes a little bit off your plate.
19:56You just throw everything in and turn it on.
19:59Serving is truly the best part.
20:02And if you're lucky, it's going to come out of this just looking incredibly rich and gooey.
20:09And you kind of want to see a little area of the cake where it looks like it's almost underbaked.
20:16That's when you know you've done it right.
20:18So there's the big pile of cake.
20:20And this is not a cake that you slice and pull out in a neat rectangular slice.
20:25It's supposed to be just really sloppy and wonderful.
20:29And then of course, a little scoop of vanilla ice cream.
20:33And I like to decorate it with some chopped peanuts.
20:38You can do sprinkles.
20:40And to top things off, a cherry on top.
20:44There we go.
20:45Okay, look at this you guys.
20:48That is what I call a piece of cake in more ways than one.
20:52It may be slow to cook, but I'll tell you one thing.
20:56It is definitely going to be quick to eat.
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