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00:00Here's what's happening on the ranch. I'm celebrating slow-cooked food that's super
00:07quick to make. First, incredible slow-roasted chicken and vegetables for a stunning one-pan
00:13dinner. Then, fall-apart tender best-ever oven brisket that's perfect with comforting mashed
00:20potatoes. There's cherry tomato confit that's very versatile and delicious as a tomato toast
00:26snack. And finally, a gooey slow cooker chocolate pudding cake that's decadent and delicious.
00:33It's all about minimum effort and maximum flavor as I take it slow and easy.
00:40Nine times out of ten, when I am cooking dinner, I am taking the quick and easy approach, and I've
00:46shared lots of those recipes with you guys through the years. But sometimes I have to remind myself
00:52to just slow down a bit and appreciate the power of cooking things low and slow and taking it easy
01:00on myself. Now, that doesn't mean I'm going to spend more time cooking. It's just appreciating the fact
01:07that some foods, if you cook it over a longer period of time at a lower temperature, it can really bring
01:14out amazing flavors and textures that you don't get with quick cooking. So enter slow-roasted chicken
01:22and vegetables. This is going to change everything you think you know about roasting chicken. The
01:29resulting roasted chicken is going to be tender and juicy and unimaginably good. So I've just been
01:37getting the vegetables ready and I cut Yukon Gold potatoes in quarters. I also just scrubbed a couple of
01:45carrots clean and cut them into big chunks and took an onion, peeled it and cut that into chunks. So just big
01:53old chunks. The vegetables have to be able to stand up to being cooked for a long period of time. So now I'm
02:03going to get the herb mixture ready for both the chicken and the vegetables. So I'll add about half a cup
02:09of olive oil to the bowl and add some garlic and three different herbs. I've got minced parsley, minced
02:19rosemary and minced thyme. What a beautiful, beautiful mixture. Also plenty of salt and pepper. This salt has to
02:30season the whole bird and all the vegetables. So don't be shy about it. And then some pepper. And then I will zest
02:38this lemon into the bowl. You know, chicken is one of those things that you can really take in so many
02:47different directions. And a whole chicken just opens up a whole world of cooking. Of course, the traditional
02:53roasted chicken approach is to roast it in an oven. It's pretty hot, 425 to 475 degrees.
03:01And then you get that real sizzly skin and it's amazing. But once I experienced this slow roasted
03:08chicken approach, oh my gosh, it is incredible. And it's nice to just be able to get the chicken
03:15into the oven and not worry about checking on it or watching it for a good three hours, which you're
03:22going to find out here in a second. Lemon zest goes in and then I'll stir this mixture. Oh, I smell that
03:29lemon zest. It is so worth the step to get that in there. So I'll bring this big old cast iron skillet
03:36up here. Make sure the veggies are all mixed. And half of this herb mixture goes over the veggies.
03:45And I'll just give them a toss and make sure they're totally coated. I love cooking things low and slow in
03:52the oven because it makes the house smell incredible all day long, no matter what you're cooking.
03:58And it kind of reminds me of the old days because my mom cooked like this a lot. She would do long
04:05braises of beef and put different dishes in the oven that seemed to take three to four hours. And the
04:12house just always smelled good. It always smelled like home to me. Okay, on to the chicken now. I'm going to get
04:19this whole chicken right in the center of the veggies. Just put it right on top. The veggies kind
04:26of make this wonderful bed for the chicken. And then I'll put the rest of this mixture right on top.
04:35And I'll catch it with the brush and just make sure it is totally covered all over. Anywhere you see
04:42the chicken skin that needs to be covered with this herb mixture. Get the rest of this. I don't want
04:48any of this to go to waste. Okay, boy, oh boy, it's not even cooked. And this already looks incredible.
04:57So it's over to the oven with this chicken. All right, I'm going to roast this at 300 degrees
05:05for three whole hours. And I'll baste it halfway through. And then I'll take it out and let it rest
05:13for 20 minutes. Boy, does this chicken look amazing. And if you think my kitchen does not smell like heaven
05:24right now, you are mistaken. Nothing better than the smell of chicken roasting in the oven. So these
05:32vegetables are perfect. And I'm going to get them onto the serving platter. They held together nicely,
05:39but I just know those potatoes and carrots are going to be tender and gorgeous. And honestly,
05:46the star of this show is the roasted chicken. But do not underestimate the power of these potatoes
05:54that have roasted in that chicken fat. Oh my gosh, the underside kind of gets a little crispy,
06:01and the edges. And then you have these carrots. This is truly so easy to make that it could very
06:09well be a weeknight dinner for you and your family. But it is special enough that you can make it for
06:15company on the weekend. And I think that's one just magical thing about roast chicken. It goes with
06:22everything. It goes with every occasion. It's perfect for any crowd of people. All righty. So then I will
06:30grab these gorgeous pieces of chicken. Wow. And if you want to, you can just put the whole roasted chicken
06:39on top of the vegetables in the platter. Or heck, you could even just serve this on the table in the
06:44skillet and not go through the step of carving. Just hope that you have someone on hand that
06:51is in the mood to carve. You can ask a friend to do it. Okay, last thing I'm going to do is just,
06:56you know what, I'm just going to lift it up. I'm going to drizzle some of these juices over,
07:03kind of concentrating on the chicken itself. But you just kind of want it to go everywhere.
07:08Oh, my word. You could use this to make a gravy or pan sauce if you wanted to. But
07:14I just kind of like it pure and holy, just like it comes out of the oven. And then a sprinkle of parsley.
07:23Well, guys, it took a little time, but it was worth every single minute of that three
07:31hours plus the resting time. You have got to make this roast chicken soon. It's going to change your life.
07:38The next slow and easy recipe I'm going to share with you is very slow. But fortunately,
07:48it's also very easy. I am making my best ever oven brisket. This is a favorite here on the ranch,
07:57and it can be used in so many different dinners. You just have to have a little time. So I have a whole
08:04brisket, and I trimmed a lot of the fat off, and I am just sprinkling it with store-bought barbecue seasoning.
08:12And I added probably two generous tablespoons to this first side, and I'm just rubbing it here and
08:20there and everywhere. And then I'm going to flip it over and do the exact same thing to the other side.
08:27Good two tablespoons or so. Now, this does take a total of 24 hours to make, but the good news is,
08:36the total prep involved really just amounts to about 15 minutes. So emphasis on the easy part here.
08:44Well, and emphasis on the slow part too. All right, now I'm going to wash my hands real quick.
08:50Get all this stuff off my hands. I love brisket, and I have made it for years. One recipe my mom always
09:00made involved braising the brisket in a whole bunch of liquid for several hours. But I really love this
09:08approach because you season it ahead of time, and it sits in the fridge overnight and just gets better
09:14and better. So this is going to go into the fridge. I 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. All right, see you tomorrow.
09:34Good morning. It's a new day. It's the same recipe. The brisket had a good night's sleep in the fridge,
09:42and I'm getting ready to put it in the oven. But first, I am pouring a bottle of beer in the pan,
09:48just all around the edges. All right, and then I'm going to put a big sheet of foil
09:57on top of this big pan, which is holding the big brisket. Okay. I'm going to get it really tight.
10:06It's going to kind of cook, and that beer is just going to create this incredible
10:12environment in there. Now it goes into the oven. I'm going to put it in a 250-degree oven,
10:21and for the first stage of cooking, I'm going to let it go for seven hours. There's slow cooking,
10:31and then there's slow cooking. I think you can guess what category this falls into.
10:40All right, that brisket has been going for seven hours, and boy, have I gotten a lot done.
10:45Now it still has some cooking time left, but I am going to make a delicious sauce to baste it with at
10:51this stage, and then it'll finish cooking bathed in this glorious mixture. And 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,
11:08and then I'll just stir it. I really love brisket with some kind of tomato component. The brisket that
11:16my mom always made growing up was absolutely delicious. It was made in more of like a broth
11:22situation, and it is scrumptious, but once I started eating brisket with more of like a tomato sauce
11:30or a barbecue sauce base, oh boy, it just opened up a whole world. I sort of expect that tangy sauciness
11:37now whenever I have brisket. And if the brisket I'm eating doesn't have a sauce, I will go grab
11:43a bottle of barbecue sauce wherever I can find it. Okay, that looks great. So I'm going to pull the
11:49brisket out of the oven. All right, here we go. A little exercise for me today. All right,
12:03I'm going to take this foil off. Oh man. Oh boy, so far so good. It smells amazing. I'm actually going
12:14to add half of this sauce now, and I'll hang on to the rest. I'm going to spread this all over the
12:22surface of the brisket. Oh my gosh, I love putting meat back into the oven with this kind of sauce,
12:30because it kind of just bakes on the meat and becomes a part of what it is. Okay, that looks great.
12:37So now the brisket goes back into the oven without the foil on, and it's going to cook for a total of
12:4690 more minutes. And in the middle of that time, I'll baste it with the rest of the sauce. All right,
12:55so I'll see you on the other side.
13:01Here we are with this beautiful brisket. I don't know what to say. I'm so excited. I'm actually
13:07speechless. It looks beautiful. So I'm going to go ahead and slice into it. Now, a lot of times with
13:14brisket, I'll shred it with two forks, especially if I braise the brisket. But there's something so
13:21satisfying about slicing into this and being able to see that meat inside. And then as you eat it,
13:29it just kind of falls apart. Oh, that looks good. Now you can serve brisket on bread as a sandwich.
13:37You can serve it on top of a salad if you want. But I love to serve it with mashed potatoes,
13:44or twice baked potatoes, or any kind of potatoes you like. So I'll put a big pile of the potatoes
13:50on the plate. And then here comes the brisket. Look at that, you guys. Oh, a little sprinkle of parsley
14:01all around. There's nothing better than this. No veggies necessary. Just enjoy this perfect comfort
14:10food. And yeah, I mean, 24 hours after we started it, here it is. Proof once again that good beef comes
14:19to those who wait. Ha ha ha.
14:26Something just magical happens when you let food cook low and slow in the oven. It just seems to
14:33unlock flavors that aren't possible when you cook something fast. A perfect example of this is tomato
14:41confit. I'm going to cook these tomatoes in oil in the oven. And the flavors are just going to be
14:47incredible. You wind up with this sort of jammy tomato mixture, and you can do so many things with
14:54it. So I added two colors of cherry tomato to this baking dish with some garlic cloves. And I'm going to
15:00add a whole bunch of olive oil. By a whole bunch, I mean like half a cup. Confit basically involves
15:07cooking something in the oven in oil. So you can do confit meat and all sorts of things. I think tomato
15:15confit is probably my favorite and the thing that I do the most with this technique. All right,
15:20I'm going to add some rosemary sprigs and salt and pepper.
15:27The colors are gorgeous and they stay gorgeous in the oven. You will be surprised at how beautiful
15:33this is when it comes out. And then some crushed red pepper flakes. And it doesn't really need much
15:39stirring 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. Just throw the sprigs in there,
15:49and it's going to be in the oven so long that that flavor is just going to be everywhere.
15:54Okay, that is all stirred and coated in oil. So I'll put some foil on the pan. That'll
16:01trap the heat inside and keep the moisture inside. Okay, now this goes into a 300-degree oven,
16:09which is very low. And I am going to roast the tomatoes for an hour and a half,
16:16which is very slow. But then I'll take them out, let them cool, and turn them into a scrumptious snack.
16:22So this is the tomato confit, and it has been cooling. It is so beautiful. I just want to show
16:32you this. I'm going to kind of stir it real quick first. But look at these tomatoes. They are just
16:40incredible. The flavor in each little cherry tomato is out of this world. It's just like a tomato
16:47flavor explosion. So as this continues to cool, that liquid and oil will sort of thicken a little
16:54bit. And you can actually keep this in the fridge in a jar. It's a great thing to have on hand.
17:00I'm going to show you the snack I was telling you about. So I have a piece of really buttery toast
17:06that I grilled in a little skillet, and a clove of garlic. And I'm just going to rub this garlic
17:12all over the toast just to make it real garlicky. You want to keep rubbing the garlic until all the
17:19vampires in the county have run screaming in the other direction. All righty. And then I'm going to
17:26take this gorgeous tomato confit and just spoon it right on top. And you don't want to let all of
17:34that juice drip off because you want some of that to kind of soak into the toast.
17:38Ooh, imagine serving this for lunch with a salad and sprinkle of chives for color and flavor.
17:48And I like to do a little sprinkle of sea salt. This is perfection. It is worth the time to make
17:58those tomatoes in the oven low and slow. This is one of the best snacks on earth. And remember,
18:04keep it in your fridge and always have a backup jar ready because it disappears like that.
18:11It'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. This is a slow cooker
18:25chocolate pudding cake and it is amazing. It's sort of like a really big lava cake and you're going to
18:31want to make it for all your family gatherings from now on. Let 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
18:44of granulated sugar, fourth a cup of cocoa powder, a large pinch of salt and mix the dry ingredients
18:51together. Next, I added three quarters of a cup of chocolate milk to make it extra chocolatey,
18:57a third a cup of melted salted butter, a tablespoon of vanilla bean paste and mix them in too. It
19:04doesn't take long. Then I poured the batter into the six-quart slow cooker that I'd sprayed with
19:10cooking spray. I spread it out evenly then sprinkled over a cup of chopped semi-sweet chocolate. You can
19:18never have enough chocolate in my book. The second step was to make a cocoa water. So to a pitcher,
19:24I added a third cup of brown sugar, a fourth a cup of cocoa powder, a cup of boiling water and
19:31stirred them together until the sugar dissolved. Then I poured it over the batter and the trick is
19:37not to mix it in. This ensures you get a nice gooey bottom to the cake. Then the final step was to put the
19:44lid on and cook the cake on high for one and a half hours. Easy! It is so great being able to make a cake in the
19:52slow cooker. It just kind of takes a little bit off your plate. You just throw everything in and turn
19:58it on. Serving is truly the best part and if you're lucky it's going to come out of this just looking
20:07incredibly rich and gooey and you kind of want to see a little area of the cake where it looks like
20:14it's almost under baked. That's when you know you've done it right. So there's the big pile of cake and
20:21this is not a cake that you slice and pull out in a neat rectangular slice. It's supposed to be just
20:27really sloppy and wonderful. And then of course a little scoop of vanilla ice cream and I like to
20:35decorate it with some chopped peanuts. You can do sprinkles and to top things off a cherry on top.
20:44There we go. Okay look at this you guys. That is what I call a piece of cake in more ways than one.
20:53It may be slow to cook but I'll tell you one thing it is definitely going to be quick to eat.
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