Please enter the email you’re using for this account.
Gabe Garcia is joined by Kolev Klein, famous for his time on Skill'it (and for his unbelievable Fried Chicken). Together, they show you a classical technique that turns tougher cuts of meat into soft, melt-in-your-mouth dishes. Kolev helps Gabe create a parsnip puree and a horseradish cream as well! Get the recipe: French Braise 4 pounds beef shoulder, cut into 2-inch cubes 5 slices lamb bacon flour, for dusting 3 cloves garlic, cut in slivers 4 medium carrots, cut into large pieces 5 stalks celery, cut into large pieces 1 large onion, cut into large pieces 1 and 1/2 tablespoons Tuscanini Tomato Paste 1 bottle of Alfasi Cabernet Sauvignon or other good dry red wine 2 sprigs rosemary 3 sprigs thyme 1 tablespoon salt, plus additional to taste pepper, to taste Get the full recipe for Classical French Braise and Parsnip Puree For more with Chef Gabe, watch Under the Hood! Find more of Kolev's recipes! Sponsored by Meal Mart
How Would You
Rate this video?
Please log in to rate
Reviews