like I said it's a text today we are
making a lovely touching with
slow-cooked beef red plums and chicory
in the 13 Odyssey this episode is part
of a series about patents as known as
French inspired open-faced sandwiches
those modern recipes are tasty easy
healthy and they will let you experience
the taste of Falls wherever you are on
the planet on a tight budget this
starting episode is my second to last
video before summer break do not miss
the last episode as it will be a live Q
& A so be ready to scream grab all
details in three two one
yeah so touching up perfect to discover
French food because they are simple fun
and most importantly yes stews and slow
cooked meats are a very classic French
to just think of a beginning of
pot-au-feu or Blockheads for whatever
reason it always seems a bit complicated
but in fact it's not you definitely can
wrap up a nice to easily season a big
chunk of meat and place it in a saucepan
with bit of oil over high heat in this
recipe and using brisket which is really
nice but my favorite is in fact ox cheek
if you have a favorite melt in your
mouth cut of beef please share it in the
comment section right below look at a
bit of water along with the stock cube
now drop a glass of two of red wine I am
using red wine because I'm living in
France and we can find here a cheap but
decent butters of red wine but as you
guys are not all living in France for
the recap 96% of you are not living in
France if you dislike it or if it's too
expensive
if you don't drink alcohol or if you
can't find it then you can use for
but I produce or you can use the Darby I
guess you can use grape juice chicken
stock water water is fine so normally
you would have to let this bleep away
for about three hours but you can use a
pressure cooker instead and divide the
time by half and if you don't want to
you can always use roast beef leftovers
or just the steak in slices but at the
end you're left with really tender beef
and a lot of liquid which you can reduce
down in a pan cut a few red plums in
slices and set those aside so as always
bread is critical I'm choosing some
sourdough cheese on bread because I like
it's rustic taste but you can choose to
go on the opposite side and just use
some brioche bread by example just to go
sweeter and softer in any cases you want
to toast it two minutes per side on
medium high heat no garlic rub this time
instead cut a radish in half and rub the
toast with it the flesh is going to
lodge itself in those thousands of
little pockets I don't have access to it
but if you do
horseradish would be great now a good
shimmy of Dijon mustard or any soft
master-master is a staple food here in
France and especially Dijon mustard if
you guys live in the u.s. and you can
use yellow mustard which is soft and
creamy maybe do not use English mustard
which is too hot to make it pretty
overlap layers of beef plums and salad
drizzle a tablespoon of the cooking
juices over it and finish him with a
sprinkle of salt a crunch of pepper and
last but not least a touch of rosemary
cause beef and rosemary are besties for
life
you've got good crunch from toast and
chicory which also brings a slight hint
of bitterness nothing too powerful I
promise
you've got heat from radish mustard and
pepper and soft and melted and intense
flavors from slow-cooked beef plums play
their part and they bring juices and
acidity to that 90 open-faced sandwich
perfect time to do the accounts we stay
at 2.38 US dollar two point 15 euros and
1.76 British Pound and calorie wise it's
okay cause we stay at four hundred and
fifteen calories which is reasonable
considering the fact that it's not a
snack it's a lunch I mean if you pair it
with a side dish it's a lunch and not a
kilo of mashed potato please because
that's it I hope you enjoy this recipe
and if you did please recreate that
patting at home with your ingredients
and post it online on your socials and
please tag me in and use the hashtag
spread it like butter so that I can see
your lovely creations and showcase your
work I used Dijon mustard it's not that
hard to make at home if you want a video
about it please let me know in the
comments last people click subscribe
cause I make new videos on Sunday and
it's mostly about getting the posh out
of French food like that time where I
made french toast three ways including a
vegan version
yes vegan for Frenchmen that is
completely mind blowing or some people I
make some pretty international stuff
like that video where I presented seven
different spice mix that every cook
should know about always remember to
have fun in the kitchen that I study