In this video, Chef Roscoe takes on the high prices of the grocery store with five delicious recipes that use the most affordable cuts of beef on the market! Featuring tri-tip bulgogi, ground beef stuffed taco sweet potatoes, chuck eye steak, citrusy flank steak, and a Chicago Italian beef sandwich.
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00:00Prices at the grocery store are crazy right now.
00:02We're talking cheap beef.
00:03I'm going to show you five cheap cuts of meat
00:06and make them insanely delicious.
00:08Let's go.
00:12Try a tip.
00:13If I were a cow, this is where I'm at.
00:16Kind of hanging out like that.
00:17A tough cut, a cheap cut, a delicious cut.
00:20We're going to make some bulgogi out of it.
00:23For one, it's delicious.
00:24There's something about cooking a cheap cut of meat
00:27to like a style that you never thought you could do it in.
00:29I'm excited about this one.
00:30You can tell how tough of a meat that is just by looking at it.
00:34The key to breaking down this piece of meat is acidity in our marinade.
00:38First, grab your food processor.
00:41Haba haba.
00:42Half an onion.
00:43Don't you hate peeling garlic sometimes?
00:46Ginger.
00:46You can peel it.
00:48I just cut it.
00:50And the secret weapon to bulgogi.
00:53Pear.
00:54Look at that.
00:55It breaks down the meat.
00:56Soy sauce.
00:57Just a little bit.
00:59Rice vinegar or white vinegar.
01:00Sure.
01:03Go ahead and get your bag ready.
01:05You can use this marinade on anything you want.
01:08Meatballs.
01:10Pork tendies.
01:11Fridge.
01:12For however long you want.
01:13I made one overnight for you already.
01:16After the marinade, it's tenderized.
01:19We're going to slice a little bit, okay?
01:22Always slice against the grain.
01:24Get your simple cuts.
01:25You can see how tender this is on the edges and how easy my knife is flying through it.
01:30Medium high heat.
01:31We're rolling.
01:32Let's get it hot in there though.
01:34We're going to add sesame oil at the end because sesame oil burns when you cook with it.
01:40There we go.
01:42All right.
01:43Let that puppy cook.
01:45Look at that guy.
01:46That's a party.
01:48We're cooking for the people, by the people.
01:50Can I taste it real fast?
01:52Lingering.
01:53You don't need no salt.
01:56We're going to make our sauce in here.
01:58Chefs call them for three orders of bulgogi and you need it as soon as possible.
02:03You're not measuring a damn thing.
02:05Okay, I'll write this recipe down so you understand exactly what locked in means.
02:11All right.
02:12Soy sauce.
02:13Let's go.
02:14Where you at?
02:15All right.
02:16Last ingredient, water.
02:18We're locked in now.
02:19Last ingredient, water.
02:21We're locked in now, guys.
02:22We're locked in.
02:24Here we go.
02:27We're locked in.
02:30We're going back in.
02:32Let them hang out.
02:33Coat it.
02:34Scallions.
02:35Who running for the meat?
02:36Look at that.
02:37Saucy boy.
02:40Here's all we're going to do.
02:41We're going to add a little sesame seed.
02:42A little sesame oil.
02:44Yeah.
02:44All right.
02:45Let's plate up, dude.
02:46I'm a big rice head now.
02:47I really like rice.
02:51Lovely dinner.
02:58All day, dude.
02:59This is only our first one.
03:00We got four more.
03:01Come on.
03:02Next up, we have ground beef.
03:04The reason why it's so cheap because it's all the cheap cuts grounded in to make your delicious,
03:09in this case, taco meat.
03:11Easy taco stuffed sweet tater.
03:15Taco meat and taco seasoning.
03:17It's just something you got to know how to make, dude.
03:19Chili powder.
03:20Number one.
03:21Most important thing.
03:22Okay.
03:23The garlic powders.
03:24Cumin.
03:25That's that taco smell.
03:27Onion powder.
03:28You don't need too much.
03:29Paprika.
03:30Dried oregano.
03:32You got to have a pinch of cayenne.
03:35A little Lowry's.
03:36Stir it up.
03:37Good tablespoon.
03:38We're moving fast.
03:39Let's season up a sweet potato.
03:41Grab some tinfoil.
03:42Oil up your tater.
03:43Just a little bit.
03:44I like seasoning the whole potato.
03:46Even on the outside.
03:48Wrap this puppy up.
03:50425 oven for 40 minutes.
03:52Who wants to see me cry?
03:54Most great things start with onions.
03:55Let's be honest.
03:56We want small dice.
03:58Slicey there.
03:59Slicey there.
04:00You won't see me cry.
04:02You better believe that.
04:04Three tablespoons.
04:06Get in there.
04:07Medium high heat pan.
04:08You want to hear that sizzle.
04:11Salt.
04:12Little peppy.
04:14I can flip a pan, baby.
04:16All right.
04:16Let's add this beef.
04:17Let's add our taco seasoning.
04:19It's delicious.
04:20I got a trick I can't wait to show you guys about taco meat.
04:24Yep.
04:24We're adding black beans.
04:26It's a vibe.
04:27The addition of black beans is a cost effective way to make even more of a filling.
04:32All right.
04:32I have a secret ingredient.
04:34Corn starch.
04:34I know what you're thinking.
04:35The cool thing about taco seasoning packets.
04:38They always add a little starch to it.
04:40So it thickens up and gives that saucy, you know, that saucy consistency.
04:44We're gonna make a little slurry.
04:46We're gonna add a little water.
04:47It's just gonna thicken it.
04:48Let's build this.
04:50Stuffed taters, baby.
04:52Oh, man.
04:52These smell delicious.
04:54Look at that.
05:00Oh, buddy.
05:02Finish it off with your taco seasoning.
05:04Look at this.
05:08It's a banger.
05:09Dang, that's good.
05:10Our third cheap cut steak.
05:13The chuck eye steak.
05:14You can treat this cheap cut steak just like a rib eye.
05:17I'm talking high heat searing and simple basting.
05:20Pan sauces.
05:21Think original steakhouse meal, but cheaper.
05:24We're in the chest region.
05:26We're coming down right there.
05:28Always bring your meat to room temp if you can.
05:31Dry it off to get all the moisture out for a perfect sear.
05:34Heavy salt and pepper.
05:36All right.
05:36Medium high heat.
05:37I always do a little bit of oil at home.
05:40Medium.
05:41Let it sit.
05:42We're talking three to five minutes on each side.
05:45We're going classic steakhouse.
05:47I got my potatoes.
05:48I got my asparagus.
05:49I got my sauteed mushies.
05:51All right.
05:52Check it out, guys.
05:53Not ready yet.
05:54I want that crust to come up to about right here.
05:59Hi.
06:00I look like a rib eye, don't I?
06:02Butter.
06:06Let's use a lot.
06:07Because, you know, they use a lot of steakhouse.
06:10You want to hear that pop?
06:13Eye popping.
06:16You see it glistening?
06:17Isn't that pretty?
06:21All right.
06:21Let's make this pan sauce.
06:24Shallot.
06:24All right.
06:25De-glaze.
06:25Get all those tidbits.
06:27Pan sauce is real important.
06:29It shows that you love everyone.
06:31You're not even going to cut it.
06:32No, I'm not, chef.
06:33Because I'm going for those oils.
06:35All right.
06:35What do you know about garlic oils?
06:37Those natural oils.
06:39You make a pan sauce, cold butter's a vibe.
06:41About two tabbies for some unsalted party.
06:44You know what I mean?
06:45I'm doing this to show you that that cheap cut can be treated just like a delicious,
06:50you know, aged rib eye.
06:52We're going to hit a little sauce on the bottom of the plate.
06:55I'm plating around my meat.
06:58This is how I plate for my kids, man.
07:00They deserve it.
07:01I worked really hard to make sure they have a good life.
07:03So I'm going to treat them the way I treat you people.
07:06We're going to go in with some more sauce.
07:09Let's give this a go, guys.
07:10It cuts like a rib eye.
07:15This is fire, dog.
07:16Next up, we're doing flank steak.
07:18This particular marinade is all about breaking down the toughness of this particular meat.
07:24Let's split this guy because you can't fit it in a pan.
07:28Kind of lay it flat.
07:29Get in there real tight.
07:30Start with our bay leaf.
07:32Always.
07:33Two, three if you're lucky.
07:35Bay leaves are a good look.
07:36More thyme because I'm the thyme man.
07:39Garlic just wakes it up, especially when you sear it or grill it.
07:42Most importantly, zest town.
07:45You want the zest because that's where all your oils are and that's where all the flavor is.
07:49Get you a little lime like this.
07:52Citrus cures all, okay?
07:54It breaks down things quicker and it adds a delicious flavor.
07:59Squeeze in your EVOO.
08:02You know what time it is.
08:04Season lightly.
08:07Look at that.
08:08Vibrant.
08:10Fun.
08:11In the fridge for two hours or overnight.
08:14All right, it's been overnight.
08:19But look, look how that citrus breaks it down.
08:23Almost cooks it.
08:24Medium high heat.
08:25We're gonna put it in and like I said, we're not gonna touch it for a minute, all right?
08:30But check this out.
08:31Where is it browning?
08:33Only there.
08:34You know what I mean?
08:36You're not gonna get your surface covered.
08:37So we're gonna flip it, sear the other side and just keep going.
08:41And each time you flip it, you can turn it in a different way of the pan.
08:44Because you're going for this.
08:46You want that part to get brown.
08:48That's when you know you've been partying.
08:50Let's check underneath.
08:52Look at that on all sides.
08:56But I can't let this go to waste.
08:58I have to deglaze this with all that zest we use.
09:01I'm gonna use the rest of the citrus.
09:02Squeeze it straight in.
09:04This is gonna add more flavor.
09:05But it also cleans your pan.
09:08Look at that.
09:10Delicious.
09:11Citrusy.
09:11Let it rest two to three minutes max.
09:14We're building a salad.
09:15You want a simple salad.
09:17You don't want to do anything too crazy.
09:18We're gonna add a little bit of these.
09:20Everyone wants fries with your salad.
09:27Country club salad.
09:28Mmm.
09:31The citrus.
09:32That's great, dude.
09:34This marinade on a flank steak, no matter what temp you cook it to, is fire, dog.
09:40I've shown you four recipes of tough cuts.
09:43You ready for another one?
09:45Chicago Italian beef, baby.
09:48Chuck roast.
09:49Tough meats, because of where this is located, for sure on account, it takes longer to break down.
09:54This recipe doesn't take many ingredients.
09:56So we're keeping it very cheap and affordable.
09:58And it's fun.
09:59Like, who doesn't want an Italian beef sandwich?
10:02Weirdo.
10:03I want one right now.
10:04Let's make it.
10:04In an Instapot, which is something I've never really done before.
10:07So work with me.
10:08You know how I am with robots.
10:10All right, I may need your help with this.
10:11Always add a little bit of oil, about two tablespoons.
10:14Dry your beef.
10:15You don't want any extra moisture.
10:17All right, salt and pepper, heavily.
10:19Always.
10:20Dried oregano.
10:21It's okay.
10:22Garlic powder.
10:23Onion powder.
10:24Boom, boom.
10:26Ain't it pretty already?
10:27Let's sear this puppy.
10:29If it doesn't fit all in there, it's fine.
10:31We're just browning it, okay?
10:32Go bulls, go socks.
10:35You can tell what neighborhood I'm from when I say go socks.
10:37Let's look at our meat.
10:39There we go.
10:40There's that color.
10:42Get the other side.
10:44Besides seasonings, this is all you need right here to make a good, good Italian beef.
10:50Whoa!
10:55Ah!
10:56Add your onion.
10:59Add that garlic.
11:00Toss in that pepper.
11:02Now deglaze.
11:05You want about two cups.
11:07You want to stir those tidbits off the bottom best you can.
11:11We'll do some sport pepper juice.
11:13Basically a pickling liquid.
11:14You feel me?
11:16Stir it up a little bit.
11:17Get it going.
11:18We're gonna go high pressure in this robot for four minutes.
11:21And then we're just gonna put it on the keep warm setting for 40 minutes.
11:25All right?
11:26And you're just gonna let that rest.
11:27In we go.
11:28See?
11:29Look at that.
11:30Not enough liquid to cover.
11:33Just halfway.
11:35What?
11:36Is it ready?
11:39Oh, Nelly Belly!
11:42Look at that.
11:43Tender but still sliceable.
11:45Taste your cooking liquid.
11:49I kind of want to strain it.
11:51Is that cool?
11:53That's cool.
11:54Don't do this.
11:54I mean do this at home but don't hold the pot because it's kind of hot.
11:58That's the money.
12:00I feel like half the Italian beefs in the world are about the jus.
12:05That looks like a cup, right?
12:06Totally does.
12:09It's ready to slice.
12:10Look at this guy.
12:11We want to try and get as thin as possible.
12:13It's overcooked.
12:16We're gonna be fine.
12:18I'm not upset about this.
12:22Why not?
12:24There we go.
12:25There we go.
12:26All right.
12:26Okay.
12:27It was just that outside piece.
12:28Look at that jus.
12:30You want some?
12:31Let's get this meat in there.
12:33You know what I'm saying?
12:34Look at that.
12:35Come here.
12:36Come here.
12:36Come on, dude.
12:37See what I mean?
12:39Juicy.
12:40Let's build this sucker.
12:44Look at that.
12:46Whose party are you coming through?
12:48Mine or that other guy's?
12:49Most people who see this, they know where you're coming from.
12:53You know?
12:54They know where you're at.
12:55They don't know all this cauliflower mess.
12:57They don't want that.
12:58Okay?
12:58Nobody wants that.
13:00Y'all coming over tonight or tomorrow?
13:02Or should we just call the party off till Sunday?
13:04I'm getting it to go.
13:07I only want a Coke or red soda.
13:10RC if you will.
13:12I'm doing this straight out of nostalgia.
13:14It steams my bread, keeps it warm.
13:16Working man sandwich.
13:17You know what I mean?
13:18Look at that.
13:20Tell me that doesn't look good.
13:23Does it not?
13:24Ready?
13:24One, two, three.
13:32Good Lord.
13:33Why is it so good?
13:35It's tangy.
13:36It's spicy.
13:37The beef is on point.
13:39Even though I overcooked it, doesn't mean anything because we all make mistakes.
13:42Can I have another bite?
13:45I'm leaving.
13:46That's so good.
13:47Money, money, money.
13:49This was fun.
13:50I'm tired.
13:51See you next week.
13:52How can I help you guys?
13:54What do you want me to do next?
13:55Some fish, some salamon, more veggies.
13:58I'm into that.
13:59Desserts?
14:01I'd love to do some desserts.
14:02Challenge me, please.
14:04You want to see me cook with Nicole?
14:05I can hang with her.
14:06Can she hang with this?
14:08Should we have a little cook-off or should we just cook breakfast together and talk about
14:11our favorite culinary adventures?
14:14Or should we drink Negronis?
14:15Or all of the above.
14:19Exactly.
14:20Nicole, let's do this.
14:26Every little steak I cook, you will be there.
14:31Every little steak I cook.