hi my name is nick robinson i’m here
with watchmojo.com and today we’re
cooking up a special healthy recipe you
can get some other recipe ideas on my
own website any guards calm but today
I’ve challenged Aaron Fraser esta hecha
to come up with a healthy recipe can
serve as a main dish say during the
holidays and he’s showing us how to do a
Spanish about it so Aaron today we’re
making your Spanish bebut it sounds
delicious what goes into it pretty
simple it’s a mixture of a lot of really
big flavors we have time mustard garlic
smoked paprika green onion tomato and a
little bit of olive oil to get it all
together everything here is organic
especially the meat yes and so what are
the benefits of having an organic velvet
the lack of hormones antibiotics and the
overall health of the animal by what it
eats right it’s really important because
a lot of farm bred animals are fed
actually animal by-products yes so in
essential they’re made to be cannibals
and there’s a lot of diseases that came
from that but if you’re having an
organic meat you’re safe from all of
those things red meat is only bad for
you if it is industrial red meat organic
red meat you should have infrequently in
small amounts what you should have
because it’s an important source of some
amino acids and b vitamins and b
vitamins are crucial to life and very
hard to get anywhere else and in red
meat and b vitamins are important for
neurological function so do include
organic red beef in your meal plan for
your family and frequently and of course
this is a great recipe to start with so
tell me what are the steps to making
your spanish pivot this is a pretty
simple one once you’ve got everything
done set aside here it’s just mixing it
together marinating it either overnight
or just for a few hours so let’s let’s
get going absolutely
so let’s make this marinade tell me
about these ingredients as you put them
in okay well we’re gonna start with a
little bit of time that’s just strictly
for the aromatics want to bruise it a
little bit as you threw it in that
releases all the flavors oils in it let
loose um a little bit mustard for the
tartness all the mustard yeah we’ll do
some garlic now that’s a lot of garlic
we’re putting all that garlic um you
could again it depends on how long do we
want to marinate it for if it’s quick
one you can do a little more it’ll get
more in there but yeah a good amount of
skin a little bit of vinegar this one’s
apple cider vinegar so organic part yep
we could use red wine vinegar we could
use red wine but typically that’s for
longer need that will add the olive oil
chopped spine it all together now we’ll
do a little bit of the smoked paprika
now I smoked rather than regular paprika
is that Spanish style yeah it adds a
regular paprika can be a little bit too
spicy this has a little bit of smoky
earthy flavor to it and color copy of
medical a little bit of green onion
freshen up a little bit and tomato just
to give it a little bit of brightness
and acidity mix it up and then we’ll mix
it back up with the meat and we’ll let
it marinate
you
so you just feel free to go right in
there with your fingertips get
comfortable get intimate with your meat
yeah rub it right in yeah you’re
literally rubbing it right in do you
have any tips for how long you should be
marinating if you have to do it in a
more short-term being a couple hours
before dinner I would do something like
a vinegar something more potent I prefer
to leave it overnight with a little bit
of red wine but if you do that with
vinegar it will actually cook the meat a
little bit so when you go to cook it
will have a different texture won’t be
the same so if you’re marinating it
overnight red wine yes short-term
vinegar yes that’s not amazing tip we’re
gonna sear it under high heat to get at
the outside sort of seal and brown and
then we will put it in the oven under
lower heat to sort of let it settle and
cook in the connective tissue will
actually soften and how long do we leave
it in the oven depending on Holly the
whole a kit done I leave it about 10
minutes
perfect
so is it ready to eat now no you’d want
to let it sit for a couple minutes to
let the juices kind of go back into the
media to cut it right now you’ll see the
juices will just kind of fall out all
right so the last step yeah we’ll take
them and put them out they SAT for a
couple minutes now so this should be
ready to slice so what do we do with the
juice once we’re done slicing and
plating a lot of people like that flower
and all those things yeah and don’t do
that there’s no need for that you would
just take this and you could even if you
want to be really sheffy about it so you
could add a little strainer here in pour
it over the strainer over the meat
before you serve it so you can slice it
fan it out poured over top gets its own
juices wonderful so how do we slice
these we always want to cut any meat
with grains in it especially against the
grain so if the grains are going this
way here you would cut perpendicular to
them it’ll help the five you’ll see as
we cut it the fibers come to an end and
they pull apart so especially I guess if
your meat is a little tougher you want
to make sure to do this absolutely and
of course as every chef has told me so
far you’re really only as good as your
cutting knife that’s right when you’re
preparing to serve your food so are we
ready to plate it I think so
so Aaron this meat is cooked to
perfection it’s just the perfect pink
the perfect outside now this is really
hard for most people to do at home
what’s your best tip for cooking your
meat to perfection someone taught me a
long time ago how to use your fingers
and the muscle and your thumb to figure
out because you really have to feel it
as I said that the bev at has different
thicknesses and you that middle part is
what’s most important the thing they
showed me was you can take your your
pinking your thumb and you touch your
thumb your pinky press them together if
you feel that the muscle and your thumb
it’s pretty tight yeah that would be
well done Wow the next one would be
medium well medium well the next one
movie medium your middle finger medium
says saw is getting soft look that would
be medium rare medium rare and then take
it right out and just let it loose and
that would be read that’s the softest
right so as you’re feeling it you can
see how it goes wonderful well thank you
so much I’ve learned so much in this
segment today so thank you so much for
watching watchmojo.com and catch us next
time for some more healthy recipes
with watchmojo.com and today we’re
cooking up a special healthy recipe you
can get some other recipe ideas on my
own website any guards calm but today
I’ve challenged Aaron Fraser esta hecha
to come up with a healthy recipe can
serve as a main dish say during the
holidays and he’s showing us how to do a
Spanish about it so Aaron today we’re
making your Spanish bebut it sounds
delicious what goes into it pretty
simple it’s a mixture of a lot of really
big flavors we have time mustard garlic
smoked paprika green onion tomato and a
little bit of olive oil to get it all
together everything here is organic
especially the meat yes and so what are
the benefits of having an organic velvet
the lack of hormones antibiotics and the
overall health of the animal by what it
eats right it’s really important because
a lot of farm bred animals are fed
actually animal by-products yes so in
essential they’re made to be cannibals
and there’s a lot of diseases that came
from that but if you’re having an
organic meat you’re safe from all of
those things red meat is only bad for
you if it is industrial red meat organic
red meat you should have infrequently in
small amounts what you should have
because it’s an important source of some
amino acids and b vitamins and b
vitamins are crucial to life and very
hard to get anywhere else and in red
meat and b vitamins are important for
neurological function so do include
organic red beef in your meal plan for
your family and frequently and of course
this is a great recipe to start with so
tell me what are the steps to making
your spanish pivot this is a pretty
simple one once you’ve got everything
done set aside here it’s just mixing it
together marinating it either overnight
or just for a few hours so let’s let’s
get going absolutely
so let’s make this marinade tell me
about these ingredients as you put them
in okay well we’re gonna start with a
little bit of time that’s just strictly
for the aromatics want to bruise it a
little bit as you threw it in that
releases all the flavors oils in it let
loose um a little bit mustard for the
tartness all the mustard yeah we’ll do
some garlic now that’s a lot of garlic
we’re putting all that garlic um you
could again it depends on how long do we
want to marinate it for if it’s quick
one you can do a little more it’ll get
more in there but yeah a good amount of
skin a little bit of vinegar this one’s
apple cider vinegar so organic part yep
we could use red wine vinegar we could
use red wine but typically that’s for
longer need that will add the olive oil
chopped spine it all together now we’ll
do a little bit of the smoked paprika
now I smoked rather than regular paprika
is that Spanish style yeah it adds a
regular paprika can be a little bit too
spicy this has a little bit of smoky
earthy flavor to it and color copy of
medical a little bit of green onion
freshen up a little bit and tomato just
to give it a little bit of brightness
and acidity mix it up and then we’ll mix
it back up with the meat and we’ll let
it marinate
you
so you just feel free to go right in
there with your fingertips get
comfortable get intimate with your meat
yeah rub it right in yeah you’re
literally rubbing it right in do you
have any tips for how long you should be
marinating if you have to do it in a
more short-term being a couple hours
before dinner I would do something like
a vinegar something more potent I prefer
to leave it overnight with a little bit
of red wine but if you do that with
vinegar it will actually cook the meat a
little bit so when you go to cook it
will have a different texture won’t be
the same so if you’re marinating it
overnight red wine yes short-term
vinegar yes that’s not amazing tip we’re
gonna sear it under high heat to get at
the outside sort of seal and brown and
then we will put it in the oven under
lower heat to sort of let it settle and
cook in the connective tissue will
actually soften and how long do we leave
it in the oven depending on Holly the
whole a kit done I leave it about 10
minutes
perfect
so is it ready to eat now no you’d want
to let it sit for a couple minutes to
let the juices kind of go back into the
media to cut it right now you’ll see the
juices will just kind of fall out all
right so the last step yeah we’ll take
them and put them out they SAT for a
couple minutes now so this should be
ready to slice so what do we do with the
juice once we’re done slicing and
plating a lot of people like that flower
and all those things yeah and don’t do
that there’s no need for that you would
just take this and you could even if you
want to be really sheffy about it so you
could add a little strainer here in pour
it over the strainer over the meat
before you serve it so you can slice it
fan it out poured over top gets its own
juices wonderful so how do we slice
these we always want to cut any meat
with grains in it especially against the
grain so if the grains are going this
way here you would cut perpendicular to
them it’ll help the five you’ll see as
we cut it the fibers come to an end and
they pull apart so especially I guess if
your meat is a little tougher you want
to make sure to do this absolutely and
of course as every chef has told me so
far you’re really only as good as your
cutting knife that’s right when you’re
preparing to serve your food so are we
ready to plate it I think so
so Aaron this meat is cooked to
perfection it’s just the perfect pink
the perfect outside now this is really
hard for most people to do at home
what’s your best tip for cooking your
meat to perfection someone taught me a
long time ago how to use your fingers
and the muscle and your thumb to figure
out because you really have to feel it
as I said that the bev at has different
thicknesses and you that middle part is
what’s most important the thing they
showed me was you can take your your
pinking your thumb and you touch your
thumb your pinky press them together if
you feel that the muscle and your thumb
it’s pretty tight yeah that would be
well done Wow the next one would be
medium well medium well the next one
movie medium your middle finger medium
says saw is getting soft look that would
be medium rare medium rare and then take
it right out and just let it loose and
that would be read that’s the softest
right so as you’re feeling it you can
see how it goes wonderful well thank you
so much I’ve learned so much in this
segment today so thank you so much for
watching watchmojo.com and catch us next
time for some more healthy recipes
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