– English Lyrics

Lyrics & Translation

[English]

Beef sales globally are valued at around

$459

billion. And yet, most people only eat a

few parts of the cow. Is steak really

the best part? So, today I'm cooking an

entire Wagyu cow nose to tail, making

the most ideal dish for each and every

part of the cow. Think of a cow like a

secret map in a video game. We're going

to unlock all the zones of the map from

the most expensive to the most

overlooked. Everything can become your

next favorite food as long as you know

what to do. So, let's see what secrets

the cow has for us to unlock. Starting

with our first cut, the chuck roast. For

our chuck roast, we're making my mom's

pot roast a perfect dish. To cook low

and slow to break down all the

intramuscular fibers. Season your chuck

roast generously with salt and pepper.

Sear in a heavy bottom pot until nicely

brown on all sides. Then, remove from

the pan. In that pan, you're going to

add onions and garlic and sauté until

fragrant. Then, pour in the beeftock.

Bring to a boil. Reduce to a simmer.

Then, lower in the seared roast. Tuck in

fresh thyme around the edges. Cover and

braze at 325° FHE in an oven for 1 hour

and 30 minutes. At this stage, we'll

then take it out. Add in our sliced

carrots. Return to the oven for another

hour and a half or until completely fork

tender. Remove the roast and the veggies

to a platter. Cover with foil to keep

warm. Then strain the brazing liquid.

You're going to add butter and flour.

Stir and cook to make a r in a medium

sauce pot or in the same pot that you

used before. Pour in your strained

brazing liquid. Whisk to combine. Adjust

the consistency with more beeftock if

necessary and season to taste with salt.

Pour over your roast and carrots. And of

course, have the extra gravy on the side

to serve with each plate. Mom's pot

roast. Little bit of gravy. Now look,

you don't even have to cut this. You can

just put the fork in and tear the piece

off that you want. Bar none. One of the

best comfort foods of all time. The rich

gravy, the anxious, tender, fall apart,

melt inyou mouth beef. And it's honestly

not that hard to make in my opinion. One

of the greatest ways of all time for

families, individuals, couples, just a

centerpiece to sit down at the table,

chuck roast dish. Moving on. This is a

100% Texas Wagyu cow. And it comes from

Pullman Market in San Antonio, one of

the top whole animal butchers in Texas.

I mean, this place is absolutely nuts.

They got a bakery, fishmonger,

restaurants, all in one place. They're

good friends of ours, and they helped us

acquire this animal. Our next cut from

the Chuck Primal are the crosscut beef

short ribs, and they're perfect for

Korean style galby. Now, first we need

to make our marinade. Start by blending

a peeled and roughly chopped Asian pear,

boosting with water as needed, just

enough to get it to vortex. Once it's

blended until smooth, add to a bowl. Add

soy sauce, mirin, light brown sugar,

toasted sesame oil, honey, ground white

pepper, salt, garlic, thinly sliced

green onion, and go junk. Whisk to

combine. Add in your beef. Then let that

marinate for a couple hours in the

refrigerator, but ideally overnight.

Now, to cook these, you're just going to

grill that over mediumigh heat coals.

Honestly, hot is fine. If they flare up

a little bit, just move them around till

nicely colored and lightly charred on

both sides. Garnish with sesame seeds

and green onion and enjoy. A Galby style

rib is a rib I always want to eat. This

is Korean barbecue inspired. Everybody

loves this. You go to the place, you got

the little grill in the table. You put

your

m and fresh right in the mouth.

Obviously, the best way to enjoy this is

hot right off the grill. Chewy, fatty, a

little crispy on the edge from the char

of the grill. The sugar in the marinade,

not only providing sweetness, but it's

also providing a little bit of

smokiness, just a light burn, a little

bit of char. Like all these things like

boom boom boom, and all of a sudden,

you're knocked out on the couch after

you eat all these. Moving on. The cow's

hind shank and for shank is where you're

going to find our next cut, osabobuko,

or really just crosscut shanks. We're

also going to braze this. And the marrow

inside that bone is going to melt into

the most beautiful, luxurious gravy.

Start by scoring the outside membrane to

prevent curling. Season generously with

salt and pepper. Then dredge in

allpurpose flour. Shake out the excess

and sear in a heavy bottom pot until

nicely browned on both sides, 2 to 3

minutes. Remove the meat from the pan

and then throw in some chopped bacon to

render until crispy, stirring often

until rendered and crispy golden brown.

Then you're going to add mir pa

consisting of onion, celery, and carrot,

and a little bit of thinly sliced

garlic. Season to taste with salt. Saute

until softened. Then you're going to

stir in tomato paste. Cook stirring

often until caramelized. Then delaze

with white wine. Reduce slightly. Then

add in beeftock. Bring to a boil. Then

reduce to low and simmer. Add in your

crosscut shanks back to the stock along

with thyme, rosemary, and bay leaf.

Cover and braze for 3 hours. Then you

serve this with a beautiful risoto,

maybe some grammalada, and enjoy. rich,

fatty, gelatinous, sort of like stick to

your teeth and melt in your mouth and

still having that nice sort of

lacquering your tongue in the rich beefy

flavors. I mean, come on. And with a

little bit of grammalada on top to help

break that up, a little bit of

freshness, little of herbs and zest of

citrus. Osubuko by itself is a star

dish. And to me, this might be one of

the only ways to cook crosscut shanks.

That's why this is in the guide. Moving

on to the next one. Moving down the

chuck primal to brisket. Another tough

cut that's perfect Texas barbecue style.

But why not have the most famous Texas

barbecue legend on earth, Aaron

Franklin, owner of the world famous

Franklin Barbecue in Austin, Texas. He

is the man who put Texas brisket on the

map. And this is the recipe he uses on

over 44,000 lbs of brisket every month.

>> Brisketss come up, they get trimmed, we

season, we have our seasoning that we

make. It's salt, pepper, it's a bunch of

other things that we've been tinkering

with. And then about 10 or 11:00 a.m. we

put them on the smokers. Thing about

brisketss is it's mostly damage control.

So we've got a huge piece of meat on a

cooker for 12, 13, 14 hours. And part of

it's really really thin and part of it's

really really thick. So we spritz a lot

to cool off the thinner part so it

doesn't dry out. And if it does dry out,

they'll start to curl up and then you

pull a bunch of fat in there and that

doesn't lend to a good bark. About four

or five will start ramping up

temperatures. So we wrap the brisketss,

they go back on. You know, we haven't

rendered much fat before we wrap. So,

the idea is that that fat in the brisket

actually renders in the bag. And

probably about like 10:00, 11:00,

somewhere in there, we'll have a couple

brisketss starting to come off. And

it's, of course, it's by feel, but we'll

put them on speed racks. When they're

ready, they go into the dish pit. We

need them to rest. From there, they go

into the warmers at just the right time.

They live there until we go through

them. We get them ready for lunch. At

11:00 a.m., we slice them and out they

go. Moving on to short rib. In our next

section of the cow, the rib primal.

Sure, there's a million ways to cook

this, but I prefer brazing until they

melt. or specifically used for

quesabiria. Season your short ribs

generously with kosher salt and black

pepper on all sides. Sear all sides in a

heavy bottom pot until nicely browned.

Remove from the pan. Then saute onion,

garlic until fragrant. Then stir in

tomato paste. Cook till caramelized.

Then pour in your beeftock. Bring to a

boil, then reduce to a simmer. Add your

meat back in followed by a spice sache.

Remember the full recipe is in the link

in the description. I also have a full

video for that on this channel. Fresh

oregano and all of your dried chilies.

Reduce, simmer, and braze for 2 and 1/2

to 3 hours or until the meat is fork

tender. Then carefully remove your

incredibly tender chilies. Place into a

blender along with a few cups of your

brazing liquid. Make sure there's no

bones in that. Blend until smooth. Add

back to your pot and let that simmer for

a couple more minutes. Then remove your

meat. Place into a bowl. Remove your

bones. Shred that up. Then strain your

brazing liquid. And now we assemble our

tacos. First, dunk the tortillas in your

strain. Now, consume. Place it on a cast

iron griddle or a cast iron pan or a

stainless steel pan. Whatever pan you

got, I don't care. Set over medium heat.

Now you're going to top that with

shredded wajaka cheese across the entire

surface followed by a generous mound of

your meat on one half of it. Close the

tortillas and cook until both sides are

crisp. Optionally, you can brush with a

little additional consame to soak into

your tortilla. Then serve with a side of

consmé, finely chopped onions, limes,

and cilantro. The crisp of the corn

tortilla, but it's also soaked and laden

with that rich chili broth, the tender

fatty meat, cheesy, salty goodness in

there. And then of course, cut the

richness with a little bit of lime

juice. If you want, you can open one of

these bad boys up, sprinkle some onion

and cilantro in there. This is one of

the few things, and I'm not necessarily

saying my recipe specifically, it is a

perfect food. And the beauty of it is it

can be done with many cuts, but I think

one of the best cuts is short rib. Let's

move on. Now, we're moving on up to the

standing rib roast. This is just a bunch

of ribe eyes that have not been split

apart. Reminder, this is real Wagyu from

Peeler Farms right here in Texas.

Generously season your standing rib

roast with salt and pepper. And when I

say generous, I mean you literally

cannot overseason this. Now, ideally,

you want to let this sit in your fridge

overnight for about 24 hours to let that

seasoning penetrate the meat as much as

possible. Separately, we have a nice rub

consisting of garlic, olive oil,

rosemary leaves, and a little bit of

whole grain mustard. Rub that all over

your roast. Then, in a roasting tray,

place rosemary, thyme, bay leaves, half

bulbs of garlic, and a couple strips of

lemon peel for fragrance. Place a

roasting rack on top of that, followed

by your rib roast. Make sure your rib

roast is directly over those herbs so

that they don't burn cuz it'll drip the

fat on there and help keep them hydrated

and perfume the roast. Place that in the

lowest possible temperature oven you can

get. 250 is most ovens. Some ovens will

go as low as 150. And cook that until

you get to an internal temperature of

118° F. Remove that from the oven. Let

it rest for about 15 to 20 minutes and

increase the temperature to 500

Fahrenheit. Now, once the oven's to

temp, place your roast back in and sear

for another 10 to 15 minutes or until

you get a little bit of color on the

outside. Pull it out. You can rest it

for a couple more minutes, but at this

point, it's already been rested, so you

can go ahead and slice and serve with a

nice gravy. Now for your gravy. If you

have any rendered fat in your roasting

pan, drain that out. Set that over

medium heat. Saute some shallot and

garlic until softened, about two to

three minutes. Then stir in your flour,

which again should be equal amount to

the amount of beef fat. If there wasn't

enough beef fat, you can always

supplement a little bit of butter to

bring that up. Cook until slightly

darkened, about 2 minutes. Add in

bourbon. Let that cook down for a couple

seconds. Then add in some beef stock

until it reaches your desired

consistency. Season the taste with a

little bit of salt and pepper and serve

that alongside with your roast. This

feels like a special moment. Every time

you pull a rib roast off, it's an

imperfect thing. You know, it's kind of

hard to get the rib cap to go to medium

rare. Sometimes you get it, sometimes

you don't. But we have a beautiful steak

nonetheless. The beauty of a rib roast

is even if you overcook the rib cap like

I did here, unfortunately, it has so

much fat in it that it actually can take

the overcook and you end up with sort of

like a tender, slow roasted meat on the

outside and a beautiful medium rare meat

on the inside. so tender. The slow cook

time gets that muscle fiber to be broken

down a little bit more while still

maintaining that nice medium rare

quality in the center while the outside

just like falls apart and melts in your

mouth. I mean, it is so so rich. You

won't be disappointed. On to the next.

Moving on to our next section, the loin

primal. What essentially lives here when

you cut this into slices is the New York

strip steak. The New York strip is

lauded as one of the greatest steaks of

all time, so we're keeping it simple.

You're going to start with that bad boy.

Place that on your cutting board. Season

generously on all sides with salt and

pepper. to make sure it is generous. Add

enough neutral oil to coat the bottom of

a large stainless steel skillet,

anywhere between 10 to 12 in, depending

on the size of your steak. Set that over

medium high heat. And once it is ripping

hot, place in your steak and sear until

nicely brown, about 2 to 3 minutes. Flip

and cook another 30 to 60 seconds or

until the internal temperature reaches

125° F. Now, lower your heat to medium.

Add in a little bit of garlic, rosemary,

thyme, and a generous knob of unsalted

butter. Constantly base your steak using

a metal spoon until the internal

temperature reaches about 130

Fahrenheit. Pull that out. Pour your

brown butter on top and let that rest

for 10 minutes. Slice and serve

immediately. It's easy, it's fast, it

always delivers good results. Let's give

this bad boy a taste. That is one of the

best pieces of beef I've ever had.

Pullman Market is selling what I think

is possibly the best beef I think I've

ever had. What makes a great steak to

me, like an all-around everyday steak,

you sit down, you eat, and it's just

luscious and perfect in every bite and

you can finish the whole thing is the

correct ratio of fat to meat and in

general its overall flavor profile. And

this, the flavor is perfect. It's super

tender, but it has the absolute maximum

amount of fat that I would want without

it being too much. So, it's so perfectly

juicy. No dryness whatsoever. I mean, it

literally explodes with juice in your

mouth. And the exterior gets an

unbelievable crust, too. I mean, really

good steak. It's one of my favorite ways

to cook beef. But it's not the only way.

Onto the next. Now, we're staying in the

loin primal for the most expensive cut.

It is the whole tenderloin, which when

sliced is a fillet minion, and the best

way to serve it is a style. Now, for

this one, I'm actually going to go for

the center cut of the tenderloin. So,

I'm splitting this up. And then I'm

going to get myself a nice fillet that's

about two and a half to three inches

thick. Tie this up with butcher's twine

so that it's a uniform circle. Pat the

steak completely dry. And then season

generously on all sides with salt and

pepper. Make sure it is generous. Add

enough vegetable oil in a stainless

steel pan to coat the bottom. Heat over

medium high heat. Lay your steak in

cutside down to sear for about 2

minutes. Flip and sear on the other side

until nicely brown. You can also kiss

the edges just for a few seconds to get

those brown and sealed up. Transfer to a

325° Fahrenheit oven until your desired

internal temperature. Pull that out and

let it rest. My desired temp was 130

Fahrenheit. While you make your sauce,

in a medium saucepan, add butter. Set

over medium heat. Once the butter's

melted and bubbling, add in coarse

crushed peppercorn, stirring often, and

toast until fragrant, about 30 seconds.

Add in some chopped shallots, garlic.

Season taste with salt. Sauté and stir

occasionally until the vegetables are

softened and fragrant, about 2 minutes.

Then increase the heat to medium high

and very carefully delaze the pan with

bourbon or whiskey. The pan will flare

up if you want, or you can be very

careful to then simmer it, but it

probably will. And when it does, just be

careful, okay? It's it's going to shoot

a lot of flames up in the air. Don't

freak out. Just let that boil until the

flame stops, which will only take a

couple seconds. Then reduce that mixture

until it's almost completely gone, which

is called a sec. Then add in beeftock,

worsher sauce. Bring to a boil, reduce

by half, about 2 minutes. Finally, add

in heavy whipping cream and reduce until

slightly thickened, about another

minute. Cut off the heat, and add in the

remaining 2 tbsps of butter, swirling

until melted and emulsified. Now, taste

and adjust salt levels if needed. Then,

just spoon your sauce onto a plate. Take

your beautiful fillet, slice it in half,

and present. Cut side up. Garnish with

chives and flaky salt. Serve and enjoy.

Little flamean or really tenderloin.

It's been a while since I've had it. I

want to be an advocate for the

tenderloin. The tenderloin tends to lack

a little bit of flavor. Sometimes it's a

little leaner. Whenever I make it like

this, it really showcases the beauty of

a tenderloin. It maximizes the flavor.

It makes a sauce that goes beautifully

well with the flavor. And if you get a

nice, well marbled tenderloin, I think

this could compete with just about any

other steak dish. I could eat this whole

thing. And I need to stop myself now and

move on to the next. We are staying in

the loin, specifically the sirloin

subprimal. Now, believe it or not,

sirloin itself is not actually a cut.

It's four pieces. Up top are the banyan

and the sirloin heart. And on the bottom

are the pie tip and bet. But we're going

to be using specifically the bet. Now,

this next one, my favorite way would be

to smoke, then quickly kiss on a hot

grill, then served with a nice chimmy

chur. This one is simple, but not

necessarily easy. You're going to

generously season a beautiful piece of

babett. The larger the better. Make sure

it's thick. So, you're going to preheat

any smoker you got, get it to 200

Fahrenheit, and make it smoky. And

you're going to place it in the smoker

until the internal temperature reaches

120 Fahrenheit, which could take

anywhere between 2 to 3 hours, depending

on the size of your steak. Now, remove

that from the smoker and sear hard over

a high heat grill. Let it rest for 10

minutes. Then, slice against the grain

and top with a chimmy chur and serve.

The smoked bevette. When you smoke a

bet, it just goes really well with the

flavor of the steak. The beefiness of

the steak still shines through. Insane.

the juiciness, the fattiness, that

longer cook on the smoke helps kind of

break that down just a little bit. And

it's absorbed all that smoky flavor.

It's salty, it's peppery, and then that

nice refreshing, acidic, and herbaceious

chimmy chur helps finish that off. This

is a perfect dish by itself. I could eat

this plate. I don't need anything else.

No vegetables, no nothing. Just give me

my chimmy chur and give me my beautiful

bet. Moving on. Next up, skirt steak.

Specifically for the more flavorful

outside skirt steak. And the best way to

make it for me would be a classic fajita

meal.

>> Fajitas are easy if you make them the

right way. So, you're going to start by

combining our dry seasoning consisting

of kosher salt, ground cinnamon,

chipotle powder, ground cumin, and

garlic powder. And season your skirt

steak generously on all sides. Make sure

that that seasoning is firmly pressed in

there. Major key alert. Place this in

your refrigerator to cure uncovered

overnight. This is super important for

developing an insane crust. And you're

going to grill that over medium high

heat lit charcoal until nicely charred,

about 2 to 3 minutes. Flip and sear on

the other side another 2 minutes. Make

sure you be careful cuz this is a thin

cut of meat. So pull it off when it's

medium rare if you like it medium rare

or let it sit until it's done to your

liking. Then you just serve that

alongside the traditional fajita picks,

Mexican rice, fajita veggies, charro

beans, flour tortillas or corn tortillas

and enjoy. One of the best ways to treat

a skirt steak. Sure, you could cook it a

million ways. Serve it with a chimmy

cherry, whatever, but skirt steak always

makes me think fajitas. The seasoning,

it's a little bit spicy. It's got that

heat. It's not too hot, but it's got a

nice warming spice that coats the

tongue, warms up the mouth. A little bit

of smokiness from the grill. That

charred beef fat really just kind of

perfuming your whole mouth. Perfect. And

also ready to be stuffed with any of

these toppings and they will not mask

the power of the flavor of this

incredible cut of beef. Onto the next.

We're moving further down the loin

primal to the flank steak which our best

recipe we think is simply marinated and

simply grilled. So for the marinade in a

blender, you're going to add garlic,

lime zest, black pepper, smoked paprika,

ground cumin, fish sauce, orange juice,

lime juice, cilantro, and salt. Blend

until smooth and emulsify in a little

bit of vegetable oil. Now, we have a

flank stick here, which we have put

between two sheets of plastic wrap and

pound it out just to make sure it's all

one even thickness.

>> Place it on a sheet tray. Cover with

your marinade and marinate in the fridge

covered overnight. Then, just grill this

simply over medium high heat over hot

coals until nicely browned. Flip and

continue cooking it until you reach your

desired dness. Ideally, medium rare.

Slice and serve how you like. Flank

steak goes with anything. We're just

going to serve it plain just because

this is more about the marination aspect

of this steak. For some reason, flying

steak really benefits from a nice

marinade. The way that it soaks that

flavor up without diminishing the flavor

of the beef is incredible. And this is

just like a nice well-rounded grilled

steak. Serve it literally any way you

want and it's going to be good. So,

moving on back to the top of the loin

primal for one of Brazil's most prized

cut pana. Another super simple one, but

it's all about technique. Here I have a

full pana, which I'll slice into two to

2 and 1/2 in steaks. You really want to

look for this big fat cap on top though.

Very, very important. Season them

generously on both sides with kosher

salt, no pepper. And listen, you can

actually let these sit in the fridge

overnight, uncovered, and they'll

develop an insane crust and be seasoned

all the way to the center. Or you can

just do this right away, which would be

the next step of folding them into a

C-shape and loading them onto heavy duty

skewers. Ideally, pana skewers, you can

get them on Amazon. But also, by the

way, if you don't have these or you

don't want to get these, don't fold them

into a C and just grill them like a

normal steak. That's fine, too. grill

over direct charcoal, moving them around

frequently because that fat cap is going

to cause a lot of flare-ups. You want to

slowly get some good color on this

without overcooking it. Once you get

some nice char and my yard and it's

cooked to your desired dness, take it

off, let it rest for about 5 to 10

minutes. And then you're going to slice

thinly directly off the skewers. This is

what makes this dish so special. It's

the thin slice of meat coming directly

off the skewer and being eaten

immediately. It does something to the

meat. I'm telling you, it's one of the

most flavorful cuts on the entire cow.

the deepness, the richness of the beef,

yet curbed so well by the creaminess of

the fat. It's got the right amount of

tenderness, the right amount of chew,

just salt. Sure, you could add a couple

things, maybe a little pepper if you

want, but something about just doing

salt really lets this piece shine. Onto

the next, we move on to our final

section of the cow, the round primal,

specifically for the bottom round cup.

It is one of the toughest bites of the

animal, and the best way, in my opinion,

is turning it into Italian beef.

Generously season your beef with salt

and pepper on all sides. Sear in a heavy

bottom pot until nicely brown on all

sides and remove from the pan. You're

going to stir in a lot of different

things to give a lot of fragrance. Now

pour in beeftock, red pepper flakes,

celery seeds, brown paprika, fresh

oregano, quarted yellow onion, ton of

garlic heads, bay leaf. Bring to a boil,

then reduce to a simmer. Return the beef

to the pot. Cover and transfer to a

350°ree oven until the internal

temperature of your beef reaches around

135 Fahrenheit. Remove the meat, let it

rest a little bit, and then place in the

fridge to chill overnight. Strain your

brazing liquid and reserve. Now, the

next day, you're going to reheat that

brazing liquid in a pot. Take your

chilled meat and slice it as thinly as

possible. You can use a knife, but I'm

using a deli slicer because, let's be

real, it genuinely there's nothing that

gets it thinner than that. Place your

sliced meat into that hot brazing

liquid. Make sure it's not boiling. We

just want to get it nice and hot and

rehydrated. Then, load a generous amount

onto a toasted roll. This is a Toronto

roll or what we're using in this one,

which has been suggested as an ideal

alternative by our buddy Mr. Beef

himself, Christopher, which he

suggested, a nice bolo roll. Load that

up. Dunk both sides in the broth. Then

top with a homemade jardney. Remember

the full recipe for this is on the

channel in the link in the description.

And let's taste. One of the greatest

sandwiches on planet earth is the

Italian beef. Cheers. Thin, luscious,

tender beef. So fatty. The marling on

this beef from Pullman Market is insane.

Unbelievable. But even if you can't get

that quality beef, it's fine. Just get

the best quality you can cuz at the end

of the day, it's this beautiful sandwich

that makes it. This is my favorite way

to use this cut. But that's not the only

one. Moving on to the next cut. We have

literally gone all the way from the

shoulder to the last part of the animal,

the tail, which oftent times is called

oxtail. Our final recipe for oxtail

comes from one of my favorite chefs in

New York City, Chef Nikki from Iie Jerk

in Brooklyn, New York. She actually

joined us on my second channel, our

recipe channel, which if you're missing

the recipes, guess what? We still post

recipe videos. They're just on the

second channel, Josh Weisman Recipes.

Anyway, here's her oxtail. Now, this I'm

excited for. First, we have to make our

seasoning, which is a mixture of salt,

ground black pepper, MSG, ground

allspice, saison, L's seasoning, salt,

smoked paprika. Whisk that together, and

then season your oxtails with that

mixture on all sides. You're going to

probably end up using all of it. Sear in

a heavy bottom pot until nicely colored.

Then add just enough water to barely

cover them. Add in some ginger, garlic,

green onion, scotch bonnets, fresh

thyme, Jamaican browning. Bring that to

a boil, then lower to a simmer. Cover

leaving your lid slightly a jar and

braze in a 325° Fahrenheit oven until

the meat is incredibly lusciously tender

and the sauce is reduced and thickened

about 3 to 4 hours. Once that's done,

stir in some drained rinsed butter beans

and just let that sit until heated

through another 30 seconds or so. Serve

that alongside some rice and peas and

enjoy.

This is the exact dish you make when you

want everyone at the table gnawing on

the bone cuz it's so good. When they run

out of meat, when they finally finish

toying with all the unbelievably

ridiculously tender, melt in your mouth,

butterlike, fall apart meat, and there's

nothing left, you'll find them fighting

into the crevices of the bones of this

oxtail just to find a little tiny morsel

of flavor. And you can add other things

to flavor this however you want. But the

point is the one thing that I think will

have people at the table fighting to the

very last bit, and that is the beauty of

a nose totail job done well. Anyway, uh,

subscribe. Love you. Bye.

[Music]

Bye.

Key Vocabulary

Vocabulary	Meanings
beef /biːf/ A2	noun - meat from a cow
cow /kaʊ/ A1	noun - adult female of cattle
roast /roʊst/ A2	verb - to cook food in an oven or over a fire noun - a piece of meat that has been roasted
rib /rɪb/ A2	noun - bone with meat attached, from the rib area
steak /steɪk/ A2	noun - a thick slice of meat
cook /kʊk/ A1	verb - to prepare food by heating it
grill /ɡrɪl/ B1	verb - to cook food on a grill
season /ˈsiːzən/ A2	verb - to add salt, pepper, or other flavors to food
tender /ˈtɛndər/ B1	adjective - easy to cut or chew
marinate /ˈmærɪneɪt/ B1	verb - to soak meat in a seasoned liquid
sear /sɪr/ B2	verb - to burn the surface of meat quickly at high heat
simmer /ˈsɪmər/ B1	verb - to cook gently just below boiling point
caramelize /kəˈræməlaɪz/ C1	verb - to heat sugar or vegetables until they turn brown
whisk /wɪsk/ B1	verb - to beat or stir with a whisk
zest /zɛst/ B2	noun - outer rind of citrus fruit grated
garnish /ˈɡɑːrnɪʃ/ B2	verb - to decorate food with something edible
char /tʃɑːr/ B2	verb - to burn the surface of food
brisket /ˈbrɪskɪt/ B2	noun - cut of beef from the chest area
tenderloin /ˈtɛndərloɪn/ B2	noun - a tender cut of beef
fillet /ˈfɪlɪt/ B1	noun - a boneless piece of meat