We got a Russian dressing. This is tasting delicious, wow. Did I fool them? Welcome to "Mythical Kitchen," where dreams become food. A portion of today's video is
sponsored by "Bright Cellars," but more on them later. All right, this one goes
out to all our neighbors in the Great White North up there because "Mythical Kitchen," we have been ignoring
the Canadian additions to the culinary world for far too long. Never before have we
featured a Nanaimo bar, a single Tiger Tail has never
been inside this kitchen. Not once have these hallowed
halls seen a blueberry grunt. But today all that changes
because we're making poutine. We're doing it "Mythical Kitchen" style. A lot of Canadians probably
be pretty mad about this one. Sorry, not sorry. I'll be breaking this down
into three easy steps. You can snag the time codes right there. We also got a full written
recipe down in the description. You can also check out the latest episode of our podcast hosted by me and Nicole, it's called "A Hot Dog is a Sandwich." You can get it wherever
you get your podcasts. Let's get cooking, eh? Remember how I said Canadians
are going to be mad? Well, we're starting our poutine with making our own
fresh made corned beef. Let me explain it so you understand. So poutine if you are not familiar, is the Canadian delicacy
that are French fries covered in a deeply darkened brown
beef gravy and cheese curds. They're like the squeaky cheese curds almost similar to fresh mozzarella, and a lot of people will
say it is not poutine if it has meat in it, it has other stuff. We're going to break almost
every single rule of poutine. Canada, come find me. Anyways, so we're making our corned beef. We are doing a Reuben-inspired poutine. Reuben is a combination of corned beef, sauerkraut, Swiss cheese,
and Russian dressing. One of my favorite things in the world and I believe it is my birthright as a Jewish American to
eat this style of poutine. So we're adding salt to a brine. We're also adding coriander seeds. We've got a bunch of aromatics. Juniper berries and some clove. Corned beef ain't got no corn in it. A little bit of false advertising there. It comes from like a weird
German mistranslation. It's essentially just like pickled beef that is pickled with nitrate salt, AKA pink curing salt, AKA Prague powder, which to me sounds like a
really cool improvised weapon. So we're going to add that
nitrate powder into there. All that's going to do, it's going to help give
the beef a nice pink tinge. It also is just going to
deepen the preservation of it. So like nitrate salts
are literally just there to stop bacterial growth on meat. But now it gives it that
tasty little pink snap. Peppercorns. Got a lot of stuff going in here. Grab mustard seeds too. We got a little bit of ground ginger and then some whole allspice berries. We got a cinnamon stick. Jason Kidd, almost. We're adding a cinnamon stick and we got a couple of
bay leaves going in there, and now a little bit of brown
sugar just for sweetness. So what we're gonna do. We're going to take just our
big old giant beating stick and we're going to add that to our, can we say add that to the pot? Like that's an ingredient? Like there's yeah, we're going to let the metal boil out. Gives the beef a nice flavor. That's how they did it in Cork, Ireland back in the 18th century. Trevor sent me a link to
a really fantastic article about the history of corned beef. Salt tax was lower in
Ireland than it was England, so all the corned beef
manufacturing ended up in Ireland. Thank you, Trevor. All right, so we're just going to get all that salt and all that sugar dissolved
in the brine right there. Then we're going to take all of our ice. This is a brisket, AKA, a breast of cow. You got chicken breast,
you got cow breast. Basically, it kind of like, you know, rests right there on the cow. Really fantastic. Why am I holding these like that? They were fine on the table
but the camera can see it all. Anyways, take that big old cow
breast and put that in there. Then I'm going to dump
all this ice in there just to cool it down 'cause we don't want to cook the beef right now. And then the most important part of this is you gotta shimmy it. This is shaken corned beef. Actually, shaken beef is
a great Vietnamese dish. ADD's firing today, boys. We're going to pop this. We're cornin' our beef. So we're going to let this sit
for a minimum of five days, a maximum of, I think kind of forever. I mean, probably don't do
it more than like two weeks. We're not trying to dry age this beef. We're gonna let it sit in the fridge. We did ours for about seven days. So let that happen. Let the cornin' process take over and then I'll see you in like a week. All right, now that
we've corned some beef, I want to let you know that this portion of today's video is
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portion of today's video. Now back to the beef. Hey, congratulations. You've taken over a week
to make a plate of fries. So we got the corned beef out of here. I'm just going to jump in and fish it out. Ooh, that's cold. We're going to give it a one, a two, a how do you do. We're going to slap that into a deep casserole dish right here. So we still want all
the aromatics in here. You think about corned beef, you think about all those lovely flavors. The juniper, the
allspice, and the mustard. We're going to take the brine. We don't want to use this
as our braising liquid 'cause it is a hecka salty. Did I say hecka? Oh, I've started talking
incredibly Mormonly since doing this cooking show. We're going to strain off
all of our aromatics in here. We're going to get some
fresh water braising. So we're going to take that. You got all that mustard seed, all that cinnamon in there. I'm just going to scatter
this across our beef. Now we got to get some
root veg in there too because we are eventually going to be making a dark gravy
out of this corned beef to go on our poutine. So we're going to scatter
some celery in there. We got a fair amount of onions. Onion is French for onion. We got a little bit of carrot. Then now we got just a
little bit more salt, just to season up that liquid 'cause that's going to create our gravy. Then we're going to palm heel
strike a couple of garlics, so rapid fire two hand actions. Ai, ai, ai, ai. Then we're gonna get between
three and five cloves of garlic on the floor. Sorry. Now we're just gonna pop that into our, what is this called? A beef loaf. We're going to take some fresh water, pop that on top. What I'm going to do, we want to cover it with enough water to like barely, barely submerge. It's not quite a braise, not quite a slow boil, and then we're going to wrap it in just a whole lot of tin foil. We're gonna cook this low and slow. We're going six hours at 300 degrees. If you thought the waiting a
week to make fries was bad, at this point, like the extra six hours, what does that really do to you? So pop all this tin foil over it, into the oven, six hours she goes. Occupy yourself, you
know, pick up a new hobby. Hey, you know, have you ever
done crochet, scrimshaw? Can't talk enough about how
much scrimshaw changed my life. That was a lie. I'm sorry. Never scrimshawed a single thing. Is this leaking? Am I leaking? Uh oh, oh God. Ah, just put it in the oven. Who cares? I'm gonna go ahead and take the
corned beef out of the oven. It's been seven days and six hours since we started making
these French fries. Annalise has been slowly killing me like death by a thousand cuts with puns that only half make sense if you slow it down and
turn on the subtitles. So thank you Annalise, for that, for improving my life. Let's take a look at
this here corned beef. This looks all nice and squishy. Nice and squishy is what we're going for. You want to poke your corned beef. What you're looking for is
to see if you can poke it. I can. So we gotta make a gravy now. This is the bones of the poutine. There is no poutine without gravy. We're going to use all
that braising liquid from the corned beef. Honestly, if give it a good huff, you're getting all the aromatics in there. You're getting that
allspice, that cinnamon. That smells freaky, that
just smells good, man. My dad used to make us
corned beef and cabbage, like all year around because
we'd buy like 50 pounds of corned beef around March
'cause it was real cheap and we'd just keep it in the freezer. So I absolutely love this dish. Right now we're going to
make a bit of a darker roux. This isn't like a dark roux, like the Cajun dark roux. We're not taking it that deep that you start a gumbo with, where you like really burn the flour. But we are trying to get a
fair amount of toast on it. So typically if you're
making a cream sauce, right? You want like what's called a blonde roux, which is you're mixing the flour with the butter just until it's like nice and kind of rich enough
to add the milk in there with the flour being cooked. What we're going to do is we're going to crank the heat up on this and we're going to stir it continually until it becomes super brown. That way when we add all of this corned beef braising liquid to it, it should turn a nice deep rich color with a deep rich flavor. Now we've got to wait a little bit more. More scrimshaw. Someone give me some whale
bones and a little etcher. I got a scene between a sailor and a manatee I wanna scrimshaw. Actually, I've been stirring
this for about 10 to 12 minutes and you see it's got this like awesome, I dunno, chestnut brown color. That looks really fantastic. It smells, all nice and fragrant. So now I'm going to take some
of this corned beef liquid. Slap that all over. Get this burning liquid pot over here. I'm just going to dip
down my ladle into this, get some broth. Then we're gonna add it
to this and stir it up, and you see it should act like a roux and just make it. I said it should act like a roux, it is a roux. And then that's going to
make it nice and thick. Just gonna add liquid gradually. You see it's becoming a
lovely color right there. You can always add a little
bit of cornstarch to thicken it but we do have all that roux
in there as like a nice paste. Now. One sec, give me a second. Gonna chop up some corned
beef and get it in there. I didn't plan on this. Oh, didn't work. Here we go. This is a smarter way to do it. Yeah, I'm going to drain some of the beef juice a little bit. That's some valuable beef juice, though. I'm gonna start hacking into this. You always want to cut across
the grain on the corned beef. Give it a try. Oh God, it's really good. Oh, oh yeah. That's good stuff, man. I mean, honestly, this is absolute. I mean, aces corned beef. It's cooked to perfection. All the aromatics are in there. It is super, super salty. There we go. We just want a little bit of meat in this. We don't want to go like, you know, this isn't a meat dish. This is a fries dish. This is poutine at the end of the day. I'm just going to chop up a
little bit of this corned beef, just to get some texture, some extra flavor in there. I'm gonna add this to the gravy. Another five minutes. This is going to tighten up and let's put our stamp on this poutine. I got the Annalise disease now. Depending on when you've
joined in on the video, we're on day eight or nine of making a plate of French fries, what would sell for $9 as an appetizer before your normal meal comes. Welcome back. We got stuff. Check this out. This is a big 'ole
brown corned beef gravy. Super excited about that. We got French fries. These were made using the
exclusive cook food good method as seen in the cook food good series. Not a ton of people watched it but we're so very proud
of the work that we do. But now we gotta make
our Russian dressing. So I'm gonna start dumping
a bunch of little bowls into a bigger bowl while explaining what is in the little bowls, and how that comes together
in the larger bowl. You've seen a cooking show. Kind of describes most of them. This is mayonnaise. It is white. That's all I got for that one. Russian dressing, very
typical on a Reuben, very big in delis. I love getting a plate of latkes and then asking for Russian
dressing on the side. That is my absolute favorite
guilty pleasure thing. I used to end up at a lot of Jewish delis at like two in the morning
in various states of being. We add some pickles in there. We've got some very finely
diced red onion as well. And I would get the chopped liver plate. I'd get latkes and I'd
get a pastrami Reuben. Then I would just mash that all together. And two cups of black coffee. That is the ultimate deli order. Maybe a knish when I'm
feeling extra frosty. A little bit of Worcestershire sauce, a little bit of beet
juice, just for color. It's gonna make it nice and pink. A little bit of tomato paste. Ketchup is typically not
in a Russian dressing, but a lot of people think it is. I'm adding tomato paste in there. A lot of people use chili sauce, which is like this old school condiment that almost nobody has any more, really similar to ketchup. And then black pepper, paprika. I dumped the paprika into
the red wine vinegar. Then we're going to add vinegar in there and then I'm just gonna stir this up. This is gonna be the nice
condiment to our poutine. We got our Russian dressing. This is tasting delicious. Wow. Did I fool them? All right, I'm going to take these fries. I got these fries. We added them to cold oil and
then we just heated it up. Link in the below, link in the thing. I'm going to kind of like take some of these here Jarlsberg cheese cubes. Jarlsberg is great, man. It's like the most Swiss tasting Swiss. Oh, now we're pissing
off the Swiss people. They're gonna come in there
and be like in Switzerland, we just call it cheese, and I'm like I get it. So we're going to add all
these cheese cubes to it. We want to kind of keep 'em whole but get 'em in the oven so
they melt in that residual heat and then the gravy's
just going to blanket it. Yeah, yeah, yeah. Some thick logs of fries. Shh, quiet, quiet! All right, we're going to pop
this in the oven, 500 degrees. Just like five minutes, just to get that cheese sweatin'. Then I'll be, I'll be back, you'll see. You'll see me. I'll be around. Do you think any other
food tuber chews as much as I do while they're trying
to host the cooking show? Half the show is me eating
food and just being like, thanks for stopping by. I'm gonna take this out of the oven. Oh, this is actually looking
exactly how I wanted. We still have like big
old pockets of cheese. That's something I love about poutine. You don't just get like the
blankets of cheese on there. You get those big old
fatty pockets of curds, except we got Jarlsberg. Seriously, big Jarlsberg cheese fan. Now I'm gonna take all that
brown corned beef gravy and just slather that all over the fries. Yeah, here we go. Oh yes. It looks like dog food, that's okay. Now I'm gonna take some
little pockets of sauerkraut. Sauerkraut is one of my
favorite absolute condiments. I mean, it's essentially kind
of pickled fermented cabbage. I'm just gonna kind of dot this
around the whole situation. You're gonna get all that
acid cutting through the fat of that beef right there. Also, Jarlsberg 'cause it's
not a salty cheese, right? Like we have a lot of salt in that gravy coming from the sauerkraut, coming from all over this plate, frankly. We've got sauerkraut on there and now we're gonna take
some of this Russian dressing that may or may not come
out of this small tube. It's like trying to
pee out a kidney stone. There we go. Get that Russian dressing all over there. I want to suck it out of the hole, but I shouldn't. Do it. I got it, it was a pickle. I'm taking the cap off. All right, great, I got
that Russian dressing. Now I'm going to take a couple
of pickled mustard seeds. You know, for garnish. We haven't garnished this enough. Shh, I need to concentrate. Now we can take some green things. You know, just for kind
of a plausible deniability that there's some color on this. So here we go, like get
some little greens on there. This is fresh dill. Goes a lot to be on
French fries sometimes. But other times as well. What I saying is dill
go good with pickles! A couple of these little bad boys there. This is like a surrealist painting. This is like when Dali was all whacked out of his mind and he was just like, mountains are melting. And they're like, well, I'm sorry? That's what this is. It's like a plate of food that's just been thrown
in like a dishwasher. Well, I'm pretty proud of that. That looks honestly good as heck. Let's eat this damned thing. I can't wait to dig in. Was that natural? I feel insane with this on. I'm going to give this a try and then we're gonna spork Nicole. Oh yeah, get all of it in there. I got a nice cheese curd. I'm gonna have to throat the fry to get to the cheese. Hm. Honestly, I mean this
is really incredible. I can't wait to spork my friend Nicole. Fellow tribes person. Would you like to eat this here Joutine? I sure do, that looks so unbelievable. Okay, where do you want to bite? You want me to go from the middle? No, I mean, you are
the master of whatever. Oh my God, Josh. Hold on, I got it. No Nicole, I got it. No, no, that's too much. Josh, I can't do that. This is good, Nicole. I hate you. No you don't. You gotta, there's a fry. Get the tip of the fry. Got some on the hat. Hold on, let me get a clean fry. Can I get some, I just
want some sauerkraut. Yeah, I'll get you a clean bite of kraut. Is that your pinky finger? Yeah, take it off the kraut pinky. Mm. These French fries are so fluffy. That delicious corned beef
flavor is just married throughout the whole thing. That little pop of dill. That little pop of mustard
really, really helps carry it, and that Russian dressing is really good. It's the Russian dressing, right? Mm hm. Can you give me a chunk of corned beef? Or try? Yeah, wait, hold on. Oh no, you don't have to do all that. Oh, I was, oh my God. You're a monster. I got it. You're like Edward Scissorhands. Joshward Sporkerhands. You don't have to do all that! I got it. Josh, oh no. It would be simpler if
I just had the spork. You don't have to eat it. Are you sure? You can if you want to. Oh, there's a little bit for me. Delicious. Nicole, thank you so much and thank you all so much for stopping by the "Mythical Kitchen." We've got new episodes for you every week. We got new episodes our podcast, "A Hot Dog is a Sandwich," every Wednesday wherever you get your podcasts. Hit us up on Instagram @mythicalkitchen with pictures of your mythical dishes under #dreamsbecomefood, just like Mark did. Mark made the barbecue
mac and cheese Crunchwrap literally the day that we
dropped it on YouTube shorts, hashtag RIP. It looks incredible. He says is it's kid's favorite dish now, which really, that's
what this is all about. I mean, making food for
the people that you love. Nicole's getting that
sweet under chin shot, eh? Anyways, thank you all. Be like Mark. Post under #dreamsbecomefood. Submit in the link below to
have a chance to be featured. Bye! Ah, it's an endoscopy. Oh no, that goes somewhere else. You can cook up your own feast while wearing the Mythical Kitchen Apron, available now at mythical.com.
