Wisconsin Tavern Style Hot Beef

hi the mud broker here today I'm gonna show you how to make a quintessentially Wisconsin bar food I'm gonna be making Wisconsin tavern style hot beef in fact I'm going to be making an industrial-sized batch and canning it up but don't let that throw you I'll show you how to make a small batch just to try it all for yourself as always the most important ingredient in any recipe is alcohol and since I'm making a traditionally Wisconsin dish I will of course be drinking Kentucky Bourbon goddamn you gotta love us Americans anyhow first thing to do is start off with the meat this is a whole top round roast this weighs probably 20 to 23 pounds I have a couple of smaller ones to to cut up and so they can make about 25 pound batch but the recipe for this is real simple that scales up and down no problem and I'll explain that to you as I go along the first thing you want to do no matter what size meat you're using is trim off all of the fat now I'm using round because Ronald is very lean meat and it's usually pretty cheap so that's the way to go you could use chuck but Chuck has a lot more connective tissue in it and you don't want a whole lot of that in there it also has a lot more fat in it a lot more trimming and a fair bit more fat in the meat you want to keep this pretty lean so oops a little deep there so when I get done trimming this up I'll come back and show you the next step okay I got the fat trimmed off the outside of this my butchered skills are a little bit rusty I could have done a pretty good job of it but it'll still work once I get this cut up I'll probably have to do a little bit more trimming to get fat off the inside and some of the extra connective tissue but that will come later what you want to do now is cut this off into both inch and a half to two inch cubes yeah and why are you dogs barking anyhow these won't be all perfectly the same size and a few smaller ones it's kind of nice because you'll see why later let me deal with these mutts okay hopefully the dogs will be quiet for a little while and we'll finish cutting this up with a big chunk of meat it does help to have a big-ass knife no I probably have it cut perfectly through all these so I have to get some move out of my way set them aside for a minute but as you can see you get a chunk of meat all bought you a big bound and determined to keep on wolf an inch of our well we'll just have to work around the bars making noise so if I can look at these all separated out nice big cube doesn't meet what are you barking at Jesus are you just desperate for attention all of a sudden anyhow Duke to do some these really big chunks gonna cut down a little bit more oh I know he's barking at today is opening day of deer season here in rogue on sand and they got some relatives out in the woods and he's probably just now discovering that they've been out there all morning like I said before you'll end up with some pieces like this that need a little bit more trimming and I'll trim them up off-camera and we'll get everything saddle down and quiet and I'll be back to show you the next step set there's a lot of different things you can do with beef suet but I'd have to deal with an alright rebellion if I did anything other than that with it I'm for you alright I'm back I got everything all trimmed up got my pans on the stove heated up and ready to go because the next step is to brown your meat you don't need to cook it all the way through just give it a good sear on each side so most of my frien I use clarified butter tastes good it has a high smoke point much higher than most other cooking oils don't want to overcrowd your pans to brown your meat so it's gonna take a little while and that will get back to you once I've made a huge greasy mess on to my soul okay I've got everything this bulk seared off this is the last go-around you don't need to perfectly sear each and every side of the meat but if you get four out of the six you'll be doing pretty good nice a little bit of browning on them because you get a lot of flavor out of your meat by browning it and that's important the other thing as we get done with this is to deglaze the pan and add that into the roaster that I'm pulling all this meat into this little bit off cameras you can't see it but I'll show you when I get done no I have some hot water if you have a little bit of blood left from your meat throw that in you want that in there and it works nice for deglaze and Pam look up a bit touch the water to help get it loose and don't pretend you're squeamish about frying blood you just watched me hack 20 pounds of a cow's ass and blow pieces [Music] that's all the blood I had so you won't have to watch me do that again but hot water deglaze it a bit get all them little bits and pieces loose from the bottom of the pan [Music] [Music] I'll get him here these will bit more did you do all right and I'll reset on a camera and move around so you can see what we do next okay now that everything is browned and the pans are all deglazed and scraped out I'll show you the tricky part of the recipe this is hard to remember so you might want to take notes for every five pounds of meat you want one teaspoon of bouillon powder or one bouillon cube you want one half tablespoon of course crushed black pepper I use mortar and pestle to crush up some peppercorns throw that in there and you want enough water to cover the meat well more or less Conrad that should be enough and once I get my old roaster moved over and set up over there I'll give you a little better look at it and show you what's going on now comes the hard part we've got to cook this for a while okay this is my old electric roaster if you're gonna do any canning especially if you're gonna make tomato sauces stuff like that that needs to be simmered down and cook for a long time you've got to get one of these it doesn't have to be the third one ever built like this but their work fantastic for canning things because you can let things simmer down you can make a huge batch of tomato juice and cook it down into sauce and you can set it up out on the porch or in the garage so you don't have all that heat in your house so what I'm gonna do is get this whole girl going it's got a timer set the timer it starts ticking away like a time mom and turn the thermostat up to about 450 that'll get things cooking along fairly quick and once it starts boiling I can turn it down and let it simmer there's all of our wonderful meat in there I forgot to mention when I was seasoning this do not add salt you'll get a little bit of salt from the well fair bit of salt from the bouillon actually but meat has a natural salt content and this is going to be cooked down for a long time and it'll draw that salt out if you go and salt it now by the time it's done this will be inedible because it'd be just saltier in hell so leave the salt alone once this gets cooking it's going to have to cook for seven or eight hours and we'll come back and check on it in a few hours and see where we're at all righty this has been simmering along for about five hours and we'll see where we're at the steam steam oh that looks good inside now you can see that the liquid is reduced quite a fair bit and the meat is getting to the point where it's just about falling apart so what I'm going to start doing every so often is giving this little toss and kind of tearing the meat apart you don't have to separate every single little strand to this you know a few little clumps here and there perfectly fine you can get a steamie but this is getting close to done if you make a small batch of this using a slow cooker you're gonna run into a little bit of a problem slow cookers do a fantastic job of keeping the moisture in you need to reduce down your broth by probably about two-thirds by the time all is said and done this is pretty close but it's got some more cooking so I'll probably have to add a little bit of water back to this it's been going about five hours and probably bought another tool will do it maybe I won't have to add water we'll see and as you can see it's coming apart pretty nicely I suppose you couldn't call this pulled beef but if you did people would point and laugh at you and you'd be given that vaguely pitying look that we usually reserved for tourists and half-wits so don't call it pulled beef I'll be back when this is done and by then it's going to be pretty late it's already going on nine o'clock and evening so I put this in the fridge overnight and show you how to counter up in the morning oh I forgot to mention if you do do this in a crock-pot some of them will keep simmering if you uncover them a lot of them waltz them just don't put all quite enough heat but what you can do is cook it till it's nearly done then put it in a pot on the stove or you can just do it in a pot in the stove to begin with put it on a pot in the stove let it simmer to reduce down on your bra and that's what you need to do all right I'll be back in a little bit when this is ready to put in the fridge all righty one last check on this this has been cooking for a little under seven hours it should be just about done I started a few times I did add a little bit of water to it you see I got all the pieces broke up now the broth has reduced down quite a lot and when you break it up it kind of absorbs some of the broth there's not a whole lot of liquid and get out of the steam there's not a huge amount of liquid left and give that a taste make sure it's good mmm excellent and try a little bit of the meat get my spoon keep you none of the steam oh yeah that's just perfect you can taste the pepper it's not really strong or overpowering but you can taste it and this is the point now where I can shut it off let it cool down for a while and I'll put this in the fridge overnight and come back in the morning and cannon up you know see you then okay I'm back I was going to show you the canning process but for reasons far too technical and complicated to get into on this video the footage didn't turn out so instead we'll just skip right ahead to the end and I'll show you how to serve this typically this is served as sandwiches although you can use it for anything that you would use shredded beef for you want to have a bun that has pretty good body to it a good dense crumb the soft little foamy hamburger buns you get at the grocery store will turn to slop because there's actually a fair bit of juice in this I know it looks kind of dry sitting here but there's that this is actually pretty juicy stuff so a good solid bun pretzel buns are great kaiser rolls hard rolls any of those will work well a pint I got nineteen pints when I candid up 20 pounds of meat and a pint will yield anywhere from two to three sandwiches depending on how big you build them and get that piled up on there extra yeah a nice pile of meat going and normally this is served with hot mustard usually a homemade hot mustard local to wherever you're eating this ketchup and or horseradish or a combination of any of the above I like a little bit of ketchup on mine a few dots of ketchup really brings out a great flavor I'm not a big ketchup eater but a little bit of ketchup on there for that tomato he tastes and a little bit of horseradish Oh maybe a little more than a little put your top on and there you have a nice hot beef sandwich hope you enjoyed the show thank you much for watching

Channel: TheMudbrooker

Views: 2,906

Rating: 4.9160838 out of 5

Keywords: Wisconsin, hot beef, bar food, Regional cooking, homemade, hot mustard, horseradish

Id: TIKBP6wQ54E

Length: 20min 35sec (1235 seconds)

Published: Mon Nov 26 2018