SANDWICH AU BŒUF ÉPICÉ

Hello my friends and welcome to the house. Soon the picnics, we are preparing a sandwich menu with spicy beef. For the beef, it will be Angus Noir 3A beef, very good quality. For its name, it is different in each country. Take a break on the video and show the picture to your butcher and he will know what it is. The other elements will be jalapeno, so quite spicy. Garlic, white onion, an egg for the trapèze and of course mustard. For the cheese, it will be Emmental, it is sliced ​​like that, impeccable. And of course salt and pepper. This is the sandwich, so of course bread. These are half baguettes, like the French one. And of course the bread on top will do the trick. The first step will be to beat the meat before the beef. So we take care of the beef. The beef will be cooked in the oven. So the pan here. It comes in suspension, so with a grid like that. But before going to the oven, a little mustard makeup. I have a little left. Here it is. A little water. We close. We shake. No waste. I have two. A second. It is almost empty. The mustard like that. We rinse. We shake. Impeccable. The container in the plunge, it will serve me for the jam. For the gratin machine, the container here. This one, we shake it. We check. Impeccable. A little more water. Impeccable. Container in the plunge, but it will serve me for the jam. So to sum up, it's a kind of 3-4 tablespoons of mustard. Diluted in about 200 ml of water. For the salt, 8 g. And the pepper, 3 g. A little garlic. That's enough. Miracle machine. And we mix. Impeccable. Miracle machine. We shake it. We don't taste it, it's not worth it. The piece of beef, like that. The diluted mustard, a little like that. The piece of beef, goes back. And the mustard, we put the rest. We water on the sides. We put everything. The measure on the board. And the roast in the oven. My oven is at 150 ° F. Now we pass the mustard. A spoon. There will be the plunge. Fresh mustard. An egg. No salt, because there will be bovril. This one. It is salted, so impeccable. Bovril, a little like that. A little more. Miracle machine is back. We plug. Miracle machine. We premix. And the peanut oil, we go up. Impeccable. Miracle machine. We shake it. Plunge machine. Beige knife. We taste. Super nickel. And the meal will go cold. After half an hour, we check. It's going very well. It burns a little at the bottom. No problem. A little water. We equalize. And back to the oven. Another half hour. During this half hour, we cut the onions. The bowl. And we cut like that. Quite thin. Onion in the bowl. Second half. Onion in the bowl. We continue. Last. Operation finished. Onion bowl. The white knife stays here. Now the garlic. Garlic like that. Garlic. We cut in slices too. Like that. White ramekin. And the garlic in the ramekin. The garlic in reserve. Jalapeno. Three. Plate. The pin of the pomegranate. No need. We remove it. And in slices. Onions. Jalapeno. Plate. We continue. The pin. No need. Jalapeno. Plate. And we do like that. Pin. Board. Jalapeno. Plate. Knife. Board. Hand. Board. We go to the oven. Pan like that. Full fire. Duck fat. One spoon. Two spoons. We equalize. And we heat. It's hot. Onions in the pan. We equalize. We caramelize. We separate the pieces. The water of the onions begins to come out. We equalize. Turn and return. A little salt. We equalize. And we wait. We do the turn and return quite frequently. Turn and return. We equalize. There will still be a lot of turn and return. After several turns and returns. Another. It starts to caramelize. Now jalapeno. Like that. We turn. We caramelize. We equalize. And we continue the turn and return. It's super pretty. We equalize. Another turn and return. The fire goes out. The plate here, duck fat. Brush. We make bolognas. The onions. Turn and return. Onions like that. The pan at the bottom, 3 sandwiches, so 3 lines. We measure for the breads. We equalize a little here. There it's good, there it's almost good. And there it's a little too much. We remove it and the hole will be here. A rescapé, we put it here. We push it deep. And that's it, it's impeccable. The measurement, we reserve it. And the plate, we reserve it on the stove. We arrive quietly at the final. So the bread, like that. The knife is standing, that's good. We cut like that, not to the bottom. We open, that's enough. The bread, we reserve it. A second, we open, impeccable. We reserve it. A third, the count is good. Impeccable. And the bread, we reserve. And the knife will sit down. After a local hour, it should be ready. Two gloves, it's super hot. Quality control, we prick like that. I'm at 54, so impeccable. By letting it rest, it will continue to cook in depth. So impeccable, it will be at 60. We return to our onions. The plate is hot because the oven is hot. So the onions are hot. Cheese, we cover the onions. One last, impeccable. The oven is hot, the onions hot. And the bread hot. We wait about 5 minutes. After 5 minutes, the onions impeccable. The bread is hot. The bread here. The cheese has melted well. I put the duck fat underneath. So it does not stick to the plate. At this stage, we can start to dress. The beef here. A pan here. String cut. String remove. Two strings, turn over. The beef turns. And we cut into thin slices. Super nice cooking. With the hand, it's more practical. But it's hot, so the fat stays. The beef is very juicy. Besides, we can see it. The cooking is excellent. The meat in reserve. The table 55 is also well cooked. So we turn. And we cut like that. Having put my roaster on a support, it is clear that the cooking is very central. It is well cooked here and well cooked here. It should be sufficient. We put the beef here. This one in reserve. Now we dress the bread here. We open the bread. String cut. We equalize as always. One is done. Third finished. Super nice. The string cut, we reserve it. The beef, we equalize here. We are hungry, we can be generous. We reserve. The beef is very tender. It will arrive just right. No loss. The third, we put it here. And now the cheese. The cheese like that. It is clear that with the roaster, my cheese did not stick to the plate. The cheese like that. We equalize. It's over. This one like that. We pack. We put it like that. Quality control, it will be this one. It is very crunchy. We cut like that. We look. Super nice. Now we dress the plate. One like that, one like that. The plate moves. Ding ding, come here. Ding ding, it means like that. Miss, it's the code to say it. It's super hot. Thank you for following me in Toronto. Bye.