I Finally tried the 2-Year Mother Steak!

Today is the day. We are opening up The Mother. A beef that was dry-aged for over two years. Chef how are you? What's up Guga? How are you? Thanks for having me chef. You promised. I'm here for one reason, one reason only. What's the reason? The Mother. Today? Yes. Today is the day. Are we opening The Mother? Let them know. Are we opening The Mother? So today is the day we're opening The Mother. Yeah! In the beginning of 2025 I went to his restaurant. We had some incredible dishes, one better than the other. But there was one thing that stand out the most and that was this The Mother. A beef that has been dry-aged for a long time. Now this is extremely valuable and that's because it passes the good bacteria to the fresh beef, making it more flavorful, tender and it is one of the reasons most people love his steaks. And today he's willing to put an end to that as we're gonna open it up and try it. But I was not prepared what he was about to do to me next. Listen Guga the busy season it's already here and I'm doing a lot of work, a lot of prep. You want to chill out and relax or you want to come help me out to cook? I think chef G is trying to get free labor everybody but I'm down. What are you doing? So we are taste tasting new dishes and I need your help sir. Oh taste testing I can do that? Yes. All right what are we doing first? Wood fire lasagna osubuco. Oh I'm down. All right let's go. As you know December is a high season for all restaurants and they're always changing their menu. But to make sure that the dishes are gonna taste good the chef always taste test and adjust before producing all of them. And his wood fire lasagna is very far away from traditional. I was excited to learn. This has been cooking on the josper oven for 12 hours okay. So this is a new dish that we're going to do today. Let's do it okay. Look at this Guga. Oh look how tender it is the bone just comes out like that chef. Wow! So we're gonna shred this down and we're gonna do a beautiful mix for our lasagna. So we're gonna use this instead of ground beef for lasagna? Oh yeah absolutely look at this. Wow! Hold on chef there's a little problem here because you know what I mean you have invited me to a taste test. Yeah. You're gonna put that on a lasagna? It's too good to put it on a lasagna chef. Is it 12 hours worth it? Yes. Yeah. All right take it away. How can I help? This is a wood fire lasagna. So we're gonna showcase wood fire and also a little bit of the vegetables that we have in season. Right now it's all the pumpkin. Okay so how do you make this? So first I'm gonna start with a little bit of olive oil here house made pasta. So now we're gonna go with Mornay sauce. So basically the difference between Mornay and bechamel it's that you know Mornay takes cheese. So we use vintage cheddar and parmesan cheese. The osso buco we were cooking earlier. Is this the same one that goes inside of the empanada tush? No no no. The meat itself yes the preparation is different. So this one it's similar to the one that we use on the gnocchi. What's the difference because the empanada is incredible. We've never had the empanada here but it's phenomenal. So basically this one has tomato sauce the other one doesn't. And now like I was saying we're using pumpkin so we did a little bit of pumpkin Mornay. So it goes all on top. So now we're gonna add a little bit of cheddar cheese, chives and now we're gonna put the pasta sheet. So this is a lasagna but with only two pasta sheets. So you're really filling the filling here. I like this chef. Yes so now we do a little bit of chives and we go right into the wood fire oven. So everything is pre-cooked already so we're just trying to get it like a little char. Absolutely yeah. That's gonna cook like this. Okay look at this. Wow that looks incredible chef. I love the little char that you have there. It came out of the oven completely seasoning. Smells incredible very not traditional. We finish with a little bit of basil, a little bit of olive oil and that's it. This is our osso buco wood fire lasagna. It's like a big empanada. You know what I mean? Like you have sheet on the top, sheet on the bottom, no sheet in the middle. Let's see if the quality is up to my standards okay. That's amazing! That is fire! You know what I feel the most chef I'm gonna be honest with you is the filling that you barely feel the pasta. So it's not gonna be a heavy dish. No, no, no. You know what I mean? It's a very light dish and that feeling with the sauces that you combine together. I love the char on the dough it's beautiful. Usually when you eat a lasagna it's you know melted cheese, it's very fluffy, very soft. Look this is crispy it's beautiful. It's a different texture that we added to a traditional lasagna. Chef this one is fire you should definitely not only put on the menu it's one of those dishes I think you should keep it year-round. Okay. Is this Guga approved? It's Guga approved for sure. Actually I'll eat the whole thing. All right. So I'll be completely honest with you when he said lasagna I had something completely else in mind. I don't know if this can be categorized as a lasagna but I'm glad I got to learn something completely new. But let's be real I was there for the mother. I've been waiting for this for months but what he decided to do next did not get me mad at all. Burger they're made out of picanha. What? Yeah! So if you are unfamiliar with this piece of meat this is culotte also known as top sirloin cap. Most importantly my favorite piece of meat. It's a Brazilian staple and we like to say in Brazil that if you disrespect it a Brazilian chef will wish diarrhea upon you. So you're using real picanha for your burgers. Yeah so it's a hundred percent picanha. Chef Brazilians will actually kill you for doing this you know that right? Really? Yes because that's like such a prestige piece of meat I mean look at it look at the marbling of this picanha. This is not choice grade picanha this is a prime picanha right here. You'll go to jail if you do that in Brazil. Yeah you're laughing but I'm serious and I'll be honest with you if I'm making burgers in any way I'll do the same. Okay let's do it then. Let's go. All right so we're gonna start grinding our um our picanha. And I love the ratio you get everybody with the fat look at that generous amount of fat and meat at the same time. That's how everybody should be making their burgers unreal. So for this recipe we do a hundred percent picanha and then this is my parria salt. So you actually season the meat before you make the patty. Yes sir we're gonna do a really nice mix and then we are going to do a four ounces patty okay. Got you. So for today's prep we are going to do about 2,000 burgers uh because December is here. Damn. Let's do it. All right let's get the job done. Yep chef G is putting me to work. All right this is burger number one out of 1,000 that we have to do today. Everything to open the mother you know what I'm saying. Before moving forward I want to thank today's sponsor Goldbelly. All right you guys know me I'll travel anywhere for good food but this time the food traveled to me. That's right I got this box straight from Goldbelly which ships legendary dishes from the most iconic restaurants in America right to your door. And I mean anywhere. If you got a mailbox they got you covered. I went big. We're talking the Russ and Daughters New York brunch for six straight from New York City. And this Christmas Yule log cake. If you've ever been to New York you know this is the good stuff. And if you haven't well you're about to see why people never shut up about it. Look at this hand sliced smoked salmon, bagels, cream cheese, everything came packed cold, fresh and perfect. I opened the box and it smelled like a New York morning. One bite and yeah I'm in heaven. The salmon just melts in your mouth. And this Yule log cake come on. It's rich, chocolatey, looks like Christmas on a plate and it tastes even better. So if you're looking for that perfect gift for everyone on your list or want to impress your friends and family with an unforgettable meal and make hosting a breeze this holiday season go to goatbelly.com and get 20% off your first order with promo code Guga. Thanks to Goat Belly for sponsoring this video. Now let's get right back to it. That was a lot of burgers and like every good restaurant you've got to do quality testing and so Chef G is going to cook a few of them for us to try. All right Guga so now is the time. You did a beautiful burger it looks so good. Parilla sea salt and we're going to cook this thing on the wood fire okay. Always on wood fire. Always always. I like this. All right now we flip and we're gonna add a little bit of caramelized onion and cheddar cheese. We're gonna toast our bread. That looks fire. Picanha burger everybody. Okay okay it's okay to use the queen for that it's okay. All right so now we're going to the oven to melt this beautiful cheese and also to get a little smokiness from this oven. All right so we have a beautiful nice and toasted bread Osobuco aioli. So we're gonna bring our burger double patty then we finish with a little bit of crispy shallots. And that is the picanha burger. Look at this juicy burger right there. You know we do things right here bro. I need to make sure it's up to my standards. Cheers. It's up to my standards? Oh that's so good. This is a very different burger. Super smoky. You feel charcoal flavor on it everybody. It feels like a steak when you're taking a bite. Super juicy creamy. So after all it wasn't that bad to do a picanha burger huh? No not at all. Love the little crispy onions that you put. This right here is magical and he fills it up the whole thing with the burger. Guga let me tell you something good work. Oh thank you I didn't do anything I just grounded a lot of burger. This man had me over there grinding picanha for everything. Finally. Yes. Yeah all right let's go let's get the mother baby. Guga we've been waiting for this moment so please have the owner. We're gonna open the mother everybody. Oh she is dense. So let me just tell you guys what I'm actually feeling right now. It is still heavy there's still a little bit of moisture but it feels like wood and the smell it smells incredible chef. Right here when I touch it everybody okay it's like a rock literally a rock there's nothing else that I can describe it. It's like crystallized meat if that makes any sense at all. To have a true comparison let's grab the other one. So this is dry-aged for 21 days only okay. Okay. You can see the difference. No there's a huge difference. All right we'll try it we'll put it against and then we'll see the flavor differences but let's open this up. Yeah. Let's open up the mother right now. Can you explain to people why did you do this so people understand? So the idea of the mother is to make it a little bit easier for the rest of the meat to enhance the flavor. The new pieces when they go into the fridge this mother will spread the love. Got it. So in essence everybody this is not something that you're going to be served here in Nosso Buco. No. Now I will be honest with you what's your expectation? Show me on your finger. Like this right here in the middle. Right in the middle so you're happy with this much. Yeah absolutely. It took us two years to get to this moment so what's gonna happen we don't know and that's the beautiful thing about it. Let's discover what's inside here. Let's see all right take it away chef please. All right let's go. Describe what's happening chef. It's hard it is very very hard but see it yeah we got something. You got something really okay. We do, we do, we do. Thank God I go to the gym to work out. All right let's see what's inside. Okay show me chef let's see. Wow! Take a look at that everybody. While you were hoping for a little bit of pinkness chef the pinkness is gone. Wow yeah there's no red meaty. No not at all and let me see in the inside. Oh chef it's a little bit pliable yeah. So that means we're gonna try it right? Heck yeah we're gonna try it. Look at that thing. You gotta trim it quite a bit. Oh wow! What do you think? I think this is it. You think that's it? Yeah this is. Out of everything this is what we're left with everybody. It's just this small piece which is still a little bit hard like prosciutto but at the same time I think you're right. I think it's the edible part of it. You know when you do the age and for this long we lost 99.5% of the beef. I think you lost 99.9. 99 yeah everything look what we got. Chef amazing let's put this against that and serve me a side dish. We're gonna do an amazing truffle mac and cheese that we're gonna share with this amazing dry aged New York that we have here. So now I would like to say it is enough talking and it is time to grill it so let's do it. Chef thank you so much for opening this up. Honestly it's a tiny little piece left everybody. Now what people cannot tell is the smell very funky, very pungent and very powerful smell. All right chef which one we're gonna try first? So just like your video we have to try the control first. He's been watching too much Guga Foods everybody. You gotta love Guga. All right let's try the control first chef let's go for it. Now I will say this one looks incredible he didn't even wait everybody. How does it taste? Okay okay. How does it taste? It tastes really good. Tastes money. And with this amazing truffle mac and cheese it is really good. Oh that's money. It is. It's a perfect combination both of them. Okay so just the filling itself. Like beef jerky. Yeah. Very very powerful. Yeah it's it's very very very funky chef. That's why Guga this is the mother. So first of all extremely dry. Yes it was like eating a piece of cardboard. Yes. It was disgusting. I like chef's honesty. That's how you know he's real everybody. We're not gonna lie we can't say this tastes good. No it doesn't. It doesn't. And it does no longer taste like beef. No. It was like eating a piece of wet old leather. No good at all it was not pleasant at all. But it was an incredible experience. Yeah absolutely. By the way you did an amazing work. You worked your off to get to this mother. Well done Guga. That was a lot of work everybody. I hope you guys enjoyed this video. If you did hit that thumbs up. If you're not a subscriber be sure to subscribe and we'll see you guys on the next one. And remember if you guys want to come to Osobuco all of the information will be on the link in the description down below. Take care everybody. Bye-bye.