hi my name is nick robinson i’m here with watchmojo.com and today we’re
with watchmojo.com and today we’re
with watchmojo.com and today we’re cooking up a special healthy recipe you
cooking up a special healthy recipe you
cooking up a special healthy recipe you can get some other recipe ideas on my
can get some other recipe ideas on my
can get some other recipe ideas on my own website any guards calm but today
own website any guards calm but today
own website any guards calm but today I’ve challenged Aaron Fraser esta hecha
I’ve challenged Aaron Fraser esta hecha
I’ve challenged Aaron Fraser esta hecha to come up with a healthy recipe can
to come up with a healthy recipe can
to come up with a healthy recipe can serve as a main dish say during the
serve as a main dish say during the
serve as a main dish say during the holidays and he’s showing us how to do a
holidays and he’s showing us how to do a
holidays and he’s showing us how to do a Spanish about it so Aaron today we’re
Spanish about it so Aaron today we’re
Spanish about it so Aaron today we’re making your Spanish bebut it sounds
making your Spanish bebut it sounds
making your Spanish bebut it sounds delicious what goes into it pretty
delicious what goes into it pretty
delicious what goes into it pretty simple it’s a mixture of a lot of really
simple it’s a mixture of a lot of really
simple it’s a mixture of a lot of really big flavors we have time mustard garlic
big flavors we have time mustard garlic
big flavors we have time mustard garlic smoked paprika green onion tomato and a
smoked paprika green onion tomato and a
smoked paprika green onion tomato and a little bit of olive oil to get it all
little bit of olive oil to get it all
little bit of olive oil to get it all together everything here is organic
together everything here is organic
together everything here is organic especially the meat yes and so what are
especially the meat yes and so what are
especially the meat yes and so what are the benefits of having an organic velvet
the benefits of having an organic velvet
the benefits of having an organic velvet the lack of hormones antibiotics and the
the lack of hormones antibiotics and the
the lack of hormones antibiotics and the overall health of the animal by what it
overall health of the animal by what it
overall health of the animal by what it eats right it’s really important because
eats right it’s really important because
eats right it’s really important because a lot of farm bred animals are fed
a lot of farm bred animals are fed
a lot of farm bred animals are fed actually animal by-products yes so in
actually animal by-products yes so in
actually animal by-products yes so in essential they’re made to be cannibals
essential they’re made to be cannibals
essential they’re made to be cannibals and there’s a lot of diseases that came
and there’s a lot of diseases that came
and there’s a lot of diseases that came from that but if you’re having an
from that but if you’re having an
from that but if you’re having an organic meat you’re safe from all of
organic meat you’re safe from all of
organic meat you’re safe from all of those things red meat is only bad for
those things red meat is only bad for
those things red meat is only bad for you if it is industrial red meat organic
you if it is industrial red meat organic
you if it is industrial red meat organic red meat you should have infrequently in
red meat you should have infrequently in
red meat you should have infrequently in small amounts what you should have
small amounts what you should have
small amounts what you should have because it’s an important source of some
because it’s an important source of some
because it’s an important source of some amino acids and b vitamins and b
amino acids and b vitamins and b
amino acids and b vitamins and b vitamins are crucial to life and very
vitamins are crucial to life and very
vitamins are crucial to life and very hard to get anywhere else and in red
hard to get anywhere else and in red
hard to get anywhere else and in red meat and b vitamins are important for
meat and b vitamins are important for
meat and b vitamins are important for neurological function so do include
neurological function so do include
neurological function so do include organic red beef in your meal plan for
organic red beef in your meal plan for
organic red beef in your meal plan for your family and frequently and of course
your family and frequently and of course
your family and frequently and of course this is a great recipe to start with so
this is a great recipe to start with so
this is a great recipe to start with so tell me what are the steps to making
tell me what are the steps to making
tell me what are the steps to making your spanish pivot this is a pretty
your spanish pivot this is a pretty
your spanish pivot this is a pretty simple one once you’ve got everything
simple one once you’ve got everything
simple one once you’ve got everything done set aside here it’s just mixing it
done set aside here it’s just mixing it
done set aside here it’s just mixing it together marinating it either overnight
together marinating it either overnight
together marinating it either overnight or just for a few hours so let’s let’s
or just for a few hours so let’s let’s
or just for a few hours so let’s let’s get going absolutely
so let’s make this marinade tell me
so let’s make this marinade tell me about these ingredients as you put them
about these ingredients as you put them
about these ingredients as you put them in okay well we’re gonna start with a
in okay well we’re gonna start with a
in okay well we’re gonna start with a little bit of time that’s just strictly
little bit of time that’s just strictly
little bit of time that’s just strictly for the aromatics want to bruise it a
for the aromatics want to bruise it a
for the aromatics want to bruise it a little bit as you threw it in that
little bit as you threw it in that
little bit as you threw it in that releases all the flavors oils in it let
releases all the flavors oils in it let
releases all the flavors oils in it let loose um a little bit mustard for the
loose um a little bit mustard for the
loose um a little bit mustard for the tartness all the mustard yeah we’ll do
tartness all the mustard yeah we’ll do
tartness all the mustard yeah we’ll do some garlic now that’s a lot of garlic
some garlic now that’s a lot of garlic
some garlic now that’s a lot of garlic we’re putting all that garlic um you
we’re putting all that garlic um you
we’re putting all that garlic um you could again it depends on how long do we
could again it depends on how long do we
could again it depends on how long do we want to marinate it for if it’s quick
want to marinate it for if it’s quick
want to marinate it for if it’s quick one you can do a little more it’ll get
one you can do a little more it’ll get
one you can do a little more it’ll get more in there but yeah a good amount of
more in there but yeah a good amount of
more in there but yeah a good amount of skin a little bit of vinegar this one’s
skin a little bit of vinegar this one’s
skin a little bit of vinegar this one’s apple cider vinegar so organic part yep
apple cider vinegar so organic part yep
apple cider vinegar so organic part yep we could use red wine vinegar we could
we could use red wine vinegar we could
we could use red wine vinegar we could use red wine but typically that’s for
use red wine but typically that’s for
use red wine but typically that’s for longer need that will add the olive oil
longer need that will add the olive oil
longer need that will add the olive oil chopped spine it all together now we’ll
chopped spine it all together now we’ll
chopped spine it all together now we’ll do a little bit of the smoked paprika
do a little bit of the smoked paprika
do a little bit of the smoked paprika now I smoked rather than regular paprika
now I smoked rather than regular paprika
now I smoked rather than regular paprika is that Spanish style yeah it adds a
is that Spanish style yeah it adds a
is that Spanish style yeah it adds a regular paprika can be a little bit too
regular paprika can be a little bit too
regular paprika can be a little bit too spicy this has a little bit of smoky
spicy this has a little bit of smoky
spicy this has a little bit of smoky earthy flavor to it and color copy of
earthy flavor to it and color copy of
earthy flavor to it and color copy of medical a little bit of green onion
medical a little bit of green onion
medical a little bit of green onion freshen up a little bit and tomato just
freshen up a little bit and tomato just
freshen up a little bit and tomato just to give it a little bit of brightness
to give it a little bit of brightness
to give it a little bit of brightness and acidity mix it up and then we’ll mix
and acidity mix it up and then we’ll mix
and acidity mix it up and then we’ll mix it back up with the meat and we’ll let
it back up with the meat and we’ll let
it back up with the meat and we’ll let it marinate
it marinate
it marinate you
so you just feel free to go right in
so you just feel free to go right in there with your fingertips get
there with your fingertips get
there with your fingertips get comfortable get intimate with your meat
comfortable get intimate with your meat
comfortable get intimate with your meat yeah rub it right in yeah you’re
yeah rub it right in yeah you’re
yeah rub it right in yeah you’re literally rubbing it right in do you
literally rubbing it right in do you
literally rubbing it right in do you have any tips for how long you should be
have any tips for how long you should be
have any tips for how long you should be marinating if you have to do it in a
marinating if you have to do it in a
marinating if you have to do it in a more short-term being a couple hours
more short-term being a couple hours
more short-term being a couple hours before dinner I would do something like
before dinner I would do something like
before dinner I would do something like a vinegar something more potent I prefer
a vinegar something more potent I prefer
a vinegar something more potent I prefer to leave it overnight with a little bit
to leave it overnight with a little bit
to leave it overnight with a little bit of red wine but if you do that with
of red wine but if you do that with
of red wine but if you do that with vinegar it will actually cook the meat a
vinegar it will actually cook the meat a
vinegar it will actually cook the meat a little bit so when you go to cook it
little bit so when you go to cook it
little bit so when you go to cook it will have a different texture won’t be
will have a different texture won’t be
will have a different texture won’t be the same so if you’re marinating it
the same so if you’re marinating it
the same so if you’re marinating it overnight red wine yes short-term
overnight red wine yes short-term
overnight red wine yes short-term vinegar yes that’s not amazing tip we’re
vinegar yes that’s not amazing tip we’re
vinegar yes that’s not amazing tip we’re gonna sear it under high heat to get at
gonna sear it under high heat to get at
gonna sear it under high heat to get at the outside sort of seal and brown and
the outside sort of seal and brown and
the outside sort of seal and brown and then we will put it in the oven under
then we will put it in the oven under
then we will put it in the oven under lower heat to sort of let it settle and
lower heat to sort of let it settle and
lower heat to sort of let it settle and cook in the connective tissue will
cook in the connective tissue will
cook in the connective tissue will actually soften and how long do we leave
actually soften and how long do we leave
actually soften and how long do we leave it in the oven depending on Holly the
it in the oven depending on Holly the
it in the oven depending on Holly the whole a kit done I leave it about 10
whole a kit done I leave it about 10
whole a kit done I leave it about 10 minutes
so is it ready to eat now no you’d want
so is it ready to eat now no you’d want to let it sit for a couple minutes to
to let it sit for a couple minutes to
to let it sit for a couple minutes to let the juices kind of go back into the
let the juices kind of go back into the
let the juices kind of go back into the media to cut it right now you’ll see the
media to cut it right now you’ll see the
media to cut it right now you’ll see the juices will just kind of fall out all
juices will just kind of fall out all
juices will just kind of fall out all right so the last step yeah we’ll take
right so the last step yeah we’ll take
right so the last step yeah we’ll take them and put them out they SAT for a
them and put them out they SAT for a
them and put them out they SAT for a couple minutes now so this should be
couple minutes now so this should be
couple minutes now so this should be ready to slice so what do we do with the
ready to slice so what do we do with the
ready to slice so what do we do with the juice once we’re done slicing and
juice once we’re done slicing and
juice once we’re done slicing and plating a lot of people like that flower
plating a lot of people like that flower
plating a lot of people like that flower and all those things yeah and don’t do
and all those things yeah and don’t do
and all those things yeah and don’t do that there’s no need for that you would
that there’s no need for that you would
that there’s no need for that you would just take this and you could even if you
just take this and you could even if you
just take this and you could even if you want to be really sheffy about it so you
want to be really sheffy about it so you
want to be really sheffy about it so you could add a little strainer here in pour
could add a little strainer here in pour
could add a little strainer here in pour it over the strainer over the meat
it over the strainer over the meat
it over the strainer over the meat before you serve it so you can slice it
before you serve it so you can slice it
before you serve it so you can slice it fan it out poured over top gets its own
fan it out poured over top gets its own
fan it out poured over top gets its own juices wonderful so how do we slice
juices wonderful so how do we slice
juices wonderful so how do we slice these we always want to cut any meat
these we always want to cut any meat
these we always want to cut any meat with grains in it especially against the
with grains in it especially against the
with grains in it especially against the grain so if the grains are going this
grain so if the grains are going this
grain so if the grains are going this way here you would cut perpendicular to
way here you would cut perpendicular to
way here you would cut perpendicular to them it’ll help the five you’ll see as
them it’ll help the five you’ll see as
them it’ll help the five you’ll see as we cut it the fibers come to an end and
we cut it the fibers come to an end and
we cut it the fibers come to an end and they pull apart so especially I guess if
they pull apart so especially I guess if
they pull apart so especially I guess if your meat is a little tougher you want
your meat is a little tougher you want
your meat is a little tougher you want to make sure to do this absolutely and
to make sure to do this absolutely and
to make sure to do this absolutely and of course as every chef has told me so
of course as every chef has told me so
of course as every chef has told me so far you’re really only as good as your
far you’re really only as good as your
far you’re really only as good as your cutting knife that’s right when you’re
cutting knife that’s right when you’re
cutting knife that’s right when you’re preparing to serve your food so are we
preparing to serve your food so are we
preparing to serve your food so are we ready to plate it I think so
so Aaron this meat is cooked to
so Aaron this meat is cooked to perfection it’s just the perfect pink
perfection it’s just the perfect pink
perfection it’s just the perfect pink the perfect outside now this is really
the perfect outside now this is really
the perfect outside now this is really hard for most people to do at home
hard for most people to do at home
hard for most people to do at home what’s your best tip for cooking your
what’s your best tip for cooking your
what’s your best tip for cooking your meat to perfection someone taught me a
meat to perfection someone taught me a
meat to perfection someone taught me a long time ago how to use your fingers
long time ago how to use your fingers
long time ago how to use your fingers and the muscle and your thumb to figure
and the muscle and your thumb to figure
and the muscle and your thumb to figure out because you really have to feel it
out because you really have to feel it
out because you really have to feel it as I said that the bev at has different
as I said that the bev at has different
as I said that the bev at has different thicknesses and you that middle part is
thicknesses and you that middle part is
thicknesses and you that middle part is what’s most important the thing they
what’s most important the thing they
what’s most important the thing they showed me was you can take your your
showed me was you can take your your
showed me was you can take your your pinking your thumb and you touch your
pinking your thumb and you touch your
pinking your thumb and you touch your thumb your pinky press them together if
thumb your pinky press them together if
thumb your pinky press them together if you feel that the muscle and your thumb
you feel that the muscle and your thumb
you feel that the muscle and your thumb it’s pretty tight yeah that would be
it’s pretty tight yeah that would be
it’s pretty tight yeah that would be well done Wow the next one would be
well done Wow the next one would be
well done Wow the next one would be medium well medium well the next one
medium well medium well the next one
medium well medium well the next one movie medium your middle finger medium
movie medium your middle finger medium
movie medium your middle finger medium says saw is getting soft look that would
says saw is getting soft look that would
says saw is getting soft look that would be medium rare medium rare and then take
be medium rare medium rare and then take
be medium rare medium rare and then take it right out and just let it loose and
it right out and just let it loose and
it right out and just let it loose and that would be read that’s the softest
that would be read that’s the softest
that would be read that’s the softest right so as you’re feeling it you can
right so as you’re feeling it you can
right so as you’re feeling it you can see how it goes wonderful well thank you
see how it goes wonderful well thank you
see how it goes wonderful well thank you so much I’ve learned so much in this
so much I’ve learned so much in this
so much I’ve learned so much in this segment today so thank you so much for
segment today so thank you so much for
segment today so thank you so much for watching watchmojo.com and catch us next
watching watchmojo.com and catch us next
watching watchmojo.com and catch us next time for some more healthy recipes
”
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