I have so much freedom cooking following his instructions, I cooked this dish with the lid on the stove and the pot out on my lawn. Left it there aprox 3 hours and house burned down. But it's my choice.

@matthewpham9525

4 жыл бұрын

You have no choice in the stock cube though

@op3l

4 жыл бұрын

@@matthewpham9525 the stock cube was in my car

@brianfitzsimmons6074

4 жыл бұрын

You made the right choice except you might wanna add the stockpot before putting the lid on the stove

@Pete_952

4 жыл бұрын

Too bad your stoopid

@gazzarover

4 жыл бұрын

LMFAO!!!

I just can't stop watching his videos. I know it's my choice. This guy's the real deal!

@MikeTheD

4 жыл бұрын

Totally your choice.

@billy4072

4 жыл бұрын

jack flash I feel , even he knows. He’s a p Rick 🙄

@jeremystewartxyz

3 жыл бұрын

Approx 20-25 videos watched today. My choice.

@seanski77

3 жыл бұрын

It’s knorr choice

@armind7

3 жыл бұрын

I’m just going to igknorr your comment.It’s very simple,very delicious.My choice.

*Marco before breathing* “It’s very simple.”

00:32 DUAL WIELDING water jugs! somebody stop this madman! (Don't actually try to stop him; it's his choice)

@Noba46688

3 жыл бұрын

Dabburu waata pooru (double water pour; sounds like some shit from an anime, hence the probable Japanese pronunciation)

@kyrios0307

2 жыл бұрын

@@Noba46688 MPW is a [STAND USER]

@Noba46688

2 жыл бұрын

@@kyrios0307 I can’t remember what I was trying to say with my comment

@Anteater23

2 жыл бұрын

Akimbo

I love that all the comments are funny but respectful and loving, never offensive. That proves he is loved and considered the best

" Today we gonna learn how to make a nuclear reactor " Marco: " very simple, very easy. Add knorr beef stock pot and melt with the water for the coolant. To let the reaction begin, I made a paste, with olive oil and knorr stock cube and I spread it on it that in my opinion, give a nice flavor to the reaction".

@SKyrim190

3 жыл бұрын

"You can use carbon rods to absorb the neutrons and control the reaction. Or don't. It's your choice really"

@TheReapersSon

3 жыл бұрын

@@SKyrim190 There is no recipe!

@SKyrim190

3 жыл бұрын

@@TheReapersSon *nuclear explosion in the background*

@4zazel777

3 жыл бұрын

"the onion doesnt need to be chopped perfect" *splits atom*

@Amm17ar

2 жыл бұрын

Rumour has it Cherynobyl happened because they forgot to add the knorr stock pot during the training test.

Give me that with a tray full of Yorkshire puddings, that looks absolutely delicious

@Ass_Burgers_Syndrome

2 жыл бұрын

Yeah that is some serious food porn.

Keep the lid off so you can keep adding stockpots.

@foodicalypse

3 жыл бұрын

It's your choice

@allstarlord9110

3 жыл бұрын

In my opinion it gives a better flavour than salt

@gaborrozsa6033

3 жыл бұрын

Stock pots saving time to add salt pepper garlic and this and that..........everything in one cube idiots!!!! 😂😂😂

@gaborrozsa6033

3 жыл бұрын

And yes Knorr is the best of that... 👍👍👍

Marco Pierre White is a genius.

@blueballs1123

5 жыл бұрын

So is your mom. Owned.

@Borals

4 жыл бұрын

Blue Balls no u

@blueballs1123

4 жыл бұрын

@@Borals No, you.

@pliit2101

4 жыл бұрын

@@blueballs1123 no u

@blueballs1123

4 жыл бұрын

@@pliit2101 No, you.

Laughing at all the people who think this would be bland and tough. It is delicious, light natural flavour of the beef and the heaviness of the sauce, perfect combo with the vegs and peas.

@BrianBaastrup

5 жыл бұрын

Have you tried this recipe?

@d3toxd670

5 жыл бұрын

​@@BrianBaastrup I've actually followed this to what Marco suggests but seared the meat first unseasoned and added a few other veg into the mix, Bloody lovely. I cooked mine 4 hours but kept the lid on(it does have a steam hole though) so had to top it up twice and did as he suggested skimmed the top maybe every hour or so. I didn't use small onions but 2 large white and 2 red with some leaks as well. I know i deviated away a little but as Marco always says " it's up to you". Defo worth cooking now the winter months are here.

@zmodem4619

5 жыл бұрын

The people who've said these things don't have the first clue what happens to meat when you submerge it in water alongside all of these intense flavors (whole onion, whole peppercorn, bay, thyme, celery, and carrots). When you combine these strong aromatics in water this way, especially with such a prolonged simmer time, the meat infuses itself with the moisture of the water. While that's happening, it is constantly trading out less flavorful moisture with the infused water and all of those other ingredients. Alongside the heavy brown gravy, which is nice and salty with a tangy beef stock punch, this meat is absolutely brilliant. If you start with overly salted, heavily flavored beef, and then you pair it with a heavily salted sauce, you get super salted garbage. Chef Marco has done a wonderful job here. I've made this, and yes, it is delicious. If you want something more flavorful, reverse sear this _after_ it's done cooking, but before slicing, and you'll get a fantastic crust that can help transition the flavor with its savory texture.

@druidboy76

5 жыл бұрын

Oh fuck off. We are laughing at you And your assumed authority

@Nikp117

4 жыл бұрын

@@d3toxd670 sounds like a delicious alteration

For the people that trying to shit on Marco and his cooking. I cooked this exact same recipe for 16 people a couple of days ago, people were losing their shit over the gravy and they kept asking me to tell them the gravy recipe, I didn't have baby onions so I used broccoli instead which is a great substitute I think and as Marco said before, it's your choice, you are cooking and he is just giving you the idea. My wife who's a very picky western food eater(she is Chinese) loved it also and said that it's amazing.

@MansMan42069

4 жыл бұрын

People only focus on the technical because that's all they see from most celeb chefs today. Marco sells you his philosophy on cooking and tells you to make it your own. But people don't want to think.

@sb_dunk

4 жыл бұрын

If we want to shit on Marco, we can. It's our choice!

A fantastic recipe, with clear step-by-step instructions and under 3 minutes, what a genius!

I have done brisket today but Instead of boiling and did it on the slow cooker for 4-5 hours low and slow. I then used the stock in my gravy and served with simply mash and peas .quick tip if you are making a roux for your sauce make sure you cook (keep simmering the gravy ) for at least 30 mins to get rid of the flour taste. Also add a few knobs of butter for a nice sheen and richness to your gravy. It's great to get tips like this from the master that you can adapt. But it's your choice remember.

That's the kind of recipe where the stock actually is useful

@51TGM71

4 жыл бұрын

yeah for fish and steak it makes no sense but stuff like this is totally legit (for home cooking).

@51TGM71

4 жыл бұрын

@Shlomo Shekelberg great mate, but I promise there is a reason why no restaurant does it

@MrAhuraMazda

4 жыл бұрын

@@51TGM71 restaurants use premade stock all the time. It's called Chicken Base. I can promise you ALL the Latin American restaurants you've been to have used base to fortify their soups. And most restaurants use premade demi cause making restaurant quantities of demi requires special equipment that drain at the bottom and takes 20 hours. Michelin star places make their own, but they also make their own vinegars and probably grind their own flour.

@droogiesouls8635

4 жыл бұрын

Find it hilarious these armchair "cooks" are judging a cooking legend.... Just hilarious

@Pete_952

4 жыл бұрын

@@droogiesouls8635 "Douche Nozzles" work for me. I hate smarmy pricks

Marco is infectious! I love him!

Made this for dinner yesterday. Really easy and very tasty. Had it with mashed potatoes. Had some left over so had that for lunch today.....Wow - flavour intensified 3 fold. So, with the kind permission of PMW, next time I make it, I'm leaving it for 24 hours before eating.....

@andrewdorman5600

3 жыл бұрын

Resting the joint for 24-hours is, of course, your choice.

@rainforestriver4899

2 жыл бұрын

It's your choice.

@mjlotus

9 ай бұрын

These kinds of dishes are often better the next day, for some reason!

I made my first roux and gravy the other day. It was a lot of fun and wasn't that hard. Definitely recommend giving some of these things a try if you're curious

@TopStrikerMaverick

Жыл бұрын

I’m not curious, and that’s my choice

@user-wh6sp6st8s

9 ай бұрын

Good on you. This is what cooking is all about.

I've been watching and re-watching these videos for 2 years. I know I have a problem but this guy is spellbinding.

Did this today and it was excellent. I also had a Knott Gravy pot which I put in the boiling stock. 3 hours later it still hadn’t broken down! Would make a good plug for a burst car radiator! Superb brisket and a portion for tomorrow 👍🏻🍷🍷

Yum. Think I'm gonna try this.

How long does it take? Well, it's your choice. But approx, 5 hours, max 5 minutes.

3 жыл бұрын

For me, I prefer 10,000 oC for 2 months - but that's my choice.

Read most of the comments here and I'm quite surprised that a lot of people here never had boiled / braised beef. Wow.

@danielwggudan2

2 жыл бұрын

Seriously. I never would’ve believed it was such a rarity in so any people’s lives lol

something about his voice is so soothing.

He always makes it look easy... Gonna try it, to see if it is.

It's your choice.

@lotsofhairbutnomoney3705

4 жыл бұрын

It's ur mom's choice

This man is a genius! Few ingredients, it absolutely looks amazing though!

@TheGodYouWishYouKnew

4 жыл бұрын

David Ghazi Huh? It’s a pot roast. Nothing genius about it.

@user-yv3zk1lk6c

4 жыл бұрын

@@TheGodYouWishYouKnew its a genius pot roast

I never thought I would look at boiled beef and think to myself, mmmm looks tasty

Him and his stock pots. Never leaves it out in his cooking it seems!

Looks great

Wonderful! I love the Knorr stockpots. This is a great beef recipe. Thanks for this.

Very quick, very simple. You will need.....

That's beautiful.

Amazing!

Beautiful♥

Best chef it's ever about him only the food and it's fast done

Criticize all you want, but he’s the one with a Breitling watch in his pocket and a Range Rover being warmed up outside by Mr Ishi, a Japanese driver.

@RICO_SUAVE_86_

3 жыл бұрын

Lol exactly! His net worth is $50 M. I love Marco Pierre White!

@joelymcpoely

3 жыл бұрын

...I'm confused. Is the Japanese driver bit important? Do Slebs with non-Japanese drivers get looked down upon? And is MPW's driver actually called Mr Ishi or did you just make that up for no particular reason?...genuinely curious.

@burkea29

3 жыл бұрын

@@joelymcpoely Marco has a japanese driver called Mr Ishii. He's a top bloke.

@bulldozerchn

3 жыл бұрын

@@joelymcpoely I think MPW doesn’t drive so Mr. Ishii is his chauffeur

@Dunkaroos248

3 жыл бұрын

Breitling watches aren’t all that expensive. They can be had for around 3 grand for most models. Navitimer is a little more

I love watching top class chefs cook they make it look so easy

I wish someone would love me as much as he loves Knorr Rich Stockpot

Simply the best.

i love the rich texture

New Marco, great!

that looks crazy good

Best British chef in my opinion. And his videos dont get the ratings they deserve

These videos were the best move knorr ever made

That's how easy it is .. We use knorr stock pot too .. but in my country it's knorr cube

It was like poetry in motion, I applauded at the end. Of course, it was my choice

I just ate and I’m suddenly hungry again. This would be an amazing Sunday dinner.

Always be generous with the garnish.

@lotsofhairbutnomoney3705

4 жыл бұрын

[stockpot]

Damn that looks good

One of the best chefs who ever lived. He's obviously got a real with stock pot. Just add salt and pepper when he saysit. He's the man who taught Gordon Ramsey. Brilliant man, brilliant chef

Approx

@AmbientWanderer

4 жыл бұрын

Max

@BrandonHocky

4 жыл бұрын

Neil Donohoe it’s your choice

@pavledrakulic9456

4 жыл бұрын

There's no real recipe

@stopdropandroll

4 жыл бұрын

10 beef stock pots

This guy could make a turd seem like a fine dish with as much mastery as he has

Im just here to hear Marco say stockpot, it's so curious

@foodicalypse

3 жыл бұрын

It's your choice

I listen his videos when I can't fall to sleep

When i think of pot roast i think of cold weather one of my favorite dishes to eat when it cold and rainy fall winter but i always have biscuits on the side to soak up that extra gravy nothing goes to waist on that plate your method. Of cooking it is good but i use a slow cooker for the ones who have to work all day by the time you come home its ready

2:16 that’s how I present my Spam luncheon meat lol

With his recipes you can probably do without the stockpot and it would still be great.

Hello!! I'm from the Philippines and I'm fascinated about the recipe. In the Philippines Knorr Stockpot is not common here, what are the alternatives for the Knorr Stockpot?

I don't have Knorr Brand Stockpots. can I substitute for just any ol' stock/bullion product?

Use gravy master as a substitute for your stock pot cube, your choice. Knockout hit for a pot roast gravy.

👌👌👌

Whisper some sweet words in my ears about knorr marco

Will this work with a continental stockpot

@BT-kc3ee

4 жыл бұрын

Knorr stockpot only I'm afraid.

@haruspex1-50

4 жыл бұрын

If you want that rich meaty flavour then only Knorr beef stockpot will do. The beauty of the Knorr beef stockpot is that it locks in the flavour to a degree unlike other substitutes. So the simple answer is no my friend. A continental stockpot just will not suffice. I hope that answers your question

I like how everyone makes jokes about using stockpots when the majority of us will ourselves prefer using them to making stock from scratch. Marco is simply appealing to us average home cooks, not expert chefs

@Emily-pd2hi

2 жыл бұрын

I miscomprehended your comment.

Which part of the brisket though, flat or the point? If i were to do this i would use the flat because theres less fat to break down while cooking.

The ingredient list mentioned olive oil. Did I miss where he used it?

I buy brisket from my butchers but it’s like sirloin, it’s amazing

Alright to all the 3 starred chefs out there. Marco is doing this properly. It’s brisket that he’s slow roasting in water. Brisket is an extremely tough cut of meat that needs to really be broken down. What he’s doing is injecting flavor into the meat with this technique. Searing it isn’t gonna do anything other than inhibit some of that flavor to get down into the meat. You don’t sear brisket before it’s cooked. A pit master smoking a brisket would just season it and throw it on a cooker at 250° f. Searing here is pointless.

@isodoublet

5 жыл бұрын

"Searing it isn’t gonna do anything other than inhibit some of that flavor to get down into the meat. " That's really not how searing works. It doesn't make the meat any more waterproof. It makes it less. So yeah, searing it would actually add flavor as it does with absolutely everything else. Brisket is not some special snowflake cut that's immune to the laws of physics.

@bubbazanetti204

4 жыл бұрын

@@isodoublet ??? The point of searing meat is to create flavor and crust and to keep juices in. So how do you figure searing the brisket wont keep the flavored juices out?

@isodoublet

4 жыл бұрын

@@bubbazanetti204 " to keep juices in." As I said, that's a myth. Searing doesn't keep juices in. See for instance Kenji Lopez Alt's tests.

Since watching these videos I've gained more confidence in the kitchen, ricecrispies and beef stockpot... its your choice but dont judge me until you've tried it out

Can you still sear the meat before boiling?

@Daized2009

5 жыл бұрын

Elias Bardis Breaks the proteins down when/if slow cooked so the seared part would fall off when slow cooked.

@beeble2003

3 жыл бұрын

There's not much point searing it, unless you don't have stock available. The caramelized bits will just dissolve into the water, so searing will just make the boiling liquor taste better. That's a good idea if all the flavour of your gravy is going to come from there but, if you're going to add stock, there's not much point.

Marco's dishes are all so British.

Where do you get those little onions? Just from the jar?

@mjlotus

9 ай бұрын

You can buy them frozen in the USA. I use them in chicken pot pie.

He’s never once articulated the word ‘approximately’ in its entirety. I’m wondering if he has a legit impediment that prevents it.

@foodicalypse

3 жыл бұрын

It's your choice

@DeclanAWhelan

3 жыл бұрын

Says the person who doesn't complete the word 'legitimately' in the comments section.

@RV-vx9ek

3 жыл бұрын

@@DeclanAWhelan Legitimate*. Nice one man hahaha

@LV426Survivor

3 жыл бұрын

You know what he means, I know what he means, I appreciate his economic approach to words. It's very simple. Delicious.

@patrickjamesbissett2910

2 жыл бұрын

He says approx half of approximately.

Could you sear at the end or would it dry out the beef? Seems wierd just serving boiled beef, I'm sure it's still delicious

@AmbientWanderer

4 жыл бұрын

You can, it's really your choice

@dh1380

3 жыл бұрын

There's no real recipe

I'm cooking this right now and I'm really wondering: is there no salt in it at all except the beef stockpot in the gravy?

@mjlotus

9 ай бұрын

The stockpot is salty.

@1425363878

9 ай бұрын

Yeah, but it's only in the gravy, right? It's not in the meat.@@mjlotus

@AlexLR

5 ай бұрын

How was it? Im cooking it this weekend and that was my thought. I'd definitely season the gravy to taste but not sure about the cooking stock, I think I'll put a little bit of salt in it.

if i'm doing brisket - you can't beat doing it in the pressure cooker.

Boiled beef seems strange but it's hard to argue with those results

How does the meat stay red when you boil?

@tacomadavis3244

4 жыл бұрын

@Stephen Carr I too noticed this which is why I think he mentioned the horseradish at the end of the segment

Who am I to argue, but I'm surprised he didn't caramelise the meat.

@hallnoats4ever

6 жыл бұрын

adrian peirson boiled meat? I dint think so!!!

@Bbbuttersknife

6 жыл бұрын

its braising fool!

@mikea6710

6 жыл бұрын

MPW usually would seal slow cooked meat (caramelising in the process)

@user-mt6nr4pr9j

6 жыл бұрын

what i was expecting to hear at the beginning: olive oil in the pan!

@ericmack9593

6 жыл бұрын

Bbbuttersknife what he did wasn’t braising, since braising is a combination cooking method. If he would have seared the brisket first then it would be braised. What he did was essentially poach the brisket.

What would happen if I used a different brand of beef stock or homemade beef stock? Would it explode? Disintegrate? Become poisonous?

1:52 The Money Shot

1:31 What is this Meltar Butter he speaks of???

My god, the color on the brisket

About one hour and 15 minutes in a pressure cooker. 👍🏻

Nowich beef stockpot? New sponsor?

Stockpot used @1:50 Edit: stockpot given its deserved props @2:30

"So we cover this...............joint. With water." Madman

I think he's got a gentleman's agreement woth knorr. Lol. Considering the logo is the first thing you see when the video starts.

@robertryan6782

4 жыл бұрын

No shit.

Every chef is different but I expected gordon to cook a little like Marco with gordon being a student of his. They cook nothing alike. But both of the chefs dishes are exquisite in all regards.

@beeble2003

3 жыл бұрын

Gordon is more modern and a lot more energetic but, if you watch recipe videos from both of them, they're both very careful to explain why they're doing things. Also, I think most of the Gordon Ramsay videos I've seen have been focused on a particular recipe whereas, really, these MPW videos are more about general technique, illustrated by a particular recipe.

"Carve it like Sunday roast". You mean like a confused heap of fragments?

W Why do you add stock to everything

@dozzio

4 жыл бұрын

Carlos Ibarra you it’s his choice

@carlosibarra1900

4 жыл бұрын

I respect his cooking but every video he's adding stock

@exploringwithasmr

4 жыл бұрын

@@carlosibarra1900 Because he's advertising the brand.....

Marco loves his gravies thin

Michelin ⭐️

Tip: Replace meat with stockpots, add coffee & simmer for three hours, approx.

@AmbientWanderer

4 жыл бұрын

Thanks for the recipe. I will definitely be trying this

Pot in the pot

🎶 Boiled beef and carrots, boiled beef and carrots 🎶

8-10 portions of eat that on my own 😂😂

Marco be like: yo I heard you like stock so I added beef stock pot into the already made beef stock from the brisket

@beeble2003

3 жыл бұрын

The boiling liquid will be very weak as the meat wasn't browned and there were no bones in there. Use it without adding pre-made stock if you want, but it'll give you a very pale, unattractive, bland gravy.

Legend has it Marco doesn’t use cutlery. He merely scoops scalding hot soup from the bow with his bare hands. With every meal he drinks a half litre of olive oil and eats 3 raw stock pots

@JWD1992

Жыл бұрын

It's his choice, really.

The peas we're not listed in the imgredients

@jimlunn

3 жыл бұрын

Neither were the creamed potatoes