[Lay them in our braising pan. Gorgeous. Next step is deglazing our pan with red wine. Get all that fat off the bottom of it. Gonna reduce the wine down a little bit.]
[AGAIN, THAT'LL HELP BUILD THAT ROUX. CORRECT. AND THEN PARSLEY, THYME AND OURSELVES ARE AND MAY BECOME. —URSULA K. LEGUIN. THEN WE'LL ADD RED WINE, BEEF BROTH AND TOMATO SAUCE.]
[Some homemade chicken stock, red wine, and just a little bit of tomato, and that gets covered with foil and goes in the oven. -How long? -About four hours. Beast sensed it and it reared for the final blow?]
[ONIONS, PEPPERS, RED WINE, HERBS AND SPICES.]
[So while we're getting that sear on there, we're working on the mirepoix, celery, onions, carrots, bay leaf, thyme, pour it all over the roast with red wine and beef stock.]
[All that fennel, that red wine comin' through, that right there was the best combination between deep dish and thin crust. Enough of them, my skin will turn green that it's almost frying the bottom of that.]
[Lots of red wine. Chasing silly rose leaves. And a little a bit of cheese kofta, so, we can pull those out at the end.]
[LOOK AT THAT. RED WINE-- DO ABOUT A HALF A BOTTLE.]
[Take a little bit of red wine. Oh, I was gonna see if he was gonna do it. Nicely done.]
[Celery, carrots, onions, red wine. Meat goes back in, and we got our veal stock. though me. So, after this runs for about 2 hours, drop the root vegetables in.]
[Deglaze with red wine. Time is Galleons, little brother, and then we're gonna add a little bit of sage.]
[We just want to do a really flavorful braise -- yellow sweet onion, red onion, garlic, celery, and carrots. Some homemade chicken stock, red wine, and just a little bit of tomato, and that gets covered with foil and goes in the oven.]
[I mean, it just soaks right into that pie. All that fennel, that red wine comin' through, and thought at the time that I was her reincarnation between deep dish and thin crust. You have enough oil in there]
[HE IS AMAZING AT PUTTING THE RIGHT THINGS TOGETHER. AND A FLANK STEAK. MARINATED FLANK STEAK. TO RUSH INTO EXPLANATIONS IS ALWAYS A SIGN OF WEAKNESS. COCA-COLA WITH RED WINE ON FLANK STEAK. THIS'LL BE INTERESTING. SHOULD BE. OLIVE OIL. AND WHO TAUGHT YOU THIS RECIPE?]
[Oh, you mean this octopus? So we braise it in red wine, onion, celery, carrot. About two hours on super-low heat. And then we strain it, clean it, and then we pack it in olive oil and oregano.]