maybe Oh Nick here I'm excited to introduce you guys the first video in a series called it's not gourmet bro and this was inspired by my friend Ashley Van Horn it's actually her idea and she's too busy with life to be here with me right now to cook this but I know she's here in spirit so let's get after it I've got my slow cooker out and most of these videos will be related to the slow cooker I've got a couple pounds of boneless short ribs and then I just went and kind of clean out my fridge I had some celery in there that's kind of getting old some scallions I've got a roasted jalapeno a couple sticks of cinnamon and then a bunch of tomato and left over from some burgers that I serve so we sliced all good slices out of the middle and then these over the ends I just hack those up I'm going to take this bowl right here slide these tomatoes into there and then I'll cut through my celery quickly and break this up and in the bowl little throw our scallions in there I've got one roasted jalapeno No so let's cut the end off and quarter that back going in there then our meat I'll lay this across the top and then I'll see than that I just want to make sure we have enough salt to go with this much meat and one more thing so I think that should be good you get some pepper going cinnamon stick and then I have some spices here Bailey's I'm going to throw two bay leaves if you'll set those aside for a second put those in right at the end oregano cumin got more chilli and garlic you could use fresh garlic you could season just the meat with these spices and then sear it off and get it in here but it's not that gourmet so let's just mix this up and we'll slam it into our slow cooker nice and full we're not going to put any liquid in here the stuff will melt down and provide a liquid we don't want to water this baby down so how's that looking good it's good a couple bay leaves on the top and as Ron Popeil would say set it and forget it we have aw I've got down here for four hours 49 minutes and we'll just check in with it every couple hours see how it's doing I think within four hours it'll be done so there it is we don't really have a name for it yet but we'll figure that out but let's remember it it's not gourmet Dubrow I had not gourmet bro all right check this out we've got about three and a half four hours in to pull these bay leaves so the meat is look it's fork-tender we just tested a piece look at our cinnamon and swollen kind of like Jesse's arms after coffee now but what I would do here is just grab it so ladle into the bowl maybe a little bit more veg some celery some little Tomatoes little piece of meat on the top a little bit more right there next I would grab a spoon slap that on the table we're not going to garnish it on the sauce you know why not going pay bro all right follow super simple in and up just like that drop that baby in there before work you come home dinner sir I'm paleo Nick showing you easy ways to keep it simple keep it fresh and above all you could pay up .
Video Description:
With excitement, I introduce a new category of videos titled "It's Not Gourmet, Bro!". My friend, Ashley Van Horne, AKA Paleo Madeline, came up with this idea and I am running with it. I've received several messages asking me to dumb down some of my food and show some ultra-simple preparations. This series is an answer to these requests. If "heavy on the meat" is a request you might make, then you'll want to tune in for this series...
November 28, 2020
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