Fallout Recipe: Brahmin Ramen

Fallout Recipe: Brahmin Ramen

what’s going on guys this is wrapping between two forks back again to speak with a brand new recipe so since most of us are either on lockdown quarantine or some kind of confinement to protect ourselves from this virus we’re all kind of limited on what kind of content we’re creating so I am going to be doing some fallout recipes some inspired by the franchise fallout if you guys haven’t had a chance to play that game before fall is a fantastic franchise kind of like a post-apocalyptic kind of deal my favorite one is of course fallout 4 it’s one of the best fall Fallout games I’ve played so anyhow today we’re actually going to be doing a fallout recipe called Brahman ramen and that’s what we’re gonna be doing today and before we even get started I have one thing that I do want to say is that we have started a brand new Facebook group called midnight crisis come check us out it’s all about knife all about food a non-judgmental place for everyone to join us to come just talk so come join us let’s you know have a chat with one another let’s have some fun talk about food talk about knives talk about whatever so I will link that down below midnight crisis and before we get started as well if you can hit that like button hit that subscribe button it will mean the world to me to help me support all this craziness and let’s get started so if you guys don’t know what a Brahman is a Brahman is a mutated two-headed cow from the Fallout franchise but of course where the am I going to find an actual two-headed cow around here so what we’re gonna be using today ik is a piece of chuck rolls in place of the Brahman and then on the ramen portion we’re going to be using something that’s super cheap that is shelf stable it’s great for you know quote-unquote quarantine and you know just stalking in your pantry for a rainy day and it’s the maritime or you know beef flavor Robin you can use top ramen you know anything that you know any kind of beef flavored ramen that you have in your pantry will be fantastic for it but of course it is just not going to be those two things there are some you know little things here and there that I’m going to add to it to add a touch to it make it taste delicious and I’m gonna show you how to do that right now so I’m not gonna waste your time show you how to marinate a piece of meat just go through the man a really really simple marinade you want to kind of dampen the piece of chuck roast with a little bit of neutral flavored oil I use grapeseed oil you can use olive oil whatever kind of oil of it you feel like and a little bit of soy sauce kind of rub it around so that way and it kind of gives it some moisture for the salt pepper and rest of the spices to have something to adhere to so I’ve already kind of gone through a couple of them salt pepper brown sugar and a little bit of garlic powder I would have to recipe down below so just kind of Pat it all down rub it in and then just let the meat sit in the fridge for about an hour to just to let it marinate look who decided to join us in the video right now guys so while the meat is marinating let’s talk a little bit about the components of what makes a really good ramen guys I learned most of this from David Chang’s cookbook Momofuku so shout out to David Chan for helping all of us enjoy a bowl of really good ramen and thank you thank you so much and I will link the cookbook down below in the descriptions it is an associate Lee so small bit of the proceeds will come and help support all of this craziness now let’s go back to the components itself the heart of a bowl of ramen is the noodles okay we’re gonna keep it super simple today we’re just gonna be using the ramen from the packet and then the second component took both good ramen is the broth itself right and the broth itself has two components to it it is Natalia and dashi the dashi is the main liquid that you’ll find inside a bowl of ramen which we are again going to keep it super simple since it is a fall out recipe we’re just gonna be using a packet of seasoning and some hot water and don’t create our dashi and then the Tuareg will I’ll show you how to make that which is how do I say it it’s kind of like a dipping sauce for yakitori but it’s also what really flavors a lot of the ramen it gives it a lot of death to to your broth ah third component is your protein which we’re going to be using some Brahman which is your roasted chuck roast that I have behind me that’s marinating and then some Robin eggs guys ramen eggs are how do I say this Romani is so important to a good boil ramen guys because this custody in the middle is full of flavors full blue mommy and it mixed it’s just such a pretty thing having a bowl of ramen and then fourth component okay is your veggies guys I found some bok choy at the store use what you have guys and if you do have to go out guys I urge you all to please please please be careful I want all of you guys to stay healthy and safe social distancing guys six feet six feet okay now bok choy it’s gonna be blanched in some salt water again super simple and then a sheet of nori for garnish and then I will also be making a twist of the Korean scallion salad to add on top of it scallions are cheap we have most of this stuff hair already if you can’t find some of the ingredients just kind of roll with the punches use what you have in your pantry that’s all good you know just use what you have but if you do have everything to make what I’m making that way we can taste the same ball ramen together now let’s go ahead and make the ramen egg and also their time let’s do it for ramen egg I’m not going to waste a lot of time going over it because there are plenty of tutorials and videos out there so get some salt water boiling into a medium-high heat put your eggs in there six and a half minutes kind of gently move your eggs around for the six and a half minutes so that way the egg yolk is centered for better presentation once the six and a half minutes is up take those eggs out gently put it in an ice bath let it cool down this stops the cooking instantaneously and then wait until the eggs are lukewarm in the ice back and then they are done so one of the biggest things that I always preach is to reduce food waste and try to use what you already have going on since now that the eggs are done we have a nice back we also have salt water already boiling we’re going to go ahead and wash the bok choy and blanch it right now so that way nothing goes to waste we’re gonna be doing this for one minute so we’re just gonna blanch it really quickly in boiling water and then we’re gonna soak it right into the ice we don’t want to overcook the bok choy because if you overcook it the color is not going to remain it’s just gonna start turning kind of like a dull color we don’t want that okay guys so the first thing you want to do just get your bacon into the pan with a slight drizzle of neutral oil that way kind of gets it started you want to put it in with a cold pan for bacon because I like to warm up the fat gradually that way renders properly but you also don’t want to turn the heat up to high because if your heat is too high you’ll burn the bacon before it will render and our whole purpose here is to brown the bacon slightly but not to make it overly crispy or burn them there so as you can see the fat on the bank and the starting to render the nice thing about the sprouts bacon is that even though it is a pork belly cut they actually pick a fairly lean pork that they use it is completely GMO free and all that jazz I don’t know if that you give a about that but if you do it’s a fantastic fantastic bacon for it now that the fat is rendered pretty nicely add your aromatics which I said before it is I’m using shallots and garlic here sir that in turn your heat down a little bit to let that caramelize if you’re lacking some oil add a slight drizzle neutral flavor or back into it got it’s not so good so let that cook down a little bit that the flavors come out that caramelize so the nice thing about any onion family I guess I’m not sure the technical term is like shallots onions or leeks and stuff like that when it caramelized it develops a very nice subtle sweet flavor to it and that is exactly what we’re going to be looking for in this today it is a little bit of that nice sweetness to add to the dish and also that caramel e flavor and tastes so good it’s set Brown flavor it’s just really really nice you can see the stuff is browned nicely now you’ll want to add the sake right into it next thing I’m gonna add your mere in into it and then both of your stocks whoops so you have your chick your home dashi right there and then also your chicken stuff right there now you want to bring this mixture up to a boil you want to add a couple good squirts of soy sauce to it not too much because we will be cooking this down quite a bit add a little bit more soy sauce there we go I mean that smells very nice next thing you want to add add a little good spoonful of brown sugar reason I use brown sugar it’s like I said before I think brown sugar has a much nicer flavor with the molasses in the brown sugar it’s quite a bit of depth to the sugar itself it’s not very it’s not an empty sweetness like regular table sugar is there we go let this cook and simmer and let it convinced add a crack of black pepper to it and then this is your target that you’re gonna be using for your ramen today alright guys so the last component that we’re gonna have here is the garnish itself so what we’re gonna do is do a really quick tossed kind of half-ass pickled green onion salad thing that is a twist from the Korean side of the quad like a Korean cuisine called the scallion salad so what you’re gonna have to do is to cut these really really fine or sometimes you can actually find these like already shredded up in Korean stores they have special tools to actually shred up the scallions but since we don’t have either one of those things today and we’re just going to do it manually we’re in [Music] so for this topping it’s going to be super simple all right you have your thinly sliced scallion or green onion a pinch of white sugar okay drizzle of soy sauce light soy sauce hey – rice vinegar and the infamous can you guys see this sorry togarashi just a very small pinch of it okay and then you just kind of mix it up real quick okay let this mixture sit for like I don’t know a minute or two until it’s slightly softened this way it adds a little bit of acidity to your meal and if you have big pieces like this go ahead and just break them break them apart so I promise you we’re almost done I know it seems like a fairly labor-intensive process but it’s really not because all this stuff you can cook up ahead of time and it’s you know it stores fairly well so you can have ramen ramen anytime you want so the tarde it’s finally done cooking I cooked it down strained it and all the bacon bits that got strained out you can keep it on the side you can top your ramen with it if you want to if you don’t because there’s a little on the saltier side you don’t have to you can just do whatever you want with it if you want to toss it you can toss it now the today after you strain it from the stove you will want to add the drippings from your roast beef into it so this thing it’s like a big bowl of Miami and it’s so good you can actually store this make a big batch of it like I said I don’t know I don’t know how you said it but you can make a big batch of this put it in a nice tray to make individual portions throw it in the freezer and pop off like individual portions whenever you want a bowl of ramen ramen and that it would stay good for at least three months I don’t even know if it’s gonna last that long because once you taste this you’re gonna probably be using a lot of it so anyhow that’s done Tyrese done your roast beef is also done so now all pretty much all of the components is already now all we have to do is actually cook up the noodles itself make the dashi and plate it up I hope you’re hungry [Music]

Since we are all in a bit of a quarantine, this will be my first Fallout Recipe: Brahmin Ramen. Inspired by the Fallout video game franchise, this is my version of the Brahmin Ramen, inspired by a lot of things done in David Chang’s cookbook Momofuku.

Momofuku Cookbook: https://amzn.to/2Je6f08

New FB Group “Mid Knife Crisis”:
https://www.facebook.com/groups/387725715187464/

*****Ingredients:*****

– 1 Pack Maruchan Beef Flavor Ramen
– Few heads of Bok Choy or greens

*****”Brahmin”Ingredients:*****

2.5lb – Chuck Roast
– 1 Tbsp Soy Sauce https://amzn.to/2UdJeRo
– 1 Tbsp Neutral Flavor Oil
– 1 Tbsp Brown Sugar
– 1 Tsp Garlic Powder
– 2 Tsp Kosher Salt
– Fresh Ground Black Pepper to taste

*****Tare Ingredients*****
– 4 Slices of Bacon (Diced)
– 4 Cloves of Garlic (Minced)
– 1/4 Cup Sliced Shallots
– 1/4 Cup Soy Sauce
– 1 Cup Chicken Stock
– 1 Cup Hondashi https://amzn.to/2UfKVh5
– 1 Tbsp Sake
– 2 Tbsp Mirin
– 2 Tbsp Brown Sugar
– 1 Tsp Rice Vinegar
Black Pepper to Taste

*****Ramen Egg*****
– 2 to 6 Large Eggs (Bring to Room Temp)

*****Pickled Scallions*****
– 1 Cup Scallions (Finely sliced long ways)
– 1/2 Tsp Sugar
– 1 Tbsp Soy Sauce
– 1 Tsp Rice Vinegar
– Pinch of Togarashi https://amzn.to/2QIjQRr

*****Garnish*****
– Sesame Oil
– Sheet of Nori
– Togarashi (Japanese Chili Powder) https://amzn.to/2QIjQRr

1.) Marinate the chuck roast by rubbing it down with soy sauce and oil. This gives the spices something to stick to. Rub the rest of the marinate ingredients evenly on roast beef. Let it marinate for a few hours or overnight if wanted.

2.) Roast the beef at 400F until internal temp reads 130-135 degrees F (Medium Rare). I like to hit 130F and turn broiler on high for 5 minutes to crust up the out side.

3.) Make Ramen eggs. bring pot of salted water (has to completely submerge egg) to boil on med-high. Gently put in eggs and cook for 6 minutes and 30 seconds. While it cooks, gently stir the eggs to keep the yolk centered. Once the 6.5 minutes is up, put eggs into ice water bath to stop cooking.

4.) Keep the water boiling, wash out bok choy and blanch the bok choy in the water for a minute and put in ice water bath as well. Strain after a few seconds and set aside.

5.) Tare is easy, in a dutch oven/sauce pan, put bacon in cold pan and heat to medium heat. Allow the fat to render. Once fat is slightly rendered, add in garlic and shallots. Cook until it is camelized. A little bit of brown sugar really helps speed up the process. Once the camely bits are starting to get darker, add in sake, mirin and rest of liquid to deglaze pan. Bring everything up to a soft boil and add in the remaining ingredients. Allow to cook on medium-low heat until it is reduced. If not salty enough, add extra hondashi powder and salt.

6.) Pickled scallion is easy, hardest part is to get the scallions nice and thin. Once sliced, toss in sugar, soy sauce and rice vinegar. Allow to sit a minute or so. Very quick pickle.

7.) Mix 1 cup of water with the ramen spice packet, this is your dashi. Once the noodle is cooked, add Tare at teh bottom of bowl, noodles, topping sans garnish and add in hot dashi. Pour hot dashi on beef to cook it more if like. Add a drizzle of sesame oil, pickled scallion and a pinch of togarashi and it is ready!

Music Credit:

Crazy Ol’ World by The Best Ofs
Epidemic Sounds

FOLLOW ME FOR UPDATES AND RECIPES:
Website – https://www.BetweenTwoForks.com
Facebook – https://www.facebook.com/BetweenTwoFo…
FB Group: https://www.facebook.com/groups/387725715187464/
Instagram – https://www.instagram.com/betweentwof…
Twitter – https://twitter.com/betweentwoforks
Pinterest – https://www.pinterest.com/betweentwoforks