You MUST Make This Dungeon Meshi Recipe!!

Welcome back, Adventurers, to another video. THIS IS THE BEST RECIPE YET. I took the Red Dragon Feast from Dungeon Meshi (Delicious in Dungeon) and made it ~FANCY~. This was a LOT of work but it turned out so well!!! As always, the recipe and instructions are in the description below. Please subscribe!!

Video Chapters:
00:00 – Intro
00:32 – Caramelized Onion, Garlic, and Herb Focaccia
02:48 – Super Easy Dungeon Polenta
03:16 – Braised Dragontail (Oxtail)
04:52 – Dragon Steaks
05:22 – Super Easy Lemon and Garlic Asparagus
06:02 – Breakdown of Recipes and Commentary

Recipe:

Focaccia:
I used Claire Saffitz’s Recipe For Focaccia As The Base. https://www.bonappetit.com/recipe/focaccia-bread
1 Sweet Onion, Caramelized
7 Cloves of Garlic, Crushed
1/2 Sprig Rosemary, Stem Removed
1/2 Cup Ricotta Cheese
Parmesan Cheese

Make the Focaccia as described by Claire Saffitz. Prior to baking, add a generous amount of caramelized onions, ricotta cheese dollops, rosemary leaves, the crushed garlic, and parmesan cheese. Top with Salt and Pepper and bake accordingly.

Polenta:

1 Cup Cornmeal
5 Cups Water
1 Teaspoon Salt
1 Tablespoon Butter
Parmesan Cheese

Bring the water to a boil in a medium sauce pan. Add the salt, then slowly add the cornmeal, stirring to avoid clumps. Cook for 2-3 minutes then turn the heat to medium-low and cover with a lid. Cook for 45 minutes making sure to stir at least every 10 minutes. It gets really thick so you might have to put your back into it. Once it’s done cooking, remove from the heat, add the butter, and add parmesan cheese.

Serve underneath the Braised Dragontail (Oxtail)

Braised Dragontail (Oxtail):
3.5 Pounds Oxtail
2 Large Carrots, Finely Chopped
1 Large Yellow Onion, Finely Chopped,
4 Medium Celery Stalks, Finely Chopped
5 Cloves of Garlic, Finely Minced
1.5 Cups Red Wine (Merlot) But Any Will Do
1 Quart of Beef Stock
3 Fresh Bay Leaves
Fresh Thyme
Fresh Rosemary
1 Tsp Smoked Paprika
1 Tsp Granulated Garlic
2 Pinches Caraway Seeds
Salt And Pepper To Taste

Preheat Oven to 375 Degrees Fahrenheit
Heat up a large Dutch Oven. Salt and Pepper your oxtail and sear ALL sides for 5-7 minutes on each side to ensure fat is able to render out. Once completely seared, remove from the pan and add the carrots. Cook for 2-3 minutes then add the celery and onions. Cook for about 3-5 minutes and then add in the garlic. Stir to combine, allow to cook for a minute or two then pour in the red wine, making sure to scrape the fond bits off the bottom of the pot. Then add in the beef stock. Add the oxtail back into the pot, making sure that all the oxtail is completely covered. If needed, add more stock. Add the bay leaf, thyme, rosemary, paprika, granulated garlic, and caraway seeds. Bring to a boil and cook for about 10 minutes before covering with the Dutch Oven lid and putting in the oven for 3-4 hours.
In the last 45 minutes, remove the lid and crank up the heat to 425 Degrees Fahrenheit. Remove from the oven, allow to cool slightly, taste for seasoning and adjust. Serve atop the polenta and garnish with additional fresh thyme.

Red Dragon Ribeye:

1 Large Ribeye
Salt and Pepper

Heat up a cast iron skillet over high heat until ripping hot, if it starts to smoke a bit, that’s fine. Season your ribeye with salt and pepper *GENTLY* pushing the peppercorns into the ribeye. Sear seasoned side down for 4-5 minutes. While it sears, season the other side with salt and pepper and press the pepper into the steak. Flip and Sear the other side for 4-5 minutes. Once both sides are seared and have a good crust, use tongs and sear the edges of the ribeye. Allow to rest on a cutting board for 15-20 minutes to allow juices to redistribute. DO NOT SKIP THIS STEP.

Lemon Garlic Asparagus:
Olive Oil
1 Large Bunch of Asparagus
1 Lemon, Zested and Juiced
4 Cloves of Garlic, Smashed
Salt and Pepper
Parmesan Cheese

In the same cast iron skillet add a tbsp of olive oil and then the asparagus. Add the smashed garlic cloves, salt, pepper, and lemon zest. Cook for 2-3 minutes on high until the asparagus starts to brighten in color. Add the lemon juice and cook on high, stirring often until the asparagus starts to char a bit. Remove from the pan, dust with freshly shaved parmesan and serve with the steak.

Enjoy!!

Thanks For Watching!

Music Credits:

Medieval: Old Tower Inn Music by RandomMind https://www.chosic.com/free-music/all/

#oxtailrecipe #focaccia #ribeye #cookingforbeginners #animecooking #anime

congratulations you killed your first dragon now before you continue your adventure it is essential that you fuel yourself appropriately lest you wind up like our friend Marcel here now cooking a dragon might feel overwhelming so I’ll break it down for you today we’re making some Gourmet dungeon meshy recipes including an onion and cheese faka brazed dragon tail served to top some dungeon palenta and last but certainly not least some medium rare Dragon steaks so go wash your hands and let’s get started first on the list is our caramelized onion ricotta cheese and garlic herb fuka so for this recipe I’m using Claire Sapp’s faka recipe Claire saffitz has never L me wrong and I’ve never made this recipe before so I’m hoping it won’t leave me wrong but you know in CLA safet we trust to start we’re taking some bread flour room temperature water and mixing this until it’s a Shaggy dough we’re going to cover this for an hour and let it rest Once the dough has is rested we’re going to activate our yeast by putting our yeast in some warm water with a pinch of sugar and let it sit for about 5 minutes until foamy we’re going to pour the yeast mixture into the stand mixer and mix on low until the dough absorbs all the water make sure you do this on the lowest setting or it’ll Splash everywhere oh my gosh like that transfer to a large bowl that’s been oiled with olive oil cover and place in a warm spot until the dough has doubled in volume about 2 or 3 hours looks runny it’ll be fine I’mma trust you CLA sa it haven’t steered me wrong before after it has rested for two to 3 hours we’re going to do a few stretch and folds with the dough still running trust CLA saffitz it’ll be fine oil a baking sheet and pour the dough onto the sheet gently stretching it out with your hands cover with a piece of boiled plastic wrap and let it sit for about 10 minutes to let the gluten relax repeat the stretching process one more time and let rest in the fridge under oiled plastic for at least 8 hours or up to 24 hours once ready to bake remove from the fridge and let come to room temperature for 45 minutes while we work on our caramelized onions to caramelize onions slice them really thin place them in a hot Skillet over medium heat add a splash of water and continue to stir them for about 45 minutes until a nice caramel color once those are done preheat the oven to 450 for assembly first drizzle the dough with olive oil use your fingers to make little dimples all over the bottom of the pan sprinkle seven cloves of crushed garlic over the fcha along with half a sprig of rosemary top with your caramelized onions add dollops of CTA cheese all over the faka top with more caramelized onions and finally finish with a Sprinkle of Parmesan cheese some fresh cracked salt bake for 30 to 35 minutes until deep golden brown all over cool and cut as desired and served now for super easy dungeon palenta bring 5 cups of water to a boil in a medium saucepan add a teaspoon of salt add 1 cup of cornmeal and stir with a whisker spoon as it thickens about 2 to 3 minutes make make sure you scrape the edges so we don’t get clumps turn the heat to low and cook for 45 minutes covered with a lid and stir about every 10 minutes It’ll thicken up quite a bit once cooked add a tablespoon of butter some grated Parmesan cheese and cover with a lid until ready to use time for brazed Dragon Tail season your dragon tail pieces with salt and pepper then place them in a heavy bottom preheated Dutch oven to sear on all sides for 5 minutes on each side we want to render a good amount of fat off of the dragon tail pieces so you cannot skip this step once seared removed from the pan and place on the inside of the pot lid or a plate while we add a little bit of olive oil to the pot and add in our carrots cook the carrots on medium heat for a minute or two and then add your celery and onion let these cook down for about 5 minutes then add in your garlic let that come together for another 2 to 3 minutes then we’re going to add in some red wine I used 1 and 1/2 cups of a or low I’m scraping the bottom of the pan to make sure I get as much fond off of there as possible before I add in a can of crushed tomatoes to finish off the bulk of the brazing liquid we’re adding in 1 qu of beef stock we’re going to add our dragon tail pieces back into the pot and make sure they’re nice and submerged in the brazing liquid to that we’re going to add three bay leaves a couple sprigs of thyme one large sprig of rosemary some fresh ground black pepper along with some smoked paprika granulate Ed garlic and two pinches of caraway seed cover and we’re going to bring this to a boil before we pop this in the oven for 3 hours once it’s out of the oven let it cool for about 15 minutes before tasting season to taste and then serve a top of bed of palenta and drizzle some extra brazing liquid across the top last but not least our Dragon steaks once the steaks have rested and our cast iron skillet is super hot salt and pepper your steak and add it to the skillet do not touch it for 4 to 5 minutes It’ll smoke a lot but it’s totally fine you can salt and pepper the other side and press the peppercorns into the steak give it a flip and let the other side cook for another 4 to 5 minutes once it’s cooked go ahead and sear all the edges of the steak and transfer to a cutting board to rest for at least 15 minutes we’re going to go ahead and make some really easy asparagus to serve with this take some asparagus pop that in the same Skillet give it a drizzle of olive oil and add about 4 five cloves of crushed garlic along with the zest of one lemon and the juice of one lemon again it’ll smoke a lot that’s okay we want a nice Char on our asparagus season to taste then plate to Plate we’re going to cut our ribey Against the Grain into strips add a couple of those to our plate to show off that beautiful cook add our asparagus and garnish with some fresh shaved Parmesan and there you have it the entire Red Dragon Feast but Gourmet so let’s break this down piece by piece and talk about it the faka was so good all the flavors worked really well together the thing that I liked about faka specifically instead of pizza is that the bread allows you to sop up that really rich gravy that is created with the uh brazed ox tail I know seni made a pizza in the show but I felt that a faka would work better with the liquid so that did not go to waste speaking about this brazed ox tail let’s break this down into the palenta and the brazed oxtail itself the palenta was fabulous and I think it really served as an excellent vessel for getting a lot of that brazed liquid in and some of those ox tail bites they all paired really really well the brazed ox tail itself was fabulous if you’re questioning if your ox tail is done cooking or not just let it cook a little bit longer that will only you know improve things as the uh connective tissues in that oxtail just break down and everything gets really really fork tender to reheat this I recommend you do so in a sauce pot over medium low heat once it starts to Bubble a bit and the meat has started to heat up add a little bit of butter and it’ll help bring that sauce together and be really really glossy and delicious and last but certainly not least is our Dragon steak now I chose ribey for a few reasons one I feel like it’s a pretty forgiving piece of meat to work with if you’ve not done steak before the reason for that is ribeye is a very very fatty cut of meat so if you cook it longer that meat will continue to render and everything will stay really really tender so if you overcook your meat a little bit it’ll still be really tender whereas if you do something like a New York strip or sirloin that’s going to be really really tough the second reason I really like ribey is again because it is a fattier piece of beef it has more natural flavors so you really only need salt and pepper to really bring its natural flavors out and make it shine you don’t need anything special you don’t need a ton of sauces to it if you treat the meat well it’ll it’ll speak for itself the last reason I really like ribey is that I feel that it’s universally a crowd pleaser because it’s so tender because it’s so flavorful Everyone likes it so you’re not going to run the risk of people thinking that it’s too dry and it just appeals to a wide variety of pallets but definitely make sure that you eat your veggies people do not eat enough fiber and colon cancer is actually on the rise in people under 45 so please make sure you eat enough veggies that is why I included this asparagus for you we want you to live long happy and healthy lives and making sure you eat enough fiber and get enough Variety in your diet is a an important part of that but I will step off of my soap box thank you so much for watching if you liked what you saw smash that like button if you have any comments questions or suggestions drop those down below i’ love to chat with you I’m happy to respond and I do appreciate your suggestions if there’s something you want to see in particular let me know make sure you’re subscribed to this channel we just hit 200 subs thank you so so so much for your support and ring that Bell for notifications so you know when new videos go live share this with someone who you would love to make this dungeon meshy red dragon special with and I think that’s it so adventurers please take care of yourselves make sure you drink enough water eat enough fiber and do something nice for someone else and I will see you next time bye-bye