#WineandspicE: Short Rib Yemeni Soup with Bone Marrow Brioche Toast

And we're only here a few hours, and I'm so [snorts] invested in this soup. Let me eat this soup. Come on over. Oh, yeah. >> [snorts] >> Here you go. What do you call it? Mommy and me, but it's Moshi and me doing vegetables. Let's cook these meats. >> Should I go to the shop? >> That's what I wanted to >> Exactly. Exactly. >> that's the smell that you get. >> You smell this. So, first thing I do, >> [music] >> take off the top and the bottom. That's always the best thing. You can eat, yes. I'm so [music] hungry. I'm about to bite into his hand. So, you better use this. I like how you went all the way from the Middle East to the South America. I said it's not going to be 100% traditional. >> Okay. [music] >> Let's do this. You ready for the drop? >> [music] >> Winter [music] is here. It's a fact. >> Just like Naki is here. >> That's a fact. >> Like Pinch Spices is blowing up all over. So, we can either embrace it, or we can complain. Naki decided to embrace it. How do we embrace it? We embrace it with a short rib Yemenite soup and a brioche marrow toast. That's like giving winter a hug saying, "I love you." >> We're hugging the winter. Show me what you're working with. What What did you say? Brioche? Brioche? >> Brioche marrow toast. >> Okay. >> Now, it sounds like something you would read in a fine dining restaurant menu, but we're going to make it in a house. >> Mike, I have fine dining too here. >> This is going to be fine dining, and you're going to bring fine dining to your house because we're not working with any fancy equipment. We're just bringing a concept, showing you how to do it and take a look. This is eye candy. Take a look at that. Look at the marbling on that. We're going to start off by using these beautiful short ribs. Now, someone's going to say, "Oh, that's not short ribs. It doesn't look like short ribs." But, we'll have a nice conversation soon about what is short ribs, what is flankin, and the whole family. But, let's start cooking cuz it's going to take a while to cook. I'm going to cut them into nice You know, so you see this whole soup, we're not doing anything like perfect shapes or perfect sizes. We just want a delicious hearty soup with vegetables and beef and look at this marrow. It's not every day we get something like that, but I got lucky today. Now, if this is your first time watching or if it's your third time or 10th time watching and you don't know, I own a company called Pinch. Pinch is a company that has a spice blends. You have them all right here laid out. We have for beef, we have for chicken. But, for this specific soup, I didn't feel like any of my blends really matched because it's a real traditional Yemeni soup and I don't have any of those blends. Now, if you see something or you know something a spice that you want in your cabinet that you want Pinch to start making it in a good quality, let us know down in the comments. But, I went and I got some hawaij from the company Shemesh, which I love their spices. They have phenomenal spices. And hawaij is a traditional spice mix of cumin, turmeric. Smell that. Doesn't that remind you of >> That's how I wanted to taste. >> Like, when you walk into the souk, that's that's the smell that you >> Yeah, smell this. >> [music] >> Aside from the loud music and the screaming, the smell is >> This is the smell of the souk, of the spices, and everything. So >> They should have called it shook. >> Yeah, so >> Well, that's maybe it's a good one for pinch. >> Shook blend. Hey, you never know. >> Let us know you think of that name. >> So, what we're going to do is we're going to go ahead and season the beef. Now, I'm going to go in mix that all up. Should have gotten a bigger bowl, but this is what we have cuz we're working in a house. We're not working in a restaurant. We have what we have. All right, and we're not going to make 20 things dirty because we don't have a dishwasher that you know, we don't have like people just washing all your dishes. This is what we have and we're going to make it work. >> Let's go sear these meats. >> [laughter] >> There we go. Put this on medium high. >> Fresh bottle Clos du Val Saur. >> There you go. And we're going to give a nice drizzle of olive oil. Olive oil is like a family member to this uh soup. We see the oil's getting hot. So, we're going to go in in the [music] meantime. >> [music] >> Now, we're going to start [music] browning our meat. And this is going to be an insane yet simple Yemenite soup. >> You know what time it is. It's time to drink wine. So, we brought a few different bottles. This is something exclusive that we only sell in our shops, but I wanted to try a lighter wine. I wasn't sure how we're going to pair it. Naki, I want you to be the judge and you tell me which one you think matches the Yemenite soup. >> Now, while Moshe cracks that open, I'm going to start peeling some vegetables so that we can drink and cut. >> That's why we get along. >> So then, teamwork makes the dream work. >> But today, Mahi she's going to be doing some cutting, so stay tuned for that. >> Work as long as you're doing the drinking. >> [laughter] >> I need a steady hand. >> We got it. I'm not a moyel, but hey, I know how to do some vegetables. >> Look at the color. >> That's beautiful. >> In the wine world, it's called ruby. >> That is a beautiful color. >> Okay. I'll pause. Drop. >> Stop, drop. >> This is airing out, Mahi, an ear. Smell. >> Ooh. Sour cherries. >> I'm even getting like a grape juice. Mhm. >> Look at the bottom. >> Look at the bottom of my potato opener. >> So this is a burgundy, pinot noir, red, light, juicy, fruity, Mahi. What do you think? >> I think that this is Mahi's type of wine. From the videos that we've done, you know I'm not a Without eating with it, I'm I like a lighter, fruitier, not strong wine. >> You like the finer things in life. >> So first thing I do, take off the top and the bottom. >> That's always [music] the best thing. >> Now, you can eat, yes? You can do on an angle like this. >> I did that, but I did it in smaller pieces. Okay, good. >> Bigger? >> Like you are. >> Perfect. There you go. That's it. You continue on those, I'll continue on these, and we'll meet up in the middle. >> So dump it in? >> Everything goes in. >> This is the first time I'm actually making a [music] soup. >> That's amazing. >> Mahi, cracker what >> So here, you I'll show you [music] one. Split it in half down the middle. >> Okay. >> And then just rough. Just like that. You want chunky. Nice. Look at you. Superstar. >> I hope my wife doesn't see this video. >> [laughter] >> I feel like I overwork. So again, what are we doing? >> Potatoes? >> So yeah. So in here I put two Idaho potatoes. We did four small carrots. >> Yeah. >> We did four >> celery >> stems of celery. I did one onion. And here I'm going to do like one, two, three, four, five cloves of garlic. >> So it's literally something you have in your kitchen. >> Exactly. And I'm just going to rough chop this as well. I don't care if they're not fine. I like a little bite of garlic. This is a biting soup. It's not a slurping soup. >> It's just like a dirty winter soup. >> Yes. >> A day after the snow or a day while it snows. >> Look at that. Two man team. One minute job. Done. Let's go check on our beef. Beautiful. [music] Now, I just hired up the fire a little bit back to medium high so we can brown a little more. >> This is a perfect frothy consomme like this. >> Yes. It is really nice. And what we're going to do is we're going to put in the marrows inside the soup. It's going to do two things for us. Number one, it's going to flavor the soup. It's going to add delicious flavor to the soup. Number two, we're going to pull the marrow before we finish with the soup. And then we're going to make our real toast with the marrow. Maybe some cilantro, maybe some salt. >> Come on. Let's go. Let's go. >> It's going to be awesome. All right. Now, our veggies. >> [music] >> And we're not going to do anything yet. We're going to let these vegetables cook. For how long? [music] Well, let's talk about >> How long was it uh >> searing? >> Searing, maybe 7 minutes? >> 7 to 10 minutes searing. >> Okay, so how long are you going to >> now we're going to add the vegetables and >> You heated You heated up the olive oil for like 5 minutes? >> 3 minutes. 3 minutes about to do that. >> The total of 10 minutes. >> Between the olive oil and the >> [music] >> one can to to >> to sear. >> To sear. And how long is the vegetable? >> We're going to put in the vegetables for another 5 minutes just to soften them up. >> So that's a total of 15 minutes. >> Yes. And then here we have You know this product. Just can use tomato paste. We love it. We're going to put in 2 tablespoons. >> So another 5 minutes the vegetable? >> Yeah, let's let's let's cover this. We're going to steam everything in there. >> For how long? >> 5 minutes. And then we're going to come back, we'll put in the water, put in the marrow, and then we'll go on to have some fun. We're going to chop this up. So I'm sure there's going to be a lot of people watching this video that Yemenite soup is in their tradition. They grew up on it and >> It's like you're adding a tomato on like a filter [music] fish or something. >> Exactly. So I'm doing certain things that might not be traditional and I sincerely apologize. But this is my way of doing it and hey, you never know. It might be a little flair that you can enjoy as well. So I chopped up some fresh rosemary for some aromatics and I'm going to go add it to the pot. >> [music] >> Smells already finished. >> Wish you just wanted it to be ready. Wow. Look at all the liquid on the bottom. All that liquid is from the vegetables and the beef and everything's stewed together. We're going to go ahead and layer in our marrows. [music] And now, the convenience of this, we're just covering. I would say that was about, I don't know, three cups of water, four cups of water. We're going to make sure our fire is on a medium high, so it's like a little like in between halfway, like six. I'm going to close the lid. And now me and my wife are going to go drink some wine and have fun until this is soup. Oh, until this soup is ready and then we'll be back. The soup has been cooking for about [music] an hour and a half. We scooped out these marrow bones. And now, we're going to make some delicious brioche [music] and marrow toast. So, follow along. I got me some brioche buns. We're going to [music] give it some nice olive oil. Nice as in Costco or nice. There you go. I'm going to give them a little flavor flav with the Pinch Three Seasons blend. Oops. [music] I'll take that one. Now, [music] as unprofessional as it looks, but [music] we got a 350° oven. Just going to put that in there to toast real quick. And let's work on the marrow. So, marrow, as you know, in the package is usually Oops. There's usually one nice one and three small ones. Check this bad boy out. Oops. yeah. There you go. >> [music] >> Now we're talking. Spread all these out. >> [music] >> You ready for the drop? There you go. >> [music] >> All right. We're just going to >> [music] >> get a nice spread out. >> [music] >> We're going to season this as well. >> [music] >> With the pinch three seasoning blend, which is just salt, pepper, and garlic. >> [music] >> If you want to sponsor this video, send me a message. Click right here below. Write it in the comments or my personal phone, 347-228-0910. And [music] you too can be part of this. Oh, yeah. So, now soup has been cooking for an hour and a half. Let's go taste it, adjust [music] the seasoning, and one of my favorite parts, let's eat. Yeah. >> [music] [music] >> It's hot, but look at that beef all part. >> [music] >> You'll have yours in a second. >> [music] >> Oh, that's rich. Now, every soup I like [music] to season at the end because the amount of water that we put in is not the same amount of water that we have now. It reduced down. >> [music] >> Now, I can taste it at the final stage and say, "You know what? I want to add a little more soup a little more seasoning." So, we're going to add the basic seasonings, which everything needs, salt, pepper, [music] and garlic. You got it here nicely mixed on pinch. So, we're going to add about 2 Tbsp >> [music] >> cuz there's no salt in here. And then >> [music] >> I love adding just a splash, like 1 1 tablespoon of red wine vinegar. I love the Kedem brand. They have great vinegar. [music] And to top it off a little more of the Hawaij that we used earlier. Just just to balance everything. Give it a quick mix. >> [music] >> What does the vinegar do? >> So, the vinegar takes this from a very beefy, tomatoey soup and it cuts it because vinegar is sharp. So, it cuts it a little bit with [music] that vinegar power. You're not going to taste the vinegar, but it cuts away from that tomato [music] beef and adds a little bit a little bit acid into there, a little bit nice brightness. Just a touch. Disclaimer, yes, I'm double dipping, but I'm cooking for me and my Ashi. >> Exactly. I'm so hungry. I'm about to bite into his hand. So, you'd rather use this. >> Oh, wow. >> Yeah? >> Soup is ready. >> Let's see. You know what? >> Okay. Buns are ready. >> We decanted [music] this earlier. Machi, our pallets are ready, but try this [music] for now. Hold on. Just Just smell it >> [music] >> and don't tell me anything. Just I want to see your facial expression. [music] It smells like milky chocolate. >> I happen to be I smell like a leather factory. >> Yeah. That's true. [music] Some green. >> Very dry on the mouth. >> Super dry. >> Super dry on the mouth. >> This is a wild wine. >> It takes you around. >> That is nice. I like the other one better. >> But this [music] one with food >> Let's see when we eat the food. >> you trust me. >> She is my [ __ ] Okay. >> Let's make our brioche toast. The breads just came out of the oven. >> [music] >> Going to go on with some of that marrow. Just like that. >> [music] >> Oh. >> There is a saying, [music] right? Food for thought. I think it's more By me it's more now like food and thought for food. For Thought for food. >> He can't think cuz he's so hungry. >> It's like And there we have it. >> Do you know what's interesting? The smell is what builds it up. >> It's the smell and the process. You're cutting the vegetables, you're making the soup. You're making the soup, so >> [music] >> it's you're building up an appetite. >> And then you're winding >> people that planted tomatoes. That's the thing with wine. >> That's why when you meet the wine makers, they're so They're beautiful people. [music] They watch their grapes. >> This is 2022. We're in 2026 and I'm going through with that wine maker exactly how it evolved and it developed. And [snorts] we're only here a few hours and I'm so invested in this soup. Let me eat the soup. >> [laughter] >> Come on over. Check the soup opening. >> What did you forget? >> We forgot to put in the chickpeas. So >> we do? >> We're going to do like this. These chickpeas are cooked. >> Okay. >> This soup is boiling hot. It it came off the fire. [music] We're going to put it bit inside. It's going to warm up as >> [music] >> it sits in the soup. We're just going to drop in about a half a cup of chickpeas. [music] >> I think it happens like once a week in in in our neighborhood that somebody makes the chums and then they forget about the chickpeas. >> It happens. [music] It happens to the best of us. >> [music] [music] >> Why is she shaking like like it's Yom Kippur like it's Kol Nidre? >> [laughter] >> It's as good as it looks in the video. You know, people ask me sometimes and they're like, "It looks so good." I always tell them it tastes much better. >> Oh, yeah. This is a hearty soup. And there you have it. Our short ribs Yemenite soup with a brioche and marrow toast. >> How do we do this? >> Let's get chairs. Let's go wash and we're going to eat. >> Okay, I'll bring the chairs. >> All right. So, we're eating. We're going to finish off with some fresh cilantro. This is going to add in a little bit Latino vibe, but it enhances so nicely the flavor. Trust me on this. A little fresh squeeze of lime. >> [music] >> Like I went all the way from the Middle East into South America. >> I said it's not going to be 100% traditional. >> Okay. >> Let's do this. Get a little piece of potato, some carrots, some beef. >> And that is organized as you >> You don't have to mute. Wow. >> How do we do this? >> We make a left turn and we go to town. >> [music] >> That's the money shot. That's the money shot right there. >> This is flavors, Mechy. >> Yeah. >> Should have made more of this. >> I know. >> The soup is so good. Wow. It look good. This is my Shabbat dinner soup. Mhm. I don't want no. >> Moishe. >> [music] >> No. Look, we usually wrap up the video. It's Mechy's like, I'm here to eat. >> I wrapped up right. >> Guys, tune in for more. Leave us comments what you want to see. [music] And I'm telling you, this video we're just getting better and better. >> I'm taking credit. >> I You should. >> It's great. We have a great platform and people are loving it. People come over and they just they're happy and they like the content and they want to make good food at home and this is what we're bringing. >> One thing I'll add, when you cook up a pot like this, add another [music] seven, eight marrow marrow bones. Cuz you want to pair this up. >> And >> for the [clears throat] next video.