FULL MATCH: “Stone Cold” Steve Austin vs. Triple H – Three Stages of Hell Match: No Way Out 2001

“Stone Cold” Steve Austin and Triple H combine for a brutal Three Stages of Hell Match at No Way Out 2001.
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>> Ann Taylor Pittman: Tim and
I are here to talk about braising today. >> Ann Taylor Pittman: If you think about
pot roast it’s a classic braised dish. It’s a really simple technique. It’s pretty much hands free
once you get the pot going so you can walk away from it, and
play with your kids or do your taxes. >> Tim: [LAUGH] Right. >> Ann Taylor Pittman: Braising doesn’t
require a lot of special equipment. >> Ann Taylor Pittman: In fact, all you
really need to braise are a large pot with a tight-fitting lid,
a sharp knife for trimming the meat, a set of togs to help you turn the meat,
and a wooden spoon for deglazing the pan. And we have a pork shoulder here. And you see a lot of fat on it, and Tim’s
gonna illustrate how to trim the roast. >> Tim: You, you don’t need to go crazy
about getting the fat off because you’re not gonna get it all off. And frankly, you don’t want to
get it all off cuz there is some good flavour in that fat. So.
If you can get off a chunk like that, for instance, and
maybe a little chunk over here, too. >> Ann Taylor Pittman: So Tim has started
browning the meat in our pan, and what we’re working with here is
about a six quart Dutch oven. You wanna make sure you have a pan
that’s large enough to hold all of your ingredients. It’s your meat, and
any vegetables that are going in there. But also has enough surface area so
that once you add liquid to the pan it doesn’t completely
submerge all your ingredients. You want your food to cook both
in liquid at the bottom, and the steam that will be created on top
that really produces the best results. >> Tim: So we’re just browning the meat, which is a key part of the brazing
process, is without the meat being brown, you’re not gonna have the flavour
that you want, really. We’re just gonna add the beer in. >> Ann Taylor Pittman: You
can braze just in broth, like, commercial chicken broth or
beef broth, but adding a little alcohol really does enhance the flavour and
gives the dish a lot of complexity. Some of our recipes use Sherry,
some might use wine. [SOUND]. >> Tim: Mm.
>> Ann Taylor Pittman: And in this case we’re using beer. >> Tim: A good amount of the alcohol cooks
off over time depending upon how long you’re gonna cook the dish, and
a braised dish that’ll go two hours. >> Ann Taylor Pittman: Two hours. >> Tim: Or so, you’re gonna lose
a good amount of the alcohol. We’ve added the meat back to the pan, and
you’ll see that the meat is not completely submerged, the liquid only comes
about maybe halfway up the meat. So we’re gonna bring
the liquid up to a simmer, and it’s important to maintain a simmer,
not a boil. A bubble, break in the surface of that
liquid may be every couple of seconds. If you bring the liquid up to a boil, it’s
going to cook the meat too quickly and cause the proteins to seize and
may make for tough meat. So maintain a simmer. Once you bring the liquid up to a simmer,
we’re going to cover the pot. >> [SOUND]. >> Ann Taylor Pittman: So the meat
has cooked for a couple of hours and Tim’s pulled it off
onto the cutting board. >> Tim: And this is actually
what we mean by fork tender. Is it just comes off and breaks apart
with nothing more than just a fork. Now, that’s some nice meat. By following just a few simple steps,
we were able to successfully braise, first thing you want to do is make sure
you brown the meat for the best flavour. Second thing is to make sure not to
completely submerge the meat in liquid, and then the third thing, you want to
simmer and cover that pot tightly. My favourite recipe from the story
is our Cuban dish, the Rojo Vieja. >> Ann Taylor Pittman: What’s
your favourite? >> Tim: I love the red cooked short ribs,
actually,