Beef
#FIRSTLOOK: CASTING ANNOUNCEMENTS FOR “BEEF” SECOND INSTALLMENT
Netflix announced today that BEEF, the critically acclaimed anthology series from Lee Sung Jin and A24, has been renewed for a second installment starring Oscar Isaac ( Scenes From A Marriage, Inside Llewyn Davis), Carey Mulligan (Promising Young Woman, Maestro), Charles Melton (May December, Warfare), and Cailee Spaeny (Priscilla, Civil War, Alien: Romulus).
Logline: A young couple witnesses an alarming fight between their boss and his wife, triggering chess moves of favors and coercion in the elitist world of a country club and its Korean billionaire owner.
Format: 8-episode; 30-minute Limited Series
Creator/Showrunner/Executive Producer: Lee Sung Jin
Executive Producers: Steven Yeun, Ali Wong, Jake Schreier
Cast: Oscar Isaac, Carey Mulligan, Charles Melton, Cailee Spaeny
Studio: A24
Additional Season 2 details and information will be shared at a later time.
The first season of BEEF starring Steven Yeun and Ali Wong, premiered in 2023 and went on to become the most recognized and award-winning anthology series of the 2023-2024 season with wins including 8 Emmy Awards, 4 Critics Choice Awards, 3 Golden Globe Awards, 2 Gotham Awards, 2 Film Independent Spirit Awards, 2 SAG Awards, as well as PGA, WGA and AFI Honors.
#GOLDENGLOBES: “OPPENHEIMER”, “SUCCESSION” AND “BEEF” WIN TOP HONOURS AT 2024 GOLDEN GLOBE AWARDS
The Hollywood Foreign Press Association‘s Golden Globe Awards, honouring achievements in Cinema and Television, returned to the Beverly Hilton tonight, now in their 81st edition. Leading the pack in the Film categories was Christopher Nolan‘s OPPENHEIMER, winning a total five awards tonight including Best Motion Picture – Drama, Best Supporting Actor (Robert Downey Jr.), Best Actor (Cillian Murphy), Best Screenplay (Christopher Nolan), Best Original Score (Ludwig Göransson) and Best Director, which notched Nolan his first ever win in the category after six nominations. This certainly bodes well for the critical and commercial success at the upcoming Academy Awards, taking place March 10, 2024.
Topping the Television categories was HBO series SUCCESSION, which just concluded in its fourth season this past May, capping off its legacy on a high note. It swept Best Drama Series, Best Actor (Kieran Culkin), Best Actress (Sarah Snook) and Best Supporting Actor (Matthew McFadyen).
Netflix and A24‘s BEEF would go on to get the gold as well, winning Best Limited Series, Best Actor in a Limited Series (Steven Yeun) and Best Actress in a Limited Series (Ali Wong). Both Actors made history as the first ever of Asian descent to win in their respective categories. History also was made with Lily Gladstone becoming the first ever Indigenous Actress to win a Golden Globe Award, getting recognized for her work in Martin Scorsese’s KILLERS OF THE FLOWER MOON.
Yorgos Lanthimos’ quirky Dark Comedy POOR THINGS also was successful tonight, nabbing both Best Motion Picture Comedy and Best Actress in a Motion Picture Comedy (Emma Stone). Stone was seen being cheered-on by her dear friends fellow nominee Jennifer Lawrence (up with NO HARD FEELINGS) and Taylor Swift.
Swift was in attendance also for her TAYLOR SWIFT: THE ERAS TOUR Concert Film, which was up for Cinematic and Box Office achievement, which went ultimately to BARBIE which went on to gross $1.4 billion globally in its theatrical run. The Comedy starring and produced by Margot Robbie, directed by Greta Gerwig, also won Best Original Song with Billie Eilish‘s “What Was I Made For”.
Meanwhile, Jeremy Allen White – his second consecutive win – and Ayo Edibiri each respectively took home Best Actor and Best Actress for their work in Comedy Series, THE BEAR.
Some Red Carpet moments from tonight:
Complete list of winners here.
(Photo/video credit: Golden Globes/CBS/Variety)
#FIRSTLOOK: “BEEF”
By Mr. Will Wong
If like me, you love seeing stories where picture-perfect worlds crumble, BEEF is here to satisfy your hunger. The ten-episode A24 Series stars Funnywoman Ali Wong as Amy Lau, a businesswoman who married into an iconic Art family. Her world unravels one day when she gets into a road rage incident with Danny Cho (Steven Yeun) and both their lives subsequently spiral out of control.
While we saw this idea in 2020’s Unhinged, BEEF travels its own course as we delve into each side of the fight with these adults facing a lifetime of consequences after their missteps. Amy decides to vandalize Danny’s truck and sabotages his business online, but winds-up meeting his little brother Paul (Young Manzino) and forms an unlikely secret bond with him which if uncovered, could further destroy both the brothers’ already strained relationship and also Amy‘s marriage to George (Joseph Lee).
As the stylishly-shot Series progresses, we quickly learn that both Amy and George already actually have broken lives and toxic habits of their own. Did this road rage incident really ruin their lives or did it just uncover things in their lives that really needed to be confronted head-on?
Writer Lee Jung Sin, Jake Schreier (Robot & Frank, Paper Towns) and Hikari (Tokyo Vice) share directing duties here and draw a wide range of emotions from this talented Ensemble. We never have thought of Ali Wong as a dramatic actress but she is perfect here in Amy‘s more nuanced moments, just as when she’s full-on raging. Yeun embodies Danny‘s lostness and desire to find himself, even though he can’t help but be drawn to trouble. A joy also seeing Maria Bello back as the larger-than-life Jordan, whom Amy spends much of the Series stressed-out striking a deal with, which could secure the future of her family’s legacied business. Did we mention Ashley Park (Emily in Paris) also stars in a Supporting Role as a meddling neighbour?
We weren’t quite sure where the Series was gonna go, but it proves a funny, twisty and worthwhile watch. BEEF arrives April 6, 2023 on Netflix.
#SXSW: “BEEF” TRAILER
Premiering at SXSW ’23 in its Film & TV program this Saturday, we get a new look at BEEF!
Synopsis:
BEEF follows the aftermath of a road rage incident between two strangers. Danny Cho (Steven Yeun), a failing contractor with a chip on his shoulder, goes head-to-head with Amy Lau (Ali Wong), a self-made entrepreneur with a picturesque life. The increasing stakes of their feud unravel their lives and relationships in this darkly comedic and deeply moving series.
Missed it at SXSW ’23? It arrives on Netflix on April 6, 2023.
(Photo/video credit: Netflix)
#FIRSTLOOK: “BEEF” COMING SOON TO NETFLIX
Today Netflix released the official first look photos of BEEF, premiering globally on April 6, 2023. The Dark Comedy Series consists of ten episodes at 30 minutes each.
Synopsis:
BEEF follows the aftermath of a road rage incident between two strangers. Danny Cho (Steven Yeun), a failing contractor with a chip on his shoulder, goes head-to-head with Amy Lau (Ali Wong), a self-made entrepreneur with a picturesque life. The increasing stakes of their feud unravel their lives and relationships in this darkly comedic and deeply moving series.
(Photo/video credit: Netflix)
#COOKING: UNI PASTA X BULGOGI RECIPE
Uni Pasta x Bulgogi. One of my favourite things in the world to eat is Uni. While only available seasonally, Sea Urchin, as it better known, is decadent, thick, buttery and creamy. Infusing it into a creamy pasta sauce is the perfect way to get more out of it is sold in small portions. My favourite Pasta is Pappardelle, an Egg Noodle which works well with the creaminess of this dish. Pairing this together with Air-fried Bulgogi, Barbequed Korean Beef, is the perfect way to make Uni Pasta even more satisfying. A sumptuous balance of East meets West.
Fun fact: Maurizio Gucci‘s (the central subject in House of Gucci) favourite dish was Uni Pasta.
Ingredients:
1 large tray of Uni
16 oz Ribeye Steak, thinned in half
1/4 cup Korean BBQ Marinade
250g package of Pappardelle Pasta
1/3 cup Heavy Cream
1/4 cup Evaporated Milk
1/4 cup Korean BBQ Marinade
3 tbsp Unsalted Butter
1 tbsp Truffle Oil
5 bulbs garlic, minced
1 tbsp minced scallion
Furikake
Parmesan Cheese, grated
Sea salt, to taste
Instructions:
1. Marinate steak for minimum one hour in refrigerator. Leave at room temperature about 30 minutes before cooking.2. Boil pasta till al dente and strain. Do not rinse. Set aside no longer than 20 minutes to avoid drying too much.
3. In large pan, sautée garlic in butter for a couple minutes. Do not over-brown.
4. Add-in cream, milk and truffle oil. Reduce heat to low and simmer a couple minutes. Season with salt, to taste. It’s fine if the sauce is slightly salty as it will balance out when it coats the Pappardelle.
5. Mix-in about 3/4 of the Uni, stirring occasionally till pieces are broken. Do not overcook.
6. Toss-in pasta gently and coat in cream sauce. Remove from heat.
7. Pre-heat Air Fryer at 400°F for three minutes.
8. Dividing steak into two batches, fry each batch for about 3-4 minutes. Do not overcook as these should be sliced thin so they will cook quickly. Set aside on platter and cut into small bite-size pieces.
9. Plate pasta twirling gently in ladle with a large serving fork. Sprinkle with Parmesan. Add portion of Bulgogi on the side.
10. Add pieces of Uni on-top and garnish with Furikake and scallions. Serves 4-6.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: LIVER & ONIONS WITH ROASTED POTATOES RECIPE
Liver & Onions with Roasted Potatoes. I mark a Diner by how good its Liver & Onions are and chances are if they are serving a rubbery, tough rendition of this classic, they likely aren’t treating their other dishes with love and care. A Diner like this isn’t worth your time. I could be at a fancy restaurant downtown like Cluny – who do an amazing Liver & Onions and have many amazing options, but if I see Liver on a menu, I am always intrigued and will migrate right to it.
Liver is misunderstood and often people in their childhood have been repulsed by it, when the reality is it likely wasn’t prepared well. Liver like beef, shouldn’t be overcooked. It should be served just done or slightly-underdone. Equally important is the sauce you serve it with, which should be brown and savoury, absorbing the brown bits and juices from your skillet and giving you lots of flavour to sop-up. Hence, serving Liver with a starch like bread, potatoes or rice is always a good idea. Our Air Fryer Roasted Potatoes are an even better idea!
I realize this is a tough-sell for many, and some of you will never be onboard, but Liver done right can be something mesmerizing that gives you as much pleasure as any of the other more conventional cuts of Beef.
Liver
350g Beef Liver
5 cloves garlic, minced
1 small white onion, sliced into thin rings
3 tbsps soy sauce
2 tbsps tapioca/corn starch
1 tbsp Maggi sauce
1 tbsp Oyster Sauce
1 tbsp raw sugar
1/4 tsp Marmite
1/2 cup water
Sea salt and pepper
Olive oil
Potatoes
1 lb miniature potatoes
2 tbsps olive oil
1/4 tsp paprika
1/4 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
Pepper
Instructions:
1. Season liver in salt and pepper and refrigerate for two hours. Bring back out at room temperature about 40 minutes before cooking.
2. Soak potatoes in water for 10 minutes. Pat dry with paper towels and coat in seasonings and olive oil.
3. Heat Air Fryer at 390°F for three minutes.
4. Air fry potatoes for about 13-15 minutes, shaking/flipping potatoes halfway through.
5. In large skillet on medium-high heat, heat oil and sautée onions and garlic till slightly caramelized. Shift to side of skillet.
6. Add a bit more oil to skillet and sear liver about two minutes till browned and flip. Do not overcook it.
7. In bowl, mix soy, Maggi, Oyster sauces and Marmite. Add sugar, starch and water. Mix till smooth.
8. Pour sauce into skillet and reduce to low heat, stirring with spatula. Once sauce thickens and bubbles, turn off heat. Liver should be browned, and it is okay if just a little bloody, as this means it will be tender and juicy.
9. Transfer liver to serving plate. You can reduce the sauce down by cooking a bit further. Once you’ve reached desired thickness, ladle sauce and onions over top of liver and serve with potatoes.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: CLASSIC CHILI X SWEET CHEESY CORNBREAD RECIPE
Classic Chili & Sweet Cheesy Cornbread. Chili is one of those dishes that is no fuss and easy to prepare. Most of all, it is tough to botch it! Everyone’s got their own way of going about it. We’re sharing our Classic Chili recipe. Nothing fancy here in terms of add-ins, but this is hearty, hits the spot and just perfect with our Sweet Cheesy Cornbread on the side.
Chili
1 lb Extra Lean Ground Beef1 jar of Tomato Sauce
1 can of Tomato Paste
1 can of Red Kidney Beans
1 cup of Beef Broth
1 onion, minced
4 cloves garlic, minced
1 Red Chili, seeded and minced
1 Sweet Red Pepper, seeded and minced
3 Bay Leaves
3 tsps organic raw sugar
3 tbsps Chili Powder
2 tsps Garlic Powder
1 tbsp Olive Oil
1 tsp Paprika
1 tsp Cumin
1/2 tsp Cayenne Pepper (add more if you prefer it spicier)
Sea salt and pepper, to taste
Sour Cream (optional)
Extra shredded cheese (optional)
Sweet Cheesy Cornbread
1 1/4 cup All Purpose Flour3/4 cup Cornmeal
3/4 cup Whole Milk
1/2 cup shredded Mozzarella/Cheddar mix
1/2 cup butter, melted
1/4 cup corn kernels
2 eggs, room temperature
3 tbsps organic raw sugar
3 tbsps organic honey
1 tsp baking powder
1 tsp sea salt
1 stalk green onion, minced
Instructions:
1. In soup pot, sauteé onion, garlic and red chili.
2. Add in ground beef and cook till browned on medium heat.
3. Add in sugar, bay leaves, chili power, garlic powder, cumin, black pepper, cayenne pepper and paprika, stirring evenly.
4. Add tomatoes, beans, red peppers, tomato sauce and paste, stirring evenly.
5. Add in broth, stirring evenly. Bring mixture to a boil and then simmer covered, on low heat for about two hours, stirring occasionally. Finish with salt to taste.
6. With about an hour left, pre-heat oven at 350°F. Prepare Sweet Cheesy Cornbread.
7. In large mixing bowl, combine flour, cornmeal, sugar, salt and baking powder.
8. In separate bowl, whisk eggs, honey, milk and melted butter.
9. Fold wet mixture into dry mixture, careful not to over-mix.
10. Add in corn kernels, green onion and half of shredded cheese.
11. Transfer to greased baking pan. Top batter with rest of cheese.
12. Bake 30 minutes or till toothpick comes out clean.
13. Garnish Chili in a bowl with Sour Cream and shredded cheese and serve with Cornbread. Keep Cornbread in freezer once cooled and store in air-tight bag, thawing about an hour before serving.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: BEEF STEW AND CHEDDAR DUMPLINGS RECIPE
Beef Stew and Cheddar Dumplings. Something hearty for you as the temperatures drop! Ensure that you are always cooking your beef at a low heat and a long simmer for that perfect fall-apart texture. This will last you days.
Stew:
2 lbs stewing beef
3 cups squash, chopped into chunks
1 large white potato, pellets and diced
1 cup small button mushrooms
2 carrots, peeled and sliced
1/2 large white onion, minced
1 zucchini, sliced
1/2 cup white wine
5 tbsps corn starch
5 cloves garlic, minced
3 bay leaves
1 tbsp thyme
1 tbsp Herbs de Provence
Olive oil
Sea salt and pepper, to taste
Dumplings:
1 1/2 cups flour
3/4 cup grated cheddar
2/3 cup whole milk
1/3 cup Crisco Golden
3/4 tsp baking powder
3/4 tsp sea salt
1 tbsp thyme
1 tbsp Herbs de Provence
1 tbsp parsley
1 tbsp truffle oil
Sour Cream (optional)
Instructions:
1. Season beef in salt and pepper and brown in Air Fryer in two batches at 400°F for 9 minutes each batch. Alternatively, you can sear the meat in batches in a large skillet on medium-high heat till browned.
2. Sautée garlic and onions in olive oil, using large pot.
3. Add in remaining vegetables, herbs, leaves and season with salt and pepper.
4. Add beef, wine and just enough water to reach surface of mixture. Bring to boil.
5. Reduce heat to low and simmer with lid on.
6. Simmer for 4 hours or more on low heat, stirring occasionally.
7. In a small bowl, make a slurry with corn starch and equal parts water. Stir till smooth and add into stew mixture, stirring quickly till thickened. Transfer to casserole dish.
8. Preheat oven to 350°F.
9. In a large mixing bowl mix dry ingredients for dumplings and herbs. Cut-in shortening with 2 knives till mixture resembles peas.
10. Mix-in milk and cheese till just combined.
11. Roll dough into balls, careful not to over-handle and place on-top of stew and drizzle dumplings with truffle oil and more herbs if you wish.
12. Bake 35-40 minutes or till dumplings are golden brown.
13. Allow to stand 15 minutes before serving. Serve with Sour Cream if you wish.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: POT ROAST WITH GIANT YORKSHIRE PUDDING RECIPE
Pot Roast with Giant Yorkshire Pudding. A good old-fashioned, Pot Roast never goes out of style. I love that there’s always leftovers which are just perfect for a sandwich the next day… and day after! We pair our Pot Roast with a giant Dutch Baby-like Yorkshire Pudding and gravy! While not the most tender of cuts, this one is easy to find. Cooking at about 20 minutes at 325°F per lb, should set you up for success.
Pot Roast:
3 lb Sirloin Tip Roast
2 cups beef broth
2 white potatoes, skinned and chopped into chunks
1 white onion, chopped into chunks
2 stalks celery, chopped into chunks
3 shallots, chopped into chunks
1 carrot, skinned and chopped into chunks
5 cloves garlic, crushed
1 tbsp Herbes de Provence
1 tbsp Rosemary
Handful of parsley, bunched with twine
Sea salt and pepper
Olive oil
Instructions:
1. Season pot roast in salt and pepper and refrigerate covered overnight.
2. Pre-heat oven to 325°F.
3. In large skillet on medium-high heat, heat olive oil and sautée shallots, garlic and onion.
4. Add potatoes, celery and carrots. Cook till potatoes start to brown. Season with salt and pepper.
5. Season pot roast with Herbes de Provence and Rosemary.
6. Push vegetables to side of skillet. Place roast on skillet and sear each side of pot roast for 1 minute.
7. Place roast into roasting pan and set aside.
8. Add broth to skillet and scrape brown bits. Bring to boil.
9. Add vegetables and liquid to roasting pan. Top-up with more broth till roast is covered part-way.
10. Cover with foil or lid and roast for about 1 hour.
11. Remove from oven. Separate roast and vegetables. Let stand 30 minutes before carving.
12. Run drippings through sieve and prepare gravy.
Gravy:
2 cups juices from Pot Roast (excess oil skimmed if you like)
1 cup beef broth
2 tbsps butter
3-4 tbsps flour or corn starch
1 tbsp soy sauce (optional)
Instructions:
1. Melt butter in sauce pan on medium-high heat.
2. Pour in juices and broth and bring to boil.
3. In small bowl, mix flour and equal parts water and mix into a smooth paste.
4. Once boiled, add in flour paste and whisk till sauce thickens. If lumpy, run through sieve.
5. Add soy sauce if desired to taste, stir and remove from heat.
Giant Yorkshire Pudding:
3 eggs, room temperature
1/2 cup flour
1/2 cup milk, room temperature (out for about an hour)
4 tablespoons unsalted butter
1 ladle of beef drippings
Instructions:
1. Preheat oven to 425°F.
2. Throw all ingredients into blender or mix with handmixer.
3. Ladle drippings into 9″ cast iron skillet.
4. Heat pan in oven for about 3 minutes (don’t leave too long as drippings with char).
5. Pour batter into skillet.
6. Bake in oven 20 minutes.
7. Reduce heat to 300°F for 5 more minutes.
8. Serve with Pot Roast and Gravy.
Gallery:
(Photo credit: Mr. Will Wong)
For advertising opportunites please contact mrwill@mrwillwong.com