A little more than 30 years ago I had my first introduction to fine dining at the Manoir. I then bought Raymond's first cook book.. at least I think it was his first! I started to learn how to cook properly. Thirty years later, I can now give some justice to the recipes in that book. Today the recipes he shares on RUclips are much more simple. Thank you so much Monsieur Blanc for your wonderful cooking, the complex and the simple!
Thank you Raymond for letting me dream just by watching you cook these absolutely delicious classic recipes. I really look forward to try it from your kitchen.
I have watched lots of videos on boeuf bourguignon and made it numerous times myself, and what i find most interesting about this one is that it calles for very little temperature. Almost all recipes i have seen call for something between 140 and 180 C°. I usually do about 120° 3,5 hours and had very good experiences on the final product, as the consistency of the meat is way better, it stays pink and more tender as opposed to a grey inside. They go even lower with 85°, which i will defintely try out. At the end of the day, it is a slow cooked dish anyway and it doesn't make much difference if you wait for 2 or 4 hours, the prep work is the same.
Merci, great demonstration I am going to try this recipe next week, I am going to substitute the bacon lardon with a kosher bacon, and butter with dairy free butter I am sure is going to be excellent👍
A quick question please!! He doesn't show when you add the stock. There is a subtitle saying add the stock, This must be a vital part of the process! Do you add it to the pan after the wine? Do you add it to the wine after the wine has been reduced? Thank you!!
I bet that tastes absolutely amazing. I do my Boeuf Bourguignon a bit different (same ingredients though but I also pop in some mushrooms). And I cut my beef into smaller pieces so it melts in the mouth... Ah Well if this is boeuf bourguignon (original) then I might call mine something else :-)
This is definetely not the original bourguignon, but original doesn't mean anything nowadays. Take it as his version of the dish, it's a famous chef after all, he needs his own touch :)
I usually just pour a glass of port into a bowl of dinty moor beef stew and microwave for three minutes. Garnish with fried onions from a can....voila!
where is the other one, BBourguignon by Raymond Blanc, the one that starts withe the deux chevaux...? and where he explained the marinade etc....? Cant find it anymore
As it is mention, that to cook as low as possible. what if i increase the temperature to 160 degree Celsius and reduce down the cooking process from 4 hours to approximate 2 to 2.5 hours ? so i my question is will the meat still be tender ?
You can, but you shouldn't. The meat used in this recipe is really tough unless you cook it for several hours and the longer the better. The meat is supposed to be close-to-melting in your mouth in the end :)
4 года назад+5
Oven at 85 degrees? I followed this instruction and 4 hours later it was still only quite warm and not even cooked. Is this a mistake?
I think the idea is that the liquid inside the casserole should be at 85 degrees C. As I understand it, "Tough cuts" of meat that have a lot of connective tissue which holds the muscle tissue together start to become tender after hours, cooked at around 65-70 degrees C.
Victor answered which wines to use. I will answer what to cook. The rule of thumb I use is, if I can use lime juice or vinegar or a light colored beer in the dish, I can use white wine. If I can use dark fruit juice (prune, grape, etc) or a dark colored beer, I can use red wine. Another rule would be if the dish is better with a clear sauce, you can use white wine. If it's better with a dark sauce, you can use red wine.
Salut J D - le boeuf "Blade" est généralement appelé boeuf "Chuck" par les bouchers anglais. Les bouchers français coupent le bœuf différemment mais la viande provient de la partie "Basses Côtes" de l'animal (autour de l'épaule). Faites cuire de gros morceaux car le goût est meilleur et la viande ne rétrécit pas autant que les petits morceaux. Merci Google Translate.
Don't question a man who has a 2 Michelin star restaurant haha. But the only reasoning I can see is I think beef stock would over power the dish and throw balance off hence using chicken stock. But what do I know !
Cooking at 85C on a home oven is too low. I find anywhere between 120-150C optimum, depending on how long the meat has been marinaded. Then around 5 hours cooking time.
I find it hilarious that Raymond specifically says to only sear on each side for a minute so as not to cook it but the added text says 3-4 minutes each side which is more like the time it takes to cook a steak rather than sear it.
It all adds to the sauce and to the end result. By cooking for 3-4 mins, you develop the maillard reaction in the meat. That reaction will enrich the sauce and flavour as it cooks. Also because the steak is a braising cut, it will be tough should you cut into it and eat.
+PHOENIX MARIZZLE I wasn't questioning Raymond I was questioning whoever edits these videos lmao. He clearly states one thing and then the editor puts in another. Also, the maillard reaction is surface-wide, not inside of the meat itself. It is change in flavour that accompanies the browned surface, the inside of the meat doesn't change besides maybe being more juicy if the meat was seared properly. An extra 3-4 minutes would not make a difference in terms of tenderness, if anything it would only make it tougher prior to braising. As you said it is a braising cut, which is what they did. They braised it after the sear.
This video omits a critical step. The wine is reduced by 1/2 then Brown Chicken stock (the same amount of the wine before reduction) and is reduced by 1/2. This is the marinade liquid. This is a serious ommision.
He's right. Chef Blanc would undoubtedly agree that he omitted it. I was also taught to add stock and reduce again by half. I think I was taught with veal stock though, not sure.
You generally want to control the amount of salt in a dish by tasting as you go, and bacon will often impart too much salt. Taking the fat off a broth or stew will result in a less fatty taste and mouthfeel, allowing the other flavours to come through more.
Marco Pierre White explains precisely why in "Devil in the Kitchen". It was because of consistency. Once his kitchen started serving 70 or more covers, it became impossible to maintain the arty and delicate standards Blanc calls for. An item might be forgotten on the plate, or two (ideally) identical dishes might arrive looking different, and so on. That sort of thing.
Blanc is an authority on technique but this one he’s got wrong. 85C for 4hours? I would say slot the pan into the oven at breakfast & it should be ready for supper I had to raise temp to 150C after 5 hours as the blades were like leather Next time I left it to cook all day & it was fine
Hob Moor your tulip shape is spot on. I had all but forgotten I had made my comment of a year or so ago. That glass Raymond was using is more for Sangiovese/Zinfandel/Sauvignon Blanc. Pinot Noir is a cool climate grape. Hence it should be served at cellar temperature. A glass that has a wider, much more pronounced bowl would be ideal to allow the flavours to develop, especially when one swills the wine around. In Burgundy they tend to use those traditional-style Cognac glasses of which a more up to date expression would have a longer stem or indeed without a stem at all. Riedel have a number of examples. Best regards and keep enjoying.
@@MikeDiCiero nobody cooks it like this. It's all arse about face. Why does he pour the wine in an empty saucepan and reduce rather than caramelise the beef and vegetables and use the wine to deglaze like a normal person? Why does he soak the beef in cold wine when you can instead just prep it in one pot and slow cook? My version is much better and more efficient than this
@@BT-kc3ee It's a classic French beef bourguignon. You do not have to do it the same way, but that is the classic way of doing it. You marinate the meat overnight in the reduced red wine. That's the recipe. Do it your way, but that's not the classic way.
Well this one was not that simple :-) not as simple as I usually make it :-) Looks amazing though, but I really like my variant of the boef bourguignon. Wich is simple in comparison (although with the same ingredients but with added mushrooms)...
First my friend this is Raymond Blanc a 2 michelin star chef and one of the icon of the "new french cuisine" so please seat and learn. second the bacon is boiled to reduce the fat then pan Bahadur Bomjonfried again, if not done this way its gonna give of a sauce with a lot of "plaques" of oil. In few world you need the pork flavor and not the fat flavor!
Why does he have an immature side kick? Each one of these he seems on the point of saying something stupidly offensive. I have a better palate with what I do. I don't happen to be in london is all
lots of unnecessary steps imo. boiling bacon? marinated meat? reducing the wine? just brown the meat, sweat the onions, and get it in the pot! it's gonna be sat in the oven for 5 hours anyway.
There are many ways to do it. This approach involves a lower temperature which means you need to reduce the wine to avoid it being too watery. The rest is really about getting the best from each ingredient. All optional really, but they will make a difference. But it's up to you, if it strikes you as a good idea, do it! If not, ditch it.
I don't in any way believe he would have been put in charge of the entire brasserie blanc operation if he was passionless (: that would make the person you describe as genius quite the bad judge of people.
Notice Clive's obedience training. Whenever Clive tries to say more than 10 words, Raymond gets insecure and jumps in to cut him off. Notice how Raymond leans in close physically, moving his arms so close at 0:31 so that Clive has to step back. I know too many guys who rely on these petty body language tricks. But in this case, I don't think Raymond is even aware of it.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
A little more than 30 years ago I had my first introduction to fine dining at the Manoir. I then bought Raymond's first cook book.. at least I think it was his first! I started to learn how to cook properly. Thirty years later, I can now give some justice to the recipes in that book. Today the recipes he shares on RUclips are much more simple. Thank you so much Monsieur Blanc for your wonderful cooking, the complex and the simple!
Thank you Raymond for letting me dream just by watching you cook these absolutely delicious classic recipes. I really look forward to try it from your kitchen.
i could listen to Monsieur Blanc talk food all day
I have watched lots of videos on boeuf bourguignon and made it numerous times myself, and what i find most interesting about this one is that it calles for very little temperature. Almost all recipes i have seen call for something between 140 and 180 C°. I usually do about 120° 3,5 hours and had very good experiences on the final product, as the consistency of the meat is way better, it stays pink and more tender as opposed to a grey inside. They go even lower with 85°, which i will defintely try out. At the end of the day, it is a slow cooked dish anyway and it doesn't make much difference if you wait for 2 or 4 hours, the prep work is the same.
ive been watching a few of these, blanc is steamin in most of them, top notch cooking
Merci, great demonstration I am going to try this recipe next week, I am going to substitute the bacon lardon with a kosher bacon, and butter with dairy free butter I am sure is going to be excellent👍
A quick question please!! He doesn't show when you add the stock. There is a subtitle saying add the stock, This must be a vital part of the process! Do you add it to the pan after the wine? Do you add it to the wine after the wine has been reduced? Thank you!!
I made this in a smaller pot with lots of beef. Took a short cut for the searing process, and ended up with boiled beef. The beef MUST be seared!
The beef MUST be seared 💯
OTHERWISE LOOKS LIKE DOG FOOD HAHAHA
So true!
I bet that tastes absolutely amazing. I do my Boeuf Bourguignon a bit different (same ingredients though but I also pop in some mushrooms). And I cut my beef into smaller pieces so it melts in the mouth... Ah Well if this is boeuf bourguignon (original) then I might call mine something else :-)
This is definetely not the original bourguignon, but original doesn't mean anything nowadays. Take it as his version of the dish, it's a famous chef after all, he needs his own touch :)
But then, my mother was Italian.
It was your choice
As always, I make a paste.
And of course...the secret ingredient - Knorr Rich Beef Stock Pot
Alittlebitofolivoil
Sealing everything withinside the salmon.
I usually just pour a glass of port into a bowl of dinty moor beef stew and microwave for three minutes. Garnish with fried onions from a can....voila!
This is incredible
Fantastic Thank you very much
Can we get English subtitles?
where is the other one, BBourguignon by Raymond Blanc, the one that starts withe the deux chevaux...? and where he explained the marinade etc....? Cant find it anymore
NEEDS A STOCKPOT
Lil Jon Jon its your choice.. there is no reciepe
Ahahahahaha LMFAO
it tastes better than salt. but that’s just my opinion
Lil Jon Jon You Need Marco Pierre White, if you want/ need a Stockpot,,Not Raymond Blanc..😆😆😆😆👍✨
What it does, is that it gives flavor. It does the work for you. Delicious.
I like this recipe.
Didn't get finely how long did they marinate the meat in wine? 2 hours or till next day?
Stan Yagoda usually over night
Thinks he said 'lets see you tomorrow'
Anybody knows the name of the song in the intro ? Please dont answer kerosene by big black
As it is mention, that to cook as low as possible. what if i increase the temperature to 160 degree Celsius and reduce down the cooking process from 4 hours to approximate 2 to 2.5 hours ?
so i my question is will the meat still be tender ?
Sushant Katkar nope
You can, but you shouldn't. The meat used in this recipe is really tough unless you cook it for several hours and the longer the better. The meat is supposed to be close-to-melting in your mouth in the end :)
Oven at 85 degrees? I followed this instruction and 4 hours later it was still only quite warm and not even cooked. Is this a mistake?
I think the idea is that the liquid inside the casserole should be at 85 degrees C. As I understand it, "Tough cuts" of meat that have a lot of connective tissue which holds the muscle tissue together start to become tender after hours, cooked at around 65-70 degrees C.
I made this last Christmas and set my oven at 250 (F) and after 4 hours it came out perfectly.
put it on 135 or 150 max.and don t forget to caramelized the onions and mushrooms
Not 85 degrees. That's celsius, which is about 8,601.5 degrees farenheit.
Could you give me the names and brands of a few good red wines for cooking. And white also and what should I cook with white wine?
Nguyen Lee speaking as a chef, any wine that is good enough to drink, is good enough to cook with. Stay away from "cooking wine"
Victor answered which wines to use. I will answer what to cook. The rule of thumb I use is, if I can use lime juice or vinegar or a light colored beer in the dish, I can use white wine. If I can use dark fruit juice (prune, grape, etc) or a dark colored beer, I can use red wine. Another rule would be if the dish is better with a clear sauce, you can use white wine. If it's better with a dark sauce, you can use red wine.
I use red for dark meat, white for light meat
Très, très bien,les deux !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
What was the long green veg thwy added at the end
Green beans
that look amazing
quelle piece de boeuf utilisez vous pr la recette? et est il possible d utiliser de la viande déja découpée en cubes? j adore vos recettes!
Salut J D - le boeuf "Blade" est généralement appelé boeuf "Chuck" par les bouchers anglais. Les bouchers français coupent le bœuf différemment mais la viande provient de la partie "Basses Côtes" de l'animal (autour de l'épaule). Faites cuire de gros morceaux car le goût est meilleur et la viande ne rétrécit pas autant que les petits morceaux. Merci Google Translate.
I'd like to know if Raymond has a recipe for chicken casserole.
I think he has one for coq au vin .
"I take garlic"
"You do not crash it??"
Can some one tell me the name of the introduction music I have shazamed it but nothing
kerosene by big black
magnificent
Спасибо.!!!
I'd like to know where the dish he serves it in is from. Anybody???
Le Cruset
So how long does the beef marinade for, they joked about leaving it for a day, were they serious and just brought in one they made earlier?
Yes you usually let it sit over night.
Yes, about 10 - 12 hours.
@@andrew1977uk thank you
Poxa edu Guedes, tá brabo heim
When does the stock go in, I didn't see them add it?
Then you didnt pay attention to the video very well..
and yes RUclips comments from master bedroom chef's... !!
chicken stock?
Don't question a man who has a 2 Michelin star restaurant haha.
But the only reasoning I can see is I think beef stock would over power the dish and throw balance off hence using chicken stock.
But what do I know !
what's the name of the intro song?
kerosene by big black
Cooking at 85C on a home oven is too low. I find anywhere between 120-150C optimum, depending on how long the meat has been marinaded. Then around 5 hours cooking time.
The way he says “home”...
Who on earth could give that a down vote????....
A lot of faffing about but I would prefer to pay a bistro chef to do this exquisite version of this dish
Raymond would prefer that too.
I find it hilarious that Raymond specifically says to only sear on each side for a minute so as not to cook it but the added text says 3-4 minutes each side which is more like the time it takes to cook a steak rather than sear it.
It all adds to the sauce and to the end result. By cooking for 3-4 mins, you develop the maillard reaction in the meat. That reaction will enrich the sauce and flavour as it cooks.
Also because the steak is a braising cut, it will be tough should you cut into it and eat.
+PHOENIX MARIZZLE
I wasn't questioning Raymond I was questioning whoever edits these videos lmao. He clearly states one thing and then the editor puts in another.
Also, the maillard reaction is surface-wide, not inside of the meat itself. It is change in flavour that accompanies the browned surface, the inside of the meat doesn't change besides maybe being more juicy if the meat was seared properly. An extra 3-4 minutes would not make a difference in terms of tenderness, if anything it would only make it tougher prior to braising. As you said it is a braising cut, which is what they did. They braised it after the sear.
This video omits a critical step. The wine is reduced by 1/2 then Brown Chicken stock (the same amount of the wine before reduction) and is reduced by 1/2. This is the marinade liquid.
This is a serious ommision.
YAAAAAAWN
He's right. Chef Blanc would undoubtedly agree that he omitted it.
I was also taught to add stock and reduce again by half. I think I was taught with veal stock though, not sure.
I was just about to say the exact same thing.
awesome chef oliver from jamaica
this guy was at my open house today
Clive is no Adam....ADAM~!
Why would you want to take the salt of the bacon? Also why do French chefs take the fat out of the broths and stews? Not judging just curious
You generally want to control the amount of salt in a dish by tasting as you go, and bacon will often impart too much salt. Taking the fat off a broth or stew will result in a less fatty taste and mouthfeel, allowing the other flavours to come through more.
Read the recipe, he says to put chicken stock in!!! Did you see him put it in??? I didnt😢
Pinot noir changed my opinion on wine
I wonder why Raymond Blanc can’t get his third Michelin star?
Marco Pierre White explains precisely why in "Devil in the Kitchen". It was because of consistency. Once his kitchen started serving 70 or more covers, it became impossible to maintain the arty and delicate standards Blanc calls for. An item might be forgotten on the plate, or two (ideally) identical dishes might arrive looking different, and so on. That sort of thing.
really really simple home cooking... yeah right.
Do you eat microwave dinners ?
Blanc is an authority on technique but this one he’s got wrong. 85C for 4hours? I would say slot the pan into the oven at breakfast & it should be ready for supper
I had to raise temp to 150C after 5 hours as the blades were like leather
Next time I left it to cook all day & it was fine
Same here the carrot was still hard after 5 hours I just put it back in after sitting down to eat lunch
recipe?
This guy has a hardcore buzz going on.
Clive fretwell ? Is that who that is ?
What just happened? So many ways to make this dish!
Very nice Raymond thank you but those are not Pinot Noir glasses. Just saying...... ;)
The glasses look ok to me. Any glass that has a tulip-shaped bowl is ok for Pinot Noir in my opinion.
Hob Moor your tulip shape is spot on. I had all but forgotten I had made my comment of a year or so ago.
That glass Raymond was using is more for Sangiovese/Zinfandel/Sauvignon Blanc. Pinot Noir is a cool climate grape. Hence it should be served at cellar temperature. A glass that has a wider, much more pronounced bowl would be ideal to allow the flavours to develop, especially when one swills the wine around. In Burgundy they tend to use those traditional-style Cognac glasses of which a more up to date expression would have a longer stem or indeed without a stem at all. Riedel have a number of examples.
Best regards and keep enjoying.
not a Knorr stock cube in sight
He doesn’t use any chicken stock in this recipe so why does it say to add that
6:20
Culinary genius . He really knows the science behind it for an old timer
@@mrstamp5121 i just called him a genius ?
@@mrstamp5121 hes been a Cheff since the 70s hes an old timer. I say it with respect
Adam!
Did you just pour Pommard to make a boeuf bourgignon ?!?!?!?
Yes.
yeah....really rustic.
85c? Jeez I thought my usual 3.5hrs at 160c was ok 😳
I think Raymond was drinking to much of that red wine 🤪
Not exactly the hairy bikers..
No mushrooms
I can't tell, is he french?
Yes
Raymond? Tricky to tell.
Two captains on one chip
Michel Dumas does it a bit better. Still very good technique
I didn't like when it says "add a chicken stock cube" please? Make sure you cook your own stock if you slow cook!
Where are the mushrooms?
I can't tell if the other guy hates or loves Raymond...
the other guy doesn't need to be in it....it's awkward.
Hey! He helped with the bacon! xD
Chef Blanc likes to have an assistant
Chef Blanc always has an assistant
Sanguanboon That's not true, he helped with parsley as well.
SLIMNICS :
It looks great but it's far from simple!
Simple for French cuisine, I think he means!
J'ai mal à mon anglais.
That was far more complicated that it needed to be.
which part didn't you understand ?
@@MikeDiCiero nobody cooks it like this. It's all arse about face. Why does he pour the wine in an empty saucepan and reduce rather than caramelise the beef and vegetables and use the wine to deglaze like a normal person? Why does he soak the beef in cold wine when you can instead just prep it in one pot and slow cook? My version is much better and more efficient than this
@@BT-kc3ee It's a classic French beef bourguignon. You do not have to do it the same way, but that is the classic way of doing it. You marinate the meat overnight in the reduced red wine. That's the recipe. Do it your way, but that's not the classic way.
Should be shown how to since the flour and blanched bacon tastes of nothing so no point
NO VOLUME!!
This looks like a massive pain in the arse to make
Really?! Aside from marinating the beef overnight, this seems about the same as making a standard beef stew if you ask me.
I have made beef bourguignon. This is not "simple." This is complicated.
Well this one was not that simple :-) not as simple as I usually make it :-)
Looks amazing though, but I really like my variant of the boef bourguignon. Wich is simple in comparison (although with the same ingredients but with added mushrooms)...
What's not simple about it? You reduce the wine, pour over your meat, let it marinade overnight and then basically cook everything!
That mash potato... very glue-like. waxy potato blended with a stick blender? I hope you slapped the commis who made that over the head.
the stick blender is a massive sacrilegious move but waxy potatoes are perfect for mashing
Not a stock pot no no a beef cube and make a paste that's what my dear mother used to do
Your choice -- there's no recipe.
i can forgive ur accent, but what u did to d bacon..
First my friend this is Raymond Blanc a 2 michelin star chef and one of the icon of the "new french cuisine" so please seat and learn. second the bacon is boiled to reduce the fat then pan Bahadur Bomjonfried again, if not done this way its gonna give of a sauce with a lot of "plaques" of oil. In few world you need the pork flavor and not the fat flavor!
+Tinker Tailor Soldier Spy aaaaahh..
Tinker Tailor Soldier Spy thank you for the explanation! That is a very interesting technique.
to render the fat. Cos ya know. French dont want to be as fat as americans but at the same time enjoy flavorsome food
bit fiddly
Why does he have an immature side kick? Each one of these he seems on the point of saying something stupidly offensive. I have a better palate with what I do. I don't happen to be in london is all
Raymond is such an ego maniac it’s so obvious that he’s waiting for his turn to speak. Ahhhhh the French
He is like a YODA in cooking. Hmm c'est bien.
,
"we're going to reduce the wine to unrich it, make it even richer." uhm, yeah, makes sense.
X-Cell enrich. He has a heavy accent. Don't play dumb.
Not unrich, he meant enrich which will kinda sound the same
Has appeared in my feed uninvited. How does a guy who’s lived in UK for 50+ years still have a fake French accent??
Is he drunk? 🤔😫
No.
the guy is so weird wtf is he doing with his hands all the time and where can i buy those drugs?
nvm hes just french
@@xxxxxPr0xxxxx Yup. Never really made anything of himself.
F**k this; I'm Asian, I'm going to add five spice, dark soya sauce and of course, MSG. MSG!
lots of unnecessary steps imo. boiling bacon? marinated meat? reducing the wine?
just brown the meat, sweat the onions, and get it in the pot! it's gonna be sat in the oven for 5 hours anyway.
I say just boil everything and blend it - it doesn't matter, everything just gets chewed anyways.
Shut up
Sssssssshhhhhhhh, donkey
It makes all the difference you donkey, learn how to cook properly
There are many ways to do it. This approach involves a lower temperature which means you need to reduce the wine to avoid it being too watery. The rest is really about getting the best from each ingredient. All optional really, but they will make a difference. But it's up to you, if it strikes you as a good idea, do it! If not, ditch it.
Look at these two absolute polar opposites: Passionate, emotional, sensual, genius French chef, Versus: Boring, uncomfortable, awkward, bland, reserved, restrained, passionless, underwhelmed, stiff upper lip British bloke ..
I don't in any way believe he would have been put in charge of the entire brasserie blanc operation if he was passionless (: that would make the person you describe as genius quite the bad judge of people.
It's the wine...Raymond likes to drink
Notice Clive's obedience training. Whenever Clive tries to say more than 10 words, Raymond gets insecure and jumps in to cut him off. Notice how Raymond leans in close physically, moving his arms so close at 0:31 so that Clive has to step back. I know too many guys who rely on these petty body language tricks. But in this case, I don't think Raymond is even aware of it.
PETER ROBERTS Oh, you unbelievably pretentious nobody.
PETER ROBERTS you sound like bloody nazi!