Comforting French-Style Beef Stew from Jacques Pépin | KQED
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- Опубликовано: 4 фев 2025
- Jacques Pepin brings us one last cold weather recipe before Spring. In this classic episode of Today's Gourmet, Jacques Pepin makes bouef en daube, a French beef stew featuring lean, wine-marinated beef shoulder. This is a fantastic recipe for Instant Pot enthusiasts. Jacques rounds out the meal with a colorful and crunchy curly endive salad and glazed strawberries for dessert.
In This Episode:
00:00
1:00 Make this hearty French beef stew: Bouef en daube
7:44 Strawberries glazed with currant jelly
16:05 Friese salad recipe: Curly endive salad with apples and caramelized pecans
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 12, 1992. French beef stew
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
I'm not someone who get suuuuper excited by meat+potato dishes, but I wanted to see what Pépin had to say about it, and I can't believe how many things I learned from this episode. I love how he describes the HOW and WHY the recipe works, and gives alternate methods too.
He NEVER fails to impress me.
“This is burning nicely” he says with a smile. Simply the best ever. Oh how I would love to meet you!
It may be just me but I swear I could hear someone behind the camera laughing.
@@AngelusBrady It's not you. Someone was giggling.
@@AngelusBrady me too! LOL
@@AngelusBrady I triple-ly confirm there was someone definitely laughing off camera. LOL
@@belforio Always great when you hear things like that.
LOL while he was explaining washing the salad greens he forgot about the pecans (? walnuts) on the stove. "This is burning nicely ... that's how I like them" with a grin. He's the greatest.
You can hear a member of the film crew laughing behind the camera when he says that too.
Confidence is everything
Just pay attention to this great Cook ,don't be a Critic ! How come you didn't mention how good it looked ??
@@curtismasterson2226it wasn’t an insult you overly sensitive weirdo 😂
Jacques Pepin is a national treasure in two nations !
The king of Chefs at work
Jacques Pepin was a great chef and teacher back in the day and he still is. Long may he cook and teach!
Greetings: ( USA 🇺🇸) in thanksgiving: { btw} : Master Chef 👩🍳/ Master Baker 👩🍳 Jacques Pepin , thank you: again, Master Chef 👩🍳/ Master Baker 👩🍳 Jacques Pepin , thank you
Greetings: ( USA 🇺🇸) : { fwiw} : in thanksgiving: the presentation is outstanding: again, the presentation is outstanding
Greetings: ( USA 🇺🇸) : { btw} : special intention: Enormous Hug 🤗 , Love ❤️: Be very, very, very safe , wishing you a blessed glorious day and , in thanksgiving: GOD BLess
Greetings: ( USA 🇺🇸) : {btw} : special intention: in Thanksgiving: again, GOD BLess
@@michelleharkness7549
Think you need medication.
Or you are 12 years old 😄
Hearing the crew member laugh when the pecans are “caramelizing”😂
My favourite frenchman!
Jaques Pepin is truly the best chef who’s ever lived. A true legend❤️
He is absolutely the gold standard! 🤎
"Oh, this is burning nicely!" (shaking the pan full of pecans) "I wanted them dark like this anyway." Handled like the consummate professional that he is!
@@TheVetusMores blackened is just part of the Cajun vibe he was shooting for 🤷♀️😄
I agree totally . I spent 23 years in the food service industry, and went to culinary school. He is not only a great chef, but a great educator.
@@jimbo6203 And he has said, many times, that this gives him great pleasure, to pass along his knowledge to others. It just so happens that he is also very _good_ at it! (Not all teachers are as effective as they perhaps would like to be)
“These are burning nicely”…the consummate pro. LOL!
Did you see how fast he prepared the meat. This guy knows how to cook! Jacques Pepin is a classic. No video re-edits here; this guy is the real thing.
Wow ~ what a PRO he is. And what a charmer too. Nothing fake about
him. Just honest to goodness EXCELLENCE !
Thanks for sharing this unspectacular dish in such a spectacular way !
Lots of great detail from Jacques as usual...his professional mastery continues to hold strong here in 2022. He's a treasure.
A true master chef. His blade skills are off the charts!. My favorite chef to watch. He knowledge is unmatched in the kitchen, in my opinion. Thanks Jacques for many years of great recipes..
Jacques Pepin is truly the best chef who has ever lived. He is truly a legend❤️
Absolutely! Couldn't agree more!
This is a true master. The confidence of his work with the blade is just one of many signs.
I asked a Parisian friend what his favorite wine was... he said Cahors. After tasting I have to agree! Hard to get in USA. Now I know it's Malbec.
Jacques is the greatest chef!
You are not really telling us why. Anybody can just say that.
@@ChefKevinRiese google that
Master Chef 👨🏼🍳 Jaques Pepin in my 40yrs Career in the Culinary Arts Industry He Always Been The Best of The Best in the 80s I Started to Watching Him HE Inspired Me To Follow his Techniques and Knowledge He's #1 of All
"This is burning nicely" I LOL'd irl
What a great chef and teacher. So experienced and knowledgable. Thank you. 😋
I made this with a shank cut and it is amazing. It took only 45 minutes in a pressure cooker for a 2 serving piece. I did not even marinate it overnight and it still turned out very rich tasting and tender. For the vegetables, I roasted root vegetables (rutabaga, potato, carrot, parnips etc.) and added some mushrooms to the cooking juice. Roasting it is a very good alternative to boiling because you get some very tasty caramalization of the sugars.
I really like this man. He cooks like we do. The greatest chef I have ever seen.
You yes ..not seen many I suppose
Another great one. Keep 'em coming.
Every move he make is perfect.
Thank you Jacques ... You have been an amazing positive influence on the quality of our lives.
This was undoubtedly an excellent episode. The courses that chef Pepin prepared are outstanding.
It is so interesting to hear Jaques, talk and demonstrate his tecqniques during his younger days, faster talking, faster movements and now in 2020, as he has aged when he demonstrates in his latest cooking shows, he is slower in his comments, actions still exact, but simpler recipes and always a delicious outcome. Ah... Wisdom.
He reminds me of a zen master I once knew who moved and talked slow, but was strong as an ox when he needed to be.
James Earl Jones speaks noticeably slower in his latest Vader voiceovers and in every single one of those Vader is supposed to be far younger than he is in the sequels. I wonder why...
Beautiful! love to try it all . I'll be getting a Jacques Pepin cook book. Bravo show.❤
This was filmed in the late 90’s or early 2000’s and holds up perfectly today. That salad 🥗could be served at any restaurant
easily the best chef ever! his presentation and information are immaculate.
These vids bring back so many fond memories ❤
Used to watch him with my late grandma... Very fond memories. "This is burning nicely" LOL
Chef I have watched forever!!! I love the vids you got me into cooking…. Thanks loook forward to all your work to come
Wow! All of this so incredibly wonderful. I truly can't think of a yummier comfort food then beef stew. Of course I'm so looking forward to St. Patrick's day corned beef and cabbage which I guess can be defined as a stew! Thank you chef!
Such a fabulous fellow.
Sometimes a bit hard to understand his french accent but I'm learning he is an awesome chef to watch
That is science of cooking thumbs up
Impressive knife skills.so impressive he is
JP, Hello, very nice meal, the carmalized walnuts are different thanks 🇫🇷🇫🇷🇺🇸🇺🇸
"This is burning nicely...." 😉🥰
He started as an apprentice in France at 14/or 15…those techniques are as natural as breathing to him.
My father would make a roast like that when I was a kid.
I never had cable as a kid. I’ve watched so many hours of him cooking 🤣
Another banger from Jacques Pepin and KQED!
Delicious meal! Work of art!
Funny how little known was the Malbec grape then. And now? Well, Argentina, yes. French Malbec still mystifies many.
The beef roast looks amazing and reminds a little of corning, so called corned beef with all the spices and vegetables. Yet not the same. Timely, different.
Well done KQED, I just bought some corned beef and cabbage sausages at the Ferry Building along with some Bangers. Should be good.
Happy St. Paddy’s Day. 💚
Yumilicious!! 😋😋😋
9:05 Dear KQED, I would love to see Jacques Pepin do a video showing the different types of glazes for berries as he was explaining here! It would be so nice to see the different examples he mentions in this clip!!
Thanks for the suggestion!
@@kqed actually, in several programs, Jacques Pepin talks about how he loves making jams in the summer. would be great if he showed us a few of his best jam recipes...
This is going to be one amazing pot roast!!! Heading out to get the meat shortly! THANKS CHEF!!!
I love this man. Truly a treasure.
So relaxing to watch a professional doing his job :)
The master!
I love how you can hear someone giggling during the burnt pecan bit 😂
this guy is a gem. I have learned so much from watching his videos.
I grew up watching this Chef on television, along with Julia Childs!! Both are fantastic and passionate people!!! I ABSOLUTELY still love watching those two on my tablet!🌷🍜🍚🧀🍞🍅🍆🌽🍋🍎🍑🍷🍾🍳🍹🌟🌟🌟🌟🏆🏆🏅🏅
I am touched. So much love.
Jacques is the man
Thanks, Zchef.
Very nice, but I would've run those small potatoes and carrots through a little bit of butter or oil with a touch of garlic to make them crispy and with some dill or parsley on top and put in a separate plate. The strawberries, I would serve with some vanilla ice cream or a white mouse.
Love this one
You don't often hear chefs explain the tech bits of the ingredients as Jaques does.
It the bests chef at the world
😏 they wouldn't want mine. 😊
Recipe Looks Right Tasty.
This is my preferred era of Jacques Pepin: it's great to see him work at speed on these cool dishes. His present-day stuff is described on his channel as "miserly," and he's cooking boiled cabbage with some near-perished mushroom and leak he's found in his fridge.
Amazing what Pepin could do with with an Instapot today.
Dry cayenne on nuts, glazed. Always something to make us smile…
You’re hot stuff, Sir.Merçi beaucoup
The pecans are “burning nicely”!
YOUR burning nicely.
Curious about that cut. I wonder what the name of it is today, or even if they make that cut anymore.
It is called paleron in French, and solomillo del pobre or cañón del espalda in different Spanish-speaking countries. It is flatiron roast in the US and Canada, oyster blade in Australia, or feather blade in the UK. At higher-end Anglo butchers in the US, ask for the whole flatiron from which the two flatiron steaks are cut. Otherwise, show them a Google Images search result.
This cut of beef is my favorite. I have bought and cooked this rather cheap cut in multiple countries since 2013, even during the pandemic. Therefore, the following purchasing advice is IMO pretty comprehensive.
It is not too available in grocery meat departments, maybe except at the Costco equivalents of the world. But it is still popular at many butchers' counters. In English-speaking countries, butchers in large cities often carry it readily, while you may have to call in to reserve an order in smaller cities and larger towns. In the US and Canada, the butchers that tend to carry it are higher-end Anglo shops, or longtime pillars of Asian, Latino, or Eastern European immigrant communities.
Besides flatiron, it may be known as the "ranch" roast or steak, or as Pepin said "chicken" steak. If the butcher isn't a real, honest to goodness butcher and doesn't have a clue to what you're talking about, then tell him you want the tail end of the chuck clod, the last 5 inches.
"...or if they make that cut anymore." Since many consumers don't know what to do with it, it can be a poor seller in some markets, so the butchers will cut up the lean for stew and the rest gets ground. Watch your local grocery ad for when they have Top Blade roast or Top Shoulder roasts in their ad, they should have a surplus of flatirons then, and they should be at sale price too.
19:42 This is burning nicely! 😉
It's just a cryin' shame that there's only enough for me !!
heaven
how how long should we pressure cook? :(
Which of his recipe books has this dish?
I love this guy . He still believed in his viewers intelligence and that they still knew what barometric pressure was to even mention it. But , if I didn't have a basic prior knowledge of making a stew some of the things he did wouldn't be clear at all . Also, a stove sized pressure cooker in the early 80`s ? How common was that ? We certainly didn't have one .
I laughed out loud after he burned the pecans, and said this is perfectly the way I wanted them, and you can just tell by the look on his face he was a total bullshitter hahaha
Would be better with a Knorr stockpot. Then again, it's your choice.
😂 classic MPW
@@Fisklina you talk about a great chef not run of the mill as we see here
It’s an eye round
Wow red wine for beef stew and vinegar?
De la viande et des patates, la base !
Media Technical Support People and Staff @ Master Chef 👩🍳/ Master Baker 👩🍳 Jacques Pepin , thank you: again, Media Technical Support People and Staff @ Master Chef 👩🍳/ Master Baker 👩🍳 Jacques Pepin , thank you: Greetings from southcentral Texas USA 🇺🇸, North America
Who amongst us hasn't burned their nuts when waxing long about salad spinners?
❤
Culd we replace réd Wine by à free alcool liquide
How is the "Blade" different from "Chuck"?
Blade is part of chuck.
♥
Anybody recognize the exact wine he's using? It said it's a French Cót Melbac, but which vineyard? I see the word chateau but I can't see the rest of the writing on the top of the bottle...
He's using wine from Cahors (southwest town in France). The cépage (variety of the grape) used in this area is Malbec. The vineyard does not matter and he does not mention that. Actually he says that this deep red wine is very close to Cabernet Sauvignon red wines, thus it is a possible substitute.
15:52
19:40 sometimes even Pépin makes a mistake.
😀👍👍👍❤
👍👍
The super meastro
Sauerbraten
*pectin and *currant jelly
ALLONZ Y
It would have taken me ten times as long to trim that and it wouldn't look even close to as nice.
Pot roast
mMmmm malbec
Forgot the ketchup…🤪