About 5 years ago I made this thinking that Julia Child's version was authentic. The dish ended up being "ok" but not something "to-die-for." While I can appreciate her efforts in trying to introduce French cooking, it didn't blow my mind. I stumbled across your RUclips channel and made this dish, step by step. I watched your updated version as well, but I certainly appreciate this version a lot more and the time that goes into this. The results were amazing. My family enjoyed the dish. This is the first time I've ever commented on RUclips, but this was very yummy. I'm in the process of making your Coq Au Vin as we speak, and should be serving later today, but just wanted to thank you for taking the time to show how to make things step by step without taking any short cuts.
+Jimmie Rutledge Thank you. I appreciate you taking time to leave feedback, too! Coq au Vin is a dish that actually tastes better reheated the next day (or a couple of days later, for that matter). It's never as good on the day it's made, so keep that in mind and be sure to save some leftovers to see for yourself what I mean. In restaurants I've always made it well in advance for that reason. Also, you should know that I have additional notes on every recipe in my cookbooks that is information not contained in the videos. Cheers!
I added your books to my Christmas wish list, if I don't get it for Christmas, rest assured I'll be buying them afterwards. With regards to the Coq au Vin, my family tasted a bit of the chicken after I took it out of the oven last night. They are anticipating it for dinner tonight. I think this is by far the best thing I've ever made, and I will save some portions to taste for this weekend. Thank you again!
Jimmie Rutledge she didn’t become a celebrity award winning chef for nothing. I feel you didn’t make her recipe the right way. Either added to much added to less didn’t add something, skipped a step. I made it and it was amazing, I followed her recipe step by step using the same measurements.
Sir, you have put a lot of love into this dish. No herb, sauce or spice could replace that. I salute you. This video is a gem amongst cooking videos on RUclips. I can't hide my enthusiasm and therefore salute you again.
This, to me, is perfection. I'm very impressed. The attention to detail, perfect brownings on everything and every step is well-conceived. You definitely know very well what you're doing! Thumbs up
Fantastic recipe by a chef who has obviously perfected this dish. I have made this version a few times and, if i'm honest, i'm midway through making it again as I type. As the chef said we all add our own little touches and, while I mostly stick to his method, here are my wee additions. I use a small amount of chopped pig fat (my local Chinese store) and some good chopped pancetta to render for the lard. I discard the pig fat but keep the pancetta for nibbles as it's too good to throw away. Next I chop some rashers of streaky bacon into small pieces and fry them in the lard until they are extra crispy. I remove the crispy bacon pieces and keep them to one side. After that I mostly follow the chef's instructions but add a little more wine than him during the marination process (I'm Scottish) and a tablespoon of Worcestershire sauce for depth of flavour. When it comes time to braise the meat I take the leftover crispy bacon and, in a mortar and pestle, grind it to a fine dust/paste. I then add this paste to the dish which I find gives it a lovely back flavour. I cook the dish for 3-4 hours the day before serving, leave to infuse overnight, then reheat gently the next day. I serve the dish with herb dumplings, crusty bread or creamy dauphinoise. This is a time consuming dish that requires effort on the part of the chef but the results far outweigh the work. Thank you very much chef and Happy Holidays from Paris!
Braises are best accomplished by slow cooking from an evenly distributed heat at a constant regulated temperature without opening the dish up and letting steam and flavor escape. The problems with trying to braise on the top of a burner are that the heat comes only from the bottom. So when you heat it enough to get the sides hot, you are putting too much heat on the bottom surface, and you can't open it up to stir it. So you can make it on the stove, but it will never be as good.
Thank you for this recipe it looks delicious, I've been looking at different recipes and this looks the best. The video is well presented, and very clear so I could write the recipe down step by step while you were cooking it. Will look at your other videos, want to try this recipe soon.
My wife just bought me a set of Mauviel M'heritage Copper pans, and this dish will be one of the first I make, it looks delicious! Thanks for the clear instructions and recipe list!
Hi Chef! Firstly thank you for the time and effort you have put in to all your *very* useful videos. I'll keep an eye out for the book! I'm in the process on making the Bourguigon, but have a quick question. If after straining the cooking liquor and having cooked the mushroom and onions etc. Can I put it all in the fridge (beef and sauce together, garnishes separate) and then combine all the ingredients the following day? After reheating the beef and sauce of course! Again, many thanks.
Mate - a truly excellent video. I really appreciate the effort you put in. You deserve every bit of praise you get for this classic demonstration. Regards, Tim New Zealand
A lot of recipe videos are all well and good. I really love how this bloke throws in hints, suggestions, explanations, etc, clearly from his years as a pro.
Thanks! From a guy who cooks to relax, this seems rather complex, but, as sailing is also a recreation, and one that involves a bit of work, I am quite excited to complete this dish someday soon! Thanks for sharing!
It is mostly a matter of experience. To me, this is something I make in between making other dishes at the same time. Once you do it a few times it will seem simple.
Thanks for sharing your recipe. I can see that you really pay close attention to developing all the flavors. I also liked the presentation with the potato galette.
With all my respect Chef !!! Piece of art by an artisan... I hope that I will have time to do this recipe. Thanks for the efford of sharing it in a "one man show"
ANNOTATIONS 0:00:23.0 This is NOT a simplified version, be advised. I developed this over years of cooking in good restaurants. This is REAL Beef Bourguignon. 0:01.000 CLICK HERE TO SEE A NEW FRENCH BISTRO VERSION OF THIS RECIPE - NEW FOR 2015 0:03.333 CLICK HERE TO SEE MY OTHER PROFESSIONAL COOKING VIDEOS (OPENS IN A NEW WINDOW) 0:03.500 600g (20 oz) Beef Round or Sirloin Roast (weight after trimming) 1/2 bottle good red wine, ideally Côtes du Rhone 2 cloves Garlic 2 Bay Leaves 125g (4 oz) Bacon (cut thick) 125g (4 oz) Onion, diced medium 60g (2 oz) Tomato Sauce 2 medium Carrots 150g Cipolini Onions, or other small variety 150g Mushrooms 250ml (8 oz) Beef Stock 30ml (1 oz) Cognac 3/4 t Thyme, dried (or a few sprigs of the fresh herb) Flour 0:03.500 Olive Oil Butter Salt and Pepper 0:04:02.2 That, is it is not traditional THESE DAYS - but marinating was certainly an essential part of the AUTHENTIC ORIGINAL Boef Bourguignon recipe. 0:08:50.2 Note that it is just starting to smoke. 0:09:54.0 220°C = 425°F 0:11:05.2 Turn the heat down to medium now to avoid scorching the vegetables. 0:11:42.8 NOTE: Do NOT add so much flour that it soaks up all of the moisture, OR go back and add more flour. It is SUPPOSED to be sticky and clumpy. 0:14:05.7 220°C = 425°F 0:15:49.8 160°C = 320°F 0:17:05.9 1 T each of Olive Oil and Butter. 0:18:29.6 3 hours is the maximum time. Any longer and it will be too dry. 0:18:40.5 Actually, use a slotted spoon. It will be much easier! 0:19:25.3 Remember that the meat used is VERY lean, and the only real fat added was olive oil. 0:19:30.6 NOTE: Not shown here, but this needs to be tasted for salt once you have this stirred together. Typically you will add 1/2 to 1 teaspoon more salt.
Finally a proper recipe! I've made bourguignon several times, but learned a couple of extra steps that I am eager to try out. I prefer this to the modern version.
BRAVOOOO ! ! Because of you am goint to buy a Amarone red wine just for this fantastic receipe. I also love your comments and reply below. Duuude I got such a knowledge about the art of cooking... i will follow you with my eyes wide shut !! Keep on posting and providing us with your explanation. Thank you soook much !!
Thank you for your enthusiasm! I have about 40 videos up now, if you look through my channel. Many have been added in the last month, and more are coming. Please subscribe.
My wife loved it, as did I! I followed your instructions to the T and took me about 6 hours, but it was well worth the time and effort. The Potato Galette even turned out well! I will be referring to you before I go to Food Network from now on, thanks again Chef.
Hard to find instructions on the good old classic ways of preparing food in this rushed day and age. I'm going to try this! Thanks for posting these highly educational videos. I look forward to watching more of your series.
Cutting the meat randomly is one reason why people end up with some tender pieces and some tough ones. I think you misunderstood what I said about the wine. It isn't about opening it sooner, but refrigerating it. Normally red wine is not served cold, of course - but if you use room temperature red wine in the marinade, it warms up the meat and it starts to spoil a bit before the refrigerator can get it cold again. This causes a slightly funky taste in the meat at the end. (continued below...)
Don't laugh, I did things like that! Drove people nuts. For spam I would recommend ginger ale, celray soda or beer. My favorite story was with scouts and of course we did things we weren't allowed to do. No matter the basic ingredients handed to us for cooking, the senior patrol I was in, turned it gourmet as we wanted the kids to step up there cooking game. For one summer camp, we had a screw up as no one could get beer, then we discovered everyone did. There was only so much we could get away with drinking, so we used it for everything. The good news was, we had no adults to entertain, so we braised our allotment of canned corned beef in beer, and even created a beer gravy. Our surprise was we had two adults suddenly decide to show up and we very quickly added sassafras to hide the beer taste to the gravy. He loved our creation and enjoyed seconds as he couldn't figure out what we did to make it so good. He told us, the only thing that would make it better was a beer or two. We just looked at each other, "We better not." I like this method, but plan to use it with another recipe from Brother Victor-Antoin d'Avila-Latourette, for Garlic soup. That has cognac in it, but figure I have to proportionally reduce the amount from a half-pint, to about 3 ounces as I will not be using six cups of stock. I think its success will incorporate what I learned from both of your recipes on this.
Im about to try this recipie for the third time. The first few times I forgot to put the lid on the pot during the braise and the meat dried out (despite my mistake it still tasted great). Marinating the meat in the wine for a few nights is definitly worth the wait as well. Thank you!
An Update! I made this again today I used a proper braising pan and I lowered my oven temp 20 degrees F It turned out Fabulous... incredible flavors Thanks for the tips Definitely recommend if you're looking for something to wow your dinner guests
I'm making this for 7 friends tomorrow. I am starting with french baguette and an alioli dip iv'e prepared. I am then making this dish with a side of dauphinoise potatoes. Have my meat marinading and mushrooms in lemon just need cognac tomorrow and bought a pork belly for the pork stock instead of pancetta. Looking forward to making it. Wish I had a mandolin for potatoes took me about 40 minutes to slice the potato very finely. Thank you for the video very professional.
I really enjoy listening to your voice , as well as watching your skills in the kitchen making many many delicious entrees. I made your "Chicken Cacciatore" and ill tell you what, I even lit those shrooms on fire, It was FABULOUS !!! Keep it up, I can smell your cooking from here! YUMMY!
I'm going to try this recipe in the next couple of days, but I had a question about the wine being used. I work for an Italian wine importer and have a fairly large supply from the north, central, and southern parts of the country. Would a Chianti Classico or Classico Riserva suffice in place of a Cotes du Rhone? Much appreciated. Thank you! (Also, I made your chicken fricassee last night and my wife and I had no words other than: "holy God.")
John D'Alvia Thank you. Actually this dish should be made with a French burgundy. I substituted the Cotes du Rhone because I'm in Russia and the price of a decent French burgundy is $100 because of heavy taxation aimed at certain wines. I would avoid any Chianti in this, because it is quite different. Pinot Noir would be a better choice if you can't get a good French burgundy.
Thank you Thank you, I love Beef Bourguignon and thought I had the perfect recipe! Until..... I thought I would experiment with your's and it's fantastic! The flavor is intense and rich, the meat just melted in my mouth and the veggies were perfection. I used a fresh deer roast my brother gave me, it was perfect. My friend and I were literally licking our plates and scraping the side's of the dutch oven with leftover bread! I followed your instructions exactly and I have to say this is the best I ever had, and I have tried many recipes as this is a favorite dish of mine. I am so happy I found you, watching you is like going to wonderful cooking class's your directions are clear and understandable so us armature cooks can follow, and you give great tips and advise we would never know unless a professional chief took the time to teach us. I am learning and improving my cooking techniques from watching you. I will be looking for your book to come out, it's a definite purchase for me, so please post and let us know when and where we can purchase your book online.
Thank you for taking the time to write. I appreciate it! My book is already out. You can get more information here... ruclips.net/video/0Mo94Sr3p7I/видео.html
Hello and thank you for the recepes, I already ordered some of your books! Tomorrow I am going to try this recepe, (beef stock is getting ready) Can I use the beef fat from the brown stock instead of olive oil (for meat, onion and mushrooms) ?
You can,, but the dish will be heavy and perceived as greasy by most people these days because we are no longer used to such heavy fatty dishes. Olive oil lightens it up.
@@CookinginRussia got it, after I wrote my message above I guessed the same, since I started to be seriously overwhelmed by the stock's roasted beef strong parfume (or smell?! ) .. I live in Italy, no problem with olive oil at all. Grapeseed oil can be an alternative (above all for the pan, because of high temperature used to fry the beef, if I keep the fire lower can't evaporate quickly the mass of meet juyce, which is plenty )? Thank you so much for answering me! Hmmm last question : I can't find annotations on my laptop, did you use beef stock on the meat as well, at the end ( with the wine.. Btw, I am going to use some Italian north eastern Merlot )?
Look in the comments section and you will see someone has provided the annotations. If you go to my last video, "UPDATE! (sort of)" you will find a link to a webpage with all of my original videos with the annotations restored. I suggest you use one of these two methods because there are other subtle directions that you should know.
+missionbears Found the answer: "As for the mushroom cooking time - you can simply turn the oven heat off at this point at let it remain hot until ready to serve. I'd say 5 minutes is the minimum, but you can leave them there for 45 minutes with the oven off, and there won't be any problem."
Like some others, I stumbled upon this recipe. I have always loved to cook and it all started when I cooked my parents an anniversary dinner at 13 yrs of age. (Beef Tenderloin medallions w/ garlic butter).In my 50's now and have continued to enjoy cooking for family and friends. After seeing this vid. I was fascinated but I did not make the dish though. I have, however made the following recipes from the CookinginRussia youtube videos: Chicken Korma, Beef Stock, Butter Chicken, Perfect Rib Eye (and yes it is), Fettuccine Alfredo, and perfect Roast Chicken. I follow along on my IPAD in the kitchen. All of the dishes so far have been nothing short of FANTASTIC! I get RAVE REVIEWS. I follow along on my IPAD and pause/play/pause/play make separate notes for ingredients etc.I've even taken photos of ingredients with my IPHONE and used both the phone and IPAD at the same time. I found this a little bit frustrating so I purchased the cookbook/youtube companion. I received it after a couple of weeks. What a difference having the cookbook has made for me. I love it. I am making this dish this week finally. I don't know Chef Easter nor have any affiliation but I do LOVE all of the recipes so far and have found the physical cookbook has been a great help to me. If you're on the fence about buying it like I was, don't walk, -run and get it!
Just made this for the first time w/ potato galette. I monitored my oven temp with a Thermoworks Chef Alarm. The oven ran hot. It was an unwelcome challenge getting it to hover over 320 F. So the meat came out a bit dry. There wasn't a heck of a lot of liquid to sieve for the next to the last 20 minute cook but enough so when plating it helped balance the dryness. In the future I'll have to add water at whatever step it's called for. Or dial down the braising time a bit. (I tried 2 hours 40 minutes). Or both. The potato galette makes the dish more satisfying. You can't leave out potatoes of some kind. And especially if you have garden grown potatoes like I had. All in all, a most enjoyable meat and potatoes feast. I'll have to try this again after the New Year.
Don't add more liquid and don't change the temperature. That's my advice. Fix your oven so that it runs at the right temperature. That will be important in everything you cook, not just this.
After the New Year? What was I thinking? I forgot that I marinaded too much meat. Why did it take a whole bottle of wine to cover the meat? Simple. I bought too much. So I had 13 oz of extra marinaded beef and another 4 oz of slab bacon. I cooked it again today w/ potato galette.. I had less meat and kept everything else the same. The beef turned out better of course. This is now my autumn roast beef dinner. I'll try the bistro version in the winter. What a gift. Thank you Chef Greg.
Have a bottle of cabernet merlot in the pantry, would this be suitable? Looking forward to making this on the weekend, have made less complicated ones before, but they didn't involve marinating the meat in red wine. I can see how this recipe would be much more flavoursome than basic Bourguignon recipes . Will let you know how it goes, thankyou!
rodney crossland The old rule of thumb is to use wines that you would enjoy drinking. If you wouldn't drink it, then don't cook with it. Otherwise you should be fine. Thanks for your feedback!
Don't usually drink wine, so I'll just give it a go. On a completely different subject, do you have a mashed potato recipe. I know its a basic, but I'd like to see your spin on it.
Equipment question: is it possible in your opinion to achieve a good result by cooking Bourguignon on cooker's top, rather than in the owen? If yes, what modifications to the recipe or cooking methods are required?
Made this for a second time but the meat was dry this time. Otherwise perfect. Used bottom round, about 600 grams fried all at once during the initial frying which I think cooled down the pan too much. Then I only braised for 2 hours. Couldn't wait - too hungry. How do you cut against the grain when you have long strips cut perpendicular to the grain already? What can I do to prevent meat from drying out during the cooking process? Would really appreciate a few tips on this issue as it's a common problem for me.
First off, you can't shortchange the braise time because you're hungry. That's not an option. The other factor is the meat you select. If this video wasn't my most popular video on RUclips, I would redo it with some additional information. Instead I am including that information in the book that I am finishing up right now. It should be available in February.
Your a champion instructor, I love your uploads. They give me great inspiration to be a better cook (and my family & friends love it too!!). Cheers for everything
Please, I have a question. Some recipes call for browning the beef in oil. Other recipes call for browning the beef in the drippings from the bacon or pancetta ( what I use) do you have any ideas or opinions about that?
Bacon drippings are preferable, but bacon these days does not have enough fat, so you will have to supplement it with either oil or pork fat from something else you made.
The wine that I used at that time was largely due to the highly restricted choices available to me. I suggest using Domaine de Cristia's Cotes du Rhone, which is around $17 a bottle. As for the mushroom cooking time - you can simply turn the oven heat off at this point at let it remain hot until ready to serve. I'd say 5 minutes is the minimum, but you can leave them there for 45 minutes with the oven off, and there won't be any problem. Thanks for your questions.
Quick question: I've got regular thick sliced bacon, and I have cured salt pork which looks a lot like the bacon you used in the video (has nice lean stripes, does not looks like a blob of lard). Should I be concerned over the amount salt if I use the salt pork over the bacon? According to arithmetic, salt pork has 1365 mg of sodium per 125 grams, and the bacon has 825 mg of sodium. Thanks!
You can't substitute the bacon with salt pork. They are different products. You need the smokiness of the bacon for the flavor. Salt pork doesn't have that. I'm glad you wrote in to ask first. Cheers!
I have my own homemade salted, cold smoked and than air dried bacon. That is the way bacon is traditionally done at western Balkans. Would this bacon work?
great cooking! I love the recipes and the techniques you demonstrate. A few questions if you don't mind. I notice a few of your pans have accumulated quite a bit of seasoning, is that deliberate? Also, if so. do you mind explaining what a seasoned pan is and its importance in cooking?
I "love" making these types of dishes, ones which take a little longer than others, requiring a little more effort and attention, my wife will definitely be thanking you for this video too. (BTW, I gave Annie your book on cocktails as part of our wedding anniversary present. She absolutely loves it.)
I always trimmed my meat as you showed, but I admit I didn't know we were supposed to cut the pieces perpendiculary to the grain. I just cut it randomly. I did marinate the meat too because I think it really adds a nice flavor but I didn't know about how opening the wine way earlier would help nor that it was wiser to let it in the marinade for two days (usually I left it only for the night before). Why did you boil the bacon dice before frying them? I'm quite curious about that.
+Chester Puffington I was thinking the same thing but also just About American way of eating in general. It's really rare for many people here in the U.S. to have patience for making a dish like this one,(me included unfortunately).
+Lance Goodthrust You have to remember that most great recipes came from one of three sources: 1. The cooks of kings and nobility with unlimited resources of both time and labor (assistants). 2. Restaurant chefs, motivated to produce the best dishes (also with hired help available). 3. Retired grandmothers back when families still lived together, and often labor was shared with children helping out. These days if you live on your own and you have a job, the only way to have elaborate meals is if either cooking is your passion, or you have the budget to eat in fine restaurants.
+CookinginRussia Completely agree. And I am that guy on my own that you speak of. I've learned to cook some recipes on my own. And it took me some time to get it right. But I'm super picky as well. Authentic Italian has always been my main interest. And I'm at the point where my passion is going to take me to a butcher shop cuz the local grocery store won't cut it. But your dish, looks like a lot of work. Not that it's not worth it but in my case I'm sure I'd f*** it up lol. But I really do value the old ways in the making of food. To a point where being fat in America and eating things that take less time to make go hand-n-hand. Making meals like the BB you posted shows me that it looks flavorful and each bite is worth it. As appose to shoveling multiple Hot Pockets down one's throat. Hope that made sense lol.
Lance Goodthrust I have an easier version of this dish (another video) that still produces excellent results. You might want to check that out... ruclips.net/video/SOMm-qB65-E/видео.html
Not necessarily silly, I see boeuf bourguignon as pot roast simmered in wine. This recipe could be more like an American classic as it is close to Julia Child's.
Thanks again for the wonderful recipe. Mine is currently in the oven for the 2 hr bake. Of course, everyone makes changes. I stuck to your recipe almost 95%. I used a different cut of meat(still close enough), added some pepper(I love a spicy kick), and did not use the cippolini onions with the carrots because I HATE onions. I'll make up for them by using extra mushrooms. I used onions when cooking the sauce, but made very tiny cuts and will blend the sauce later. (I'm one of those weirdos who can't stand the sight of cooked onions.) Anyway, my home smells divine and I can't wait to try it. Thanks again!
+badjujuwan Just had to come back and give feedback... after a nap. This was BY FAR the best Boeuf Bourgignon recipe I've ever made. I've used Julia Child's, I've used Yellow Saffron's(A youtuber with detailed instructions) and your recipe was fantastic. By the time the meal was done, I did not even have to blend the sauce to hide the onions - they must have liquified. But the sauce was just great! Everyone loved it. I think I tripled the recipe and by the looks of things, I doubt we'll have enough for another meal. Great excuse to try it again because I forgot about the cognac in the mushrooms. This recipe is a keeper.
+badjujuwan Thank you for taking the time to leave feedback. I appreciate it! You should also try my other version of this recipe (there is a link to it in this video) and compare for yourself. Cheers!
+CookinginRussia I made a "healthy" portion of your original recipe and I've already had DEMANDS to make it again this weekend. When I mentioned you had a short-cut recipe... let's just say, I want to open my XMas gifts. I'm remaking your recipe and I'm looking for other ways to appease the hungry folks.
+CookinginRussia Well, our beef bourguignon was finished a few days ago and I had many requests to make it again. When I mentioned your quick version, I received a resounding NO! LOL. So BB is being made again and I hope to complete the final steps as you did. Oh yea, I mentioned your Rösle tongs and a happy diner gifted a pair to me. :)
would prime rib work for this rather than eye of the round? Also the one time I made this my meat ended up dry. I didn't have a proper braising dish then and am wondering if a tight-fitting lid is a must (which I now have)
Yes, you can use other cuts of meat. The original purpose of this recipe was to make something good out of a tough cut. The only problem with using beef that has more fat in it is that your final dish can end up being greasy. As for the braising dish - yes, it is essential that it is sealed up tightly and that it isn't thin metal.
hello chef I really love your video recipe and can't wait to try it! but I have encountered some problems, hope you can help me. I can't find any small onion in my country, should I just omit it or use normal onion cut into chunks? Does the small onion have different flavor? I never taste it before. also what do you think of using Cabernet Sauvignon? thanks!
Cabernet is fine. As for the onions, you can cut up larger onions, but of course the plating won't be as attractive because the onions will disintegrate during the cooking process.
Q: are chuck steaks OK to be used for this? I have a 9.5 quart le creuset dutch oven oval shaped - is that a good pot? I'd be making enough for 8 if not 12 people. Thank you.
Chuck steaks are fine, and the braising vessel you mentioned should also be good. I don't see any problems, except that by increasing the volume, you will need to increase the cooking time. The exact amount is impossible for me to estimate accurately, so you'll just have to go by when the meat is tender.
Do you have a suggested way or preparing this without using mushrooms? This looks amazing and I would love to make it, but I have never cared much for mushrooms.
CookinginRussia can I just put the red wine in the freezer for like 10-15 mins? it shouldnt freeze over and should be a similar temp to when left overnight in the fridge. also online it says like raw meats last 1-2 days in the fridge...is this true from your experience? im thinking maybe with red meats its less of a problem.
Giancarlo Gatti Fifteen minutes in the freezer will not lower the temperature of a bottle of wine by more than a couple of degrees. The glass bottle is an insulator and the mass of the wine retains heat. Trying to guess how long to leave it there without overshooting it and having the bottle explode is not a game I would want to play. If you have to do it that way, measure out the wine into a metal bowl and leave the uncovered bowl in the freezer for 15 minutes. Yes - meat can be kept for several days, but of course we are assuming it was fresh when you purchased it.
CookinginRussia well im just using boneless chuck stew meat for the first time i got from supermarket, i just bought it so shouldnt be too bad - it says best to use before august 17 :) . i just cooled my red wine in the fridge for an hour and put it over the beef. beef wasnt thawed 100% it was still a little frozen in the center- but relatively fine i think. what do you think of adding juniper berries to the marinade? since you're talking about the beef tasting like wild game, i find it works well.
Giancarlo Gatti You can add all sorts of things, but then it isn't the same classic dish. I plan to do a video showing a more convenient way of making this in the future, but (again) that isn't Beef Bourguignon, which is pretty tightly defined. The beef being cold in the center won't be a problem because it will have plenty of time to thaw the rest of the way.
Eric G I don't have to check the video - I assure you that I didn't burn any part of it. LOL Just try to get it very dark without creating actual black charcoal.
My god! This recipe is amazing! I've never had a dish with such depth in flavor. This became an instant favorite of mine. Thanks a bunch chef! One question though. What are your thoughts in brazing in the oven vs. simmering on the stove? Would this dish be equally good if I just let it simmer on the stove for 3 hours? I gather there is bound to be some differences in terms of air humidity or some such between the two methods.
Thank you. Be sure to check out some of my other videos, too! As for braising, you want even heat from all sides, so the oven is always the best choice. The oven also lets you regulate the temperature automatically and accurately, which is not possible on the stove top.
CookinginRussia That makes sense :-) I've been watching a lot of your stuff. I tried your Ossobuco recipe a couple of days ago (also really great), and today I'm trying the Coq au vin. I let it braise over night, and then I'll just finish the sauce and reheat the chicken tonight. You really got me started on the traditional all star dishes, I must say :-D
Hi Chef, I never made this before but I love to eat the Vietnames Bo Kho. But most of the Vietnamese receipes on RUclips are much simpler and ok for home cooks. I want to try to make a more professional version. What can you suggest for wine instead of red wine? Can I use the Chinese Shaxing rice wine to marinate the beef? Also, it seems French beef bourguignon is deeper in dark red color because of the red wine. The Vietnamese Bo Kho is brighter in color ( I don't if they use food coloring or not). What do you suggest that I can make the stew brighter in tomatoey color? Thank you Chef.
+Yu Frank It's quite different. You can't just swap out a couple of ingredients and make this recipe into a Vietnamese one. I wouldn't try. You might end up with something edible (if you are lucky), but it won't be what you are trying to achieve.
+DaddyO972 I made Bo Kho a couple time recently. I applied Greg's techniques but used Vietnamese five spice powder along with salt, pepper, flour to marinate the beef along with other Asian herbs such as lemon grass during the braise ( I braised in the oven, but I think traditional Vietnamese cooking Bo Kho was done on the stove). I also used annatto seeds (cheap men's saffron) and Pisatta tomatoe sauce and get a very good color. I also used Chinese Shaoxing rice wine and at the last stage I stirred in beef demi-glace and the sauce was awesome. However, my Bo Kho was orange in color. I think in Vietnam they are able to make it bright red... not sure what else they put in... All in all, I think mine tastes pretty darn good combining both French and Asian techniques. Just can't get that bright red color ....
+DaddyO972 Haha right. After it came out of the oven I ate with French baguette.. next day the left over I dilute it with just plain water and served with vermicelli... not bad.
Yu Frank The more red color could be from the type of dried chili powder used. For instance, Kashmiri chili powder in India is intensely red in color. It could also be food coloring, which is common in many Asian cuisines.
This classic approach was great fun and really made me think ahead so that all the parts would come together in a timely manner. I made several missteps along the way but the dish came out tasty none the less... next time will be a little easier. The most noticeable issue I had with the final dish was dry meat. I think next time I will cut my round roast into even larger pieces and braise on a lower rack. My braising dish maybe doesn't seal as well as it should so perhaps some parchment paper would be of benefit also... oh, and maybe I should peek in to see how the moisture level is doing during the 2.5 hour braise :) As always, thank you Chef.
This is a classic French dish, which is all about a balance of delicate flavors. The bacon is boiled to reduce the flavor and the fat, but also so that when you brown it there won't be any dark brown flecks - it will be evenly cooked. It is a beef dish, after all - not a beef and bacon dish. The mindset of classic French cuisine is sometimes difficult to relate to these days when everyone wants pumped up spicy foods.
CookinginRussia Its seems that I was not enough correct in my question, as far as my English is not so good. I want to say that you used for boiling already cooked bacon (smoked or boiled) which you can eat right now. And I usually use raw, which is not cooked at all. So is it good idea to use it, or it is better to find usual bacon?
If I were to use venison instead of beef, would the marinade destroy the flavor of the meat? How do you suggest differently if I were to prepare the meat if i were to use venison.
+Ave Kos No difference at all. It would have been made with venison quite often long ago. Obviously the flavor at the end will be different, but everything else is the same.
Quick question if you have time, does it negatively affect the dish to use beef that was frozen? I imagine a frozen steak is much worse than fresh, but does the same hold true when roasting and braising cuts? Most of the local beef that’s good quality comes frozen here
You adjust the seasoning at the end, if that's what you mean. There was pepper added earlier, and it probably won't need any more - but if you think it does, then you are certainly free to add it. Please be sure to have your RUclips annotations turned on (if you don't) and pause the video if you need to, in order to be able to read the ingredients and text. Thanks.
It is delicious! And I love the process. It was actually tempting to make a development diagram for this one. I struggled a bit with the cut of the meat, as here in Czech Republic butchers cut it differently (I will add it to wikipedia, actually), but eventually I bought 3kg of something between plate and brisket. 2 bottles of Cote du Rhone and make Bourgignon and Vindaloo in parallel. I marinated them on Saturday, now is Wednesday with Bourgignon already eaten and braising the vindaloo. I hope I haven't left it there too long, but given the amount of garlic it wouldn't spoil anyway, would it? Else I would smell it in the process, I guess. Can't wait. Anyway, thank you for existing! I really like your approach and explanations!
I have my own salted, cold smoked and air dried bacon. That is the way it is typically made at western Balkans. Would this bacon be suitable for Beef Bourguignon recipe? I got beef marinating in the fridge and will be making it tomorrow.
Ok, I think my stuff will work. It is simply smoked, dry cured bacon and in my estimation meets definition of regular bacon. Now I am uncertain about the size of a braiser that is suitable for the dish, without danger to over-dry the meat. You probably will suggest that it is explained in one of your books. I am looking forward finding more about this among many other things and I purchased all the books. However, by today I only received Volume 1 and Cookbook for reluctant vegetarian. In these two I could not find anything on size of the braiser. I got 26 cm cast iron casserole and 30 cm cast iron braiser, Le Creuset. I am making double the recipe which means 1.2 kg of meat.
The shorthand answer to that is you want a size that is just larger than the contents. That concentrates the flavor and prevents drying out - and you are correct in assuming that's in my books, but not in Volume 1.
Just larger by total volume of contents you are cooking in the braiser or just larger by how much surface of the braiser bottom meat covers when you start cooking part in the oven?
I hope I am not asking too many questions and thank you for your openness and willingness to share your extensive and rich cooking knowledge. Tomato sauce used in the recipe, is that Passata or a premade tomato sauce by your online recipe?
Thanks for your great videos, firstly! Is it possible to do it without an oven? I'm living in Bangkok and have, unfortunately, limited means (=no oven, just an electric stove top). And how about the step where you fry the beef a second time, coated in flour? Would it be possible to do it in the pan again? Sorry, I'm still quite new to 'professional' cooking but I really love it. Especially recipes that take some time to do. I'm already excited one night before I start cooking :D
I might have to add that I did braised beef last year on the stove top and it actually came out quite nice and tender (in my humble opinion) so I think I know already that it actually works. I would be thankful for any suggestion thought, anything I have to pay special attention to or adjust when doing the braising on the stove top?
Ok, thanks! Good to know. I got a toaster oven, actually. Can't adjust degree there, just time. What do you reckon how long to braise it in a toaster oven?
Hi, And thank you for the instruction and information involved along with the reasoning for the various phases of these dish. My mouth is watering at this moment it looks and sounds wonderful, and a beef stew which this is more or less is my favourite meal. I may not trim as much off the meat though I use a good cut that has been seem butchered you know, well of course you do! There is a few things that is important for when I cook a beet stew, as I have never cooked ‘Beef Bourguignon’. It is not that I do not like it, I just never knew the methods and I can understand why this might cost a pretty penny in a Restaurant because theres so much ‘unseen’ things done to get as much flavour as possible from everything in this dish. What might sound like silly details I like the way you use them and their reasoning, cutting the steak with a clean vertical slice, warming the dish before putting all the ingredients in to cook. I did this just from my own ideas, never seeing it done before. I would eat my stew over three days with some potatoes added when necessary, or I have found new potatoes cooked fresh and roasted slightly taste really nice, and as long as the stew starts with a decent amount of gravy it can be enough for the three days I eat it adding dumplings every day and I wonder why it tastes better on the third day after reheating? Take care mrbluenun
mrbluenun Thank you for your feedback. Yes, you can certainly eat it over a period of several days. No restaurant makes such a dish fresh, because customers can't wait several hours after they place an order. You are always eating leftovers in restaurants, but most people don't realize that. LOL
***** That's generally true, although there are a few oddball exceptions when fresh is best. Especially true of this (perhaps only by coincidence) are the two Creole classics, Gumbo and Jambalaya.
It's a ceramic of some sort. It is made in Russia and the material is not specified. These are sold in Russian supermarkets very cheap (around US $5) and they last forever if you don't drop them. I'm not sure of the exact capacity, but somewhere around 1.5 liters.
It should be cooked dark, but it is also the camera. Obviously you don't want to burn it, but deep caramelization is one of the things that separates professional cooking from amateur cooks -- not being afraid to take it to the edge, because that's where the deep flavors are going to be at. Of course it takes some skill, or you will accidentally go too far and burn it. Quite often the rule is that the closer you can get to burnt, the better -- especially for Italian food.
Eric G That's very kind of you. I started allowing ads to run on these videos. If the channel picks up more traffic, then that will pay for some better equipment.
Thank you for your prompt answer and the recipe! In the absence of an owen proof casserole I had to compromise with the stove braising and the end result was great! I am wondering how the BB is going to taste when I have a chance to cook it in the owen! Many thanks again!
Like it lot, and I bet it tastes just great. We camp every weekend from April to end of October and I was looking for more one way meals in our Dutch Oven. We are in BC Canada but can get some fairly inclement weather so are looking at a one pot meal while we go for a hike. Great video though. Rock on man!! Ant
nm my apologies I just saw your other videos and saw the video on Galette's. Thanks again! Do you take request for videos lol? I really like your instruction and I was wondering if you have any experience making les canard aux orange. I am into French dishes lately as you can see and I am struggling to find a version/video of this dish in English.
Thank you. No, you can't use other vegetables, or even vary the proportions by very much if you want this to be Beef Bourguignon. The classic version (as shown here) is well defined. Of course if you don't care about that aspect, then you can put other vegetables in, such as turnips, rutabagas, trimmed artichokes, salsify, parsnips, parsley root, etc. - but adding any of these will completely change the flavor of the dish - and most people would say it was much worse.
Chef, something I am not sure about is why use the lemon juice on the mushrooms? Is it for flavor, or is there another reason? Thanks, great looking dish ; )
I tried this a few weeks ago and it was excellent. Last week I acquired a bottle of Nigerian Guinness (really) so beef in Guinness was on the cards. Looked up the MPW recipe but thought I would use this as a basis. Turned out really nice. I used a simple beef stock I made earlier rather than the Best Quality stock. I would like to know if that would have given a big improvement.
I suppose that depends on how refined your palate is. I know people who say that they can't tell the difference between a $5 bottle of wine and a $50 bottle. However, if you are watching this channel, then I suspect you would find a huge difference.
CookinginRussia Am getting some bones in today, next time I try this I will use the quality version. Thanks for your feedback. PS - wish I could afford a $50 bottle of wine (or anything)
To render the fat out of bacon without burning it, you blanch it first. Otherwise the bacon burns before it has released its fat. This is a standard French technique.
im a chef myself and have seen this dish been made many times, but your way is by far the most elaborate.. but why do you add lemon juice to the mushrooms??
About 5 years ago I made this thinking that Julia Child's version was authentic. The dish ended up being "ok" but not something "to-die-for." While I can appreciate her efforts in trying to introduce French cooking, it didn't blow my mind. I stumbled across your RUclips channel and made this dish, step by step. I watched your updated version as well, but I certainly appreciate this version a lot more and the time that goes into this. The results were amazing. My family enjoyed the dish. This is the first time I've ever commented on RUclips, but this was very yummy. I'm in the process of making your Coq Au Vin as we speak, and should be serving later today, but just wanted to thank you for taking the time to show how to make things step by step without taking any short cuts.
+Jimmie Rutledge Thank you. I appreciate you taking time to leave feedback, too! Coq au Vin is a dish that actually tastes better reheated the next day (or a couple of days later, for that matter). It's never as good on the day it's made, so keep that in mind and be sure to save some leftovers to see for yourself what I mean. In restaurants I've always made it well in advance for that reason. Also, you should know that I have additional notes on every recipe in my cookbooks that is information not contained in the videos. Cheers!
I added your books to my Christmas wish list, if I don't get it for Christmas, rest assured I'll be buying them afterwards. With regards to the Coq au Vin, my family tasted a bit of the chicken after I took it out of the oven last night. They are anticipating it for dinner tonight. I think this is by far the best thing I've ever made, and I will save some portions to taste for this weekend. Thank you again!
Jimmie Rutledge she didn’t become a celebrity award winning chef for nothing.
I feel you didn’t make her recipe the right way. Either added to much added to less didn’t add something, skipped a step. I made it and it was amazing, I followed her recipe step by step using the same measurements.
Sir, you have put a lot of love into this dish. No herb, sauce or spice could replace that. I salute you. This video is a gem amongst cooking videos on RUclips. I can't hide my enthusiasm and therefore salute you again.
This, to me, is perfection. I'm very impressed. The attention to detail, perfect brownings on everything and every step is well-conceived. You definitely know very well what you're doing! Thumbs up
Thank you! Be sure to look through some of my other videos, if you haven't already. I've added over a hundred since this one went up.
i watch this video all the time when i want to remember how amazingly creative and sophisticated cooking can be
Fantastic recipe by a chef who has obviously perfected this dish. I have made this version a few times and, if i'm honest, i'm midway through making it again as I type. As the chef said we all add our own little touches and, while I mostly stick to his method, here are my wee additions. I use a small amount of chopped pig fat (my local Chinese store) and some good chopped pancetta to render for the lard. I discard the pig fat but keep the pancetta for nibbles as it's too good to throw away. Next I chop some rashers of streaky bacon into small pieces and fry them in the lard until they are extra crispy. I remove the crispy bacon pieces and keep them to one side. After that I mostly follow the chef's instructions but add a little more wine than him during the marination process (I'm Scottish) and a tablespoon of Worcestershire sauce for depth of flavour. When it comes time to braise the meat I take the leftover crispy bacon and, in a mortar and pestle, grind it to a fine dust/paste. I then add this paste to the dish which I find gives it a lovely back flavour. I cook the dish for 3-4 hours the day before serving, leave to infuse overnight, then reheat gently the next day. I serve the dish with herb dumplings, crusty bread or creamy dauphinoise. This is a time consuming dish that requires effort on the part of the chef but the results far outweigh the work. Thank you very much chef and Happy Holidays from Paris!
Braises are best accomplished by slow cooking from an evenly distributed heat at a constant regulated temperature without opening the dish up and letting steam and flavor escape. The problems with trying to braise on the top of a burner are that the heat comes only from the bottom. So when you heat it enough to get the sides hot, you are putting too much heat on the bottom surface, and you can't open it up to stir it. So you can make it on the stove, but it will never be as good.
Thank you for this recipe it looks delicious, I've been looking at different recipes and this looks the best. The video is well presented, and very clear so I could write the recipe down step by step while you were cooking it. Will look at your other videos, want to try this recipe soon.
Its skills and patience contrast starkly with the fast-food style of the shallow modernity. Beautifully done.
My wife just bought me a set of Mauviel M'heritage Copper pans, and this dish will be one of the first I make, it looks delicious! Thanks for the clear instructions and recipe list!
Love how easy you make it look. My son and I are addicted, and it’s indeed getting easier.
Thanks for sharing your trade!
Hi Chef! Firstly thank you for the time and effort you have put in to all your *very* useful videos. I'll keep an eye out for the book! I'm in the process on making the Bourguigon, but have a quick question. If after straining the cooking liquor and having cooked the mushroom and onions etc. Can I put it all in the fridge (beef and sauce together, garnishes separate) and then combine all the ingredients the following day? After reheating the beef and sauce of course! Again, many thanks.
Thank you! Yes, you can certainly break it up and complete it the next day. Not a problem.
CookinginRussia Thanks you so much for your quick reply!
I'll let you know how it turns out. Cheers.
Mate - a truly excellent video. I really appreciate the effort you put in. You deserve every bit of praise you get for this classic demonstration.
Regards, Tim
New Zealand
Thank you! Be sure to check out some of my other videos - now nearly 300 of them in all - if you haven't already.
A lot of recipe videos are all well and good. I really love how this bloke throws in hints, suggestions, explanations, etc, clearly from his years as a pro.
Thank you for your comment. Please have a look through my other videos - over 120 now, and more being added every week!
Thanks! From a guy who cooks to relax, this seems rather complex, but, as sailing is also a recreation, and one that involves a bit of work, I am quite excited to complete this dish someday soon! Thanks for sharing!
It is mostly a matter of experience. To me, this is something I make in between making other dishes at the same time. Once you do it a few times it will seem simple.
Thanks for sharing your recipe. I can see that you really pay close attention to developing all the flavors. I also liked the presentation with the potato galette.
Thank you, Tim. Be sure to check out some of my other video recipes, if you haven't already!
With all my respect Chef !!! Piece of art by an artisan... I hope that I will have time to do this recipe. Thanks for the efford of sharing it in a "one man show"
Thank you. Be sure to check out some of my other video recipes, too!
ANNOTATIONS
0:00:23.0
This is NOT a simplified version, be advised. I developed this over years of cooking in good restaurants. This is REAL Beef Bourguignon.
0:01.000
CLICK HERE TO SEE A NEW FRENCH BISTRO VERSION OF THIS RECIPE - NEW FOR 2015
0:03.333
CLICK HERE TO SEE MY OTHER
PROFESSIONAL COOKING VIDEOS
(OPENS IN A NEW WINDOW)
0:03.500
600g (20 oz) Beef Round or Sirloin Roast (weight after trimming)
1/2 bottle good red wine, ideally Côtes du Rhone
2 cloves Garlic
2 Bay Leaves
125g (4 oz) Bacon (cut thick)
125g (4 oz) Onion, diced medium
60g (2 oz) Tomato Sauce
2 medium Carrots
150g Cipolini Onions, or other small variety
150g Mushrooms
250ml (8 oz) Beef Stock
30ml (1 oz) Cognac
3/4 t Thyme, dried (or a few sprigs of the fresh herb)
Flour
0:03.500
Olive Oil
Butter
Salt and Pepper
0:04:02.2
That, is it is not traditional THESE DAYS - but marinating was certainly an essential part of the AUTHENTIC ORIGINAL Boef Bourguignon recipe.
0:08:50.2
Note that it is just starting to smoke.
0:09:54.0
220°C = 425°F
0:11:05.2
Turn the heat down to medium now to avoid scorching the vegetables.
0:11:42.8
NOTE: Do NOT add so much flour that it soaks up all of the moisture, OR go back and add more flour. It is SUPPOSED to be sticky and clumpy.
0:14:05.7
220°C = 425°F
0:15:49.8
160°C = 320°F
0:17:05.9
1 T each of Olive Oil and Butter.
0:18:29.6
3 hours is the maximum time. Any longer and it will be too dry.
0:18:40.5
Actually, use a slotted spoon. It will be much easier!
0:19:25.3
Remember that the meat used is VERY lean, and the only real fat added was olive oil.
0:19:30.6
NOTE: Not shown here, but this needs to be tasted for salt once you have this stirred together. Typically you will add 1/2 to 1 teaspoon more salt.
It looks like hard work but the reward looks even better! I'll certainly try this sometime soon. Thanks for sharing.
Finally a proper recipe! I've made bourguignon several times, but learned a couple of extra steps that I am eager to try out. I prefer this to the modern version.
BRAVOOOO ! ! Because of you am goint to buy a Amarone red wine just for this fantastic receipe. I also love your comments and reply below. Duuude I got such a knowledge about the art of cooking... i will follow you with my eyes wide shut !! Keep on posting and providing us with your explanation.
Thank you soook much !!
Thank you for your enthusiasm! I have about 40 videos up now, if you look through my channel. Many have been added in the last month, and more are coming. Please subscribe.
My wife loved it, as did I! I followed your instructions to the T and took me about 6 hours, but it was well worth the time and effort. The Potato Galette even turned out well! I will be referring to you before I go to Food Network from now on, thanks again Chef.
Excellent video Chef! I'm definitely going to try this. It looks worth the extra time!
+Steven Leslie I just made it and it's definitely worth the extra time.
I have to try it then!
Hard to find instructions on the good old classic ways of preparing food in this rushed day and age. I'm going to try this! Thanks for posting these highly educational videos. I look forward to watching more of your series.
Grace Gems Video Treasures Thank you!
Very good advice on high-quality butchery … grateful for this lesson ...
You're welcome. The other thing you may do is use a Jaccard device if the meat is tough.
Cutting the meat randomly is one reason why people end up with some tender pieces and some tough ones. I think you misunderstood what I said about the wine. It isn't about opening it sooner, but refrigerating it. Normally red wine is not served cold, of course - but if you use room temperature red wine in the marinade, it warms up the meat and it starts to spoil a bit before the refrigerator can get it cold again. This causes a slightly funky taste in the meat at the end. (continued below...)
This video makes me want to be a better person.
Excellent video. Can I substitute spam for the beef and grape soda for the wine? Also are the veggies necessary?
I'm going to assume you're joking, but I've had questions like that before. Did you read some of the examples in Volume 3 of my cookbook series?
Don't laugh, I did things like that! Drove people nuts. For spam I would recommend ginger ale, celray soda or beer. My favorite story was with scouts and of course we did things we weren't allowed to do.
No matter the basic ingredients handed to us for cooking, the senior patrol I was in, turned it gourmet as we wanted the kids to step up there cooking game. For one summer camp, we had a screw up as no one could get beer, then we discovered everyone did.
There was only so much we could get away with drinking, so we used it for everything. The good news was, we had no adults to entertain, so we braised our allotment of canned corned beef in beer, and even created a beer gravy.
Our surprise was we had two adults suddenly decide to show up and we very quickly added sassafras to hide the beer taste to the gravy. He loved our creation and enjoyed seconds as he couldn't figure out what we did to make it so good. He told us, the only thing that would make it better was a beer or two. We just looked at each other, "We better not."
I like this method, but plan to use it with another recipe from Brother Victor-Antoin d'Avila-Latourette, for Garlic soup. That has cognac in it, but figure I have to proportionally reduce the amount from a half-pint, to about 3 ounces as I will not be using six cups of stock.
I think its success will incorporate what I learned from both of your recipes on this.
CookinginRussia excellent video. My made this a few times in the past couple months. Delicious.
Im about to try this recipie for the third time. The first few times I forgot to put the lid on the pot during the braise and the meat dried out (despite my mistake it still tasted great). Marinating the meat in the wine for a few nights is definitly worth the wait as well. Thank you!
An Update!
I made this again today
I used a proper braising pan and I lowered my oven temp 20 degrees F
It turned out Fabulous... incredible flavors
Thanks for the tips
Definitely recommend if you're looking for something to wow your dinner guests
I'm making this for 7 friends tomorrow. I am starting with french baguette and an alioli dip iv'e prepared. I am then making this dish with a side of dauphinoise potatoes. Have my meat marinading and mushrooms in lemon just need cognac tomorrow and bought a pork belly for the pork stock instead of pancetta. Looking forward to making it. Wish I had a mandolin for potatoes took me about 40 minutes to slice the potato very finely. Thank you for the video very professional.
You are very welcome, but I would always practice making a dish at least a couple of times before making it for guests. Best of luck!
wow!Look so yummy and delicious!i will try to do this.
Thank you. Please take a look through my other video recipes, too!
I really enjoy listening to your voice , as well as watching your skills in the kitchen making many many delicious entrees. I made your "Chicken Cacciatore" and ill tell you what, I even lit those shrooms on fire, It was FABULOUS !!! Keep it up, I can smell your cooking from here! YUMMY!
just made this. turned out perfect. Thanks.
That's great!
I'm going to try this recipe in the next couple of days, but I had a question about the wine being used. I work for an Italian wine importer and have a fairly large supply from the north, central, and southern parts of the country. Would a Chianti Classico or Classico Riserva suffice in place of a Cotes du Rhone? Much appreciated. Thank you! (Also, I made your chicken fricassee last night and my wife and I had no words other than: "holy God.")
John D'Alvia Thank you. Actually this dish should be made with a French burgundy. I substituted the Cotes du Rhone because I'm in Russia and the price of a decent French burgundy is $100 because of heavy taxation aimed at certain wines. I would avoid any Chianti in this, because it is quite different. Pinot Noir would be a better choice if you can't get a good French burgundy.
Thank you Thank you, I love Beef Bourguignon and thought I had the perfect recipe! Until..... I thought I would experiment with your's and it's fantastic! The flavor is intense and rich, the meat just melted in my mouth and the veggies were perfection. I used a fresh deer roast my brother gave me, it was perfect. My friend and I were literally licking our plates and scraping the side's of the dutch oven with leftover bread! I followed your instructions exactly and I have to say this is the best I ever had, and I have tried many recipes as this is a favorite dish of mine. I am so happy I found you, watching you is like going to wonderful cooking class's your directions are clear and understandable so us armature cooks can follow, and you give great tips and advise we would never know unless a professional chief took the time to teach us. I am learning and improving my cooking techniques from watching you. I will be looking for your book to come out, it's a definite purchase for me, so please post and let us know when and where we can purchase your book online.
Thank you for taking the time to write. I appreciate it! My book is already out. You can get more information here... ruclips.net/video/0Mo94Sr3p7I/видео.html
CookinginRussia Thanks I am purchasing now, see you have a 5 star reviews, fantastic! Looking forward to receiving my book.
Luvofvintage Thank you again!
Hello and thank you for the recepes, I already ordered some of your books! Tomorrow I am going to try this recepe, (beef stock is getting ready) Can I use the beef fat from the brown stock instead of olive oil (for meat, onion and mushrooms) ?
You can,, but the dish will be heavy and perceived as greasy by most people these days because we are no longer used to such heavy fatty dishes. Olive oil lightens it up.
@@CookinginRussia got it, after I wrote my message above I guessed the same, since I started to be seriously overwhelmed by the stock's roasted beef strong parfume (or smell?! ) .. I live in Italy, no problem with olive oil at all. Grapeseed oil can be an alternative (above all for the pan, because of high temperature used to fry the beef, if I keep the fire lower can't evaporate quickly the mass of meet juyce, which is plenty )? Thank you so much for answering me!
Hmmm last question : I can't find annotations on my laptop, did you use beef stock on the meat as well, at the end ( with the wine.. Btw, I am going to use some Italian north eastern Merlot )?
Look in the comments section and you will see someone has provided the annotations. If you go to my last video, "UPDATE! (sort of)" you will find a link to a webpage with all of my original videos with the annotations restored. I suggest you use one of these two methods because there are other subtle directions that you should know.
Great video tutorial-very informative! Thank you!
Thank you for the feedback. Please take a look through my other videos, too!
I 100% will! Your very welcome, friend.
How long do you cook it for in the oven after you add in the mushrooms at the very end?
+missionbears same question here. I suppose less than 20 minutes, otherwise he would add the mushrooms with the vegetables?
+missionbears Found the answer:
"As for the mushroom cooking time - you can simply turn the oven heat off at this point at let it remain hot until ready to serve. I'd say 5 minutes is the minimum, but you can leave them there for 45 minutes with the oven off, and there won't be any problem."
+mailson The mushrooms are already cooked. You just stir them in and keep it warm until service.
+CookinginRussia Thank you!
Like some others, I stumbled upon this recipe. I have always loved to cook and it all started when I cooked my parents an anniversary dinner at 13 yrs of age. (Beef Tenderloin medallions w/ garlic butter).In my 50's now and have continued to enjoy cooking for family and friends.
After seeing this vid. I was fascinated but I did not make the dish though.
I have, however made the following recipes from the CookinginRussia youtube videos: Chicken Korma, Beef Stock, Butter Chicken, Perfect Rib Eye (and yes it is), Fettuccine Alfredo, and perfect Roast Chicken. I follow along on my IPAD in the kitchen. All of the dishes so far have been nothing short of FANTASTIC! I get RAVE REVIEWS. I follow along on my IPAD and pause/play/pause/play make separate notes for ingredients etc.I've even taken photos of ingredients with my IPHONE and used both the phone and IPAD at the same time. I found this a little bit frustrating so I purchased the cookbook/youtube companion. I received it after a couple of weeks. What a difference having the cookbook has made for me. I love it. I am making this dish this week finally.
I don't know Chef Easter nor have any affiliation but I do LOVE all of the recipes so far and have found the physical cookbook has been a great help to me. If you're on the fence about buying it like I was, don't walk, -run and get it!
fantastic dish chef!!! I will try it to copy for this weekend!
Just made this for the first time w/ potato galette. I monitored my oven temp with a Thermoworks Chef Alarm. The oven ran hot. It was an unwelcome challenge getting it to hover over 320 F. So the meat came out a bit dry. There wasn't a heck of a lot of liquid to sieve for the next to the last 20 minute cook but enough so when plating it helped balance the dryness. In the future I'll have to add water at whatever step it's called for. Or dial down the braising time a bit. (I tried 2 hours 40 minutes). Or both.
The potato galette makes the dish more satisfying. You can't leave out potatoes of some kind. And especially if you have garden grown potatoes like I had.
All in all, a most enjoyable meat and potatoes feast. I'll have to try this again after the New Year.
Don't add more liquid and don't change the temperature. That's my advice. Fix your oven so that it runs at the right temperature. That will be important in everything you cook, not just this.
After the New Year? What was I thinking? I forgot that I marinaded too much meat. Why did it take a whole bottle of wine to cover the meat? Simple. I bought too much.
So I had 13 oz of extra marinaded beef and another 4 oz of slab bacon. I cooked it again today w/ potato galette.. I had less meat and kept everything else the same. The beef turned out better of course.
This is now my autumn roast beef dinner. I'll try the bistro version in the winter. What a gift. Thank you Chef Greg.
Seattle Rinis I'm glad to hear you figured out the problem, but you should do something about the temperature regulation in your oven anyway. Cheers!
Have a bottle of cabernet merlot in the pantry, would this be suitable? Looking forward to making this on the weekend, have made less complicated ones before, but they didn't involve marinating the meat in red wine. I can see how this recipe would be much more flavoursome than basic Bourguignon recipes . Will let you know how it goes, thankyou!
rodney crossland The old rule of thumb is to use wines that you would enjoy drinking. If you wouldn't drink it, then don't cook with it. Otherwise you should be fine. Thanks for your feedback!
Don't usually drink wine, so I'll just give it a go. On a completely different subject, do you have a mashed potato recipe. I know its a basic, but I'd like to see your spin on it.
I made this about 6 years ago using this very video. It took me forever, haahaa, but in the end, it was unbelievable. Thanks 😅
Equipment question: is it possible in your opinion to achieve a good result by cooking Bourguignon on cooker's top, rather than in the owen? If yes, what modifications to the recipe or cooking methods are required?
Made this for a second time but the meat was dry this time. Otherwise perfect. Used bottom round, about 600 grams fried all at once during the initial frying which I think cooled down the pan too much. Then I only braised for 2 hours. Couldn't wait - too hungry. How do you cut against the grain when you have long strips cut perpendicular to the grain already? What can I do to prevent meat from drying out during the cooking process? Would really appreciate a few tips on this issue as it's a common problem for me.
First off, you can't shortchange the braise time because you're hungry. That's not an option. The other factor is the meat you select. If this video wasn't my most popular video on RUclips, I would redo it with some additional information. Instead I am including that information in the book that I am finishing up right now. It should be available in February.
CookinginRussia Thanks :) I look forward to purchasing a copy of your book.
Your a champion instructor, I love your uploads. They give me great inspiration to be a better cook (and my family & friends love it too!!). Cheers for everything
Please, I have a question. Some recipes call for browning the beef in oil. Other recipes call for browning the beef in the drippings from the bacon or pancetta ( what I use) do you have any ideas or opinions about that?
Bacon drippings are preferable, but bacon these days does not have enough fat, so you will have to supplement it with either oil or pork fat from something else you made.
@CookinginFinland thank you. I use pancetta, do you think that's an acceptable choice for this dish? Thank you
@@graken14 - Acceptable, but more expensive and not really traditional.
Your videos are always so fantastic.
Thank you very much!
two things. do you remember exactly what wine you used and how long after adding the mushrooms did you leave it in the oven? thank you
The wine that I used at that time was largely due to the highly restricted choices available to me. I suggest using Domaine de Cristia's Cotes du Rhone, which is around $17 a bottle. As for the mushroom cooking time - you can simply turn the oven heat off at this point at let it remain hot until ready to serve. I'd say 5 minutes is the minimum, but you can leave them there for 45 minutes with the oven off, and there won't be any problem. Thanks for your questions.
Quick question: I've got regular thick sliced bacon, and I have cured salt pork which looks a lot like the bacon you used in the video (has nice lean stripes, does not looks like a blob of lard). Should I be concerned over the amount salt if I use the salt pork over the bacon? According to arithmetic, salt pork has 1365 mg of sodium per 125 grams, and the bacon has 825 mg of sodium.
Thanks!
You can't substitute the bacon with salt pork. They are different products. You need the smokiness of the bacon for the flavor. Salt pork doesn't have that. I'm glad you wrote in to ask first. Cheers!
Thank you. I'll save the salt pork for my next pot of beans.
I have my own homemade salted, cold smoked and than air dried bacon. That is the way bacon is traditionally done at western Balkans. Would this bacon work?
great cooking! I love the recipes and the techniques you demonstrate. A few questions if you don't mind. I notice a few of your pans have accumulated quite a bit of seasoning, is that deliberate? Also, if so. do you mind explaining what a seasoned pan is and its importance in cooking?
I "love" making these types of dishes, ones which take a little longer than others, requiring a little more effort and attention, my wife will definitely be thanking you for this video too. (BTW, I gave Annie your book on cocktails as part of our wedding anniversary present. She absolutely loves it.)
Thank you. I appreciate your feedback, and your support! If you need any questions answered, I'm here 365 days a year.
Thank you! I encourage you to look at my other videos, in particular the Beef Stroganoff recipe that I just put up a few days ago.
I always trimmed my meat as you showed, but I admit I didn't know we were supposed to cut the pieces perpendiculary to the grain. I just cut it randomly. I did marinate the meat too because I think it really adds a nice flavor but I didn't know about how opening the wine way earlier would help nor that it was wiser to let it in the marinade for two days (usually I left it only for the night before). Why did you boil the bacon dice before frying them? I'm quite curious about that.
Wow I am impressed. It makes an American pot roast look silly, both in taste and presentation.
+Chester Puffington I was thinking the same thing but also just About American way of eating in general. It's really rare for many people here in the U.S. to have patience for making a dish like this one,(me included unfortunately).
+Lance Goodthrust You have to remember that most great recipes came from one of three sources:
1. The cooks of kings and nobility with unlimited resources of both time and labor (assistants).
2. Restaurant chefs, motivated to produce the best dishes (also with hired help available).
3. Retired grandmothers back when families still lived together, and often labor was shared with children helping out.
These days if you live on your own and you have a job, the only way to have elaborate meals is if either cooking is your passion, or you have the budget to eat in fine restaurants.
+CookinginRussia Completely agree. And I am that guy on my own that you speak of. I've learned to cook some recipes on my own. And it took me some time to get it right. But I'm super picky as well. Authentic Italian has always been my main interest. And I'm at the point where my passion is going to take me to a butcher shop cuz the local grocery store won't cut it. But your dish, looks like a lot of work. Not that it's not worth it but in my case I'm sure I'd f*** it up lol. But I really do value the old ways in the making of food. To a point where being fat in America and eating things that take less time to make go hand-n-hand. Making meals like the BB you posted shows me that it looks flavorful and each bite is worth it. As appose to shoveling multiple Hot Pockets down one's throat. Hope that made sense lol.
Lance Goodthrust I have an easier version of this dish (another video) that still produces excellent results. You might want to check that out...
ruclips.net/video/SOMm-qB65-E/видео.html
Not necessarily silly, I see boeuf bourguignon as pot roast simmered in wine. This recipe could be more like an American classic as it is close to Julia Child's.
Thanks again for the wonderful recipe. Mine is currently in the oven for the 2 hr bake. Of course, everyone makes changes. I stuck to your recipe almost 95%. I used a different cut of meat(still close enough), added some pepper(I love a spicy kick), and did not use the cippolini onions with the carrots because I HATE onions. I'll make up for them by using extra mushrooms. I used onions when cooking the sauce, but made very tiny cuts and will blend the sauce later. (I'm one of those weirdos who can't stand the sight of cooked onions.)
Anyway, my home smells divine and I can't wait to try it. Thanks again!
+badjujuwan Just had to come back and give feedback... after a nap.
This was BY FAR the best Boeuf Bourgignon recipe I've ever made. I've used Julia Child's, I've used Yellow Saffron's(A youtuber with detailed instructions) and your recipe was fantastic. By the time the meal was done, I did not even have to blend the sauce to hide the onions - they must have liquified. But the sauce was just great! Everyone loved it. I think I tripled the recipe and by the looks of things, I doubt we'll have enough for another meal.
Great excuse to try it again because I forgot about the cognac in the mushrooms. This recipe is a keeper.
+badjujuwan Thank you for taking the time to leave feedback. I appreciate it! You should also try my other version of this recipe (there is a link to it in this video) and compare for yourself. Cheers!
+CookinginRussia I made a "healthy" portion of your original recipe and I've already had DEMANDS to make it again this weekend. When I mentioned you had a short-cut recipe... let's just say, I want to open my XMas gifts. I'm remaking your recipe and I'm looking for other ways to appease the hungry folks.
+CookinginRussia Well, our beef bourguignon was finished a few days ago and I had many requests to make it again. When I mentioned your quick version, I received a resounding NO! LOL. So BB is being made again and I hope to complete the final steps as you did.
Oh yea, I mentioned your Rösle tongs and a happy diner gifted a pair to me. :)
badjujuwan Good to hear. I suggest you make the abbreviated version without asking or telling anyone and see what they think on tasting it. :)
would prime rib work for this rather than eye of the round? Also the one time I made this my meat ended up dry. I didn't have a proper braising dish then and am wondering if a tight-fitting lid is a must (which I now have)
Yes, you can use other cuts of meat. The original purpose of this recipe was to make something good out of a tough cut. The only problem with using beef that has more fat in it is that your final dish can end up being greasy. As for the braising dish - yes, it is essential that it is sealed up tightly and that it isn't thin metal.
hello chef
I really love your video recipe and can't wait to try it!
but I have encountered some problems, hope you can help me.
I can't find any small onion in my country, should I just omit it or use normal onion cut into chunks? Does the small onion have different flavor? I never taste it before.
also what do you think of using Cabernet Sauvignon?
thanks!
Cabernet is fine. As for the onions, you can cut up larger onions, but of course the plating won't be as attractive because the onions will disintegrate during the cooking process.
Q: are chuck steaks OK to be used for this? I have a 9.5 quart le creuset dutch oven oval shaped - is that a good pot? I'd be making enough for 8 if not 12 people. Thank you.
Chuck steaks are fine, and the braising vessel you mentioned should also be good. I don't see any problems, except that by increasing the volume, you will need to increase the cooking time. The exact amount is impossible for me to estimate accurately, so you'll just have to go by when the meat is tender.
Nice to see a video that isn't about quick'n'easy!
Feel free to do more classic French cooking or Escoffier. I would love to see your approach.
Do you have a suggested way or preparing this without using mushrooms? This looks amazing and I would love to make it, but I have never cared much for mushrooms.
boneless chuck should be good right?
Giancarlo Gatti Absolutely.
CookinginRussia can I just put the red wine in the freezer for like 10-15 mins? it shouldnt freeze over and should be a similar temp to when left overnight in the fridge. also online it says like raw meats last 1-2 days in the fridge...is this true from your experience? im thinking maybe with red meats its less of a problem.
Giancarlo Gatti Fifteen minutes in the freezer will not lower the temperature of a bottle of wine by more than a couple of degrees. The glass bottle is an insulator and the mass of the wine retains heat. Trying to guess how long to leave it there without overshooting it and having the bottle explode is not a game I would want to play. If you have to do it that way, measure out the wine into a metal bowl and leave the uncovered bowl in the freezer for 15 minutes.
Yes - meat can be kept for several days, but of course we are assuming it was fresh when you purchased it.
CookinginRussia well im just using boneless chuck stew meat for the first time i got from supermarket, i just bought it so shouldnt be too bad - it says best to use before august 17 :) . i just cooled my red wine in the fridge for an hour and put it over the beef. beef wasnt thawed 100% it was still a little frozen in the center- but relatively fine i think. what do you think of adding juniper berries to the marinade? since you're talking about the beef tasting like wild game, i find it works well.
Giancarlo Gatti You can add all sorts of things, but then it isn't the same classic dish. I plan to do a video showing a more convenient way of making this in the future, but (again) that isn't Beef Bourguignon, which is pretty tightly defined. The beef being cold in the center won't be a problem because it will have plenty of time to thaw the rest of the way.
great vid - gonna try it for sure! one Q - what kind of tomato sauce you add to the onions? home made? out of the bottle? thx!
Is it okay to use extra virgin olive oil during the second fry at 425 F? Since this is above the smoke point of the oil
This recipe looks amazing! Can't wait to try it!
Pause at 9:49, the pieces of meat at 6 and 8 o'clock (assuming the pan is a clock) look burnt on the edges, that's brown????
(Pretending the pan is a clock face I meant)
Eric G I don't have to check the video - I assure you that I didn't burn any part of it. LOL Just try to get it very dark without creating actual black charcoal.
My god! This recipe is amazing! I've never had a dish with such depth in flavor. This became an instant favorite of mine. Thanks a bunch chef! One question though. What are your thoughts in brazing in the oven vs. simmering on the stove? Would this dish be equally good if I just let it simmer on the stove for 3 hours? I gather there is bound to be some differences in terms of air humidity or some such between the two methods.
Thank you. Be sure to check out some of my other videos, too! As for braising, you want even heat from all sides, so the oven is always the best choice. The oven also lets you regulate the temperature automatically and accurately, which is not possible on the stove top.
CookinginRussia That makes sense :-) I've been watching a lot of your stuff. I tried your Ossobuco recipe a couple of days ago (also really great), and today I'm trying the Coq au vin. I let it braise over night, and then I'll just finish the sauce and reheat the chicken tonight. You really got me started on the traditional all star dishes, I must say :-D
That pointer about cutting meat perpendicular is interesting good looking out fam
Hi Chef, I never made this before but I love to eat the Vietnames Bo Kho. But most of the Vietnamese receipes on RUclips are much simpler and ok for home cooks. I want to try to make a more professional version. What can you suggest for wine instead of red wine? Can I use the Chinese Shaxing rice wine to marinate the beef? Also, it seems French beef bourguignon is deeper in dark red color because of the red wine. The Vietnamese Bo Kho is brighter in color ( I don't if they use food coloring or not). What do you suggest that I can make the stew brighter in tomatoey color? Thank you Chef.
+Yu Frank It's quite different. You can't just swap out a couple of ingredients and make this recipe into a Vietnamese one. I wouldn't try. You might end up with something edible (if you are lucky), but it won't be what you are trying to achieve.
***** Right - or actually two or three days later, I would say. But this is an entirely different dish.
+DaddyO972 I made Bo Kho a couple time recently. I applied Greg's techniques but used Vietnamese five spice powder along with salt, pepper, flour to marinate the beef along with other Asian herbs such as lemon grass during the braise ( I braised in the oven, but I think traditional Vietnamese cooking Bo Kho was done on the stove). I also used annatto seeds (cheap men's saffron) and Pisatta tomatoe sauce and get a very good color. I also used Chinese Shaoxing rice wine and at the last stage I stirred in beef demi-glace and the sauce was awesome.
However, my Bo Kho was orange in color. I think in Vietnam they are able to make it bright red... not sure what else they put in...
All in all, I think mine tastes pretty darn good combining both French and Asian techniques. Just can't get that bright red color ....
+DaddyO972 Haha right. After it came out of the oven I ate with French baguette.. next day the left over I dilute it with just plain water and served with vermicelli... not bad.
Yu Frank The more red color could be from the type of dried chili powder used. For instance, Kashmiri chili powder in India is intensely red in color. It could also be food coloring, which is common in many Asian cuisines.
This classic approach was great fun and really made me think ahead so that all the parts would come together in a timely manner. I made several missteps along the way but the dish came out tasty none the less... next time will be a little easier.
The most noticeable issue I had with the final dish was dry meat. I think next time I will cut my round roast into even larger pieces and braise on a lower rack. My braising dish maybe doesn't seal as well as it should so perhaps some parchment paper would be of benefit also... oh, and maybe I should peek in to see how the moisture level is doing during the 2.5 hour braise :)
As always, thank you Chef.
Dear chef, is it a good idea to use raw bacon instead of cooked, which you used? I usualy buy it for carbonara an for me it gives more taste and fat.
This is a classic French dish, which is all about a balance of delicate flavors. The bacon is boiled to reduce the flavor and the fat, but also so that when you brown it there won't be any dark brown flecks - it will be evenly cooked. It is a beef dish, after all - not a beef and bacon dish. The mindset of classic French cuisine is sometimes difficult to relate to these days when everyone wants pumped up spicy foods.
CookinginRussia Its seems that I was not enough correct in my question, as far as my English is not so good. I want to say that you used for boiling already cooked bacon (smoked or boiled) which you can eat right now. And I usually use raw, which is not cooked at all. So is it good idea to use it, or it is better to find usual bacon?
Александр Ряховский Regular smoked bacon is traditional. Cheers!
If I were to use venison instead of beef, would the marinade destroy the flavor of the meat? How do you suggest differently if I were to prepare the meat if i were to use venison.
+Ave Kos No difference at all. It would have been made with venison quite often long ago. Obviously the flavor at the end will be different, but everything else is the same.
Quick question if you have time, does it negatively affect the dish to use beef that was frozen? I imagine a frozen steak is much worse than fresh, but does the same hold true when roasting and braising cuts? Most of the local beef that’s good quality comes frozen here
Great recipe. Thanks for sharing. I make this dish but my method is a bit less time consuming....
I love watching your videos.
.......beef cube are marinating !!!!! I can't wait to try that !!!!
thanks for sharing
OK, thanks. It's worth a try. I just watched the Classic French Onion soup video and it looks great, too. I'm looking forward to trying each of them.
so correct if i am wrong, you put only salt to the sauce?
You adjust the seasoning at the end, if that's what you mean. There was pepper added earlier, and it probably won't need any more - but if you think it does, then you are certainly free to add it. Please be sure to have your RUclips annotations turned on (if you don't) and pause the video if you need to, in order to be able to read the ingredients and text. Thanks.
It is delicious! And I love the process. It was actually tempting to make a development diagram for this one.
I struggled a bit with the cut of the meat, as here in Czech Republic butchers cut it differently (I will add it to wikipedia, actually), but eventually I bought 3kg of something between plate and brisket. 2 bottles of Cote du Rhone and make Bourgignon and Vindaloo in parallel.
I marinated them on Saturday, now is Wednesday with Bourgignon already eaten and braising the vindaloo. I hope I haven't left it there too long, but given the amount of garlic it wouldn't spoil anyway, would it? Else I would smell it in the process, I guess. Can't wait.
Anyway, thank you for existing! I really like your approach and explanations!
that's a pro right there.. thanks for sharing!
How many cups of wine did you use in order to marinade the beef for your recipe
Watch this video on a laptop or regular PC and you will see annotations in text throughout it. RUclips is not fully compatible with cell phones.
I have my own salted, cold smoked and air dried bacon. That is the way it is typically made at western Balkans. Would this bacon be suitable for Beef Bourguignon recipe? I got beef marinating in the fridge and will be making it tomorrow.
Since I haven't tasted what you made, I can't say. If it tastes like regular bacon, then it is suitable, though.
Ok, I think my stuff will work. It is simply smoked, dry cured bacon and in my estimation meets definition of regular bacon.
Now I am uncertain about the size of a braiser that is suitable for the dish, without danger to over-dry the meat. You probably will suggest that it is explained in one of your books. I am looking forward finding more about this among many other things and I purchased all the books. However, by today I only received Volume 1 and Cookbook for reluctant vegetarian. In these two I could not find anything on size of the braiser. I got 26 cm cast iron casserole and 30 cm cast iron braiser, Le Creuset. I am making double the recipe which means 1.2 kg of meat.
The shorthand answer to that is you want a size that is just larger than the contents. That concentrates the flavor and prevents drying out - and you are correct in assuming that's in my books, but not in Volume 1.
Just larger by total volume of contents you are cooking in the braiser or just larger by how much surface of the braiser bottom meat covers when you start cooking part in the oven?
I hope I am not asking too many questions and thank you for your openness and willingness to share your extensive and rich cooking knowledge. Tomato sauce used in the recipe, is that Passata or a premade tomato sauce by your online recipe?
Thanks for your great videos, firstly!
Is it possible to do it without an oven? I'm living in Bangkok and have, unfortunately, limited means (=no oven, just an electric stove top). And how about the step where you fry the beef a second time, coated in flour? Would it be possible to do it in the pan again? Sorry, I'm still quite new to 'professional' cooking but I really love it. Especially recipes that take some time to do. I'm already excited one night before I start cooking :D
I might have to add that I did braised beef last year on the stove top and it actually came out quite nice and tender (in my humble opinion) so I think I know already that it actually works. I would be thankful for any suggestion thought, anything I have to pay special attention to or adjust when doing the braising on the stove top?
kamurke You can do it, but the result won't be as good. My advice is to get a toaster oven (Google that if you haven't heard the term before).
Ok, thanks! Good to know. I got a toaster oven, actually. Can't adjust degree there, just time. What do you reckon how long to braise it in a toaster oven?
kamurke Several hours. You'll just have to keep checking it for when it is tender.
Thanks! Will try it in a few weeks!
Hi,
And thank you for the instruction and information involved along with the reasoning for the various phases of these dish.
My mouth is watering at this moment it looks and sounds wonderful, and a beef stew which this is more or less is my favourite meal. I may not trim as much off the meat though I use a good cut that has been seem butchered you know, well of course you do! There is a few things that is important for when I cook a beet stew, as I have never cooked ‘Beef Bourguignon’. It is not that I do not like it, I just never knew the methods and I can understand why this might cost a pretty penny in a Restaurant because theres so much ‘unseen’ things done to get as much flavour as possible from everything in this dish.
What might sound like silly details I like the way you use them and their reasoning, cutting the steak with a clean vertical slice, warming the dish before putting all the ingredients in to cook. I did this just from my own ideas, never seeing it done before.
I would eat my stew over three days with some potatoes added when necessary, or I have found new potatoes cooked fresh and roasted slightly taste really nice, and as long as the stew starts
with a decent amount of gravy it can be enough for the three days I eat it adding dumplings every day and I wonder why it tastes better on the third day after reheating?
Take care
mrbluenun
mrbluenun Thank you for your feedback. Yes, you can certainly eat it over a period of several days. No restaurant makes such a dish fresh, because customers can't wait several hours after they place an order. You are always eating leftovers in restaurants, but most people don't realize that. LOL
***** That's generally true, although there are a few oddball exceptions when fresh is best. Especially true of this (perhaps only by coincidence) are the two Creole classics, Gumbo and Jambalaya.
What's the size of the dish you're using in litres?
What is it anyway? Terracotta? Spodumene?
It's a ceramic of some sort. It is made in Russia and the material is not specified. These are sold in Russian supermarkets very cheap (around US $5) and they last forever if you don't drop them. I'm not sure of the exact capacity, but somewhere around 1.5 liters.
9:48 that meat looks nearly burned not browned. Is that just your camera or should it be cooked that dark? Thanks
It should be cooked dark, but it is also the camera. Obviously you don't want to burn it, but deep caramelization is one of the things that separates professional cooking from amateur cooks -- not being afraid to take it to the edge, because that's where the deep flavors are going to be at. Of course it takes some skill, or you will accidentally go too far and burn it. Quite often the rule is that the closer you can get to burnt, the better -- especially for Italian food.
CookinginRussia ok thanks. We need to start a viewer pledge drive to buy you a better camera. $25 I'm in.
Eric G That's very kind of you. I started allowing ads to run on these videos. If the channel picks up more traffic, then that will pay for some better equipment.
CookinginRussia I would still offer. All the videos you have for less than the cost of a new release cookbook.
Eric G I will be releasing a cookbook soon, too. In the meantime if you tell your friends about my site, that would be great!
is this red sauce in with onions just basic tomato kethcup? heinz?
I don't have an earthenware pot. Can I make this in Le Crueset?
Yes
Thank you for your prompt answer and the recipe! In the absence of an owen proof casserole I had to compromise with the stove braising and the end result was great! I am wondering how the BB is going to taste when I have a chance to cook it in the owen!
Many thanks again!
Like it lot, and I bet it tastes just great. We camp every weekend from April to end of October and I was looking for more one way meals in our Dutch Oven. We are in BC Canada but can get some fairly inclement weather so are looking at a one pot meal while we go for a hike. Great video though. Rock on man!! Ant
Thanks for showing this! good stuff
You're welcome. If you liked this, then have a look through my other videos, too.
nm my apologies I just saw your other videos and saw the video on Galette's. Thanks again! Do you take request for videos lol? I really like your instruction and I was wondering if you have any experience making les canard aux orange. I am into French dishes lately as you can see and I am struggling to find a version/video of this dish in English.
As always, a great video. This seems to be a great recipe. Would you consider other veggies that would hold up to the beef, if so, which ones?
Thank you. No, you can't use other vegetables, or even vary the proportions by very much if you want this to be Beef Bourguignon. The classic version (as shown here) is well defined. Of course if you don't care about that aspect, then you can put other vegetables in, such as turnips, rutabagas, trimmed artichokes, salsify, parsnips, parsley root, etc. - but adding any of these will completely change the flavor of the dish - and most people would say it was much worse.
Chef, something I am not sure about is why use the lemon juice on the mushrooms? Is it for flavor, or is there another reason? Thanks, great looking dish ; )
Both flavor and color. Lemon juice keeps mushrooms from "rusting".
Gotcha. Thank you, sir.
What size braising dish should we use for this ?
I tried this a few weeks ago and it was excellent. Last week I acquired a bottle of Nigerian Guinness (really) so beef in Guinness was on the cards. Looked up the MPW recipe but thought I would use this as a basis. Turned out really nice. I used a simple beef stock I made earlier rather than the Best Quality stock.
I would like to know if that would have given a big improvement.
I suppose that depends on how refined your palate is. I know people who say that they can't tell the difference between a $5 bottle of wine and a $50 bottle. However, if you are watching this channel, then I suspect you would find a huge difference.
CookinginRussia Am getting some bones in today, next time I try this I will use the quality version. Thanks for your feedback. PS - wish I could afford a $50 bottle of wine (or anything)
Hi! Why are you boiling the beakon? Why can't you just fry it?
To render the fat out of bacon without burning it, you blanch it first. Otherwise the bacon burns before it has released its fat. This is a standard French technique.
What is the purpose of squeezing the lemon juice on the mushrooms?
+David Cardello Both flavor and it keeps them from turning dark.
im a chef myself and have seen this dish been made many times, but your way is by far the most elaborate.. but why do you add lemon juice to the mushrooms??
Thank you. Lemon juice is for both flavor and color.
Chef, I notice you always flambe your mushrooms. What does that do to the mushrooms?
The explanation for this is complicated. See Volume 3 of my cookbook series (2 pages are devoted to answering this seemingly simple question).
CookinginRussia Thank you.