How to Make Beef en Cocotte with Bridget Lancaster
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- Опубликовано: 11 сен 2024
- Host Bridget Lancaster cooks a showstopping Beef en Cocotte with Mushroom Sauce.
Get the recipe for Beef en Cocotte with Mushroom Sauce: cooks.io/3HstII5
Buy our winning Dutch oven: cooks.io/3HIcMxp
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Damn that tech by cutting the onion into quarters then flipping it and just doing vertical cuts is a GAME CHANGER. Something so simple yet obvious love it.
I'm thinking of chopping up an onion for no reason other than to try that out.
I have GOT to stop watching these when I’m hungry 🤤😩😝❤️
Triple looping the twine before tying off is a game changer. My surgeon was suturing a skin graft using the usual double loop with a physician's assistant holding the knot with forceps. I told her about the triple loop and she tried it with a couple sutures. It works very well. She said she's gonna reference AmTK in a journal article about this.
anyone have any idea how long the roasting part is likely to take so I can plan my cooking accordingly?
Looks absolutely delicious! Thanks, Bridget. This is certainly on my to-do list. I'm thinking New Year's!
Lol so did we!!! It’s a perfect New Years dinner! I only know sirloin tip roast as I’ve never seen a sirloin roast in my 66 years-(address me at cave #3😝) and they are always triangular. Strange, very strange. If you’ve seen one of either or both-lemme know coz I grew UP in Texas 30 yrs, been in Arizona over 30yrs. It might be also a divisional or regional thing 1) or hey, we all know ATK gets the best cuts! Or 2) I can ask my butcher at the grocery store I suppose lol🔥❤️
Hi
Very interesting making a kind of traditional roast beef, medium rare, using a dutch oven like you'd make a pot roast. The best of both worlds!
I learned something new...the quartered onion trick. Ta.
Great job there, thank you for the excellent tips
I'm afraid of cows, can I substitute broccoli to make it more healthy? And if I steam it and replace the gravy with water will it taste exactly the same? And if I don't like mushrooms can I use apple slices instead? Love this recipe SOOOO much! #blessings
No, it will not as you want to replace just about everything, flavor profile will be greatly different. Sorry. Otherwise, how can you like this recipe when you want to literally change it? Does not make any sense.
🤣
Looks good! Will have to give this one a try.
So amazing 😋🍽thanks
Ma'am, this is a very nice recipe & looks delicious. I saw several posts where folks said they can't or won't eat beef or mushrooms, yet still wonder if they can sub ingredients to taste the same, I'm sorry but I don't think so, you need a beefy flavor to taste close. Buffalo roast would work, but if folks don't like beef or portabella mushrooms it probably won't work for them.
Yes, you can substitute wheat grass and pineapple. Delicious!
😉
I'm so hungry now!
Ooooh not a fan of tarragon. Everything else looks spectacular. Any idea for a substitute for the tarragon? Possibly rosemary?
The title makes it sound like Bridget is a side dish with the Beef en Cocotte.
Look at the size of that BEEF!!! 😮!!! Goodness! That is a serious chunk of meat! The sauce looks great! Sadly, I can’t eat beef, and most of the items made on this show, but I really enjoy watching ATK’s recipes.😁👍!!!
For a size reference, it's intended to feed at least 4 people and is only a 3 to 4 Lb piece of meat. Yes, it seems like a lot, but isn't when you are feeding more than 2 people with it.
Cool knife
I think this will be our christmas dinner :D
w yorkshire pudding :D
HELP!!!! Can this recipe be found in either the Cook's Illustrated or Cook's Country annual cookbooks? So far I've not been able to find it.
Thanks for the great video/recipie. What's the knife you're using? Definitely not ATKs typical victorinox.
Great to use a chap bench scraper instead the edge of a fine knife on a hard surface!
Love that wine from a box
I'm so hungry!
Bridget: What can you substitute -- if anything -- for the alcohol added to the gravy? Or is there no substitute and just leave it out?
Thanks 👍
White wine vinegar diluted 50/50 with water. For the cognac I would use ether some kind of fruit juice like apple or brandy extract.
You could also just replace the wine with stock.
Sherry vinegar is a nice way to add a bit of acidity in place of wine.
If Bridget can’t teach you now one can!
Not ashamed to admit I just drooled on my keyboard.
The only way this video could be better is if Bridget took a swig of that cognac! Go for it, B!
sup w that tomato paste device? I wanna knowwww
Where did the string that she tied the roast go to?
What knife are you using?
Go back to near the beginning, it's on the blade, pause the video, but I think it's a Kamari.
@@sandrah7512 thanks!
Bon appetit! Thank you!!
According to my butcher that’s the worse piece of meat to use for this recipe. I followed the instructions to add cheese same piece of meat cooked it to 130 that was the toughest piece of meat I ever had.
I was with you for this pot roast until u added the chicken stock….beef stock would taste better in a beef dish I think. Also chopped tarragon as a garnish…really? A little in the pot is fine but I think rosemary would have been better in it…Just sayin.
Tend to disagree. Chicken will taste fine with the beef. Now, if you have homemade stock, it'll definitely be preferable here, but most don't have homemade stock, and the boxed stuff is not as good as most chicken flavored boxed stock.
The chicken broth lets the true beef flavor come through.
I should clarify…. I make my own stocks from scratch
@@johnmckee2266 Good. I do too, but if I have chicken stock on hand, I'll use that instead.
She should have said, "a little bit of Henny"
I don't understand why you need to tie the roast.
--- Leave it to ATK to use common sense. For years I've been re-hydrating Porcini, taking care NOT to use any of the liquid near the bottom, because of grit. DUH! Rinse them off, before adding the hot water. Thank you.
--- What was that implement that you used to add the tomato paste?? Cans are a drag, as what isn't used has to be moved to an air-tight container. Squeeze tubes are a bit better ... but not much. The quick shot of a pre -measured amount didn't make it clear if you; A.) used a regular kitchen tool, or B.) purchased the tomato paste in a convenient container.
The implement you are asking about is an adjustable measuring cup that you pull the "plunger" to the measurement you want, fill it, then when ready, just push on the "plunger" and the food pops out. Good for things like tomato paste, honey etc, though for sticky ingredients, spray with oil spray to do the same thing with a conventional measuring cup.
I dunno, but maybe remove the string before you care and serve?
Isn’t this a daube?
Really $5 a month give me a recipe that I want because I'm not paying $5 a month I don't think it's fair
u think these guys are working for free?
I don't have a lot of money but I would love your recipes if you would give them to me for free make me pay $5
Only watched one minute so far...I TOTALLY support chefs & the home cooking videos they make. But so much expensive, fancy cookware & double washing etc etc.... this stuff is for rich people