How to Make Beef en Cocotte with Mushroom Sauce and Swiss Chard and Kale Gratin
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- Опубликовано: 21 авг 2024
- Host Bridget Lancaster cooks a showstopping Beef en Cocotte with Mushroom Sauce, ingredient expert Jack Bishop gives a primer on vinegars, and test cook Keith Dresser prepares a hearty Swiss Chard and Kale Gratin.
Get the recipe for Beef en Cocotte with Mushroom Sauce: cooks.io/3ECXHvt
Get the recipe for Swiss Chard and Kale Gratin: cooks.io/3EEaQUM
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![[TF2] The Russian Bear Trap](http://i.ytimg.com/vi/YFNSwz2_rOA/mqdefault.jpg)
Seeing Bridget take 1/4 of white wine from a Bota Box is the energy I’m looking for. That’s the most real thing I’ve seen in a long time.
Bridget, you are THE BEST 👌 👍
Okay.. I know we'll probably all get a little ribbing for this but,,, Glad someone besides me keep that box o wine in the fridge.. I found a good one or 2 that I like and keep it on hanb for that main purpose.. If you need wine to cook with but don't necessarily want to open a whole bottle it comes in handy.. I hope you guys do a tasting of boxes wines... I find some of them surprisingly good..
That Vinegar segment was great.
Thank you Jack !
Ooh!! Another awesome recipe for my enameled Dutch oven. My roommate and I made the Turkey en Cocotte for Thanksgiving 2020 and it was so easy and perfect. So guess what’s for Thanksgiving 2021? Yup, Beef en Cocotte. Thanks again, ATK.
When did this episode originally air on PBS?
That piece of beef looks unbelievable. I’ve never seen anything that comes close to looking that good in any of the stores in my area! 🤤
Would love a longer video with Jack talking about using vinegars. More in depth and examples would be great. Sometimes when I'm cooking o feel something is missing but don't know what. Maybe this is it 🤔
They never answer requests or questions. Only one way communication.
@@LifeHacks-ut4pc just putting it out in the universe.
Their videos are the actual TV shows or snippets of the show.
@@sandrab9245 yes, I'm well aware
Absolutely could be what's missing. I am from Louisiana and we add different vinegars to just about everything ❤️ it gives a depth of flavor and richness. It doesn't take much (about a tablespoon or two) and make sure to add it at the beginning (unless you want to really taste the vinegar). I tend to use white rice vinegar with my pork and chicken meals, red wine vinegar with beef and regular vinegar in beans or other vegetable dishes.
So I made the beef- twice :) it is sooo good. I made the augratin and paired it with sliced pan fried polish sausage. It was heavenly.
I use vinegar a lot in my cooking. Happy to see a segment on it.
Thnx
I agree, more of Jack talking about how/when to use the many vinegar types.
I agree as well and I never make a chicken soup without adding lemon juice at the end fresh lemon juice. My favorite vinegar is also Sherry vinegar and I have to get it online because I can't find it even in specialty stores! I have a lovely age Sherry vinegar that I put in lots of foods when I think it needs more salt or something else that je ne sais quoi. :-)
@@elizabethshaw734 I do this with wine and believe it works for sherry as well: leave cork off as long as it takes for me to drink a glass of it. Recork, put the bottle in a root cellar or equivalent in temps. Try the flavor in 3 weeks. Add sugar to taste, shake, set it on kitchen counter. I do this with cab sav, merlot, malbec, savignon blanc, and my favorite for vinegar: Chardonnay.
I followed a recipe once that said "rest before carving" I'll never use that recipe again as I overslept by 3 hrs.
LOL 😂
Same heresy
Ah haha 😂
America's Test kitchen is my very favorite.
I swear I read beef a coyote and got super intrigued and excited.
Sherry vinegar is my favorite as well. So delicious, and I am fresh out. Everything in this episode looks fabulous. What great ideas for a holiday dinner.
Thank you.
That two wraps of the twine (two "throws" in medical parlance) is known as a "Surgeon's Knot". It helps hold the stricture in place while one finishes the knot.
Keith uses the same Dollar Tree bench scraper I do. I was not expecting that.
Dollar Tree has lots of great stuff, everything's a dollar. But the roll of packing tape is totally worthless. And they have the largest selection of candy I've ever seen, including hard to find Pop Rocks. I can usually only find them on eBay.
I have 5 vinegars in my cupboard. I go through 3-4 bottles of rice wine a year. I put it in most things
Me too! It's my favorite ❤️
compliments to the editor for that transition at 11:05
These recipes are great and I'll certainly be making both. I would LOVE more information on vinegars! They touched lightly on the basic specialty vinegars but
there are oil/vinegar stores that sell an incredible array of vinegars like orange, fig, honey, grapefruit, etc... it would be great to 'enlighten' us to how to use these
exotic vinegars :) I swear, some of those vinegars are so good you could literally drink them!
That Kramer knife is gorgeous.
My dad used to call Swiss chard “swift-charge”! 😁
4:51 didn’t know it wouldn’t come untied like that. learned something new today.
2 wonderful dishes, thanks a bunch
That roast looks amazing!!
I agree! ❤️
Brigitte, your skin look beautiful. What kind of face cream do you use?
About how long you leave the pot in the oven? Thanks.
I wasn't initially a fan of Keith when he joined ATK, but I just warmed up to him with this gratin recipe 😃🌞
Opposite. I like Keith, but don't know why anyone would go through all that for greens. Rabbit food!
Not a motion wasted….. mesmerizing.
Both great dishes
You are a good teacher.
I love terragon, but can't find it fresh, so I do keep a jar of dried. I like it on chicken especially. With a beef roast I'd probably use thyme or rosemary.
I love tarragon in chicken salad, it's an under utilized herb.
Very difficult to find here too..
Love this recipe for my children 😍
Wow that roast was perfection
Foil and a lid. Pinkies out, everyone. ;)
How long does it take to cook the roast?
That is my question,as well.
Thanks for the butchers tip on the string. Ill use that
What cut of meat is best to use for the boeuf en cocotte if you are serving it to someone who won’t eat meat with more than the slightest hint of pinkness?
Love Bridget's New Roast beef receipt! Will give it a try! Going to use it as a Thanksgiving food preparation! Mushroom Sauce looked so delicious! Many thanks! 😍 Any substitute for Cognac? Any other kind of wine? 😅
I can’t wait to try that beef it sounds amazing
ATK,HELLO, JACK, I see you use several of the same vinegars, however I HAD NEVER SEEN 5% in a small bottle, however, for my salads I mostly used POMPEAN SHERRY VINEGAR, & AVOCADO OIL
Somehow my supermarket has NOT carried in in some 1 year now, so I use the RICE WINE VINEGAR,same brand, take care 🇺🇸🇺🇸🇺🇸🇺🇸
I wonder if they got to "raid" the cupboards from the Test Kitchen so they could do these videos at home. Bridget's kitchen looks very professional, whereas Hannah's is an Apartment Unit. Kieth's looks like a remodelling job is in progress. Just Curious. would love them to do a complete walk-through of everyone's kitchens for some inspiration. Love it, Bridget is using boxed wine!!! I do all the time, no need for glass bottles.
Looks delicious! I am curious though why, when making the sauce, would you use chicken stock instead of beef stock?
Beef stock would be too strong and overpower the porcini and cognac.
Crystal Perkins- I used beef bouillon the second time I made it, and it does over power the cognac, the porcini and the tarragon.
ATK,,,,Hello,,so we have 2 great items, that I need to try out,,,THANKS!;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
Here in New England we put malt vinegar on French fries.
Does ATK have a really good cleaning regime when it comes to using their Dutch Ovens and Kitchen Aid stand mixers? or do they use new ones for each segment? Would love to know if they sell of/recycle their old equipment.
ruclips.net/video/eiZRawlFxU8/видео.html
@@prn718 you are very kind. THANKYOU
Now I know even Kramer by Zwilling produces Damascus Santoku made in Seki City, Japan. Quite interesting. Though I prefer a traditional chef knife, I have to admit the contour of the front of a Santoku would make it easier to dice an onion.
Excellent.!!!!!
Please continue this “home” version😊
Some sheet pan roasted vegetables with that roast and it’s on.
This Beef En Cocotte looks delicious-is there a way to get printed instructions? Looks like you have to sign up for a membership to the site and pay after a trial period ?
That Kramer Damascus knife is pretty.
Jack describing wine vinegars "... they're not aged." Bottle of white wine vinegar in shot "Oak Wood Aged"
Delicious 😋
I had company over for dinner tonight. Was so excited about this recipe great flavor but the meat was so tough. Wondering what I did wrong. 😢
You didn’t say how long it cooked in the oven.
Also I think you should have reduced the sauce a little bc you added so much chicken broth.
WOW!
Isn't tomato paste the result of cooking down tomatoes for a looong time? I never understand why it's said to always cook out the "raw" flavor of tomato paste for a little bit.
That knife though
So glad Keith is off the coke now and back with the ATK family 💛
What is that supposed to mean i
This show is to the point. Plus Bridget is hot.
Thank you very very beautiful
Would love a tutorial on why you don’t use olive oil for everything. Is it the smoking point?
Yes, olive oil; especially extra virgin oil oil burns at a much lower temperature than vegetable, corn, and peanut oil. Also, you don't want the taste and smell of olives in every dish.
@@dchenkin02 thanks, I only use olive oil in the savory dishes . I add butter to the olive oil, and I do not cook at very high temperatures. Is there anything I can do to the oil to temper it if I want to use it at very temperatures.
Why do you need the foil over the pot, but under the lid? Isn’t that what the lid is for?
The kale and chard dish is begging for some anchovies
Yes!!! Anchovies add so much to dishes . Great umami flavor
how would this do, cooking to more of well done, or almost well done?
If that's how you like it, you're the one who is eating it. Personally, I prefer medium-rare for most beef recipes.
Sauce for the roast should have been de-fatted. Especially before adding butter.
Any reason why you don’t use beef broth instead of the chicken broth?
Store bought boxed beef broth is often made with very little beef and a lot of alternative flavourings like yeast. Store bought boxed chicken broth usually tastes more like what it's meant to taste like, and so if you had to choose between boxed broths chicken is often the way go go.
Medium rare for the animals. Medium to well done for the humans. Heheheheh that mushroom sauce looks great!
Which chef's knife are you using, where can I get it?
Pause the video and look.
It looks like a Zwilling Kramer Damascus Santoku
@@mattlaunt1438 Yes. 1:52, Kramer.
Watching Keith cut through that Kale and onion was beautiful.
Great segment as always ATK! Here's an idea for a future taste test segment: which is the best pumpkin spice coffee creamer??
I wonder how many people tie their roast without finishing the butcher knot after watching this.
Were did you get this giant kettle for biling water?
Are you talking about Bridget's kettle? It looks like a fairly standard electric kettle. I'm not sure where you live, but most anyplace in the US that has kitchen supplies sells them
That's the OXO Brew Cordless Glass Electric Kettle, which was the winner of their electric kettle test. You can get one on Amazon, at many kitchen stores, etc.
I just checked the OXO Web site, and you can buy directly from them. They're offering 15% off for first-time buyers. Since it sells for about $85, getting 15% off would be nice.
@@seikibrian8641 Thank you. In the picture starting @1:22 it look as it is big 3qourt or a gallon cattle but in reality it is standard 1,7L.
@@rebuzz6866 Yeah, it only looks big because Bridget is so petite. :-)
Could you make a sauce without the mushrooms and onions?
I wish Bridget is my mother.
OMGOSH. Tarragon is one of the few herbs I don’t like. Do you have any alternatives? 👏👏👏
One you like.
Yeah, thyme, rosemary parsley, chives, and or chervil would all do well in almost any combo
ATK
HI 🤗
Salutations 😋
No tarragon for me
No, Jack, tell me some idiot intern picked up the Pompaian - it's horrible! please please tell me you dont actually use that
💯👍👍👍👍👍👏👏
Is there young young young young young Jack the youngest man on the show since he started the whole show years ago JA C K 😉🗽🇺🇸🥳😳🤘👊🖖🤟🍸👍👏🇺🇸🗽
Jack cooking vegetarian dishes please
The greens are begging for cheese!
"The greens are begging for cheese!"
LOL! What do you think a gratin is? He clearly said he was adding 1 cup of grated cheese to the topping.
Whoops, missed that!
There are a lot of fancy words in that title.
Bridget is awesome, I prefer her as a host over Julia. But didn't she get the memo? The phrase "tuck in" and "tucking in" was retired over a year ago. No more tucking please. Great top sirloin roast however, and it would go perfect with Keith's gratin.
Do not like the new anapestic sets. UGH. What happened to the group tasting? one of my favorite parts. What happened to both Julia and Bridget cooking together. They really make the show. Did you get sold out? I enjoy watching future chefs in the background. Get the old sets back. White kitchens are too much like an OR. Change back to the homey atmosphere with Julia and Bridget cooking for us.
Putting a bowl over to measuring cup... to trap the steam... leaving the "spout" of the measuring cup wide open :D
Heat…she’s said heat.
The "en" in "en cocotte" is pronounced closer to the English word "on."
Great. Except Kale will never be something that never passes my lips again. Disgusting.
Swiss chard and kale, I'm out.
I wanted a printout of the recipes. Unfortunately, would have to REGISTER on their website AND PAY about $50 to my credit card to ACCESS the recipes. What a RIP-OFF😠👎! Absolutely SHAMEFUL😠👎!
this recipe was going good until you added terragon. horrible stuff.
Terragon and cilantro - two of my favorite herbs.