Stephane, you're making my mouth water! We do something similar in South Africa; which is supposed to be of French Huguenot origin. The additions of wine and brandy to the marinade crops up in old recipe books, and is an indicator of French influence. We often make this in a flat cast-iron pot as a camping dish which can be simmered over slow coals overnight and be ready for lunch or supper. It is a perfect cooking method for hunting trips; as it is a child-proof method. Venison is often tough and some fatty pickled pork is always added to these dishes. Normally one ( or two) flavouring vegetables will be the keynote; like tomato or even pumpkin. We even use the dried orange peel and sometimes dried tangerine peel with the addition of wild fennel.
@Peter Roos Being a Nel, I'm of French Huegenot stock, and it's no wonder that the Potjiekos gets me every single time. Some of those ancient dishes don't get the credit that they deserve...
Brings back memories of lazy holidays, even just thinking about where I’ve eaten it makes me long to travel back to simpler times, brighter colours and warmer places - Menton, Nice, Villefranche. Nice with pasta, but even better with gnocchi. 100% going to give this a try in the slow cooker. Many thanks.
That sounds wonderful! I just picked up some nice beef and organic blood oranges from my local farmers market in north California. Now I know what I’m going to cook with it :) I love the year round supply of oranges, but the blood oranges are the best!
@@paulbielen9233 ^^A rare place to find the cuts of meat required for recipes you'll find in French or for old-fashioned American Julia Child-type recipes from the 60s; a REAL butcher...
It's usually called a Daube Provençale, but English-translated recipes often use red instead of white wine. It prob. wouldn't be in the top 10 French recipes but might make the top 20, it's pretty well-known. La Bonne Daube. Watch his videos on bouef-carottes and on 'Ragout Making, One Method to Cook All Kinds of Meats', this is a variation of the same cooking method.
The French treatment of pasta is very interesting, and, even as you get closer to Italy, I'm not entirely sure if it's close to any particular region of that country. Even in Genoa, I found the pasta to not be terribly similar to something like this. I will have to go to Provence and investigate for myself!
You are my favorite channel on RUclips. You have inspired me to make beautiful Madeleines and to pursue love of cooking. May I ask what is a good book for French pastry? Thank you for your patient guidance in making lively videos that help everyone especially during these times. ❤️
I am a Scot who used to live in London, now living in beautiful, perfect Australia, in 25 years I have only ever had one complaint about this wonderful country, it is a lot further away from France.
Looks heavenly! I'm cooking once a week for some friends... this will be on the menu next week. Might you consider a lamb daube with white beans? Thanks as always.
Based on my experience in France, it would be best these days to *officially* say to put this in the fridge. In reality it would have been traditionally left on the stove overnight...note most of France was cold during ragout season and the kitchen was usually in a tiny far-off unheated (other than for cooking) part of the house, so it would have been naturally semi-refrigerated anyway.
...Your Provençal white wine and cognac beef daube looks amazing; the only ingredient am missing is the Cognac; will hold off until I can buy a small bottle for this recipe.
Hello Stephen, Tks for the lovely recipe. We are allergic to wine, may I ask if there is any other replacement? Will vegetable stock or water help ? Look forward to your comment. Tks.
Ideally you would refrigerate it and reheat, only if you’re cooking late and in cast iron and it’s very hot in the evening would you leave something out for the night, to cool off slowly. If it’s cooled while you’re up, it’s fridge.
My ex-boyfriend's family called this 'La Bonn-uh Daub-uh' lol. They were from Marseille, his mom was originally from Le Vigan (Le Vi-gaign). She always served it with elbow macaroni w/some rapé on top, but I've heard of rice or potatoes as well. I guess couscous would work too.
Cul-de-poule is professional vocabulary and rarely used in household cooking. I would translate it as "chicken arse". Any big bowl was referred to as "saladier" (salad bowl) in general audience recipes books (and served that purpose when not used for mixing) or "jatte" for the older books. Traditional "culs-de-poule" were half spherical copper bowls meant to wisk eggs by hand...
it is unclear. I believe he wants to attract a crown to his online course where he will reveal it all. If you leave meat outside the fridge for 20min, you are going to poison your guests. Always put the cooled down dish into the refrigerator. Some dishes are much tastier the next 1 or 2 days e.g. lamb curries.
Whats the verdict from people in France regarding browning the meat after marinating? Should it not be done? Whats the majority opinion on this question? Thanks in advance.
Hi ;D A question about the general french cuisine, or better say, french dishes in general. You made this dish with Tagliatelle as a filming sidedish, but isnt pasta unusual in french cuisine as filling sidedish? i thought you guys use only potatoes or are there others? best wishes
No, you can often find stews served with tagliatelle in traditional cooking. They are as a matter of fact older than potatoes which only became popular in the 19th century after its introduction in the 17th. We also eat a lot of other shapes of pasta, alongside the local "nouilles" and "coquillettes", that can be attributed to Italian influence. We've had an sizable Italian immigration in the past two centuries, that put its mark on local cooking traditions in several regions and on french cooking as a whole.
@@NouriaDiallo Very vinteresting, that's good to know, what would you say are the most common filling sidedishes next to potatoes, bread sortes and different pasta varieties? I guess it depends to the location isn't it?
@@emir1453_9 We can use potatoes, pasta, rice, polenta... Or a vegetable side dish, depending on the season, like green beans, broccoli, asparagus, etc... These are common side dishes you will find for any kind of meals.
@@LyndseyMacPherson I thought he meant the refrigerator, that way it's so much easier to remove the solidified fat the next day. That's what I've done with Pot au Feu and Birria de Res......otherwise you're having to babysit this dish all day skimming off the fat. Then slowly reheat in the oven(covered).
@@daphnepearce9411 Yeah, you could be right that he meant that, it wasn't clear to some of us. I totally agree about removing solidified fat--I do that with meats I've cooked in my instant pot.
Salut Stephane! It would be nice if you could also tell us the french name of the cuts of meat you use... Je ne peux jamais trouver un « chuck steak » ici 😅
Dans la description de la video il dit que n'importe quelle viande a mijoter fait l'affaire. Donc tu peux prendre les memes morceaux que pour n'importe quel ragout de boeuf ( vu qu'une daube est un type de ragout) En l'occurence beef chuck c'est du paleron, mais souvent les decoupes de viandes sont pas les memes d'un pays a l'autre et donc y a pas toujours un nom francais pour une decoupe anglo-saxone ou vice versa.
In its way back to Italy, I thin that this dish would be great with polenta, And maybe made with at least one ossobuco along with the rest of the meat.
The technique is similar (a marinated baked stew) but the ingredients are different : the backofen uses beef, pork, lamb and pork feet alternated with layers of potatoes. There are also cloves and juniper rather than orange peel, which make for a different aromatic profile, and leeks rather than tomatoes. Lastly, both regions produce white wines with a different character and that would also make a difference... I think that's the beauty of basic techniques: you can adapt them to the ingredients found locally to have the best quality at the best price. For example with pork, hard cider or beer sometimes replace the wine in stews, in regions that do not have a local wine production...
I wouldn’t leave it in the oven overnight. In the UK harmful food bacteria ideal growth temperature is between 8 - 60 degrees centigrade. Leaving your food overnight in a such an environment is not best practice. Personally I would allow it to cool, then pop it in the fridge, below 8 degrees centigrade harmful bacteria will become dormant. When re heating, re heat to 70 degree centigrade this will kill most harmful bacteria, enough to not cause you any harmful side effects. Harmful bacteria multiples unbelievably quickly between 8 - 60 degrees centigrade and it is known as the “Danger Zone” I would look into a reliable source of food safety in your relevant country before you make your decision on how you want to leave it overnight. And of course it depends on your constitution!
Everything you wrote is completely true, but I am not sure it applies to this situation. What "harmful bacteria" can survive 2-3 hours of 180°C? The air flow from the closed oven door is negligible, if you leave it without opening the oven the food will be fine. Foods safety regulations covers a broad spectrum of cases, because of that they are deliberately written harsher than needed (in some cases), for example "Food that has been out for more than two hours should be thrown away." You really throwing away food that sit on your counter/table for more than 2 hours?
I think this is a case of modern food safety slamming into old practises which may or may not be safe. I recall tales of great grandmothers who would hang a butchered chicken from an outside window for a day or two to "tenderise the meat". And while this is abhorrent to contemporary sensibilities, nobody died from it. After consideration, I suspect that while it's less than ideal in terms of food safety, leaving this dish in the oven after turning the oven off, not opening the door, and with the pot's lid firmly sealed, bacterial growth inside the pan after 6-8 hours is likely not detrimental, but it's choice one would have to make for him/herself. Because it's sort of slow roasting/reabsorbing juices in that environment, the meat probably does come out with better flavour, texture, etc.
French people would likely use pasta like these, steamed, boiled or pan fried potatoes, rice... I'd tend to choose rice, as it goes along well with that flavourful sauce :)
They'd use elbow macaroni or semoule (couscous) these days, to a lesser extent rice. Back in the day it would have likely been some type of potatoes or else just served with bread to scoop the sauce. Egg noodles are very German/Alsatian, this recipe is more provençal...Alsace and Provence are considered a world away from each other...
With subtitles people cannot see the bottom 25% of the screen. If there’s someway to make of option on subtitles please let us know. Otherwise love love love your videos💋
@French Cooking Academy Stéphane: I have just now reported 3 spam comments which contain links to porn sites. You need to adjust your comment filters to block links in comments. Such links can also be malicious. Here's how to do it: 1. Go to your *Creator Studio.* 2. Go to your channel's *Community* settings by selecting *Community > Community Settings* in the menu on the left. 3. Go to *Block Links* and check the box to automatically hold new comments with URLs for review. Hope this helps.
Maybe the temperature is not high enough if that happens you can just finish off the dish by 15 20 minutes extra without the lid one just to color the meat on top.
Yes, I use saved beef fat to make gravy, roux for certain dishes, and for frying potatoes. It can also be used to cook steaks, as he said, but we typically grill steaks outside. However, if I we make a steak in the house on a pan, I use it for that also. I actually have three jars of saved fat in my frig---beef fat, bacon fat, and chicken schmaltz (chicken schmaltz is a bit more complicated than simply saving fat--I make it by cooking chicken fat and skin). Different fats complement certain dishes and cooking uses.
If you had served it on mashed potatoes, or even steamed rice, I would have really really loved this dish. However, as an Italian, I am perfectly horrified by the way you are treating the pasta here: the sauce is not consistent enough for pasta, pasta has to be coated by the sauce the way an hollandaise or a creme anglaise coat the spoon, the pasta itself is soggy and lifeless and I myself feel devastated ... :~)
Stephane, you're making my mouth water! We do something similar in South Africa; which is supposed to be of French Huguenot origin. The additions of wine and brandy to the marinade crops up in old recipe books, and is an indicator of French influence. We often make this in a flat cast-iron pot as a camping dish which can be simmered over slow coals overnight and be ready for lunch or supper. It is a perfect cooking method for hunting trips; as it is a child-proof method. Venison is often tough and some fatty pickled pork is always added to these dishes. Normally one ( or two) flavouring vegetables will be the keynote; like tomato or even pumpkin. We even use the dried orange peel and sometimes dried tangerine peel with the addition of wild fennel.
@Peter Roos Being a Nel, I'm of French Huegenot stock, and it's no wonder that the Potjiekos gets me every single time. Some of those ancient dishes don't get the credit that they deserve...
Brings back memories of lazy holidays, even just thinking about where I’ve eaten it makes me long to travel back to simpler times, brighter colours and warmer places - Menton, Nice, Villefranche. Nice with pasta, but even better with gnocchi. 100% going to give this a try in the slow cooker. Many thanks.
Great to see you’re back Stephan!! Hope you’re doing well and can continue theses classes. Love your instructions, passion and recepies!
I like all the subtle flavorings in this dish, herbal, citrusy, smoky, sweet, acidic, etc. Very well done Chef!
Just made this and it was glorious! Thank you for the recipe.
Perfect! I was looking for a beef in white recipe for this weekend. Thanks for the content!
I love these videos. French cooking is the standard for great flavor
We're big fans of your channel. We'll be featuring what we've learned on some of our family and travel videos. This one will be the next one we make
최고의 요리예요~fantastic cooking~!!!
I like how this is manageable and achievable, thank you chef :)
I will definitely try this recipe, it looks delicious. Thank you!
That sounds wonderful! I just picked up some nice beef and organic blood oranges from my local farmers market in north California. Now I know what I’m going to cook with it :) I love the year round supply of oranges, but the blood oranges are the best!
The best butcher shop in Northern CA is Olivier Butchers in the Dog Patch area of San Francisco. French owners too.
@@paulbielen9233 ^^A rare place to find the cuts of meat required for recipes you'll find in French or for old-fashioned American Julia Child-type recipes from the 60s; a REAL butcher...
blood oranges are the best!
Tonight's dinner... c'est magnifique!
Wow, I have never heard of this recipe. All I have known is beef bourguignon and carbonade flamande. Thank you for sharing this.
It's usually called a Daube Provençale, but English-translated recipes often use red instead of white wine. It prob. wouldn't be in the top 10 French recipes but might make the top 20, it's pretty well-known. La Bonne Daube. Watch his videos on bouef-carottes and on 'Ragout Making, One Method to Cook All Kinds of Meats', this is a variation of the same cooking method.
I'm glad I could be your 900th thumbs up, keep up the good work man I'm learning a lot
Wow that looks good a great winter warmer ...Boom ....thx for sharing your knowledge and charisma !! Must try it .....
It looks really good, lets get to work, I'll do it on the weekend, thanks Chef!!
That dish looks delightful. Cheers, Stephane!
Just love French cuisine
The French treatment of pasta is very interesting, and, even as you get closer to Italy, I'm not entirely sure if it's close to any particular region of that country. Even in Genoa, I found the pasta to not be terribly similar to something like this. I will have to go to Provence and investigate for myself!
You are my favorite channel on RUclips. You have inspired me to make beautiful Madeleines and to pursue love of cooking. May I ask what is a good book for French pastry? Thank you for your patient guidance in making lively videos that help everyone especially during these times. ❤️
Awesome video recipe. I will try this soon.
Very great presentation sir
This looks absolutely delightful, thanks for sharing!
Its really enjoying my time to see all your coocking vlog...and very motivator ...hi from Bali
I am a Scot who used to live in London, now living in beautiful, perfect Australia, in 25 years I have only ever had one complaint about this wonderful country, it is a lot further away from France.
Man..he could read me instructions on how to program a computer and I'd still watch.
Looks yummy. And beautiful to look at. Thank you.
That looks wonderful, if I was to use a slow cooker, would I use Hi or low setting and for how long? thank you
It looks fantastic!
It's a complete meal; it has carbohydrates, meat and vegetales.
Thank you Stephen
And fruit! (The olives, tomatoes, orange peel and the white wine)
Oh wow Yum Yum Yum Yum Yum. A big hello from Australia 🇦🇺
Good to see you back.
Looks heavenly! I'm cooking once a week for some friends... this will be on the menu next week. Might you consider a lamb daube with white beans? Thanks as always.
Beautiful recipe! Thx
Nice video mate
Wonderful I must ty it very soon.Thanks Stephan
How wonderful! I look forward to making this. Thank you! 😍
Thanks you
Gorgeous!
This is great chef! Goes so well with cheese, parmesan, Emmental best...
Yummy looks delicious 🤤
looks delish
YUMMY!!! That looks so delish!
Looks legit. I'd mix the pasta with pasta water and th ssauce to make it stick
This looks delicious. I will definitely try it and let you know how it goes
Having a home in the South of France, I've come to love Daube. Where did that red bean come from?
When you say leave it for the the next day, you Do mean refrigerate it right? Looks fantastic.
Based on my experience in France, it would be best these days to *officially* say to put this in the fridge. In reality it would have been traditionally left on the stove overnight...note most of France was cold during ragout season and the kitchen was usually in a tiny far-off unheated (other than for cooking) part of the house, so it would have been naturally semi-refrigerated anyway.
Looks great! I think I’m going to try this with polenta.
That's a good idea! I think I'll do the same.
Magnifique!!!
...Your Provençal white wine and cognac beef daube looks amazing; the only ingredient am missing is the Cognac; will hold off until I can buy a small bottle for this recipe.
Excellent! ありがとう。
I start my little resto which will takes some of your recepie on our Menu list, I hope u don't mind 🙏🙏
Super video! I applauded for A$2.00 👏
Great food👍👍👍
Hello Stephen,
Tks for the lovely recipe.
We are allergic to wine, may I ask if there is any other replacement? Will vegetable stock or water help ?
Look forward to your comment.
Tks.
slivowitz
I had this dish at Safari restaurant in Nice in 2006. It did come with pasta.
how was it?
I'd love to see you make a Pain Bagnat sometime.
He has a vid for that.
Do you leave it in the oven overnight or the fridge and heat it up later?
Ideally you would refrigerate it and reheat, only if you’re cooking late and in cast iron and it’s very hot in the evening would you leave something out for the night, to cool off slowly. If it’s cooled while you’re up, it’s fridge.
I assume this could be very good with lamb as well?
My ex-boyfriend's family called this 'La Bonn-uh Daub-uh' lol. They were from Marseille, his mom was originally from Le Vigan (Le Vi-gaign). She always served it with elbow macaroni w/some rapé on top, but I've heard of rice or potatoes as well. I guess couscous would work too.
Haha, very good accent marseillais.
nope. the law from 1848 forbids that.
Yes very good accent.
In France they call that the "flat chicken bottom bowl". In the US we call that a dog food bowl....
Cul-de-poule is professional vocabulary and rarely used in household cooking. I would translate it as "chicken arse". Any big bowl was referred to as "saladier" (salad bowl) in general audience recipes books (and served that purpose when not used for mixing) or "jatte" for the older books. Traditional "culs-de-poule" were half spherical copper bowls meant to wisk eggs by hand...
Could not find recipe link in this post. Looked on your website, nothing. Help, Stephane!!!
Did you click on "show more"? That's where it is now.
@@tectorgorch8698 Thank you!
Divin !
Can I use something else then Cognac? I live in Japan and I love your recipes ❤️🙌 but it's a little bit hard to find Cognac at normal stores in Japan.
You can omit it
@@aidanclarke6106 oh okay understood!! thank you!!!
cognac is essential here
You could shred some of the meat, and use the sauce to finish pasta in the pan Italian style , that would be so good
I'm going to make this to impress my girlfriend. I just hope my wife doesn't find out.
HA
You likely have neither.
@@zalman7208 no need to ruin the joke
@@cawashka ok. It's really not funny if you have both.
Girlfriend and wie?????
If you keep it in the refrigerator overnight to serve the next day, the fat will congeal on top and be easy to remove 👍
^^I find this is a good tip for any of the French beef ragouts
@ 8:24 So, after the 3 hours, you just turn off the oven and leave it there overnight? Then skim the fat and heat it up on the stovetop?
it is unclear. I believe he wants to attract a crown to his online course where he will reveal it all. If you leave meat outside the fridge for 20min, you are going to poison your guests. Always put the cooled down dish into the refrigerator. Some dishes are much tastier the next 1 or 2 days e.g. lamb curries.
Whats the verdict from people in France regarding browning the meat after marinating? Should it not be done? Whats the majority opinion on this question? Thanks in advance.
Imma make it in my pressure cooker 😂😂
"Get your pants and get cooking" - I do my best cooking pants-less, thank you
Underrated comment
Watch out for bacon
Hi ;D
A question about the general french cuisine, or better say, french dishes in general. You made this dish with Tagliatelle as a filming sidedish, but isnt pasta unusual in french cuisine as filling sidedish? i thought you guys use only potatoes or are there others?
best wishes
No, you can often find stews served with tagliatelle in traditional cooking. They are as a matter of fact older than potatoes which only became popular in the 19th century after its introduction in the 17th. We also eat a lot of other shapes of pasta, alongside the local "nouilles" and "coquillettes", that can be attributed to Italian influence. We've had an sizable Italian immigration in the past two centuries, that put its mark on local cooking traditions in several regions and on french cooking as a whole.
@@NouriaDiallo Very vinteresting, that's good to know, what would you say are the most common filling sidedishes next to potatoes, bread sortes and different pasta varieties? I guess it depends to the location isn't it?
@@emir1453_9 We can use potatoes, pasta, rice, polenta... Or a vegetable side dish, depending on the season, like green beans, broccoli, asparagus, etc...
These are common side dishes you will find for any kind of meals.
south of France is close to Italy, the pasta country. this is an omen to Italy
When you say to leave it over night, do you mean to literally leave it in the oven, or should it be refrigerated overnight?
I believe he leaves it in the oven. You likely wouldn't want to open the oven door after turning it off, though.
@@LyndseyMacPherson I thought he meant the refrigerator, that way it's so much easier to remove the solidified fat the next day. That's what I've done with Pot au Feu and Birria de Res......otherwise you're having to babysit this dish all day skimming off the fat. Then slowly reheat in the oven(covered).
@@daphnepearce9411 Yeah, you could be right that he meant that, it wasn't clear to some of us. I totally agree about removing solidified fat--I do that with meats I've cooked in my instant pot.
@@LyndseyMacPherson Excellent! And yeah, I thought the fat he showed and said to save looked solidified.
Or you can just leave it on the stove overnight. There is not really a rule here. The important is "overnight".
Salut Stephane! It would be nice if you could also tell us the french name of the cuts of meat you use... Je ne peux jamais trouver un « chuck steak » ici 😅
Dans la description de la video il dit que n'importe quelle viande a mijoter fait l'affaire. Donc tu peux prendre les memes morceaux que pour n'importe quel ragout de boeuf ( vu qu'une daube est un type de ragout) En l'occurence beef chuck c'est du paleron, mais souvent les decoupes de viandes sont pas les memes d'un pays a l'autre et donc y a pas toujours un nom francais pour une decoupe anglo-saxone ou vice versa.
In its way back to Italy, I thin that this dish would be great with polenta, And maybe made with at least one ossobuco along with the rest of the meat.
Can you cook that dish with tofu? ;-)
delicious! but i'd eat it with rice or maybe mashed potato haha
😍😍😍
How is this different from Alsace Backofen? Seems basically the same
The technique is similar (a marinated baked stew) but the ingredients are different : the backofen uses beef, pork, lamb and pork feet alternated with layers of potatoes. There are also cloves and juniper rather than orange peel, which make for a different aromatic profile, and leeks rather than tomatoes. Lastly, both regions produce white wines with a different character and that would also make a difference...
I think that's the beauty of basic techniques: you can adapt them to the ingredients found locally to have the best quality at the best price. For example with pork, hard cider or beer sometimes replace the wine in stews, in regions that do not have a local wine production...
Is there no need to brown the beef prior to braising to boost the flavor?
Nevermind...I wouldn’t brown prior to or after marinating! Thanks! Looks delicious!
@@cassandrasan144 how did it come out?
@@Burevestnik9M730 I haven’t done this one unfortunately. Let me know if you try.
@@cassandrasan144 just did it. something is waaaay off. do not expect to find the real French recipes here on you tube.
@@Burevestnik9M730 What made it way off? Was it at least tasty?
You really leave the meat in the oven, with the oven off, overnight? It doesn't spoil?
he`s cooking it on 180°c, if you don't open the oven its practically sterile in there.
@@Dmitriy1917 Ah, yes. Good point.
I wouldn’t leave it in the oven overnight. In the UK harmful food bacteria ideal growth temperature is between 8 - 60 degrees centigrade. Leaving your food overnight in a such an environment is not best practice. Personally I would allow it to cool, then pop it in the fridge, below 8 degrees centigrade harmful bacteria will become dormant. When re heating, re heat to 70 degree centigrade this will kill most harmful bacteria, enough to not cause you any harmful side effects. Harmful bacteria multiples unbelievably quickly between 8 - 60 degrees centigrade and it is known as the “Danger Zone”
I would look into a reliable source of food safety in your relevant country before you make your decision on how you want to leave it overnight.
And of course it depends on your constitution!
Everything you wrote is completely true, but I am not sure it applies to this situation. What "harmful bacteria" can survive 2-3 hours of 180°C?
The air flow from the closed oven door is negligible, if you leave it without opening the oven the food will be fine.
Foods safety regulations covers a broad spectrum of cases, because of that they are deliberately written harsher than needed (in some cases), for example "Food that has been out for more than two hours should be thrown away." You really throwing away food that sit on your counter/table for more than 2 hours?
I think this is a case of modern food safety slamming into old practises which may or may not be safe. I recall tales of great grandmothers who would hang a butchered chicken from an outside window for a day or two to "tenderise the meat". And while this is abhorrent to contemporary sensibilities, nobody died from it.
After consideration, I suspect that while it's less than ideal in terms of food safety, leaving this dish in the oven after turning the oven off, not opening the door, and with the pot's lid firmly sealed, bacterial growth inside the pan after 6-8 hours is likely not detrimental, but it's choice one would have to make for him/herself.
Because it's sort of slow roasting/reabsorbing juices in that environment, the meat probably does come out with better flavour, texture, etc.
Make a video in French too🙂
Il rassemble avec le bœuf bourguignon. Le vin blanc c'est le différence. Quelle quantité de la viande tu as besoin pour 4 personnes. 1000 grammes?
On compte 150-200g/personne en général.
Egg noodles? I am not sure what they would use in France.
French people would likely use pasta like these, steamed, boiled or pan fried potatoes, rice... I'd tend to choose rice, as it goes along well with that flavourful sauce :)
We use egg noodles, though, to answer that existencial question. ;)
They'd use elbow macaroni or semoule (couscous) these days, to a lesser extent rice. Back in the day it would have likely been some type of potatoes or else just served with bread to scoop the sauce. Egg noodles are very German/Alsatian, this recipe is more provençal...Alsace and Provence are considered a world away from each other...
With subtitles people cannot see the bottom 25% of the screen. If there’s someway to make of option on subtitles please let us know. Otherwise love love love your videos💋
@French Cooking Academy Stéphane: I have just now reported 3 spam comments which contain links to porn sites. You need to adjust your comment filters to block links in comments. Such links can also be malicious. Here's how to do it:
1. Go to your *Creator Studio.*
2. Go to your channel's *Community* settings by selecting *Community > Community Settings* in the menu on the left.
3. Go to *Block Links* and check the box to automatically hold new comments with URLs for review.
Hope this helps.
Most good dishes are peasant dishes.
Ce plat resemble beaucoup au tajin Marocain 🤔
Ce sont des ragoûts de viande tous les deux, rien d'étonnant ;)
@@mephren t’as raison 😂
Looks like Moroccan Tajine .
True, except for the wine... j’aimerais bien gouter ces deux plats cote a cote!
@@jackismname👍 j’aimerais bien essayer le gout du “pork and wine” a celui la...
Question: why your meat is dark brown and mine is grey and doesn’t look appetizing
Maybe the temperature is not high enough if that happens you can just finish off the dish by 15 20 minutes extra without the lid one just to color the meat on top.
@@FrenchCookingAcademy What is the optimal thickness of those pieces of meat?
Trying to cook this now. Looks no way near as good as yours. But hopefully tasty. Great chanel
12th post
The fat most important. We have been misled. X
ever try this recipe with a cut down pork butt or shoulder?
is there anyone who kept this scooped fat and cooked steaks or anything in it ever?
Yes, I use saved beef fat to make gravy, roux for certain dishes, and for frying potatoes. It can also be used to cook steaks, as he said, but we typically grill steaks outside. However, if I we make a steak in the house on a pan, I use it for that also. I actually have three jars of saved fat in my frig---beef fat, bacon fat, and chicken schmaltz (chicken schmaltz is a bit more complicated than simply saving fat--I make it by cooking chicken fat and skin). Different fats complement certain dishes and cooking uses.
Dude, your video and the ingredients list in the description don't match.
If you had served it on mashed potatoes, or even steamed rice, I would have really really loved this dish. However, as an Italian, I am perfectly horrified by the way you are treating the pasta here: the sauce is not consistent enough for pasta, pasta has to be coated by the sauce the way an hollandaise or a creme anglaise coat the spoon, the pasta itself is soggy and lifeless and I myself feel devastated ... :~)