The Perfect Beef Bourguignon | Cookin' Somethin' w/ Matty Matheson
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- Опубликовано: 10 ноя 2024
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BONJOUR BEEF BOURGUIGNON TOAST YOUR TOOTS MASH YOUR POTATOES BROWN YOUR BEEF WARM UP INSIDE OUTSIDE ALL AROUND COOKIN' SOMETHIN'
INGREDIENTS:
Olive Oil
Thick Slab Bacon
2x 3 Bone Short Ribs
Cremini Mushrooms
Peel Pearl Onions
Orange Carrots
1 Cup Red Wine
½ Cup Brandy
Beef Stock
2 Tbsp Tomato Paste
Fresh Parsley
Fresh Thyme
Fresh Sage
1 Bay Leaf
MASHED POTATOES INGREDIENTS
Yukon Gold Potatoes
¼ lb Unsalted Butter
Salt
COOKING METHOD:
1. Start by removing the meat from the bone and cutting it into chunks.
2. In a large dutch oven, heat olive oil over high heat and brown each piece of meat on all sides. Season with a pinch of salt. Once browned on all sides, remove from the pot and place to the side, and season with fresh cracked pepper.
3. Cut the slab bacon into chunks and fry until browned. Once browned, remove and place to the side.
4. To a large pot over medium-high heat, add enough olive oil to coat the bottom and tomato paste. Stir together and cook together for a couple of minutes.
5. Carefully add in the brandy letting the alcohol burn off before adding in the red wine.
6. Add the beef and pork back to the brandy/wine mixture. Add enough beef stock to cover the meat along with a bay leaf. Stir to incorporate.
7. Add the pot of beef to a 350F preheated oven for 1 hour.
8. For the mashed potatoes, boil some water in a large pot. Peel and halve the potatoes before adding them to the boiling water with a heavy pinch of salt. Once fork tender, drain the potatoes. Mash together and season with salt. Add in butter and vigorously mash together until a fluffy consistency is reached.
9. Once removed from the oven, add in cremini mushrooms, peeled pearled onions, peeled and chopped carrots, and a tied bundle of fresh thyme, sage, and parsley. Mix together and place back into the oven for 30 minutes or until the vegetables are tinder.
PLATING:
1. Place a big scoop of mashed potatoes on a plate along with a couple of ladles of the beef bourguignon.
2. Enjoy it with a slice of freshly baked bread!
Omg Matty’s singular bay leaf is stuck on the side of the pot not even in the stew at 4:43. Best cooking show
Or how about the wooden spoon still in the pot when he flambés the wine? Lol
@@petetown13i missed that 🤣
Matty, This is on my top 5 favorite things to cook. My mind is blown about using brandy in this. Thank You for making my day!!! Anyone reading the comments who have never made this please,please do it's going to rock your world.
Youve never made this
Brandy is Called for in ever beef borguinon.
Really??? Let me blow your mind again..That's a mandatory ingredient for this recipe.
@@Jeremycook_ Julia child's recipe is 3 cups of wine does not call for brandy. My mind was blown by Matty saying brandy also. I've been making her recipe since I was 15. I'm 54 now.
20 year Madera in this dish as a substitute for brandy absolutely slaps
Very similar to one of my favorite dishes ever. My grandmother would make this for us. She is from Quebec. The dish was called Boeuf à la mode :).
Je salue ta grand-mère du Québec!
@@lepoupon8288 merci merci✌️🇨🇦.
Followed the recipe last night and it turned out awesome!!!! This is definitely one of my favorite cold weather dishes now
I'm French, I need to try his version ! Mine is the same except I don't use brandy or stock beef, only red wine (as a liquid). Anyway it can only taste GREAT
i don't believe u
@@Comprends-ton-Dim wee wee baguette
Great recipe! I've made other variants ... this will be the one I try next time. TY Matty!
Made this the other night. Spectacular. Very few subs. Cognac instead of brandy. Individual short ribs vs unseparated. And thick cut "steakhouse" bacon vs slab. Once it cooled off and I could actually taste it my mind was blown. I had made a similar recipe before that was more or less beef stew. This was different. No garlic. I think thats the key. And simplicity. The only issue I had was that the sauce seemed extremely oily in the end. I used avocado oil for the beef and didn't add more for the bacon. Drained off excess oil before flambeau. Then olive oil for the tomato paste. I haven't looked at it after chilling it but hoping to skim some off the top. Thanks Matty.
I've made Bourdain's Beef Bourguignon plenty of times and now I'll have to try this version!
Is there much difference between them?
@@burnyizland I think matty uses bigger pieces of bacon and puts it back in?
Meet people, talk to people is the best advice in this video. Follow it and change your friggin life.
You're a fantastic human being. Love you Matty
Really apetissant.
I'm happy seing one of the best dishes from France is also appreciated in the rest of the world.
If you allow me one advice though, you should definitely cut your lard meat in small pieces, not in big chunks, and caramelize them on the side before including them in the pot with the rest.
My mother cooks it that way and it's just delicious.
I love when Manscaped sponsors Matty. It's the only time I ever look forward to the commercial!
The chef the people deserve!
made this for christmas dinner, thank you for the inspiration matty!
My senior cat just passed and I keep putting on Matty videos to keep from ugly crying THANK YOU BIG DOG
Mattttttyyyy!!!!! Makin' my Sunday so much better.
I love seeing different recipes for Beef Bourg, Just saw Alex's meal prep one the other day. I have to make this one way or the other. Putting that on top of the mashed potatoes... ohh jeezzzz
There’s an Anti-Chef episode where he (I think) compares different recipes of Beef Bourg from Julia Child, Thomas Keller, and Anthony Bourdain. Adding Matty to this mix is great lol. Seek out the video if you haven’t seen it. He does a few different similar episodes comparing some of these like “core” recipes with some of the big dogs and their personal twists
Proof you can cook the classics and they'll absolutely Crush!!! No bs cookery here.
I needed this. Tensions have been high I needed to be stewed.
I love being up at the cabin drinking tap water from the lake
Another master piece from the legend 😊
By far my most favorite chef. Love you Matty!
Beautiful tap water from the lake.
Watching this in Doha, I asure you the snow is not coming down. Still looks great though.
I've seen this before with other French chefs but it seemed complicated and incredibly time consuming. Here, Matty shows us it's really simply and cusses us out for not already knowing about this. This is the type of education I respond to. Ordering the groceries now to make this.
That's a winter staple here in France ! The use of brandy is not usual but I feel like it's legit to add it here
I just recently found this channel. Love you Matty!!!
That was the best Manscaped ad I've ever seen
Can't go wrong with a good ole' beef stew
apparent god blessed us with mashed potatoes, this must be heaven. Beef is the icing
subbing bacon in for butter is *chef's kiss*
Happy Holidays!!
I made that on the fire with some game meat, a couple of weeks ago. I used one of those cast iron pots and just put hot coals on the lid, and around the sides. Best day of my Life (food wise). The game meat was Eland, so Thats basically beef, that just stands a bit taller with way less fat.
Matty’s commercial for Manscaped is awesome! Do more commercials! Haha!!So good!!!
This is my favorite dish to make. Very labor intensive but never disappoints
Labor intensive? Its stew with like 10 ingredients. It is delicious but pretty basic imo
Please don't put tomato paste in it next time.
Who the f put tomato paste in a boeuf bourguignon?
@@Jeremycook_ ok try the julia child or Ina Garden recipe… You don’t just throw crap in a pan and stew it.
@@Cant111 it adds to the savory umami flavor when you add it to the veggies and add wine. It truly helps a lot with the richness.
@@Cant111 Literally everyone.
His cut sizes are so rustic I know women would hate it but the guys would love it
6:26 is pure Matty.
i want to see matty make the breakfast from twister...i know babish did it, BUT matty would bring so much energy to it!!!!
WHAT A TREASURE THIS MAN IS!!! MATTY I LOVE YOU BRO!!
Much luv from Brazil, Matty! That's the good shit for cold winters. Cheers, mate!
Hellz Bellz!!! So good!!!! After watching the video we went straight to the butcher, no slab bacon but we got pork belly. Thank you Matty!!!
"Tap water from the lake." - Matty Matheson 2022
Tried out this recipe and it turned out great! The look on my girlfriend’s face as she walked into the kitchen and noticed I was also trimming my beanbag hair while preparing the meal…..priceless! That’s next level boys.
❤ can’t wait to try it!
i just wanna know where Matty shops for clothes. dude has the best style
Matty is my Spirit Animal
So your spirit animal is a hipster chef?
@@TheRealSandorClegane Matty is outrageously self confident in his weirdness. I don't care who you are, or what you define as - if any person is that free to be themselves and do what they love, the way they love to do it, I will choose to be inspired by that person. Maybe you should lay off the labels and just try living life freely, eh?
@@TheRealSandorClegane also, way to be a jerk for crapping on another persons joy.
@@SuperNetSpyder lmao look how worked up you got you just cause I called some guy you’ve never met a hipster. It’s gonna be okay snowflake 😂
@@SuperNetSpyder Hipster
I love chef Matty!
Ho Ho Ho Namaste!! Best ending yet!! 🤣❤
I love how at 2:02 they add the censor bleep when he says bullshit but it doesn’t actually cover it up haha 😂
That 4Q shirt is the business!! Great shout out to Max
I don't want to know the person who doesn't like stew. OMG. You're so funny. Also, wish it was snowing here. It's cold as heck, but there's no snow to cover up all the leaves in my yard from the neighbor's tree. This looks so good!
Or is the best quality of food is straight from the farm thank you Matty
Just a Dash season 3
It’s what the world needs
Just what I wanted to watch. Another episode of matty matheson yeah 👍👍❤🔥 love your work mate
THE BEST cooking show
hell yeah dude. I swear everything you make is my favorite
We need a solid breakfast Biscuit and gravy matty style much love man
MATTY IS THE BESSSST!
The best part about the cursing censor is that the sound plays but his curse still goes through 🤣
I'm watching this at 2am absolutely starving so I had a TV diner with 6000 ounces of salt and now I'm going to have a heart attack in my sleep THANKS A LOT
holy shit, a chef that actually eats the food they make in the video. what a G
1:49 I'm convinced he said "Talk to people, meat people" and not "meet people" and no one can tell me otherwise
Without a doubt gonna make this asap
4:43 That bay leaf sure will give a lot of flavour to it... 🤣
Looks amazing. I might have to try to make this
I love you matty, you’re an international treasure
A nice red wine~. A beer! Some tap water... LOL
A great dish for the slow cooker
I miss its just a Dash😢absolute prime time😂😍but still the best cook everrrrrr✨✨
Super rad that you are rocking a 4Q conditioning shirt max is a rad dude Oakland skateboarding and bike building legend
Love Matty❤
“Whoo its gunna be a warm night tonight…see you soon fuckface” was delivered with so much love
Guys. I’m not saying that I got engaged or fucked after this, but we were definitely both in extasy after we cooked it and we’re still drunk 2 hours after (not ‘coz of the food, but we had a few this and that during and after cooking) this was the first dish based on beef that I NAILED ❤️
Mattys best shows start by him dicing up a chunk of meat.
Max Schaff 4q shirt AND a ripper mag hat!? Damn Matty got the SWEET chopper daddy threads
Matty...................dude you're killing me with your take on this dish........OMG LOL Julia Child would maybe be rolling over with laughter with this LOL Cheers from Canada buddy! Come on though...whole mushrooms?!? LOL
We need a video of some Matty scallop potatoes...
I was going to try making the Julia Child version, but maybe I need yours 🤩🤩🤩
Yo matty how about a recipe for that amazing stock that is actually most of the flavour!!!
Basic off the top of my head rough guideline.
After roasting your browned off base meat(s) or mushrooms of choice, add mirepoix (2 pt onion 1 pt carrots 1 pt celery rough chop) and brown off in the roasting juices of whatever you want to use for the base, even mushrooms work for vegans, make sure there's enough fat, add oil if needed, once it's all getting nice and coloured add some thyme, bay leaves, peppercorns and options inc mustard, coriander, star anise etc depending on how your using it. After a minute add in your water, more water leads to a lighter stock so be attentive to how much you add.
NB: you can play around with elements like roasting off bones and simmering them once they have browned off for many hours to extract maximum collagen and flavour. The same can be said of a straight veg stock, roasting without salt before making your stock, aubergine is a great addition for more body in veg stocks.
Hope this helps someone. Typed out in a spare mo on my phone so 🤞it reads ok 🙂
just finished cooking this bomb! ) took me damn 6 hours including the broth, but anyway totally worth it! LOVE YA!
I was eating a warm bowl of stew (veg stew - if that can be considered a stew?) & was freezing so this: YOUR video & your crew to create were the added dash to make me feel whole! 💜🐻
Try a mushroom bourguignon if you are vegetarian. So good!
One might even say it was, “just a dash” to make you feel whole
Thanks for the vid. Love ya bro
Found me new favorite person on RUclips
As a french man this look good and tasty we just do not use tomate paste at all no whole onions and no beef stock . Aurevoir
hope you're well maya
Seriously though lake tap water is legendary and if you haven't had it you should.
The algae gives it the tanginess suitable to pair with this dish
Merci bien pour cette belle recette classique mon ami .
God Bless You Brother! Love The Show! 🙏✝️👏👏👏👏👏👏👏👏👏👏👏👏👏
4:43
bay leaf: i know it's been an hour but im stuck at the top, I haven't touch the broth and all 🌚
I made it today, so amazing
Shoutout Alex! 🇫🇷
Hey man, you should substitute your beef for beaver. It’s sweet, lean and robust with flavor.
It really lends itself to this type of food. I was making it during covid when I lost my job. The meat was free and frankly better than your average heifer.
This is a wild suggestion lol
OMG!!! I cant believe this! I finally got called out by Matty! I AM THE FUCK FACE HE WAS TALKING ABOUT! That was definitely for me ! Love you Matty!
This episode came at the perfect time. I always use beef cubes and sometimes it comes out too hard and chewy and sometimes it comes out soft and delicious. I can never get it just right 😩😩😩😩
Depends what you mean by 'beef cubes'. You need beef with a lot of fat and braise over a long time on a low heat so the connective tissue in the fat can break down slowly and give you the perfect texture you're looking for. High heat and low fat content will make your beef chewy
@@tomlarr21 this man stews
From experience cut your beef cubes a bit smaller and braise your stew longer. It may take up to three hours depending on the oven temp.
@@galaxyspace76 you da man, John
PLEASE, my Matty-love friends: look up Kenji's Really Good Beef Stew for the genius methods and guidance for perfect tenderness & NOT overcooking the delicious meat. It's a little different from Matty's Bourguinonne and that's okay! We can do both! #1 tip, BIG slabs, not little chunks. #2, most of the cooking is in the oven with pot lid partly OFF so it doesn't overcook, #3 Low and Slow.
And yes, our Matty would agree Kenji is a Chef of & for The Peeps!
In def using brandy next time I make this!
Beef Bourguignon and manscaping w/Matty Matheson. The combo you did not know you needed late on a Sunday evening.
My fav stew but I like cornbread with mine.
You are so refreshing.
I wish Matty did the Japanese rolling cut on the carrots to flex on the viewers.
I love you Matty ❤
Can recommend marinating the beef in red wine, onion, thyme, bay leaf, carrot, 1 garlic clove for 24h