Lamb Stew / Estouffade - Bruno Albouze
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- Опубликовано: 4 июл 2024
- A flavorful lamb stew (Agneau en Estouffade) / ragout / braised lamb, navarin, Tajine... Learn how to bone lamb shoulder first to make an earthy lamb stock with the bones and other great tips and techniques to successfully bring up this classic dish to another level 😋
To get the full recipe go to brunoalbouze.com
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Развлечения
I am a chef from Egypt and I love your interest in detail .. I want to send greetings to all of you from Egypt and apologize for the weakness of my English language but I work to improve it I love you all
Your English is fine
Nothing wrong with your english, its perfect. Maybe the use of the dots needs improving ;-)
Greetings to you from Iowa, USA. Your English is better than many Americans on the internet.
Yes Chief!
You should read our Arabic. Not pretty.
3:16 that serious face after laughing always KILLS me. 😂
This guy deserves more subs.
The lamb stew was so flavoursome and mouth-watering...absolutely delicious, I religiously followed the recipe, from the stock to the candied orange peel,
even the pickiest guest enjoyed it with all senses. Thank you Bruno for your faultless recipes, you never disappoint
greetings from Australia
Thank you! 2019 is going to be even better 🤗
The Lamborghini joke though LMAO
Lamborghini 😂😂😂
Bugatti!!!!
It was so bad that was good!
Bad joke man
🧐🤤😉😂
He is perfect! 😂
5 star stew!
Amazing!
Thanks for the inspiration!
It’s absolutely delicious!
This is delicious. I’ve made it three times now and the flavour is remarkable. Bruno’s tip on roasting the bones, smearing them with tomato paste and then roasting them again is one of the best cooking tips I’ve ever been lucky enough to see. The difference in the flavour is mind blowing. The flavour jumps from the stock. You’ll never not roast your bones after you’ve done it the first time. Amazing!
I tried this last night. Incredible flavours in the sauce. The meat was so tender. Great recipe which I will certainly try again.
OMG! This stew will melt in your mouth! Savor the Flavor!
J'ai appris à maîtriser les bouillons et les fumets grâce à vos vidéos, merci chef. Encore une recette excellente, moi qui adore l'agneau.
I have to make this one for Christmas. Thanks Chef Bruno! You’re simply the best chef!
Came back from a trip to Montreal where I was visiting French bistros and restaurants. Then I had to learn the recipes and style. So glad I found your channel. Keep it up
You're amazing 😉 I just love everything you do.
Bruno, you sir, are my hero - sharing such incredible recipes with your charisma, that is awesome!
thanks, now I know what to make for my dad's birthday
Très inspirant comme toujours chef ! C'est bientôt la saison des estouffades, des daubes, des bouillons ici en France. Vivement l'automne avec cette nouvelle recette ! Merci Bruno.
Looks so good, I wish I have the time or patience to cook this recipe for hours.
I love his cooking and I love his sense of humor
Bruno thank you for your generosity. Brazil
There is something hypnotic in your voice, I like it...
Lovely. I can't wait for my own kitchen! I am going to try loads of your recipes.
Sooo delicious!! You should try adding dried prunes to the stew. It pairs so good and adds a sweet and sour taste. It’s used in traditional Persian lamb dishes. I know it sounds odd but trust me.
I was thinking the exact same thing! Prunes are so wonderful in this kind of stew ❤️❤️❤️❤️❤️❤️❤️
They have traditonal tajine with lamb and stew in North Africa. It's well known here in France. So not weird at all. Bruno is French so..
I'd probably not use prunes if you have already used the candied orange peels. The flavors would clash I think. The peels and prunes serve similar purposes though and are probably each delicious on their own.
SpaghettiToaster orange and prunes compliment each other very well. I put both of them in my stew and it’s delicious!
@@Craftmasterist Yeah I guess for such a big pot of stew there's enough room to put both
Omg!!!! I love your passion of cooking
OMG he combined a joke with a death stare.
U r a superhero Chef!! Amazing dishes and great recipes.. God Bless You!!
This man is a dream, and so is his food!!!
It looks delicious. I will try that this week.
I am an easy Bruno's fan, I see the video and instantly like it
Chef, please show me your techniques, I want to be your apprentice..!!! Greetings from Venezuela
Philippines is saying hello chef Bruno Albouze love watching your channel, especially your desserts i have a bit of sweet tooth. thanks for you knowledge of food.
Looks delicious. Can’t beat Australian lamb. Grew up on it! 🐑🍽🥇
nice great food Crazy dish Taste of heaven
just amazing , you are simple the best
Bruno tears apart the lamb’s shoulder like a hungry papa wolf who has a pack of hungry pupper wolvies to feed in the den. Ow-ow-owooh!
Bruno this huge chop piece so tempting way u cut soooo professional
Thanks Bruno. I made this today for the family. Turned out great. But it was a ton of work LOL.
81MrKMan Bravo 🤗
That "Lamborghini" joke is like a good stew to me. It was better the next day. I found myself thinking about that joke out of nowhere the next day and just broke out into laughter but when I heard Bruno say it the first time, I just had a tiny chuckle. lol
True story.
7 stars Michelin - it's Incredible!!!
Bonjour Bruno de La Suisse et merci pour tas recette Grandiose..
You are the best CHEFF in whole Universe Boss.All the best from Poland.
great recipe...
i recently found out a new cake but havent find a proper recipe about it,so it would be awesome as a french man to make a killer Marjolaine cake...
Great. I will do it tomorrow. Ey, once I tried an amazing gateau at Limoges. I bought it at the Saturday market, it was made by farmers. It looked simple. It was made with chesnut cream/filling and a thin layer of chocolate. If you get short of ideas, that I don't think, I would love to learn how to do it.
It looked like this:
www.gralon.net/articles/gastronomie-et-alimentation/alimentation/article-le-pave-a-la-chataigne-glacage-chocolat---une-recette-limousine-7659.htm
I tried it 17 y.a., but, I still remember it.
It looks so delicious... we call it “Ensopado de Borrego”
And less expensive than a Lamborghini 😂😂
Love from Portugal
Bonjour, depuis plus d'un an je continue à suivre vos vidéo. Vous êtes tellement sympa et précis dans le détail de vos recettes que vous donnez envie de réaliser vos recettes, mais, mais, mais ce n'set pas si simple !! c'est là qu'on se rend compte qu'il y a quelques choses en vous que je ne l'ai pas: le talent. Merci Bruno et bonjour de Marseille
Bahman T. Merci beaucoup et vive Marseille! Je regarde la série Marseille avec Gérard Depardieu sur Netflix 🤗
I’m from Thailand very like your video,follow you all video .
😪 C'est merveilleux!
BRUNO !!!! YOU NEED TO STOP....... YOU JUST TO GOOD :) THANK YOU.
dang... the Lamb-bourgini is incredible
The best cooking channel on RUclips. Honest and recognizable food, not those Michelin star paintings some chefs produce. Check his Bio on his website, this is a serious professional.
Hi chef nice to see you here thanks so much. My God bless you.
Great recipe, thanks Bruno!
I love you..,your every dish i applied..,very good feedback from customer.
un ragoût "beau comme un camion" ! - mieux qu'une Lamborghini pardi ! - viande fondante à souhait !
Thanks Bruno!
You are the best chef ever 😍
"Browning the surfers of the meat"
So damn satisfying to see you cook then taste it and hear you say "increddiboll"
Makes me hungry every time
I have been loving these videos Bruno. I ‘be actually been starting to use your recipes and as you say, “you’re going to love this dish” we do! My pregnant wife made me make your chocolate lava cakes two days in a row. 😅
Thanks Chef
as always amazing Bruno!!!!
Can I use goat meat instead of lamb? It's kinda expensive from where I'm from..
Goat is perfect; it just has to to stew for longer until it's all tender. I like using goat in flavourful Mediterranean Ragouts.
of course you can, actually his is a staple base recipe for any stewed meat really. you will find yourself adding to it your own technique and flavor. Have fun cooking.
what kind of olives did you use?
1/2 cup (80g) pitted tagliashe or kalamata olives / It's in the recipe he gives.
I know what... I love your voice,hahaha
And of course I love all your recipes:)
Magnifique!
really i enjoy too much when i see you r videos
really you r a smart chief and also funny
Oh wow so delicious 😋
Yummy...this looks so delicious
mr. Albouze....you are GREAT!
saludos desde Puero Rico.
05:11 Really, you take the lid that went just out of the oven with your fingers ? He he he... TV Blooper !
Dreaming wiht a day when I try to do this ,but i dont give up .
Please do a plum or star fruit shaped dessert
last time i've had this was at Olives inside Bellagio in Vegas .. it was delicious .. something tells me what bruno made there its even better :) Lamb"orghini its faster then a lamb hahahhaa love you chef .. i wonder if bruno was the chef at Olives :)
Simply the best!
Bruno my man! You rock! Lamborghini 😂😂😂
3:15 somebody please bring the engineering, cuz sound of the engine is so bad 😂 LOL
J adore👍👍👍👍👍👍 Bravo 👌
Bonjoir mousseur Albouze c'est recette provencal? Bon merci. Have to try.
6:12 dayum.
Looks delicious
Question, why would you remove the vegetables from the stew itself? Blending them into the stew for an additional level of both texture and to introduce a level of thickness associated with such stews prevents overall waste.
Good question. That's how it goes for mirepoix in stocks and stews.. you never eat them simply because when it cooks for that long, there is nothing interesting about eating it anymore - Brand new veggies are always cooked or steamed separately which takes between 10 to 25 min and served along the stew. Some stew recipes though, calls for adding potatoes or other veggies ≈30 min before the end of cooking. Nothing is wasted in stews - that's how it goes in the cooking world since beginning of 20th century😋
Bruno like to refine everything, he is a refine Chef, I like you leave the veg in but if you cook at that standard, they will take the vegs out!
True only thing you're "wasting" is tasteless fiber. All the good stuff has been extracted into the stock.
you are such an amazing MasterChef, and funny face, wishing you and your Emily have a great weekend ahead😍😍🤗😋😋😋🔝🔝💯💯👍🏻👍🏻💗💗
😃😃😃😃😃
Wow
lol i liked it in every video , that awkward laugh
Ce plat à l'air delicieux ! Bises de nouvelle caledonie ❤️😘
C'est tellement beau chez vous🌞🐬🌴
Oui le paradis !!! Je suis abonnée à votre chaîne . 💜❤️💗😍💚💛😘
Does this work on any other smeat?
Absolutely
@@BrunoAlbouze Nice! Hehe. Gonna make me some stew fo mah crush.
No final ele falou tchau tchau.E isso é br
what type of herb did he put on top?
Oh NOOOOOO!!!!!!....HAHAHAHA!!!! ("what runs faster than a lamb?....a LAMB-BORGINI!!!" You are SOOOOO FUNNNNEEEEEEE!!!!!!) And OH BOY, do I ever LOVE this recipe!!....Some day I'm gonna use at least SOME of your techniques with chunks of my homemade Seitan....OF COURSE it won't taste like lamb AT ALL, and won't have the flavorful fat necessary to make it as SPECTACULAR as your dish, but your techniques (at least the ones I can use as a low-fat vegan version!) will make my version (which I will call "Almost Chef Bruno Albouze's Agneau en Estouffade--LOW-FAT VEGAN VERSION") the best low-fat vegan version I can create! Incidentally, my mother would have LOVED your dish! She was Greek and loved lamb, and we had it often when I was growing up. (She was a fantastic home cook.....she would have loved ALL of your cooking demonstrates and dishes as much as I do...and she loved to laugh and would absolutely ROAR with laughter at all your funny comments and faces!!)....there's nothing quite like beautifully-flavored and succulent lamb!!! Thank you for this fabulous stew!!!! You're THE BEST!!!!! I can't WAIT to "veganize" it!!!! I will let you know IF AND WHEN I begin to work on it!!!
Why do you filter the sauce? I make a lot of stews ( mostly belgium beer stew) , but I never remove the savoury bits from my sauce. They taste so nice to, thats pure flavour you are removing.
paraglide01 yeah, I feel like he sacrificed some taste there for a more polished presentation. Not worth it to me.
filtering removes small lumps/impurities and intensify the pure taste of the sauce.But I agree you don't do it normally in Germany,too^^
I think it's for better presentation. You can skip that step and just enjoy your stew with your family.
It actually isn't. The whole point of broth/stock making is to extract the majority of the flavour from the meat to the liquid. If you did it right, the liquid has a more intense flavour at the end than the nibbles. Taking them out therefore intensifies the flavour of the final product.
Wow!
Wow It's incredible Lamborghini
Love the Lamborghini joke. :P
💗
Loved it!
So ready for this!
Excellent job
So delicious
demi-glace onion soup difficult level)
🤦♀️😆😂OMG! I LOL so hard with your Lamborghini joke after your usual and sexy tutorial. Totally unexpected. Love it!!!