My GREATEST Fusion Recipe Yet
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- čas přidán 2. 06. 2024
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Beef Bourguignon is absolutely delicious, so are Arancini... So I decided to make a new fusion dish of Beef Bourguignon wrapped in mashed potatoes, bread crumbs and served ON a 2-day beef glaze. You've got to try this one. You can also enjoy this with leftover Beef Bourguignon... let me know if you do.
Cookware by MISEN - amzn.to/3F5pNkR
Blender - amzn.to/3ypL98x
Spatulas - amzn.to/3YqV4Wg
Soup Sock - amzn.to/423xJwS
00:00 Introduction
00:24 What are Arancini?
00:59 Beef Bourguignon
01:31 Cooking Beef
02:54 Sauce
03:46 History of Arancini
04:27 Next Day
05:20 Garnishes
06:42 Forming Arancini
08:10 Tasting and Ranking
09:12 Honest Reaction
Recipe:
my.whisk.com/recipes/107e87ea...
4 pounds Chuck, Shank, or Brisket… Chuck is best
2 Celery Stalks
2 Yellow Onions (1 for Stock, 1 for Garnish)
3 Large Carrots (2 For Stock, 1 for Garnish)
1 Head of Garlic
1 bottle 750ML of Pinot Noir (Or other Red Wine)
2 Bay Leaves
2 Sticks of fresh Thyme
2 Tbsp Tomato Paste
2 Quarts Beef Stock
8 ounces thick sliced Bacon cut into ¼ inch pieces
1 cup diced Mushrooms
10 Yukon Gold Potatoes, peeled and Quartered
4 Tbsp Butter
2 Eggs
4 Packets of Gelatine
Salt and Pepper to taste
Parsley and Thyme to Garnish
1. Cut your meat into 2-3 inch slabs. Coat the slabs in oil, salt, and pepper, and roast them at 500F/260C for 20 minutes.
2. Roughly chop your garlic, celery, 2 carrots, and 1 onion. Cook till sweating and lightly browned in an oven-safe pot with 1 Tbsp of butter. Pour in a bottle of red wine, preferably Pinot Noir, preferably from Burgundy. And scrape everything off the sides of the pot.
3. Add bay leaves, thyme, tomato paste, and half your beef stock.
4. Place your roasted beef into a soup sock amzn.to/423xJwS, or wrap in a cheese cloth.
5. Place the beef into the pot and add enough stock to cover (save about 2 cups of stock for later)
Bring the pot up to a boil, then cover, and place in a 300F/150C for 2 hours.
Remove the lid and put back in the oven for 1 hour.
6. Let cool on the counter, cover, and store in the fridge overnight.
7. The next day, scrape a good amount of the solid fat off of the bourguignon and bring it back up to a boil UNCOVERED for 45min
8. Make some mashed potatoes. Peel, quarter, and boil 10 yukon golds for 20 minutes. Then mash them up with 4 Tbsp Butter and one egg yolk. (Save the Egg White for the Coating) And season with salt and pepper to taste.
9. Spread the potatoes into a thin layer and place in the fridge to cool till needed.
10. Remove the beef from the pot and strain the mushy vegetables out of the remaining stock.
11. Place your beef back into the strained stock, along with 2 cups of remaining beef stock, mixed with gelatin. Continue simmering the beef while you prep your garnishes.
12. Cut your bacon into half inch strips and cook it in a shallow layer of water until the water cooks off and the bacon starts to get crispy.
13. In the bacon fat, add your diced mushrooms with a Tbsp of butter. Cook for 5 minutes and then add your remaining diced onion and cook together for another 10 minutes.
14. Spoon in a cup of stock from your beef ¼ cup at a time to make a creamy sauce for your onions and mushrooms. Combine with the bacon and set aside.
15. Remove the beef from the pot and shred completely.
16. Keep the stock simmering, and EVENTUALLY move it into a smaller pot once it gets below an inch in the large pot. Simmer until a thick glaze and set aside.
17. Add diced carrots to the stock and boil for 20 minutes.
18. Combine Beef, onions, mushroom, bacon, and carrots into a pot, and spoon in your simmering stock until everything is lightly coated.
19. BUILD YOUR ARANCINI. Rewatch the video to review how to make Arancini, and with WET hands, cover the beef bourguignon with potatoes and place on a silicone mat or wax paper. Freezer for 10-20 minutes
19. Prepare a dredge of flour, 1 egg (plus your egg white from the potatoes), and bread crumbs
20. Pass the arancini through the dredge, flour, then egg, then breadcrumbs. Rolling it in your hands at each stage to remove excess flour, egg, or breadcrumbs. Place back on the tray and in the fridge till you’re ready to fry and eat. (Up to 24 hours)
21. Deep fry in vegetable oil at 350F/175C for 1-2 minutes or until golden brown. I’d recommend one at a time.
22. Reheat your beef glaze till smooth, and plate your arancini with Thyme and Parsley. Eat warm and let me know how it tastes.
Music:
Child Dreams by Keys of Moon | / keysofmoon
Music promoted by www.chosic.com/free-music/all/
Creative Commons CC BY 4.0
creativecommons.org/licenses/...
BenSound - Dreams, Hip Jazz, Funny Song, Ukulele - Jak na to + styl
LOVE THE ENTHUSIASM. Storytelling about the history was great. Your little mistakes and funny corrections (pan size, too hot to handle the beef) were all very entertaining. You're such a natural.
Glad you liked it. Mistakes are the only way to make something new.
wait how does this not have more views
I couldn't agree more. Haha. Thanks for the support. More videos to come.
As a Sicilian, this looks AMAZING!! I loved the explanation of the dish's story and of the difference of singular and plural forms of italian nouns (no one does that, thank you). You have a new subscriber.
Glad you enjoyed it!
Hi I’m the chicken that commented on your last video all about eggs, I just wanted to say the thing I liked most about this video is how the food was both egg shaped and full of beef thank you LSF great dish this week
Please share the video with the rest of the chicken community. I'm happy you're enjoying the videos.
I kept seeing comments about this channel being underrated. I figured they were old comments. Then I only now realized the subscriber count, this is by far the best cooking channel I’ve watched. Reminds me a lot of max from tasting history. Fun, education, well produced, funny
I LOVE tasting history... I'm sure you can see the influence. Thanks for going into the longer videos too!
This reminds me a lot of papa rellenas, just with a different filling. My aubuelita usually does beef, boild eggs, and olives for the filling. This looks good I'll have to try it out
Yeah. They have a croquetas vibe too.
I was thinking of those! Yum!
My Dad used to make Beef Bourguignon for our fam when I was younger. Damn I miss him. Wish I could sit one more time at the Dinner table with him. He would've loved your recipe :)
Thanks. You should make a big pot in his honor. Or learn to make it for others, so that one day they can remember him through your food as well. 👍
Literally the American Dad's episode with slow cooker
"The longer it cooks, the better it tastes"
Tessa and I are loving it!!! Bravo chef!
So glad you're enjoying it!
Looks so good 🤩
as a half French/half Sicilian, I WILL try this
I love this channel so much! 🧡
So glad you liked it! And went back to watch the old videos too!
I was looking for something fun to do with potatoes and my slow cooker. I guess I'm gonna do a take on this.
this look so amazing! and challenging... that I'm going to do it. In Bolivia we have a similar dish, it's called "stuffed potato", but of course it doesn't have bourgignon beef inside😜. Excellent! thanks for the video and the recipe 😇
Hope you like it!
LOVE, LOVE LOVE! Great recipe, informative, witty and funny and also so han... humble 🤭 Bravissimo! 🤌🏽
Haha. Nicely done.
🔥 🔥 🔥 ❤
🫡
4:00 When i first saw this dish in ur last short, i thought this looked like a kibbeh, so i need to see it, and now you're telling us arancini is literally an Italian kebbeh.
(precisely look liked iraqi potato kubba, which is just kibbat hallab made using potatoes)
Yeah! The history was super interesting to discover.
I made this... I cannot believe how good it was. A shame this is a once in a year dish for me
Trigg! When did you go to culinary school omg this is amazing 😱
I went to the school of the streets. Cooking was always cheaper than going out.
Saw you are sick in the hospital, get well soon!
Thanks so much. 👍
❤❤😂😂 Trigg you are an amazing nice man and cook😮😮😊😊
Thank you 😋
Your channel is everything I’ve been looking for in food CZcamsrs these days. A lot of the people I used to watch have either degenerated their content into showy, Mr.Beastified videos with lame jokes and over complicated recipes for food that should not be crazy. Your content is charming, innovative, educative, and entertaining. Good luck with your channel friend, I am rooting for you! (Also if you could make some vegan videos that would be amazing :))
Thanks so much, I'm tying to make something new. I'll make some vegan recipes here and there as they come up. I'm not avoiding them, I just mostly cook omnivorously. 👍👍
If i wanted to bake the balls instead of fry them would you have any idea on how long to bake them for?
No idea. I'm honestly not even sure it would work, or if they would just melt. Sorry.
It's much easier to shred meats by just putting it into your stand mixer on low in my experience, I have bad wrists 😅
True!!!
How do I seriously become a taste tester?
You're on. The list.
is the potato mixed with anything to make it not fall apart.
No. Just cold potatoes.
@@TriggTube I'm going to make a mushroom ragout to veganise it!
Michelin Star DO NOT use store bought stock EVER! Add another 24 hrs to make this recipe.
Wonder what a vegan I wonder what a vegan Arancini would be like?
Maybe a bbq jackfruit Arancini? Cornbread batter on the outside....
Bellissimo Looks delicious
@@TriggTubeooh that sounds really good