This Was The Recipe That Got Me To Love French Food Forever
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- čas přidán 14. 12. 2022
- Beef Bourguignon is one of those recipes that will leave you feeling all warm and fuzzy inside in the best way possible.
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Tomato Beef Stock:
5 beef short ribs lightly oiled
2 tsp rosemary salt (see recipe below)
4 tbsp tomato paste
8 cups water
Beef Bourguignon Recipe:
4-5 pounds of short rib (you can sub with chuck roast) cut into 2x2 inch cubes
3 tsp rosemary salt
2 tsp fresh ground black pepper
1 pack of bacon cut into 1-inch cubes
1/2 bottle burgundy or Oregon pinot noir wine (cabernet or merlot will also work)
2 peeled carrots cut into large pieces
1 sweet onion peeled and halved
6-7 cups beef stock (save 1 1/2 cups for vegetable garnish)
1 bouquet garni
1/4 cup beef fat with 3 tbsp flour for the roux (I used 2 1/2 tbsp)
Italian parsley leaves to garnish
Vegetable Garnish:
10 button mushroom stems removed and quartered
20 pearl onions peeled
2 carrots cut into a triangle shape
1 1/2 cups beef stock
2 tbsp unsalted butter
Salt to taste
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe :
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Spent the day making this. Almost all of the steps except resting overnight and used a different thickener because I don’t eat flour. Labor of love and totally worth it. Absolutely delicious. Also, I may or may not have launched a few onions across the kitchen when I was squeezing them out of their skins. Three second rule activated.
So glad you enjoyed! And yes those onions can fly away 😂
Hi, I’m wondering about the thickener because I also don’t eat flour. Would you share what you substituted for it, and any tips? (I’m thinking of trying it with xantham gum, mixing with cold water then adding slowly. But any tips would be great!)
What thickener did you use?
That's what's up! Probably my favorite dish ever. Back in 2003 it was solely responsible for my cooking career. So I'm biased, lol.
@@bryanhayes9728 why don’t you eat flour
Beef Bourguignon is pure comfort, my friends! HAPPY COOKING TO YOU ALL!!!
Dude i absolutely love you and your channel.
Thank you!a Ooh-La-La!!
That looks absolutely amazing 🎉🎉
Bro... NOOOOOOO 🤣 I'm french, i do the "BOEUF BOURGUIGNON" lots of time, and ... this is really not like this. Sorry ^^'
If u want, THIS is the real receipe for the bœuf bourguignon :) this Guy is MOF in FRANCE (MOF = Best worker in France)...
czcams.com/video/F_53yUD3Je4/video.html
This man can absolutely cook. Yet, its the combo of his "appliance violence" and skill in the kitchen that brings me back to watch another!!!
I always tune in to see the new ways Sonny beats his Fridge lol
That fridge will learn its lesson eventually.
This looks like the best I’ve ever seen made. Thank you so much. I’m 63 years old and I’m learning from you. ❤
Back in the 70's, while attending University, we had another couple over for a diner party. We made beef bourguignon. My buddy was a burger kind of guy. Part way through the meal he exclaimed , "this is great gravy". His girlfriend chided him that it was a sauce, but, we took his compliment in context for who he was.
Sonny, I can see why you’ve been hyping this bad boy up for a while now! Brings a tear to the eye. I know this will be a centerpiece in your future cookbook. 🤲
agreed! it's gotta be inside
Wait, did I miss the cookbook release?
@@leopoldwhylie5076 Not released yet. But keep your eyes open! He’ll definitely drop more details. Cheers! 🤟
I am definitely up for that! I’ll just have to imagine the maniacal banter in my head, won’t be hard. 😂
I really appreciate it when you explain why you do things it seriously helps me learn and retain everything.
The ultimate comfort food for a cold, snowy, day. I love how you glazed the veggies separately. They retain their color and make a better presentation than when everything is cooked in one pot, like traditional beef stew.
I love this dude and, boy, can he cook. I have been following him for the last two years at least and I have learned so much from his techniques and novel takes on classic recipes. Plus he is an entertaining motherlover! You go, Dude!!
Holy crap, that wet brush on the inside of the pot to keep the pot clean is a game changer. Thanks!
Can’t wait to try this. I hope you do more French classics Sonny. What makes your videos great is the emphasis on technique. How to make the roux just right, glazing the veggies rather than throwing them in, roasting the bones with tomato paste, using the pastry brush. This kind of schooled French recipe is the perfect vehicle for you to share your craftsman’s touch, that we don’t get from a world of generic recipe-driven food videos.
Thank you so much, that means a lot to me!
@@thatdudecancook Yeah man it's a craft thing, I loved all the cheffy touches, the pastry brush and the final battle with the fridge!
The pastry brush for the pot residue as it cooks is something I've never seen before! :0 You are brilliant!!!
Same! A little mad when I saw that pro-tip
it's a good one!
I've been watching these videos as I put off cleaning my Dutch oven after a different braise because of that exact issue. Definitely going to try that next time.
A cook who has the courage to call out celery? Been looking for you all my life! 😂
Dude, you do a crazy good Julia impression. I loved her, she started me down the culinary trail back in the day.
Your personality is refreshing. Makes cooking seem more fun.
The boiled onions and the boiled carrots, in a blender, they turn to a puree and back in the pot with the meet. Natural thickening with tones of flavor. Thank me later.
Excellent video in all small details. You become a legend. Thank you for your passion you share.
You made a roux from the cooking fat. You sir have a follower and I’m buying a shirt. Well done to both you and the Sargent.
I think you are a genius on many levels, mate.
As a child my Pappa would take us to New York for a long weekend from Orlando. I would always get the Beef Bourguignon! I am going to make this dish this coming weekend and think of my Pappa
Hello Sonny ! YOU FINALLY MADE BŒUF BOURGUIGNON !🥳
It've been a long time I sent a comment on this channel !
It's your official french viewer 🇨🇵 !
About 200 subscribers, that's when I started to follow your videos. At the time I was finishing middle school, now I'm finishing highshcool.
I hope you remember of me, because I've always follow your adventures.
Today, I don't have the words to express how much I'm proud; I'm not a cooking chef, but I'm proud of you.
Every years, I saw your channel evolving, multiplying amazing recipies and subscribers...
But you still the same, the friendly and talented Chef Sonny, who always kicks his fridge 😁. Thank you for making me smile at every video, and for your creativity. (But you are always making me hungry)
Baptiste.
I love some of the tips in here. Like making roux from the stew fat and using a pastry brush to wipe down the sides of the pot. Looked delicious too 😋 great work!
Boeuf Bourgignon is just the most classic French dish. Love the technique.
That's the first time in years I've subbed to a channel after seeing one video!
This guy cannot only cook, he also knows presentation, humor and how to teach people!
Brother that is what I call the perfect dish for Victoria Australia, we’re having our coldest start to summer on record at the moment, you’ve inspired me to cook this over the weekend thank you mate
This is my wife’s favorite meal and I make it somewhat regularly, few differences with mine but overall it’s always amazing
Saw Julia Childs make this on PBS one day and I thought to myself I can do that… first time had beginners luck I screwed it up many times after but that was years ago it’s second nature now and of course bought her cook book and was on my way! I love the French way of cooking!
This was friggin FANTASTIC! I went out on a limb and did this exactly as you instructed and it was simply the best meal I have ever prepared. You are the best! Merry Christmas!
Love it.
Utoober expert: Trust me. Try this.
Person: Trusting you completely. Tried it.
The marbling on those ribs is fantastic! You can tell that's a juicy piece of meat right there.
For all the cheap Homies out there.
Terracotta tile workers in Tuscany invented. Peposo.
Five ingredients. Chianti wine. Gralic. Beef Short rib or Chuck. And 3 plus TSP of fresh black pepper.
It's three hours cooking in winebut a great simple alternate to Beef Bouregon.
Thanks for the Awesome Vid Sonny keep on keeping on.
In 8th grade French class our "final" was to go to a French restaurant and speak in French the whole time. I ordered Boef Bourginon and French Onion soup. Most of the other kids ordered Chicken Cordon Bleue. Since then it’s become one of my favorite cold weather dishes.
I use shin every time, always add celery(sorry) and cook with a Rayburn, which is perfect for low and slow.
As the dish cools overnight, condensation forms all over the inside of the casserole dish. This loosens all the fond on the sides and a single sweep of a spatula removes it. When chilledI, I chip off the fat and bin it. Serve with warm garlic sourdough and another bottle of robust French claret.
Finish the bottle with your favourite lady in front of a log fire with good music.
Thank you! You made me think of my mother making this dish 45 years ago! 🙂 Fantastic!
This is one dish I have never tried cooking. Have eaten it several times in a restaurant! So delicious! Going to print this out and make it!!
Frenchman here: France is proud of you and should grant you the French citizenship for your service 🙂
even your pronunciation is flawless!
little remark regarding the amount of alcohol remaining : I use about 1 liter of wine and give that to my kids, they have not had their 1st hangover yet... I guess this iactually okay since it's not really much alcohol
I certainly hope you're kidding about giving kids wine. Alcohol poisoning is real.
@@flashyfun5500 no it's not
@@ryane3543 Of course it is and so is liver damage. Go read a medical book or better yet google it. Anyone giving kids alcohol should be arrested for Child Endangerment. I was trying to be nice but you sound ridiculous.
whene you cook the wine long enought the "éthanol" leave the wine, so its safe for kids
@@flashyfun5500 think about it 5 min : what if I eat the whole dish by myself, and all the good sauce based on 1,5 liter of red wine? Will I be drunk or sick ?
of course it is safe, even for kids, since boiling the red wine makes 99% of the alcohol disappear
Had boeuf b last Christmas in a cafe in Paris and it was so delicious I’m determined to make it for myself. Something I thought they did that was really interesting was they served it with only the beef cut and sauce, with the vegetables all cooked separately, i.e. boiled and skinned potatoes, sautéed carrots. Super delicious due to the contrasting flavors and cooking techniques. No celery to speak of. Masterful.
Why was I so happy when butter finally made its entrance? 😁😄
I have made this with a chuck roast and now will definitely try your way. FABULOUS & thank you ❤
Very solid recipe. I love the broth made with the short rib bones. Dude, you kick butt. I wish I could slam my fist into that fridge lol
Boeuf Bourguignon is one of my favourite classic French dishes and I cook it reasonably often in winter. Mine is pretty damn good, but you gave me some great tips on how to elevate it to new heights; that bone broth looked awesome.
Those ribs had some lovely fat marbling. The tip for the bouquet garni was fabulous! I 've made many in my life, and usually use muslin cloth, but never made it with leak leaves - fantastic idea!
Cooking this stew in advance and having it the next day is awesome. It's also useful as you can skim that fat off easier for the roux. However, I don't have the patience to wait. But I do make extra and then having a portion when I'm working nights and it is just phenomenal and certainly is something to look forward to!
Thanks for the recipe for the rosemary salt, and double thank you for the metric (normal, sensible) measurements. 😆
Thanks for some great ideas!
Could you imagine Jaqués Pepin laying the beat down on his fridge? Lol. Great video man!
By far my favourite meal, Well done Sonny, You and your fridge did it proud
Stock has always seemed like a huge extra step for me, so that looked very simple and approachable. Will definitely try!
I have an excellent Cab sitting on my rack at home. Now I have a plan. Thank you Sonny.
Looks like a great recipe for the winter! I will definitely be trying this. Thanks dude
Everyday I wake up I remember how proud of my beautiful country I am ❤ Vive la France 🇫🇷 et ICI C’EST PARIS
Love this guy! Most informative and entertaining cooking show out there! He's got my vote!
Oh this is beautiful! I just ate and now I’m hungry.
I also use short ribs, I felt this the most delicious cut of beef for braising and stews. I keep them on the bone however and used oxtail for the stock, this of course is personal preference however I can see why restaurants/professionals removed the bones
Oxtail… 🤔 gotta try that thx
THANK YOU!!!!! FINALLY I HAVE SOMEONE WHO AGREES WITH THE FLAVOR OF CELERY AND THE FLAVOR IT ADDS TO THINGS WHILE COOKING!!!! Can you do an old school WWF elbow drop onto the fridge for your next video?
Trying this today for dinner with the girlfriend! Wish me luck! And thanks for all the help, Sonny!
Wow that was plated so well it looks delicious definitely going to give this a try
Great job on a classic dish. Very good recipe. Thank you for all your hard work through the past couple years. Been here since the beginning.
Awesome! I like using small whole shallots instead of the pearl onions. They're easier to prep and just so, so sweet.
I cant argue with that!
Same here. I love onion but never have cared for pearl onions.
This _!_ (also because I can’t find pearl onions anywhere near me lol)
Done that too, it’s just that the shallots tend to disappear and discolor some. Pearls are more traditional
@@michaelbacchiocchi8111 several things: first of all, if your shallots are disappearing, that means you prepped them incorrectly. You're supposed to leave the root end intact, and just barely trim off the little root hairs. Make sure also you don't take off too much of the stem end. Secondly, from your description, it sounds like you cooked the shallots in with the stew; this isn't correct. The carrots, onions (or shallots) and mushrooms are supposed to be cooked separately, IF you're cooking this in the classic manner. Although even if you're cooking the shallots in with the stew, I can't think of a reason why they're "discolored," unless you're cooking the ones you used to marinate the meat in before cooking. If that's the case, switch them out.
Definitely wasn't expecting those savage shots at celery!
I made this for my family's Christmas dinner! It was fantastic! That dude really can cook.
That looks so freaking good! Well done. I like the plating it's fun
It's just not fair that you are SO entertaining AND talented AND inspiring!!!! Somehow, as much effort as you put into this, your humor gives us the courage to GO FOR IT!!!
Superb recipe and cooking philosophy, bravo! Two points from a Frenchman who has lived in Burgundy for years:
1) It HAS to be pinot noir wine for that signature bourguignon taste of the Bourgogne region where this grape originates. Cabernet sauvinion or merlot are from the Bordeaux region, so you would be doing a different dish. Boeuf bordelais?😅
2) Instead of sliced bacon which can be full of nitrate salts, use "French lard" (Pancetta in Italy) diced in little pieces. This will give superb flavours while being less fatty.
Just a tip, eating this dish with brazilian rice recipe makes this dish taste even better
My mother used to have a (small) restaurant in France. I grew up on French classics, like boeuf bourguignon (and fresh made bread, and homemade pasta, etc.). You remind me of some great memories just now. Your version looks absolutely scrumptious. I suggest using lardons instead of bacon. I know I'm splitting hairs, but it does make a difference.
I love the originality of the herb bouquet!!!
Looks amazing as always!
Amazing!! Great video, as always!
Looks amazing. I love beef short rib so much
I'm definitely making this after Christmas 🤤
Nice trick with the wet brush! Never seen that before. Thank you.
My grandmother made it with cider. Very good.
I learn so much from watching you. Thanks, Sonny!
Gonna make it. Thanks Sonny!
Omg this looked amazing
Well what can i say. I have followed the recipe and taken the time (a lot of time to do. I made yesterday and put it in the fridge and spent a lot of time skimming excess stuff off the top. It came out of the fridge and the meat felt firm and the liquid was gelatinous (good sign maybe. Anyway started to prep for dinner and cut the mushrooms, Baby Charlottes, and Mushrooms. Added reserved stock and started to cook and reduce, I had to keep adding water back in to allow time to cook to what we wanted and get them cooked all at the right time. Started to reheat the beef and let it reduce a little to get the taste required and plated up. Gone from thinking it was a waste of time to very very happy. I have had the short ribs in the freezer for two years and even that said it was great and melt in the mouth. Hade with roast potatoes cooked in duck fat. Thank you Sonny.
man, you're such a lovely person to watch
Awesome recipe chef cant wait to try 😋
Absolutely delectable!
Love the paintbrush trick 👌
😄 " I love these onions, but I hate working with them " 😂 brilliant 👏
The choreography for the refrigerator beating is getting 🔥
Merry Christmas Sonny!! I hope you're having a great day, with great food that you didn't have to slave over 😊 I'm going to make this next week. Thank you for another great recipe!! 🥰
Sonny got the cleanest drop kick of any youtube chef dont even @ me
Dude, that looks so freaking awesome 😋
mate, i've just discovered your channel and I f'ing love it. Especially the combat montage - reference the kick of flavours. Epic.
mmm that looks amazing!
Looks fantastic!
I will be trying this one.
Very impressed with your non-traditional but still righteous techniques.
Will be giving this a try, and thanks for the dish and vid.
Sonny, I'm drooling! I bet your kitchen smells amazing.
Great recipe!! I may try it sometime
That roux trick with the fat from the stew is excellent!
thank you for being you!
Freaking awesome cooking. Love your recipes. Have made a few and always come out delicious. Thank you.
Going to give your recipe a go! Highly recommend a 50/50 Chuck/shin mix as used by French Alex in his video, the depth of flavour and texture differences are really enjoyable.
I tried to make coq au vin as my first French recipe and after that I'm in love. Bourguignon will be the next project.
G'Day Mate, I am a new viewer that also knows something about cooking but your brand name is perfect "That Dude can cook" is perfect you are a great chef and entertainer,. Well Done T
Truly inspired to try this. 😁
I'm making this!
My guy... sometimes your videos pop up just when I need them. Much love. :D
I’m riffing on this recipe right now. Keep doing what you do!
That looks amazeballs. I’m on it!
@0:16 Sonny went from 5 o'clock shadow to 4am walk of shame....
This blew my mind. Subscribed