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.
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!)
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. 🤲
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.
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.
If u want, THIS is the real receipe for the bœuf bourguignon :) this Guy is MOF in FRANCE (MOF = Best worker in France)... th-cam.com/video/F_53yUD3Je4/w-d-xo.html
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.
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.
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.
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.
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!!
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!
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.
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'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.
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!
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.
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!
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.
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
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
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!
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.
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
@@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.
@@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
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!
Helps to trim the leaves of the celery and chop it fine and throw that in the stock. That’s where the flavor is. Chop the stalks 1/4 inch or so, they don’t add much flavor but the texture is nice and they absorb the flavors of the stock.
@@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.
One of my all time favorites. I'm short on time, so I add the veggies to the pot and go 8h in a Slowcooker, finish up with bacon. Not as good as this, but takes half the time, and still friggin awesome. Yes, when I have the time, this is the way to go, no doubt. Awesome!
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?
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
Thank you for your channel and enthusiasm. It’s helped me overcome many chapters in life; not the least of which is the 17th anniversary of my dad’s passing tomorrow (10.02). Godspeed my friend and thank you again for your inspiring shares. ✌🏻
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 made the same thing in an Instant Pot yesterday, only I called it Beef Stew Without Bacon on Top. And, the vegetables were mushy, except the carrots. But the flavor? Oh my gosh, it was there. And the meat fell apart. And it only required 35 minutes cooking time (1.5 lb chuck pieces). Cooking-challenged people! You too can make this, just get an Instant pot - I am so glad i did, because this recipe is DAUNTING without one.
Hi french amateur cook here, for the meat we use low fat/hight collagène part of the beef, like the "paleron" , the "macreuse" or the best part for me the "joue" (cheek). the ribs are way too fat i think temperature and time are good, i do 130°c 3h30/4h in the oven, (i use big piece of meat, with smaller its problably more arond 3h30) bonus tips : let the meat reste after cooking, but always serve it hot if you like this recette you should look for the "jarret de veau"
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’ve been making something relatively similar for years. It’s starts off like Russian Borsch soup, except no beet, cabbage, and vinegar is replaced with lots of red wine. When you used bacon I felt the similarity. I’m Asian so radish and daikon are commonly used with beef dishes. That’s just my own preference.
Try Flemish stew, brown your beef and onions, add brown Belgian beer, pepper, salt, thyme, bay leaves, 2 slices of bread with Dijon mustard to add thickness and acidity and let her simmer for 1.5h or longer depending on the quality of your meat. Some people add chocolate or sirop de liege, a thick apple pear syrop for sweatness and replace the bread with gingerbread.
I have made this before, but I do it the lazy way and make all the parts then throw them all in the crock pot and it makes so much easier, and you don't have to worry or watch it and it all is done perfectly and trust me it is just as good. But if you want to do it this way it is great fun too.
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!!!
You should try the flemish version of this with beer instead of wine. Can go every way you want. Use a fruit based beer to make it sweet or a brown one to give a heavier taste or my personal favorite is using "geuze". typical from around the brussels region. It has a sweet/sour a bit cider like taste. And ofcouse with fries! Been a fan of your channel for a while, the new kitchen looks great !
If you don’t have rosemary salt or whatever I’m sure putting a little rosemary, a shot of acv and sage in the stock and a sprig of rosemary in the braise. This came out awesome for me but the next time I make it I’m gonna reduce the wine after the beef and leave the beef marinating with a little leftover stock while I make the stock first and not do the bouquet. Just gonna leave a sprig of rosemary to take out and leave the thyme and garlic in the sauce and I think I’m gonna caramelize sweet onions to balance out any acidity. May as well just throw the peppercorns in the stock. They will dissolve by the time everything is done.
Ill be making this very soon. My favourite chef on youtube by far. Love his whole persona but the main attraction as always is the food and boy can this Sonny guy cook.
Lil tip: Say the french word for beef like you'd say 'hurt'. The U sound in hurt is like the Ö in German which is nothing else than an O followed by an E or the œ in French . If you use the same sound from hurt for the word bœuf you will say it correctly. Have a good one, sir.
I would highly recommend adding a few squares of dark, deep chocolate and some orange zest + freshly squeezed juice. This method was first brought up by Yves Camdeborde, and I've never cooked a Bourguignon without it ever since I learnt about it.
Sonny is to celery what Paul Giamatti is to Merlot. Your penance is to deliver us a tasty celery dish! Great video and recipe. I can't wait to make it.
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
Dude why are all the Beef Bourguignon recipes coming out lately? I love making this and I'm here for it! Your recipe and Matty's I'm super pumped to compare to my own! Edit: and after watching, your techniques are incredible! The brush! Killer idea!
YO SONNY THATS PROBABLY THE BEST VIDEOS FROM YOU AND IVE BEEN A SUBSCRIBER SINCE YOU STARTED. PLEASE MORE FRENCH CLASSICS. WRITTING IN CAPS BECAUSE IT WAS ALREADY ON CAPSLOCK.
This must always have acnchovys or anchovy paste and I've also used some rendered beef bone marrow. You can add these when you're ready to simmer. I found cooking in slow oven provides more even cooking. Over the years of cooking with red wine I've also discovered that dry wine with heavy tannins get bitter when reduced so definitely use a burgundy or pinot.
4:40 honestly I really really love the flavor celery leaves the mirepoix is an amazing combination I would put celery in But I guess if you don’t like it and it ruins the dish for you so just don’t use it😢
Wow, short ribs are one of the best meals on earth, but they are easily $17.99 a lb for good ones (that look like yours); sales are sometimes 9.99-10.99 but often inferior. When I make them, I don’t call it bourginon but I do roast them (on the bone) and braise in wine and stock in oven in my le Creuset Dutch oven, also include roasted veg like carrots, turnips, halved shallots, rosemary sprigs- - then serve on imported polenta. It’s a favorite! But for beef bourguignon, I use chuck at $7.99#. Pretty much the same ingredients and method though, just that I roast potatoes in the pot instead of serving w polenta, and have small white onions. (Until I described it, I didn’t realize how similar they actually are…)
If you don’t like the taste of celery, maybe try using celery tuber, that’s what we use here in Europe. Also, can you show us one of your ideal recipes for game some time? Like vernison, deer or rabbit etc? Great recipe sir; definitely gonna try yours soon since it’s perfect at this time of the year :)
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
Holy crap, that wet brush on the inside of the pot to keep the pot clean is a game changer. Thanks!
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. ❤
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. 😂
@@leopoldwhylie5076 😂😂😂
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.
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.
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)...
th-cam.com/video/F_53yUD3Je4/w-d-xo.html
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 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.
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.
I really appreciate it when you explain why you do things it seriously helps me learn and retain everything.
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.
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.
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!!
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!
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.
This is my wife’s favorite meal and I make it somewhat regularly, few differences with mine but overall it’s always amazing
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.
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.
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!
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.
Dude, you do a crazy good Julia impression. I loved her, she started me down the culinary trail back in the day.
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!
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.
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
Oh this is beautiful! I just ate and now I’m hungry.
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
I think you are a genius on many levels, mate.
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!
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.
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
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.
Boeuf Bourgignon is just the most classic French dish. Love the technique.
Everyday I wake up I remember how proud of my beautiful country I am ❤ Vive la France 🇫🇷 et ICI C’EST PARIS
Trying this today for dinner with the girlfriend! Wish me luck! And thanks for all the help, Sonny!
Helps to trim the leaves of the celery and chop it fine and throw that in the stock. That’s where the flavor is. Chop the stalks 1/4 inch or so, they don’t add much flavor but the texture is nice and they absorb the flavors of the stock.
A cook who has the courage to call out celery? Been looking for you all my life! 😂
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.
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!!
One of my all time favorites. I'm short on time, so I add the veggies to the pot and go 8h in a Slowcooker, finish up with bacon. Not as good as this, but takes half the time, and still friggin awesome. Yes, when I have the time, this is the way to go, no doubt. Awesome!
Thank you! You made me think of my mother making this dish 45 years ago! 🙂 Fantastic!
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?
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
Thank you for your channel and enthusiasm.
It’s helped me overcome many chapters in life; not the least of which is the 17th anniversary of my dad’s passing tomorrow (10.02).
Godspeed my friend and thank you again for your inspiring shares.
✌🏻
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.
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!
Why was I so happy when butter finally made its entrance? 😁😄
Skimming the fat and using it for the rue is next level genius. Will be using that tip from now on. Thanks Sonny, you rock!
I made the same thing in an Instant Pot yesterday, only I called it Beef Stew Without Bacon on Top. And, the vegetables were mushy, except the carrots. But the flavor? Oh my gosh, it was there. And the meat fell apart. And it only required 35 minutes cooking time (1.5 lb chuck pieces). Cooking-challenged people! You too can make this, just get an Instant pot - I am so glad i did, because this recipe is DAUNTING without one.
I have made this with a chuck roast and now will definitely try your way. FABULOUS & thank you ❤
Hi french amateur cook here,
for the meat we use low fat/hight collagène part of the beef, like the "paleron" , the "macreuse" or the best part for me the "joue" (cheek).
the ribs are way too fat i think
temperature and time are good, i do 130°c 3h30/4h in the oven, (i use big piece of meat, with smaller its problably more arond 3h30)
bonus tips : let the meat reste after cooking, but always serve it hot
if you like this recette you should look for the "jarret de veau"
Yes, cheek is the best cut for this dish, you need only to cut them in half for the perfect sized serve. His dish does look very greasy.
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.
Just a tip, eating this dish with brazilian rice recipe makes this dish taste even better
I’ve been making something relatively similar for years. It’s starts off like Russian Borsch soup, except no beet, cabbage, and vinegar is replaced with lots of red wine. When you used bacon I felt the similarity. I’m Asian so radish and daikon are commonly used with beef dishes. That’s just my own preference.
Try Flemish stew, brown your beef and onions, add brown Belgian beer, pepper, salt, thyme, bay leaves, 2 slices of bread with Dijon mustard to add thickness and acidity and let her simmer for 1.5h or longer depending on the quality of your meat. Some people add chocolate or sirop de liege, a thick apple pear syrop for sweatness and replace the bread with gingerbread.
Your personality is refreshing. Makes cooking seem more fun.
The marbling on those ribs is fantastic! You can tell that's a juicy piece of meat right there.
I have an excellent Cab sitting on my rack at home. Now I have a plan. Thank you Sonny.
I have made this before, but I do it the lazy way and make all the parts then throw them all in the crock pot and it makes so much easier, and you don't have to worry or watch it and it all is done perfectly and trust me it is just as good. But if you want to do it this way it is great fun too.
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!!!
You should try the flemish version of this with beer instead of wine. Can go every way you want. Use a fruit based beer to make it sweet or a brown one to give a heavier taste or my personal favorite is using "geuze". typical from around the brussels region. It has a sweet/sour a bit cider like taste. And ofcouse with fries!
Been a fan of your channel for a while, the new kitchen looks great !
If you don’t have rosemary salt or whatever I’m sure putting a little rosemary, a shot of acv and sage in the stock and a sprig of rosemary in the braise. This came out awesome for me but the next time I make it I’m gonna reduce the wine after the beef and leave the beef marinating with a little leftover stock while I make the stock first and not do the bouquet. Just gonna leave a sprig of rosemary to take out and leave the thyme and garlic in the sauce and I think I’m gonna caramelize sweet onions to balance out any acidity. May as well just throw the peppercorns in the stock. They will dissolve by the time everything is done.
Love this guy! Most informative and entertaining cooking show out there! He's got my vote!
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.
I made this for my family's Christmas dinner! It was fantastic! That dude really can cook.
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.
Ill be making this very soon. My favourite chef on youtube by far. Love his whole persona but the main attraction as always is the food and boy can this Sonny guy cook.
Lil tip: Say the french word for beef like you'd say 'hurt'. The U sound in hurt is like the Ö in German which is nothing else than an O followed by an E or the œ in French . If you use the same sound from hurt for the word bœuf you will say it correctly. Have a good one, sir.
Looks like a great recipe for the winter! I will definitely be trying this. Thanks dude
I would highly recommend adding a few squares of dark, deep chocolate and some orange zest + freshly squeezed juice. This method was first brought up by Yves Camdeborde, and I've never cooked a Bourguignon without it ever since I learnt about it.
Yes I saw this in north eastern France. Tremendously good
Sonny got the cleanest drop kick of any youtube chef dont even @ me
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.
Oh I love this dish especially in winter.
I've used Julia Child's recipe for decades and yours is great as well.
I use Julia Child’s recipe as well. One of the best thing I’ve ever made.
@@ywc378 My mom gave me Mastering The Art Of French Cooking as a housewarming gift when I got my first apartment in the mid 90s.
@@christianoliver3572 If you like to be adventurous, probably the best cooking book she could have given you.
Sonny is to celery what Paul Giamatti is to Merlot. Your penance is to deliver us a tasty celery dish!
Great video and recipe. I can't wait to make it.
Definitely wasn't expecting those savage shots at celery!
Julia Child level joy to watch you teach us to cook incredible dishes. Very well done.
And that Julia Childs impression was spot on!
If you have a dehydrator, you could also dehydrate the salt after blending and it would last WAY longer.
Making our lives better one recipe at a time. Thanks!
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
Dude why are all the Beef Bourguignon recipes coming out lately? I love making this and I'm here for it! Your recipe and Matty's I'm super pumped to compare to my own!
Edit: and after watching, your techniques are incredible! The brush! Killer idea!
That dude can complicate Beef Bourguignon.
man, you're such a lovely person to watch
Thank you for the pastry brush tip. Cleaning them pots after my mom or grandmother cook is a pain!
That looks so freaking good! Well done. I like the plating it's fun
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
YO SONNY THATS PROBABLY THE BEST VIDEOS FROM YOU AND IVE BEEN A SUBSCRIBER SINCE YOU STARTED. PLEASE MORE FRENCH CLASSICS. WRITTING IN CAPS BECAUSE IT WAS ALREADY ON CAPSLOCK.
I'm definitely making this after Christmas 🤤
Could you imagine Jaqués Pepin laying the beat down on his fridge? Lol. Great video man!
This must always have acnchovys or anchovy paste and I've also used some rendered beef bone marrow. You can add these when you're ready to simmer. I found cooking in slow oven provides more even cooking. Over the years of cooking with red wine I've also discovered that dry wine with heavy tannins get bitter when reduced so definitely use a burgundy or pinot.
Wow that was plated so well it looks delicious definitely going to give this a try
my only advice to add that extra "oomph" to this dish, fry the mushrooms first to get a bit of a golden crust, then add the over veg
I learn so much from watching you. Thanks, Sonny!
4:40 honestly I really really love the flavor celery leaves the mirepoix is an amazing combination I would put celery in
But I guess if you don’t like it and it ruins the dish for you so just don’t use it😢
Wow, short ribs are one of the best meals on earth, but they are easily $17.99 a lb for good ones (that look like yours); sales are sometimes 9.99-10.99 but often inferior. When I make them, I don’t call it bourginon but I do roast them (on the bone) and braise in wine and stock in oven in my le Creuset Dutch oven, also include roasted veg like carrots, turnips, halved shallots, rosemary sprigs- - then serve on imported polenta. It’s a favorite!
But for beef bourguignon, I use chuck at $7.99#. Pretty much the same ingredients and method though, just that I roast potatoes in the pot instead of serving w polenta, and have small white onions. (Until I described it, I didn’t realize how similar they actually are…)
Perfect Julia childs!
That roux trick with the fat from the stew is excellent!
You can buy large tea bags for spices and herbs. They're really cheap, you get alot of em.
I would only add a tea spoon of marmite to this for the pungent earthy yeast flavor. But I your recipe looks slamming!
If you don’t like the taste of celery, maybe try using celery tuber, that’s what we use here in Europe.
Also, can you show us one of your ideal recipes for game some time? Like vernison, deer or rabbit etc?
Great recipe sir; definitely gonna try yours soon since it’s perfect at this time of the year :)