Sous Vide Beef Bourguignon with Glazed Vegetables

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  • เผยแพร่เมื่อ 5 ธ.ค. 2024

ความคิดเห็น • 74

  • @BubbaMurphy17
    @BubbaMurphy17 6 ปีที่แล้ว +34

    Thank you Jacob for putting out some of the most in-depth, high quality cooking content on the internet right now. Your efforts are deeply appreciated for home cooks aspiring to take their cooking to the next level!

    • @JacobBurton
      @JacobBurton  6 ปีที่แล้ว +4

      Thank you for the kind words. Glad you're enjoying the content!

  • @tonehawke
    @tonehawke 6 ปีที่แล้ว +1

    I love your videos man. Great instructions. Factual. No bullshit. No wanting to be a youtube celeb. Keep up the great work Jacob !

  • @JonathanMontgomery77
    @JonathanMontgomery77 ปีที่แล้ว

    Omg this is fantastic!!! Beautiful modernist techniques... So smart throughout.

  • @chrisschemm6231
    @chrisschemm6231 6 ปีที่แล้ว +4

    Always fascinated by your detailed videos Chef Jacob, this looks delicious.

  • @crazymk6
    @crazymk6 6 ปีที่แล้ว

    Glad to have you back!!!

  • @dirtyketchup
    @dirtyketchup 11 หลายเดือนก่อน

    I can tell your techniques really seem to be inspired a lot of the principles from Chef Keller. Wrapping the beef in the cheese cloth. Cooking sous vide. Discarding the mirepoix after braising. Preparing the additional components separately and recombining. I know you also take a lot of cues from Harold McGee, but it's nice to see some of your other influences as well.

  • @zuranazrecipe
    @zuranazrecipe 6 ปีที่แล้ว +2

    very nice

  • @dnmurphy48
    @dnmurphy48 5 ปีที่แล้ว

    That looks beautiful but the explanations are detailed and superbly easy to understand. Wonderful cooking video.

  • @brendacathrall5757
    @brendacathrall5757 6 ปีที่แล้ว +2

    This looks DELICIOUS !! Thanks for a great video - glad you're back !!

  • @thechasebake3604
    @thechasebake3604 6 ปีที่แล้ว +1

    So excited to see you posting videos again, Chef.
    This looks delicious, and I can use some of the tips here at the brasserie I work at!
    I look forward to seeing more of your work.
    Thank you so much for everything you do. I would not be where I am today without your meticulous instruction and willingness to teach.

  • @passionforguns
    @passionforguns 6 ปีที่แล้ว +4

    You should get a James Beard award for internet websites or whatever the category is called. Jacob the audio commentary alone was great.

    • @JacobBurton
      @JacobBurton  6 ปีที่แล้ว

      Thank you for the kind words. I'm glad you enjoyed it!

    • @passionforguns
      @passionforguns 6 ปีที่แล้ว

      Welcome! Jacob Burton that cast iron looks huge, what size is it?

    • @JacobBurton
      @JacobBurton  6 ปีที่แล้ว

      It's either a 14 or 16". I forget. Definitely nice to have around though!

    • @passionforguns
      @passionforguns 6 ปีที่แล้ว

      Jacob Burton wondering if you are going to post the recipe for this? I know you are anti-recipe, but it would help a non-pro like me.

  • @isabelab6851
    @isabelab6851 6 ปีที่แล้ว +2

    Looks awesome. Lots of work!

  • @satanismybrother
    @satanismybrother 6 ปีที่แล้ว

    awesome dish, and really great to see you making new recipe videos!

  • @nickr9550
    @nickr9550 6 ปีที่แล้ว +1

    Thank you jacob! I love all your videos! Could you do a video on baking bread in a wood fired oven.

  • @Thalanna
    @Thalanna 6 ปีที่แล้ว

    I love your channel and content. You taught me how to properly cut vegetables and cook a lot of different things, all of which considerably improved my cooking game, making it faster and better :) Thanks a lot for all that awesome info and content!

    • @JacobBurton
      @JacobBurton  6 ปีที่แล้ว +1

      Thank you for the kind words. Glad you found my content helpful!

  • @helenrennie
    @helenrennie 6 ปีที่แล้ว

    What a gorgeous dish. I'll need to give this a try. I've tried 3 day shortribs before and didn't like them, but I am guessing the shorter times and higher temperatures that you've suggested might work better.

  • @patrikp8851
    @patrikp8851 6 ปีที่แล้ว +2

    Great video chef! I like the style of plating with a simple presentation. Hope we see more videos like that from you! Using a cheese cloth is an amazing idea but I wouldn't cook the meat pieces for so long at the end :)

  • @CrispLettuce
    @CrispLettuce 6 ปีที่แล้ว +2

    I don't think I've ever seen anyone wrap the short rib in cheese cloth but that genius I'll make sure to do that next time

    • @JacobBurton
      @JacobBurton  6 ปีที่แล้ว +2

      Yep, simple trick, whether you're cooking sous vide or not. Helps to keep you from having to pick peppercorns from your teeth later on. ;-)

  • @AlysiasArtStudio
    @AlysiasArtStudio 4 ปีที่แล้ว

    Thank you so much for sharing your knowledge:) I’m so obsessed

  • @primate2744
    @primate2744 6 ปีที่แล้ว +2

    Thank you chef. Nice job.

  • @panathasg13
    @panathasg13 6 ปีที่แล้ว

    That my friends.... Was brilliant!

  • @calichrisnewton11
    @calichrisnewton11 6 ปีที่แล้ว

    Hey bud, nice to see a new upload! Love the techniques.

  • @keeganchung
    @keeganchung 6 ปีที่แล้ว +4

    Chef, we need more videos!! 😍😍

  • @timothygocuan5417
    @timothygocuan5417 6 ปีที่แล้ว +3

    Hey, you uploaded something again Chef! Nice one

  • @shanegabbard6861
    @shanegabbard6861 4 ปีที่แล้ว

    Man this looks good...

  • @franbrupu
    @franbrupu 6 ปีที่แล้ว +1

    Thanks a lot chef! You da man!

  • @benrobbins3585
    @benrobbins3585 2 ปีที่แล้ว

    Amazing man

  • @dirtyketchup
    @dirtyketchup 11 หลายเดือนก่อน

    Chef, is it ok if I ask why there is no pork or mushroom elements in this dish? Aren't those kind of traditional?

  • @rwalloga
    @rwalloga 3 ปีที่แล้ว

    could you follow this same process to make coq au vin?

  • @babaybluegill3273
    @babaybluegill3273 6 ปีที่แล้ว

    looks awesome!

  • @shannenlibres2365
    @shannenlibres2365 4 ปีที่แล้ว

    How do you know how much you reduce in each case?

  • @Slavacook
    @Slavacook 6 ปีที่แล้ว +2

    you best man!

  • @michaelpaitone3856
    @michaelpaitone3856 3 ปีที่แล้ว

    Is it possible if i cook the beef into oven ??

  • @daltonlowes1
    @daltonlowes1 2 ปีที่แล้ว

    why do you take off the silver skin but leave on the membrane? Recipe looks awesome but I'm just wondering if that is for a purpose or just preference

  • @brendacathrall5757
    @brendacathrall5757 6 ปีที่แล้ว

    Hey Chef - I've had simple roasted chicken many times in different upscale restaurants and it is SO TENDER. I know the chicken is most likely brined but when I brine my chicken at home its never super tender like a restaurant. Can you pretty please post a video on making super duper moist tender chicken on the bone ???? thank you

  • @kimchisgood2993
    @kimchisgood2993 2 ปีที่แล้ว

    12 hr 85 c no sense to use this technique , what is the propose to make sous vide for finish the meat with high flames on the fry pan ?

  • @liamlefkowicz5378
    @liamlefkowicz5378 6 ปีที่แล้ว

    !!! Ive missed your posts, Chef!

  • @drous04
    @drous04 5 ปีที่แล้ว

    Amazing technique! I can’t wait to try it! I have a question about seasoning with salt. Do you wait till the end to add salt? It’s my understanding that seasoning prior to cooking seasons the meat all the way through and actually helps the meat retain more moisture when cooked. The concern with adding early in this application is all the reduction could make it too salty? Thoughts? 🤔 Also, would Red Wine vinegar be a good acid option to further reinforce or another type of vinegar? Thanks!

  • @brendacathrall5757
    @brendacathrall5757 6 ปีที่แล้ว

    Chef - how did you cook the vegetables?

    • @JacobBurton
      @JacobBurton  6 ปีที่แล้ว

      Here's a link to the video where I demonstrate how to make the glazed vegetables: th-cam.com/video/A3I9pBpylxk/w-d-xo.html

  • @mohammedislam7481
    @mohammedislam7481 6 ปีที่แล้ว

    The best!!

  • @jadonyazdi3547
    @jadonyazdi3547 6 ปีที่แล้ว +2

    YAY!!!

  • @KenDanieli
    @KenDanieli 5 ปีที่แล้ว

    Does not show the cooking and glazing of the vegetables which just show up a the end.

  • @raghulsc
    @raghulsc 6 ปีที่แล้ว

    My mouth waters....

  • @wiskkid
    @wiskkid 5 ปีที่แล้ว

    Why have you not posted any cooking videos for 7 months ? Seems like a shame given you had 90k subscribers to enjoy your most excellent teaching videos. Thank you.

  • @babayaga9102
    @babayaga9102 6 ปีที่แล้ว

    why do we have to put acidity in reduction sauce

    • @JacobBurton
      @JacobBurton  6 ปีที่แล้ว

      It helps to balance the richness of the sauce and brighten flavors. I go into depth on this concept in my Flavor Structure lecture video here: th-cam.com/video/Z9L-tJxPTGY/w-d-xo.html

    • @babayaga9102
      @babayaga9102 6 ปีที่แล้ว

      you really replied , thanks man .

  • @TimBolenski
    @TimBolenski 3 ปีที่แล้ว

    Why can’t you use a marinade with the veggie bits removed; then you won’t need the cheese cloth

  • @rxlo1062
    @rxlo1062 6 ปีที่แล้ว

    Yummy 😋

  • @martinnoelrobert8022
    @martinnoelrobert8022 4 ปีที่แล้ว

    Nice ! Except the rocket !

  • @recyclawps
    @recyclawps 6 ปีที่แล้ว

    Make more

  • @SiegfriedPretsch
    @SiegfriedPretsch 5 ปีที่แล้ว

    Excellent!
    Not to be served with ketchup.

  • @keyners7765
    @keyners7765 4 ปีที่แล้ว

    Sounds like more work than the traditionnal way, and not sure it adds anything

  • @emmgeevideo
    @emmgeevideo 5 ปีที่แล้ว

    Um... any reason you can’t use Fahrenheit instead of Celsius. I’ll bet most of your listeners/viewers have their sound vide device set that way.

  • @SiegfriedPretsch
    @SiegfriedPretsch 5 ปีที่แล้ว +3

    There is no doubt in my mind that this will taste incredible, but please don't call it Beef bourguignon, for it is not.

    • @CantEscapeFlorida
      @CantEscapeFlorida 3 ปีที่แล้ว

      I mean, other than the carrots for mushrooms, it's not that different.

  • @dylannotsor6955
    @dylannotsor6955 2 ปีที่แล้ว

    Mamajamas

  • @TheGiveittomeall
    @TheGiveittomeall 6 ปีที่แล้ว

    I always feel like such a shitty cook after watching things like this 😔

    • @zqa12swx
      @zqa12swx 6 ปีที่แล้ว +1

      yeah man, here I am pan frying steak. And there's this guy right here. Mr Vacuum-Sealed-Marinade Ooh-la-la

    • @robb6105
      @robb6105 6 ปีที่แล้ว +2

      TheGiveittomeall as you keep practicing these types of techniques, along with others, you won’t feel as such later on. Just keep going bro.

    • @JacobBurton
      @JacobBurton  6 ปีที่แล้ว +1

      I love pan fried steak. One of my go-tos. :-)

    • @TheGiveittomeall
      @TheGiveittomeall 6 ปีที่แล้ว

      My challenge is learning how to prepare ketogenic meals so I can control diabetes without medications

  • @06Murinho
    @06Murinho 6 ปีที่แล้ว

    Rucola on a beef bourguignon....ahah!!!
    Not a beef bourguignon!!