I just tried this recipe and followed as closely as I could. So I started on Tuesday and dinner was ready on Friday! But so delicious! The meat was so tender and the depth of flavour in the sauce was incredible. Another level. Thank you Bruno!
His recipes are always so high class and well trained that u can not find on this youtube page. These high culinary skills are just exactly what I need!
I feel like videos like these are the reason beef cheeks have skyrocked in price in my area! Still worth it in my book and now I'm going to hunt some down.
Looks too delicious to bag up. I'd eat it all right there. I would not dry it either, so juicy straight from the pot. You are looking good and working out, great job! Merci, Chef Bruno!
Thank you!.. The meat is not frozen prior to cut but chilled. Using the fast way in the freezer for a couple of hours in tray so it wont freeze all the way through, or refrigerated as indicated in the written recipe 🌝
5 years ago I've made this recipe following your first video of it. Unfortunately here in Brazil, beef cheeks are not very easy to find. I've been using large pieces of beef muscles. Is there any other beef part that you recommend that I can try using this technique? By the way, combining this recipe with the recipe of your wild mushroom polenta instead of the mashed potato and also a little bit of your lemon confit... It's something out of this world!
This looks amazing and you have a dream kitchen now too!! Can’t beat the ingredients you can find in France. Will need to try to find some in California.
What is the coolest safe temperature for the food once the oven has turned off? Once it reaches the danger zone of under 130f, how long can it safely sit there? If I set a cooling temp alarm on the food, to what temperature should I let it cool to consider it ready? Would you say cooling should be no longer than 8 hours total?
Thank you for asking this. I was doing some mental math based on my experience, and I don't see how this method can be safe. But, then, apparently, nobody has died yet doing this (that we've heard of).
@@tofinoguy well I guess the cooking sterilizes it so as long as it’s tightly covered it won’t be colonized all that quickly… but it will eventually happen…
This is surely a scrumptious dish. But to busy people like me. No time to stay long and going back and forth checking a dish in the kitchen and do all these things. Unless, no other else things to do.
ive followed you for years now and this recipe/dish you had me until you put the meat in plastic do to cook, you should look at what polyphenols do to mens prostate ....thank you for all the vids you post ive learned a lot from them merci!
You know its good when he dies from eating it.
I just tried this recipe and followed as closely as I could. So I started on Tuesday and dinner was ready on Friday! But so delicious! The meat was so tender and the depth of flavour in the sauce was incredible. Another level. Thank you Bruno!
This is the difference between normal chefs, and world class French trained chefs. Absolutely amazing chef!
His recipes are always so high class and well trained that u can not find on this youtube page. These high culinary skills are just exactly what I need!
Hey Bruno! I made these two months ago and followed the recipe from your older video. Thank you so much ❤❤❤
I feel like videos like these are the reason beef cheeks have skyrocked in price in my area! Still worth it in my book and now I'm going to hunt some down.
Looks too delicious to bag up. I'd eat it all right there. I would not dry it either, so juicy straight from the pot.
You are looking good and working out, great job! Merci, Chef Bruno!
It looks full of flavors. Q. After you freeze and cut the meat, how do you warm the meat and serve it hot?
Thank you!.. The meat is not frozen prior to cut but chilled. Using the fast way in the freezer for a couple of hours in tray so it wont freeze all the way through, or refrigerated as indicated in the written recipe 🌝
I have to find a butcher who has cheeks. I tried when I saw your older video. I will try again. Thank you so much for giving us such superb teachings.
5 years ago I've made this recipe following your first video of it. Unfortunately here in Brazil, beef cheeks are not very easy to find. I've been using large pieces of beef muscles. Is there any other beef part that you recommend that I can try using this technique? By the way, combining this recipe with the recipe of your wild mushroom polenta instead of the mashed potato and also a little bit of your lemon confit... It's something out of this world!
Maybe beef short ribs. Good muscle to fat ratio and very good for slow cooking.
Best chef on you tube!!🥰🥰
Watch and learn, real chefs use their hands.The love comes from the touch!
What a delicious recipe! Lovely kitchen too!
Yum! What are you planning for 1 million subscribers Bruno?
Fantastic, top tier. He really wasn’t lying when he says the real deal!
Thank you for the lovely recipe! I can’t wait to try this! My mouth is so ready!!
😋😋
Thank you for sharing the recipe
Amazing dinner party food. Prep way in advance, keep warm in sour vide and when your guests are ready just serve. So easy. I will deffo give it a try
i always learn something watching you. thanks
We need the recipe for onion marmelade and semiconfit tomatoes.
Coming next 😋
Yes, yes 👏 👏 Bon Appetit!
Fantastigue Bruno Merci beaucoup ❤❤❤❤❤❤❤❤❤
This looks amazing and you have a dream kitchen now too!! Can’t beat the ingredients you can find in France. Will need to try to find some in California.
Most butcher shops should have beef cheeks or even Mexican carnecerias.
une tuerie, recette digne d'un très grand restaurant
I've always wondered how beef cheeks are prepared. The oval, enameled cast iron pot has unusual handles. Does anyone know what brand it is?
Never in a 100 years can you go wrong with beef cheeks... cheers
this meal is preping for 4 days 😀
❤❤❤❤❤❤❤
Thank you Chef!
Yum!
You are the best Bruno!
Love this recipe. But, I would have to take out a loan to buy the ingredients. 🙃🙃🙃
In California yes.. Not in France.. lotta cheeks here ;)
@@BrunoAlbouze And wine!
What is the coolest safe temperature for the food once the oven has turned off? Once it reaches the danger zone of under 130f, how long can it safely sit there? If I set a cooling temp alarm on the food, to what temperature should I let it cool to consider it ready? Would you say cooling should be no longer than 8 hours total?
Thank you for asking this. I was doing some mental math based on my experience, and I don't see how this method can be safe. But, then, apparently, nobody has died yet doing this (that we've heard of).
@@tofinoguy well I guess the cooking sterilizes it so as long as it’s tightly covered it won’t be colonized all that quickly… but it will eventually happen…
gotta love americans
This is surely a scrumptious dish. But to busy people like me. No time to stay long and going back and forth checking a dish in the kitchen and do all these things. Unless, no other else things to do.
Treat yourself once in a while
This is a real restaurant cheat 💯.
Can this be done without an oven over stovetop??
Just use a microwave or a refrigerator. The result will be equally fine! 🙂👍🏼
Masterpiece ❤
This reminds me of Thomas Keller's recipe from his French Laundry cookbook.
Nice!
How should I reheat it without a vacuum bag and waterbath?
covered in the oven
Loved the recipe. ❤👨🍳🔪🐮
Superb!
Vivement le Million 🎉
Après?.. le milliard 🤪
ive followed you for years now and this recipe/dish you had me until you put the meat in plastic do to cook, you should look at what polyphenols do to mens prostate ....thank you for all the vids you post ive learned a lot from them merci!
That's what I would've done.
Magnifique !
As always Bruno, ur a fabulous
Bonjour! May i request a filipino dish “sinigang” or sour soup meat beef or pork.
👍👍👍
Ça a l'air d'être une tuerie. Comment vsrier pour faire ça en sous vide @Bruno Albouze svp?
Legend ❤
awesome ser!
😍😍😍😍😍
😋😋😋😋😋😋
Walla ❤
Oh là làaaaaaaa
It's just incredible but I'm so impatient. I need to get better at making marinades etc
Wow. 🇩🇪👍🏻
OMG !
Tell ya what,,, :) Next time YOU make this,, ENVITE ME!! LOL, It looks amazing good,,,
Traducir en español por favor
WOW mmmmmmmmmmm
I hope the meat stays above 140F while in the oven overnight or there in a risk of food borne illness.
😊😘👏👍
J'aurais envie de dire ... cheeky cheeks ! - des joues coquines ! -
My goodness, you don’t need a knife for that, so tender you could cut it with a wooden spoon!
Correct ;)
🌈🦋🌟💎🛸🎼🪷🙏🧩🤩
That looks like dish that kills....
Bruno! Did you buy a new house?
he moved to france
Cut of the sinew at least
Wait, that literally took two days to cook, lmao
...and 5 minutes to eat... and guess where it goes after that? 😳
@@BrunoAlbouzeit takes 4 hours to digest meat 😂
:)
Súper cooking Bruno!
😍😍😍