This Was The Recipe That Got Me To Love French Food Forever
For more great Instant Pot recipes, please visit InstantPotEasy.com
Beef Bourguignon is one of those recipes that will leave you feeling all warm and fuzzy inside in the best way possible. SHOP MY …
New to this guy, what’s the story with the fridge lol
Your take on celery is spot on. It’s useless in every way and tastes weird.
Hello! I just found you! Please tell me about your tweezers!
Great recipe! I love all the techniques and quality ingredients. So glad you use bacon instead of lardons….remember Julia Child taught to boil the bacon 1st? (she knew you couldn’t get pancetta or guanciali at Safeway – I guess she wanted to kill that bacon taste, haha!)
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…)
Thanks!
Just watched several of your videos. Your taste react portions of your videos make me think that you totally LARP. If you don't then you should definitely try it out.
Ngl I’m a chef ! And you’re technique is spot 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.
3:56 "My camera is oilier than a pro wrestler" 😂😂 Ive got to remember that one!
Don't hate me, Julia 'might' have said Beouf Zinfandel. Love the vids, dude!
I don't think there's a better beef bourguignon recipe out there to be completely honest.
Great recipe!! I may try it sometime
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.
Spot on julia child! Also i do this with potatoes. No flour needed but not as pretty.
YES! Thank you! Celery is awful.
Great vid. Beside the recipe, that was an amazing Julia Child impression.
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. ❤
that meat looks better than anything i ever used for steak…
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.
Just a tip, eating this dish with brazilian rice recipe makes this dish taste even better
I learn so much from watching you. Thanks, Sonny!
the singing is terrible but dang that's a solid julia child impression!
That Julia Childs was fucking spot on, dude. Gave me a good laugh. Tx.
Like The Stranglers reference 🙏
Short rib isn't cheap anymore. And do not get it from Costco. They slice them thin and it's way wierd
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!
Just put all in slow cooker😂
Good Lord, thats low quality meat for you?? Where do you live, Im going there kk
what would be a worthy side to this? thanks