[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms
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- Опубліковано 12 вер 2020
- Playlist: • Marco Pierre White Kno...
For archival purposes only. Or not; it's your choice, really. Let me know if there's other MPW-related lost media you'd like me to find. - Фільми й анімація
"It doesn't have to be the finest chopped onion in the world."
proceeds to perform nuclear fission on an onion
you saw that aswell. lol.
Marco White's idea of finely chopped onion is at 0:50 seconds on this video ua-cam.com/video/UBj9H6z6Uxw/v-deo.html
And for people who believe Gordon Ramsey is indeed better he uses what Marco refers to as culinary school in an inferior way ua-cam.com/video/dCGS067s0zo/v-deo.html
Just what I was thinking lol
Came to the comments for this
To Marco, that’s rough 🤣
Him: "Why a whole garlic? Because I like it."
Me: "Solid argument."
Your choice.
@@headlight31 There's no real recipe. Never let a recipe dictate. Cooking is a philosophy. Little bit of olivol.
THAT'S MY PREFERENCE
Thats his choice, entirely
My mothers italian
5:27 what does the stock pot do for us? It flavors, it seasons, ...it pays my bills, gets me a new car, a new house, it makes something delicious.- MPW
In all reality its a great ingredient tbh. Its got locust bean extract and xantham gum, and its just basically a pre dissolved stock cube. So it will keep all your sauces and stews from breaking or separating. Which is always good.
@@cyruskhalvati and pay Marco a new house :)
But the choice is yours.
I've been using knorr boullion since forever. I feel vindicated.
That would do absolutely nothing to this dish. I laughed out loud when he pulled that out. Too funny
There's 40 cameras in the room, yet he can never seem to find one to directly look into.
They kinda have to. They are just protecting us from marco's death glare. Kidding aside I wasn't bothered by that. It actually brings up my old cooking school vibe. Ofcourse the chef instructor wont be able to look at everyone in the eyes all the time so this is what you'll see.
They kinda have to. They are just protecting us from marco's death glare. Kidding aside I wasn't bothered by that. It actually brings up my old cooking school vibe. Ofcourse the chef instructor wont be able to look at everyone in the eyes all the time so this is what you'll see.
It’s his choice, really
Someone said he’s looking directly at the gun 🤣
More a reflection on him than the lack of cameras
My progression from Ramsey to Marco has increased rapidly and in line with the expansion of my waistband.
Jacques Pepin has some great, accessible stuff too
your choice, really.
Poor little stockpot
@@bobertfrankenberry1905 LOVE Pepin!!! He's so good
@sandir toukaev of course. Most chefs are skinny. You need to be able to move fast. A good cook isn't good because they eat so much that they become obeasts.
What I love about Marco's videos that I don't get anywhere else is the fact that I can read a comment section chock full of memes while watching Marco make the dish.
It's your choice!
That's just your preference.
Again, no real recipe, you just do it how you like.
Its you
Ainsley
I love his definition of 'roughly chopped onions'. They are pulverized to oblivion
just add a knorr it does it all
Huh! You try chopping an onion like that. In your dreams mate.
Man that's because you haven't seen how he does the finely chopped onion...
@Will Marero so what? Just don't follow his recipes. He's making a recipe for a TV show, not for a Michelin Judge, you prick
@Will Marero as if your dumb list of "top 20 greatest" matters to him or any of us here 🤣. Rich of you calling him pompous and here you are talking as if you have any ounce of credibility to judge him. Get your head outta your ass boy 😂😂.
I wish Knorr would pay him to do more of these. They're classic, practical recipes. Thanks for sharing.
@John Doe I doubt he "needed" them before the videos... but they paid him to make them so I'd like them to pay him to make more
It’s knorr’s choice always remember
Its his choice
tbh Marco wanted out of the kitchen, I doubt any amount of money would bring him back in, i agree tho the videos are GREAT! i love the old classic meals, reminds me of mums cooking
The memes are funny but his recipes are so damn good for home cooking
the backbone of every marco video that no one talks about
cook onion without colour -------> remove water content -------> remove the acidity -------> allow natural sweetness to come through
stock pot, liddebidofoliveol, and make a paste
What does without colour mean ?
@@DiLLZGFX Cooking something at a lower temperature so that it doesn't brown, far as I know!
@@DiLLZGFX no mallard reaction oui oui
Onions are great when you caramelize them
One guy commented: “I don’t even follow Marco’s recipes anymore I just suck the stockpot straight out the tub.” 😂😂😂
Just rub it on your lips, cut out the middleman.
It really is your choice
Again theres no recipe..lmfao
Have the confidence
@@ayyywerelisteninghere1022 Knorr stockpot, a great lip gloss, if we're to be honest.
*"And in the end if you don't like it, just whip it out. I leave it in."*
-Marco Pierre White
Was looking for this comment!!! 🤣🤣🤣
You missed some. “I don’t want to dominate it…” 😂
"Bit of oil"
Olive oil company's eyes watching this : $.$
loyal= little bit of oil
The US would like to know your location.
"this will be feed 6 to 8 people." You underestimate my power
😂
Lmfao 😂
🤣🤣🤣
6 to 8 people. or 3 americans.
Don't try it
"it doesn't have to be the finest chopped onion in the world" Proceeds to chop the onions finer than any normal person can manage
in 5.5 seconds
Says it does not need to be the finest chopped onion..... SPLITS THE ATOMS OF THE ONION
Literally thought the same thing, nothing about that was a rough chop!
You must check his "fine chopping" in that radio/podcast in the internet. That is his standard for fine chopping.
ROFL. Marco White's idea of finely chopped onion is at 50 seconds on this video ua-cam.com/video/UBj9H6z6Uxw/v-deo.html
And for people who believe Gordon Ramsey is indeed better he uses what Marco refers to as culinary school in an inferior way ua-cam.com/video/dCGS067s0zo/v-deo.html
"And at the end, if you don't like it, just whip it out. I leave it in, I'm not that fussed." That explains the 4 children then
I’m not the only one then! 😂 I recorded from “i dont want to dominate it” and sent it to a friend 😂
Stock pots are to Marco Pierre. What Liquid White is to Bob Ross.
"Your choice" to Marco Pierre is what "Because we can" is to Bob Ross.
Dude I think you meant titanium white.
"Now we're gonna put in about...6 vegetable stockpots. And then you just beat the devil out of it."
@@christopherhelton6999 I absolutely love it! Beautiful!
Or what olive oil is to gordon ramsay
Common sense: Chopping an onion makes people cry
1:15
MPW's chopping makes the onion cry
No, it was the onion's choice.
underrated comment
lmao
This is MVP material. MY choice really..
I appreciate Pierre Whites tube because he explains for us home cookers WHY to do the things he asks for us to do while cooking. Thanks Marco!
Was just thinking that while watching the vid, he gives the why not just the what or how.
He actually gets quite a few things wrong or repeats cooking 'broscience' but i still love his recipes. A lot of pro chefs do the same thing. j Kenji Lopez is a good chef who makes Vids on UA-cam who really understands and explains the reasons why we do things in the kitchen
@@chilldude30 That's actually why Marco was given his 3rd Michelin Star, put in the hall of greats, and recognised as one of the best chefs to ever live in history... getting things wrong and his mastery of 'broscience'. If only we'd listened to more youtube celebrities. Maybe he would have got that elusive and unknown 4th star.
Haha, but seriously are you for real?
@@ori-yorudan There are things he says that are objectively, measurably false
The fact that he is the GOAT doesn't make everything he says magically turn true
Every statement can be considered on its own and evaluated for truth or falsity
I'm personally not interested in chasing down whether Marco's explanations for why onions do as they do are true or false, but your bootlicking for an authority figure is disgusting. When people give up on the idea of objective truth, they reject the foundations of western culture and democracy
I'm always going to take MPW's advice and opinion seriously, but I'm not going to pretend like he knows the real scientific reason why onions become less sharp when you cook them
@@ori-yorudan its actually true.
0:54 when someone sees me on the street
Ohh gawd lOooll 😂😂😂
fuck sake dude lmao
Self burn thats rare
@@yoursandwich5624 Noine Noine 🔥🙌
Ahaha I truly laughed out loud xD
This is hands down the greatest cooking video in the history of mankind.
Agreed. Him and Jacques Pepin are treasures
3:37 "And at the end, if you don't like it - just whip it out. I leave it in, I'm not that fussed."
Was looking to see if someone else caught that! I prefer leaving it in also 😁
Well. I am french. We use to add the garnish to the beef. It s much better. You have to add 2 o 3 carrots. It s served with potatoes or rice, ideally boiled potatoes.
And a secret: once the receipe is done, do not eat it. You eat it the next day. This plate is excellent the next day.
En francais, ajouter des carottes à la garniture, mélanger la garniture à la viande, servir avec des pommes de terre bouillies, et important ne pas manger le jour même mais le lendemain. Ce plat doit etre rechauffé. Dommage que ca ne soit pas dit !
Bon appétit !
How do you compare this to Julia CHild's recipe?
Rice ? Wtf
N'importe quoi
I like it with rice
What is your opinion about adding port wine to this? This is the only recipe that I have seen that uses port wine in addition to the dry red wine.
If you have no toothpaste, take a stock cube or two and a liddebidofoliveol and make a paste. There you go, toothpaste for 15 people, for £15. Not bad.
But then again.. Its your choice really
delicious
i found a wild baj
jesus, you criminal. You killed me with your comment XD
Ew
"This will feed 6 to 8 people"
Me: ...
Right
Not at my house!!
2 tops
Hahaha
been fat is like marco pierre would say "your choice"
Philosophers hate Marco because every time they ask “why” he replies “for flavor”
I like how he recaps the recipe/technique at the end.
Good point. Reminds me of Bocuse doing that at the end each recipe on French TV with Marthe Mercadier, it's good teaching:)
@@marck1726 I see we have an illuminated soul here😇 Same for me!
Gotta love when he just kicks the oven doors closed
Why not? In my work I can’t be fucked to bend down for an oven or a fridge door, I have tickets to run. Legs are just arms below the waist, not counting the obvious joke here.
@@walygisnep "Legs are just arms below the waist"
I chuckled at that. Thanks.
Best part
With Vans, no less
It's his choice.
I made a slightly larger version of this for Xmas 2020, but I went rogue and added 3 stock pots, I'm am tripping bovine balls and OD'ing on flavour... Cheers MPW...
Me, I like to add my stockpots exponentially, so rather than 3, why not go for 27? That's just my preference. It's your choice, really.
Going again this year, 3 stockpots baby... Then I'm going to make the stew
Again for 2022, I've begun to develop a tolerance for stockpot, might go up to 5 this year... I mean I can stop anytime I want...
Marco is a legend. He may be memed, but is showing us home cooks how to make top of the line meals. Thank you Knorr for sponsoring him
Being memed is one of the highest honors the internet can bestow on a person.
Imagine Gordon Ramsey learning from him for years only to know his secret was a fucking stockpot.
No Knorr during his prime
His choice
I wonder if that's why he is so angry.
That stockpot is RAW!!!
You can guarantee that when there's no cameras around there's no stock pots around.
Chef Marco’s version is hands down best beef bourgeon recipe ever!! I’ve used this brilliant version for years. Thanks Chef!
Marco's version is a very good version indeed. But try this one from chef Michel Dumas : ua-cam.com/video/KAfC7XAHN14/v-deo.html. Simply the best Bourguignon recipe I've ever seen.
No you haven’t
@@Beer4Breakfast I love the Internet. You can make a statement about something and then some random dude can just come out of nowhere and say: "No"
And there is not much you can do to prove otherwise, especially in this case.
@@Beer4Breakfast well, why not? Explain your opinion please.
Julia child boeuf bourguignon is excellent old school recipe. Both of them are great and not much difference except stock pot lol but in this day and age it isn't easy to make ur own stock so the beef stock pot does me to
ive watch so many videos of MPW on youtube here, i cant get enough of him. i could listen to him talk about anything, endlessly. i wish i could meet him and hang out even just for lunch.
Check out hos Oxford Union address if you haven't already. It's def. available on YT.
I am equally obsessed. Dinner at his house, claret, cocaine. This is my fantasy
He could read a memoir of a serial killer and I could fall asleep and still feel safe lol.
Watch him, listen to him talk, listen to him slap darth vader, it’s your choice.
I can imagine Marco getting busted for selling stock pots in an alley to underage teens. (Ay kid, I got that stockpot, it’s your choice)
So I guess you're saying he's hitting the stockpipe..."
The best comment yet 😂😂
First hit's free. Or not. It's your choice.
Make a paste, kid... There's no real recipe.
"Officer, it was their choice to buy the stockpot!"
I could watch Marco cook all day.
It's hard to ignore how smooth he is. He's got great presentation.
Spent the past hour watching Marco videos. My choice.
"It doesn't have to be the most finely chopped onion in the world."
*cuts the most finely chopped onion in the world
Marco White's idea of finely chopped onion is at 0:50 seconds on this video ua-cam.com/video/UBj9H6z6Uxw/v-deo.html
And for people who believe Gordon Ramsey is indeed better he uses what Marco refers to as culinary school in an inferior way ua-cam.com/video/dCGS067s0zo/v-deo.html
The thing I like about Marco's videos is that he explains everything and why he is doing certain things. I think I have learned quite a lot off Marco. Thanks! 🙂
Remember he taught a certain Gordon Ramsay 😋
Absolutely! I made his Stilton and Leek Gratin the other day and it was out of this world!
@@RivetGardener I'll have to try that one! 🙂👍
Explaining the reasoning and the science behind it really helps me in learning to cook as opposed to just following a recipe.
I was to try this recipe but it ended up with me just snacking on some stock cubes. It was my choice and it turned out great.
5:45 “if you don’t like it, whip it out” ;)
I always keep it in... adds to the sauce lol
This disappeared for a while on UA-cam, this receipe video. You're a hero for bringing it back.
I love his patient, controlled, steady, calm voice. I find it soothing. The accent ain't bad either! :-)
@@pauljohnbodie5631 Everyone has an accent.
Marco on masterchef: "Well it's good but.... It's not quite Knorr"
Watching this is beautiful and poetry.
Marco Pierre White's videos are amazing. You get both an incredible recipe and some absolutely outrageous comments and memes. What more can you want.
Not entirely sure which one I actually watch for. Or should I say I don’t know which one I watch for more because I watch for both lol. Just whip it out, personally I like to leave it in. 😂
There are memes here?
Just remember, this guy was Gordon Ramsey's teacher
I think with the ammount of cooking he put into his dishes, the knor seasonings and stockpots are probably like a raindrop against a half molten rock.
Watching him speak in that deep, calm tone, while holding a knife in his hand, is quite intimidating ... but cool at the same time.
5:26 the money shot
He is a true artist. I love watching these.
“Little bit of olive oil”
*Put olive oil in pot*
“And be generous”
*Hands olive oil 5 dollars*
This is my all-time favorite UA-cam video.
I have seen this 5 times already. I just want more of this.
I made it, and let me tell you... It's incredible.
It's your choice
I live in Burgundy (Bourgogne) and I can tell you that this is a really good bourguignon recipe. Especially for beginners!
Salut 👀
@@Shyfish_0922 coucou
Thank you. How does it comp[are to Julia CHilds'?
Man knows his onions. Excellent chef.
I made this recipe back in August of 2023. The combination of Port, Cream de Casis, red wine and
Stock was incrediblly flavorful. After visiting France in November of 2023 I was on the hunt for the best Beef Bourgonion. I was quite disappointed as I realized Marco’s version had so much more depth than the restaurants I tried.
5:48 is what I'm here for
The money shot
I had no idea I was so under utilizing olive oil. “A little olive oil”... DUUUUUUMP
I fucking love this marco guy
Master Class
Fuck me this looks so good. I love when marco started doing these easy rustic home made dishes. Like eating your dads secret chili on superbowl day
He's an artist 🎨 👏
Thank you for reuploading this! I missed the video when it got taken down originally.
Thanks for the upload!
Well Done Marco and THANKS👍
Marco: little oil
USA: *invades kitchen*
These are some of my favorite cooking videos
thankyou thankyou thankyou for uploading this
I want him to read me stories as I fall to sleep.
Kinky.
1 of the best 3 chefs ever.
been looking for this for so fn long...... thankyou.
3:18 -- "Tiny bit of flour... Just a pinch..."
::: Throws Scarface's desk in :::
With or without Knorr, the recipe is amazing, I tried it myself. Godlike dinner, I went for mash potatoes as side dish. Thanks
Are you just joking like everyone else on here or did you really make it? Was it good?
@@iwishiwasthomasshelby I really liked it. Do it and see for your self 👍
@@danieldobricescu9342 what kind of wine did you use?
@@danieldobricescu9342 it’s an entire bottle
@@iwishiwasthomasshelby any red.. Cheap
3:40 "And at the end if you don't like it, just whip it out! I leave it in, I'm not that fussed" Oh Marco.
Oh, he’s a real one. He uses his hands to help turn over the beef in the pan
I made this recipe recently. Absolutely tasty. Love the simplicity of the meals using stock.
Damn, so Ramsay’s mentor has the same camera man
This is probably and still the best marketing piece Knorr has ever put out change my mind
The joint i’m using is *Knorr stock pots*
"I like large pieces."
Aight i like this cook!
How Brilliant, A straight up Chef.
Rather lovely!
Looks absolutely fantastic.
Great video thanks for uploading
HALLELUJAH!! I had given up on looking for this recipe! Best BB ever!!
Thank you sir. So amazing to see him home cooking from having arguably some of the poshest restaurants in the world. Very cool.
I will make this dish to honor my Grandmother. Thank you for putting this online. Ive been looking for the in's and out's of this recipie.
It's your choice really..
It’s Knorr stock pots. Could be one or two, your choice really.
Simply amazing, by doing the condiments at the end instead of in the stew. I cook this very often, but now I will try this version and I KNOW it will be the best. It just makes sense.
Nice.
It shows everyone has a different concept how classics are done
Son: "Dad? Why do we call our cat rose?"
Marco: "because i love roses"
Son:" thanks dad"
Marco:"No problem, Stockpot"
"...I choose to leave it in."
THE King. End of story.
I’ve been looking for this for ever!!!0
MPW is my favorite chef he spells it out plain and simple .......
@ it is easy!
That was brilliant. I have made this dish many times but not like this recipe. Can't wait to try it!
Jesus Christ this is one of the most appetizing things I’ve ever seen….I will HAVE to make this to my best abilities
Thanks so much. I had my notes but I love watching him do this recipe.
And again he looks in the thumbnail like he is about to get arrested but he has a alibi and trying to explain it to the cops
I know these were sponsored recipes but I've cooked pretty much all of them and every one tasted wonderful. Stock pots are a necessity in my kitchen, tomorrow I'm doing short ribs in the slow cooker using much the same recipe as this.
He's truly the GOAT. The Knorr jokes are hilarious, but the method is foolproof. And all kidding aside, it's seriously arguable he's the best that's ever been. Real shit.
One of the best interpretation of the recipe!!!!!
As I watched I was thinking is this an advert for stockpots, and there it was, at the end, confirmed .
Best rough chopped onion I’ve ever seen