Note I didn't add any demi-glace to this recipe, although Bourdain mentions it certainly adds a nice flavor boost. Let me know if you have any other tricks for this beef stew. I need them :)
dont know if anyone else has pointed this out, but the serrations on the peeler are for peeling long matchsticks for a stir fry or a salad or something. super ez way to dice carrots
For stews dice any meat trimmings & fry off with onions anything but silver skin & cartilage will completely break down in a few hours enriching the sauce. Also if deglazing the pot you want to use enough wine to burn off the ethanal before the wine comes to a boil. Dishes with wine are always better if the wine is simmered instead of brought to a rolling boil. Perfectly normal to have to substitute the wine A dry barrel aged wine is the best choice almost every time over a sweet or desert wine. Cheers
Try not using water at all, if you can't boost the flavour with demi glace. I use only wine and stock or soup. Try using chicken soup/stock and lots of wine (and a wine you would enjoy drinking), as well as much more garlic (preferably lightly fried first) and don't bother adding flour; the reduced stock and wine will be thick enough and bursting with flavour. I'm always astonished at how tasty it is. I'd also use far fewer carrots :) Anyway, I really enjoy your channel.
Great friggen advice and thanks for the comment! I think this recipe is a bit of a 'quick fix' for true beef burgundy. Definitely needed some more time
Not sure if anyone else has mentioned it, but the peeler you were using is a julienne peeler. It will peel carrots, potatoes, daikon, and other hard vegetables into julienne without you having to use your knife. Not as good as real julienne, but very fast.
oh man! Saw Anthony's episode a few days ago & fell in love. I love cooking with wine. Watched a few people's take on his recipe and thoroughly enjoyed yours the best. Kept watching your video on repeat, thanks for coming with me, twas a success! We are all going to bed on a food coma. I didn't add my carrots till 60 minutes after the meat was added back in AND like you, it still needs to cook for another 45 minutes to really fall apart. It was 9:45pm and we were all hungry. It's tender, but could be more. Served over mash potatoes and with a baguette, delicious!!!
So cool to hear you tried out the recipe! Glad you learned from what I did. I think an interesting although more involved recipe to try next is Julia Child's. If you and your fam like rich, seasonal dishes, I'd have to recommend the Coq Au Vin I made. I just recommend getting some decent wine :)
The beef top blade steak (also known as the chicken steak, esp. on the Northeast Coast of the US) comes from the chuck section of a steer or heifer. Top blade steak.
Hey man, new to your vids and I am loving them so far. Just an FYI that's a Julienne peeler your using, although it works for that textured layer you can also use it to completely breakdown a vegetable.
If I remember right I used cilantro as a goof up here. The flavor sure was paid for. There's no mistaking the two lol but thinking on it further, def added an undesired taste.
hey man. could u share how u do knives and sharpen them. i'm kinda a smooth brain and don't really understand it and it would be cool to get your take on it.
l could definitely give my take on knives, however I'm not much of a master at sharpening yet. The knife I have seems to hold up well so far, I'll be sure to show you how I maintain it in a future video
I like what you are doing with your channel. My guess is the dish would have cooked a faster if you have covered the dutch oven. I usually cook the meat covered whenever I am making a stew.
Next time, add your tomato paste after the onions brown, before the flour. Let the paste fry in the bottom of the pan for a minute to get rid of the metallic tube taste.
I did some research after trying something. I tried to make Demi using better than bouillon beef base. And some red wine in a slow cooker for a day. I noticed it reduced a ton but wasn’t getting thick. So I was doing some research and read that better than bouillon is / pretty much same thing as Demi. Would you say this is true?
Tough question. I know there's quite a few 'cheater' demi recipes out there on UA-cam. I think at the end of the day, if you and your guests can't tell the difference with the end result it doesn't matter how you get there. Wish I had more knowledge to answer your question, but I do know if thickness is your issue some people add powdered gelatin to the mix which mimics the 'candy-like' thickness of demi.
If you are not familiar with him, I suggest go check out Alex, French Guy Cooking. He's like a culinary mad scientist lol He covers this dish quite intensively, including an extremely interesting visit to a Parisian restaurant where the chef owner reveals a (secret) technique called a mirroir. I think you'll love his channel :) Also check out Anti Chef. He's like your culinary twin lol For me personally, as someone who has cooked all around the world, I have only a few golden nuggets of true worth and value that I have gleaned. One is... Always have a bottle of Port in the cupboard. I'm serious. And the serrations on the peeler are to help you create julienned vegetables. You hold the peeler more firmly than if you were just removing any outer layer of peel, with the intention of creating long uniform strips of vegetables in shorter time than just slicing with a knife. That's why the peelings looked like you were creating coleslaw...
You thanks for the comment, and the solid tips/nice words! I heard of anti-chef, and Alex I've seen too, but I'll have to check out his boeuf recipe. I'm sure you've got some other tips too. Plz don't hold back on future videos :)
It’s surprising that he didn’t do it the marinade way. The way I was taught to make it was marinade the beef in the wine with mirepoix overnight then strain the wine and pretty much what you did from then on. I wonder if the marinading isn’t really worth it.
Yeah I'd say this dish was a bit of a 'jump cut' from other traditional recipes. I recently made Julia Child's and I think AB would agree it's a little better. Of course, much, much, more time and effort is involved.
Thanks for the comment. I'm never one to get in an internet debate but I must stand for my people. It may have originated in Hungary, but it's made in Poland as well ✊
Sad you used a sensational looking beef tenderloin instead of a cut with more fat and connective tissue like chuck or shin. Point of this dish is to make tender a cheap tough cut of meat by slow cooking over a few hours. That fillet needed to be pan roasted or barbecued. Keep cooking and learning 😊
Note I didn't add any demi-glace to this recipe, although Bourdain mentions it certainly adds a nice flavor boost. Let me know if you have any other tricks for this beef stew. I need them :)
Chef Jean-Pierre is everywhere. I love that guy!
oh yes he's the homie. Thanks for following me!
dont know if anyone else has pointed this out, but the serrations on the peeler are for peeling long matchsticks for a stir fry or a salad or something. super ez way to dice carrots
Yup I've been told. But thanks for the comment! I never thought to utilize this for a small dice.
I once followed the 72 step recipe from Julia Child, this is much more approachable. I think I'll be making this soon. Thanks!
Lmaooo I think the Julia Child version probably has more depth of flavor. But this I was pretty happy with. Let me know how it turns out!
For stews dice any meat trimmings & fry off with onions anything but silver skin & cartilage will completely break down in a few hours enriching the sauce. Also if deglazing the pot you want to use enough wine to burn off the ethanal before the wine comes to a boil. Dishes with wine are always better if the wine is simmered instead of brought to a rolling boil. Perfectly normal to have to substitute the wine
A dry barrel aged wine is the best choice almost every time over a sweet or desert wine. Cheers
Good to know with the silver skin and cartilage! Saving me some serious time.
Great job! I’m making this tonight with this video as motivation! I’m using Pearl onions and adding mushrooms and soooooo excited to taste it!!!
Freaking awesome. Let me know how it goes.
Adding a very good smoked bacon helps to build a beautiful complexity to the dish. Skillet
Amen. I actually made Julia Child's recipe and it did blow this out of the water I'm sad to say. But then again, AB would probably agree.
Nice job Mitch. I especially liked that nice edit, summary of the episode, when you plated the dish and added the upbeat music. Sweet touch.
Thanks man! Mitchell's know what's best.
Try not using water at all, if you can't boost the flavour with demi glace.
I use only wine and stock or soup. Try using chicken soup/stock and lots of wine (and a wine you would enjoy drinking), as well as much more garlic (preferably lightly fried first) and don't bother adding flour; the reduced stock and wine will be thick enough and bursting with flavour. I'm always astonished at how tasty it is. I'd also use far fewer carrots :)
Anyway, I really enjoy your channel.
Great friggen advice and thanks for the comment! I think this recipe is a bit of a 'quick fix' for true beef burgundy. Definitely needed some more time
love your approach to cooking. Doesnt need to be so intimidating. Its just food!!! I make the same thing every other week called "pot roast" lol.
This 'pot roast' you speak of... Is it of ancient origin? Haha thanks for the comment and happy to have you along :)
Love this channel and the recipes
Glad you like them, more to come
Not sure if anyone else has mentioned it, but the peeler you were using is a julienne peeler. It will peel carrots, potatoes, daikon, and other hard vegetables into julienne without you having to use your knife. Not as good as real julienne, but very fast.
Thanks for the comment. Yup people have mentioned, but it's always appreciated. Knowing me, I need this stuff reinforced lol. Cheers
"Chicken steak" is usually marketed as "flatiron steak" in the States.
oh man! Saw Anthony's episode a few days ago & fell in love. I love cooking with wine.
Watched a few people's take on his recipe and thoroughly enjoyed yours the best.
Kept watching your video on repeat, thanks for coming with me, twas a success! We are all going to bed on a food coma.
I didn't add my carrots till 60 minutes after the meat was added back in AND like you, it still needs to cook for another 45 minutes to really fall apart. It was 9:45pm and we were all hungry. It's tender, but could be more.
Served over mash potatoes and with a baguette, delicious!!!
So cool to hear you tried out the recipe! Glad you learned from what I did. I think an interesting although more involved recipe to try next is Julia Child's. If you and your fam like rich, seasonal dishes, I'd have to recommend the Coq Au Vin I made. I just recommend getting some decent wine :)
The beef top blade steak (also known as the chicken steak, esp. on the Northeast Coast of the US) comes from the chuck section of a steer or heifer. Top blade steak.
Thanks for the comment!
"come on! have a glass of wine! lets cook this sh*t"
-Mitch Mai
essential
Hey man, new to your vids and I am loving them so far. Just an FYI that's a Julienne peeler your using, although it works for that textured layer you can also use it to completely breakdown a vegetable.
Thanks Joshua, glad you found me!
Couldn't help but noticing your parsley looked like cilantro ... did it come out in the final dish as an off flavor ?
If I remember right I used cilantro as a goof up here. The flavor sure was paid for. There's no mistaking the two lol but thinking on it further, def added an undesired taste.
hey man. could u share how u do knives and sharpen them. i'm kinda a smooth brain and don't really understand it and it would be cool to get your take on it.
l could definitely give my take on knives, however I'm not much of a master at sharpening yet. The knife I have seems to hold up well so far, I'll be sure to show you how I maintain it in a future video
In the words of Gordon Ramsay, "If it's brown, then it's cooked. If it's black, then it's fooked!".
I like what you are doing with your channel. My guess is the dish would have cooked a faster if you have covered the dutch oven. I usually cook the meat covered whenever I am making a stew.
Glad you like the channel, I agree on the lid covering :)
that's a 'juilienner' you're using to peel, not a peeler. it's to make long, thin strips
Oh yes indeed. I've since learned :) Thank you for the comment Chris
Love this channel :)
Glad you enjoy it friend
Noticed you plated with a couple of bay leaves for garnish. Good rule of thumb is to never garnish with anything you wouldn't want a guest to eat.
Agreed. I had to go with the bay leaves for aesthetic as Bourdain has in the recipe picture :)
But it look pretty with the Bay leaf!
Good rule of thumb is to not criticize your host.
Next time, add your tomato paste after the onions brown, before the flour. Let the paste fry in the bottom of the pan for a minute to get rid of the metallic tube taste.
100% agree. Thanks for the tip
chicken steak is paleron of beef which is beef shoulder. look at the travel channel recipe for anthony bourdain beouf bourguignon
Thanks for your comment sir :)
I did some research after trying something. I tried to make Demi using better than bouillon beef base. And some red wine in a slow cooker for a day. I noticed it reduced a ton but wasn’t getting thick. So I was doing some research and read that better than bouillon is / pretty much same thing as Demi. Would you say this is true?
Tough question. I know there's quite a few 'cheater' demi recipes out there on UA-cam. I think at the end of the day, if you and your guests can't tell the difference with the end result it doesn't matter how you get there. Wish I had more knowledge to answer your question, but I do know if thickness is your issue some people add powdered gelatin to the mix which mimics the 'candy-like' thickness of demi.
If you are not familiar with him, I suggest go check out Alex, French Guy Cooking. He's like a culinary mad scientist lol He covers this dish quite intensively, including an extremely interesting visit to a Parisian restaurant where the chef owner reveals a (secret) technique called a mirroir. I think you'll love his channel :) Also check out Anti Chef. He's like your culinary twin lol
For me personally, as someone who has cooked all around the world, I have only a few golden nuggets of true worth and value that I have gleaned. One is... Always have a bottle of Port in the cupboard. I'm serious.
And the serrations on the peeler are to help you create julienned vegetables. You hold the peeler more firmly than if you were just removing any outer layer of peel, with the intention of creating long uniform strips of vegetables in shorter time than just slicing with a knife. That's why the peelings looked like you were creating coleslaw...
You thanks for the comment, and the solid tips/nice words! I heard of anti-chef, and Alex I've seen too, but I'll have to check out his boeuf recipe. I'm sure you've got some other tips too. Plz don't hold back on future videos :)
That's cilantro in your bouquet garni not parsley :D
may have been :0
Goulash is Hungarian
That fond wasn't burned yet, the oil was getting too hot. Assumably you were searing with olive oil. Which has a too low smoke point for a hard sear.
Excellent point sir. Thanks for the comment!
This is not a peeler it is a julienne peeler. It is used to cut juliennes out of veggies.
Thanks for the comment!
It’s surprising that he didn’t do it the marinade way. The way I was taught to make it was marinade the beef in the wine with mirepoix overnight then strain the wine and pretty much what you did from then on. I wonder if the marinading isn’t really worth it.
Yeah I'd say this dish was a bit of a 'jump cut' from other traditional recipes. I recently made Julia Child's and I think AB would agree it's a little better. Of course, much, much, more time and effort is involved.
Goulash is Hungarian, not Polish
Thanks for the comment. I'm never one to get in an internet debate but I must stand for my people. It may have originated in Hungary, but it's made in Poland as well ✊
Surprised the recipe cashed for water rather than a beef stock
Certainly would've added a flavor boost. I think since Bourdain wants a spoonful of demi added at the end, he opts for water.
Sad you used a sensational looking beef tenderloin instead of a cut with more fat and connective tissue like chuck or shin. Point of this dish is to make tender a cheap tough cut of meat by slow cooking over a few hours.
That fillet needed to be pan roasted or barbecued. Keep cooking and learning 😊
Totally valid point! I should have gone with something more traditional, thanks for the feedback.
and, that looked like Chinese parsley (cilantro).... not Italian parsley...
Oh that's just the tip of the iceberg as far as mistakes on this channel. Welcome my friend.
I am sure cilantro added a unique twist to the dish - sort of "east meets west."@@mitchmai
certainly wasn't terrible haha@@matthewlab3834
Gulasch is not even polish it is Hungarian 😅
I just learned this! Thanks for your comment brother.
Adding raw tomato paste is a massive mistake
Upon cooking my latest dishes, I'm realizing this! Getting the tomato paste cooked down adds immense flavor