Taste of Corsica: Mouthwatering Beef Ragout Recipe
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- Опубліковано 31 тра 2024
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This is what you get if you marry two best kitchens in the universe. And morels ... omg!
Just did this and it was a great success. Used what I had, so the wine was Pinot blanc and the cognac was a Spanish brandy, bacon was pancetta and onions was shallots. For pasta I used paccheri rigati and I also added a little piment d'espelette just a touch. The dish came out great and everyone was happy. This is the 4th of your dishes I’ve made and so far it’s 4/4 in terms of satisfaction
I spent 10 years in calvi with the legion, the corsicans are strange but me being irish I was always greeted with 'oh fellow islander!' theyre a good bunch
My great grandfather is from Corsica! This is great. My wish is to visit the island
Go,Go,Go. Life is short. :-)
@@merseltzer hell yeah!
Here is a Tip. Use the lid of the pan turned upside down to place your browned meat. It holds all the juices and ends up back in the pan. One less plate to wash. nice recipe, can't wait to try it, we are right at the very end of braising season where I live.
I love how much you enjoy your food! The humming and The giggles are adorable 😊
Buckets of parmasean...a man after my own heart.
I think I might be Corsican. The cinnamon got me, I do that all the time.
11:48 *Pleased Frenchman Noises* 😋
Holy smokes! What a killer dish! I'll be making this with Moose, and using the Boletes I dried last summer. Wow!
Moose?!? Wow! Where do you live? Canada? What is it similar to? I’ve had elk and loved it.
Why oh why didn't I watch this video before going to the grocery store? I must say I'm really impressed! This looks truly phenomenal. I've got to make this, back to the store for me! Thanks Stephane!
it is worth it 🙂😋😋
@French Cooking Academy Yup. I'm making this this weekend with a nice bottle of red wine and bread. Also, fyi I never heard of passata and found out that in the states its also known as tomato puree, which I happen to have in my pantry. 😀
Corsica is full of pirates.
Yarggghhhh!
I'm cooking in this moment the recipe 😊, i am verry looking forbard for the dish for finish.
Lovley greets from Germany 🙋♀️
That most famous of "Frenchmen" Napoleone Buonaparte was born in Ajaccio, Corsica. Maybe he enjoyed this too? It's a beautiful dish, the only addition I'd make to your serving is some good crusty buttered bread to mop up any sauce left in the bowl. 😋
Speaking of "last meals" this would make a good stand in for my long term favourite which is beef & mushroom stroganoff with slippery, wide buttered papardelle noodles. All with a healthy crack of pepper over the top. My idea of heaven. Both of these dishes are so satisfying to eat. I've also had a version of this made with wild boar meat which was excellent.
Many thanks for reminding of this recipe, will be making it again soon.
Thanks for posting this Stéphane! This is the perfect bridge between my "culinary" heritage (French cuisine & pastry) and part of my "ethnic" heritage (Italian)! 😀
Been there. Corsica is really worth a trip.
Thank you again! I’ve been watching you for several years and so enjoy your channel, style, and great personality. I’ve learned and grown so much as a chef; and want to thank you very sincerely. Eddie, Central Florida.
Interesting.
I have an occasion where this will do very well.
I will let you know.
let me know how it goes
@@FrenchCookingAcademy I have a VERY impressible load of Taffs who are not so easily led
Of course it will be delicious but i think its your passionate intoxication that sells it just as much. Thank you for this inspiration. Cheers from Canada
Corsica reminds me of Asterix in Corsica! The way Asterix, Obelix and Ideefix (Dogmatic in English) react to the smell of typical Corsican cheese is priceless! Also, when the Corsican guy cuts the cheese, you can see the worms jumping off the path of the knife. 🤣
Oh, oh, oh, monsieur! A most delicious dish!🤌👏
Oh yeah its ready, soooooooo delikat soooo gooood, i love ❤ it. Mmmmmmmhhh 😋
🤔 Unexpected and very interesting recipe. Another must try recipe with a good glass of wine🍷. You never disappoint.
You’re a great Teacher Steph. Thank you 🙏
Also in Piemonte we do the same, cook your arrosto, (a beef pot roast in effect) - use the sauce to dress pasta - then eat the meat as a 'secondo' with vegetables. In fact, there is also a tradition in the UK, with making roast beef and gravy, but you serve the gravy first with Yorkshire Pudding, and then the meat and vegetables. Easy way to fill up working men or hungry teenagers, and make the meat go further.
The window light in you kitchen is incredible.
thanks
Amazing!
This will be added to my growing list of recipes. Merci!
Yummm, looks delicious
Wonderful!
Looks delicious, thank you.
Excellent! 🎉🥂
Perfect
Hearty dish! Love the instruction and presentation
absolutely BRILLIANT!
You make it look so yummy!
very windy outside
I am definitely going to try that and your enthusiasm for food is infectious
sgreat recipe !!
Really nice video. I want to travel to Corsica and try that dish.
That looks incredible. 😊
thanks cheryl nice to see you around
Maybe a small red chilli in while it braises, and some chopped parsley and a little ev olive oil as extra garnish. It is similar to a Provençale style lamb ragout recipe I have. Simple food that tastes beautiful.
Sheesh that looks good my man!
What an interesting and delicious looking dish. You brought me back in time. My Mother used to lard the beef when making a bourguignon, but the old fashioned way. Your method makes much more sense. I really look forward to trying this.
Can you make a video on how cook coquilles st jacques
I just bought some morels and this will be a perfect dish for them!
WOW - c'etait vacherment special
effectivement 🙂
Thanks for sharing 👍
pleasure
I have actually made a few of yr recipes now ...they have all been delicious..👍
He is so funny🎉❤😅
Sweet
Great recipe and it only took you 13 minutes to sell it! To make it my own, I would add a pound of browned, ground pork. I love the Mire quix. Julianna carrots 🥕 & celery added. For the Cajun touch, green, red, yellow peppers. Saute. ThxU for your recipe. Subscribing.
I will try your suggestion.
I see a lot of Genoese influence on this dish. : The use of whole meat, stuffed with garlic and fat and not not minced, the base veggies, the use of mushrooms (I guss corsican do use dried Porcinis) and the cooking tech, is not so different from the Genoese Tuccu, we use for our Ravioli and taggen (Taglierini) from green Pasta. Btw Corse was under Genoese rule up to the 18th century , and there is a genoese speaking small community in Bonifaziu. Very nice recipe, Thanks
One thing that i think would improve this would be to make a little more sauce, remove you pasta from the water 3 minutes before its al dente, add the pasta to the sauce along with a glass of the pasta cooking water and finish cooking the pasta in the sauce. This lets the pasta absorb the sauce and the excess starch will help emulsify and thicken the sauce.
hmmmmmmmmm.......... this looks interesting......
it is 🙂👍
Is that dish a Stufatu?🙄
Have it in a French cook book!😀
wow
😋
Do you have Breton crepe recipes?
Stéphane, I am preparing this dish and noticed the written recipe you skipped the onion.. How much onion do you use? On the video you show two yellow onions but don't know if you used them both.
I wonder if napoleon ate this while exiled there
Who knows maybe he grew up eating it.
He wasn’t exiled in Corsica, he was born there.
Elba...my bad, jeeze
@@nonservitiumEasy mistake to make, it was St. Helena that he was exiled too. Where they reckon the arsenic in the wallpaper helped speed his demise due to the damp climate.
He was born in Corsica and exiled to both of those Islands before mentioned. He was also ethnically Italian and came from a minor noble family in french terms, but his fam were big shot Italian Corsicans. I imagine a Ragu was a staple in their home growing up but who really knows.
I'm curious if the Corsican method of stuffing the meat with garlic and lardon is inspired by Italian braciole, or vice versa.
Next to Sardinia
Dans le texte de préparation de la recette, on ne mentionne pas l'ajout du bacon avec les oignons (In the same pot, add the onions. Cook over medium heat...)
And they have Pietra:)
00:11
Next to Sardinia
i might be doing this with pork tenderloin bc that s what I have lel
😋😋😋😋😋😋
This demonstration made me salivate unitl I almost drowned.
Okay, I obvisously didn't drown in saliva (my own, that is)...but I did go to the market and get a few things to make this dish. A couple of friends dropped by just as I was taking the pan out of the oven.
"Incredible" said one. An "Oral explosion of taste", said another. I was too busy chewing to reply.
There was only one problem. One very significant and troubling problem...there weren't any leftovers!
A delicious, satisfying, and rather easy dish. Don't delay...make it today!
Next to Sardinia.
Dang, dude!
Chef please give me answer.. What is continental cuisine.. Which part of europe ? And give me some example of continental dish.
Don't leave the ragout, put it away!
Napoleon island
i would switch to duck fat or lard for searing olive oil might be damaged or give the dish a bitter taste
Just a correction: you said Corsica is next to Sicily, it is adjacent to Sardinia not Sicily.
You couldn't find lardons, and you couldn't find the pasta you wanted - it's bringing back memories of Covid times...
Regardless of substituted ingredients (we all have to be flexible sometimes) this looked delicious. I'll definitely try this next time instead of my usual pasta Genovese.
next to sicily.... regarde une carte
He wanted to say sardinia give it a break mate
@@Qwertzu228 maybe...
@@Qwertzu228 what do you mean with a give it a break?! Guy just said its a mistaken info for somwone who has no clue like many ppl dont have a clue.
@@okrimko you must be fun at parties
@@Qwertzu228 you must be under 20
A pressure pot will cut the time to 25 minutes.
I'm not a fan of the pressure cooker. Taking your time with a slow cooking process will always produce superior flavours.
@@motosnape Under pressure water boil at higher temperatures keeping the moisture and flavour inside. Simple physics. On the other hand shorter cooking times means less electricity or gas.
Corsica sits next to Sardegna, not Sicily.
Sardinia
Ouf
First
Corsica is next to Sardinia, not Sicily
so the French part is the cooking, and the Italian part is sticking it with pasta.
Not😂 it's in style Italian all, the sauce over in this pasta "at cazzum" is french 😂😂
The bacon in the beef chunks was completely "raw" - fail.
Anyone else got triggered because he didn't deglaze before adding the meat? :D
Adding the wine and cooking for 30 minutes will deglaze
No, he uses the onions to release enough moisture and then pick up the stock from the browned meat. I prefer this way
Falla fare a un vero corso sta ricetta va
No - it's Martinique.
I usually follow your videos, but this time i'm pretty sure the dish shouldn't look that way. you cannot cook pasta and as side the sauce, this is what you make with boiled rice
Stupid frog doesn't even know Corsica is next to Sardinia, not Sicily