There’s a lack of good videos on beef bourguignon on the internet Alex! Trust me I’ve been looking for 2 days. You gotta give this dish the Alex treatment!
I have tears as well. A picnic ham and mash potatoes is my dish that reminds me of my grandma. Just made it yesterday and wow it was amazing. Always remember that smell.
A wonderful person who keeps their house full of wonderful smells and foods will never be forgotten. My own would pick Morel mushrooms when we went woodcutting. Then cook them in butter when we got back home. Holidays were always awesome because the family was cooking and baking. Those are always incredible memories. Thanks Alex. I'm cooking your recipe right now.
I love your videos and particularly this one. I have lived my entire life in the southern US and for the majority of adolescents live with my grandmother. She was the kitchen manager of a restaurant for big name bank here. She passed over 5 years now but the most fond memories of me being a child was at her house surrounded by her cooking. I very much enjoyed this video as it resonated with me deeply.
This series is hitting so many notes for me. I have been taking care of my grandmother since 2010, living with and caring for her in that time. For the last few years, she had many dental issues and, being a massive cook, was an incredible fan of homemade beef stew but she was then unable to chew it. I took it upon myself to try my hand at a bourguignon, and she went absolutely wild. She passed away at age 97 just over 2 months ago. Whenever I make this dish going forward, even if it's just for myself, I will forever correlate it to that deep feeling of family & togetherness that a shared meal can bring.
Man, 97, I wish we could all be so lucky to live that long. My grandfather died at 93 and even though I was very sad to see him go, I felt like I could celebrate his life rather than mourn his passing at that point. Keep cooking.
I'm sorry for your loss. I lost my grandma in 2021 at 92 years old. In the last 3 years, me and my mom took care of her until the end. It was harsh, but we gotta give back all the love we receive from her when growing up. Love that story you told. May your grandma rest in peace.
Wasn’t expecting to get teary during a cooking video. Alex, your story reminded me of my grandma. And although she was not French, she was Cuban, she too had a dish which she would make for me that was special. This video made me think of her and how much I miss her. Thank you Alex.
Hi Alex, I don't comment on videos very often, but I feel a debt to your grandma and to you for sharing this recipe and specific technique. After I viewed this for the first time I followed your recipe as closely as I could, except no beef shins, and it was the best beef bourguignon I had ever made. It is now the only way I make this family favorite. I am making it again today, probably the fifth time since I saw this video and every time I do, I think about my grandma and I feel the same love you have for yours and miss her terribly. This isn't just cooking or art. This is humanity. God bless you.
You just filled me up with nostalgia, and desire to cook some of my grandma's recipes. Specially since it would have been her 90th birthday. Thank you Alex
Toujours un grand plaisir de vous écouter et d'admirer le grand respect que vous montrez à votre mamie adorée ainsi qu'à ce grand classique de la cuisine française. Bien le bonjour de la Nouvelle France.
My grandma passed away recently, I remember the love she showed us through her cooking. This video brought back happy memories but also made me miss her even more. Love you Babush!
my grandma never made beef bourguignon, but the feeling of how you describe the memory of a meal made with love, care, and so much attention -- it brought me back too. Cheers alex! ❤
I lost my grandma in 2021. There is nothing like grandma's love so, for anyone that is reading this, cherish your time with your grandma if she is still close to you. I came here to see a beautiful dish and I'm leaving with my mind full of good memories with my grandma. Thank you.
Although this was not a recipe in my house growing up, the way you spoke to your grandmother brought me right back to mine. The love and memories in kitchen and home, will always be as strong as it was in that moment.
Alex, don’t get me wrong, you’re video series about the perfect version of a dish are highly entertaining and I’ve watched all your videos. But this video of you home cooking a childhood favourite is so heart warming and relatable. Great job man, salut 😊
This video is hitting hard. My grandma is in the hospital at the moment, and the doctors aren’t sure what’s wrong. I just started thinking about all the special meals that she made, and now I’m crying all over again. Thank you for making this video.
Man, I was raised by my grandma so she was my mom for everything and the little details you shared of yours reminded me of my own. She was someone who cooked most of her life and she had the same care and detail to every dish, been nigh a decade since she passed but this brought back wonderful memories
Alex, I have tears in my eyes watching this. How I miss both of my grandmothers and their specific culinary gifts. Yes, they always seemed to be cooking just for me, to make me happy, and so that I'd know I'm loved. Thanks for helping me remember this!!!
i honestly wasn't close to any of my grandmas, nor am i to most of my family really, but that ending segment still hit pretty hard. i hope someday i can impact someone/get impacted by someone that strongly with food, it sounds like such a precious experience
Alex I think you hit a heartstring in everyone who watches this ❤ This is why I love your channel it is made with the love of food most people don’t get and yet understand.
Would LOVE to see a series on your grandma's recipe! This was such a touching video. I am always delighted with your approach to food exploration and willingness to create new methods with traditionally enjoyed foods.
I love all your videos Alex, but this one is very special, because it’s really personal to you. I have fond memories of some of my grandma’s dishes, in particular her ragù alla bolognese (I’m from Bologna, though I don’t live in Italy anymore). I’ve been cooking it for more than two decades and every time I make it, it brings back memories of having Sunday lunch with my grandparents as kid. Thank you Alex!
I made this today for my wife and 8 year old daughter. She smelled it while it was marinating and said it was going to be gross! But then when it was cooked I said she had to try it. When I herd her say, ‘this is really good, mommy’ from the kitchen. I felt a warm swelling of love, in my stomach, for your grandma! 😊 Thanks! My grandma was from Czechoslovakia, she made something called ‘spanish birds’ it is a pickle, wrapped in cured ham and then flank steak, then simmered in gravy and served with slices of boiled bread dumplings. Try that some time.
I lost my grandmother 2 1/2 months ago in a freak accident. This video made me genuinely emotional. She was a good, strong, proud and kind woman. Little things remind me of my grandparents too. Smells of food, coffee in the morning and seeing little trinkets that remind me of something they’d keep from my childhood. It’s nice to see you have a recipe she created. Food lives for generations and I find that important. Immortalizing something to carry a memory on of someone, whether those who enjoy those traditions are aware of the roots or not, it’s still there and that’s amazing in its own right. Much love Alex,
What an amazing comparison to the restaurant dish. The restaurant episode was all about the ingredients and the presentation, the homemade recipe from Alex’s grandma episode is all about love, joy and happiness … Thank you for the reminder that cooking is not only for nourishment and truly an act of love and connection Merci
Hey Alex, today would have been my grandmother's 85th birthday, your passion for your grandmas recipies makes me miss my grandma but also make me tthankful for the meals she made for me. love your chanel, love Pete
I can feel the love and depth of feelings you had for you grandmother here in this video. Everyone who has been blessed to have a grandmother that fed them with love and had a "grandma's favorite dish" memory can relate. If I could go back in time... only once to meet someone it would be to eat my grandmothers food just one more time. Thanks for sharing Alex!
The chocolate… secret weapon! Another great episode and I must admit Julia Childs’ television shows introduced me to this dish. I have made it many times and love it dearly.
I do not now how you transmitted so many feelings thru this video and made me cry. For some reason I felt the love for your grandmother. So far, to me this is your best video yet, and I thank you for it.
Alex, thank you so much for sharing your grandma’s recipe with us. An authentic recipe will all of secrets being shared over generations is a beautiful thing!
I'm sad now. My grandmother was one of the best peoples in my life. And her being french, this ep hit a lot of the ole heart strings. Man i miss her :(
Wow! This is pure emotion. I would like to see more French recipes if possible, I always thought that French food is not for me but you are making me change my mind. 👍
Рік тому+1
French food is so varied even if some recipes are not for you, there's surely something you like in the mix. Pretty sure it's the same for all countries tho! I'm from southern france and our dishes are way different than north east or western France, it's quite cool when I travel around the country to be able to taste very different food in small restaurants.
Wow, this tasting session was emotional. Take care of your grandmas while you still can and cherish every moments with them. Merci Alex pour cette vidéo, elle m'a profondément touché.
When we were first married, my wife tried for a few years to make pancakes for me and was frustrated that they never seemed to be right for me. She gave up when I explained where, and more importantly when, I ate the pancakes I loved. It wasn't just the pancakes themselves, it was my grandfather taking me to a particular restaurant on cold, snowy Saturday mornings after driving me around my paper route. The memories were as much an ingredient as the flour.
I got so emotional while you were reminiscing about your grandma and seeing the old photos of you and your grandma. Such good vibes! Thanks. Nice recipe! Need to try this ASAP 😊
Here's my method: (note: I usually skip the pearl onions to lighten the workload) 0) Dry-brine beef at least 1 hour, up to 24 hours before cooking. 1) Cook the bacon, set aside, reserve the grease. 2) Sear the beef in bacon grease, then add white onion, then garlic-pressed garlic, then tomato paste, deglaze with wine. 3) Move everything from the pan to a pot with wine and beef broth - bring to boil, then simmer forever, skimming fat occasionally. 4) Boil button mushrooms until all water boils off, then add olive oil and saute them well. 5) 30 min before you want to eat, add the carrots and simmer on medium heat. This preserves their flavour. Also add thyme, rosemary, black pepper, and a corn starch or flour slurry to thicken broth. This is a good time to season to taste. 6) 5 min before serving, add the bacon and mushrooms.
This is a dish, with so much wealth in it. Not just the dish itself with the beef, the wine and the herbs. But the memories the feelings, that can bring you back to your childhood. It’s magic. You inspired me to make this at Christmas for my family 💕🎄
I just want to say that I love your attention to the camera work on this channel. Every shot is beautiful. Alongside excellent content, it makes me love this food channel so much.
Your story of your grandmother at serving brought me to tears. Completely reminds me of my own mother. Those nurtured meals of love, are irreplaceable....
Alex, I made this recipe today for my family and they absolutely loved it. Thanks so much, and Merry Christmas! I made your grandma's beef bourguignon and also my grandmother's apple cake. Yay for our grandmothers love shown through food
Thank you Alex and your Grandma, for sharing your recipe. I cooked it with ❤ for my family’s dinner tonight and it was delicious! I’ve not made it previously but will definitely make again.
Salut Alex, au Québec, on a des traditions de plats braisés comme celui-ci également. Ma grand-mère nous faisais son ragoût de pattes de cochon, traditionnellement sans pattes de cochon, mais avec des boulettes de porc et de lard dans une sauce très riche. La description du service au milieu de la table que tu fais dans ton vidéo m'a projeté directement dans sa cuisine. Jeannine nous à quitté cette année, j'ai la larme à l'œil au souvenir de sa cuisine remplie des gens pour qui sa nourriture était preuve d'amour et de réconfort. Merci énormément pour cet hommage poignant et célébrons les cuisines de grand-mères du monde entier!
Hi, Alex. I am a big fan of your channel, and a Patreon supporter, and I'm constantly telling family and friends about it. I especially love your meatball recipe, and have made it many times. You also got me started on baking bread using your "Homemade Bread for Beginners (ft. Pro Home Cooks)" recipe. My nine-year-old daughter calls it "kissing bread" because she loves it so much. Thank you for all that you have taught me, and for entertaining me in the process. I thought I would let you know that first the UA-cam link on your home page, in the sentence that begins "On my UA-cam channel...", is broken. The link has two copies of the right value, one after another, which confuses the browser. By the way, I first learned about your channel from a family member who retired from a career as a professional pastry chef after many years. He still loves to cook, and was raving about your show when we visited him once. So your audience is not only amateurs like me.
Merci pour les videos génial que tu fait et combien d'amour tu y met, j'aime bien que tu fait plus de que seulement montrer le résultat, mais aussi que tu essaie de comprendre la recette pour l’améliorer! Big fan de tes vidéos 🙏
Your video inspired me quite a while ago, specifically the "That's it, that's the smell" part. I finally made Beef Bourguignon last night, I followed Julia Child's recipe. It really is a spectacular dish and I felt a real sense of history in the depth of all of the flavors. I remember eating my grandmothers cooking just as fondly and though she didn't make this dish in particular it made me think of her fondly. Thanks so much!
How can you possibly improve Grandma’s recipe!? Thank you so much for sharing it. Listening to you describe it brings back memories of my own Nonna and her cooking. Thank you!😊
Salut Alex, we tried this recipe this Christmas. It tasted absolutely delicious and the entire family agreed with this assessment ! Merci beaucoup et joyeux Noël !!! :)
Aaah this bring back memories of when our family was all together for a Sunday lunch. Thank you for all the work you put in and bring back all the memories.
That chocolate is next level! Gonna try it next time. That's never in any cookbooks but truly a grandmother trick. Also recently I switched from coating the meat with flour to using beurre manié at the end. As a result I got less accidental burning.
dark cooking chocolate is a classic in french cuisine. Works well with many dark sauce. Btw, the only way to cook with butter without fearing burning it (butter burns at 120/130 C), is to use clarified butter. Its very easy to make, its just that its a little bit time consumming, you need to do it in advance. But At least, your meat or vegetables will burn way before your fat.
@@homasas4837 What I meant by burning is burning the flour, but yes burned butter is not pleasant. Actually clarified butter is pretty easy to buy in stores here in California because of Indian influence, except it's typically called by its Hindi name "ghee". In fact last time I made boeuf bourguignon I cooked everything in ghee.
Man, thank you so fucking much for being forthcoming with recipes. The fact that you share all your experience, learning, knowledge with people makes you a gem beyond your time.
I am making this for the first time this weekend, for my sister, whom I have not seen in 3+ years. Using a blade roast and cheek. Taking notes between both this video and the instant version you made later. I am excited to see how it turns out!
Whoooo Alex, i never thought that someone would trigger a memory of my grandmother like that. When you talked about yours, i got the one dish she server always for me. And i got tears in my eyes. Because i miss her. I’m gonna make her dish this week. Thanks for reminding me.
I almost cried, it brought memories about my grandma and it is not about the dish. Thanks a lot for this episode. It is time to create memories to our kids. 😢🎉
Not too long ago. I found out that there is French in my heritage instead of the Italian that I grew up believing was in there and I cannot think of a single French recipe that I’ve ever had so I’m definitely gonna have to make this and test out the roots of my heritage Alex, you always make me hungry. Thank you!
If you're american, try to find a cookbook about regional recipees. Flavor profiles, condiments, meats, fats are vaaastly different. Beef bourguignon is from Burgundy. But if you know from which other parts of France you are, you'll find fundamently different traditional recipees to do :3. A few of these, and among my favorite: -Gardian style veal, from Camargue (gardians are our local cowboys) -Cassoulet, bean and meat stew from the whole south west, often with ducks -Potée auvergnate. Potée is how we call most fresh cabbage recipees. Each region has its variants depending on the local meat. Auvergnate is the msot famous one, with smoked sausage, potatoes and salted pork. Is from Auvergne -Gratin dauphinois, potatoe casserole from the near-Alpes. -Axoa. The Basque ccountry is near Spain and the country of the whalermans. They have their own proto-indo-european language. May remind you from some mexican dishes, it's spicy, the region is known for its hot peppers. -Choucroute, from Alsace, my home country. Strong german influences here. -Carbonade flamande, a cousin of the boeuf bourguignon, but with beer, from the french flanders, in the north. I could go on, and miss out a lot sadly x). But yeah. If you know which region you're from, you will be able to have pleeeennty of fun (if you manage to find the local ingredients. Local charcuterie and cheese might be especially hard to find in the US, and can *very* wildly change the flavor profile, same for fishes of course)
Alex you make me cry. Food is something soo important to me, brings me amazing memories with family and friends. Since the lockdown I was unable to go back home see my family, but finally after 3 years this will be happening next month. I love the way you cook but specially in this video. Thanks for sharing this moment with us! 🙏🏻❤️🇧🇷
Everyone got teary eyed but Alex is smiling lol. I can feel his happiness. Yes it’s sad to lose our loved ones but this video shows, enjoy, in happiness bring them back to life in your recipe. Salut.
I have made this recipe and it has broken my brain, the intensity of flavour and smell... absolutely stunning. You can feel the love of your grandma Alex ♥
@4:00 My father said the secret to a good wine is if the area is prone to a period of frost. The cold causes the sugars in the grape to change so when the wine is made you have a better flavour. So I look for wines likely to experience good sunshine and periods of frost.
@@iceomistar4302 Well I haven't tasted every wine from California. I understand there are Mountains valleys and it does get cold snaps even though it is a warm climate. (I.e some years in December and January nearly all continental USA gets snow, so I can't say California is a scorched desert every year in all places to say it makes bad wines) I will go further in saying that for my parents' wedding they had California Champaigne in a time before they had to declare it sparkling wine due to not being from the French region. So I am sure my father found it to his satisfaction. See when the grape gets cold the sugars and liquids expand causing the grape to be lightly bruise and then have to repair itself. This changes the sugar structure as well taking the edge off the sweetness and also makes the taste a little more complex. So you can get good wines there. Myself I go for wines in North and East France as there are some I enjoy, also some from Italy and South America, particularly Chili make some lovely wines. But I will try and identify if a vinyard would be in a favourable location, however before first taste there is always a chance it is not to my taste or the vintner or negociant or whoever is doing the blend messed up. Ultimately trying to guess if a wine is good is like trying to get stock tips, or betting on horses. Little of what you consider prior to drinking It doesn't mean a thing until you taste and know if the wine is good. Drink it, make notes. Build up your pallet and a little database for your taste. See what you find in common for the wines. Soil, location, weather, grape variety, vinyard, master blender. All are a factor. Some wines need animal fats to taste nice as it is to acidic, some can be drunk alone. Others suit mild flavours such as fish or white meat. Some suit certain fruits or vegetables in a sauce for a dish. It is all newanced and subjective. But that was my father's biggest tip.
@@iceomistar4302 I use pinot noir from Oregon which is more like the reds from Burgundy. They are dry and understated, with more distinct fruit, floral, and mineral flavors compared to the richer, more alcoholic California pinots.
man! i was tearing up my entire desk, ithere will b nothing better than those dishes that feels like a warm hug. we all need to care and enjoy much more our parents and grandparents.
Just a little tip: if you're going to thicken a sauce with flour, there's no need to make a slurry. All you have to do is get a fine mesh sieve, lower it into the liquid, add half of the amount of flour you think you'll need into the sieve, and whisk; repeat for the rest of the flour. This is an excellent method to eliminate lumps. Plus, it looks really cool when you're doing that and someone walks into the kitchen 😂
I have a tip to make your boeuf bourguignon better, put a tiny bit of Marmite in the broth along with the tomato paste. It will enhance all of the flavours you want in the dish, without bringing a whole lot of it's own flavour. It's like putting Maggi in your soup.
As always, great content and looking forward to your "twist" to it! Quick question on process: >Temperature: why 200c and not 90c as in "slow roasting"? (to avoid too much liquid being lost; meat getting tougher than needed; >Convection: correct you've used convection for better circulation? (cranks up the temp even higher though) >Lid: have you had the lid on or slightly off to allow steam to escape? (Kenji talked about this once, has a science reason to allow steam to escape slightly) Thanks - for anyone who has a view!
I worked in a restaurant and made beef bourguinon once. It was good but NOTHING like you just showed us. Your grandma must have been an amazing person. Thank you for sharing!
My grandfather passed away in May this year, he was 97. He was my hero and my dearest friend. He loved food and had a sweet tooth like no other, I got that from him unfortunately for my pancreas. Watching you relive the precious moments with your grandma was very special not just to me judging by the comments. To anyone reading this, if your grandparents are around, cherish them and if they're not cherish the memories and the wonderful stories they told.
Thanks for sharing your story of love. Grandmas are the most special thing on this planet and their food is always a warm embrace. I think we all remember the steam the most when the dish was uncovered and then the aroma. ✌🏻
It’s crazy to me that smells and tastes bring back more memories much stronger and more present than actual pictures or even environments. Special flavours and smells will stay with you forever and will always be connected to certain people/situations of the past
I made this recipe following this video and it is amazing. When I follow recipes that come from a personal place of someone else I like to follow exactly. For this, I did feel a need to turn the heat down to 325F for the braise so the meat would not turn tough. It came out fantastic, meat cuts with a spoon. Thank you for sharing this video Alex, great recipe.
Alex, your story brought tears to my eyes. Thank you for sharing your grandmother's fantastic recipe. Very close to mine, but I will try hers as well. Ciao!
I too have a beautiful Memere, and the memories of her delicious food. I'm pretty sure this was the most heartfelt episode you have done so far. Outstanding!
You're gonna make a wonderful grandma one day, Alex :)
🤣🤣🤣 true.
Wait what
lmao
Love this comment! 😆😂
I believe it, anyone can be a grandma these days.
I am watching for research purposes, and it's bringing tears to my eyes. I loved that grandma.
There’s a lack of good videos on beef bourguignon on the internet Alex! Trust me I’ve been looking for 2 days. You gotta give this dish the Alex treatment!
I have tears as well. A picnic ham and mash potatoes is my dish that reminds me of my grandma. Just made it yesterday and wow it was amazing. Always remember that smell.
A wonderful person who keeps their house full of wonderful smells and foods will never be forgotten. My own would pick Morel mushrooms when we went woodcutting. Then cook them in butter when we got back home. Holidays were always awesome because the family was cooking and baking. Those are always incredible memories. Thanks Alex. I'm cooking your recipe right now.
I love your videos and particularly this one. I have lived my entire life in the southern US and for the majority of adolescents live with my grandmother.
She was the kitchen manager of a restaurant for big name bank here. She passed over 5 years now but the most fond memories of me being a child was at her house surrounded by her cooking. I very much enjoyed this video as it resonated with me deeply.
When it’s grandma’s recipe, nothing else compares 😊
my grandma boils cabbage until it falls apart and gross.
not all grandma's recipes are equal, unfortunately
@@KinkyLettuce My partner's grandmother is much the same. Every single vegetable needs to be cooked to mush. My own grandmother couldn't cook at all.
My grandma scrambled eggs with hot dogs in it, wasn't for me. Guess the rules don't apply in rural Arkansas. Lol
@@KinkyLettuce my grandma's cooking looks and tastes like a truck hit them :/
I'm French and I learned to cook with my grandma as both my parents didn't cook. Oh and of course she did a bourguignon too
This moved me. I lost my father last year to cancer and he loved beef bourguinion - used to make it quite often for us as a child.
Rest in peace to your father. Also lost mine recently. Hope you're doing well friend
A super thanks with a nice story and Alex couldn’t even be bothered to reply or even like it, that’s a shame! Sorry for your loss James.
This series is hitting so many notes for me. I have been taking care of my grandmother since 2010, living with and caring for her in that time. For the last few years, she had many dental issues and, being a massive cook, was an incredible fan of homemade beef stew but she was then unable to chew it. I took it upon myself to try my hand at a bourguignon, and she went absolutely wild. She passed away at age 97 just over 2 months ago. Whenever I make this dish going forward, even if it's just for myself, I will forever correlate it to that deep feeling of family & togetherness that a shared meal can bring.
Very touching, i'm in tears right now. Big love to you and your grandma.
rest her soul that was touching
Man, 97, I wish we could all be so lucky to live that long. My grandfather died at 93 and even though I was very sad to see him go, I felt like I could celebrate his life rather than mourn his passing at that point. Keep cooking.
I'm sorry for your loss. I lost my grandma in 2021 at 92 years old. In the last 3 years, me and my mom took care of her until the end. It was harsh, but we gotta give back all the love we receive from her when growing up. Love that story you told. May your grandma rest in peace.
Whats a massive cook
Wasn’t expecting to get teary during a cooking video. Alex, your story reminded me of my grandma. And although she was not French, she was Cuban, she too had a dish which she would make for me that was special. This video made me think of her and how much I miss her. Thank you Alex.
I felt exactly the same way, I could not hold the tears back
Same, and mine was Cuban as well. Oh her plantanitos were the best
How does this guy not have a Netflix deal, yet? Great concepts, writing, production and performance.
Hi Alex, I don't comment on videos very often, but I feel a debt to your grandma and to you for sharing this recipe and specific technique. After I viewed this for the first time I followed your recipe as closely as I could, except no beef shins, and it was the best beef bourguignon I had ever made. It is now the only way I make this family favorite. I am making it again today, probably the fifth time since I saw this video and every time I do, I think about my grandma and I feel the same love you have for yours and miss her terribly.
This isn't just cooking or art. This is humanity. God bless you.
You just filled me up with nostalgia, and desire to cook some of my grandma's recipes. Specially since it would have been her 90th birthday. Thank you Alex
Toujours un grand plaisir de vous écouter et d'admirer le grand respect que vous montrez à votre mamie adorée ainsi qu'à ce grand classique de la cuisine française. Bien le bonjour de la Nouvelle France.
My grandma passed away recently, I remember the love she showed us through her cooking. This video brought back happy memories but also made me miss her even more. Love you Babush!
my grandma never made beef bourguignon, but the feeling of how you describe the memory of a meal made with love, care, and so much attention -- it brought me back too. Cheers alex! ❤
Telling the stories of our ancestors is the kindest gift we can give them. Merci pour le récit et la recette.
I lost my grandma in 2021. There is nothing like grandma's love so, for anyone that is reading this, cherish your time with your grandma if she is still close to you. I came here to see a beautiful dish and I'm leaving with my mind full of good memories with my grandma. Thank you.
Although this was not a recipe in my house growing up, the way you spoke to your grandmother brought me right back to mine. The love and memories in kitchen and home, will always be as strong as it was in that moment.
Alex, don’t get me wrong, you’re video series about the perfect version of a dish are highly entertaining and I’ve watched all your videos. But this video of you home cooking a childhood favourite is so heart warming and relatable. Great job man, salut 😊
@あけみ まつだ sure thing bro
This video is hitting hard. My grandma is in the hospital at the moment, and the doctors aren’t sure what’s wrong. I just started thinking about all the special meals that she made, and now I’m crying all over again. Thank you for making this video.
Man, I was raised by my grandma so she was my mom for everything and the little details you shared of yours reminded me of my own. She was someone who cooked most of her life and she had the same care and detail to every dish, been nigh a decade since she passed but this brought back wonderful memories
Very similar situation on my end. So much love. A tost to the champions whose memories will always be there
Alex, I have tears in my eyes watching this. How I miss both of my grandmothers and their specific culinary gifts. Yes, they always seemed to be cooking just for me, to make me happy, and so that I'd know I'm loved. Thanks for helping me remember this!!!
I almost cried, I have very strong memories of cooking for and sharing food with people I love.
i honestly wasn't close to any of my grandmas, nor am i to most of my family really, but that ending segment still hit pretty hard. i hope someday i can impact someone/get impacted by someone that strongly with food, it sounds like such a precious experience
Sometimes family comes by choice, rather than by blood. Just find the people who love you and make them your family.
Alex I think you hit a heartstring in everyone who watches this ❤
This is why I love your channel it is made with the love of food most people don’t get and yet understand.
Hearing you talk about your grandma was the best part.
Would LOVE to see a series on your grandma's recipe! This was such a touching video. I am always delighted with your approach to food exploration and willingness to create new methods with traditionally enjoyed foods.
This was magnificent Alex....thank you for sharing your trip down memory lane with your grandma.
I love all your videos Alex, but this one is very special, because it’s really personal to you. I have fond memories of some of my grandma’s dishes, in particular her ragù alla bolognese (I’m from Bologna, though I don’t live in Italy anymore). I’ve been cooking it for more than two decades and every time I make it, it brings back memories of having Sunday lunch with my grandparents as kid. Thank you Alex!
Nothing compares to a grandmothers food :) Its filled with love
I made this today for my wife and 8 year old daughter. She smelled it while it was marinating and said it was going to be gross!
But then when it was cooked I said she had to try it. When I herd her say, ‘this is really good, mommy’ from the kitchen.
I felt a warm swelling of love, in my stomach, for your grandma! 😊
Thanks!
My grandma was from Czechoslovakia, she made something called ‘spanish birds’ it is a pickle, wrapped in cured ham and then flank steak, then simmered in gravy and served with slices of boiled bread dumplings. Try that some time.
I lost my grandmother 2 1/2 months ago in a freak accident. This video made me genuinely emotional. She was a good, strong, proud and kind woman. Little things remind me of my grandparents too. Smells of food, coffee in the morning and seeing little trinkets that remind me of something they’d keep from my childhood. It’s nice to see you have a recipe she created. Food lives for generations and I find that important. Immortalizing something to carry a memory on of someone, whether those who enjoy those traditions are aware of the roots or not, it’s still there and that’s amazing in its own right.
Much love Alex,
What an amazing comparison to the restaurant dish. The restaurant episode was all about the ingredients and the presentation, the homemade recipe from Alex’s grandma episode is all about love, joy and happiness …
Thank you for the reminder that cooking is not only for nourishment and truly an act of love and connection
Merci
Hey Alex, today would have been my grandmother's 85th birthday, your passion for your grandmas recipies makes me miss my grandma but also make me tthankful for the meals she made for me. love your chanel, love Pete
I can feel the love and depth of feelings you had for you grandmother here in this video. Everyone who has been blessed to have a grandmother that fed them with love and had a "grandma's favorite dish" memory can relate. If I could go back in time... only once to meet someone it would be to eat my grandmothers food just one more time. Thanks for sharing Alex!
The chocolate… secret weapon! Another great episode and I must admit Julia Childs’ television shows introduced me to this dish. I have made it many times and love it dearly.
Chocolate is a popular "secret ingredient" for chili con carne as well. Cocoa and beef just work so well together!
I do not now how you transmitted so many feelings thru this video and made me cry. For some reason I felt the love for your grandmother. So far, to me this is your best video yet, and I thank you for it.
Alex, thank you so much for sharing your grandma’s recipe with us. An authentic recipe will all of secrets being shared over generations is a beautiful thing!
I'm sad now. My grandmother was one of the best peoples in my life. And her being french, this ep hit a lot of the ole heart strings. Man i miss her :(
Wow! This is pure emotion. I would like to see more French recipes if possible, I always thought that French food is not for me but you are making me change my mind. 👍
French food is so varied even if some recipes are not for you, there's surely something you like in the mix. Pretty sure it's the same for all countries tho!
I'm from southern france and our dishes are way different than north east or western France, it's quite cool when I travel around the country to be able to taste very different food in small restaurants.
Wow, this tasting session was emotional.
Take care of your grandmas while you still can and cherish every moments with them.
Merci Alex pour cette vidéo, elle m'a profondément touché.
When we were first married, my wife tried for a few years to make pancakes for me and was frustrated that they never seemed to be right for me.
She gave up when I explained where, and more importantly when, I ate the pancakes I loved. It wasn't just the pancakes themselves, it was my grandfather taking me to a particular restaurant on cold, snowy Saturday mornings after driving me around my paper route. The memories were as much an ingredient as the flour.
Really good explanation. I feel this 😭
I got so emotional while you were reminiscing about your grandma and seeing the old photos of you and your grandma. Such good vibes! Thanks. Nice recipe! Need to try this ASAP 😊
Here's my method: (note: I usually skip the pearl onions to lighten the workload)
0) Dry-brine beef at least 1 hour, up to 24 hours before cooking.
1) Cook the bacon, set aside, reserve the grease.
2) Sear the beef in bacon grease, then add white onion, then garlic-pressed garlic, then tomato paste, deglaze with wine.
3) Move everything from the pan to a pot with wine and beef broth - bring to boil, then simmer forever, skimming fat occasionally.
4) Boil button mushrooms until all water boils off, then add olive oil and saute them well.
5) 30 min before you want to eat, add the carrots and simmer on medium heat. This preserves their flavour. Also add thyme, rosemary, black pepper, and a corn starch or flour slurry to thicken broth. This is a good time to season to taste.
6) 5 min before serving, add the bacon and mushrooms.
This is a dish, with so much wealth in it. Not just the dish itself with the beef, the wine and the herbs. But the memories the feelings, that can bring you back to your childhood. It’s magic. You inspired me to make this at Christmas for my family 💕🎄
I just want to say that I love your attention to the camera work on this channel. Every shot is beautiful. Alongside excellent content, it makes me love this food channel so much.
Your story of your grandmother at serving brought me to tears. Completely reminds me of my own mother. Those nurtured meals of love, are irreplaceable....
Gosh this was such a touching story, Alex. Bravo to you and your lovely grandma
Alex, I made this recipe today for my family and they absolutely loved it. Thanks so much, and Merry Christmas! I made your grandma's beef bourguignon and also my grandmother's apple cake. Yay for our grandmothers love shown through food
Fancy restaurant dishes are nice and all, but nothing beats grandma’s secret recipes
Thank you Alex and your Grandma, for sharing your recipe. I cooked it with ❤ for my family’s dinner tonight and it was delicious! I’ve not made it previously but will definitely make again.
Salut Alex, au Québec, on a des traditions de plats braisés comme celui-ci également. Ma grand-mère nous faisais son ragoût de pattes de cochon, traditionnellement sans pattes de cochon, mais avec des boulettes de porc et de lard dans une sauce très riche. La description du service au milieu de la table que tu fais dans ton vidéo m'a projeté directement dans sa cuisine. Jeannine nous à quitté cette année, j'ai la larme à l'œil au souvenir de sa cuisine remplie des gens pour qui sa nourriture était preuve d'amour et de réconfort. Merci énormément pour cet hommage poignant et célébrons les cuisines de grand-mères du monde entier!
Salut Remz, au Newfoundland. Can you imagine this cooked with Moose Roast or Caribou? 🤯
@@mfuchs123 Haha I sure can! My mother makes a giant stewed pot pie with moose and deer every year when my brother comes back from hunting :)
Oh man, Quebec meatpies are legendary. I love them. Now there's an idea for a video!
Alex, this is one of your best videos. True love that can be felt. Thank you!
Hi, Alex. I am a big fan of your channel, and a Patreon supporter, and I'm constantly telling family and friends about it. I especially love your meatball recipe, and have made it many times. You also got me started on baking bread using your "Homemade Bread for Beginners (ft. Pro Home Cooks)" recipe. My nine-year-old daughter calls it "kissing bread" because she loves it so much. Thank you for all that you have taught me, and for entertaining me in the process.
I thought I would let you know that first the UA-cam link on your home page, in the sentence that begins "On my UA-cam channel...", is broken. The link has two copies of the right value, one after another, which confuses the browser.
By the way, I first learned about your channel from a family member who retired from a career as a professional pastry chef after many years. He still loves to cook, and was raving about your show when we visited him once. So your audience is not only amateurs like me.
Merci pour les videos génial que tu fait et combien d'amour tu y met, j'aime bien que tu fait plus de que seulement montrer le résultat, mais aussi que tu essaie de comprendre la recette pour l’améliorer! Big fan de tes vidéos 🙏
Grandma makes it best
Your video inspired me quite a while ago, specifically the "That's it, that's the smell" part. I finally made Beef Bourguignon last night, I followed Julia Child's recipe. It really is a spectacular dish and I felt a real sense of history in the depth of all of the flavors. I remember eating my grandmothers cooking just as fondly and though she didn't make this dish in particular it made me think of her fondly. Thanks so much!
My dad used to cook this dish in winter or cool days, he always said: Food for the soul.
How can you possibly improve Grandma’s recipe!? Thank you so much for sharing it. Listening to you describe it brings back memories of my own Nonna and her cooking. Thank you!😊
Salut Alex, we tried this recipe this Christmas. It tasted absolutely delicious and the entire family agreed with this assessment ! Merci beaucoup et joyeux Noël !!! :)
Aaah this bring back memories of when our family was all together for a Sunday lunch. Thank you for all the work you put in and bring back all the memories.
That chocolate is next level! Gonna try it next time. That's never in any cookbooks but truly a grandmother trick.
Also recently I switched from coating the meat with flour to using beurre manié at the end. As a result I got less accidental burning.
dark cooking chocolate is a classic in french cuisine. Works well with many dark sauce. Btw, the only way to cook with butter without fearing burning it (butter burns at 120/130 C), is to use clarified butter. Its very easy to make, its just that its a little bit time consumming, you need to do it in advance. But At least, your meat or vegetables will burn way before your fat.
@@homasas4837 What I meant by burning is burning the flour, but yes burned butter is not pleasant. Actually clarified butter is pretty easy to buy in stores here in California because of Indian influence, except it's typically called by its Hindi name "ghee". In fact last time I made boeuf bourguignon I cooked everything in ghee.
Man, thank you so fucking much for being forthcoming with recipes. The fact that you share all your experience, learning, knowledge with people makes you a gem beyond your time.
I am making this for the first time this weekend, for my sister, whom I have not seen in 3+ years. Using a blade roast and cheek. Taking notes between both this video and the instant version you made later. I am excited to see how it turns out!
best way I know to show appreciation/love.
How'd it go?
when looking for new recipes, I dont pull out a cookbook. I go searching for grandma/pa recipes. Those are the most flavorful and full of love.
Look at that pasta dryer in the background. Nemesis!!!
Whoooo Alex, i never thought that someone would trigger a memory of my grandmother like that. When you talked about yours, i got the one dish she server always for me. And i got tears in my eyes. Because i miss her. I’m gonna make her dish this week. Thanks for reminding me.
That look delicious! And the challenge is going to be just as delicious, of that I am sure. Merci Alex.
I almost cried, it brought memories about my grandma and it is not about the dish. Thanks a lot for this episode. It is time to create memories to our kids. 😢🎉
Not too long ago. I found out that there is French in my heritage instead of the Italian that I grew up believing was in there and I cannot think of a single French recipe that I’ve ever had so I’m definitely gonna have to make this and test out the roots of my heritage
Alex, you always make me hungry. Thank you!
Major A. Hole, you'll fit right in with us Frenchies.
If you're american, try to find a cookbook about regional recipees. Flavor profiles, condiments, meats, fats are vaaastly different. Beef bourguignon is from Burgundy. But if you know from which other parts of France you are, you'll find fundamently different traditional recipees to do :3. A few of these, and among my favorite:
-Gardian style veal, from Camargue (gardians are our local cowboys)
-Cassoulet, bean and meat stew from the whole south west, often with ducks
-Potée auvergnate. Potée is how we call most fresh cabbage recipees. Each region has its variants depending on the local meat. Auvergnate is the msot famous one, with smoked sausage, potatoes and salted pork. Is from Auvergne
-Gratin dauphinois, potatoe casserole from the near-Alpes.
-Axoa. The Basque ccountry is near Spain and the country of the whalermans. They have their own proto-indo-european language. May remind you from some mexican dishes, it's spicy, the region is known for its hot peppers.
-Choucroute, from Alsace, my home country. Strong german influences here.
-Carbonade flamande, a cousin of the boeuf bourguignon, but with beer, from the french flanders, in the north.
I could go on, and miss out a lot sadly x). But yeah. If you know which region you're from, you will be able to have pleeeennty of fun (if you manage to find the local ingredients. Local charcuterie and cheese might be especially hard to find in the US, and can *very* wildly change the flavor profile, same for fishes of course)
Tell me you're from america without telling me you're from america...
@@Uryendel meh. The term heritage is gentle, let people alone.
@@marcbuisson2463 Un bon cassoulet en hiver ça réchauffe bien comme il faut. Il faut juste pas avoir de rendez-vous le lendemain.
Alex you make me cry. Food is something soo important to me, brings me amazing memories with family and friends. Since the lockdown I was unable to go back home see my family, but finally after 3 years this will be happening next month. I love the way you cook but specially in this video. Thanks for sharing this moment with us! 🙏🏻❤️🇧🇷
This is so beautiful, it's like we had the same grandma
Where are you from?
Everyone got teary eyed but Alex is smiling lol. I can feel his happiness. Yes it’s sad to lose our loved ones but this video shows, enjoy, in happiness bring them back to life in your recipe. Salut.
Just made this recipe... it's really good!!! The chocolate is a really nice touch!
si amer...
Tried the recipe today and what can I say… it was just absolutely lovely.
Thanks to you and your grandma 🫶🏽
You & your grandma are my Christmas inspiration!
I have made this recipe and it has broken my brain, the intensity of flavour and smell... absolutely stunning. You can feel the love of your grandma Alex ♥
@4:00 My father said the secret to a good wine is if the area is prone to a period of frost. The cold causes the sugars in the grape to change so when the wine is made you have a better flavour. So I look for wines likely to experience good sunshine and periods of frost.
Interesting, so Californian wine isn't recommended then?
@@iceomistar4302 Well I haven't tasted every wine from California. I understand there are Mountains valleys and it does get cold snaps even though it is a warm climate. (I.e some years in December and January nearly all continental USA gets snow, so I can't say California is a scorched desert every year in all places to say it makes bad wines) I will go further in saying that for my parents' wedding they had California Champaigne in a time before they had to declare it sparkling wine due to not being from the French region. So I am sure my father found it to his satisfaction.
See when the grape gets cold the sugars and liquids expand causing the grape to be lightly bruise and then have to repair itself. This changes the sugar structure as well taking the edge off the sweetness and also makes the taste a little more complex.
So you can get good wines there. Myself I go for wines in North and East France as there are some I enjoy, also some from Italy and South America, particularly Chili make some lovely wines. But I will try and identify if a vinyard would be in a favourable location, however before first taste there is always a chance it is not to my taste or the vintner or negociant or whoever is doing the blend messed up.
Ultimately trying to guess if a wine is good is like trying to get stock tips, or betting on horses. Little of what you consider prior to drinking It doesn't mean a thing until you taste and know if the wine is good. Drink it, make notes. Build up your pallet and a little database for your taste. See what you find in common for the wines. Soil, location, weather, grape variety, vinyard, master blender. All are a factor.
Some wines need animal fats to taste nice as it is to acidic, some can be drunk alone. Others suit mild flavours such as fish or white meat. Some suit certain fruits or vegetables in a sauce for a dish. It is all newanced and subjective. But that was my father's biggest tip.
@@iceomistar4302 I use pinot noir from Oregon which is more like the reds from Burgundy. They are dry and understated, with more distinct fruit, floral, and mineral flavors compared to the richer, more alcoholic California pinots.
man! i was tearing up my entire desk, ithere will b nothing better than those dishes that feels like a warm hug. we all need to care and enjoy much more our parents and grandparents.
Just a little tip: if you're going to thicken a sauce with flour, there's no need to make a slurry. All you have to do is get a fine mesh sieve, lower it into the liquid, add half of the amount of flour you think you'll need into the sieve, and whisk; repeat for the rest of the flour. This is an excellent method to eliminate lumps. Plus, it looks really cool when you're doing that and someone walks into the kitchen 😂
I’ve never had this until you shared this video last year. Now I’m back to do it all again. Thank you for everything dude.
I have a tip to make your boeuf bourguignon better, put a tiny bit of Marmite in the broth along with the tomato paste. It will enhance all of the flavours you want in the dish, without bringing a whole lot of it's own flavour. It's like putting Maggi in your soup.
As always, great content and looking forward to your "twist" to it!
Quick question on process:
>Temperature: why 200c and not 90c as in "slow roasting"? (to avoid too much liquid being lost; meat getting tougher than needed;
>Convection: correct you've used convection for better circulation? (cranks up the temp even higher though)
>Lid: have you had the lid on or slightly off to allow steam to escape? (Kenji talked about this once, has a science reason to allow steam to escape slightly)
Thanks - for anyone who has a view!
Alex returning home after filming : honey, just order a takeaway for yourself, I had a rough day at work and need to lay on the couch. 😂
I worked in a restaurant and made beef bourguinon once. It was good but NOTHING like you just showed us. Your grandma must have been an amazing person. Thank you for sharing!
Never met any of my Grandmas.,....makes me sad not having that feeling that most have about a caring Grandma and Lovely Food. It is what it is eh
I have the same sentiment about my granddads who I never met, but without the food element - they'd have been sh*t cooks 😉
Alex... as always you hit another homerun. You and your videos are absolutely the BEST!!! You are a true blessing and a joy to watch
Nonchalantly setting the electric oven @200°C for six hours...
Remind me what did Macron say about saving energy again? 😂
Looking great though ! 😋
The love and memories from a grandmothers meal is incomparable
“I need a bunch of dried herbs.” Picks up a bunch of fresh herbs. 😏
Nostalgia is a powerful ingredient!!! Can't wait to see how you level up this dish.
"This might seem like too much garlic" Too much garlic? There is no such thing.
My grandfather passed away in May this year, he was 97. He was my hero and my dearest friend. He loved food and had a sweet tooth like no other, I got that from him unfortunately for my pancreas. Watching you relive the precious moments with your grandma was very special not just to me judging by the comments. To anyone reading this, if your grandparents are around, cherish them and if they're not cherish the memories and the wonderful stories they told.
Who would ever think 5 cloves of garlic is too much? I was thinking it wasn't enough :P.
Thanks for sharing your story of love. Grandmas are the most special thing on this planet and their food is always a warm embrace. I think we all remember the steam the most when the dish was uncovered and then the aroma. ✌🏻
It’s crazy to me that smells and tastes bring back more memories much stronger and more present than actual pictures or even environments. Special flavours and smells will stay with you forever and will always be connected to certain people/situations of the past
LOVE the double strand of pearls in the old photo of you and your grandmother. Beautiful! I love pearls.
I made this recipe following this video and it is amazing. When I follow recipes that come from a personal place of someone else I like to follow exactly. For this, I did feel a need to turn the heat down to 325F for the braise so the meat would not turn tough. It came out fantastic, meat cuts with a spoon. Thank you for sharing this video Alex, great recipe.
Alex, your story brought tears to my eyes. Thank you for sharing your grandmother's fantastic recipe. Very close to mine, but I will try hers as well. Ciao!
I too have a beautiful Memere, and the memories of her delicious food. I'm pretty sure this was the most heartfelt episode you have done so far. Outstanding!
This is spectacular Alex. My thanks to your Grandmother for this dish!
This is perhaps your best video yet and would make your grandma smile like crazy
Tried making this yesterday for the first time, and it came out deeeeelicious. Awesome stuff, great explanations.