Lamb Stew / Estouffade - Bruno Albouze
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- Опубліковано 29 чер 2024
- A flavorful lamb stew (Agneau en Estouffade) / ragout / braised lamb, navarin, Tajine... Learn how to bone lamb shoulder first to make an earthy lamb stock with the bones and other great tips and techniques to successfully bring up this classic dish to another level 😋
To get the full recipe go to brunoalbouze.com
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I am a chef from Egypt and I love your interest in detail .. I want to send greetings to all of you from Egypt and apologize for the weakness of my English language but I work to improve it I love you all
Your English is fine
Nothing wrong with your english, its perfect. Maybe the use of the dots needs improving ;-)
Greetings to you from Iowa, USA. Your English is better than many Americans on the internet.
Yes Chief!
You should read our Arabic. Not pretty.
3:16 that serious face after laughing always KILLS me. 😂
This guy deserves more subs.
The lamb stew was so flavoursome and mouth-watering...absolutely delicious, I religiously followed the recipe, from the stock to the candied orange peel,
even the pickiest guest enjoyed it with all senses. Thank you Bruno for your faultless recipes, you never disappoint
greetings from Australia
Thank you! 2019 is going to be even better 🤗
Lamborghini 😂😂😂
Bugatti!!!!
It was so bad that was good!
Bad joke man
🧐🤤😉😂
He is perfect! 😂
This is delicious. I’ve made it three times now and the flavour is remarkable. Bruno’s tip on roasting the bones, smearing them with tomato paste and then roasting them again is one of the best cooking tips I’ve ever been lucky enough to see. The difference in the flavour is mind blowing. The flavour jumps from the stock. You’ll never not roast your bones after you’ve done it the first time. Amazing!
5 star stew!
Amazing!
Thanks for the inspiration!
It’s absolutely delicious!
The Lamborghini joke though LMAO
I tried this last night. Incredible flavours in the sauce. The meat was so tender. Great recipe which I will certainly try again.
J'ai appris à maîtriser les bouillons et les fumets grâce à vos vidéos, merci chef. Encore une recette excellente, moi qui adore l'agneau.
OMG! This stew will melt in your mouth! Savor the Flavor!
Came back from a trip to Montreal where I was visiting French bistros and restaurants. Then I had to learn the recipes and style. So glad I found your channel. Keep it up
I have to make this one for Christmas. Thanks Chef Bruno! You’re simply the best chef!
You're amazing 😉 I just love everything you do.
Bruno, you sir, are my hero - sharing such incredible recipes with your charisma, that is awesome!
Sooo delicious!! You should try adding dried prunes to the stew. It pairs so good and adds a sweet and sour taste. It’s used in traditional Persian lamb dishes. I know it sounds odd but trust me.
I was thinking the exact same thing! Prunes are so wonderful in this kind of stew ❤️❤️❤️❤️❤️❤️❤️
They have traditonal tajine with lamb and stew in North Africa. It's well known here in France. So not weird at all. Bruno is French so..
I'd probably not use prunes if you have already used the candied orange peels. The flavors would clash I think. The peels and prunes serve similar purposes though and are probably each delicious on their own.
SpaghettiToaster orange and prunes compliment each other very well. I put both of them in my stew and it’s delicious!
@@Craftmasterist Yeah I guess for such a big pot of stew there's enough room to put both
Très inspirant comme toujours chef ! C'est bientôt la saison des estouffades, des daubes, des bouillons ici en France. Vivement l'automne avec cette nouvelle recette ! Merci Bruno.
Looks so good, I wish I have the time or patience to cook this recipe for hours.
I love his cooking and I love his sense of humor
Lovely. I can't wait for my own kitchen! I am going to try loads of your recipes.
thanks, now I know what to make for my dad's birthday
Bruno thank you for your generosity. Brazil
There is something hypnotic in your voice, I like it...
Omg!!!! I love your passion of cooking
U r a superhero Chef!! Amazing dishes and great recipes.. God Bless You!!
Philippines is saying hello chef Bruno Albouze love watching your channel, especially your desserts i have a bit of sweet tooth. thanks for you knowledge of food.
OMG he combined a joke with a death stare.
Chef, please show me your techniques, I want to be your apprentice..!!! Greetings from Venezuela
It looks delicious. I will try that this week.
Great. I will do it tomorrow. Ey, once I tried an amazing gateau at Limoges. I bought it at the Saturday market, it was made by farmers. It looked simple. It was made with chesnut cream/filling and a thin layer of chocolate. If you get short of ideas, that I don't think, I would love to learn how to do it.
It looked like this:
www.gralon.net/articles/gastronomie-et-alimentation/alimentation/article-le-pave-a-la-chataigne-glacage-chocolat---une-recette-limousine-7659.htm
I tried it 17 y.a., but, I still remember it.
Thanks Bruno. I made this today for the family. Turned out great. But it was a ton of work LOL.
81MrKMan Bravo 🤗
This man is a dream, and so is his food!!!
I am an easy Bruno's fan, I see the video and instantly like it
That "Lamborghini" joke is like a good stew to me. It was better the next day. I found myself thinking about that joke out of nowhere the next day and just broke out into laughter but when I heard Bruno say it the first time, I just had a tiny chuckle. lol
True story.
I love you..,your every dish i applied..,very good feedback from customer.
just amazing , you are simple the best
nice great food Crazy dish Taste of heaven
I’m from Thailand very like your video,follow you all video .
Bruno this huge chop piece so tempting way u cut soooo professional
Looks delicious. Can’t beat Australian lamb. Grew up on it! 🐑🍽🥇
dang... the Lamb-bourgini is incredible
Bonjour, depuis plus d'un an je continue à suivre vos vidéo. Vous êtes tellement sympa et précis dans le détail de vos recettes que vous donnez envie de réaliser vos recettes, mais, mais, mais ce n'set pas si simple !! c'est là qu'on se rend compte qu'il y a quelques choses en vous que je ne l'ai pas: le talent. Merci Bruno et bonjour de Marseille
Bahman T. Merci beaucoup et vive Marseille! Je regarde la série Marseille avec Gérard Depardieu sur Netflix 🤗
Bonjour Bruno de La Suisse et merci pour tas recette Grandiose..
The best cooking channel on UA-cam. Honest and recognizable food, not those Michelin star paintings some chefs produce. Check his Bio on his website, this is a serious professional.
Bruno tears apart the lamb’s shoulder like a hungry papa wolf who has a pack of hungry pupper wolvies to feed in the den. Ow-ow-owooh!
You are the best CHEFF in whole Universe Boss.All the best from Poland.
😪 C'est merveilleux!
great recipe...
i recently found out a new cake but havent find a proper recipe about it,so it would be awesome as a french man to make a killer Marjolaine cake...
Great recipe, thanks Bruno!
Magnifique!
Hi chef nice to see you here thanks so much. My God bless you.
You are the best chef ever 😍
Thanks Bruno!
It looks so delicious... we call it “Ensopado de Borrego”
And less expensive than a Lamborghini 😂😂
Love from Portugal
Oh wow so delicious 😋
7 stars Michelin - it's Incredible!!!
BRUNO !!!! YOU NEED TO STOP....... YOU JUST TO GOOD :) THANK YOU.
Thanks Chef
as always amazing Bruno!!!!
I know what... I love your voice,hahaha
And of course I love all your recipes:)
mr. Albouze....you are GREAT!
saludos desde Puero Rico.
J adore👍👍👍👍👍👍 Bravo 👌
un ragoût "beau comme un camion" ! - mieux qu'une Lamborghini pardi ! - viande fondante à souhait !
really i enjoy too much when i see you r videos
really you r a smart chief and also funny
Can I use goat meat instead of lamb? It's kinda expensive from where I'm from..
Goat is perfect; it just has to to stew for longer until it's all tender. I like using goat in flavourful Mediterranean Ragouts.
of course you can, actually his is a staple base recipe for any stewed meat really. you will find yourself adding to it your own technique and flavor. Have fun cooking.
Simply the best!
Yummy...this looks so delicious
As always KING
05:11 Really, you take the lid that went just out of the oven with your fingers ? He he he... TV Blooper !
last time i've had this was at Olives inside Bellagio in Vegas .. it was delicious .. something tells me what bruno made there its even better :) Lamb"orghini its faster then a lamb hahahhaa love you chef .. i wonder if bruno was the chef at Olives :)
"Browning the surfers of the meat"
Bonjoir mousseur Albouze c'est recette provencal? Bon merci. Have to try.
Question, why would you remove the vegetables from the stew itself? Blending them into the stew for an additional level of both texture and to introduce a level of thickness associated with such stews prevents overall waste.
Good question. That's how it goes for mirepoix in stocks and stews.. you never eat them simply because when it cooks for that long, there is nothing interesting about eating it anymore - Brand new veggies are always cooked or steamed separately which takes between 10 to 25 min and served along the stew. Some stew recipes though, calls for adding potatoes or other veggies ≈30 min before the end of cooking. Nothing is wasted in stews - that's how it goes in the cooking world since beginning of 20th century😋
Bruno like to refine everything, he is a refine Chef, I like you leave the veg in but if you cook at that standard, they will take the vegs out!
True only thing you're "wasting" is tasteless fiber. All the good stuff has been extracted into the stock.
what kind of olives did you use?
1/2 cup (80g) pitted tagliashe or kalamata olives / It's in the recipe he gives.
Looks delicious
So delicious
I have been loving these videos Bruno. I ‘be actually been starting to use your recipes and as you say, “you’re going to love this dish” we do! My pregnant wife made me make your chocolate lava cakes two days in a row. 😅
Loved it!
Ce plat à l'air delicieux ! Bises de nouvelle caledonie ❤️😘
C'est tellement beau chez vous🌞🐬🌴
Oui le paradis !!! Je suis abonnée à votre chaîne . 💜❤️💗😍💚💛😘
Bruno my man! You rock! Lamborghini 😂😂😂
So damn satisfying to see you cook then taste it and hear you say "increddiboll"
Makes me hungry every time
Dreaming wiht a day when I try to do this ,but i dont give up .
fantastic!! 💗💗💗
So ready for this!
you are such an amazing MasterChef, and funny face, wishing you and your Emily have a great weekend ahead😍😍🤗😋😋😋🔝🔝💯💯👍🏻👍🏻💗💗
3:15 somebody please bring the engineering, cuz sound of the engine is so bad 😂 LOL
Please do a plum or star fruit shaped dessert
Wow!
lol i liked it in every video , that awkward laugh
رااااائع جدا ..............................
6:12 dayum.
Excellent job
It's looks So yammy
🤦♀️😆😂OMG! I LOL so hard with your Lamborghini joke after your usual and sexy tutorial. Totally unexpected. Love it!!!
Wow It's incredible Lamborghini
💗
Amazing 👌
No final ele falou tchau tchau.E isso é br
😃😃😃😃😃
Wow
Why do you filter the sauce? I make a lot of stews ( mostly belgium beer stew) , but I never remove the savoury bits from my sauce. They taste so nice to, thats pure flavour you are removing.
paraglide01 yeah, I feel like he sacrificed some taste there for a more polished presentation. Not worth it to me.
filtering removes small lumps/impurities and intensify the pure taste of the sauce.But I agree you don't do it normally in Germany,too^^
I think it's for better presentation. You can skip that step and just enjoy your stew with your family.
It actually isn't. The whole point of broth/stock making is to extract the majority of the flavour from the meat to the liquid. If you did it right, the liquid has a more intense flavour at the end than the nibbles. Taking them out therefore intensifies the flavour of the final product.