As an Italian, I got a bit emotional when you added guanciale to a traditional french recipe. Great idea! That's what cooking should be about, balancing tradition with what we can get from other cultures to improve our own :)
I'm not Italian, but I did too. Guanciale reminded me of salo, a slab of cured pig fat, that I think nearly every slav has in their freezer. We use it for cooking, but rarely, mostly as an accompaniment for drinks
90% of young french are almost bilinguals. We have to learn english for 7 to 10 years in school, so it's not really a feat. For people after 40 years it's more complicated.
Seconding what@@MrMaxride27 said. My wife and I moved to Paris and have to say MERCI BEAUCOUP to all the French here for being so patient with our French, and helping with your English when our French is too much to understand ! The VAST majority of the time French people are quite willing to go out of their way to help. Maybe it isn't as true outside of Paris, but we have seen it in all our travels. Alors aux Français, encore merci ! To anyone planning on visiting France, just remember that you *_always_* say "bonjour" to anyone you meet. Passing on the street? No, but go into a shop, restaurant, anywhere a conversation might happen? Bonjour. It's taught here like 'please' and 'thank you' are in the US.
I found you while obsessively trying to perfect my croissants and can’t stop watching your content. You are hands down my favorite person on UA-cam! The content is like my favorite parts of the old Cook’s Illustrated magazine, a DIY test lab, and, well, France/French food culture ❤
This is darned near Michelin-level meal prep and while I'll never do it, it sure was fun watching you engineer that one-hour delight. Also, "stock footage" earned a giggle. As always, was a joy to watch your work!
it's kinda what Adam Ragusea did with his Bolognese recipe. make a boat load of bolognese sauce, freeze it in ice cubes, thaw a couple while your boil some pasta. boom instant spaghetti bolognese
I live in South Florida, United States and grew up hunting, fishing, camping in the woods and I have eaten a lot of Home Cooked meals. However Sir, listening to your French accent explain the intricate flavors of this undoubtedly unique delicacy, then watch make it to perfection and enjoy eating it, almost made me cry. Lol! Great job sir and a fantastic video! Thank you
No idea if you ever read this or gets lost in time. Brother, you are a gift to the world. Thank you so much for what you do. I really love watching your videos and journeys and it gives real value to many many people. Blessings to you
Instant Beef Bourguignon? I get that Alex French guy cooking is about thinking outside of the box, but this is waaaayyyyy out the box, I had to read the video title twice . 10/10 stuff Alex!
At the end of the day all you're doing is freezing the broth and the beef and putting it back together again, I fail to see how it's s0o0o out of the box here.
@@HAbarneyWK well you see cooking in bulk is way easier and actually reduces the work over time. And also Alex wanted to enjoy it after work, when he doesn't have the energy nor the time to cook such an elaborate meal.
Alex! From the moment you said, "And now we plate" and the first piece of beef and sauce hit that beautiful white plate... I knew you had cracked it. You have done the chef and your grandmother proud! Smiling and waving from Atlanta! Keep up the inspiring work.
Not french, nor anything resembling a chef, but, why not can the meat in the reduced stock/wine so that you can keep it on a shelf? All that would be needed would be some variety of starch to thicken, and the bacon/mushroom/carrot garnish. This seems as though it would be an even shorter short cut than Alex's freezer version.
@@silverlightx6 Would have to be pressure canned. So the garnishes would be overcooked, textually kinda mush, and any shelf time would kill any remaining textural or flavors outside of whatever the canning liquid is. With the stock, I think that its really just a matter of the effort of pressure canning it being way more than freezing an ice cube.
The transition between speaking english and French is so smooth at times I feel like I can understand what they’re saying even though I don’t know how to speak French :)
Hey alex, you should make a video at the end of the year where you go over the cooking skills you learned the past year and test to see how well you retained those skills
I have been making stock ice cubes for years, and highly recommend everyone do it. Makes for great soups, and sauces on the fly, and it doesn't have all that extra salt and preservatives that store bought stock (or stock cubes) have.
@@clinodev I guess it depends on your freezer space too. Like for me freezer space is really limited so having something I can keep in the fridge/cabinet during cool months is a huge perk
Better than bouillon chicken with less salt has none of it as well and u dont have to spend a few hrs making the stock. Obviously for an holiday feast its a no but for the rest of the year its great.
I also really heavily on stock cubes. The thing that caught my eye from the thumbnail is that it looks like he has the same silicone molds that I've enjoyed using. I haven't been able to find them again though. Any links or recommendations of what y'all have used would be much appreciated 😁
At the start of the first video I was curious to know where this journey was going. Now that it has taken us to the location of the "average kitchen" but to the table of "the King" I am truly pleased I followed along.
The one edge the restaurant version had was the sexy deep color of the sauce. Yours is kind of gray, I'd guess because of the corn starch used for thickening. If you had used gelatin it might've been better, could that be included in the wine cube maybe?
This needs to be seen and tested. I wouldn't have classified his 'instant' result as grayish - I grew up in TX, where gray gravy reigns - but you're right that it was missing just a bit of that vibrancy the restaurant had. Your gelatin idea might be just the trick - or maybe add some guanciale (the pork cheek he mentioned) cuts into the stock reduction? Gelatin in wine or reduced pork fat in stock? Not sure which would work better.
@@mugnuz I've made frozen stock cubes before and if the stock is clear there is no reason for it to get cloudy after thawing. But admittedly when looking again the stock it's actually not a very clear stock to begin with. So that may be another source of the grayish end result. At the end of the day I think the result will be delicious either way and having it prepped that way really seems like you can make a luxury dinner in under an hour. But I'm sure you could make it so the sauce comes out clear, dark and sexy like the restaurant version without too much extra effort.
@@miaa7968 But is this also possible if the protein was denatured before while cooking and reducing the broth? I mean you can't freeze a boiled egg to make it 'raw' again, just wondering :D Also I thought gelatin works as a cold thickener, opposite to corn starch wich is a hot thickener.
Alex, you are definitely one of my most favorite creators! Your videos are just so detailed, complete, emotional and most importantly wholesome. Your editing skill is crazy and each video is a little piece of Art, just like your cooking! I don't know you personal, but I love that you exist
What an awesome butcher! The Arkenstone :D Nice! "Stock footage" also appreciated! Videos like this one are very useful! Thank you for showing a way to make a recipe more practical, easy to use during a busy week and not having to buy everything fresh just before cooking. It's a great way to encourage home cooks to take their skills to next level.
made your grandmas' recipe this week, holy mother of jesus it was by far the best recipe ive made. straight forward, pretty easy, i loved it. thanks for sharing
I just re-watched your beef bourguignon series because I’m hosting a Christmas dinner for my friends and I think it will be the main course. This is so helpful. Last year I made beef Wellington and I’ve been feeling like that will be hard to top, but if everything goes as planned, this might be the answer. Going to borrow a bit from yours, Jai’s, and your grandma’s. Merci, Alex!
It looks really good, I will definitely try to make it! An idea that you might want to try for the sauce cubes is Bouillon Cubes. You might pick up extra water when freezing it in the long run so making these Bouillon Cubes trough dehydration might help with the flavour to be even more impactful.
I make a mean Beef Bourguignon, but I also make it with a rack or shanks of lamb for Christmas dinner. Change out thyme for rosemary if using lamb and optionally leave out the pork. It's just as good, if more expensive.
Reminds me of "Portable soup" from back before refrigeration.This might have been in Colonial America as the channel Townsends covered it. You take your broth and boil it down to the point where there is almost no water. What's left of your broth can be broken off into thick chips and stored in jars. When you want a cup of hot beef broth, you boil a cup of water and throw in a piece of the dehydrated broth. That reconstitutes itself and you have beef broth. it was convenient and you could carry a lot of this dehydrated broth with you as you removed almost all the water.
Looks great Alex, one idea is at the restaurant I work we serve beef bourguignon and we reduce the sauce and add some gelatin and just pull it out when needed with water saves the step of the separate cubes. Always love your food
Can you do a taste test with a chef to give us a unbiased point of view and a comparison with a real boeuf bourguignons ? It could be a good follow up video if you can make it happen Thanks for everything you've taught us and keep this lovely attitude!!!
yea this is what is always missing from these types of accounts. Same thing I thought when he made the sous vide beef wellington, it just didnt add up to me and I dont think it was actually very tasty from an unbiased persons POV.
I have just had dinner, and it was tasty and fulfilling, but can’t stop salivating after Alex’s take on boeuf bourguignon. I want some of that, please! With a hunk of baguette and a bottle of Bordeaux.
Sioux vide is not an option for me, so I’ll brown and slow cook the beef separately for it’s juices. I think the trick is to use the veggies in your sauce, but also serve braised veggies with quickly cooked in demi-glacé with the beef. It looks so delicious!
I love to see vegetables stir fried and/or sautéed. It creates a flavor and texture entirely unlike boiling/steaming/blanching, but every time I cook for someone new it's a new concept to them.
Salut Alex, Je voulais prendre un instant pour te remercier de ton contenu et de l'impact que tu as eu sur mon amour de la cuisine. Continues, ne t'arrêtes surtout pas. ✌️
Great concept! One thing I think I would slightly change is the corn starch since that will never reheat properly and get soupy again. I think powdered gelatin would be a much better option. Either way this series has gotten me cooking Bourguignon and I've been really enjoying making it (and eating it 😉)!
@@kueress if its not a problem for you its not a problem. I wouldn't say its a problem as much as its not needed and not ideal. You could add a quarter teaspoon of baking soda at the end too, but why do it? I just think gelatin is the way to go. After all that is what gives you the best texture naturally as the collagen breaks down.
Dude... loved this video! Been freezing large batch prep for years now. I'll make 10 different dishes from sauces and meats with fresh veg, bread and wine... the chefs kiss, delicioso!
I’ve been watching Alex for a while now and almost all of the food he’s made looks and tastes amazing I’m sure. Very refined food to be sure, but I am curious if he’s ever done an American style BBQ? I think I’d be entertaining to see his perspective on a “simple” food like brisket.
It's a cool idea. A barbecue is often underestimated and seen as a simple fool-proof manner to prepare food. But please not only the American variant. Barbecues are part of daily life in many parts of the world. Think of Australia and South Africa for example where barbecuing is a part of the culture as well.
Yaaaasssss! Thank you Alex. I will be making my own rendition of this With wild caribou meat I harvested from here in Alaska. Thanks for all you do my friend.
All this time, I thought Le Studio was your basement! 😆 Also, I absolutely love this channel! Inspires me to experiment more in the kitchen, and to learn new skills! Keep up the great work, Alex!
a little tip is to defrost your meat like 12-24 hrs in advance in a fridge, for the best meat texture as it allows the proteins to fully thaw out and there for providing full meat flavours, from my head chef at the ivy collection 😊
As a child I had heard people talk about "beef burgundy" (because Texans don't do well with 'bourguignon' ) and how good it was. Then, for decades, the only example I had available to try was school cafeteria food. In Texas. Needless to say, I thought I hated it. Now I live in France, and discovering what it is supposed to be is such a nice surprise !
I love your videos so much, and as another Beef Bourguignon enjoyer, this is a god send. I just wish your 13 minute video didn't feel like a 2 minute videos since it goes by so fast when you're so immersed :)
excellent, simply excellent. Alex delivers once again. A weeknight meal while adhering to what makes beef bourguinon beef bourguinon. He doesn't bastardize it or make a cheater version. He uses his accumulated knowledge and technique and clearly shows. well done.
My grandma used to make a beef dish very similar to your grandma's Beef Bourguignon. It wasn't until I saw you cook it that I realized where her dish started from, she's French from Louisiana and they must have deviated from the recipe somewhere along the line. Beef Bourguignon and it's relatives really are the best comfort food ever.
For an additional upgrade, you can sous vide whole carrots. It takes about an hour, but its hands off. Then just a quick carmelization in a pan or serve as is for a perfect texture and super fancy presentation.
Decided to try and make something like this today and using some principles in this video it was fucking amazing. You're an absolute legend Alex. Looking forward to trying more of your recipes. Peace, salute 🙏
that looks absolutely delicious! i have never had the luck of enjoying this meal, but i for sure will try it! my mouth hasn't watered like this in a long time!
if u see this, I have something that might help: I've noticed that if you add just a bit of (oil first then) water in a pan when u make mushrooms, they shrink down and concentrate beautifully. then you can drain it or turn the heat on higher depending on how much water has been drawn out of the mushrooms and pan fry them
Well planed, well written, beautifully shot, AMSR sounds, humour, & a great dish with a twist. All together it felt like the essence of bœuf bourguignon washed over me through the screen so I could experience it. Many thanks,.
Alex I love your videos, I live in Spain and i would love to see you do a spanish recipe sice you have made things from all around de world. Keep improving you recipes as you always do!
This parallels a recipe that I've been developing for a while for dehydrated coq au vin for wilderness backpacking. You've given me a lot of ideas, here.
Okay, don't crucify me, but this reminds me a lot of an authentic dish from Mexico. Asado de Puerco (Mexican Pork Stew), you can use beef like this as well. Super awesome comfort food, bit on the spicy side, but not as hot as birria. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth. Super good stuff.
As an American, I got a bit emotional when you added beef to a traditional french recipe. Great idea! That's what cooking should be about, balancing tradition with what we can get from other cultures to improve our own :)
Man, this is a perfect alternative to rib roast for a holiday meal. because 1.) prep work means you don't have to spend the entire holiday cooking. and 2.) it's probably less expensive because beef prices are through the roof (because papa Schwab wants us to "eet ze boogs") and this makes use of less expensive cuts.
Wine and stock cubes is a fantastic idea. It would be neat to see them in stores as an actual product. Would be neat to see them dehydrated and as a powder. Dump them into water and go.
@@johntheawsomeful If you except that their flavor is sweeter that classic onion like shallot. I still prefer to use this little onion than the shallot because fancy and cute better for plating obvious and i think onion get better with stew that shalot but yeah is a little fancy thing and shallot still better for a dish that he not a ragu.
@@dededede9257 fair enough okay but I'm more of a punch my face with flavor like if it isn't garlic, it's shallot. I get what you mean though. I've had pearl onions it's just the price per oz isn't worth it to me flavor wise but I'm not super rich either
I am whacking myself not thinking of this :)) when I make beef bourginoun I usually freeze a few portions but everything gets sad and squishy in the reheating, making the sauce in advance is genius! With the guanchale I'd fry the carrots, onions and mushrooms in that extra fat
Alex mopping up beef bourguignon from a copper pot with a french baguette is possibly the most french thing I've ever seen
He removed french guy from his channel name because it doesn't need to be said
as a frenchman, even i chuckled
You could say he surrendered to his own Frenchness.
The French hipster is strong with this one casually schlepping a sous vide machine to the office and back LEGEND
@@chrissinger24 who doesn't like schlepping?
As an Italian, I got a bit emotional when you added guanciale to a traditional french recipe. Great idea! That's what cooking should be about, balancing tradition with what we can get from other cultures to improve our own :)
I'm not Italian, but I did too. Guanciale reminded me of salo, a slab of cured pig fat, that I think nearly every slav has in their freezer. We use it for cooking, but rarely, mostly as an accompaniment for drinks
I'm Italian, too, and I did get emotional as well. Bravo, Alex!
That's why Cacio e Pepe should have garlic in it 😁
@@cammy649 oof
WTH even I, a Spanyard, got emotional about it 😂
The thing that impresses me the most is the fact that you get french people to speak english in your videos. A feat in itself.
90% of young french are almost bilinguals. We have to learn english for 7 to 10 years in school, so it's not really a feat. For people after 40 years it's more complicated.
Faut lui montrer la vidéo avec le supporter français qui parle anglais, c’est exceptionnel
The French have always spoken english but they do expect everyone to at least try french then things get going 😜
Seconding what@@MrMaxride27 said. My wife and I moved to Paris and have to say MERCI BEAUCOUP to all the French here for being so patient with our French, and helping with your English when our French is too much to understand ! The VAST majority of the time French people are quite willing to go out of their way to help. Maybe it isn't as true outside of Paris, but we have seen it in all our travels. Alors aux Français, encore merci !
To anyone planning on visiting France, just remember that you *_always_* say "bonjour" to anyone you meet. Passing on the street? No, but go into a shop, restaurant, anywhere a conversation might happen? Bonjour. It's taught here like 'please' and 'thank you' are in the US.
@@rexochroy2 French is a mongrel tongue
I found you while obsessively trying to perfect my croissants and can’t stop watching your content. You are hands down my favorite person on UA-cam!
The content is like my favorite parts of the old Cook’s Illustrated magazine, a DIY test lab, and, well, France/French food culture ❤
shh
Stockfootage. This sense of humor is one of the many things i love about you Alex. Made me smile. Never change please.
stockfootage where? I didn't notice any, unless it was the overnight transition shot of France
@@Talmiior stockfootage of stock footage
8:30
Maybe it's in the sponsor section. I didn't see it because I have a sponsorblock.
@@karasekjhNo, Alex says it. At 8:30. It's humour.
This is darned near Michelin-level meal prep and while I'll never do it, it sure was fun watching you engineer that one-hour delight. Also, "stock footage" earned a giggle. As always, was a joy to watch your work!
@Dave Smith aren't most restaurants with a michelin rating professional/high end?
infinite prep, instant cooking.
sounds like a fun concept!
you should try this with other dishes too!
Mise en place will always rock 🤘
He's already done it with Ramen too.
@@yakitatefreak I might advance myself too much, but i think that was the joke. ^^
Could make a cooking book would be good for students
it's kinda what Adam Ragusea did with his Bolognese recipe. make a boat load of bolognese sauce, freeze it in ice cubes, thaw a couple while your boil some pasta. boom instant spaghetti bolognese
I live in South Florida, United States and grew up hunting, fishing, camping in the woods and I have eaten a lot of Home Cooked meals. However Sir, listening to your French accent explain the intricate flavors of this undoubtedly unique delicacy, then watch make it to perfection and enjoy eating it, almost made me cry. Lol!
Great job sir and a fantastic video!
Thank you
Alex left a Florida man in awe, this is a feat that shall remain in the history books for eternity.
@@mynameisjeffff thank you, I certainly hope to! 👍😁
@@realthunder6556 lol! 🤣 He did indeed. 👍
Florida man made to cry after watching a French man cooking.. more at 6. Over to you Peter
@@garystinten9339 lol🤣
No idea if you ever read this or gets lost in time.
Brother, you are a gift to the world. Thank you so much for what you do. I really love watching your videos and journeys and it gives real value to many many people. Blessings to you
The fact that you see how happy he became when it was finished made me feel good
Instant Beef Bourguignon? I get that Alex French guy cooking is about thinking outside of the box, but this is waaaayyyyy out the box, I had to read the video title twice . 10/10 stuff Alex!
@@kojirohirai8085 What is your opinion on the the relationship between Shinto and Buddhism ?
@@kojirohirai8085 does he like CBT?
At the end of the day all you're doing is freezing the broth and the beef and putting it back together again, I fail to see how it's s0o0o out of the box here.
@@ChaseHub yeah,the same work and time is still in there
@@HAbarneyWK well you see cooking in bulk is way easier and actually reduces the work over time. And also Alex wanted to enjoy it after work, when he doesn't have the energy nor the time to cook such an elaborate meal.
I used to work in a French restaurant and "cleaning" the pot with some baguette before the wash was one of the best parts of the job
Alex out here changing the meal prep game like he's a developer.
He's an engineer by training, so that explains it
As someone who does a lot of batch cooking for the a week or two in advance, I am definitely adding this to my book.
Alex! From the moment you said, "And now we plate" and the first piece of beef and sauce hit that beautiful white plate... I knew you had cracked it. You have done the chef and your grandmother proud!
Smiling and waving from Atlanta! Keep up the inspiring work.
a fellow Georgian
I love this. I don't have the kind of storage space to just keep that quality of frozen meal laying around ready to go, but it's sure a game changer.
Not french, nor anything resembling a chef, but, why not can the meat in the reduced stock/wine so that you can keep it on a shelf? All that would be needed would be some variety of starch to thicken, and the bacon/mushroom/carrot garnish. This seems as though it would be an even shorter short cut than Alex's freezer version.
@@silverlightx6 Would have to be pressure canned. So the garnishes would be overcooked, textually kinda mush, and any shelf time would kill any remaining textural or flavors outside of whatever the canning liquid is. With the stock, I think that its really just a matter of the effort of pressure canning it being way more than freezing an ice cube.
The transition between speaking english and French is so smooth at times I feel like I can understand what they’re saying even though I don’t know how to speak French :)
Hey alex, you should make a video at the end of the year where you go over the cooking skills you learned the past year and test to see how well you retained those skills
Just like binging with babish !
I have been making stock ice cubes for years, and highly recommend everyone do it. Makes for great soups, and sauces on the fly, and it doesn't have all that extra salt and preservatives that store bought stock (or stock cubes) have.
Also townsends has a very interesting shelf stable stock cube recipe.
@@deathpyre42 Pocket soup is very cool, I've made it for reenacting many years ago, but it's a lot of work if you have access to a freezer.
@@clinodev I guess it depends on your freezer space too. Like for me freezer space is really limited so having something I can keep in the fridge/cabinet during cool months is a huge perk
Better than bouillon chicken with less salt has none of it as well and u dont have to spend a few hrs making the stock. Obviously for an holiday feast its a no but for the rest of the year its great.
I also really heavily on stock cubes. The thing that caught my eye from the thumbnail is that it looks like he has the same silicone molds that I've enjoyed using. I haven't been able to find them again though.
Any links or recommendations of what y'all have used would be much appreciated 😁
I absolutely ADORE the passion Alex has for his craft.
Anyone else think he looks like Danny Pudi?
At the start of the first video I was curious to know where this journey was going. Now that it has taken us to the location of the "average kitchen" but to the table of "the King" I am truly pleased I followed along.
you're one of the most passionate human being, i always watch your videos to spark something in me. thanks for being you alex!
The one edge the restaurant version had was the sexy deep color of the sauce. Yours is kind of gray, I'd guess because of the corn starch used for thickening. If you had used gelatin it might've been better, could that be included in the wine cube maybe?
This needs to be seen and tested. I wouldn't have classified his 'instant' result as grayish - I grew up in TX, where gray gravy reigns - but you're right that it was missing just a bit of that vibrancy the restaurant had. Your gelatin idea might be just the trick - or maybe add some guanciale (the pork cheek he mentioned) cuts into the stock reduction? Gelatin in wine or reduced pork fat in stock? Not sure which would work better.
i think it denaturalizes in the frezzer...
@@mugnuz I've made frozen stock cubes before and if the stock is clear there is no reason for it to get cloudy after thawing. But admittedly when looking again the stock it's actually not a very clear stock to begin with. So that may be another source of the grayish end result.
At the end of the day I think the result will be delicious either way and having it prepped that way really seems like you can make a luxury dinner in under an hour. But I'm sure you could make it so the sauce comes out clear, dark and sexy like the restaurant version without too much extra effort.
@@mugnuz cold cannot denature proteins. Only excess heat. Cold deactivates proteins until they're brought back up to optimal temperature.
@@miaa7968 But is this also possible if the protein was denatured before while cooking and reducing the broth? I mean you can't freeze a boiled egg to make it 'raw' again, just wondering :D Also I thought gelatin works as a cold thickener, opposite to corn starch wich is a hot thickener.
Alex, you are definitely one of my most favorite creators! Your videos are just so detailed, complete, emotional and most importantly wholesome. Your editing skill is crazy and each video is a little piece of Art, just like your cooking! I don't know you personal, but I love that you exist
What an awesome butcher!
The Arkenstone :D Nice! "Stock footage" also appreciated!
Videos like this one are very useful! Thank you for showing a way to make a recipe more practical, easy to use during a busy week and not having to buy everything fresh just before cooking. It's a great way to encourage home cooks to take their skills to next level.
made your grandmas' recipe this week, holy mother of jesus it was by far the best recipe ive made. straight forward, pretty easy, i loved it. thanks for sharing
Yep, I'm doing this... prep on the weekend, make a few portions... amazing weekday meal...
I couldn’t help but repeat “bourguignon” in my best French accent every time Alex said it.
That looks amazing. I love your videos, the angles, the close-ups, you sure do make food look stunning!
Chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu
I just re-watched your beef bourguignon series because I’m hosting a Christmas dinner for my friends and I think it will be the main course. This is so helpful. Last year I made beef Wellington and I’ve been feeling like that will be hard to top, but if everything goes as planned, this might be the answer. Going to borrow a bit from yours, Jai’s, and your grandma’s. Merci, Alex!
"Stock footage" was hilarious.
It looks really good, I will definitely try to make it! An idea that you might want to try for the sauce cubes is Bouillon Cubes. You might pick up extra water when freezing it in the long run so making these Bouillon Cubes trough dehydration might help with the flavour to be even more impactful.
Thanks Alex, you're the best dude. I made your Bourguignon last night (never had it before), and it's wonderful. This seems like a fun project. :)
I make a mean Beef Bourguignon, but I also make it with a rack or shanks of lamb for Christmas dinner. Change out thyme for rosemary if using lamb and optionally leave out the pork. It's just as good, if more expensive.
@@NOSUBSCRIBERSWANTED My friend, It IS delicious! Give it a try.🤌
"Stock footage."
I love it.
Whenever you have a new video come out, I feel like a kid on Christmas. All of your videos are just so wholesome and fun!
I never knew I needed to learn beef boogaloo so badly... Looks delightful!
@@NOSUBSCRIBERSWANTED also, is there a sequel to the original?
The boeuf bourguignon looks delicious, but I have to say you really have a gift for recording things cooking. That sizzle is enough to make me hungry.
Reminds me of "Portable soup" from back before refrigeration.This might have been in Colonial America as the channel Townsends covered it. You take your broth and boil it down to the point where there is almost no water. What's left of your broth can be broken off into thick chips and stored in jars. When you want a cup of hot beef broth, you boil a cup of water and throw in a piece of the dehydrated broth. That reconstitutes itself and you have beef broth. it was convenient and you could carry a lot of this dehydrated broth with you as you removed almost all the water.
That is the most satisfying dish I have seen in a long time. Delicious. Beautiful.
la technique des gros glaçons est super, je m'en sert pour plein de trucs genre sauce bolognaise, appareil à crème brûlé etc
Looks great Alex, one idea is at the restaurant I work we serve beef bourguignon and we reduce the sauce and add some gelatin and just pull it out when needed with water saves the step of the separate cubes. Always love your food
8:31 pun on point, 10/10
I’m italian, but dude I love France, you and your grandmaaaa!!
Can you do a taste test with a chef to give us a unbiased point of view and a comparison with a real boeuf bourguignons ? It could be a good follow up video if you can make it happen
Thanks for everything you've taught us and keep this lovely attitude!!!
yea this is what is always missing from these types of accounts. Same thing I thought when he made the sous vide beef wellington, it just didnt add up to me and I dont think it was actually very tasty from an unbiased persons POV.
Alex, you make some for the best videos on the platform. Appreciate you! Keep it up
First time stumbling across your content, big ups to you loved the editing on the video truly some quality content in many aspects much love
8:41 All that leftover pasta beside the fridge. 😂❤
In the dry pasta series, I knew that I would never bother. This one is clearly going to become a habit for me. J'adore.
I have just had dinner, and it was tasty and fulfilling, but can’t stop salivating after Alex’s take on boeuf bourguignon. I want some of that, please! With a hunk of baguette and a bottle of Bordeaux.
Sioux vide is not an option for me, so I’ll brown and slow cook the beef separately for it’s juices. I think the trick is to use the veggies in your sauce, but also serve braised veggies with quickly cooked in demi-glacé with the beef. It looks so delicious!
I do Kenji's InstaPot recipe. Makes a stew in like an hour.
Have you considered Comanche vide? XD
@@CaliforniaReefRat I guess my local variant would be Coast Salish vide?
@@CaliforniaReefRat Seriously. If I could learn about or eat native foods, I would.
@@CaliforniaReefRat Oh! I just noticed my typo! Funny!
I love to see vegetables stir fried and/or sautéed. It creates a flavor and texture entirely unlike boiling/steaming/blanching, but every time I cook for someone new it's a new concept to them.
Salut Alex,
Je voulais prendre un instant pour te remercier de ton contenu et de l'impact que tu as eu sur mon amour de la cuisine.
Continues, ne t'arrêtes surtout pas.
✌️
Chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu
If anything I just love the filming of this video... production quality from the heart
I don't even cook, but I love your channel. Thanks for the hard work!
Chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu
Give it a go....you won't regret it.
How do you stay alive
@@RentInNewYork I purchase foods prepared by various people better than myself at cooking lol
The little "stock footage" as you pour the stock into the ice cube trays was *chefs kiss*
Englishman: "Beef stew"
Frenchman (adds red wine): "Le bœuf bourguignon"
I was thinking you could just get your crockpot and put everything in and when you come home just 12 hours later, done and you didn't freeze anything.
Thank you. You're videos are always so beautiful and to top it off, your voice is the chefs kiss. I cant wait for your next presentation!
Great concept! One thing I think I would slightly change is the corn starch since that will never reheat properly and get soupy again. I think powdered gelatin would be a much better option. Either way this series has gotten me cooking Bourguignon and I've been really enjoying making it (and eating it 😉)!
Agreed. I like Ragusea's version of this idea.
Didn't he add the cornstarch in the last steps when reheating the dish? I don't understand how it's a problem?
@@kueress it's a problem if you have leftovers at the end and you try to reheat them. Cornstarch doesn't stay thick after being cooled and reheated
@@kueress if its not a problem for you its not a problem. I wouldn't say its a problem as much as its not needed and not ideal. You could add a quarter teaspoon of baking soda at the end too, but why do it? I just think gelatin is the way to go. After all that is what gives you the best texture naturally as the collagen breaks down.
I don't like gelatin, i do wonder if using agar would also so the trick
Dude... loved this video! Been freezing large batch prep for years now. I'll make 10 different dishes from sauces and meats with fresh veg, bread and wine... the chefs kiss, delicioso!
I’ve been watching Alex for a while now and almost all of the food he’s made looks and tastes amazing I’m sure. Very refined food to be sure, but I am curious if he’s ever done an American style BBQ? I think I’d be entertaining to see his perspective on a “simple” food like brisket.
It's a cool idea. A barbecue is often underestimated and seen as a simple fool-proof manner to prepare food. But please not only the American variant. Barbecues are part of daily life in many parts of the world. Think of Australia and South Africa for example where barbecuing is a part of the culture as well.
Yaaaasssss! Thank you Alex. I will be making my own rendition of this With wild caribou meat I harvested from here in Alaska. Thanks for all you do my friend.
All this time, I thought Le Studio was your basement! 😆 Also, I absolutely love this channel! Inspires me to experiment more in the kitchen, and to learn new skills! Keep up the great work, Alex!
Stunning! Absolutely stunning.
Every winter I make beef stew/goulash. This year I'll try beef bourguignon.
Thanks for the inspiration.
this video is the most intimate and immersive experience of food ive ever had without actually eating
a little tip is to defrost your meat like 12-24 hrs in advance in a fridge, for the best meat texture as it allows the proteins to fully thaw out and there for providing full meat flavours, from my head chef at the ivy collection 😊
Those stock and wine jewels look amazing. Have you thought about making an Alex Bouef Bourguignon instant meal that you can buy at a store?
tis frozen i dont think it ll be anytime soon
@@fannyfanny9587 So is ice-cream, you can buy that at a store :)
As a child I had heard people talk about "beef burgundy" (because Texans don't do well with 'bourguignon' ) and how good it was.
Then, for decades, the only example I had available to try was school cafeteria food. In Texas. Needless to say, I thought I hated it.
Now I live in France, and discovering what it is supposed to be is such a nice surprise !
I love your videos so much, and as another Beef Bourguignon enjoyer, this is a god send. I just wish your 13 minute video didn't feel like a 2 minute videos since it goes by so fast when you're so immersed :)
excellent, simply excellent. Alex delivers once again. A weeknight meal while adhering to what makes beef bourguinon beef bourguinon. He doesn't bastardize it or make a cheater version. He uses his accumulated knowledge and technique and clearly shows. well done.
My grandma used to make a beef dish very similar to your grandma's Beef Bourguignon. It wasn't until I saw you cook it that I realized where her dish started from, she's French from Louisiana and they must have deviated from the recipe somewhere along the line. Beef Bourguignon and it's relatives really are the best comfort food ever.
For an additional upgrade, you can sous vide whole carrots. It takes about an hour, but its hands off. Then just a quick carmelization in a pan or serve as is for a perfect texture and super fancy presentation.
Decided to try and make something like this today and using some principles in this video it was fucking amazing. You're an absolute legend Alex. Looking forward to trying more of your recipes. Peace, salute 🙏
I love that your butcher upsold you the chuck. That's a great business man.
“It’s sticky, it’s beefy”
“It’s lip-smacking good”
Why thank you 😳
All jokes aside, this is beautiful
that looks absolutely delicious! i have never had the luck of enjoying this meal, but i for sure will try it!
my mouth hasn't watered like this in a long time!
I have a mighty need to go to France and taste its food. It looks delicious.
This is absolutely stunning.. amazing job!! Seems worth doing!
It would have been perfect to invite the chef and the butcher to see there reaction
if u see this, I have something that might help:
I've noticed that if you add just a bit of (oil first then) water in a pan when u make mushrooms, they shrink down and concentrate beautifully. then you can drain it or turn the heat on higher depending on how much water has been drawn out of the mushrooms and pan fry them
Noted
Well planed, well written, beautifully shot, AMSR sounds, humour, & a great dish with a twist. All together it felt like the essence of bœuf bourguignon washed over me through the screen so I could experience it.
Many thanks,.
That looks so good, I can't help wanting to throw the sauces into a freeze dryer though to see if they can be stabilised at room temperature.
It looks insanely good as always 🤤
al fin un video donde alguien toma un pan y lo unta en la salsa, esperé demasiado para ver eso en youtube, je te aime alex
Alex I love your videos, I live in Spain and i would love to see you do a spanish recipe sice you have made things from all around de world.
Keep improving you recipes as you always do!
This parallels a recipe that I've been developing for a while for dehydrated coq au vin for wilderness backpacking. You've given me a lot of ideas, here.
Okay, don't crucify me, but this reminds me a lot of an authentic dish from Mexico. Asado de Puerco (Mexican Pork Stew), you can use beef like this as well. Super awesome comfort food, bit on the spicy side, but not as hot as birria. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth. Super good stuff.
Your accent takes me back to when I visited your beautiful country. Keep on cooking
As an American, I got a bit emotional when you added beef to a traditional french recipe. Great idea! That's what cooking should be about, balancing tradition with what we can get from other cultures to improve our own :)
8:32
STOCK footage?!
…
Well played Alex 😂
Man, this is a perfect alternative to rib roast for a holiday meal. because 1.) prep work means you don't have to spend the entire holiday cooking. and 2.) it's probably less expensive because beef prices are through the roof (because papa Schwab wants us to "eet ze boogs") and this makes use of less expensive cuts.
The butcher is so cute, and his laughter is so infectious ..
Je t'adore, cet accent incroyable, ce talent, cette passion, vraiment heureux que tu existes !
Wine and stock cubes is a fantastic idea. It would be neat to see them in stores as an actual product.
Would be neat to see them dehydrated and as a powder. Dump them into water and go.
I've always wondered what the pearl onion hype is about when you can grow shallot and get like 3X the flavor
Tradition sadly
fancy thing
So it's the cuteness factor of the onion then? 😂
Rich people
@@johntheawsomeful If you except that
their flavor is sweeter that classic onion like shallot. I still prefer to use this little onion than the shallot because fancy and cute better for plating obvious and i think onion get better with stew that shalot but yeah is a little fancy thing and shallot still better for a dish that he not a ragu.
@@dededede9257 fair enough okay but I'm more of a punch my face with flavor like if it isn't garlic, it's shallot. I get what you mean though. I've had pearl onions it's just the price per oz isn't worth it to me flavor wise but I'm not super rich either
Absolutely agree with the guanciale call. As soon as you said "there's something better than bacon" I knew in my heart what you were gonna do.
"Eat bugs, it's the food of the future, hehehe" Hell nah, eating GEMSTONES, that's the future I've been waiting for
This is amazing! The addition of Guanciale was a total curveball....but also genius.
God, this made cry from jealousy because I want to eat it so bad and it's appearance is almost orgasmic.
orgasmic is such a disgusting word to use with food
I am whacking myself not thinking of this :)) when I make beef bourginoun I usually freeze a few portions but everything gets sad and squishy in the reheating, making the sauce in advance is genius! With the guanchale I'd fry the carrots, onions and mushrooms in that extra fat