It Took 36 HOURS To Create This INSTANT MEAL

this video is sponsored by Squarespace from website and online store to marketing tools and analytics Squarespace is the all-in-one platform for building your brand and growing your business online now more on this later what's up guys salute this is Alex today is going to be all about beef not any big book in you so in previous episodes I've shared my grandma's recipe so many memories in that dish it is the best comfort food I know now besides my grandma's version I've also witnessed a top restaurant version of Liberty celestan here in Paris where Chef jais makes a spectacular beef bourgino I love beef I would love to eat bourguignon every other week but I don't want to cook beef bourgino every other week because it's incredibly time consuming I feel like this is the moment where I step in and I share my own version of beef looking I can't just be following recipes forever okay I gotta I gotta man up and share something personal my dream is this I'm walking home from the studio on a weeknight exhausted and suddenly I decide that I want beef bourginion to lift my spirits I want to be able to get home and be eating it within an hour but I want every element to be made from scotch and I want it to be fresh and tasty so how am I gonna do that well the ID is basically to split the amount of work into two parts cooking the beef making stock and doing the wine reduction all the hard work in advance and then a bunch of action that we will have to perform at the last minute you take a bit of stock out of the freezer a bit of wine combine this into a sauce add your pre-cooked beef to it then a small amount of work to prepare the garnishes for freshness assemble everything there you go in an hour so at the moment I'm on my way to see my very good friend and extremely talented butcher [Music] I need your help man what you looking for I'm gonna make a big book video okay right here I know this you know what chick chick exactly that's the one I want that's what you want for your new version so your grandma make your burger so this is what's going to turn into gelatin Latino and for me the best thing for for balance your chick is the basket it's not dry because you have some fat in it initially I just came for the cheap yeah but you're saying I need to balance it out everybody if you ever taste a traditional beef without the sauce the meat has no flavor because it's been cooking in liquid so all the flavors have escaped and they are now in the sauce now there is a solution sous-vide cooking in a vacuum seed bag at a lower temperature this traps in the flavor so beef is gonna taste like beef all right so I've got my sous-vide machine I'm just going to bring all this at my place because this needs to cook for 12 to 24 hours okay let's go [Applause] I'm gonna keep my fingers crossed all night so this has been working for 24 hours straight foreign we need some stock if you want a more Hands-On recipe you need to go back to the mother saucer series and there is an episode they're called kitchen stock equals Liquid Gold so this style of Bones I've got beef and veal in there the first step is to blanch them and then we'll get them roasted that water looks murky let's just discard it carefully Alex very very carefully move to the next shot okay a good beef stock requires meat and vegetables [Music] a little bit of herbs the ID is just basically to cook first and then to start the reduction process we see us in four six hours so I went okay let's talk about today sponsor Squarespace Squarespace makes it easy for chefs and creators to monetize content and expertise in a way that fits your brand with member areas you can unlock a new Revenue stream for your business and free up time in your schedule by setting access to gated content like video classes online courses or newsletters Squarespace also has powerful blogging tools to share recipes photos videos and recommendations you can categorize share and schedule your post to make your content work for you and last but not least Squarespace has the tools you need to get your business off the ground including e-commerce templates inventory management a simple checkout process and secure payment whatever you sell Squarespace has merchandising features to make your product look their best online check out squarespace.com for a free trial and when you're ready to launch go to squarespace.com frenchguy to save 10 of your first purchase of a website or domain thank you Squarespace for sponsoring this video right so let's talk for a moment about stock reduction I started with this one it's about 30 to 40 liters and then I swapped it to this one if I were to keep on reducing with this one at first it would be okay but towards the end it would be almost impossible to manage because it would go way too fast and that is why you want to use smaller and smaller containers as the volume decreases oh that is thick sweet beefy meaty whenever I go back to the spoon whenever I go back to the dish it means there is something good cooking so in the end this is the wine I went for coming from the Rhone Valley so it still has that robust color and flavor that I was loving so much in my grandma's recipe but it's also organic so trying to up the game a little bit I'm gonna have to reduce all that wine that's about six Butters to a tenth of its original volume [Music] I'm gonna burn the wine wow that is amazing that is pretty scary it's crazy Bill crazy I thought it would burn in an instant this has been burning for a sunny three minutes straight well I'm gonna place the reduced stock and the reduced wine in these ice cube trays piece of cake so that is all the hard work done and ready for me in the freezer now imagine it's the day I want to make it all I need to do is to compile the Frozen element and cook some fresh garnishes so let's do that mushrooms onions bacon this is referred to as the bourginion garnish the OG beef bourgino recipe calls for this Pearl onion it's very cute but it's a pain in the ass too funny now this is a salad it's pretty easy to find and for my money it even tastes better than this so I'm gonna pick it up so classic beatboxing of course for butter and mushrooms I love them that's exactly what I'm going to be using except instead of stewing them which I feel like in Parts a very little flavor I'm gonna stir fry them I've had them in stir fries and they still got a little snap to them [Music] so in the traditional beef beginning recipe carrots are stewed for a very long time now in terms of texture they turn into mush so in the restaurant version of beef bourguignon carrots have a bit of bite to them and that is something I really want to replicate [Music] there is something that is way better than bacon and it's called guanciale I've discovered this during my carbonara exploration and it's basically made only from the cheek of bark and that is cured in spices especially black pepper crispy and juicy never underestimate conchali but I'm gonna start my sauce it's almost like a jewel bjakan Stone I need a red one I need a brown one a cube of wine cube of stock a bit of water it's good but it's too windy Touch of sugar salt I'm gonna make it slurry with a bit of cornstarch I think this needs one more cube of stock and maybe maybe a little butter now it's starting to look like a sauce okay let's add the beef foreign [Applause] [Music] bit of sauce [Music] that sauce it's got a bit of acidity to it just a touch it's sticky it's beefy very Savory it's packed with Umami with a carrot a bit of Guan Charlie a bit of everything on this one Finger Licking Good for sure it's also lip smacking good just picture this weeknight Tire coming home in less than an hour you can have beef book in you from scratch that still tastes alive the whole dish is not only one texture no there are plenty different textures it's very exciting so playing with different textures is something I really got from my beef bourguignon restaurant experience obviously it wouldn't be beef muginal if that dishware not be comforting and this is something I got from my grandma and this dish is very comforting I'm probably just gonna use this instead who needs a plate I don't need a plate I always got a little bread on the side I'm gonna go all in with this I'm gonna mop the out of that sauce because now you've got another texture [Music] crisp this is my beef Pocono Alex I mean on the couch next door with this bye-bye this look at this look at this see you [Music] thank you [Music]

Channel: Alex

Views: 1,327,665

Keywords: recipe, Alex, french food, beef bourguignon, instant meal, frozen

Id: rm8lvwdUzFs

Length: 13min 46sec (826 seconds)

Published: Sat Oct 29 2022