Classic and Essential Beef Stock | Chef Jean-Pierre

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Hello There Friends! This is a re-make of our original stock recipe recorded 9 years ago in 480p technology. This one is in 4K it is the same recipe maybe with a few changes. It is a must make and the base for so many recipes. I hope you like and make enough to freeze for 17 Years :) Let me know what you think in the comments below.
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Опубликовано:

27 янв 2021

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Комментарии : 1,3 тыс.

@bstjohnson8 3 года назад

I made this beef stock to use in my Veal Osso Buco with polenta for Easter dinner, 2021. This beef stock was absolutely delicious and made my dish. My friends loved the rich taste it gave the veal shanks. It was hard finding the beef bones, but I used beef ox tails, beef rib bones and veal bones from veal blade steaks with all the veggies cooking for five hours. I can’t express enough the difference in this beef stock over ready made grocery store purchased stock. There is “NO” comparison. You will be so spoiled once you make this beef stock for your recipes! I plan on canning this great tasting beef stock in quart jars for quick ready to use. Truly an unbelievably taste!

@ChefJeanPierre 3 года назад

Thank you for your comment! I am glad you appreciate the importance of making your own stock. As you said there is really NO comparison with the store bought stocks. Most soups and sauce are as much as 50% stock, it really change your recipes 100%. Thank you for watching your channel! 😍

@bstjohnson8 3 года назад

@@ChefJeanPierre I just purchased from your site, “Cooking 101” cookbook/5 DVD’s too. Lots of great receipts and details in this interactive cooking program. Somehow I missed your series on PBS, because I worked on Saturdays back in the 90’s, so I decided to order “Incredible Cuisine” and “Sunshine Cuisine” the companion books to the series. Wants again, they are great cookbooks with fabulous recipes! So glad you are now on youtube to show us your new, old or improved fundamentals on cooking. Your are so very unique with the way you present cooking a recipe. Stating over and over that “quality ingredients” is the key to a great successful recipe when cooking makes the dish worth preparing, eating and most enjoyable with family and friends.

@adrianm1469 3 года назад

@@ChefJeanPierre you are the best and most entertaining chef...my wife and I really want to go to your classes sometime soon even though cooking is just a hobby...is this basically an espagnole sauce? I really love French cooking and want to know more about how to use the five mother sauces.

@sammyjo8109 2 года назад

If you have a local meat market you can order beef neck bones. That's what I do. Bones use to always be available in grocery stores but cooks now just buy canned broth.

@Macwylee 2 года назад

Did you leave the lid off when you cooked the stock?

@nickvillalpando8616 3 года назад

Anyone else hit the “like” button when the video starts because you know that it’s going to be great?!?!

@shelly5596 2 года назад

How did you know ?! 😉

@paolamura3497 2 года назад

Always

@ruthirwin8222 2 года назад

Yep i do

@maximan4363 2 года назад

Yes, I always do! He is amazing and OMG I have learnt so much. Thank you Master Chef!

@missrosie4c Год назад

Automatically

@RoXx1811 8 месяцев назад

I made this beef stock a few weeks ago, very slow simmer for 24 hours (blubb blubb blubb 😃 ) and I am absolutely blown away by this. You can't compare this with anything store bought. It is so rich, sweet and has an incredible lightly roasted beef and intense vegetable flavor. You won't believe how much flavor you can get out of your veggies if you simmer this long enough. This stock can turn good dishes and sauces into masterpieces. It's not even in the same universe as stuff you find in the supermarket. This is liquid gold.

@friedrichernst6258 Год назад

I made this 17 years ago (old recipe) and froze it. Yesterday I found one bag of it in the back of the freezer, and it was still good!😀

@moecruzgodcruz2375 Год назад

Cap

@iamaletha9946 10 месяцев назад

😂

@edwardbloom6709 6 месяцев назад

Chef, may have to now say "18 years, it will last" LMAO @@iamaletha9946

@pamelah6431 5 месяцев назад

😂

@darrengordon-hill 3 года назад

Wife: FFS, you've burnt it, again! Chef: No, no, no, no, it's "çàřàmæĺłï§əđ".

@michtesl1850 3 года назад

I read it in his accent CA-RA-MA-LAÏ-ZD

@darrengordon-hill 3 года назад

@@michtesl1850 🤣🧈🧈🧈🧈 edited

@tomw8 3 года назад

lol

@southendal3740 3 года назад

😂

@matt.guitare4242 3 года назад

Lol I can hear it

@TomFooleryTheAustere 3 года назад

I know I’m not unique enough to be alone in thinking, you make people happy with your fun attitude, Chef. Thank you once again for sharing!

@premiumbackgroundmusic 3 года назад

I don't even come here for the cooking anymore, I come for the chefs personality. (the cooking is still amazing, don't get me wrong).

@darrengordon-hill 3 года назад

I'd wash his pots 🤩

@susanbritton-giza5054 3 года назад

He is funny ! And you learn to cook ! 🤓

@rorymcloughlin2023 3 года назад

Same here! he is gold

@mimimonster 3 года назад

I come just to hear him say “On-eeee-ion” He’s adorable.

@JimRichardHartmann 3 года назад

The watching of these videos is half the enjoying of the food by now!

@brucecampbell8814 3 года назад

My friend, I made this, and it was AMAZING! I used it in a beef stew and my parents (dad especially) could not believe the flavor. He said it was THE best stew he’s ever had, and mum agreed. They don’t watch RU-vid or internet stuff, so after dinner I played a couple of your videos for them. They send their love and thanks for making their “baby” such a wonderful cook. From the bottom of my heart, thank you chef.

@wrightbrent73 3 года назад

Can I ask how much beef stock you made? The recipe says it's for 2 quarts, I want to make a lot and can/bottle it for use over the winter Thanks in advance

@abuhamza1970 3 года назад

Did anybody’s mouth start to water when he took the roasted meat out of the oven, or was it just me? Thankyou chef, God bless you

@waetos 3 месяца назад

Definitely add the tomato paste. It makes an enormous difference. This is the gold standard beef stock. My dog kept going into the kitchen when his enhanced olfactory senses kicked in. When I pulled out the caramelised baking pan out, the aroma was amazing. I'm NEVER going back to store-bought "krap" no matter what brand purports that it's "the best." Thank you Chef for everything you do. You always put a smile on my face. ❤

@nolanbannon3101 3 года назад

"You can do this however you want friends, but my way is better" xD

@pamelah6431 5 месяцев назад

*fwenz

@NidarosLP 3 года назад

Jean-Pierre - The Legend.

@dismith6968 3 года назад

He's not only a great chef, but an awesome teacher as well. And on top of that, naturally funny. I LOVE him.

@abuhamza1970 3 года назад

Hi chef, would it be possible for you or whoever makes these videos to actually do an at length interview with you about your life - background, childhood, experiences etc? You are one of the most interesting and charismatic individuals I have ever come across and I’m sure you have some really interesting stories. I would love to hear your stories, and I’m sure others would agree. Thumbs up if you would also like to see something like this.

@matt.guitare4242 3 года назад

A chief with a french name. With an indian accent and living in the USA is definetly singular XD

@smoothbeak 3 года назад

@@matt.guitare4242 I had this same thought :)

@judyvincenty9911 3 года назад

@@matt.guitare4242 I think you mean an Italian accent. He is half French/half Italian.

@TammyBRabon 3 года назад

@@judyvincenty9911 I feel the same. I'm from Louisiana, and I sure do hear some cajun/french dialect!

@wrightbrent73 3 года назад

I would love to see this interview

@jaxdomnitz3216 Год назад

I’m new. I’ve been watching Jean-Pierre a lot. I bought the beef bones. I’m letting them thaw. Starting the stock in the morning.

@ChefJeanPierre Год назад

👍👍👍😊

@helives2630 Год назад

Same! The bones are in the oven now. We already had bones that were packaged at our processor, we raise our own cattle. I wasn't sure what to do with them until I came across the good chef, now I know. One thing, no leeks available in the stores around here. Not sure what to replace them with. Any suggestions?

@jaxdomnitz3216 Год назад

I am enjoying the amazing fragrance of beef stock in my kitchen. It’s making me so happy! Due to Covid, I didn’t get to study at the CIA in SF. I was enrolled when all the craziness hit the fan. I’m in love 💕with Chef Jean Pierre. I’m watching and making everything possible.

@prestoncheek8529 20 дней назад

I've learned plenty from this man - but if I only learned this alone it would've been enough. I have a freezer full of this now, and have used it endlessly.

@alexlazzerly3677 3 года назад

This guy has become one of my favorite chefs to watch and I literally only discovered him a few days ago from the classic Onyo video.

@tellitlikeitis1828 Год назад

it’s January 25, 2023 and I just discovered him today. Making beef broth.

@windermere2330 Год назад

@@tellitlikeitis1828 I just discovered him June 26, 2023! He’s amazing! Where did you find the beef bones to make your beef broth? Thanks.

@tellitlikeitis1828 11 месяцев назад

I bought a 1/4 of beef and requested the bones from the owner. They are scotch Highland cattle...dense and lean,@@windermere2330

@coasttal123 3 года назад

WooHoo, It is Thursday for my favorite guy.

@JJLearnsStuff 18 дней назад

Thank you Chef for another amazing video. I wish I would've come across this, I don't know 5, 10, 20 years ago, but it's never too late to enjoy your life; and that's what I've been doing my friend, at least in the kitchen, ehuhm. 😅 your life lessons have been very wise and entertaining , and it has changed my life in making delicious meals and not dreading the kitchen. They need to show your videos as part of elementary education. Not elementary because a child could do it, because they could, 😉, but because it is essential as a building block of life. Thank you and thank you Jack for the excellent work you have done over the years. I am a lifelong fan and friend of yours.

@kyanhowe8777 3 года назад

I added tomato paste, carrots, and onyo to a store bought beef stock and it was amazing! Merci Beaucoup, chef!

@borealwhisperer6044 3 года назад

I wonder who will cook for you in heaven..your amazing

@vittoriamangion7434 3 года назад

how long did you cook it for Kyan?

@beckyworoshello3822 3 года назад

i do the same, because it is really hard to get beef bones! tomato pastes, carrots, onion, and celery. simmer a cpl hours anyways

@Rhaspun 2 года назад

He has a video for doing it with store bought beef stock.

@doroparker1702 2 года назад

@@beckyworoshello3822 there must be farmer markets where you live. Ask there. Bones of veal legs are best for beef stock. Inside the bones is the best and healthy mark.

@eugene3801 3 года назад

Oh goodness me !!! I just absolutely LOVE this man so much. My "Friend" Chef, thank you so much for NOT having music in your videos... 100% of you my friend is pure bliss.

@RobertSeviour1 8 месяцев назад

I'm glad you mentioned 'no music' - I can't stand the way so many YT pieces are spoiled - made unwatchable for me - by it.

@danielmeliet3997 3 года назад

Wish this guy was in my family. I bet he has the best get togethers and his energy is great! God bless.

@noreenconstantine4612 Год назад

He needs to have a party and invite us all 😅

@jackcameback 3 года назад

I have rung the bell so many times I feel like Quasimodo !

@bjornsvalling1066 2 года назад

The beef stock is really the fundament of European fine cuisine. Thank you, Jean-Pierre!

@clicquot2271 Год назад

Demi-Glace = Chef’s gold!

@tommyflowers7098 2 года назад

As an avid chef myself, I can appreciate Chef Jean-Pierre immensely. He walks through his recipes without getting bogged down in the minutia and is helping people learn how to cook, not just repeat a recipe, but actually develop the skills so they can cook on their own and create their own spin on dishes. Experimentation is the best teacher and I really like that he encourages this on his channel. There's something here for pros, enthusiasts, and novices alike. A very approachable teaching method. Excellent job!

@sammyjo8109 2 года назад

I made this recipe again yesterday as my family asked for "Beef and Home Made Noodles" and I didn't have enough beef stock frozen. I started it early morning and this time I simmered it 11 hours and let it set over night in the fridge. OMG! Was it ever the best. I used 1 1/2 pounds of chuck roast ( the beef for the noodles) and two beef shanks. My family raved tonight about the beef and noodles asking what I did different as they said they were the best ever. The flavor flavor was so rich! Thank you for Chef for taking the time to teach this old cook new tricks.

@melissamurphy7320 3 года назад

I just found this chef today and I've been binge watching his videos. I thought I knew most things about cooking, but I've learned many new things from chef Pierre and going to share his videos with my family and friends, they'll love him!

@ChefJeanPierre 3 года назад

Thank you so much Melissa!!! 😍😍😍

@phillipkopp5809 2 года назад

I had a similar experience when I started watching this channel. It's funny when I realized how many things I had been doing wrong for so many years because so many people said that was the way to do it. The results are incredible and I automatically trust chef's Jean Pierre Pierre when he gives me a tip.

@RaduDinut 2 года назад

Binge watching one day? So...3 recipes? 🤣

@carlvanderpal5321 2 года назад

I think that’s a given you binge watch his channel.

@coolerkin 2 года назад

What a fantastic down to earth chef... He knows what it's like to be home cook and how difficult it is to get BONES!!!

@tuijapeltonen8075 Год назад

I just made this beef stock yesterday. The house had a fantastic aroma the whole day. I had a little bit smaller pot but the stock was delicious and the color beautiful burgundy. Now I have Jean-Pierre's absolutely delicious beef stock at least for 5 dishes in the freezer. Thank you for this great recipe and your lively video. Love you Chef.

@ChefJeanPierre Год назад

So glad it worked well for you !!! It is a little bit of work but it’s well worth it enjoy it!😊

@tuijapeltonen8075 Год назад

@@ChefJeanPierre thank you for your reply. Sometimes you have to do a bit more work but it's worth it.

@r.marksharp4091 3 года назад

I made up two gallons of stock with 3 kg (~6.5 lb) of bones and 0.5 liter of tomato paste (~16 oz). Stunningly good stock. Made onion soup and beef burgundy with it. Both were the best we have had. Thanks, and yes you are fun to watch. I did caramelize my onions. I canned it in pint jars. We find that much easier to store and use.

@ChefJeanPierre 3 года назад

Great job! Thank you for sharing your success with us! 😍😍😍

@elizabethsteele5291 Год назад

WOW ... Until you threw in about the quart jars - my first comment was going to be how ENVIOUS I was of your incredible freezer space! 2 GALLONS!! 😂

@billsinkins361 3 года назад

The downvotes are from Swanson, Kitchen Basics, Campbell's, and College Inn

@hawkeye1836 2 года назад

& Progresso !

@minkoil00 2 года назад

No more down votes

@keithmoorechannel 2 года назад

And Marco Pierre White, who seems to have sold out to a stock cube maker.

@alphamilkrecordings8974 2 года назад

Cause they hate peppacones.

@josephkasprzyk4758 Год назад

Nice!!

@jibplayz3604 3 года назад

I'm in online school right now but this is more important I saw the old video and I loved it I have wait to use this

@marthaperrot8642 3 года назад

Just finished making this stock. I am enchanted, so beautiful. Thank you Chef Jean Pierre for teaching how to make this.

@juubatuuba8354 3 года назад

Motto for life: Don't Rorri About It!

@roth66ro 3 года назад

I think u misspelled that: Motto for wife.

@Tuttiquantiful 3 года назад

I got ONYO

@nm9412 Год назад

I’m so glad we have this professional chef teaching us tricks of the trade. I’m loving his recipes. Thank you for your videos.

@lynbigmore542 3 года назад

Hi Chef. I watch every recipe and the quality of your cooking is amazing. I love your presentation skills and the chicken and beef stock recipes are beautiful additions to most of your recipes. 17 years in the freezer, Your stock recipes only last me 17 days and they are gone. Thanks so much

@vrod1a Год назад

This is not just cooking, it’s passion ! Another great recipe 👍

@jesseatone1 3 месяца назад

Merci Chef Jean-Pierre! Les recettes classiques et délicieux 😋. Heureuse que vous soyez là avec moi, dans ma cuisine! 🧑‍🍳

@glendurant911 2 года назад

Chef Jean Pierre is the best teacher and i just love learning and doing his recipes. This channel is 5-star.

@EdBragg 3 года назад

Chef Jean-Pierre, that was Fantastic! Thank You.

@jokerproduction 3 года назад

Been wanting a remake for this one! Thank you Jean-Pierre

@uniqnixieclocksgreganddebr4599 Год назад

I am so happy I found chef Lean-Pierre! I'm supposed to be in bed but I can watch for hours. I used to make stock but I put garlic and salt in it. I NEEEEd to make this stock the right way. Then the beef bourgiugon. I HATE it when the juice of meat comes out and people call it blood! IT'S NOT BLOOD IT'S JUICE FROM THE MEAT.

@neverlostforwords 3 года назад

I am becoming addicted to your videos. 😀 You always make me smile and laugh! I really appreciate your great sense of humour and charming personality. Your cooking advice is just wonderful! I appreciate that you always explain why you have chosen a particular ingredient or method. This beef stock looks fantastic and I can't wait to give it a try! Thank you!

@neverlostforwords 3 года назад

Here is some positive feedback. I made the beef stock just as you made it here and froze it in a silicone muffin tray in the freezer, then stored the frozen sections in freezer bags and popped them in the freezer. I have already used some for a beef stew and it tasted wonderful! When I get down to the last freezer bag I will know it's time to cook another batch of stock.

@jcfra420 2 года назад

Chef, I have to say I am a huge fan of Food Wishes and Chef John, but man I love your channel, your energy and your recipes. I think you actually edged him out from the #1 spot in my eyes!

@ChefJeanPierre 2 года назад

Thank you!!! 😀💗

@itsfnmadness Год назад

I made this beef stock and it truly came out amazing I love Jean , I thank God for him, I feel like I’ve known him 100 years I enjoy watching him I feel like he’s part of my family that teaches me how to cook, my family and friends enjoyed this beef stock as well and I used it in many other of his dishes

@EzyTiger123 2 месяца назад

Amazing as always! I love your energy! Thank you!

@woutoosting9741 Год назад

long live JP!!

@trasco86 2 года назад

Good evening Pierre! New to the channel but want to tell you how much I enjoy your channel and recipes. I’ve learned a lot and I really appreciate the humor that comes along with it. Never listen to those who say you talk to much. Got the stock on the stove at this very moment and can’t wait to use it in my meal tomorrow. Keep it coming pal!! All the best from Norway!

@ChefJeanPierre 2 года назад

Welcome aboard!😀

@johnvandermeulen2513 2 года назад

Using a word that is not used nearly enough to describe Chef Jean-Pierre's cooking/recipes, my finished beef stock is AMAAAZING! I went to Cioffi's in Burnaby for the meaty bones, a restaurant warehouse for the plastic containers, the local grocer here in Yaletown for the vegetables, and my herb garden for the thyme. Then on to the recipe. Making beef stock takes time and effort, but the reward at the end of the lengthy process is totally worth it. The first step is done, now on to beef bourguignon for this evening's dinner party. Thank you, Chef Jean-Pierre, for helping me make AMAAAZING stock.

@alpcns 3 года назад

What a wonderful, admirable personality and contagious love and enthusiasm for the art and craft of professional cookery. I just love it. Thanks Chef for making yet another miserable year not just bearable but even happy.

@monicautrilladeneira397 3 года назад

Dear Jean-Pierre I can watch your original and your re-make videos many many times ! Thanks for this great recipe, I am going to make some onion soup for my father's birthday and this is the way to go!

@thomashagin1772 2 года назад

Chef! I made this beef stock to use with my beef barley soup recipe. The stock transformed my soup, it now has better texture and flavor! Thank you for the recipe!

@stevemill8959 Год назад

Why isnt this guy on tv!? He’s it! He’s funny, knowledgeable, and fun to watch

@kennethyoder9766 Месяц назад

Because Food Network is no longer about food. It’s all about competition. Your point is well taken however.

@braddixon3338 3 года назад

I made this from your old video. I now have 2 gallons of beef stock in my freezer waiting for some great meals. You're the best! thanks for educating the rest of us normal folks in the world

@roseannamarotta5864 4 месяца назад

Hello Chef. I too went to a few butchers to buy neck bones and you were right. Where's the meat. I went into a local hispanic market and low and behold they had every kind of bones you want.. I made your beef stock before with beef shanks. This time I am using neck bones and I bought 20 lbs.. I use it for everything even as a cup of hot broth to warm me up.. I love your channel and all your recipes.. I made your prime rib a few days ago for my family and they were surprised how tender it was. Thank you, thank you, thank you, for sharing your fabulous recipes and first class cooking skills.. I don't follow no one but you.. Your top chef im my book and I am sure all your followers feel the same. May many Blessing come to you for all that you do.

@ChefJeanPierre 4 месяца назад

🙏❤️

@1down4upworkshop61 2 года назад

This is pretty much exactly how I make my stock. The only differences are I deglaze the roasting pan with red wine, and I do roast my onions. The roasted onions add a great sweet flavor and also give the finished stock a slightly darker color.

@koraysivrikaya223 3 года назад

You explain everything with passion and love. It is clearly seen that you love what you do. Thanks for sharing this classic recipe.

@lorirudderham3303 3 года назад

I loved the first video on beef stock ...thank you for the update ! Chef Jean Pierre , you're amazing ! Love your personality too !! Keep the videos coming , Chef !!🤗😁😘

@caribou3025 Год назад

Chef, your passion for cooking IS inspiring....to say the least. How can anyone not try to cook for themselves after listening, watching and learning from your skills and experience. I, for one,am. Thumbs up on your sense of humor. Many "belly laughs". I just ordered my 12 qt. stock pot! Merci Chef!

@Charlie_The_Giant_Gourami 3 года назад

I Love Leeks! When I buy them from the store I cradle them like a newborn!

@shelly5596 2 года назад

They are easy to grow, even in pots

@NAFUSO1 3 года назад

I just want someone to speak of me with as much enthusiasm as Chef talks about BONES!

@TerryC69 3 года назад

Each new video is a gift. Loving it, Chef!

@leoinsf 2 года назад

What a personality!!! Besides the great advice, we get a terrific sense of humor! Chef Jean-Pierre, you are the best!!!

@gregchambers6100 3 года назад

I freaking love this guy.

@vittoriamangion7434 3 года назад

He IS entertaining but an aquaintance of mine reminds me of him and he's ok but just in small doses.

@kevinsanders200 Год назад

Made this yesterday, simmered for 14 hours. Spectacular! I was tempted to include a couple teaspoons of Red Boat fish sauce, but I had the chef in my brain reminding me that this isn't soup, it's not the finished product. 😆

@ChefJeanPierre Год назад

👍👍👍

@janecoffman2502 9 месяцев назад

Smart to simmer for 12 hours. That's what we had to do at Le Cordon Bleu...simmer and skim, simmer and skim. But the refrigerator method works well to remove the residual fat. If still some flecks of fat on top just lay a paper towel on it...will pick up the fat. Thank you Chef Jean-Pierre I am going to try this your way to save some time.

@RoXx1811 8 месяцев назад

@@janecoffman2502 I let mine simmer for ~24h, super slowly over night on the lowest possible setting. I can't tell you how amazing this tastes. You have to try it! It did not expect it to be such a sweet and delicious veggie flavor bomb. The beefy flavor is incredible as well. I am blown away!

@BigAlpha365 3 года назад

You brighten our day every time you drop a new video.. Much love from Norway

@kenmorgan4833 3 года назад

Chef, You are the best I have ever watched. Thank you Chef

@timsullivan5328 3 года назад

More than once, Ive made a trip to the all night grocery store after watching your videos! Ive got a full freezer full of delish food I'm having a hard time waiting for 17 years though Thank you Chef!

@sassysalmon93 3 года назад

I love this man so much..

@miketheweaver923 Год назад

I’ve been making beef stock for 30 years never used tomato paste! Tried it for the first time loved will be doing it this way from now on. Thanks for the tip Chef. I roast my bones for at least two hours to get nice and dark golden color. Then I reduce for about a day and a half Extremely long process but when it comes down to a jelly consistency and a beautiful golden colour what more could you possibly ask for in life now with yours it has a tinge of red.

@majidkashani4257 Год назад

Could you please share, if you add apple cider vinegar because some people say it'll help to release more minerals also in summer time is it safe to waite to cool down your stock outside then store it in fridge? 30 years is a lot, thank you.🙏🙏🙏

@jarivuorinen3878 11 месяцев назад

@@majidkashani4257Stock is not salted so it should still be cooled rapidly or at least kept covered while cooling to be safe to use. Unsalted stock is optimal substrate for bacteria. But once you freeze and thaw it for use again, you are going to put it in a pot and bring to near boiling temperature anyway, so that should kill anything that could have ended up in there. You don't want to add cold stock to your sauce, stew, gravy or soup in the middle of the cooking

@TjTracyThomas 29 дней назад

I made this last night. Smells good. Looks like a nice stock, rich in color. Im going to can most of it into pint jars. I don’t usually use much beef stock but following you, i can see it’s going to get used quickly. Thanks!

@Killmonize 3 года назад

The passion:) he loves to teach and cook. It shows how much he cares

@craigstkitts491 3 года назад

I seriously wanted to just eat the meat as it came out of the oven, it looked that good.

@solairesolalalalalemon1198 Год назад

Thank you for working hard to provide us knowledge chef. One day I wish I can cook like this for my wife.

@nathanlambshead4778 3 года назад

Making it this morning. I think that makes this the 8th or 9th different meal I have done from your videos. Thank you again. We appreciate you very much.

@billybaroo111 Год назад

I love your videos, Chef! You have amazing energy, and great recipes!

@tanyatoki7967 3 года назад

🙂👍Higher level cooking. Thank you.

@lindaparker8829 3 года назад

Hi Jean, I have just found you by accident on RU-vid, and I absolutely love watching you, you are so funny. I have spent the last two hours watching you please keep up the great work xx

@charleskema2009 3 года назад

Yessssss! I have been looking for up to date videos, in glad he's back.

@pascutoisorin9716 3 года назад

Chef Jean-Pierre the perfect model to have in this time. A true soul, true passion by far the best cooking recipes deconstructed for everyone to understand. I do not imagine that he does this for any money but for us to learn to be better to leave a legacy behind. A true contribution for bettering the human race. Chef Jean Pierre I bow to you forever!! I wish to be as good and as passionate and caring for anything before I die!!

@ChefJeanPierre 3 года назад

Thank you for the encouraging kind words! Mush love!!! 💕💕💕

@mrbull569 2 года назад

I love this channel! I will try to make this beef stock now that it's winter time. The funniest part of the video is when you were describing simmering the stock and you said just blu blu blu.. not BLUP BLUP BLUP.. and the camera was like zooming in, I was hysterical laughing! That was a great editing shot!😂

@guykoppi2525 Год назад

No beef neck bones - boo. But I found some meaty beef bones and beef tendon at our local Asian Market. Followed this recipe and slow-cooked for 10 hours. I ended up with 2 gallons of superb beef stock, full-bodied and so flavorful. Beautiful deep color, too. Great recipe, Chef!

@clicquot2271 Год назад

Good call! Genuine ethnic markets can be amazing resources.

@JeffM--- 3 месяца назад

Thank you so much, Chef Jean-Pierre.

@jonpulicicchio5000 3 года назад

Thank you Chef. I have been using your recipes for all types of stocks for years.

@jjkurtz03 3 года назад

I just discovered this channel and I feel like my grandfather is lovingly teaching me how to cook. Love it.

@paolamura3497 2 года назад

Oops...grandfather?!

@TheLingrush Год назад

Great video. Made mine a bit smaller, left out the Leaks for no particular reason. My meat roast was simple and quite caramelized, very black in places. Used some short rib $$ and what looked like 4 neck bone, cheap. The tomatoe paste is a must, added mushrooms to mine, very few. My kids thought dinner smelled amazing!! My first Beef stock.

@jamesbrunette3093 3 года назад

CHEF is the perfect mix of INFORMATIVE and CRAZY. luv it

@fiorevitola880 2 года назад

Chef: I made a version of your beef stew the other day and my wife and I are so much enjoying it, thank you for your culinary expertise. I am enjoying your recipes!

@tacitusthehistories5417 3 года назад

Once again, Chef puts a ton of information & experience in a short 10 minutes & 40 seconds. Looking forward to the new studio. I'd like you to give your thoughts on the basic American kitchen that you would recommend and any recommendations that French kitchens should be incorporated. I'd still like to see your thoughts on how to season & make jerky. Thank you.

@seetaapplewhaite8298 3 года назад

My favourite saying now when I teaching my son to cook "measure carefully" his favourite saying " if they don't like it don't invite them again....just use butter"

@benjaminfranzuela5847 2 года назад

Thank you. The part about not salting is the best information I got from this episode. God bless! 🤗

@jucausulll 3 года назад

A nother day learning sumthing amazing from chef Jean-Pierre 🙂 Merci beaucoup Chef 😁

@nancywalker1325 3 года назад

All of your food is beautiful 😍 😋 I'm so thankful for your bolognese recipe, I didn't like it prior to your recipe.

@davidc7419 3 года назад

Hello from Ireland 🇮🇪

@darrengordon-hill 3 года назад

Hello from London 🏴󠁧󠁢󠁥󠁮󠁧󠁿

@oldgorski 3 года назад

Hello from Silesia, Poland

@aaaaaa1990aaa 3 года назад

For me Chef Jean-Pierre made Thursday the best day of the week. And of course i can test the recipe on the weekend... and freeze it for 17 years! Thank you chef, You are the best!

@lindawhite843 10 месяцев назад

Thank you so much for teaching me new cooking ideas. No tomato puree in the pantry so I used Manwich. I heard this voice with a beautiful French accent say, "Put in what you like." My youngest daughter's boyfriend is French. Her recent visit she failed coviid test. I told her she probably failed on purpose to get 2 extra weeks in Paris! 🗼

@malcolmnock4321 2 года назад

I've watched different cooks, I've watched different so called top chefs. But I've never liked and enjoyed anyone cooking,has much as you. Fantastic, my friend. I feel like your one of my family. I would love to learn to cook like you do Jean.. please don't change.

@ChefJeanPierre 2 года назад

Thank you 🙏

@tomservo9254 3 года назад

Asian supermarkets are great for finding these kinds of bony off-cuts. On the rare occasions I make homemade ramen they're always where I go to get pig feet for making the pork stock.

@Feds131313 3 года назад

This is a classic. Been doing this for a while and it never disappoints. Onion soup, stews, Stroganoff, man, it is good. Thank you

@huggybearbear7340 Год назад

Today I made this recipe. Thankfully my local grocery store has not only bones but also leeks and quality canned tomatoes. I had no issue getting all ingredients. Chef Pierre, I cannot thank you enough! I basically made like you advised. I even caramelized onions while bones were roasting. Like you said, my house smells like a million bucks! I can’t wait to use this! Thank you again Chef! I appreciate all your videos and eagerly await more!