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My Madeira Braised Short Ribs (stop using red wine, try this) 

French Cooking Academy
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Up your cooking game and learn how to braised short ribs with Madeira instead of red wine.
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12 апр 2024

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Комментарии : 111   
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
Perfect to take your braising game to the next level⭐⭐⭐ you can also replace the madeira with ruby port wine
@davidarbuckle7236
@davidarbuckle7236 Месяц назад
We did Ossobucco too. Smoked Lamb Shanks also, Served on a Gorgonzola Risotto
@xTrengo
@xTrengo Месяц назад
port will be sweeter, madeira typically is dry and very woody
@davidarbuckle7236
@davidarbuckle7236 Месяц назад
@@xTrengo I used dry red wine for mine. I used dry White Wine for braised Ossobucco and plenty of veal stock.
@mrburns444
@mrburns444 Месяц назад
Madeira comes in a variety of styles. Which would you recommend?
@xTrengo
@xTrengo Месяц назад
@@mrburns444 for cooking? red, dry, not expensive. actually, for drinking it's the same :x
@drk321
@drk321 Месяц назад
When it came to the tasting; you cannot fake that level of enthusiasm.
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
😋
@chriswright4677
@chriswright4677 Месяц назад
@@FrenchCookingAcademyresisting drinking sauce straight….
@j.scottmeidell1760
@j.scottmeidell1760 Месяц назад
I made this and it came out fantastic. I much prefer using Madeira over Port, it seems to have more of a softer sweet and nutty flavor. There was virtually no braising liquid remaining after 3 hr and a large amount of fat. Rather than cleaning the braiser, I poured off the fat and deglazed the fond with the good stock that I had been adding to the cook then strained the liquid into a saucier with the sautéed shallot and mushrooms and finished, as directed, with fresh hit of Madeira. I think a key to this recipe may be the juniper berries and a good long marination…6 hous+. This was awesome Stephane, thanks so much !!
@MattRoadhouse
@MattRoadhouse Месяц назад
Yeah, you really only need to skim the excess fat and make your sauce in Dutch Oven. No need for a saucepan. Love the wine substitute, will try it next time!
@j.scottmeidell1760
@j.scottmeidell1760 Месяц назад
Right on. Honest to God, it was even better after two days of refrigeration.
@kathrynoswald5695
@kathrynoswald5695 Месяц назад
Absolutely delicious.... I made this lovely dish for a family gathering and it was loved by all. Merci Chef!
@deenaallen7668
@deenaallen7668 Месяц назад
Love your videos Stephane! Wonderful recipes presented artfully and with excellent step by step instructions. But what really sets your content apart is the obvious pleasure you derive from tasting them at the end. Bravo and merci!
@mikeob9502
@mikeob9502 Месяц назад
Goodness sakes! That is one beautiful main course dish (Oh my aching hunger pangs.) Thank you, Chef Stephane.
@montgomerycross8140
@montgomerycross8140 27 дней назад
Merci! I made it for my mother in Law's birthday and it was a complete winner! Even my wife complimented me - said it was the best dish I've ever made. Thanks again!
@RayR
@RayR Месяц назад
I can't wait to cook this dish. Thanks for all your great recipes.
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
thank you
@AndrewJohnClive
@AndrewJohnClive Месяц назад
As ever, Merci Monsieur!
@dougjones2065
@dougjones2065 29 дней назад
Deglaze the sides of the pan with a wet pastry brush as you go. That’s flavor in the side of the pan as much as the bottom. It’s just good French technique
@marcosaguilar5622
@marcosaguilar5622 Месяц назад
In the spot I work we do a Madeira jus by taking Cippolini onions and doing a slight sear on a rondo. Removing them and then deglazing with Madeira. Reducing it down and adding a brown chicken stock to the syrup and then reduce down back to a syrup and finishing cooking the cippolinis on low heat to finish them off and finish the sauce. We reserve it after and use it for different dishes. Its fantastic
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
that why i love that sauce it can be made on its own or like that after braising meat 😋
@bourbakis
@bourbakis Месяц назад
A nice variation. Will try it someday.
@greggcal4583
@greggcal4583 Месяц назад
That looks like quite a dish. The beef that was used looked beautiful even before cooking.
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
dexter beef a great pick for sure as far as i know form what tasted
@hw260
@hw260 Месяц назад
Chef, tu es un mechant. Excellente recette. Thanks.
@davidarbuckle7236
@davidarbuckle7236 Месяц назад
I used to braise mine with red wine and a mirepoix of carrots, celery, and onions. I used larger pieces. ( maybe 1 lb each) and I finished them with softened butter and pearl onions and served on Mashed Potatoes.
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
this is the next level after red wine👍
@naomijoy2
@naomijoy2 Месяц назад
❤❤❤❤ I'm going to try this out during my cooking class
@along5925
@along5925 Месяц назад
Old school...LOVE IT!!!
@karlbaratta9086
@karlbaratta9086 Месяц назад
This really looks good!!!
@filmaadin
@filmaadin Месяц назад
Did this today. Awesome. Thx, Stephane.
@cobrajoe2001
@cobrajoe2001 Месяц назад
Awesome video Thanks for sharing chef 🧑‍🍳
@axiomist4488
@axiomist4488 Месяц назад
Man, you keep getting better and better ! Those ribs are incredible !
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
thanks 👍👨🏻‍🍳🙂
@Mary-fv4bn
@Mary-fv4bn Месяц назад
This Olivier cannot wait to try the recipe!
@lantz45
@lantz45 Месяц назад
Thanks for your detail
@michalkbass
@michalkbass Месяц назад
I will definitely do this. I've tried your dijon chicken recently and it was excellent.
@forteandblues
@forteandblues Месяц назад
Looks amazing.
@kostask8851
@kostask8851 Месяц назад
I am salivating right now.I am going our for short ribs and madeira and the rest of the ingredients right now.
@christopherbeckerdite4273
@christopherbeckerdite4273 Месяц назад
Merci beaucoup pour cette recette! J'ai hâte de le cuisiner. J'apprécie votre temps et vos efforts pour réaliser cette vidéo.
@chongseitmooi2593
@chongseitmooi2593 Месяц назад
I believe it's times cc consuming for this cooking ...haaa go to stuff my stomach a bit full before put hands on the pot❤good recommendations
@amykruse6887
@amykruse6887 Месяц назад
I haven't seen your videos in too long. Can't wait to try this. Glad to see you in my RU-vid again
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
yes still there 🙂maybe that bell icon needs to be checked to enable notifications 🙂
@urikachannel
@urikachannel Месяц назад
Fantastic!
@wojtekp5684
@wojtekp5684 Месяц назад
I love sauce too!!! Another fine looking dish Stefan
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
cheers that was so tasty🙂
@wojtekp5684
@wojtekp5684 Месяц назад
@@FrenchCookingAcademy I'm jealous I made short ribs the other day but nothing like this. Next time I'll try the marinade.
@poppacapnurass2608
@poppacapnurass2608 Месяц назад
delicious this will be on my to-cook-do list in the coming weeks as we move to winter in my region
@Another0neTime
@Another0neTime Месяц назад
Yeah buddy, delicious lookings.
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
🙂👍
@eprzepiora
@eprzepiora Месяц назад
Probably my favourite meat cut of beef, however I never tried it with Madeira, I actually never tried Madeira itself, despite being on the island many times. Time to catch up with the wine, the receipt looks great which is very precise as always, thanks for sharing
@CanadaModel3
@CanadaModel3 Месяц назад
Your so amazing I know what I am making for dinner next weekend 😊
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
👍🙂👨🏻‍🍳
@graziaseregni1486
@graziaseregni1486 Месяц назад
Good work
@alexandermethven
@alexandermethven Месяц назад
Well done 👍
@donnadornbusch6738
@donnadornbusch6738 Месяц назад
Thank You Stephan
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
my pleasure
@TheMrTomkennedy
@TheMrTomkennedy Месяц назад
Thanks
@xZOOMARx
@xZOOMARx Месяц назад
6:39 instead of patting it dry, you could also put it on a wire rack in the fridge overnight. this will dehydrate the surface but minimize loss of the madeira wine.
@timford6019
@timford6019 Месяц назад
Wow, want to do this, and soon!!
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
👍🙂👨🏻‍🍳👨🏻‍🍳
@jamesa7506
@jamesa7506 Месяц назад
🤌 candied beef with little presents of sweet love stuffed inside! Oho monsieur, well done my friend! 👍
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
it’s so tasty 🙂
@ah4furnishings348
@ah4furnishings348 Месяц назад
Very nice 😊
@onemercilessming1342
@onemercilessming1342 Месяц назад
Yum!
@ajlau8975
@ajlau8975 Месяц назад
Superbe!
@welshcrusade1562
@welshcrusade1562 Месяц назад
I wish it was easy to achieve harmony between nice, cheap and easy.
@stuartdavies584
@stuartdavies584 Месяц назад
Looks amazing Stephane, can't wait to try this...any suggestions for a wine to go with this? Is it very sweet? Guessing dry red wine wouldn't pair well...
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
it is not very sweet don’t worry there is a slight sweetness to it but i think more like a spicy, peppery or slightly fruity full bodied wine would work well
@464nescio6
@464nescio6 Месяц назад
In the region of the Pyrenees Orientales There are a lot of fortified wines like Rivesaltes or Banyuls.. or Beames de Venise or Maury.. Just saying..
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
that’s the way to go 🙂👨🏻‍🍳all worth to be used in recipes. banuyls is super sweet though
@robertcatuara5118
@robertcatuara5118 Месяц назад
I only had white wine and it turned out great, and a few glugs of Cognac. 😉
@daryltownsley4562
@daryltownsley4562 Месяц назад
thank you for using LARD..so much healthier..seed oils are poison not an overstatement...
@donnadornbusch6738
@donnadornbusch6738 Месяц назад
I’m preparing this today- I can taste it now …
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
wow 👨🏻‍🍳
@zeppo3508
@zeppo3508 Месяц назад
can you use beef dripping when searing the beef?
@KingdomDumb
@KingdomDumb Месяц назад
10/10
@kylemcclain3894
@kylemcclain3894 5 дней назад
How did you separate the fat from the juice while it was still liquid?
@tomkemline5516
@tomkemline5516 Месяц назад
What was the French word(s) for the jus left after cooking that you use as the base for the sauce? (@ 12:05 mins) - this looks so good. I’m making it this weekend.
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
it is called the ‘fond de braisage’
@nivthefox
@nivthefox Месяц назад
No no no, Stephane, why would you do this to me? I was so happy with my braised beef. Why would you make me think about doing it with Madeira? Oh my god it sounds delicious. ;_; I'm doomed. So expensive. But probably so worth it.
@traviswilliams3034
@traviswilliams3034 Месяц назад
Stephane: So Im gonna marinate this overnight. Also Stephane: Im gonna crank the oven up cause I dont wanna wait 4 hour a 😂. Looks really good man. Im gonna have to use Port when I do it though. Madera's almost impossible to find out here in Alaska.
@Imadov
@Imadov Месяц назад
J’AI FAIM !
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
trop bon franchement 🙂👍👍👨🏻‍🍳
@j.bradleyheck1589
@j.bradleyheck1589 Месяц назад
Thomas Jefferson used a lot of Madeira in his cookery & of course..Hàute Cuisine requires it in many dishes especially sauces !!!
@mark-angelofamularcano237
@mark-angelofamularcano237 Месяц назад
I’m not a big fan of cooking with wine. What can I add to maybe capture some of the elements the Madeira wine?
@ChrisCurvey
@ChrisCurvey Месяц назад
Lots of steps in this recipe that all seem alike after a while (madiera & shallots & something else) -- I would love to see a simplified version. Looking at the pot every hour during braising, I didn't think I needed to add any stock, based on the liquid level, but what I got out of the pot at the end was mostly fat -- there was very little cooking juice left to make the sauce. Oh, and on the printable recipe on the website, the oven temp (340F) is missing...I had to come back and pick through the video to find that out. The results were yummy, tho.
@cutbaitkenny
@cutbaitkenny Месяц назад
Can I use Madeira and a splash of cognac, no Madeira in this small town. Using Wagyu beef my brother raises so skipping the pancetta step.
@Sisterfifi
@Sisterfifi Месяц назад
Where did you get Madeira? I can’t find it anywhere in Australia. I’ve been building up a cooking alcohol collection and it’s a really important addition.
@maximilianmusterhans4659
@maximilianmusterhans4659 23 дня назад
I wish there were restaurants around here where I could order such high quality food.... It's mostly junk which gets served nowadays. For such a dish you would probably have to pay 80 EUR+
@captainprice2025
@captainprice2025 Месяц назад
@robertcatuara5118
@robertcatuara5118 Месяц назад
Madeira is fortified. No need to reduce if you don't want to. 😉
@williamwoody7607
@williamwoody7607 Месяц назад
French barbecue.
@gigivarnum
@gigivarnum Месяц назад
Why not sauté the lardons and use the fat to sear the meat, instead of flavorless lard? Lardons tucked inside short ribs seems completely superfluous, given the fatty nature of short ribs. Plus, since the lardons can't brown when tucked inside the meat, it'll only either melt away or stay sad and flaccid up in there.
@marcbile
@marcbile Месяц назад
U made a point😊
@teresaoftheandes6279
@teresaoftheandes6279 Месяц назад
Candied meat😂
@DSteinman
@DSteinman Месяц назад
Ok the French can never dunk on Americans again, you literally stuffed beef with pork fat, you've outdone us 😂
@kam7056
@kam7056 Месяц назад
❤🇫🇷👨‍🍳🔪
@teridacktaljones4553
@teridacktaljones4553 Месяц назад
🦝
@acaciomadeira5147
@acaciomadeira5147 Месяц назад
Pancetta is not smoked its just salt cured bacon is smoked
@deckiedeckie
@deckiedeckie Месяц назад
Beware of the praise of fools
@jamesa7506
@jamesa7506 Месяц назад
What about the slander of the learned?
@revere6968
@revere6968 Месяц назад
Good grief!
@8nansky528
@8nansky528 Месяц назад
CANCER ALCOHOLIC CANCER BEVERAGES CANCER CANCER
@trex1448
@trex1448 Месяц назад
Add soy sauce, garlic... should be amazing.
@dougjones2065
@dougjones2065 29 дней назад
Cut the cartouche to shape next time! So lazy…why
@sylvialin6453
@sylvialin6453 Месяц назад
Looks good but is too much time consuming for me.
@johnstack3338
@johnstack3338 Месяц назад
This is certainly a comically complex recipe! If this two day, 20 ingredient, 12 stage preparation is the alternative to braising short ribs in red wine as the title suggests, I think I'll stick with the standard Julia Child recipe. However, I do believe this recipe would make a good SNL skit as an example of a ridiculously overly complicated and time consuming way to prepare short ribs.
@GoldenPhoenix101
@GoldenPhoenix101 Месяц назад
It's showing the traditional French way of preparing short ribs. Any decent home cook is perfectly capable of using this as a guide and simplifying it as much as they want for their own version.
@FrenchCookingAcademy
@FrenchCookingAcademy Месяц назад
cooking is fun 👨🏻‍🍳 time is not a problem if you cook for someone you like 🙂🙂👨🏻‍🍳
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