Boeuf Bourguignon

Hello everyone! It's cold outside, so I have something to warm you up. On the menu, Bœuf Bourguignon. The main ingredients are Roquettes de palette, aged for 50 days, always bought at the same address. The side dishes of a Bourguignon are Petits Lardons, mushrooms from Paris, and Perlé oignons. The side vegetables are fennel, mint, carrot, rainbow, multicolored, and potatoes in English. Leek, of course, will be for the bouquet garni. Bay leaves, thyme, fresh, and fresh basil. All the cooking will be done with olive oil. Moisture element, red wine, non-seasoned beef broth, tomato croche. The Samoan bones are a bonus. Salt and pepper. The flour will be for the binding. The first thing to do, cut the meat, 1.4 kg. Like this. The meat, I reserve it. Like this. Once the beef is cut in cubes, I move on to the lardons. Same principle as for the infusion. Infusion, and I slide the knife slowly. The rind, I reserve it. Lardons, cut. I put it. The red wine, about 1 cm. From the sides. Like this. The lardons are done. I reserve it. The onions, here they are. The mushrooms, already made in Paris. Small knife. I cut them in 4, like this. The last. The mushrooms, of course, have been cleaned and drained before cutting them. The bourguignon galette is ready. Let's cook the meat. Lardons, turn on. Like this. Maximum. Olive oil. Generously. That's enough. Let it heat up. The smoking oil. The meat, I put it like this. Let it brown. Like this. Cut in two. Done. The onion. Finely. Like this. The onion, I reserve it. I add the mushrooms. The mushrooms. The garlic, I crush it. I crush it, roughly. I reserve it with the onions. At this stage, the mushrooms and the garlic. The pepper. It's sea salt. Like this. The meat browns. Onion, garlic, add it. Done. And I stir. Always over high heat. Once everything is well browned, like this, I will change flour. Like this. Done. I reserve the flour. And I stir. I deglaze with red wine. One litre. Like this. I scrape the bottom. Done. In the saucepan. I rinse. I scrape the bottom. I take off the sugar. Done. I lower the heat. I add half a litre of chopped tomatoes. I add a little more than the height of the beef. Like this. Because there will be evaporation. The cooking will last one hour. Before the beef browns, I make the garnish. Leaves of leek. Basil. Thyme. Four bay leaves. Four is enough. I roll like a cigarette. Double protection. I double. Knife, hold. Double knot. Equalize. Double knot. Third knot. Knife, equalize. The bouquet garni joins the beef bourguignon. For the kouane, I will roll it. And thread it. A simple knot. I shape it. Double knot. Knife, equalize. The kouane joins. The browned bourguignon, I move it to the bottom of the oven. We have it for one hour. While my browned bourguignon is browning, I will start making the bourguignon garnish. Olive oil. Light the fire. It's enough. I put the bay leaves. Like this. Garlic. Of course, I will add the bourguignon in one hour. The onions bring a reserve of color, as well as the bay leaves. I add the mushrooms. I mix. Once everything is well colored, I reserve it. I will degrease the pan. I add clear ice. Like this. I add the bourguignon. Like this. This garnish, of course, I will put it in one hour with the bourguignon. I have the reserve. The biggest effect. Now let's move on to the vegetable garnish. Fennel. Cut two. Like this. In reserve. Fennel. Cut two. Four. Fennel. Cut two. Finished. The washed carrots. I cut them like this. Carrots. Cut two. The carrots. I reserve them. The potatoes. I will turn them in English. That is, seated. Like this. I turn them. In cold water. One last. Operation finished. In the water. Now I move on to the vegetable cooking. Fennel. Boiling water. Water. Like this. Turn on. Potatoes. Start in cold water. Potatoes. Pan. Potatoes. Start in cold water. Salt. Like this. Turmeric. It's for the color. Like this. Gas. Turn on. Water for the fennel. Salt too. Like this. Salt finished. The carrots. I will put them in the pan. Like this. Pepper. Salt. I roll them. Like this. The carrots. Slightly browned. A little water. I cover. About five minutes. Low heat. The carrots are cooking. Fennel water. Fennel inserted. About ten minutes to a quarter of an hour. The fennel is cooked. Turn off the heat. I taste. In cold water. I cool it down. Like this. I taste. The fennel. I reserve it. After twenty minutes of cooking, the potatoes are cooked. I taste. The pan. Finished. The carrots are almost cooked. I add butter. Like this. I mix. The lid comes back to the pan. Like this. The potatoes are cooked. I reserve it in the pan. The water of the carrots reduces slowly. It will be glazed carrots. The fennel. I will make it boil. Olive oil. A little butter. A spoon. Like this. The butter is fried. With olive oil. I put the fennel. The carrots are cooked. Verification. Small knife. It's cooked. No reason. Closed knife. Carrots get rid of. The fennel reduces. The carrots are cooked. I reserve it. With the potatoes. I cook. Like this. The fennel starts to color. The fire goes down. The fennel turns. The fennel is well colored. The fire goes out. I reserve. The cooking union. Let's go back to our bourguignon. I turn on. Not strong. The bouquet garni. I remove it. As well as the fennel. Finished. Verification of cooking. Small blue knife. It's still hard enough. The meat comes back. The garnish. I add it to the bourguignon. We still have one hour. We stir. Patience. It happens. I degrease. After two hours of cooking. Local time. Verification of cooking. Beef. Super cool. It's cooked. The oven lights. 250 F. The plate goes to the oven. Potatoes. Carrots. The fennel goes to the oven. We dress. Hot plate. On the oven. Vegetables. Oven off. Parsley. The vegetables. I roll them. Eight ounces. I dress. The fennel. Fennel. Potatoes. Carrots. Multicolored. Sauce. A little bit of everything. Maître d'Hôtel. The beef bourguignon from table 55 is ready. They are hungry. Here is my beef bourguignon. My way. Thank you for watching.