Go to the Recipe: Boeuf Bourguignon
Cool.
Hello Geeks.
I have been convinced by experience and now for years that Sousvide cooking has rejuvenate the art of cooking, that those new cooking Technic is our "Renaissance period" . Chefs and ex colleague of yours, Nathan Myhrvold has shared these secrets in his fantastic book. Now , as you may have notice from my broken english above, I am a french chef and proud of my traditions.
Boeuf bourgignon is such a fantastic traditionnal food that I still need to be convinced that your are going to get the same original flavors NOT cooking the meat in a lot of rich Burgundy wine ( and i do know that alcohol create troubles in cooking sous vide). Has anybody cooked bourgignon sousvide in a traditional way ? (Marinating,searing of meat ,cook of the alcohol and veg at high temperature and then vack pack and slow cook in a water bath )
At work I have adapted modernist temperatures and traditional braising technique with the help of a fairly new cooker called a Frima cooker which hasn't been mentionned in Nathan's book. Frima ( sister Company of Rational ovens) is a simply a bratt pan which has a accuracy of 1 degré celcius and is a very versatile tool for any chef who caters in big quantities.
Therefore Frima does bring precise temperature as well as Traditional braising liquid
https://www.frima-online.com/fs5f/en_gb/our_service/brochure/index.php .
Therefore , I am remain to compare your modernist recipe @chefsteps , my Neo classic Frima version and my favorite grandma mushy brown stuff in a bowl.
Thumb up to chefsteps team
froggiechef
Hello, I have ran some trials on marinating and cooking of the meat in red wine. I explored 4 directions, 1. Marinate meet in wine for 24 hours before cooking 2. No marinate step but cooked in wine 3. Reduce 3,750g of wine to 200g and cook meat with that 4. Do nothing to the meat.
I found that the wine only penetrated 1cm into the meat. The areas of the meat that the wine made contact turned mushy and added nothing or benefit to the end result. We LOVED the color that the meat turned after cooking though. So we explored other avenues hence the onion ash.
Have you guys encountered off odd blue-cheesy smells from long cooked beef cuts? I've only encountered that with beef, never pork, but at least on two occasions my 48 hour beef had a strong off smell after the cook. One time it was short ribs, the other time it was a chuck steak. I think both were cooked at 55C.
As you've likely guessed, it's spoilage bacteria, such as lactobacillus, that's causing the smell. It happens more often with cuts on the carcass's surface, since these cuts have more bacteria – both spoilage and pathogenic – on their surface. I've had people email me with this problem when cooking both beef and pork. But the problem is rare, so it's hard to test the best way to avoid it. Some people recommend blanching before cooking to kill the surface bacteria to solve this problem, but it takes longer than you might guess to sufficiently heat the surface of large pieces of meat; for example, it'll take about 2 minutes in simmering water to pasteurize the surface of a roast and less time is likely to activate the spoilage bacteria and exasperate the problem. Obviously, working clean and sanitizing your work surfaces regularly will help keep one piece of meat with a high surface load of spoilage bacteria from becoming many pieces of meat with high surface loads. And if it happens often with meat from one supplier, consider changing suppliers. I wish I could provide more advice, but I've not been able to reproduce the problem and so can't test possible solutions myself.
Wow, the texture of that beef (at 57C) is great! The scallion ash with 1:1 salt, was a bit too salty for my taste, will reduce that the next time. Other than that, fantastic recipe, thanks!
(Plate got a bit messy in the hectic of serving..;-)
Is it possible to use ziplock bags instead of sous vide bags for this? Or are regular ziplock bags not recommend for this long of a cook time?
y'all.... I made this over the weekend and served it up to some friends on saturday night. One of them took his first bite and said "I don't even understand what is happening right now. This is so good it doesn't even taste like food." High five to the ChefSteps team for another awesome recipe.
Great Recipe. Really enjoyed this. Thanks!
https://500px.com/photo/113384937/beef-roast-sous-vide-by-bill-hodgetts?from=user
Hi Nick, Has anyone tested reduced wine plus stock? E.g reduced wine with aromatics, add stock, infuse and strain? I'm not certain of the penetration (??) and had many successes with beef cheek, shank, short ribs, lamb shank etc. But have NO clue as to the penetration. Can't say I have a FMRi handy to measure it....;-) is there another way?
how long do you think you could hold this in a low oven?
I finally made this Boeuf Bourguignon this week for French loving friends. They were amazed at the texture, flavor and color of the beef. The demi glace sauce was amazing as well. I took the time to clean up the chuck before the sous vide step. Took out the connective tissue and fat, and glued it back together in nice portion sizes. That worked out wonderfully. Fat does not dissolve at 135 degrees and does not look great.
Thanks for all your good work!!
Lets see... You say 3 equal pieces of meat. You start with 1500g, so divided by 3 is 500g each. 500g is 17.64 oz each. The instructions say the pieces should be each equal to 8 oz filet... Somethings wrong in your math. Either they are 3 ea 17.64 pieces, or closer to 6 ea 8 oz pieces. Please clarify. Also do you salt and pepper these steaks either before or after?
You cook it in three large pieces and slice it into ~8 oz fillets after removing it from the bath and covering it with scallion ash. These steps were explicitly stated.
Are the 1500g Chuck trimmed or untrimmed?
Thanks in advance!
Couldn't believe this was a chuck roast. So tender thought it was filet. Served with roasted root veg and some Brussels sprouts and mushrooms. Might dial back the salt also in the ash next time.
I'm curious: could you get the deep color & flavor of the braise if you just browned the meat after sous-vide? Or, is the texture of the meat such that it won't brown properly? I'm considering doing this recipe with the Modernist Cuisine @ Home pressure-cooked red wine glaze. (Basically, similar to their sous-vide short ribs.) Browning the meat and then tossing in the glaze after sounds extra-delicious!!
Hi, I have a problem with a braise that should have just finished. I trimmed a piece of chuck, seasoned it, seared it, and then cooked it in a water bath at 150°F for about 24 hours. I bagged it (ziploc since I don't have a vacuum sealer) with a 1:2 ratio of red wine and chicken stock, tomato paste, and herbs and spices. Having read about the problems with cooking sous vide with alcohol I attempted to evaporate at least a good portion of it by boiling the wine for several minutes. I would have thought that if the wine caused any undesirable transformations it would have turned the meat to mush, but it's actually to the opposite extreme: the meat is rubber. Was it the wine? Or was it the extra 1°F? Or was it some other factor I haven't considered? Thanks in advance.
Hi. I want to try this recipe this week. I don't want to make the ash. Can I sear the slices after cooking.?
Hi, i have a question... can I use Entrecote as cut of beef instead to avoid trimming the chuck and get a more eaven result?
Entrecote would take less time I think but of course you can.
Inspired by this recipe, I served sous vide New Zealand free-range, grass-fed venison tenderloin roast from D'Artagnan, coated in burnt scallion and Hawaiian black lava sea salt ash, with old-school fondant potatoes, sous vide carrots/broccoli rabe/onions, and ruby port demi-glace. More details in my comment under the Scallion Ash recipe...
Sure, why not? But the ash is a really great trick and not hard to make.
The guests were impressed with the dish, especially the ash. I paired the food with a Smockshop Ephemerald Pinot Noir 2017.
How about searing it first (before sous vide cooking)?
I have a 1.5 kg chuck eye that I would like to cook whole. Do I need to cook it longer since I won’t cut it in 500g pieces ?
