100% Icannot imagine ever buying 20lbs worth of Beef Shank just to make a sauce!!
@Thedrunkguy1
Жыл бұрын
Fr I thought he was making a broth but nah man we just don’t like bbq sauce
@randommage1
Жыл бұрын
tbh he made it harder than it really is, especially by how finely he diced his mirepoix. it takes a long time, but shouldn’t take a huge amount of effort
@kenfern2259
Жыл бұрын
@@randommage1 I call this sauce a fancy red wine sauce with bone marrow and that is makes this sauce different .
@whatskraken3886
Жыл бұрын
this is easy lmaoo
@79kitkat79
Жыл бұрын
you'd have to waterboard me for me to make this... looks like heaven but its so much work bruh
@mrno_name9518
Жыл бұрын
Lost me at “let it simmer for 12 hours”.. WHAT?
@yuzuniii4324
Жыл бұрын
@@mrno_name9518 the same U
@asadb1990
Жыл бұрын
@@mrno_name9518 the electricity bill for running stove for so long
@Enrajpu762
Жыл бұрын
Labour of love
@regimiro4888
Жыл бұрын
@@mrno_name9518 You can make demi glace with cheap meat and then have it in the freezer for like a year. You don't have to do that everytime you make this sauce lol
@violaballs
Жыл бұрын
I better start a company creating a powdered version of this.
@oui2826
Жыл бұрын
Already exists in France. Obviously it doesn't taste as good but it exists
@Dell-ol6hb
Жыл бұрын
@@oui2826 why wouldn’t it taste as good? You could just remove the water from this product making it into a powder that would taste identical once you added water back in
@ArgonRiver15
Жыл бұрын
@@Dell-ol6hb ah but you have to talk about stability that brings about additional compounds which inevitably change the taste of the product.
@ordinarydude2237
Жыл бұрын
@G E basically speaking, turning that into powder will effectively erase/cook some chemical compounds that would've given the sauce more flavor
@jwvprzr5532
Жыл бұрын
@@Dell-ol6hb it's not that easy, first of all legislation: you would have to add stuff, change the cooking process and all; second of all automation: you have to take out the human intuition from the cooking process and make it algorithmic; last of all is chemistry: taking out water can change the chemistry of things, I doubt it would change it a lot in this case but I don't know much chemistry so take it with a grain of salt
@paperbagbrown1326
Жыл бұрын
...And that, dear friends, is why the saucier is a thing.
@LVX-
Жыл бұрын
I don't think many understood that you meant one person in the kitchen actually just makes sauces.
@kareny5438
Жыл бұрын
@@LVX- I was kind of thinking it was the fancy container for serving sauces. 😄
@LisaMT1218
11 ай бұрын
@@kareny5438 🤣🤣
@andrewjones2222
9 ай бұрын
@@LVX-, I understand because of Ratatouille.
@peter42liter93
6 ай бұрын
@@andrewjones2222 based
@genericuserid7283391
Жыл бұрын
I make a similar sauce for dipping my leftover DiGiorno pizza crusts (because they're so dry the next day). Only difference is I substitute the wine with Hidden Valley ranch dressing.
@JayPea-lk5rt
Жыл бұрын
Cap, nothing like this
@stevonico
Жыл бұрын
😂
@damien1781
Жыл бұрын
Lmao
@cynabonabelle
Жыл бұрын
I would give my left kidney to watch a how to of that process in a rundown trailer park kitchenette
@KingdomofFunnyshorts
11 ай бұрын
If your actually serious about that and not joking like id actually like to know your process for my self
@jamesdean5095
Жыл бұрын
I get way too much joy out of stock and sauce making. It's like the longer it takes the more excited I get for it.
@parisewellington3664
Жыл бұрын
I hate it😭 I'm always side eyeing the pot waiting for my jus to reduce 😅
@popmajor2621
7 ай бұрын
same here
@Jimny_99
5 ай бұрын
Nail on the head here mate
@joshuagodinez5867
3 ай бұрын
Yeah! I wanted a fancy steak and egss on Sunday so on Saturday I made a demi-glace all day long, but I was having a dinner party so it just sat in the back of the stove all day while me and my wife prepared the dinner. Pulled the demi out of the fridge in the morning, got rid of the small amount of fat that I hadn't skimmed and had a delicious breakfast. Honestly, it's not that much work. Just gotta check on it every so often to ensure the simmer is right. It is amazing how much liquid you put in versus how much you get out, though.
@lauren3173
12 күн бұрын
Same here!
@jonsnow3300
Жыл бұрын
This is the REAL gold of the kitchen, so much labour and time put into it but there is no other way to replicate that intense beef bone jus 👏🏼
@jamespayter6948
Жыл бұрын
Thanks, I was wondering what to do with the 20lbs of beef shank I had lying around 👍
@AndyUrWald
Жыл бұрын
Always a smart ass, you dont need 20 lbs my guy, chefs frequently make large amounts of stock to have on hand, hence the 20 lbs.
@brownie3454
Жыл бұрын
he get a bunch of jus outta of it. freeze it and you have easy top tier sauces for weeks
@slofty
Жыл бұрын
@@AndyUrWald Wow, someone was VERY lonely growing up... yikes!
@AndyUrWald
Жыл бұрын
@@slofty uuuhhh, what?
@slofty
Жыл бұрын
@@AndyUrWald Something-something your mom. ::high fives pantry cook::
@WESsential
Жыл бұрын
Borderlaise sauce is so much work to make. There's a reason i haven't made it since I attended culinary school in 2006
@35PHaaton
10 ай бұрын
It's not worth it to make it at home. If you have a friend that works in a good restaurant, just buy a tub from them. It's cheaper buying legit demi, than making one at home. Demi is a gas/electricity killer.
@tacodias
3 ай бұрын
Can you freeze it? I’m willing to put in the work if I can freeze it
@JamesCampbell-fb1hh
Жыл бұрын
Bruh I know he didn’t just put fucking $70 red wine in there
@ThyAsianMan
Жыл бұрын
All the beef bone and marrow ain’t cheap either. Holy shit.
@Wijikata
Жыл бұрын
@@Samer-sm6nf Also is for taste, the whole “Use cheap wine for cooking” is wrong, using a good wine makes a HUGE difference and seeing that everything else is top quality it seems about right
@napalm17
Жыл бұрын
@@Wijikata I feel like there is a pretty steep curve of diminishing returns here. I can’t imagine how the quality of an expensive wine is going to show through a cooking process like this.
@Wijikata
Жыл бұрын
@@napalm17 i Don’t know the chemical process exactly and if i did i probably wouldn’t be a able to explain it lmao (im not native english) but im talking in my experience, try to do a Wine sauce with Cheap vs some Mid Range Wine, you will note the difference
@nikbjork6007
Жыл бұрын
@@Wijikata i think what the other guy was getting at was that it’s already difficult (for most people) to tell the difference between a $70 bottle vs a $20-$30 bottle. So that on top of a cooking process destroying a lot of the complex and subtle notes in the wine, it’s just not recommended to use a really expensive bottle for cooking. On the other hand if your using box wine I agree with you, might as well just skip the wine if that’s what you plan on adding. But even then I’ve seen some pretty great chefs add box wine to their dishes.
@sutapaghosh6645
Жыл бұрын
Bro is a 7 star ⭐⭐⭐⭐⭐⭐⭐ chef. No doubt...
@LisabonMusic
Жыл бұрын
That is standard procedure for proper haute cuisine. Every very good french restaurant does it this way. The real Escoffier way is even more work :)
@LisabonMusic
Жыл бұрын
Except the Brunoise of the stock vegetables, there is no reason to do that, I would say it’s even inferior to a larger cut because it makes the stock more cloudy.
@tv-21
5 ай бұрын
The tiny veggies are so cute
@nope110
Ай бұрын
It’s a lot of work for the home but every kitchen I’ve ever worked in constantly has just on the go, and when you have that already borderlaise is easy. Jus is no problem in a professional kitchen, but yeah I’m not doing that shit at home
@WatcheswithGeorge
Жыл бұрын
6 days later, you have a teaspoon of sauce!
@zetapingpong
Жыл бұрын
This is way harder than using ketchup.
@kevngu7256
6 ай бұрын
😂
@kevngu7256
6 ай бұрын
Funny and could be offensive comment 😂
@randmayfield5695
Жыл бұрын
20 pounds of beef shanks would cost me about $80. The narrow bones and everything else would be another $50 or so. Your procedure is spot on. And I thought making classic pho bo broth was expensive. Lol
@TheOGCaffeineJunkie
7 ай бұрын
That wine is a $90 bottle..
@thecashier930
5 ай бұрын
I feel like the expense just depends on what you use it for. For me the shanks would be 50€, Veggies and everything else maybe 20 to 30€ more and then I usually just make a jus that I freeze in Ice cube form to use as self made broth. With the amount you get it's a lot cheaper than any broth you can buy. It's just the making of the bordelaise that's pure decadence. But it's fine for the holidays maybe.
@disintegratesintobinary655
4 ай бұрын
It looks like he only used the bones from the shanks. So probably a lot cheaper in reality
@randmayfield5695
4 ай бұрын
@@disintegratesintobinary655 20lbs × $3.99/lb = ? That's the current price for the beef shank at my local Asian grocery. Do the math.
@mvloven4207
Жыл бұрын
It’s crazy that this man basically made the equivalent of a whole meal just to use that, to make some sauce😂 bravo dude, I can’t begin to imagine how heavenly that is
@tim-alexanderteuner3874
Жыл бұрын
Well, if you take the beef chunks out (which you absolutely can) it’s just leftover bones and vegetables plus maybe a glass or two of wine
@Kaiweeks
Жыл бұрын
@@tim-alexanderteuner3874 whatdo you mean you can take the beef out?
@sethcronin5764
Жыл бұрын
@@Kaiweeksout of the list of ingredients. He is saying adding the beef is optional.
@tim-alexanderteuner3874
Жыл бұрын
@@Kaiweeks You can take the actual meat that you’d have to buy just for this out and only use the bones and other spare parts from a bone-in cut you ate another time. That way all the ingredients besides the wine can just be recycled leftovers
@pezboy715
Жыл бұрын
The sauce that only takes 2 days and $120 to make, jesus
@marcelfischer1081
Жыл бұрын
But look at the amount. Thats like a 20l Pot and he get around 2-3l High Class Beef Stock. And nothing beats that
@karenn8391
8 ай бұрын
What kind of sauce do you put on a 700bucks piece of meat anyway
@Stickiest_Man
Жыл бұрын
It's good to see some classic french cooking getting the spotlight on social media for a change
@Meskarune
Жыл бұрын
*reaches for the ketchup*
@EKaneGrant
Жыл бұрын
20lbs of beef bones, a gallon of beef stock -- and reduced into a quart of demi glace. Fuckin definition of luxury.
@rickcoona
5 ай бұрын
this was described in "Escoffier" *THEE* classic cookbook on French cuisine by the Master, Georges August Escoffier
@DitchChipsNsourCream
Жыл бұрын
I bloody love bordelaise. Absolutely worth the effort. If you go to a chain type steak house they will probably fob you off with a red wine sauce. It's just not the same
@andyrewaja
Жыл бұрын
Dude you are single handily inspiring me to cook. I know it’s tough running your channel but you’re killing it. Thank you for entertaining us brother. You deserve all the praise.
@mattyo71
Жыл бұрын
It’s something you make if you know that you are going to be hungry in 7 days.
@sethgalvin2828
Жыл бұрын
Hey from Aus 👋 You’re my favourite food youtuber dude, makes me really want to improve my own cooking, love the vids 🦘
@fussyrenovator7551
Жыл бұрын
Me too 🇦🇺 I’m making this….one day. At least $30 worth of bones there. 😂
@siddxartxa
Жыл бұрын
Well, I guess I have to believe you. No way I will do that myself and I won't be looking for an alchemist to do that for me 😅
@maluse227
6 ай бұрын
If I had a week, nothing to do and unlimited money, I might consider making this.
@anabellepreis1920
Жыл бұрын
I'm going to attempt to make this meal for a special dinner, thank you for your videos. You're such a pleasure to watch, so much talent and love for food and cooking !
@GadSammit
Жыл бұрын
I SECOND BECKS, *PLEASE* UPLOAD SOMETHING! 🙏🏾🙏🏾🙏🏾
@willcookmakeup
Ай бұрын
Omg, this preparation was textbook perfect. I remeber learning to make bordelaise in school and nearly dying the first time trying it. It is genuinely one of the most delicious things anyone can learn to make.
@arthurprelle3295
Жыл бұрын
Truly amazing. I will have to look for a simpler home method. But this makes me appreciate fine French cooking.
@keithedergaming1047
Жыл бұрын
Ah yes the sauce that requires sauce which requires 1/8 of a cow
@SIRiAlerion
Жыл бұрын
Just a quick 48 hours of work and $300 to make this sauce
@gru7559
Жыл бұрын
dude you need a recipe website. i would love to cook this for a dinner party
@ferdinandheinrichs4909
Жыл бұрын
just look up a classic beef jus or demi-glace recipe and add the last steps
@asianboi000001
Жыл бұрын
Im happy you finally showed us this process!
@artoriasxv2844
3 ай бұрын
This shit is the whole soul of french cuisine for real, tons of fat, sweet soury curious taste with a hint of butter and hard labour that rips your soul away
@trippyinsomniac3667
Жыл бұрын
It’s not even the work part of this recipe that sucks it’s the hours and hours of time you have to think about a hot pot on your stove that kills it for me 😂
@bastiat6865
Жыл бұрын
The power and flavor of a Quality sauce is not to be underestimated. I appreciate the walkthrough. Well done.
@hucklebuckchuck7218
Ай бұрын
I went to culinary school did this whole shebang but I love watching your videos, man.
@PivPivot
Жыл бұрын
with the amount of effort put into this sauce no wonder it’s one of the best lol
@thegrizzly52
5 ай бұрын
This is one of those recipes that will be one of the best things you’ll ever put in your mouth but only makes sense if you’re a fine dining restaurant. Or if you have Demi glacé laying around. But this looks absolutely beautiful
@MrJuiceman97
5 ай бұрын
The way you cook beautifully describes the chaos of my life I love every single moment
@fungeneer
5 ай бұрын
"you can halve this recipe" *Phew* that's a relief. I didn't quite need enough to bathe in.
@charlie5752
Жыл бұрын
Bordelaise was the best part of the classes I took, truly a magical sauce
@Senai
Жыл бұрын
Yet another recipe no one in the comments section will ever make. Good job lad!
@bobbobby5141
6 ай бұрын
😂 the amount of dedication and precision to make just the sauce. This level of chef is serial killer red flags 😂 but it's so good it it could kill you
@leoalcaraz6153
Жыл бұрын
That is a lot of work; think I’ll go to a restaurant and pay for it
@bryeep
6 ай бұрын
Forget michelin stars, this dude tryna go for michelin galaxies w this type of dedication to sauce 😂😂
@spiriteNsh1
4 ай бұрын
A buddy with a vineyard and herbs and another with some cattle and you got yourselves a hell of a business
@MzMaverick.
7 ай бұрын
You said walk me through, then presented me with a triathlon.
@antb3334
Жыл бұрын
Not a seed oil in sight! Good lad
@dtorre9976
6 ай бұрын
That’s insanely. I bet the flavor is out of this world
@Macchiato2398
11 ай бұрын
Had to hit the like button just for the sheer amount of effort this sauce took
@jr3n3
Жыл бұрын
You're one of the best sauces in the world!
@StraightnShuffle
Жыл бұрын
This dude definitely knows how to cook
@DavidMagadan33
Жыл бұрын
An entire months rent in one sauce (but for real, nicely done).
@WhisperingCloud9
Жыл бұрын
Lee is a casual cook like us and i think i can make half of his receipes on my own😊 thanks Chef :)
@alleyezonamir
6 ай бұрын
This guy is just next level chef. Good to watch. Impossible to learn from 😅
@rawchaagabar9889
Жыл бұрын
Look like you put more energy in cooking the sauce than you did with the meat 💯
@kellydragonfly_7
11 ай бұрын
Hwoo! Memories of cinnamon toast crunch ice cream and his brother, haha. Always love his chill vibe. Good to see you with him here Eric!
@lg12368
Жыл бұрын
"How much wine?" *falls over* "y e s"
@hasitdawnedonyou
6 ай бұрын
As someone married to a bordelais, I approve. This sauce is really the best
@beautifullove3381
5 ай бұрын
I dream of veggies so finely sliced and diced!
@speshuul2
4 ай бұрын
Classic French cooking is a lot of work but trust me it is worth it!!!!
@Khaleesi_Jack
4 ай бұрын
The struggle to open wine is real 😂
@CufflinksAndChuckles
5 ай бұрын
I like to use a mixture of beef and veal bones for the stock. It gives a velvety mouth feel without changing the flavour because veal has more gelatin.
@nycjarheadnyc
10 ай бұрын
Skills & Sauces...was my 1st class at Johnson & Wales University...this is the sauce I had to make to pass the class as my final exam...that ISH was slappin'...FUGGHEDBOUTIT
@lilyhalter8443
5 ай бұрын
This takes so much skill and commitment to make. And I bet all your friends brag about having a friend as talented at cooking as you!!
@kenfern2259
5 ай бұрын
and shit load of money
@NaraRyansO163
Жыл бұрын
The dedication 🫡
@lydiamendez6862
4 ай бұрын
Oh my gosh 😮 so many steps 😅I still would like to try to make it, I’ll just have to watch this about a million times to get it down😂
@krisp6755
Жыл бұрын
Making it now!
@BGRUBBIN
Жыл бұрын
Well done chef! Made a Madera sauce like that using duck bones. I would de done 20 whole ducks. Boil the bones and reduce to half. Then next day reduce 5 bottles of Madera with 3KG of shallots. The sauce came out shiny just like this. It made the duck dish!
@stevetarrant3898
Жыл бұрын
I barely have the patience to watch this clip let alone follow it.
@MusiCkKid91
Жыл бұрын
God i love your content
@GoWarriors
Жыл бұрын
Artemis and Langoa Barton. You’re not messing around. I save those for anniversaries and special celebrations only
@Desh727
6 ай бұрын
This was like a quest.
@valorieviles3992
4 ай бұрын
That is what I call a labor of love
@anthonylombardo1261
6 ай бұрын
My man made stock demi and steak sauce. It’s very expensive and a lot of work, and you’re using it on something already very flavorful, I wonder how worth it this truly is to be this bougie.
@JonaPibes19
Жыл бұрын
And that my friends it’s how we’re never gonna use the scrapes. 😅 Amazing recipe!!
@zsofiastevanovic3983
Жыл бұрын
Hwoo Lee the 🐐
@Three-LeggedCat
9 ай бұрын
Bro, your dedication to cooking is admirable, every morsel of food you touch, somehow comes out golden brown and beautiful, you are definitely one of the standout chefs on KZitem
@delaseoul87
Жыл бұрын
Why I’ve never made this recipe: Step One: Buy a whole ass cow
@lightchaser5732
5 ай бұрын
Just enjoying the whole process. ❤
@Adamantiis
Жыл бұрын
The flavor has to be heavenly...such a plain looking sauce with such condensed flavor
@anniemoh
Жыл бұрын
My goodness,once watched your sauce making.i appreciate more even sauces now
@freddyvelasquez4168
5 ай бұрын
Are you culinary school graduate or Michelin star chef? If you’re just an avid cook, man…you’re impeccable at everything you do.
@IEdjumacate
Жыл бұрын
When you were cutting the veg for the mirepoix I was like, that’s not terrible. I’d try it like that. Then I Aw how much. Holy shit that must’ve taken forever 😂
@01sevensix
5 ай бұрын
I’ve never been more willing to pay for a restaurant than right now
@Broteese
Жыл бұрын
Literally has to taste like culinary heaven. My god.
@Wijikata
Жыл бұрын
It does lol, is one of the best sauces ever no cap, everytime i do it , last max like 2 days lol
@anatoliasmercenary.
Жыл бұрын
All dat for SAUCE???? Dedication is crazy
@suzannaong8012
Жыл бұрын
All that patience ….it must be so so good !!! 😍
@AlissaSss23
5 ай бұрын
MIND-BLOWING KNIFE SKILLS 😮😮😮❤❤❤
@hylkema101
Жыл бұрын
I always make a bordelaise any time we cull a cow on the farm. It’s the kick in the pants that I need to actually make stock.
@_Korinzu
Жыл бұрын
This is what you make in as much bulk as possible for freezing for all the special occasions you could ever have.
@josephinepoutine5327
Жыл бұрын
Wow this is truly perfection!!! ✨🖤🖤🖤
@hawaiidispenser
Жыл бұрын
Only a high-end restaurant should be doing this kind of stuff. Amazing but ridiculous for the home chef.
@nope110
Ай бұрын
Yeah it doesn’t even need to be a high end place, every place I’ve worked has made it but fuck doing it at home. It’s just way more affordable to do in a professional kitchen, and far easier because you set up around it
@mochi4926
6 ай бұрын
Try deglazing your roasting pan with some of the wine you used to cook. It gets all of the delicious bits and simplifies the cleaning process.
@SwyTashee
Жыл бұрын
“Walk us through” I need you to slow it down to a crawl please 🤯🤯🤯
@BrianDBacon
3 ай бұрын
Stags leap Artemis for cooking is wild
@zorkotrgo4911
Жыл бұрын
Woooooow its one of the best dishes i will never make.Thanks!
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