Flavors flavors and flavor this is Really what I am all about and Everything I do is all based around this Getting something that tastes good and Today we're going to be revisiting Brazing using classic beef short ribs And we're going to brace them with a Difference this is to continue on our Exploration of new flavors so in another Video link in the description we've been Brazing short ribs in Madera wine which Is not the common thing or what the Video you seeing is oh we going to be Brazing this with red wine nothing new There this time we're going to be using Ruby port a red Port from Portugal the Real stuff and on top of that I'm going To add some special ingredients in that Preparation to further enhance the Flavor of the short trip so you have Something different on your plate hope You're excited let's get started so Brazing what exactly is it it is a very Simple cooking method that is gaining in Popularities and it is the action of Cooking a piece of meat partly submerged Into a cooking liquid a very high level That's it that's what you need to know About so we've got the beef short ribs You can use chuck steti if you want this Is long rib they can be cut smaller if You want it doesn't do anything in Particular with that we're going to Partly submerge that meat into a liquid
The cooking liquid is made of usually a Stock here we use ve stock you can use Beef stock and then you have a wine I'm Using Port one you can use Madera wine You can use red wine you can use white Wine you can use water it doesn't matter You need a liquid for that okay in your Cooking liquid going along along with The beef you need to have What's called The aromatic garnish okay the aromatic Garnish is there to flavor the sauce Give it some floral notes and you know Some round intonation so we've got the Classic Mira celery carrot and Onion some aromatics as well here with Some time and some B that constitute Basically the core you're not having These into large Quantities because you don't want to Give too much onion flavor or too much Flavor in your sauce at the end of the Day you're brazing a short rib that must Have a nice tasting sauce that keeps Neutral with nice beefy flavor for the Other things we're going to be adding Here a bit of tomato paste so we're Going to adding some color some slight Tomato taste in the ination some garlic And for the special ingredients I've Been talking about we're going to be Using here cinnamon quill and star Andy These two are a match made in heaven to Enhance again The richness of the sauce the warmth of
The sauce is going to have some you know Specific kind of note in there that goes Into the M that goes into the sauce but Again it is not meant to be detectable And this is the beauty when you go in a Restaurant you have a sauce that's Delicious but you don't know what's in There and this is where they tell you That's the secret of the chef because You use specific ingredients and enhance The sauce but they are not prominent so You don't want your sauce to taste like Cinnamon you don't want your sauce to Taste like star and this is what we're Going to be doing here let's go let's Begin the first thing you're going to do Is to remove any excess fat that you Have on your meat you keeping a layer There you don't want to have just the Bone exposed or just the meat exposed And you're going to season lightly with Salt and pepper if you wonder what it is It is a mixture I'm using here a COR Salt from the ild sea salt mixed with a The provin do not overs salt your meat Because after two or three hours of Cooking there's natural salt that is Released and if you do it too much your Preparation your so is going to be Overly salty once you meet is season You're going to take your pot I'm using Here a cast iron pot and we're going to Be searing the meat so one or two Tblspoon of oil a rather high heat
Medium to high heat and we're going to Go around and make sure the meaty side Like a steak is nicely seed and I'm Going to turn the meat and try to give It a little brown on all sides so that's Going to improve the flavor in your Preparation and also the look when You're going to be serving now searing Is very important and you may wonder how Far should I see my meat so this is the Example this is is not enough this is Good and you can see there is some part That start to be a little bit black There this is the maximum you want to go If you start to really burn your meat Have too many black marks you may Develop a bitter taste in your sauce so A nice Browning like that one here is Perfect you want this on all Sid once Your brazing is done you turn the heat Off and I'm going to remove the excess Of fat that sit at the bottom of my Pan Once you remove the excess fat you're Going to replace the tablespoon of oil a Tablespoon of butter okay on a low to Medium heat and you're going to throw in Your aromatic garnish of onion carrots And celery they are cut in rough bits Like this because it is a slow cooking Process if your garnish is cut too small It's going to disintegrate and you're Going to end up with a puree of Vegetable mixing into your sauce so one Or two minutes for the vegetables after
2 minutes we're ready to start building Up the flavor we're going to start with Tomato paste one to two tablespoon Maximum and we're going to cook it in The butter here to remove the excess of Acidity so you're mixing it through I'm Going to absorb some of the uh the Butter on here and I'm going to leave it For 30 seconds or something don't burn It or anything like that you can raise The heat to medium it's fine yeah so Look at this we've got these lovely Vegetables the butter now we've got this Tomato paste that's nicely cook and I'm Going to be raising my heat and I'm Going to be Del glazing which is pouring A liquid to detach all of the Caramelized juices in the pan and have Them to mix in the liquid the first Liquid we're going to use here of of Course is nothing else but a Port 250 mil it's about one cup okay so I'm going to raise my head slightly and Very gently with your spoon you're going To scratch all the bottom and make sure All the brown bits are going into the Ports and the vegetable sauce about 30 Or 40 seconds later look at this mixture I'm barely started and that already Looks like a luscious syrupy Port sauce And we've just started so I'm going to Reduce my heat and we're going to add The meat on top so my meat is in look at This the ribs nicely SE it so you know
At the bottom we've got this layer of Vegetables with the ports all that and Now we're ready to moist the rest with a Beef oov stock now we don't want I'm Using here two cups it's about a half a Liter maximum and you can see the Meat you want to kind of partly submerge It you see what I'm talking about some Of it even if you have it standing Straight some of it is submerged and Some of it is expose to the air like That now what we're going to do Throughout the cooking we're actually Going to turn uh the pieces of be beef Around so the cooking time here is going To be 3 hours or something like that but Before we put this into the oven we have To add the additional ingredients of Course so just before you go into the Oven don't forget we need to add some Time so piece of time on here you can Submerge I'm just show you on the camera To so it's visible we're going to have The bay leaf it's a small bay leaf Remember one bay leaf can flavor five Le Five liters of liquid I've got my garlic CL is just crushed only at the last Moment otherwise they're going to burn If you see them in the pan before and of Course the final bits so we're going to Have our cinnamon quill and of course The other one which is the star so Obviously if you need to submerge so you Can put it somewhere in there I'm going
To put a star on here I'm going to use a Spoon or something like this make sure This is submerged at the bottom you can You know put it under a piece of meat if You want but there's going to be a lot Of movement for the cooking so I'm not Too fast it is just just an Additional uh flavoring we're going to Put in there for the sauce so before we Put this into the oven we need to bring This to a a very light simmer almost Like a boil then lead on and I'll tell You about the cooking time and the Temperature I've reached the simmering So I'm going to turn my heat off and We're ready to put this into the oven so Temperature and cooking time that really Depends as different School different People do different things what I am Doing with the home cooking M I'm going To be cing cooking these covered in the Oven at 160° degre celsus until the meat Falls off the bone like I said some People go lower you can cook it longer It is really up to you the most Important is that during the cooking You're going to be turning your meat Over I would say every 45 minutes or Something like that because you really Want to have that part submer it's Nicely cooked and then some exposed to Air like this so it can dry can see it Starts to dry that's exactly what's Happening in the oven see part of it is
Totally wet and the other part is nice And dry and it's going to have that dry Super high heat and continue to crust And be beautiful so lead on and I'm Going to put this in the oven I think It's going to take Sur about 3 hours Something and then we'll look at the Results it's been 3 hours I've been Turning the M once in a while and it's Been the last B it's been there for an Hour or something and we'll open the the Lead of that thing And whoa now that is dark the dark lord Has arrived you know Harry Potter stuff I mean this is Rich o look at that o that's perfectly Cooked it's like the Port has been absorbed into the meat so What we going to do from here okay I'm Going to take the meat out and put it on A plate and we'll leave it to rest all Right so the meat is out and this is Like a Cary beauty of Heaven that Happened I mean look at this the m Expect that the meat with the port it's Like all caramelized and falling off From the Bone so that's going to be intense let's Look at the sauce now typically the Sauce you filter the whole thing and you Pour it in a jar you remove the excess Fot and you're done but here uh maybe I Should have a bit more port or stock but I don't know if you can see here there's
A layer of fat and the sauce is Basically a layer of caramelized well Not caramelized but in like an essence Of meat juices that sit in there and That is going to be so tasty now I may Have to Dil it with a bit of P or a bit Of extra water or stock but the first Thing we going to do going to filter This but this for yourself to get rid of All the stuff all the garnish the Cinnamon and whatever all right so I've Passed the sauce and the one thing not To do when you have this you pour Everything in and you don't want to Start pressing down to have some extra Sauce coming out because end up you're Going to end up with a puree of all the Vegetables going through you don't want That so you don't press anything you Pass through ACE you discard and then We're going to work we're going to Remove all the excess of fat all right So I've scooped out all of the extra fat That was sitting on there was quite a Lot of it but if you have a fat decanter One of these jar you can use going to Make your life way easier but what's Left here I had to add a little bit of Water and a tiny bit of port and I'm Using my special saucepan this type of Thing you find in restaurant because it Is still bit liquid and I want to reduce It but the taste of that Sauce
Is absolutely insane well this is Restaurant quality end of story there's No no need to look for this is the type Of things you will go in a great Restaurant you order some kind of brace Meat you have that kind of Sauce poured on top and The Taste the Cinnamon and that um star that has Really gave that whole that whole thing An extra dimension in The Taste it's Richer you can feel there is something a Hint of any SE cinnamon very lightly but It really really transform and it goes From your classic kind of brazing juices To something that is next level I'm Going to just reduce it I've got a MH That's going to be served with this on The side resting for another 15 minutes And we're ready to serve and taste um Short rib this one is a bit fatty you Can see I can Shred the the meat easily In here it's beautiful but what we want Is that Insanity of a sauce it's here I've reduced it to a semi syrupy Consistency and now for the drizzle of Sauce let me mix it a little bit on the Side Here now that so I'm going to drizzle From the top you know you're just going To see that drizzle of sauce coming Through this is where I think this sort Of the magic happen and I'm going to Be I'm going to stop Theu look at this
Oo Shivers I think I've really got sh uh Let me try to grab one of this piece not The mash go away Mash M Mhm remember bra in Port so the meat on Its own with a bit of Sauce there's a sweetness to it From the port and I think the beefiness Now with the fact of having that stardy And that I think the cinnamon has really Changed the flavor profile all the Flavors are going On and they they're really parrying well Together look I'm going to take a bit of The mesh okay Mash so when you take the Mesh I'm scrapping the meats on Here it pears very well it's not too Salty it's it's luscious it's Um it's warm I I can't put my finger on It there's something almost exotic maybe Middle Eastern but to a tiny degree that Is still using this classic Western Cooking technique with the brazing Except that the sauce is From Another Dimension a bit lost for word there but That completes our video on how to braze With a difference we've brazed beef Short ribs in Port and we've got this With a cinnamon and star an so it's an Amazing combination that will bring you Uh really something new on the table if You've never tried that it is restaurant
Quality as I said and in my book wow That really motivates me to keep on Going and discover Mo flavors because That was something El as always if you Want to learn more about French cooking In general we have our school membership And you're going to have access to the Largest selection of French canity Courses there is online and we keep on Helping people going from beginner Cooks At home to an absolute home Chef that Can Master French cooking and French Cooking recipe any time of the year but That's it for this video I hope you Enjoy it I will see you next time on the French Cooking Academy take care all Bye-bye You me Ice you g Me Wind and Rain The
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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