How to make the BEST COGNAC SAUCE | Your Steak will thank you!
Every outstanding piece of meat is even better when paired with the perfect condiment! Rich, luxurious & mouth watering!
:: INGREDIENTS ::
º 2 tablespoons of Butter
º 1/3 cup of chopped Onions
º 1/2 teaspoon of coarse Black Pepper
º 1 cup of Beef broth
º 2 oz of Cognac
º Splash of heavy Cream to finish
:: RECIPE ::
º In a saucepan add 2 tablespoons of butter and put the fire on low to melt but not burn butter
º Add 1/3 cup of chopped onions to butter and sauté until translucent, about 3 minutes
º Add 1/2 tsp coarse black pepper and mix
º Throw in 2 is of cognac and stand back, once it simmers down add in 1 cup of beef broth and bring to a boil
º Once mixture has reduced by half add a splash of heavy cream and stir, simmer for 2 minutes and you are good to go!
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THE MOST TENDER BEEF SHORT RIBS EVER | EASY BEGINNER FRIENDLY RECIPE TUTORIAL
Hey y'all! On today's episode, we are making a classic dish which is Red Wine Braised Short Ribs! All you need is a few simple ingredients and a dutch oven to get this party started! Check it out!
#dinnerrecipe #shortrib #shortribs
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 2 Prep Time: 10 Mins Cook Time: 3-6 Hours OVEN TEMP: 375DF
- 1.5 to 3 Lbs Short Ribs ( This recipe does not need to be doubled if using 8 ribs. Only adjust the seasonings by 1/2 or to taste.)
- 2 Tsp Kosher Salt
- 1 Tsp Coarse Black Pepper
- 1 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1.5 Cups Red Wine (Cabernet)
- 1 Tbsp Duck Fat
- Olive Oil or Avocado Oil
- 4 Cups Beef Broth
- 2 Tbsp Tomato Paste
- Mirepoix:
- 1 Medium Yellow Onion, Diced
- 1 Stalk Celery, Diced
- 1 Carrot, Peeled and Diced
- Salt to Taste
- 2 Peeled & Crushed Garlic Cloves
- 3 Sprigs of Thyme
- 1 Bay Leaf
- 1/4 Tsp Crushed Peppers
- Additional Salt, Seasoned Salt, or Cajun Seasoning to Taste
Dijon, Congac Beef Stew
The weather outside is perfect for this ultimate comfort food! Beef Stew! And adding potatoes makes this the perfect one-pot meal! Here is the recipe!
2 pounds of beef stew meat. I used country ribs which are cut from the shoulder of the cow.
4 tablespoons flour
1 small bag of potatoes (about a pound)
1 cup carrots chopped
1 cup celery chopped
1 onion chopped
1 tablespoon minced garlic
1/2 stick butter
Salt
Pepper
For the Bouquet Garnee
Parsley
Sage
Rosemary
Thyme tied into a bundle
2 cups of beef broth
2 cups red wine
1 cup Conjac
1 tablespoon stone-ground mustard
1 tablespoon Dijon mustard
1/2 pound bacon
Brown the bacon reserve the bacon fat and remove the bacon
dredge the meat in flour seasoned with salt and pepper
brown the meat in the bacon fat and remove
add 1/2 stick butter
cook the veggies until a bit soft, deglaze the pan with some Conjac and add back the meat
add the rest of the ingredients and simmer for about 2 hours.
Eat and enjoy!
How To Make Beef Stew With Dijon Mustard | Rachael Ray
Rachael shares a new version of beef stew that gets a kick from Dijon mustard & is topped with sherry mushrooms.
Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
Ina knows the perfect dinner to impress your dinner guests!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Company Pot Roast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings
Ingredients
1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature
Directions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning