Amazing Foods TV

How to Make Beef en Cocotte with Bridget Lancaster

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Host Bridget Lancaster cooks a showstopping Beef en Cocotte with Mushroom Sauce.

Get the recipe for Beef en Cocotte with Mushroom Sauce:
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Comments

38 responses to “How to Make Beef en Cocotte with Bridget Lancaster”

  1. Michael Vilain Avatar
    Michael Vilain

    Triple looping the twine before tying off is a game changer. My surgeon was suturing a skin graft using the usual double loop with a physician's assistant holding the knot with forceps. I told her about the triple loop and she tried it with a couple sutures. It works very well. She said she's gonna reference AmTK in a journal article about this.

  2. Joralemon Virgincreche Avatar
    Joralemon Virgincreche

    I don't understand why you need to tie the roast.

  3. Pheno Bonzorelli Avatar
    Pheno Bonzorelli

    HELP!!!! Can this recipe be found in either the Cook's Illustrated or Cook's Country annual cookbooks? So far I've not been able to find it.

  4. Ayse Akalin Avatar
    Ayse Akalin

    anyone have any idea how long the roasting part is likely to take so I can plan my cooking accordingly?

  5. RiseUpBlue Avatar
    RiseUpBlue

    I think this will be our christmas dinner 😀
    w yorkshire pudding 😀

  6. Don Clark Avatar
    Don Clark

    Great to use a chap bench scraper instead the edge of a fine knife on a hard surface!

  7. Jim Pook Avatar
    Jim Pook

    Looks good! Will have to give this one a try.

  8. trafficsignal101 Avatar
    trafficsignal101

    Where did the string that she tied the roast go to?

  9. T D Avatar
    T D

    Cool knife

  10. J. Mason Avatar
    J. Mason

    Only watched one minute so far…I TOTALLY support chefs & the home cooking videos they make. But so much expensive, fancy cookware & double washing etc etc…. this stuff is for rich people

  11. shawn farquhar Avatar
    shawn farquhar

    The only way this video could be better is if Bridget took a swig of that cognac! Go for it, B!

  12. Jeanette Barr Avatar
    Jeanette Barr

    Ooooh not a fan of tarragon. Everything else looks spectacular. Any idea for a substitute for the tarragon? Possibly rosemary?

  13. Andrew Yarosh Avatar
    Andrew Yarosh

    Isn’t this a daube?

  14. craig r Avatar
    craig r

    Thanks for the great video/recipie. What's the knife you're using? Definitely not ATKs typical victorinox.

  15. Pat Currant Avatar
    Pat Currant

    I dunno, but maybe remove the string before you care and serve?

  16. George Sagen Avatar
    George Sagen

    The title makes it sound like Bridget is a side dish with the Beef en Cocotte.

  17. chrissstttiiine Avatar
    chrissstttiiine

    sup w that tomato paste device? I wanna knowwww

  18. Lew Wilkinson Avatar
    Lew Wilkinson

    Not ashamed to admit I just drooled on my keyboard.

  19. Shannon Dimler Avatar
    Shannon Dimler

    Bon appetit! Thank you!!

  20. Suzanne Levesque Avatar
    Suzanne Levesque

    I don't have a lot of money but I would love your recipes if you would give them to me for free make me pay $5

  21. Suzanne Levesque Avatar
    Suzanne Levesque

    Really $5 a month give me a recipe that I want because I'm not paying $5 a month I don't think it's fair

  22. Max Leonetti Avatar
    Max Leonetti

    Damn that tech by cutting the onion into quarters then flipping it and just doing vertical cuts is a GAME CHANGER. Something so simple yet obvious love it.

  23. John McKee Avatar
    John McKee

    I was with you for this pot roast until u added the chicken stock….beef stock would taste better in a beef dish I think. Also chopped tarragon as a garnish…really? A little in the pot is fine but I think rosemary would have been better in it…Just sayin.

  24. Nocturne22 Avatar
    Nocturne22

    Love that wine from a box

  25. Ann Smith Avatar
    Ann Smith

    Bridget: What can you substitute — if anything — for the alcohol added to the gravy? Or is there no substitute and just leave it out?
    Thanks 👍

  26. Caty Lynch Avatar
    Caty Lynch

    — Leave it to ATK to use common sense. For years I've been re-hydrating Porcini, taking care NOT to use any of the liquid near the bottom, because of grit. DUH! Rinse them off, before adding the hot water. Thank you.
    — What was that implement that you used to add the tomato paste?? Cans are a drag, as what isn't used has to be moved to an air-tight container. Squeeze tubes are a bit better … but not much. The quick shot of a pre -measured amount didn't make it clear if you; A.) used a regular kitchen tool, or B.) purchased the tomato paste in a convenient container.

  27. Linda Buck Avatar
    Linda Buck

    I have GOT to stop watching these when I’m hungry 🤤😩😝❤️

  28. david tanguma Avatar
    david tanguma

    What knife are you using?

  29. Graham McFadyen Hill Avatar
    Graham McFadyen Hill

    I learned something new…the quartered onion trick. Ta.

  30. St. Michael Avatar
    St. Michael

    She should have said, "a little bit of Henny"

  31. Rory McLoughlin Avatar
    Rory McLoughlin

    If Bridget can’t teach you now one can!

  32. Namulondo Beth Avatar
    Namulondo Beth

    So amazing 😋🍽thanks

  33. avery neal Avatar
    avery neal

    I'm so hungry!

  34. Mark Gilchrist Avatar
    Mark Gilchrist

    I'm so hungry now!

  35. Steve Logan Avatar
    Steve Logan

    Ma'am, this is a very nice recipe & looks delicious. I saw several posts where folks said they can't or won't eat beef or mushrooms, yet still wonder if they can sub ingredients to taste the same, I'm sorry but I don't think so, you need a beefy flavor to taste close. Buffalo roast would work, but if folks don't like beef or portabella mushrooms it probably won't work for them.

  36. JustAThought! Avatar
    JustAThought!

    Look at the size of that BEEF!!! 😮!!! Goodness! That is a serious chunk of meat! The sauce looks great! Sadly, I can’t eat beef, and most of the items made on this show, but I really enjoy watching ATK’s recipes.😁👍!!!

  37. csmats Avatar
    csmats

    Very interesting making a kind of traditional roast beef, medium rare, using a dutch oven like you'd make a pot roast. The best of both worlds!

  38. The Leguminator Avatar
    The Leguminator

    I'm afraid of cows, can I substitute broccoli to make it more healthy? And if I steam it and replace the gravy with water will it taste exactly the same? And if I don't like mushrooms can I use apple slices instead? Love this recipe SOOOO much! #blessings

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