Host Bridget Lancaster cooks a showstopping Beef en Cocotte with Mushroom Sauce.
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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.
I don't understand why you need to tie the roast.
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.
anyone have any idea how long the roasting part is likely to take so I can plan my cooking accordingly?
I think this will be our christmas dinner 😀
w yorkshire pudding 😀
Great to use a chap bench scraper instead the edge of a fine knife on a hard surface!
Looks good! Will have to give this one a try.
Where did the string that she tied the roast go to?
Cool knife
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
The only way this video could be better is if Bridget took a swig of that cognac! Go for it, B!
Ooooh not a fan of tarragon. Everything else looks spectacular. Any idea for a substitute for the tarragon? Possibly rosemary?
Isn’t this a daube?
Thanks for the great video/recipie. What's the knife you're using? Definitely not ATKs typical victorinox.
I dunno, but maybe remove the string before you care and serve?
The title makes it sound like Bridget is a side dish with the Beef en Cocotte.
sup w that tomato paste device? I wanna knowwww
Not ashamed to admit I just drooled on my keyboard.
Bon appetit! Thank you!!
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
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
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.
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.
Love that wine from a box
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 👍
— 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.
I have GOT to stop watching these when I’m hungry 🤤😩😝❤️
What knife are you using?
I learned something new…the quartered onion trick. Ta.
She should have said, "a little bit of Henny"
If Bridget can’t teach you now one can!
So amazing 😋🍽thanks
I'm so hungry!
I'm so hungry now!
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.
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.😁👍!!!
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!
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