How to Make Beef en Cocotte with Mushroom Sauce and Swiss Chard and Kale Gratin
Host Bridget Lancaster cooks a showstopping Beef en Cocotte with Mushroom Sauce, ingredient expert Jack Bishop gives a primer on vinegars, and test cook Keith Dresser prepares a hearty Swiss Chard and Kale Gratin.
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This Beef En Cocotte looks delicious—is there a way to get printed instructions? Looks like you have to sign up for a membership to the site and pay after a trial period ?
ATK,,,,Hello,,so we have 2 great items, that I need to try out,,,THANKS!;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
Delicious 😋
These recipes are great and I'll certainly be making both. I would LOVE more information on vinegars! They touched lightly on the basic specialty vinegars but
there are oil/vinegar stores that sell an incredible array of vinegars like orange, fig, honey, grapefruit, etc… it would be great to 'enlighten' us to how to use these
exotic vinegars 🙂 I swear, some of those vinegars are so good you could literally drink them!
ATK,HELLO, JACK, I see you use several of the same vinegars, however I HAD NEVER SEEN 5% in a small bottle, however, for my salads I mostly used POMPEAN SHERRY VINEGAR, & AVOCADO OIL
Somehow my supermarket has NOT carried in in some 1 year now, so I use the RICE WINE VINEGAR,same brand, take care 🇺🇸🇺🇸🇺🇸🇺🇸
Love this recipe for my children 😍
That Vinegar segment was great.
Thank you Jack !
Brigitte, your skin look beautiful. What kind of face cream do you use?
About how long you leave the pot in the oven? Thanks.
Here in New England we put malt vinegar on French fries.
I wanted a printout of the recipes. Unfortunately, would have to REGISTER on their website AND PAY about $50 to my credit card to ACCESS the recipes. What a RIP-OFF😠👎! Absolutely SHAMEFUL😠👎!
That two wraps of the twine (two "throws" in medical parlance) is known as a "Surgeon's Knot". It helps hold the stricture in place while one finishes the knot.
4:51 didn’t know it wouldn’t come untied like that. learned something new today.
Wow that roast was perfection
So I made the beef- twice 🙂 it is sooo good. I made the augratin and paired it with sliced pan fried polish sausage. It was heavenly.
I use vinegar a lot in my cooking. Happy to see a segment on it.
Thnx
I wonder how many people tie their roast without finishing the butcher knot after watching this.
That piece of beef looks unbelievable. I’ve never seen anything that comes close to looking that good in any of the stores in my area! 🤤
Please continue this “home” version😊
That Kramer Damascus knife is pretty.
Great. Except Kale will never be something that never passes my lips again. Disgusting.
No tarragon for me
That knife though
Sherry vinegar is my favorite as well. So delicious, and I am fresh out. Everything in this episode looks fabulous. What great ideas for a holiday dinner.
Thank you.
Sauce for the roast should have been de-fatted. Especially before adding butter.
Thank you very very beautiful
That Kramer knife is gorgeous.
Do not like the new anapestic sets. UGH. What happened to the group tasting? one of my favorite parts. What happened to both Julia and Bridget cooking together. They really make the show. Did you get sold out? I enjoy watching future chefs in the background. Get the old sets back. White kitchens are too much like an OR. Change back to the homey atmosphere with Julia and Bridget cooking for us.
America's Test kitchen is my very favorite.
Excellent.!!!!!
Thanks for the butchers tip on the string. Ill use that
How long does it take to cook the roast?
Does ATK have a really good cleaning regime when it comes to using their Dutch Ovens and Kitchen Aid stand mixers? or do they use new ones for each segment? Would love to know if they sell of/recycle their old equipment.
You are a good teacher.
I wonder if they got to "raid" the cupboards from the Test Kitchen so they could do these videos at home. Bridget's kitchen looks very professional, whereas Hannah's is an Apartment Unit. Kieth's looks like a remodelling job is in progress. Just Curious. would love them to do a complete walk-through of everyone's kitchens for some inspiration. Love it, Bridget is using boxed wine!!! I do all the time, no need for glass bottles.
The "en" in "en cocotte" is pronounced closer to the English word "on."
What cut of meat is best to use for the boeuf en cocotte if you are serving it to someone who won’t eat meat with more than the slightest hint of pinkness?
Seeing Bridget take 1/4 of white wine from a Bota Box is the energy I’m looking for. That’s the most real thing I’ve seen in a long time.
No, Jack, tell me some idiot intern picked up the Pompaian – it's horrible! please please tell me you dont actually use that
Why do you need the foil over the pot, but under the lid? Isn’t that what the lid is for?
Love Bridget's New Roast beef receipt! Will give it a try! Going to use it as a Thanksgiving food preparation! Mushroom Sauce looked so delicious! Many thanks! 😍 Any substitute for Cognac? Any other kind of wine? 😅