Three countries. Three legendary dishes. One question: Who does slow-cooked beef the best?
From the vibrant, smoky flavours of Birria to the rich, spice-packed Beef Rendang and the deep, red wine braise of Boeuf Bourguignon – these are three of the world’s most iconic beef dishes, each with its own story, technique, and incredible flavour.
Breaking down exactly which beef cuts work best for each one and why, and the techniques that transform tough cuts into melt-in-your-mouth masterpieces.
We’ll be judging on flavour, texture, and how difficult they are to cook. Whether you’re team Mexico, Indonesia, or France, the winner? Your dinner table!
A huge thank you to Australian Beef for sponsoring today’s video.
RECIPES
Boeuf Bourguignon-
Birria Tacos –
Beef Rendang –
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TIMESTAMPS:
00:35 – Boeuf Bourguignon
13:05 – Beef Birria
24:19 – Beef Rendang
Director, Chef and Host: Andy
Editor: Caleb Dawkins
Videographer: Thiago Saramago
Kitchen Manager: Sarah Allchurch
#Beef #Birria #Rendang #Bourguignon
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Ultimate Slow-Cooked Beef Showdown Uncovered
34 Comments
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Beef cheacks are sliced in like that (at least in germany) because the vets test the killed cow there for trichinella like wild meat before it is allowed to be processed. Very rarely vets only test on one side, so our local butcher sometimes has some whole cheecks.
hello my frienđ gbrgh h
Sauerbraten oder gar nichts
I would have to guess, that Duck eats better than most bachelors LOL.
Well Andy, my version of Rendang using brisket so it would be more oily & fattier
No shrimp paste in the rendang? Adds so much (stinks to high hell though)
I just sous-vide chuck steak then seared it in my solidtekniks pan it was delishes.
Shout outs to rendang. I've got an awesome recipe from my mum living rent-free in my mind.
also, a quick reminder to others. Candlenuts are quite toxic in their raw form! Once cooked, though, it thickens and gives the "curry" a very luscious mouthfeel.
Hey bro, your recipe links takes me to products instead of recipes. I’m a massive fan. I’m hoping this was a mistake.
12:26 – So you're ranking on *ease*, not difficulty 😉 It's an inverse scale.
Andy, only one comment…. For your taco receipt… don’t added onion and coriander when you toast it, the flavour change, they added at the moment to serve and normally Babacoa’s tacos never have cheese.
There is a place in Narrabeen called Loco Birria that I think do good birria tacos (Haven't really had them elsewhere so can't compare.) I tend to go there when in Sydney.
I had Birria in LA and love it. Beuf bourguignon is a classic winter/autumn dinner
For that, Beef Bourguignon, I have a Carbonade of Beef I do. Very similar dishes. I put my oven to 130-150deg c and slow cook it for a good three hours. Just set and forget.
I do agree though that a mortar and pestle does something and brings out the flavour. I've done basil pesto in the mortar and pestle and in a food processor. There's just no comparrison. All i can think is the pounding releases oils and flavour that the food processor can't do because it's just chopping.
For something like that beef rendeng, perhaps start it off in a mortar and pestle to just get those flavours released and finish it in a food processor. Pounding those spices in that size would take forever and it's a huge turn off to cooking.
to be fair the birria had to be made with goat to get the best representation of the dish, great flavour anyways
It was always going to be birria.
No Texas BBQ beef brisket?
The best for me is beef Bourguignon. Generaly, I don't like Mexican food.
A little tip for the Boeuf Bourguignon: Add the bacon last with the mushrooms for lovely crispiness 😊❤
I think Andy needs to come hang out with me in San Diego, take a break from being chef and enjoy the local birria spots
I think scishow had a video about whats hot about chilis not to long ago. So if you want to satisfy your inner nerd go watch that haha
The next time you make Birria try putting a mound of cheese on a flat skillet about the size of your tortilla, let it toast up a little. Once the cheese is melting dip the tortillas in the grease and lay it on the cheese. then scrape it with a spatula to flip over. Then you can start building the taco. as the tortilla gets crispy fold it. That way you get extra flavor from the crispy cheese. 👍🏽
it can be such a shame living in a rural area since most of these ingredients (or a butcher) cannot be found nearby 🥲
I cook the best slow cooked beef, from Romania
Math nitpick 🙂 1 cm squares! Given 2 dimensions are a bit larger than the pre-cut 3rd. Great recipes!
Quesabirria tacos are goat, my man. Sometimes taco vendors will cheat and use beef to cut the meat and make higher profit, but you can immediately tell.
Dont waste so much turmeric, just peel it with the back of a spoon under water
I grew up with Sean at Broke Boy. Crazy to hear him getting the shout out from my favorite cooking channel. One of these days I'll fly to New Zealand to try them out.
There are a couple things I think he could've done differently to improve the bœuf bourguignon. For example: adding the pearl onions in the last 20 minutes of cooking after a brief sauté would have offered a standout flavor & texture. The way he made it, everything is probably one nearly uniform flavor & the textures will consist of the beef with everything else having cooked down into a uniform mush, which becomes part of the sauce.
I bet his dish was delicious, but I think it could have been brought up a couple levels with only minimal additional effort.
Don't get me wrong, I expect it was still delicious!
Sorry for asking but why is the chuck steak brown-ish?
No-one wins. Did this need to be a competition? I hope this is not the way forward for Andy. They are all totally different dishes and amazing in their own right
I don't get the hype of one pot meals. Nor do I understand why people uses those enamel cookware for the entire cook. Too easy to get burned taste or bitterness from the fond in the pan that ruins the entire hard work and money spend on ingredients. If you don't have a large enough cast iron pan to fit it all, just start out with a regular cast iron and after initial braising move it to the enamel pot and stick it in the oven to finish.
My enemal pots don't take to seasoning like cast iron or carbon steel, I even bought that fancy expensive one thinking it would be better. It wasn't. Then I was gifted a big used cast iron like a hundred years old, and now I don't use enamel anymore.
I regards to texture variety for the beef bourguignon I like to do oven roasted potatoes and serve with thinly sliced fresh chioggio beets.
https://youtu.be/q6ioUOV5EDg?feature=shared&t=1747
Beef in India? 🤔
I’d love to see you cook beef calderetta Andy