Note I didn't add any demi-glace to this recipe, although Bourdain mentions it certainly adds a nice flavor boost. Let me know if you have any other tricks for this beef stew. I need them :)

For stews dice any meat trimmings & fry off with onions anything but silver skin & cartilage will completely break down in a few hours enriching the sauce. Also if deglazing the pot you want to use enough wine to burn off the ethanal before the wine comes to a boil. Dishes with wine are always better if the wine is simmered instead of brought to a rolling boil. Perfectly normal to have to substitute the wine A dry barrel aged wine is the best choice almost every time over a sweet or desert wine. Cheers

@mitchmai

8 ай бұрын

Good to know with the silver skin and cartilage! Saving me some serious time.

Nice job Mitch. I especially liked that nice edit, summary of the episode, when you plated the dish and added the upbeat music. Sweet touch.

@mitchmai

Жыл бұрын

Thanks man! Mitchell's know what's best.

dont know if anyone else has pointed this out, but the serrations on the peeler are for peeling long matchsticks for a stir fry or a salad or something. super ez way to dice carrots

@mitchmai

4 ай бұрын

Yup I've been told. But thanks for the comment! I never thought to utilize this for a small dice.

Adding a very good smoked bacon helps to build a beautiful complexity to the dish. Skillet

@mitchmai

5 ай бұрын

Amen. I actually made Julia Child's recipe and it did blow this out of the water I'm sad to say. But then again, AB would probably agree.

love your approach to cooking. Doesnt need to be so intimidating. Its just food!!! I make the same thing every other week called "pot roast" lol.

@mitchmai

6 ай бұрын

This 'pot roast' you speak of... Is it of ancient origin? Haha thanks for the comment and happy to have you along :)

Try not using water at all, if you can't boost the flavour with demi glace. I use only wine and stock or soup. Try using chicken soup/stock and lots of wine (and a wine you would enjoy drinking), as well as much more garlic (preferably lightly fried first) and don't bother adding flour; the reduced stock and wine will be thick enough and bursting with flavour. I'm always astonished at how tasty it is. I'd also use far fewer carrots :) Anyway, I really enjoy your channel.

@mitchmai

4 ай бұрын

Great friggen advice and thanks for the comment! I think this recipe is a bit of a 'quick fix' for true beef burgundy. Definitely needed some more time

I once followed the 72 step recipe from Julia Child, this is much more approachable. I think I'll be making this soon. Thanks!

@mitchmai

Жыл бұрын

Lmaooo I think the Julia Child version probably has more depth of flavor. But this I was pretty happy with. Let me know how it turns out!

"Chicken steak" is usually marketed as "flatiron steak" in the States.

If you are not familiar with him, I suggest go check out Alex, French Guy Cooking. He's like a culinary mad scientist lol He covers this dish quite intensively, including an extremely interesting visit to a Parisian restaurant where the chef owner reveals a (secret) technique called a mirroir. I think you'll love his channel :) Also check out Anti Chef. He's like your culinary twin lol For me personally, as someone who has cooked all around the world, I have only a few golden nuggets of true worth and value that I have gleaned. One is... Always have a bottle of Port in the cupboard. I'm serious. And the serrations on the peeler are to help you create julienned vegetables. You hold the peeler more firmly than if you were just removing any outer layer of peel, with the intention of creating long uniform strips of vegetables in shorter time than just slicing with a knife. That's why the peelings looked like you were creating coleslaw...

@mitchmai

3 ай бұрын

You thanks for the comment, and the solid tips/nice words! I heard of anti-chef, and Alex I've seen too, but I'll have to check out his boeuf recipe. I'm sure you've got some other tips too. Plz don't hold back on future videos :)

oh man! Saw Anthony's episode a few days ago & fell in love. I love cooking with wine. Watched a few people's take on his recipe and thoroughly enjoyed yours the best. Kept watching your video on repeat, thanks for coming with me, twas a success! We are all going to bed on a food coma. I didn't add my carrots till 60 minutes after the meat was added back in AND like you, it still needs to cook for another 45 minutes to really fall apart. It was 9:45pm and we were all hungry. It's tender, but could be more. Served over mash potatoes and with a baguette, delicious!!!

@mitchmai

6 ай бұрын

So cool to hear you tried out the recipe! Glad you learned from what I did. I think an interesting although more involved recipe to try next is Julia Child's. If you and your fam like rich, seasonal dishes, I'd have to recommend the Coq Au Vin I made. I just recommend getting some decent wine :)

Noticed you plated with a couple of bay leaves for garnish. Good rule of thumb is to never garnish with anything you wouldn't want a guest to eat.

@mitchmai

11 ай бұрын

Agreed. I had to go with the bay leaves for aesthetic as Bourdain has in the recipe picture :)

@Leisurelistsb

5 ай бұрын

But it look pretty with the Bay leaf!

@letrahisondesimages

2 ай бұрын

Good rule of thumb is to not criticize your host.

Love this channel and the recipes

@mitchmai

5 ай бұрын

Glad you like them, more to come

chicken steak is paleron of beef which is beef shoulder. look at the travel channel recipe for anthony bourdain beouf bourguignon

@mitchmai

4 ай бұрын

Thanks for your comment sir :)

Not sure if anyone else has mentioned it, but the peeler you were using is a julienne peeler. It will peel carrots, potatoes, daikon, and other hard vegetables into julienne without you having to use your knife. Not as good as real julienne, but very fast.

@mitchmai

4 ай бұрын

Thanks for the comment. Yup people have mentioned, but it's always appreciated. Knowing me, I need this stuff reinforced lol. Cheers

The beef top blade steak (also known as the chicken steak, esp. on the Northeast Coast of the US) comes from the chuck section of a steer or heifer. Top blade steak.

@mitchmai

4 ай бұрын

Thanks for the comment!

Hey man, new to your vids and I am loving them so far. Just an FYI that's a Julienne peeler your using, although it works for that textured layer you can also use it to completely breakdown a vegetable.

@mitchmai

4 ай бұрын

Thanks Joshua, glad you found me!

Couldn't help but noticing your parsley looked like cilantro ... did it come out in the final dish as an off flavor ?

@mitchmai

5 ай бұрын

If I remember right I used cilantro as a goof up here. The flavor sure was paid for. There's no mistaking the two lol but thinking on it further, def added an undesired taste.

Goulash is Hungarian, not Polish

@mitchmai

6 ай бұрын

Thanks for the comment. I'm never one to get in an internet debate but I must stand for my people. It may have originated in Hungary, but it's made in Poland as well ✊

Love this channel :)

@mitchmai

8 ай бұрын

Glad you enjoy it friend

hey man. could u share how u do knives and sharpen them. i'm kinda a smooth brain and don't really understand it and it would be cool to get your take on it.

@mitchmai

Жыл бұрын

l could definitely give my take on knives, however I'm not much of a master at sharpening yet. The knife I have seems to hold up well so far, I'll be sure to show you how I maintain it in a future video

In the words of Gordon Ramsay, "If it's brown, then it's cooked. If it's black, then it's fooked!".

Next time, add your tomato paste after the onions brown, before the flour. Let the paste fry in the bottom of the pan for a minute to get rid of the metallic tube taste.

@mitchmai

4 ай бұрын

100% agree. Thanks for the tip

that's a 'juilienner' you're using to peel, not a peeler. it's to make long, thin strips

@mitchmai

3 ай бұрын

Oh yes indeed. I've since learned :) Thank you for the comment Chris

I like what you are doing with your channel. My guess is the dish would have cooked a faster if you have covered the dutch oven. I usually cook the meat covered whenever I am making a stew.

@mitchmai

5 ай бұрын

Glad you like the channel, I agree on the lid covering :)

This is not a peeler it is a julienne peeler. It is used to cut juliennes out of veggies.

@mitchmai

7 ай бұрын

Thanks for the comment!

I did some research after trying something. I tried to make Demi using better than bouillon beef base. And some red wine in a slow cooker for a day. I noticed it reduced a ton but wasn’t getting thick. So I was doing some research and read that better than bouillon is / pretty much same thing as Demi. Would you say this is true?

@mitchmai

5 ай бұрын

Tough question. I know there's quite a few 'cheater' demi recipes out there on KZread. I think at the end of the day, if you and your guests can't tell the difference with the end result it doesn't matter how you get there. Wish I had more knowledge to answer your question, but I do know if thickness is your issue some people add powdered gelatin to the mix which mimics the 'candy-like' thickness of demi.

I am going to make this 100% sure - with simple boiled spuds and some green beans. Chicken steak = top blade steak.

@mitchmai

8 ай бұрын

Fantastic, I'm sure it'll come out good just watch that heat when searing the meat

That's cilantro in your bouquet garni not parsley :D

@mitchmai

3 ай бұрын

may have been :0

That fond wasn't burned yet, the oil was getting too hot. Assumably you were searing with olive oil. Which has a too low smoke point for a hard sear.

@mitchmai

4 ай бұрын

Excellent point sir. Thanks for the comment!

It’s surprising that he didn’t do it the marinade way. The way I was taught to make it was marinade the beef in the wine with mirepoix overnight then strain the wine and pretty much what you did from then on. I wonder if the marinading isn’t really worth it.

@mitchmai

4 ай бұрын

Yeah I'd say this dish was a bit of a 'jump cut' from other traditional recipes. I recently made Julia Child's and I think AB would agree it's a little better. Of course, much, much, more time and effort is involved.

Watching Julia child peeling potatoes was revelation. I had been peeling carrots wrong for #60YOBoomer Now soul much easier.

@mitchmai

4 ай бұрын

Haha thanks for your comment!

Goulash is Hungarian

Surprised the recipe cashed for water rather than a beef stock

@mitchmai

Жыл бұрын

Certainly would've added a flavor boost. I think since Bourdain wants a spoonful of demi added at the end, he opts for water.

Hungry...

@mitchmai

8 ай бұрын

Always

@alphashavingworks

8 ай бұрын

I am going to make this 100% sure - with simple boiled spuds and some green beans. Chicken steak = top blade steak. @@mitchmai

@mitchmai

8 ай бұрын

Awesome lmk how it goes. Also thanks for the butcher name tip :)@@alphashavingworks

and, that looked like Chinese parsley (cilantro).... not Italian parsley...

@mitchmai

2 ай бұрын

Oh that's just the tip of the iceberg as far as mistakes on this channel. Welcome my friend.

@matthewlab3834

2 ай бұрын

I am sure cilantro added a unique twist to the dish - sort of "east meets west."@@mitchmai

@mitchmai

2 ай бұрын

certainly wasn't terrible haha@@matthewlab3834

Adding raw tomato paste is a massive mistake

@mitchmai

8 ай бұрын

Upon cooking my latest dishes, I'm realizing this! Getting the tomato paste cooked down adds immense flavor