You know its good when he dies from eating it.

This is the difference between normal chefs, and world class French trained chefs. Absolutely amazing chef!

His recipes are always so high class and well trained that u can not find on this youtube page. These high culinary skills are just exactly what I need!

Hey Bruno! I made these two months ago and followed the recipe from your older video. Thank you so much ❤❤❤

Thank you for the lovely recipe! I can’t wait to try this! My mouth is so ready!! 😋😋

What a delicious recipe! Lovely kitchen too!

Thank you for sharing the recipe

Looks too delicious to bag up. I'd eat it all right there. I would not dry it either, so juicy straight from the pot. You are looking good and working out, great job! Merci, Chef Bruno!

Amazing dinner party food. Prep way in advance, keep warm in sour vide and when your guests are ready just serve. So easy. I will deffo give it a try

i always learn something watching you. thanks

I feel like videos like these are the reason beef cheeks have skyrocked in price in my area! Still worth it in my book and now I'm going to hunt some down.

Fantastic, top tier. He really wasn’t lying when he says the real deal!

I have to find a butcher who has cheeks. I tried when I saw your older video. I will try again. Thank you so much for giving us such superb teachings.

5 years ago I've made this recipe following your first video of it. Unfortunately here in Brazil, beef cheeks are not very easy to find. I've been using large pieces of beef muscles. Is there any other beef part that you recommend that I can try using this technique? By the way, combining this recipe with the recipe of your wild mushroom polenta instead of the mashed potato and also a little bit of your lemon confit... It's something out of this world!

@TheAym1994

8 ай бұрын

Maybe beef short ribs. Good muscle to fat ratio and very good for slow cooking.

Yum! What are you planning for 1 million subscribers Bruno?

Watch and learn, real chefs use their hands.The love comes from the touch!

une tuerie, recette digne d'un très grand restaurant

We need the recipe for onion marmelade and semiconfit tomatoes.

@BrunoAlbouze

Жыл бұрын

Coming next 😋

This looks amazing and you have a dream kitchen now too!! Can’t beat the ingredients you can find in France. Will need to try to find some in California.

@SweetMamaG

Жыл бұрын

Most butcher shops should have beef cheeks or even Mexican carnecerias.

It looks full of flavors. Q. After you freeze and cut the meat, how do you warm the meat and serve it hot?

@BrunoAlbouze

Жыл бұрын

Thank you!.. The meat is not frozen prior to cut but chilled. Using the fast way in the freezer for a couple of hours in tray so it wont freeze all the way through, or refrigerated as indicated in the written recipe 🌝

Thank you Chef!

Never in a 100 years can you go wrong with beef cheeks... cheers

You are the best Bruno!

Best chef on you tube!!🥰🥰

this meal is preping for 4 days 😀

Superb!

I've always wondered how beef cheeks are prepared. The oval, enameled cast iron pot has unusual handles. Does anyone know what brand it is?

This is surely a scrumptious dish. But to busy people like me. No time to stay long and going back and forth checking a dish in the kitchen and do all these things. Unless, no other else things to do.

@nancybotwin4868

Жыл бұрын

Treat yourself once in a while

This reminds me of Thomas Keller's recipe from his French Laundry cookbook.

That's what I would've done.

Yum!

Yes, yes 👏 👏 Bon Appetit!

What is the coolest safe temperature for the food once the oven has turned off? Once it reaches the danger zone of under 130f, how long can it safely sit there? If I set a cooling temp alarm on the food, to what temperature should I let it cool to consider it ready? Would you say cooling should be no longer than 8 hours total?

@tofinoguy

Жыл бұрын

Thank you for asking this. I was doing some mental math based on my experience, and I don't see how this method can be safe. But, then, apparently, nobody has died yet doing this (that we've heard of).

@iamafractal

Жыл бұрын

@@tofinoguy well I guess the cooking sterilizes it so as long as it’s tightly covered it won’t be colonized all that quickly… but it will eventually happen…

@Qweertyyuiiop

5 ай бұрын

gotta love americans

As always Bruno, ur a fabulous

Loved the recipe. ❤👨‍🍳🔪🐮

Magnifique !

This is a real restaurant cheat 💯.

Bonjour! May i request a filipino dish “sinigang” or sour soup meat beef or pork.

Traducir en español por favor

Nice!

Fantastigue Bruno Merci beaucoup ❤❤❤❤❤❤❤❤❤

Love this recipe. But, I would have to take out a loan to buy the ingredients. 🙃🙃🙃

@BrunoAlbouze

Жыл бұрын

In California yes.. Not in France.. lotta cheeks here ;)

@mrbear1302

Жыл бұрын

@@BrunoAlbouze And wine!

ive followed you for years now and this recipe/dish you had me until you put the meat in plastic do to cook, you should look at what polyphenols do to mens prostate ....thank you for all the vids you post ive learned a lot from them merci!

It's just incredible but I'm so impatient. I need to get better at making marinades etc

Masterpiece ❤

awesome ser!

Ça a l'air d'être une tuerie. Comment vsrier pour faire ça en sous vide @Bruno Albouze svp?

Can this be done without an oven over stovetop??

@Zipfei_Kloatscher

Жыл бұрын

Just use a microwave or a refrigerator. The result will be equally fine! 🙂👍🏼

How should I reheat it without a vacuum bag and waterbath?

@rix0r222

Жыл бұрын

covered in the oven

Vivement le Million 🎉

@BrunoAlbouze

Жыл бұрын

Après?.. le milliard 🤪

OMG !

👍👍👍

Oh là làaaaaaaa

Tell ya what,,, :) Next time YOU make this,, ENVITE ME!! LOL, It looks amazing good,,,

Wow. 🇩🇪👍🏻

😋😋😋😋😋😋

Súper cooking Bruno!

WOW mmmmmmmmmmm

I hope the meat stays above 140F while in the oven overnight or there in a risk of food borne illness.

J'aurais envie de dire ... cheeky cheeks ! - des joues coquines ! -

❤❤❤❤❤❤❤

😍😍😍

Walla ❤

My goodness, you don’t need a knife for that, so tender you could cut it with a wooden spoon!

@BrunoAlbouze

Жыл бұрын

Correct ;)

😍😍😍😍😍

Legend ❤

🌈🦋🌟💎🛸🎼🪷🙏🧩🤩

That looks like dish that kills....

Bruno! Did you buy a new house?

@fredsun9496

Жыл бұрын

he moved to france

😊😘👏👍

Cut of the sinew at least

:)

Wait, that literally took two days to cook, lmao

@BrunoAlbouze

Жыл бұрын

...and 5 minutes to eat... and guess where it goes after that? 😳

@simplesenser

10 ай бұрын

​@@BrunoAlbouzeit takes 4 hours to digest meat 😂