[1 - 1] as a chef one of the most important
[1 - 3] things you learn how to do is how to
[3 - 5] make delicious sauces but you can't make
[5 - 7] a good sauce without a great Foundation
[7 - 9] forget pre-made stocks and stock cubes
[9 - 11] cuz today I'm going to show you how to
[11 - 13] make some fantastic foundations for all
[13 - 16] your sauces soups and Bone broths not
[16 - 18] only that but stick around cuz I'm going
[18 - 20] to show you how to take those delicious
[20 - 22] Rich stocks and turn them into the most
[22 - 24] amazing sauces that are going to elevate
[24 - 26] any dish so let's get stuck in and first
[26 - 29] up the most timec consuming beef stock
[29 - 32] so this beef stock will be the base for
[32 - 34] pretty much most of what we're going to
[34 - 37] do today so go to your Butcher and ask
[37 - 38] for some bones traditionally these
[38 - 40] stocks in French cooking are made with
[40 - 41] Veil bones Veil bones are really
[41 - 44] expensive and hard to get most places
[44 - 45] just use beef bones now but you're
[45 - 47] looking for a particular type of bone
[47 - 49] this type of rib bone has some meat on
[49 - 50] it which is great for flavor but it
[51 - 52] doesn't have much collagen so it's going
[52 - 54] to make your stock really thin this here
[54 - 56] is a joint this is what you're looking
[56 - 58] for all the connective tissue in here is
[58 - 61] full of collagen coll turns into gelatin
[61 - 63] once it's been cooked effectively so
[63 - 64] that the gelatin is what's going to
[64 - 65] thicken our sauce which is what we're
[65 - 68] after so you want a mixture of meaty
[68 - 70] bones with lots of meat on them
[70 - 72] vertebrae like this and then the
[72 - 74] connective Bones the big joints as well
[74 - 76] also traditionally what's used are these
[76 - 79] which are pig trots split in half
[79 - 80] restaurants have kind of stopped doing
[80 - 82] this because a lot of people don't eat
[82 - 84] pork which is fine now I'm pretty much
[84 - 85] going to be eating this myself so I'm
[85 - 87] happy to put this in here a couple of
[87 - 88] pig shuttles split down the middle most
[88 - 90] butchers will have pig shuttles ready to
[90 - 91] go if you don't want to use pigs tles
[91 - 93] you got two options you can use chicken
[93 - 95] feet but you will put those in later on
[95 - 98] in the cooking process of the stock or
[98 - 100] ditch the meaty bones and just use
[100 - 101] jointy bones like this cuz there will be
[101 - 103] enough collagen in here to thicken your
[103 - 105] sauce but these things are full of
[105 - 108] collagen so they're on a tray we're just
[108 - 110] going to drizzle this lightly with oil
[110 - 111] no salt give them a little bit of a rub
[111 - 113] down fat will render out as well but
[113 - 115] this initial oil is just there to help
[115 - 117] start it so how many bones well as a
[117 - 118] general rule of thumb if you want to
[118 - 120] make one liter of stock you're going to
[120 - 121] need about a kilo of bones but I suggest
[121 - 124] you don't do this in small batches do it
[124 - 125] in bigger batches and we'll talk about
[125 - 127] storage later I like to do this around
[127 - 130] once a month if I can uh but you can do
[130 - 132] it once every 3 months once every 6
[132 - 133] months just depends how much stock you
[133 - 135] use and I got a fan Force oven set to
[135 - 138] 220° if you don't have a fan Force oven
[138 - 140] I'd bump that up to 230 240 I'm going to
[140 - 142] roast these for about 30 minutes flip
[142 - 144] them around and roast them again for
[144 - 146] another 30 minutes let's talk about veg
[146 - 148] so the classic
[148 - 152] Mira celery carrot onion then we got
[152 - 154] garlic parsley we just need the stalks
[154 - 156] fresh time there's something else oh
[156 - 159] what's in here B leaves and peppercorns
[159 - 161] so we're making a meat stock so we don't
[161 - 165] want to overpower our beefy flavor with
[165 - 167] vegetable flavor and this stuff will get
[167 - 169] overpowered as a general ofum you want
[169 - 172] roughly 15% of your bone weight woo in
[172 - 174] veg weight so that's about 7 1/2 kilos
[175 - 177] of Bones there 15% I don't know call it
[177 - 180] a kilo is that right Dez more but that
[180 - 182] kilo's good so onion take the this part
[182 - 184] here off the core the root cuz it's got
[184 - 186] a mud in it you don't need to peel it
[186 - 188] you don't even need to cut chop it more
[188 - 190] than that into half and leave the skin
[190 - 192] on the skin adds great color to your
[192 - 194] stock so that's 200 g I'm going to go
[194 - 198] two carat two onions they're quite big
[198 - 200] that's 500 G already two carrots I
[200 - 202] reckon we don't need to do much to these
[202 - 204] just chop them and you don't want them
[204 - 206] too small either cuz they will just
[206 - 210] break down so we're at 780 G celery I'm
[210 - 212] going to wash this but I'll wash it once
[212 - 214] so same as a carrot you don't need to
[214 - 217] kind of stress too much about how small
[217 - 218] that is well actually you don't want it
[218 - 221] too small and that is all the Mya we're
[221 - 222] going to need for that amount of Bones
[222 - 225] so then I'm going to have one bay leaf
[225 - 227] half of this bunch of time and I just
[227 - 229] want the stalks of this parsley so we're
[229 - 230] going to roast that miraa with some
[231 - 232] tomato paste this here is going to be
[232 - 235] our aromat so the thy the bay leaf
[235 - 238] pepper corns so 20 Pepper corns and I'm
[238 - 240] going a head of garlic that we're going
[240 - 241] to cut in half as well I don't like
[241 - 244] roasting my garlic for stocks cuz I
[244 - 246] think you going to you want decent color
[246 - 247] on that if you get too much color on
[247 - 248] garlic it goes better so I'm going to
[248 - 250] pick this parsley and while I'm doing
[250 - 252] that I'm going to talk about timing cuz
[252 - 253] it's really important beef stock is
[253 - 255] going to take 10 hours to cook you don't
[255 - 258] want the vegin at the same time as the
[258 - 259] as the bones cuz the veg will break down
[260 - 261] and they start to taste bitter and and
[261 - 263] kind of get a bit of a weird flavor
[263 - 265] going on your stock so 10 hours the
[265 - 267] Stock's going to cook after 8 hours
[267 - 270] we'll add oeg after 9 hours so 1 hour
[270 - 272] after you add your veg you'll add your
[272 - 274] aromates and then we turn the stock pot
[274 - 277] off at 9 and 1/2 hours and we'll let
[277 - 278] that little bit of carry over cooking
[278 - 280] happen for the last half an hour before
[280 - 282] we pass it so there's our aromat Bowl
[282 - 285] that'll go in in 9 hours time our veg
[285 - 287] Bowl we do want to develop some color on
[287 - 289] here we're going to do that in the same
[289 - 291] tray that we've got our bones on so just
[291 - 292] a little bit of olive oil about 3
[292 - 295] tbspoon of tomato puree just toss those
[295 - 297] veg in that puree we'll leave that to
[297 - 299] the side once those bones are out and in
[299 - 301] the pot starting to go we can roast that
[301 - 302] and get that ready okay so our bones are
[302 - 304] nicely roasted we got good color on all
[304 - 307] sides we got a big pot surprise surprise
[307 - 310] the bones go in the pot now whatever you
[310 - 311] do don't throw this out we'll come back
[311 - 312] to the second but we need to get this
[312 - 315] filled up with water uh and start this
[315 - 318] cooking but first what we're going to do
[318 - 319] is put ice on it and it seems a little
[323 - 324] [Music] counterproductive and then we fill it
[324 - 327] with water cold water okay so why do we
[327 - 330] use ice cold water we can see here ready
[330 - 331] what the ice cob water does is shocks
[331 - 333] the proteins and the fats and brings it
[333 - 335] up to the top really quickly the
[335 - 337] skimming in the first 45 minutes an hour
[337 - 339] is really important to the clarity of
[339 - 341] our stock so we'll get that heat on and
[342 - 343] then I'll show you what to do with these
[343 - 344] so first thing is we need to get the
[344 - 347] excess fat off these trays so I pour
[347 - 349] into a mason jar and then you can use it
[349 - 351] for anything really it's good quality
[351 - 353] fat now the Fat's off you can do this a
[353 - 354] couple of ways if you don't want to put
[354 - 355] heat on your pan you can just put it
[355 - 357] back in the oven or you can turn your
[357 - 359] element on put that on let it heat up on
[359 - 361] once it's got a bit of heat in it add
[361 - 363] some water just enough to cover the
[363 - 366] bottom get like a scraper and just make
[366 - 368] sure we get all that lovely fond off the
[368 - 369] bottom of the pan all that stuff is
[370 - 371] Flavor we want to get it all up once
[371 - 373] you're pretty sure you got all that off
[373 - 375] the bottom of the tray simply add that
[375 - 378] to your stock
[381 - 381] bot so with one of your dirtier trays no
[381 - 383] need to clean it oh there's a piece of
[383 - 385] ice in there they can go on there add
[385 - 387] your veg with your tomato puree on it
[387 - 389] and I'd put the flesh side down of the
[389 - 391] onions so we can get some good color on
[391 - 392] those onion skins and then we're going
[392 - 394] to get that into the oven at 220 and
[394 - 397] just roast that for 20 25 minutes until
[397 - 399] we got good color on all those veggies
[399 - 400] so skimming this is one of the most
[400 - 402] important parts what we got here is a
[402 - 404] jug with water in it and our Ladle or
[404 - 406] the thing we're using to skim and then
[406 - 408] The Jug for the the dirty stuff once we
[408 - 411] skim and we take some of those
[411 - 413] impurities off the top we ditch them
[413 - 414] into our jug which is going to go into
[414 - 416] the rubbish and then we clean our
[416 - 418] utensil in the water why do we do that
[418 - 420] so we're not putting impurities back in
[420 - 423] So to skim take your Ladle at the start
[423 - 425] it's pretty easy it's really obvious all
[425 - 426] this all the stuff here that doesn't
[426 - 429] look right needs to come off okay once
[429 - 431] you get to kind of a bit further on you
[432 - 433] can kind of push it to the outsides by
[433 - 435] doing this method you start in the
[435 - 437] middle and you work your way out and
[437 - 438] then you go on you're just taking the
[438 - 440] very top layer off the ice has
[440 - 442] solidified all that fat and that's why
[442 - 444] it's coming off super easy what's going
[444 - 446] to happen especially in the first hour
[446 - 447] is we're going to have heaps of
[447 - 449] impurities come to the top so you really
[449 - 450] want to skim this pretty aggressively
[450 - 452] for the first hour like you want to be
[452 - 454] on there for the first half an hour
[454 - 457] every 5 to 10 minutes and then you know
[457 - 458] every two or three more times in that
[459 - 461] second half an hour once you ditch it in
[461 - 463] clean your Ladle in your water it's
[463 - 464] probably better that that's hot water so
[464 - 467] that that fat doesn't stick to it that's
[467 - 468] all right push your stuff to the outside
[469 - 470] and then take it off you want the stock
[470 - 473] as clear as possible you also don't want
[473 - 474] to take too much you don't want to take
[474 - 476] any of the the liquid gold underneath
[476 - 477] you're just trying to take off the
[477 - 478] nasties on the top there you go we're
[478 - 479] going to bring this up to a summer going
[479 - 481] to keep skimming this for the next hour
[481 - 483] I'm going to cook this for 10 hours
[483 - 485] total but remember after 8 hours we're
[485 - 487] going to add the roast veg after another
[487 - 489] hour we'll add our arom mats and the
[489 - 491] last half an hour we actually turn the
[491 - 492] heat off completely and let it kind of
[492 - 493] come down to temperature Stock's done
[493 - 495] I've had that off for the last half an
[495 - 496] hour just let anything settle to the
[497 - 500] bottom and this can get messy so I'm
[500 - 502] going to put this apron on we're just
[502 - 503] going to pass it through a fine shinoa
[503 - 505] we're not going to pour it out we're
[505 - 507] going to pull it all out from the top
[507 - 508] and that's so that we don't get any of
[508 - 510] that sediment that's just settled to the
[510 - 512] bottom this 4 L was the first part of
[512 - 514] the stock that came out of the pot and
[514 - 515] this was the last 2 L and you can see
[515 - 517] the difference in cloudiness you can
[517 - 519] definitely still use this but I like to
[519 - 521] split it up like this so that this nice
[521 - 522] clear part I'll use for my kind of
[522 - 525] French style Borday sauce and this two L
[525 - 529] here I'll use for bone broth or for um
[529 - 530] gravy or something like that that we
[530 - 531] we're not looking for like a super
[531 - 533] glossy clear finish so there you go six
[533 - 535] lit beef stock I'm going to let these
[535 - 536] out for an hour hour and a half just
[536 - 538] they come down in temperature a bit
[538 - 540] before I put them in the fridge and then
[540 - 541] tomorrow we'll pull them out and I'll
[541 - 543] show you what we do with them chicken
[543 - 544] stock probably the most versatile stock
[544 - 546] you can have and it's the one that I
[546 - 548] always have and use most of the time if
[548 - 550] I'm doing soups or I'm doing brazers or
[550 - 552] anything like that I always just use
[552 - 553] chicken stock there's two types of
[553 - 554] chicken stock light chicken stock dark
[555 - 556] chicken stock the only real difference
[556 - 558] is that dark chicken stock the chicken
[558 - 561] is roasted first I only really use dark
[561 - 562] chicken stock I don't really use light
[562 - 564] chicken stock if you want to make light
[564 - 566] chicken stock you basically do the same
[566 - 567] process that we're doing you just don't
[567 - 569] roast the bones first but first of all I
[569 - 572] got chicken carcasses this is about 3
[572 - 574] kilos of chicken carcasses here let's
[574 - 575] get those into the oven and get them
[575 - 578] nicely roasted so Mira funny story about
[578 - 579] mura when I first started cooking I was
[579 - 581] a young little Buck about 20 years old I
[581 - 583] had no idea what I was doing I called it
[583 - 586] microx a chef once and he um he didn't
[586 - 588] react well to it but anyway similar
[588 - 591] story to the beef stock 15% roughly of
[591 - 593] the total weight so we're going to go
[593 - 594] about half a kilo here so I've got one
[594 - 597] carrot one onion one big stick of celery
[597 - 599] and then I'm only going to use one bay
[599 - 600] leaf a little bit of thyme and some
[600 - 603] black peppercorns just like before slice
[603 - 605] your celery and then move it out of the
[605 - 607] way with your Andy Cooks uh essential
[607 - 609] scraper which is now available on and-
[609 - 613] cooks.com one carrot also sliced up push
[613 - 614] that out the way with your essential
[614 - 616] scraper and then the onion as well take
[616 - 618] the root off so we don't get any of that
[618 - 621] soil in there and then into quarters
[621 - 624] ideally keeping the root part together
[624 - 626] so that it doesn't all fall apart so
[626 - 627] just like the beef stock the chicken
[628 - 630] frames come out they go on into the pot
[630 - 631] they get covered with ice cold water you
[631 - 633] skim the top and you start cooking then
[633 - 635] in the same tray you're going to roast
[635 - 637] your veg with no tomato paste this time
[637 - 638] just a little bit of oil to make sure we
[638 - 640] get color on the veg so when we talk
[640 - 641] about simmering this is what we're
[641 - 644] looking for it's not rapidly boiling the
[644 - 645] water's sto kind of quite opaque you can
[645 - 647] see through it and we got little bubbles
[647 - 648] coming up that's what we're after when
[648 - 650] we're simmering so this has been
[650 - 652] simmering for 2 hours so it's time to
[652 - 654] add our roasted veg stock our roasted
[654 - 656] veg stock our roasted vegetables from
[656 - 658] earlier and you'll see the color that
[658 - 660] changes with that as well you should
[660 - 662] start getting some of those like
[662 - 664] caramel colors come through from that
[664 - 667] Roose fidge so pop that in make sure
[667 - 669] it's submerged so it's been 1 hour since
[669 - 670] the veggies are in it's time to add our
[670 - 673] arom mats garlic bay leaf peppercorns
[673 - 675] and Thyme we'll leave that in there for
[675 - 677] another 40 minutes and I'm going to turn
[677 - 679] the heat off and let that chill out a
[679 - 681] bit before we strain it so that's the
[681 - 682] chicken stock done that's been sitting
[682 - 684] there just chilling out for 15 minutes
[685 - 686] why we do that is so that any sediment
[686 - 688] will settle to the bottom now we don't
[688 - 691] just pour the stock out put a fine
[691 - 693] shinoa in your container and then you
[693 - 696] ladle it out coming from the
[697 - 699] top there you go 4 L beautiful dark
[699 - 700] chicken stock just going to leave that
[700 - 702] out at room temperature uncovered to
[702 - 703] cool down for a couple of hours then
[703 - 705] we'll pop it in the fridge all right
[705 - 707] it's a fresh day and we're going to turn
[707 - 709] all this delicious stock into bone broth
[709 - 712] demig glaze borderl sauce pan sauce and
[712 - 714] a gravy first thing we need to skim all
[714 - 716] the fat off the top of these stocks you
[716 - 718] see because we skimmed it nicely during
[718 - 720] the process we don't have heaps here but
[720 - 723] we definitely want to get the FED off so
[723 - 727] just like skimming pull it back into a
[727 - 730] bowl just look how beautiful and
[730 - 732] gelatinous this is this is exactly what
[732 - 734] we're looking for so bone broth what is
[734 - 736] bone broth well it's effectively a high
[736 - 740] protein High collagen snack that a lot
[740 - 742] of uh I guess fits BOS love to eat it's
[742 - 745] great for your hair and your skin and
[745 - 746] there's lots of different recipes for
[746 - 748] this but this is effectively what it is
[748 - 750] so going to take some of this amazing
[750 - 753] stock put in here all we're going to do
[753 - 755] is bring this to a simmer oh that's the
[755 - 757] wrong one bring this to a simmer reduce
[757 - 759] it a little bit season it with a little
[759 - 761] bit of salt little bit of vinegar and we
[761 - 763] have delicious bone broth storage now
[763 - 765] this applies to any of these products
[765 - 767] the stocks or the sauces whatever these
[767 - 769] will all keep in the fridge for 3 or 4
[769 - 771] days max in an airtight container what I
[772 - 773] like to do is to vpack them down if you
[773 - 775] have a cheap Backpacker like I have and
[775 - 777] they store much better in the freezer if
[777 - 779] we don't have a backpack machine just do
[779 - 781] in a in a takeaway container they'll
[781 - 783] last in the freezer for 6 months a year
[783 - 785] no problem so now our broth has come to
[785 - 788] a boiler and it's reduced slightly we've
[788 - 790] tasted it and it's got nice beefy flavor
[790 - 792] and a good mouth feel all we need to do
[792 - 794] is simply season it a little bit of salt
[795 - 796] and a little touch of vinegar the
[796 - 798] vinegar will just help to balance it out
[798 - 799] I'm using apple cider vinegar you can
[799 - 807] use any vinegar you want really
[807 - 809] really delicious there you go delicious beef
[809 - 811] broth perfect for the weekend football
[811 - 814] match much better than b roll too right
[814 - 816] demig glaze so demig glaze will be the
[816 - 820] base for our pan sauce and our Borday
[820 - 822] sauce and this is how I store my stock
[822 - 823] most of the time apart from chicken
[823 - 826] stock because you're eliminating a lot
[826 - 827] of water which you don't need the water
[827 - 829] filling up your freezer so take your
[829 - 831] beef stock and I'm going to add most of
[831 - 833] this to this pan I'm just going to save
[833 - 835] some of this beef stock for our
[835 - 838] gravy I'm also going to add this two
[838 - 840] ladies of chicken
[840 - 843] stock and I'm going to reduce that by
[843 - 844] about four times I'm going to reduce it
[844 - 846] right down so you're intensifying the
[846 - 849] media flavor uh and because there's no
[849 - 851] salt on this it won't get too salty so
[851 - 853] it's worth saying this is not a classic
[853 - 856] demig glaze a classic demig glaze is 50%
[856 - 859] ve stock which we haven't made because
[859 - 862] V's bones are really expensive and 50% a
[862 - 864] source called an espanol sauce which
[864 - 866] isn't a Spanish sauce it's a French
[866 - 869] sauce which is effectively a beef stock
[869 - 871] that's thicken with a dark R I haven't
[871 - 872] seen that made in the professional
[872 - 873] Kitchen in a long time it feels like a
[873 - 875] very old school way of making demig
[875 - 877] glaze I much prefer to make demig glaze
[877 - 879] like this it's far more pure and it has
[880 - 881] a better mouth fear in my opinion but I
[881 - 883] just wanted to kind of talk about that
[883 - 885] before any of the uh the food historians
[885 - 886] jumped in the comments like that's not
[886 - 889] demig glaze modern demig glaze classic
[889 - 890] demig glaze kind of a different thing
[890 - 892] once this is reduced we can then make
[892 - 894] our borderl sauce and our pencils and
[894 - 896] that is our demig glaze done that took
[896 - 898] about an hour and a half to reduce down
[898 - 900] we started with just over 5 L of of
[900 - 903] stock both chicken and beef and that's
[903 - 905] about a liter now going pass it through
[905 - 907] a shinoa which just kind of a little bit
[907 - 910] unnecessary but habit makes me do it
[910 - 913] past stuff a billion times in commercial
[913 - 915] kitchens so it's not quite the like the
[916 - 917] consistency of sauce yet but it's
[917 - 919] definitely you know thicker than than
[919 - 923] stock what does it taste like it's like
[923 - 926] really beefy delicious Umami flavor and
[926 - 927] a good mouth feel cuz we starting to get
[927 - 928] that reduced we don't want to reduce all
[928 - 930] the way to the sauce consistency we'll
[930 - 932] do that when we're making our next two
[932 - 934] sauces so we going to pour this in here
[935 - 937] and store it and this is what I keep in
[937 - 939] my freezer so I keep demig glaze beef
[939 - 941] demig glaze and brown chicken stock at
[941 - 942] all times but do me a favor if you've
[943 - 945] enjoyed this video so far and you don't
[945 - 946] subscribe then please click that
[946 - 948] subscribe button helps me out heaps next
[948 - 949] up I'm going to show you how to turn
[949 - 951] this delicious demig glaze into a border
[951 - 954] glaz sauce so as the name suggests it's
[954 - 956] a red wine sauce made with wine from the
[956 - 959] Bordeaux region it also has another
[959 - 961] delicious ingredient bone marrow if you
[961 - 962] don't want to use bone marrow that's
[962 - 964] also fine you can just use butter
[964 - 967] instead of bone marrow when we do it
[967 - 968] like we're going to do in the pan sauce
[968 - 970] next if you do want to use bone marrow
[970 - 971] then you're going to go to your butcher
[971 - 973] ask for some FEMA bones slice down the
[973 - 974] middle it's pretty common there you can
[974 - 975] kind of you can just roast this and eat
[975 - 977] it it's delicious these are pretty rough
[977 - 978] they haven't like been cleaned up cuz
[978 - 980] we're not actually serving in the bone
[980 - 982] we're just going to pull the marrow out
[982 - 983] so this has been cold water in the
[983 - 985] fridge for 24 hours and that just helps
[985 - 987] to get some of the blood out which is
[987 - 989] well the hemoglobin all we need to do is
[989 - 991] to blanch this for like a minute and
[991 - 993] then cool it down again in some ice C
[993 - 995] water so is borderl sauce and red wine
[995 - 998] sauce the same thing uh technically no
[998 - 1001] red wine Jew I should say is a bit more
[1001 - 1004] beefy in flavor um and probably less
[1004 - 1006] whiny they're pretty much the same thing
[1006 - 1008] technically not pretty much the same
[1008 - 1009] thing kind of like the demig glaze
[1009 - 1015] there's traditional ways
[1017 - 1017] anyway all right leave that in the ice
[1017 - 1019] cold water to shock it stop it from
[1019 - 1021] cooking any further we'll start making
[1021 - 1023] the rest of the sauce a nice wide pan wi
[1023 - 1025] we want a wide pan liquid evaporates
[1025 - 1028] faster high heat beef Tallow you can use
[1028 - 1030] neutral flavored oil if you want not too
[1030 - 1033] much though and then Usual Suspects two
[1033 - 1037] shalots finally sliced half a carrot
[1037 - 1040] diced half a stick of celery also diced
[1040 - 1042] two cloves of
[1042 - 1045] garlic crushed a little bit of Rosemary
[1045 - 1047] small amount of thyme parsley stalks
[1047 - 1050] some beef scraps got some off cuts of
[1050 - 1052] meat add that to our hot
[1052 - 1057] fat little pinch of
[1060 - 1060] salt can't find the
[1060 - 1062] scraper once your beef's got a bit of
[1062 - 1064] color on it you're going to add your
[1064 - 1068] shots and carrots sweat those down a bit
[1068 - 1069] all right before our fond gets too dark
[1069 - 1071] we're going to add our hard herbs so
[1071 - 1076] rosemary thyme and Bay along with our
[1076 - 1078] celery then we're going to De glaze the
[1078 - 1082] pan pan with our red
[1084 - 1084] wine okay we're going to leave that to
[1084 - 1087] reduce by a lot we want real syrupy
[1087 - 1090] thick um wine before we add our demig
[1090 - 1092] glaze this parsley stor will only go on
[1092 - 1094] right at the end when the demig glaze is
[1094 - 1096] in there too in the meantime we can get
[1096 - 1098] our bone marrow ready cuz this is what
[1098 - 1100] we're going to whisk in right at the end
[1100 - 1102] so this is still kind of raw but
[1102 - 1104] effectively while we blanch it so that
[1104 - 1106] we can try and get it out kind of one
[1106 - 1109] piece or thereabouts if you run a blade
[1109 - 1113] down the side and down the other side
[1115 - 1118] this should come on
[1118 - 1120] should come on out oh I almost got it in one piece but
[1120 - 1123] not quite got my finger stuck in the B
[1123 - 1125] those have done their job then we're
[1125 - 1128] just going to dice this bone marrow to
[1128 - 1130] small pieces like that size and we'll
[1130 - 1131] place it back in the fridge until we
[1131 - 1133] need it when the time comes we're going
[1133 - 1135] to whisk some of this bone marrow into
[1135 - 1137] the sauce right at the end it's going to
[1137 - 1139] give us a lovely
[1141 - 1145] luscious shiny delicious borderl sauce cuz this
[1145 - 1147] shiny delicious borderl sauce cuz this is just fat basically really delicious
[1147 - 1149] fat but it's just fat all right I'm
[1149 - 1150] going to pop that in the fridge clean my
[1150 - 1152] board down and we'll wait for that wine
[1152 - 1155] to reduce so our wine is reduced by at
[1155 - 1158] least 3/4 it's time to add our demig
[1158 - 1159] glaze so we're going to bring that up to
[1159 - 1161] a summer and then we're just going to
[1161 - 1162] reduce that to wear out the consistency
[1162 - 1164] we're looking at looking at looking for
[1164 - 1167] I should say look at the color so shiny
[1167 - 1168] so this is reduced by maybe maybe a
[1168 - 1170] quarter maybe not even that much but
[1170 - 1173] it's thickened up nicely heat off
[1173 - 1175] parsley stalks in you don't really want
[1175 - 1177] to hit those with heat too much at the
[1177 - 1179] end and what the Pary stalks do is just
[1179 - 1181] give it like this really nice like
[1181 - 1183] vibrancy right at the end so put those
[1183 - 1186] in let them sit there for 10 minutes
[1186 - 1187] while that's doing that I'm going to
[1187 - 1190] show you this little test here take a
[1190 - 1191] bit of your sauce out and just pour it
[1191 - 1193] onto a white plate you should better run
[1193 - 1196] your finger through it and the line stay
[1196 - 1198] apart for a couple of seconds the sauce
[1198 - 1200] isn't finished we're close but we're not
[1200 - 1201] finished remember we've still got that
[1201 - 1203] bone marrow but we're going to pass it
[1203 - 1206] first make sure you get it all cuz we
[1206 - 1209] all know by now just how much love time
[1209 - 1211] and attention we put into that one liter
[1211 - 1214] of sauce same as before tap it out there
[1214 - 1216] we go now some people will put this
[1216 - 1217] through a piece of cheesecloth or
[1218 - 1219] something to start getting really
[1219 - 1222] extreme but I don't bother at this point
[1222 - 1224] what you do is if you're not using this
[1224 - 1225] tonight you cool it down and you'll
[1225 - 1227] finish it when you are using it what do
[1227 - 1229] I mean by finish it check for seasoning
[1229 - 1232] one last time and you whisk in the bone
[1232 - 1234] marrow so fresh pot so the rest of this
[1234 - 1236] all cool down backpack leave in my
[1236 - 1238] fridge until I need it only use what you
[1238 - 1240] think you're going to need into the
[1240 - 1241] fresh pot so we're going to bring that
[1241 - 1244] up to temperature again doesn't have to
[1244 - 1245] be like rapidly boiling you just don't
[1246 - 1248] cold that's actually perfect I'm not
[1248 - 1250] going to put any more salt on that once
[1250 - 1253] we have that delicious sauce up to
[1253 - 1256] temperature we'll whisk in a few pieces
[1256 - 1259] of this cold bone marrow just one or two
[1259 - 1261] pieces at a time whisk that bone marrow
[1261 - 1263] in you're going to see the sauce go like
[1263 - 1265] super glossy and the trick is we're
[1265 - 1266] trying to get all that delicious Rich
[1266 - 1269] fattiness from the bone maroin without
[1269 - 1271] the sauce splitting effectively making
[1271 - 1272] an Emulsion and if you can't get your
[1272 - 1274] hands on bone marrow or you can't be
[1274 - 1276] bothered fluffing around with it then
[1276 - 1278] just use ice cold unsalted butter
[1279 - 1282] instead that is our borderl sauce so what would
[1282 - 1286] that is our borderl sauce so what would you use this on beef dishes like a beef
[1286 - 1289] wellington a do of beef or a fillet of
[1289 - 1292] beef something like that but I'll keep
[1292 - 1295] that base Borday sauce in my freezer and
[1295 - 1296] I'll backpack it into small little
[1296 - 1298] pouches enough sort of four portions and
[1298 - 1299] pull it out I don't use it much to be
[1299 - 1301] honest at home but it is nice even now
[1302 - 1302] and then if you're doing something
[1302 - 1304] special like a beef won to pull a really
[1304 - 1306] special sauce like this out borderl
[1306 - 1308] sauce a classic for a reason can't make
[1309 - 1310] a pan sauce unless we got a pan that's
[1316 - 1316] Fond so our steak's cooked we take the
[1316 - 1318] pan and we're going to get rid of any
[1318 - 1320] excess fat leave a little bit in there
[1320 - 1322] turn the heat back on just medium you
[1322 - 1324] want to De glaze it you can use anything
[1324 - 1327] really I'm using white
[1327 - 1329] wine so what that Del glazing is done
[1329 - 1331] you can see the color of that Wine's
[1331 - 1333] changed gone like a pale kind of gray
[1333 - 1335] color that's all that delicious fwn
[1335 - 1337] coming off that pan so heat back on
[1337 - 1340] medium low now we're going to add our
[1340 - 1342] demig glaze now you can add demig glaze
[1342 - 1344] you could also just add beef stock to
[1344 - 1346] this or if you're doing a chicken dish
[1346 - 1348] you could add chicken stock and just s
[1348 - 1351] boil this until it incorporates into the
[1351 - 1354] wine worth noting for using stock over
[1354 - 1355] demig glaze it's going to take a lot
[1355 - 1357] longer to reduce this is pretty much
[1357 - 1359] ready we're after that kind of thick
[1359 - 1360] thicker consistency not as thick as
[1360 - 1363] gravy but like a you consistency or like
[1363 - 1364] the Borday sauce that we just made then
[1364 - 1366] we're just going to add butter and whisk
[1366 - 1369] that in one piece at a time once our
[1369 - 1371] butter is completely emulsified into our
[1371 - 1374] sauce you can see it's not split it's
[1374 - 1376] nice and vosic we can play it our
[1376 - 1379] steak and there you go pan sauce the
[1379 - 1380] beautiful thing about that sauce once
[1381 - 1382] you know that technique is you can do it
[1382 - 1384] with any piece of meat that you cook in
[1384 - 1386] a pan if you pan fry a lamb rump you can
[1386 - 1388] do it with that if you pan fry chicken
[1388 - 1390] breast or a chicken leg you can do it
[1390 - 1391] with that I'd only use beef stock or a
[1392 - 1393] beef demig glaze with a beef dish if I'm
[1393 - 1396] doing lamb or chicken I'll always use
[1396 - 1400] chicken stock the pan
[1403 - 1403] sauce a great sauce really can elevate a
[1403 - 1406] good dish to a great dish yum next up
[1406 - 1408] gravy now I like to make my gravy ahead
[1408 - 1411] of time even the day before and I like
[1411 - 1413] lots of gravy so I don't do it from the
[1413 - 1415] pan like my nan used to do nothing wrong
[1415 - 1418] with that but this is how I make it I do
[1418 - 1420] sometimes and I'll show you later get
[1420 - 1422] the fond off that pan and add it to my
[1422 - 1423] gravy but I want to make sure I've got
[1423 - 1425] lots of delicious gravy so I'll make it
[1425 - 1427] ahead of time so that is about 3
[1427 - 1429] tablespoons of fat that we actually took
[1429 - 1431] from the bones yesterday we're making
[1431 - 1433] the stock but any fat would do if you
[1433 - 1435] don't have fat you can use a neutral
[1435 - 1437] feid oil let that heat up while that's
[1437 - 1438] heating up those are some beef trimmings
[1438 - 1440] we'll talk about that in a second we got
[1440 - 1443] one carrot that we're just going to
[1443 - 1447] slice or dice or slice and dice one
[1448 - 1451] celery three schots just slice them they
[1451 - 1454] don't need to be super perfect and I got
[1454 - 1457] five clothes of garlic just crushed and
[1457 - 1459] pull the skins off then the other
[1459 - 1461] ingredients I got is I've got some beef
[1461 - 1462] trim there now if you don't have beef
[1462 - 1464] trim I don't expect you go out and buy
[1464 - 1466] some it's one of those things has always
[1466 - 1467] got little bits of beef trim brisket or
[1467 - 1469] something hanging out in my fridge or
[1469 - 1471] from my roast I always keep it vpack it
[1471 - 1472] and freeze it and then use it for stuff
[1472 - 1474] like this but if you don't have any just
[1474 - 1476] leave it out some tomato paste Rosemary
[1476 - 1478] and some dark ale I like the kind of
[1478 - 1482] chocol the chocolatin chocolatin is that
[1482 - 1484] a word that's a word now the chocolatess
[1484 - 1487] and the like the Savory notes the dark
[1487 - 1489] ale gives gravy big fan that's probably
[1489 - 1491] too much Rosemary that got a bit excited
[1492 - 1494] if you don't drink alcohol I would
[1494 - 1496] either just leave it out all together uh
[1496 - 1498] or you could use a little bit of juice
[1498 - 1500] now ver juice and stout is a very
[1500 - 1501] different flavor profile I'm not saying
[1501 - 1503] that they're the same flavor flavor
[1503 - 1506] profile but ver juice is a really great
[1506 - 1509] um uh alternative to any wine you could
[1509 - 1511] also use wine and gravy but uh yeah so
[1511 - 1512] either just leave it out or a little bit
[1513 - 1514] of ver juice and it's the same with any
[1514 - 1515] recipe if You' got a recipe that has
[1515 - 1516] wine and you don't drink alcohol you
[1516 - 1518] don't cook with alcohol ver juice is a
[1518 - 1520] great alternative once your fat is nice
[1520 - 1522] and hot I'm only going to add about half
[1527 - 1527] meat going to season this stuff lightly
[1527 - 1529] now we you don't want to get to the end
[1529 - 1532] and be too salty and you want a good a
[1532 - 1535] good hard Char on it lots of color lots
[1535 - 1537] of mayard reaction and I know that looks
[1537 - 1539] like a lot of fat but effectively we're
[1539 - 1541] making a r here so we're going to add
[1541 - 1544] flour to this and the flour will absorb
[1544 - 1546] the fat and be the the r that thickens
[1547 - 1548] our stock now we got some good color
[1548 - 1550] we're going to add our
[1550 - 1553] shalots and our
[1553 - 1556] carrots now we got some nice color in
[1556 - 1558] our carrots and the pan starting to get
[1558 - 1561] a bit a bit close what I would like as
[1561 - 1563] far as fond you want the fond to burn so
[1563 - 1565] we're going to add our
[1565 - 1568] Stout scrap all that fond off the bottom
[1568 - 1572] we're also going to add our celery our
[1572 - 1575] garlic and our tomato paste now we're
[1575 - 1577] going to reduce that right down can also
[1577 - 1578] actually get this in there don't need to
[1578 - 1581] cut that up just clunker in our
[1581 - 1582] reduction starting to thicken up it's
[1583 - 1585] looking good good color so now we add
[1585 - 1586] the thickening agent so I'm just using
[1586 - 1589] flour if you're gluten or someone eating
[1589 - 1591] dinner with you is gluten-free then just
[1591 - 1593] use a starch to thicken but you do that
[1593 - 1595] at the end so you just let down the
[1595 - 1597] starch one tblsp at a time with a little
[1597 - 1599] bit of water and whisk it into the final
[1599 - 1602] gravy product stir that flour through if
[1602 - 1604] you are using flour and that's going to
[1604 - 1606] get all tight and you're going to be
[1606 - 1608] like oh no I've just draw my gravy it's
[1608 - 1610] all right you haven't you do want most
[1610 - 1611] you don't want to see any dry spots of
[1611 - 1613] flour here you're trying to kind of cook
[1613 - 1616] the flour out at this point now we add
[1616 - 1618] our stock delicious
[1620 - 1623] beef stock really important to stir that
[1623 - 1624] stock really important to stir that through well otherwise you might get
[1624 - 1626] some lumpy bits we are going to pass
[1626 - 1627] this anyway so I wouldn't stress too
[1627 - 1630] much about lumps but you do want that
[1630 - 1632] flour to dissolve into the sock we're
[1632 - 1633] going to bring this to a simmer once
[1633 - 1634] it's simmering we're going to start
[1634 - 1637] tasting it what we're looking for is the
[1637 - 1638] right mouth feel how thick you want it
[1638 - 1640] some people like it really thick some
[1640 - 1641] people like it thinner once we're at the
[1641 - 1643] close the consistency we're looking for
[1644 - 1645] we start seasoning it with salt so we're
[1646 - 1648] getting close to the thickness that I'm
[1648 - 1650] looking for if you like it thicker got
[1650 - 1652] two options add more flour at the start
[1652 - 1654] maybe another teaspoon sorry another
[1654 - 1655] tablespoon tablespoon and a half or you
[1655 - 1657] keep reducing it down but what we're
[1657 - 1660] looking for for me is a nice mouth feel
[1660 - 1661] you can see how it's kind of rolling off
[1661 - 1663] the spoon nicely and how does it taste
[1665 - 1668] more importantly tastes good tastes great
[1668 - 1670] importantly tastes good tastes great actually back yourself Andrew just need
[1670 - 1673] some salt try not to overseason your
[1673 - 1675] gravy either roast beef can be a bit
[1675 - 1678] salty not salty but can often have
[1678 - 1680] a good amount of
[1680 - 1684] salt yeah stunning oh my God it's crazy
[1684 - 1685] when you get the salt level right in a
[1685 - 1687] sauce it makes such a big difference
[1687 - 1689] time to drain pour it through carefully
[1689 - 1692] through a fine shinoa or a a s will work
[1692 - 1694] fine as well I don't know why these
[1694 - 1695] things are like really expensive and
[1696 - 1699] then we tap so we don't push sauces we
[1699 - 1701] tap them why cuz you don't want to push
[1701 - 1702] all those bits through it we want a nice
[1702 - 1705] clear sauce so take the time every now
[1705 - 1707] and then give it a little shake up in
[1707 - 1709] there there you go gravy but we can't
[1709 - 1711] really taste gravy unless it's on a big
[1713 - 1722] meat look what we have
[1724 - 1724] here I don't know who invented that
[1724 - 1726] gravy boat but it hurts your hands oh
[1726 - 1728] look how thick it
[1728 - 1731] is I've got nothing more to say now if
[1731 - 1732] you're doing a roast chicken instead of
[1732 - 1734] a roast beef process is pretty much the
[1734 - 1736] same except you're going to use your
[1736 - 1738] dark chicken stock and you're going to
[1738 - 1739] leave the beef trimmings
[1739 - 1742] out y well we got through a lot in those
[1742 - 1744] couple of days and I hope that you've
[1744 - 1746] taken something from it I think the key
[1746 - 1748] thing is with sauces is to if you're
[1748 - 1750] going to commit to making them make a
[1750 - 1752] lot and then backpack and freeze them
[1752 - 1753] down they're going to last for a while
[1753 - 1754] in the freezer thanks for watching
[1754 - 1756] Legends like this video if you took
[1756 - 1757] anything from it and subscribe if you're
[1757 - 1759] not already and we'll see you next week
[1759 - 1764] for another recipe possibly more beef