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Beef Bourguignon is absolutely delicious, so are Arancini... So I decided to make a new fusion dish of Beef Bourguignon wrapped in mashed potatoes, bread crumbs and served ON a 2day beef glaze. You've got to try this one. You can also enjoy this with leftover Beef Bourguignon... let me know if you do.

Cookware by MISEN https://amzn.to/3F5pNkR
Blender https://amzn.to/3ypL98x
Spatulas https://amzn.to/3YqV4Wg
Soup Sock https://amzn.to/423xJwS

00:00 Introduction
00:24 What are Arancini?
00:59 Beef Bourguignon
01:31 Cooking Beef
02:54 Sauce
03:46 History of Arancini
04:27 Next Day
05:20 Garnishes
06:42 Forming Arancini
08:10 Tasting and Ranking
09:12 Honest Reaction

Recipe:
https://my.whisk.com/recipes/107e87ea...
4 pounds Chuck, Shank, or Brisket… Chuck is best
2 Celery Stalks
2 Yellow Onions (1 for Stock, 1 for Garnish)
3 Large Carrots (2 For Stock, 1 for Garnish)
1 Head of Garlic
1 bottle 750ML of Pinot Noir (Or other Red Wine)
2 Bay Leaves
2 Sticks of fresh Thyme
2 Tbsp Tomato Paste
2 Quarts Beef Stock
8 ounces thick sliced Bacon cut into ¼ inch pieces
1 cup diced Mushrooms
10 Yukon Gold Potatoes, peeled and Quartered
4 Tbsp Butter
2 Eggs
4 Packets of Gelatine
Salt and Pepper to taste
Parsley and Thyme to Garnish

1. Cut your meat into 23 inch slabs. Coat the slabs in oil, salt, and pepper, and roast them at 500F/260C for 20 minutes.

2. Roughly chop your garlic, celery, 2 carrots, and 1 onion. Cook till sweating and lightly browned in an ovensafe pot with 1 Tbsp of butter. Pour in a bottle of red wine, preferably Pinot Noir, preferably from Burgundy. And scrape everything off the sides of the pot.

3. Add bay leaves, thyme, tomato paste, and half your beef stock.

4. Place your roasted beef into a soup sock https://amzn.to/423xJwS, or wrap in a cheese cloth.

5. Place the beef into the pot and add enough stock to cover (save about 2 cups of stock for later)
Bring the pot up to a boil, then cover, and place in a 300F/150C for 2 hours.
Remove the lid and put back in the oven for 1 hour.

6. Let cool on the counter, cover, and store in the fridge overnight.

7. The next day, scrape a good amount of the solid fat off of the bourguignon and bring it back up to a boil UNCOVERED for 45min

8. Make some mashed potatoes. Peel, quarter, and boil 10 yukon golds for 20 minutes. Then mash them up with 4 Tbsp Butter and one egg yolk. (Save the Egg White for the Coating) And season with salt and pepper to taste.

9. Spread the potatoes into a thin layer and place in the fridge to cool till needed.

10. Remove the beef from the pot and strain the mushy vegetables out of the remaining stock.

11. Place your beef back into the strained stock, along with 2 cups of remaining beef stock, mixed with gelatin. Continue simmering the beef while you prep your garnishes.

12. Cut your bacon into half inch strips and cook it in a shallow layer of water until the water cooks off and the bacon starts to get crispy.

13. In the bacon fat, add your diced mushrooms with a Tbsp of butter. Cook for 5 minutes and then add your remaining diced onion and cook together for another 10 minutes.

14. Spoon in a cup of stock from your beef ¼ cup at a time to make a creamy sauce for your onions and mushrooms. Combine with the bacon and set aside.

15. Remove the beef from the pot and shred completely.

16. Keep the stock simmering, and EVENTUALLY move it into a smaller pot once it gets below an inch in the large pot. Simmer until a thick glaze and set aside.

17. Add diced carrots to the stock and boil for 20 minutes.

18. Combine Beef, onions, mushroom, bacon, and carrots into a pot, and spoon in your simmering stock until everything is lightly coated.

19. BUILD YOUR ARANCINI. Rewatch the video to review how to make Arancini, and with WET hands, cover the beef bourguignon with potatoes and place on a silicone mat or wax paper. Freezer for 1020 minutes

19. Prepare a dredge of flour, 1 egg (plus your egg white from the potatoes), and bread crumbs

20. Pass the arancini through the dredge, flour, then egg, then breadcrumbs. Rolling it in your hands at each stage to remove excess flour, egg, or breadcrumbs. Place back on the tray and in the fridge till you’re ready to fry and eat. (Up to 24 hours)

21. Deep fry in vegetable oil at 350F/175C for 12 minutes or until golden brown. I’d recommend one at a time.

22. Reheat your beef glaze till smooth, and plate your arancini with Thyme and Parsley. Eat warm and let me know how it tastes.

Music:
Child Dreams by Keys of Moon |   / keysofmoon  
Music promoted by https://www.chosic.com/freemusic/all/
Creative Commons CC BY 4.0
https://creativecommons.org/licenses/...

BenSound Dreams, Hip Jazz, Funny Song, Ukulele