Melting Down Making Julia Child’s Weird Wrapped Pot Roast скачать в хорошем качестве

Melting Down Making Julia Child’s Weird Wrapped Pot Roast

Check out the FOTILE FreshBake™ Electric Range here: https://tinyurl.com/4pxbbwnm Use my code AT300 for $300 off the FreshBake™ Electric Range (code applies to this product only). See FOTILE’s latest deals and promotions here: https://tinyurl.com/upcj2uuv Returning to Julia Child' s Holy Mastering the Art of French Cooking cookbook. Choosing the recipe Boeuf en Caisse, Surprise because of the scary images in the book. En anglais: Pot Roast of Beef - Beef Case Support the Channel Patreon →   / antichef   Follow Me On Instagram →   / antichefjamie   Ingredients: Beef Pot Roast - Beef Case (Mastering the Art of French Cooking v2) Beef (I halved this) A solid, boneless 6- to 7 lb piece of braising beef, preferably loaf shaped (top round, face rump, or bottom round) - I used sirloin top roast Fat or oil Filling: Cubed beef removed from the case Fat or oil as needed 1½ cups quartered fresh mushrooms, washed and dried 2 cups sliced onions ¼ cup mild-cured ham (or supermarket ham slice) cut into ¼-inch dice 1 to 2 large cloves mashed garlic 4 medium-sized black oil-cured olives, pitted and diced ½ teaspoon thyme 1 egg Pepper and salt My Meltdown Daube (sauce) recipe (I used only half) 3 cups red wine 2 cups beef stock 2 tablespoons tomato paste 2 garlic heads, halved crosswise 3 medium carrots, chopped 2 medium onions, chopped 2 bay leaves 1 teaspoon dried thyme (or 2–3 sprigs fresh) Salt, to taste Pepper, to taste Garlic Mashed Potatoes (Mastering Art of French Cooking v1) 2 pounds potatoes (about 6 cups mashed) 6 cloves garlic, peeled 1 teaspoon salt 1/3 to 1/2 cup hot milk or cream 4 tablespoons butter Pepper to taste Glazed Carrots (Mastering the Art of French Cooking v1) 1½ lbs carrots ½ cup stock or bouillon 2 tbsp sugar ½ tsp salt Pinch pepper 6 tbsp butter 1 tbsp minced parsley