【大食い】デミグラスから始まる煮込みハンバーグ～調理時間〇〇日～

【大食い】デミグラスから始まる煮込みハンバーグ～調理時間〇〇日～

Hello, this is Taniyan. Everyone, long time no see. First, I hope you guys will keep supporting
this channel through the year. The reason I couldn’t upload the video is I cooked the food that takes a long time to cook. I felt like making “Hambagu.” And then I didn’t want cold Hambagu. So I planned to make a simmered Hambagu. And I decided to make demiglace sauce from scratch. That’s why this is happed. And the cooking part of this video is very long. Please sit back and relax while watching this video. You’ll get tired if you concentrate on watching this video. Let’s start the first video of the year. And let’s get started. Cooking Starts Now
This is my New Year’s holiday. Let’s get started. Let’s start by making demiglace sauce. I searched for the recipe. It varies depending on the restaurant and chefs. For example, I’ll briefly explain 2 ways of cooking. An easy version of the recipe is to make the brown roux with flour and butter and mix with fond de veau. The other one is more authentic. It’s from the famous cooking book called
LE GUIDE CULINAIRE in 1903. It’s made with the brown roux, beef, chicken,
tomatoes and fragrant vegetables. And it is called Sauce Espagnole. And cook down the sauce to make it thick. This is another way of making demi-glace sauce. The name of the demiglace came from the process of cooking down. Demi means half. Glace means to cook down. I’ll use the old recipe today with Sauce Espagnole. I couldn’t find anyone made this sauce, so I’ll use the recipe from Tsuji culinary school. There is a link in the description box for the recipe.
It’s explained well. No more talking, and let’s do some cooking. These are ingredients to make Sauce Espagnole. Beef tendon, chicken bones, onion, celery, and carrot. 1.5 kg of beef tendon, bones from 3 chickens. I prepared each for 3 days. I still need to get more beef and chicken for day 3. Can you imagine what I’m gonna do? First, I made broth with this batch. I’ll add another broth and thickens, And I’ll add another broth to the thickened sauce
to make it thicker. It takes 3 days. And I have to give the finishing touch on the last day. It takes time. See? I’m having fun. I prepared more ingredients for day 1. Here we go. Red wine, tomato paste, pureed tomato, and bouquet garni. I bought an easy packet of bouquet garni. I guess people use the real herbs tied with cooking string. I’ll use the easy one this time. The amount is
750cc, 100cc, 100cc, and some. It’s not so complicated, I guess. Let’s start on day 1. Cut into whatever the size you think easy to handle. Remove guts from the chicken rib bones. All prepping is done. Let’s start making the sauce. Usually, the recipe says to grill them in the oven. It takes time if I use the oven, so I’ll use the fish grill. Put beef tendons. Turn on the heat. It’s grilled nicely. And grill chicken bones too. See you later. Put the grease in the small cup for later use. Now the vegetable. I guess I don’t have to use the stockpot today. I’ll use the stockpot Jr. Drizzle some olive oil to the pot. Turn on the heat. Add vegetables. Sprinkle some salt to cook faster. Cook until soft. Add tomato paste. Cook for a few mins. Pureed tomatoes and red wine. Cook down a bit. Let’s cook 5 mins after boiling. Add beef and chicken. Add water to cover. You don’t have to worry about the amount of water. It’ll be cooked down anyway. But I recommend adding water more than to cover to skim off foams later. Skim off foams and grease. Turn the heat to low. Simmer for 8 hours. Add bouquet garni. See you in 8 hours. 8 hours passed. Strain through a sieve. 8 hours is a long time. I wanted to take some beef tendon to make something else. But it broke down to pieces. I might be able to eat if I carefully separate. Day 1 is over. See you tomorrow. Good morning. Let’s start on day 2. As same as day 1, I have cooked vegetables and beef and chicken. Add them to the broth form day 1. Add water to cover. Turn on the heat. Clean the foams and grease. This process is called “e cumer” in French. Turn the heat to low. And simmer for 8 hours. Thank you! 8 hours later. Strain again. Day 2 is over. Good morning. It’s day 3.
Let’s do this. It’s the same process as day2. Add grilled beef tendon and chicken bones and cooked vegetables. And water. Turn on the stove. Simmer for 8 hours while removing the foams and grease. I’ve been cooking for a long time,
and I didn’t even realize it. 8 hours times 3 days…. It’s crazy. It’s been 24 hours. I don’t want to see the gas bill. The first step will be over after 8 hours. I have to make it 3 liters when I strain the broth. See you in 8 hours. It’s been 7 hours. I just need to strain the broth. I totally forgot to add the brown roux. Prepare the pan and wet towel. This is the grease from beef and chicken bone. Or you can use butter. Turn on the heat. Add bread flour. Cook while avoiding scorching. I’m cooking on medium heat. As the color changes to brownish. Remove from the heat and scrape off. And repeat the process. It’s been an hour, and they look nice. Turn off the heat. They are really hot right now, and I can’t add the broth here at this point. Leave to cool to room temp. Okay, it’s cooled a bit. It kind of smells like Tianmian sauce. Well, both are made from flour. If this smells burnt, you need to make this again. I have 400g of brown roux. Add broth to make it lighter. Little by little to avoid lumps. I guess they are okay now. Now, add it to the broth. Stir to mix. Strain through a sieve. Sauce Espagnole is done! The thickness is like this. I could cook down a bit more. It’s not demiglace, but it tastes like demiglace sauce. It’ll taste great if I season with salt and eat with roasted beef. These are strained ingredients. They can be eaten if I remove the bones.
I can make a croquet or curry. I’ll eat them later. Finally, day3 is over, and I came to this point. Tomorrow, it’ll be the last day. Good night. Let’s start the day 4. Ingredients for day 4. Here we go. Sauce Espagnole, fond de volaille, red wine,
beef, butter, fresh tomatoes, tomato paste, bacon, onion, carrot, celery. The ratio is like this. Please check the description box for details. Fond de volaille is basically chicken stock for the western cuisine. Veau means beef, and volaille means chicken. I couldn’t make fond de volaille,
so I used chicken consomme cubes. Up until yesterday, I was using beef tendon. The recipe said to use the block of beef flank. But I couldn’t find them a lot. So I’ll use beef hind shank. I said to use red wine, but I forgot to buy one. This is Madeira wine from Portugal. This is used in French cooking. I love the taste. It’s 20 % alcohol content. Are you guys tired? The video will be very long. I hope you’ll sit back and drink something while watching the video. Let’s start. Put some olive oil in the pan. Turn on the heat. Sear all sides. Then take them out. Sear the bacon. Pancetta is used in the authentic recipe, but I’m using cheaper bacon. Searing meat is done. Put butter in the pot. Add fragrant vegetables and sprinkle some salt. Cook until a little brown. Prepare the tomatoes meanwhile. These are completely ripe. Vegetables are cooked, so add the tomato paste. Stir and cook for a few mins. Add chopped fresh tomatoes. Cook for a few mins to let some moisture evaporate. Pour Madeira wine. I drank too much, and I don’t have enough. So I’ll use other Madeira wine too. This happens to me sometimes. Reduce by one third. I guess they are reduced enough. Put the meat back in the pot. Pour fond de volaille(chicken stock). And finally, Sauce Espagnole. And more bouquet garni. I think the bottom is easy to get burnt
because I added the brown roux. I’ll stir every 5 mins once it starts boiling. When it starts boiling, skim off the foams first. And simmer for 90 to 120 mins. It’s like making Dashi stock. When the sauce is done, these beef will be used for beef stew. What a luxurious by-product. See you in a min. It’s been 2 hours. It’s like demiglace sauce. Take all the beef chunk out. They are so tender. Cool in the fridge and cut into bite-size, and warm in the demiglace sauce to make beef stew. What a great by-product. Strain through the mesh sieve. Finally, it’s done. Adjust the seasoning with salt and pepper. The texture is like this. It is a demiglace sauce! It’s not burnt and perfect. I’m so tired.
I think I can end the video right now. I was just kidding. I just need to make Hambagu and simmer and serve. Please be patient for a little while. These are ingredients for making Hambagu. 2.5 kg of ground meat, 400cc milk,
a lot of dried gluten “Fu,” 5 eggs,2 onions, salt, and nutmeg powder to taste. I have 70 grams of dried gluten, “Fu.” You can use more. I’m going to make 3kg worth of Hambagu. I won’t eat them all. They won’t fit on the dish. Now let’s get started. Drizzle some olive oil to a pan. Add chopped onions. Sprinkle some salt. Cook until golden brown. I’m cooking on medium heat. If onions are scorched before turning brown,
add some water. Move to the cooking tray. Cool in the fridge. You can make more and freeze them for another time. Crush dried gluten “Fu” with your hands. Panko is used for holding the juice and adding volume. These dried gluten “Fu” can hold more moisture, so Hambagu won’t be dry inside. Many people talked about this on their channel. Those are to keep the juice. Milk is to remove meaty smell and to add richness. Brown onions for making it tender and add rich flavor. Beaten eggs for holding everything together. It’s runny now, but it firms up when heated. That’s why they can keep everything together. When you finish crushing dried glute, add milk. I probably need more dried gluten. By soaking in the milk, it’ll be easier to mix thoroughly. Let’s make Hambagu patty. I’m using ground pork and beef with a 1: 3 ratio. You don’t have to prepare each ground meat. You can just buy mixed ground meat.
They are usually made with
7(beef): 3(pork) or 6(beef)l 4(pork). It’s kind of like that. So you just need to add a little bit more ground beef. Season with salt and pepper. I’m using less salt. I’ll explain the reason later. Add nutmeg powder. Put the bowl on the icy water while mixing with the spatula. In this way, you won’t lose the juice. But I’ll go by hand. When the meat looks a little whiter and gooey, add beaten eggs. Combine them well. Then milk-soaked dried gluten and browned onion. “Knead” well. I just need to cook them. But it’s not finished yet. I have Comte cheese from France. I’m going to make it “Cheese in Hambagu.” That’s why I seasoned lightly. I’m going to shape the patty. Apply some oil on the hands. Take some. Toss the patty to remove the air inside. Spread the patty on the hand. Put sliced Comte cheese. Wrap the cheese. Toss again to remove the air inside. Make the surface smooth to avoid juice from leaking. I have caul fat here. You can buy them on Amazon. These are typically used in French cuisine. Wrap the patty with caul fat. Like this. And put on the lightly oiled cooking bat. Cover with plastic wrap. Put in a fridge for 1 to 2 hours. I’ll let the patty rest in the fridge. This large patty is just for fun. They rested for a while,
let’s cook Hambagu. Generous amount of olive oil in a pan. Turn on the heat. On medium heat. I’ll cook them in the sauce later, so I just like to sear the surface. First, put the seam side down. Check the color. Sear the other side. Take them out. Searing is done. I know it’s not a lot. I know how you feel. But I’m exhausted. But I’m having fun. It looks like it’s cooked,
but they are raw inside. I’ll simmer in the sauce to cook through. You can’t eat ground meat raw. I think I’ll end up having burnt Hambagu
if I use demiglace sauce. I’ll use Sauce Espagnole for cooking the Hambagu. I made another one. Let’s start cooking. Pour the sauce over the patties in the pot. Turn on the heat. Each patty is pretty large, so cook for 25 mins on low heat when it starts boiling. See you in a bit. I see some cheese.
I think they are cooked through. Serve on the dish. Warm demiglace sauce. Cooked vegetables. Some heavy cream. Sprinkle some dried parsley. “Cheese in Hambagu” cooked in demiglace sauce
is done. I’m a rice person, so I prepared the rice. And some beef stew.
*I just forget about this guy later. Hambagu with demiglace sauce meal is done. Let’s eat. It’s finally done. Hamba—-gu!!!! It took a long time. This hit the longest cooking time record. Okay, let’s dig in. Itadakimasu Hambagu is originally from Germany. I wanted to feel Europe, so I picked Belgian beer. The name is Chimay blue. This is too delicious. I want to drink more and more,
but it’s a little strong for the beer. (9%) I’ll go slow. Let’s eat Hambagu. They are pretty warm, I guess. I think cheese is melted too. Pour some demiglace sauce, which took 4 days to make. It’s not so melty,
but they will be. Because I wrapped with caul fat, it’s a little tough
until I cut with chopsticks. But it’s tender inside. This is YABAI. Incredibly delicious. This is awesome. I didn’t use any sugar to make this demiglace sauce. The store-bought hashed beef roux is pretty sweet. This one is light and simple. I added more bouquet garni than as instructed. So I can smell herbs. I say the store-bought demiglace sauce is like
Jiro Sato. This demiglace sauce is like
Ken Sato. It’s light. This is my type of taste. But the patties are a bit dry for some reason. I don’t know why. I don’t see juice coming out. Why is that? I use this recipe all the time. And they turn out juicy. What went wrong? Did I cook too long? Or juice escaped from the patty. 3rd reason I can think of… I eat in the middle of talking. The cheese isn’t melty,
so the fat is still firm? I’ll warm in the microwave. Well, it’s a little different. Not so different. I think all the juice escaped from the caul fat. It still tastes great. It’s not what I expected. If I sear the regular Hambagu,
the juice will stay inside. The way I cooked them,
the inside was still raw. If there were a small gap on the surface,
the juice will leak. I have to think about how I wrap with caul fat. It’s delicious, though. The demiglace sauce is just awesome. Okay, let’s do this. I know it’s a bad manner. Generously cover the Hambagu with the sauce. One bound on the rice. And scoop the rice with the sauce. I can keep eating it forever. Hambagu and rice are the best friends. Of course, and alcohol. Too delicious. The large one is nice, I guess. Did you see that? The juice splashed. I think this one is cooked perfectly. I’m so happy. Oh my gosh, this is just great. The taste is on another level. It lost some juice
but tastes amazing. All the work paid off. I’m so happy, so I’ll change the drink. Let’s have some red wine. This is so nice. The taste is soft and fruity. Not so tannic. This is the stalk of the broccoli. I love this part. Nice and crunchy. Florets are delicious too. I like stalk better. I’m so happy. It was worth it. I thought all of them were dry.
But I had one perfectly cooked. I’m relieved. I finished eating rice, and I only have one Hambagu left. I’ll eat this one with a nice red wine. Gochisosmadeshita. It was delicious. I think I did a great job making demiglace sauce. The question is Hambagu itself. I think I could’ve made a better one. It was delicious, though. This hot plate helped to keep them warm. I used the large dish last time,
and they were cold I can eat warm food because of this. You can tell that I sound nasal. I have strep throat. I think the room is too dry because of the air conditioner. You guys should be careful too. I shouldn’t have drunk alcohol first of all. The cooking part was really long. I want to make something quick and delicious
for the next video. Maybe a rice bowl dish. I guess that’s all for today. See you in the next video. Bye-bye.

なんだかんだ昨年末から約１週間かかってようやく完成した煮込みハンバーグ、
そのお味はもはやプライスレス。。

ただハンバーグにかんしては今回奇をてらって網脂で包んでみたんですが正直普通に焼いて作った方がよりジューシーに仕上がった気がします(^^;
網脂とひき肉の間に肉汁がたまってしまうため
切った瞬間に肉汁が全部こぼれてひき肉の中からいなくなってしまうような気がしました(^^;
もしまた作る時は網脂もチーズもなしにして
純粋なハンバーグとデミグラスだけで作ろうと決めた谷崎でした。

⇩今回の詳しいレシピはコチラ⇩
～デミグラス(ドゥミグラス)ソース作りの流れ～

ーーーーーーーーーーーーーーーーーー

※デミグラスソースの語源

ドゥミ(demi)+グラス(glace)
半分 水分

というように半分になるまで煮込むというのが由来みたいです。

ーーーーーーーーーーーーーーーーーー

今回のデミグラスソースへのロードマップ

牛すね肉、鶏ガラ、香味野菜等を使い
「ソース･エスパニョル」を作る

↓

「ソース･エスパニョル」をさらに濃くしていく

↓

「ソース･エスパニョル」をさらに濃くしていく

↓

「デミグラスソース」

という流れで今回は作成
※辻調理師学校様が公開している内容を参考にしています。
https://www.tsujicho.com/column/cat657/post-307.html

～ソース･エスパニョル作り～

牛すね肉3kg × 3日分
鶏ガラ3羽分 × 3日分
玉ねぎ1個 × 3日分
人参1本 × 3日分
セロリ1本(茎) × 3日分
赤ワイン750ml
トマトピューレ150g
トマトペースト150g
ブーケガルニ1束

○１日目
･牛すね肉と鶏ガラは一口大に、その他の野菜はざく切りにしてスタンバイ

･フライパンに軽く油をひき牛すね肉と鶏ガラを炒めて香ばしい焼き目をつける
(本来はオーブンでやる作業ですが時短のためにフライパンで行ってます)

･牛すね肉と鶏ガラを取り出し、出た油は後ほど使うため別にとっておく

･同じフライパンに野菜類も加え軽く塩を振ったらしんなりするまで炒める(スゥエ)

･トマトペーストを加えたら酸味を飛ばすように炒め合わせトマトピューレ、赤ワインを加える

･軽く煮込んだら牛スジと鶏ガラを加え全体が浸る程度の水を加え沸騰してきたらアクや余計な油をすくいとる(エキュメ)

･8時間コトコト煮込んだらこれを濾して終了

○２日目

･前日作ったものにさらに焼いた牛スジと鶏ガラ、そして炒めた香味野菜を加えて水を足し1日目同様エキュメしながら8時間コトコト煮込んだらこれを濾して終了

○３日目

･前日作ったものにさらに焼いた牛スジと鶏ガラ、そして炒めた香味野菜を加えて水を足し１日目同様エキュメしながら8時間コトコト煮込む

･その間に1日目で出た牛スジと鶏ガラの油を火にかけてふるった強力粉を加えたら焦がさないよう練りあげる
(※最初は中火で火にかけて、段々と鍋肌から色が変わってきたタイミングで弱火に落とし、濡らした布巾の上で鍋肌の色が変わった部分を落としてさらに火にかけての繰り返し)

･１時間ほどしてチョコレート色になったらエスパニョールに加えてこれを濾せばソースエスパニョールの完成！

○最終日の仕上げ

牛バラ肉ブロック(今回は牛すね肉) 2kg
ベーコン 200g
フォンドヴォライユ 1L
ソース・エスパニョール 3L
赤ワイン 500CC
トマトペースト30g
バター 30g
完熟トマト 2個
玉ねぎ 大1個
人参 大1本
セロリ 2本

･オリーブオイルを引いたフライパンで牛肉に焼き目をつけ、刻んだ玉ねぎ人参セロリはバターで軽く色がつく程度に鍋で炒める

･鍋の香味野菜にトマトペーストを加えたら軽く炒め合わせトマト、赤ワインを投入し嵩が1/3になるまで煮詰める

･そこにフォンドヴォライユ、ソース・エスパニョール、焼いた牛肉を加えたらエキュメしながらコトコト90分～120分
※この時鍋底を焦がさないよう5分に１度かき混ぜてあげながら

･煮込み終わったら牛肉は取り出してビーフシチューに、煮汁は濾してデミグラスソースにして完成

～ハンバーグ作り～

合挽き肉(牛:豚=3:1) 2.5kg
牛乳400CC
玉ねぎ大2個
お麩70g
塩適量
コショウ適量
ナツメグ適量

･玉ねぎはフライパンで飴色になるまで炒めてバットに取り出し冷蔵庫で冷やしておく

･お麩は細かく砕いて牛乳に浸しておく

･挽き肉に塩、胡椒、ナツメグを加えたら白く糸を引くくらいまでしっかり混ぜ合わせる

･次に挽き肉に溶き卵を加えて混ぜ合わせる

混ざったら玉ねぎ、お麩を加えてさらに混ぜ合わせて肉だねの完成

･手に油を塗り肉だねの空気を抜いたら中心にチーズを加えてこれを包み再度空気を抜いてハンバーグの形を成型

･少し多めのオイルで表面を焼き固めたら鍋に並べ、
ソース・エスパニョールを加えたら弱火で15分ほど煮込む
※僕の場合は一つ一つが大きかったため25分煮込んでますが通常であれば10分～15分でいいのかなと思います(^^)

･煮込み終わったら皿に盛り付けあたため直したデミグラスソースを上からかければ完成！

★OP音源★
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@Taniyaaan1125

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