Pratique du Shadowing: How to Make Martha Stewart's Brown Beef Stock | Martha's Cooking School | Martha Stewart - Apprendre l'anglais à l'oral avec YouTube

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Now I'd like to show you how to make a brown beef stock.
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Now I'd like to show you how to make a brown beef stock.
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When making beef stock, the meat,
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the bones, and the aromatics are roasted first to give a deeper flavor and darker color to the stock.
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And what you do is,
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in a big roasting pan like this,
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put some unflavored oil, sort of a safflower oil or a canola oil,
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and strew four pounds of veal bones.
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These come from the shank.
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And some oxtail or neck bones.
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These are lovely for a stock oxtail.
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Like that right into the fat.
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Add a little bit more oil.
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And get this right into a 400 degree oven.
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And roast turning once and stirring often for even browning.
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For about 45 minutes.
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So this goes right into the oven.
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So the oxtails and the veal bones are nicely browned.
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Add two tablespoons of tomato paste.
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This can be canned or out of a tube,
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but get a good flavorful tomato paste.
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And stir that around in the pan.
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This will add some depth of color to your sauce.
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And then add your vegetables.
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Your aromatics are a different thing in a stock like this.
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We're not even peeling the onions.
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It's really kind of great
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that you can just put the skins in there the celery
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washed of course two ribs of celery two carrots unpeeled but washed put into the pan
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two yellow onions and four cloves of garlic also they don't have to be peeled
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but i like to smash them a little bit for the pot and stir this around.
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Put that right back into the 400-degree oven
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and roast until the vegetables are browned and tender and the bones are deeply browned.
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So that takes about 40 minutes longer.
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So you can see the bones have gotten a beautiful color, especially the oxtails.
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And the vegetables are tender.
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Now here's where we are using a deep stock pot
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because we want as little evaporation as possible while we are cooking the stock.
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So there's quite a bit of fat which I am going to pour off.
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Try not to pour off the brown bits.
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That's going to add color to your stock.
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And now on high heat,
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one cup of red wine.
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and we'll deglaze the pan.
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Now you can burn off the alcohol by boiling that red wine down by a third or a half.
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Smells so delicious.
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And then pour all of this right into the stock pot.
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Now take this to the sink and fill so that everything is covered by at least two inches.
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That's going to take at least six quarts of water.
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And if you want, and I do,
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rinse my pan a little bit so that I'm sure I'm getting every bit of goodness into the stock pot.
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So to bitter extract flavor and to preserve clarity,
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begin cooking the stock with cold water.
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Don't add hot water to this.
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Use cold.
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so now look at the color it is such a rich
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color already now bring this to a boil reduce to a simmer
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and cook for approximately eight hours so notice i've reduced the heat so it's just barely simmering
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remember boiling a stock is going to make a cloudy stock so i'm taking off whatever impurities is on On the top,
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there's not much, not yet.
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And now is the time to add our aromatics.
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A big bunch of parsley like this,
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some fresh thyme, two teaspoons of black peppercorns,
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and a couple bay leaves.
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Submerge those into the stock and allow to simmer very slowly over low heat for approximately eight hours.
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So make sure you start this in the morning
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or by noon time if you don't want to stay up all night
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because you're going to have to add a little bit more hot water if necessary to keep everything submerged.
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So our stock is done.
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Now notice it's really cooked down quite substantially,
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but everything has stayed submerged during the cooking time.
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I'm just going to remove the big bones to a bowl.
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And if you boil this down even more,
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you will have a demi-glace,
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a very rich flavoring that you can add to stews and sauces.
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I always like putting it through the cheesecloth because it really does take out all of the impurities.
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And this is what it looks like when it's chilled.
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There's quite a layer of this orangey fat on top.
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Oh, look, it's coming off all in one piece.
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Makes that an easy job.
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This is going to be discarded, of course.
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And here's your gorgeous broth.
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Very rich, very flavorful.
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Mmm, so good.
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What a great stew or soup this would make.
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Beef stock made the old-fashioned ray in a stock pot.

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Context & Background

This video features a detailed cooking demonstration by a renowned chef, who guides viewers through the intricate process of creating a rich and flavorful brown beef stock. The chef emphasizes the importance of roasting meat, bones, and aromatics to impart depth of flavor and richness to the stock. Throughout the demonstration, various cooking techniques and tools are introduced, making it informative not only for culinary enthusiasts but also for English learners interested in cooking vocabulary and procedural language. By focusing on the step-by-step instructions, learners can practice their English speaking skills while engaging with the culinary content.

Top 5 Phrases for Daily Communication

  • “I’d like to show you how to…” - A great way to introduce a topic or demonstration.
  • “Add a little bit more oil.” - Useful for instructing on how to modify a recipe.
  • “Put that right back into the oven.” - Perfect for explaining steps in a process.
  • “Stir this around.” - A handy phrase that can be utilized in various cooking contexts.
  • “Rinse my pan a little bit.” - Helpful for understanding cleaning and preparation steps.

Step-by-step Shadowing Guide

To effectively enhance your English speaking skills while learning how to make brown beef stock, consider utilizing the shadowing technique. Here’s how to apply it using this video:

  1. Watch the Video: Begin by watching the video in its entirety without interruption. Pay attention to the chef’s intonation, pronunciation, and pacing.
  2. Listen and Repeat: Use a shadowing app to pause the video at specific points, allowing you to repeat phrases after the speaker. Focus on mimicking the pronunciation and rhythm of the chef's speech.
  3. Practice with Context: Take the top phrases highlighted above and practice them in your daily conversations. Contextualize them in your own cooking experiences to make them more relatable. This will aid retention.
  4. Record Yourself: Consider recording your voice while you shadow the speech. Listen to the playback to identify areas where you can improve. This feedback loop is invaluable for your English speaking practice.
  5. Iterate and Apply: Revisit the video and repeat the process multiple times, gradually increasing your speaking speed as you grow more comfortable. This iterative approach solidifies your understanding and enhances your fluency.

By engaging with the shadowing site and utilizing the shadowing technique, you can efficiently boost your listening and speaking abilities while learning practical vocabulary related to cooking. This method not only cultivates a deeper understanding of the language but also encourages confidence in spoken English.

Qu'est-ce que la technique du Shadowing ?

Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.

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