シャドーイング練習: How to Make Martha Stewart's Brown Beef Stock | Martha's Cooking School | Martha Stewart - YouTubeで英語スピーキングを学ぶ
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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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この動画では、マルタ・スチュワートがブラウンビーフストックの作り方を紹介しています。スチュワートは料理のプロフェッショナルとして、ビーフストックの作成における重要なポイントを詳しく説明しています。料理の過程で、関与する素材や技法がどのように風味に影響を与えるかを解説しながら、視聴者が理解しやすいよう努めています。彼女の明確な指示は、英語学習者にとっても貴重なヒントとなるでしょう。
日常コミュニケーションのための重要フレーズ5選
- Now I'd like to show you how to make...（さて、〜の作り方をお見せしたいと思います）
- And what you do is...（そしてすることは〜です）
- So this goes right into the oven.（これをオーブンに入れます）
- Add a little bit more oil.（もう少し油を追加します）
- That takes about 40 minutes longer.（それには約40分かかります）
ステップバイステップシャドーイングガイド
この動画での難易度を克服するためには、シャドースピーチ（shadow speech）技法を活用しましょう。以下のステップに従って、効果的に英語スピーキング練習（英語スピーキング練習）を行うことができます：
- まずは、動画を視聴して全体の流れを把握しましょう。この段階では、内容よりもリズムとイントネーションに集中してください。
- 次に、セクションごとに一時停止し、スチュワートの発音を真似して音声を再生します。このプロセスでは、「シャドースピーク（shadow speak）」をすることで、自然な発音を訓練します。
- 重要なフレーズを繰り返し練習することにより、日常会話で使える表現を体に染み込ませましょう。具体的には、上のフレーズを音に出してみてください。
- 最後に、録音し自分の発音を確認しましょう。YouTubeで英語学習を進める上で、自分の成長を確認するのは非常に重要です。
これらのステップを繰り返すことで、英語力が向上し、よりスムーズなコミュニケーションが可能になります。反復練習は重要ですので、シャドーイングを重ねて、スチュワートのように自信を持って料理を語りましょう！
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。