Tank Cooks Beef Bourguignon

Barstool Sports

5/8/2025

Frank The Tank

Transcript

00:00Now look at this, cork one, corkscrew zero.

00:12Monja, monja, bon appetit, let's eat, it's time for...

00:17Tanks Cooks.

00:19Bonja, monja, bon appetit, let's eat, it's time for Tanks Cooks.

00:25It's time, it's time, it's time...

00:28All right, I got another recipe sent by a fan.

00:31This was sent by Andrew Lois.

00:34Uh, it's called Beef Borgion.

00:38Beef Borgion.

00:40I just had teeth pulled and I had to try to speak French.

00:43Beef Borgion.

00:45Uh, Julia Child actually made this, so I'm gonna do it in the, uh, Crock-Pot.

00:51And I'm gonna start out by frying up some bacon.

00:55So I'm gonna use this thick slice quality bacon.

00:59Extra thick bacon.

01:01Ground this up measly.

01:03You know, I usually like to put the bacon into, uh, the, uh, oven.

01:09But, we're actually gonna be utilizing the bacon fat.

01:14For the rest of our food.

01:17So fry up this bacon.

01:19And that'll be our first step.

01:21This bacon's just about done.

01:23So let's take it off the heat.

01:26Put it to the side.

01:28And get ready to cook our meat.

01:34We're gonna be using, uh, yeah, you can use, like, uh, brisket, but this is like a stew meat we'll be using.

01:40We gotta cut them up anyway, so we'll toss it in here.

01:47A little oil.

01:49We're just gonna brown and stir it.

01:52I'm not gonna cook it like this.

01:54Put a little bit of oil in here.

01:56We're just gonna get some of that sizzle.

02:13You should also get some of the spices on it before.

02:17That's it.

02:20Lemon pepper.

02:25Woo!

02:26Hit.

02:27Do it.

02:28Thunder pepper.

02:29And garlic pepper.

02:32Put some of the thunder pepper.

02:34Put some of the thunder pepper.

02:35Put some of the thunder pepper.

02:36Put some of the thunder pepper.

02:37Put some of the, uh, sauce it around.

02:40To ensure it gets evenly as we ground it.

02:45We're just searing the meat.

02:50We're not cooking the meat.

02:52Get a nice little sear going.

02:59Searing the meat.

03:02Searing the meat.

03:05The pan's very hot, so it will not take too long to sear it.

03:17While the meat browns, we'll cut up the bacon into pieces.

03:20Let's cut the bacon into pieces.

03:27La la la la.

03:28Cut the bacon into pieces.

03:32Pour the beef porgione.

03:35Porgin' on.

03:37Porgin' on.

03:38Porgin' on.

03:39Porgin' on.

03:40All right.

03:41Let's get this, uh, we got the meat seared now.

03:46It's on to the next step.

03:47La la la.

03:49There it is.

03:50All right.

03:51Now we get to our next step.

03:53Ouch.

03:54All right.

03:55The next step is, we gotta pour in three cups of wine into this.

04:08Three cups of wine.

04:09Geez.

04:10Julia Child, she must have been three sheets in the wind.

04:13All right.

04:14I've actually never done this.

04:17So let's see how I get to, uh, uncork this damn fucking thing.

04:27Am I doing this right?

04:37Den, den, den, den, den, den, den, den.

04:40Den, den, den, den, den, den, den, den, den, den.

04:45Come on.

04:47Probably, uh, a shame that, uh, I'm using this for this.

04:51I guess this is probably supposed to be a better quality, uh, wine.

04:54But I'm not going to drink it anyway.

04:55Someone just gave me something one day.

04:59Da, da, da, da, da, da, da, da, da, da.

05:02So at least I'm using it.

05:05And my cork.

05:10Yeah, de-go-lee fucking ton of a bitch.

05:15Yeah, de-go-lee fucking ton of a bitch.

05:40I mean, am I, is this thing in here permanently?

05:47What's going on here?

05:49All right, let's try this time.

05:51I mean, do I just hammer the fucking thing into the, uh...

06:03All right, let's see if this works.

06:07Let me push it in.

06:09Well, I may not be using wine.

06:21Because I can't get the goddamn cork.

06:39I mean, what am I doing wrong?

06:41I don't understand what I'm doing wrong.

06:43Scoot all the way in.

06:44I got this thing down here like this.

06:45Keep popping out.

06:48Well, I put a little hole in it, so...

06:50Let's see if I can put a little hole in it, so...

06:51Let's see if I can put a little hole in it, so...

06:53Let's see if I can get...

07:10Three cups of wine out this way.

07:213 cups of wine out this way. It's going to take a while.

07:28Let's see if I can get a bigger hole.

07:40Ah, look at that. I finally screwed it in. There it is.

07:443 cups of wine. Let me put this back on the heat.

07:51Golly, Julie Child, you were 3 sheets to the win.

08:023 cups of wine, that's a lot of wine.

08:09Alright, now we'll heat up and congeal with all this bacon and grease and oil and fat grease.

08:21We're going to let this simmer for 5 minutes.

08:24We're going to let this simmer for 5 minutes.

08:28It's been going for about 5 minutes now. We're going to take a little bit of flour.

08:36And whisk it in.

08:37That's a little bit of flour, about 2 tablespoons.

08:41Not a lot of flour.

08:42And we're going to make this slightly thicker.

08:44Now we're going to let this simmer for about 5 minutes.

08:47We're going to take a little bit of flour.

08:48And whisk it in.

08:53Now that's a little bit of flour.

08:54About 2 tablespoons.

08:55Not a lot of flour.

08:56And we're going to make this slightly thicker.

08:57Got to get rid of all the lumps though.

08:58So whisk it really good.

09:00Alright, now we're going to get ready for this slow cooker part.

09:23All right, now we get ready for the slow cooker part. So we'll add in our bacon and

09:30beef, bacon and beef, bacon and beef into the crock pot for the beef portion. We'll

09:40be putting in some carrots, nice diced carrots here.

09:46Yes, indeed. Spread it around. Okay, we got our diced onions. We'll fold some diced onions in

09:57here. La, la, la, la, la, la, la, la. Into the crock pot. Yes, indeed. Fold in a little bit

10:09of garlic powder. More accent. Put on some lemon pepper. This time you won't put as much.

10:27Open the shaker part, not the spoon out part. A little bit of thyme.

10:33I got a lot of thyme here. All right, now we get our wine concoction here.

10:43La, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la.

10:48Lessall over. Yes, indeed. Now we got to put in some beef stock. Take stock of the beef.

11:02two to three cups I'm gonna go a little early high-end of that three cups of

11:12beef stock which is basically the whole bottle.

11:17Four cups on the part. Make it a little more stocky put in some tomato paste

11:47Stir it around a little bit. Beef borgion on, beef borgion on. It takes about eight hours to cook beef borgion on.

12:04Also throwing some of these pearl onions. A little added flavor.

12:11Here we go. A little bit of pearl onions with my wiscat. Here it is. Stir it really good.

12:28Bouillon cubes. Yeah, let's put in some bouillon cubes. I'm gonna put in three bouillons.

12:34Here, I'll put in four. I got four. The audience wants four. So let's put in four bouillon cubes.

12:46One, two, three.

12:51All right.

12:53We'll even throw in a few bay leaves just to garner spice it up there.

13:15And we'll check in every now and then. But here we go. Eight hours in the crock pot.

13:32It's been in there about five hours. I might cut it short to like six, seven hours.

13:37But let's see how we're looking. Supposed to be when the meat's supposed to be tendering, falling apart.

13:42That's when we know it's done. This beef.

13:47What is it called again?

13:50Beef borgion oil. Borgion one.

13:57All right.

13:59Time to plate the meal.

14:01Time to plate the meal.

14:05Get some mashed potatoes.

14:06Time to plate the meal for this beef borgion.

14:13Borgion. Borgion. Beef borgion.

14:16Yep. Get a nice little hopping of mashed potatoes.

14:20To pour on this. And we're gonna pour our beef borgion right on it.

14:25Let's see how this came out, of course.

14:27There we go. Beef borgion. Borgion right on our plate here.

14:35Let's see how this came apart. Look at this. Look at the meat. It's real nice and tender.

14:40Real soft, which is good because I had dental procedure done today and my mouth feels kind of funky.

14:46Kind of a stew.

14:50It's a stew. You know, kind of a stew.

14:53Let's see how it tastes.

14:59It's kind of not a bad taste. You know, we've got a little bit of that wine. I don't like wine.

15:04As you saw, the difficulty I had of opening the bottle.

15:08Never, ever had that experience before. Probably never will again.

15:11Put a little bit of salt on here.

15:14It's got a good taste to it.

15:16Something different.

15:18And this recipe was sent to me by Andrew Lois.

15:23So, if you want to send me a recipe, send it at njtank99 at gmail.com

15:29So you never know when I'm going to cook it.

15:31If it's something that interests me, I'll cook it.

15:33So, you got the grilling season coming out soon, too.

15:37So, mange, mange, bon appetit.

15:40Let's eat.

16:06You know, we don't have a lot of Dan, man.

16:08Let's eat or eat.

16:09Let's eat.

16:10Let's eat, please.

16:11So, how do we eat?

16:12Let's eat.

16:13We're hungry.

16:15Let's eat.

16:16We're hungry.

16:17Let's eat.

16:18Let's eat.

16:19Let's eat.

16:20Let's eat.

16:22Let's eat.

16:23Let's eat.

16:25Put a little bit of food.

16:28Let's eat.

16:29Let's eat.

16:31Let's eat.

16:32We can eat.

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