Charolais - French Beef and Snails | What's cookin'

He is a cattle rancher in Charlie, in his 70s, but still works on the farm every day with his two daughters. He hopes her daughters will take full-time care, but Florencia is hesitant about such a commitment despite her being a natural with animals. Florence's younger sister. Lauren studied agriculture and is not ashamed of any part of the work Her mother Jocelyn is in charge of the cheese factory This will also one day be taken over by the daughters It is located in the south of Burgundy in the heart of France It is the home of the world famous cattle

charolais

the grass of the meadows is so rich in nutrients that the animals do not need anything else to gain weight the region is also famous for its roman architecture even the churches reflect the deep-rooted culinary tradition this is where charles goat cheese is made and delicacies such as the palinetz and the escargo the prenate family is having breakfast together florencia has been milking the goats and arrives a little late or takes the opportunity to announce her plans for the day it's okay they are a species in neighboring germany it is illegal to collect them although in france they can be collected from early July, it rained last night and now is the perfect time to find the orgy of Burgundy

snails

after collecting them, the

snails

must be fasted for a week so that the meat becomes tender or caught something.

They have been ready to go to the pot for several days but first you have to wash them well, put a pot of salted water to boil and add the snails, you have to cook them for a while so that the meat really softens. bay leaf and a sprig of thyme for aroma jocelyn um the snails take 90 minutes to soften the muscle the meat is separated from the shells with a special hook then remove all inedible parts the empty shells are washed with a high pressure hose pressure Another advantage of

cookin

g in the workshop garlic and parsley are added to make the herb butter the edible parts of the snail are placed back in the shells which are then closed with a knob of the freshly prepared butter now just 10 more minutes in the oven Jocelyn and her daughter Lauren are busy making goat cheese Joceline has thickened the milk to a gelatinous consistency which is now placed in the cheese sieves that are said to be purchased with a soft and smooth texture as it matures, it grows a thin layer of edible mold that is considered a foreign delicacy the snails are ready he serves them outside and now they are cooked and smell delicious even the lojo has to try them known for their flavor and tender texture the meadows offer the perfect grazing conditions for the animals knowing

what

they are the best meadows for grazing Part of being a traditional farmer here the animals aren't really used to people but they instantly recognize your red car the way you herd cattle from field to field, not that they always know where to go , it's a good thing, Florence. and lauren are there to help once they have reached the next paddock the calves have to be separated from the cows it is not easy as the younger ones find it difficult to separate them from their mothers he doesn't let his age bother him when it comes of agricultural work her daughters are not prepared to take care of everything themselves foreigner the animals need to receive some medicine those who have been inoculated with a pink mark finally it is Lauren's turn to give it to one of the calves that takes over the work on the farm It's a serious matter for angry girls, they have to be sure it's

what

they want, right.

Jocelyn is preparing a light lunch for her husband. Creamy goat cheese with potatoes. She takes three of her cheeses and stirs them with a pint of whey and a little bit. of cream, this makes the cream cheese rich in flavor but still light in texture, and to finish, a little salt and pepper, as is traditional for me, and Florencia is herding the goats into the barn so they can be milked. She was not willing to fully commit to converting. a farmer is only now that his sister has finished her studies and would be willing to share the work that florence is reconsidering things so famous for its cattle borders the beaujolais region that is equally famous for its wine here orgy sells his cheese to The winegrowers, yes, foreigners, bring the cheese so that their customers have something to eat while they taste the wines.

It is a corner of the market. Andrei has done his. It's Florence. She has finished the day at the farm and leaves. for a walk through the meadows with her friend Domi for dinner once they prepare chicken breast the most famous chicken in France white feathers red comb and blue legs the delicacy is always sold with the head and legs still on each animal has 10 square meters of prairie grass to herself, she is only fed regionally produced feed and allowed to live almost three times longer than the average battery hen. Dumay skillfully fillets the chicken and now it's time to enjoy a glass of jorah sauvignon, which was actually created for.

On the

cookin

g podium, you only add salt and pepper to the meat before putting it in the pot with a little bit of olive oil. olive and butter so that the skin does not burn as soon as the meat is browned morels are added domain a little fresh cream is added and then the chicken is simmered under the closed lid for another 30 to 40 minutes he oh ah some of the oldest dairy cows and young bulls from all he has heard will be sold early in the morning he and the girls try to get the lively animals in the old truck wednesday is market day in san christoph is the biggest city of the region this is where cattle have been sold for the last 500 years and is one of the oldest cattle markets in France abroad on the market are the breeders and the first buyers of the day, the hong is the only woman.

Wholesalers, traditionally dressed in black coats, call each other chevy as they evaluate products and tell Lahore what to look out for when buying livestock. She's been doing this for years and she won't allow it. her animals are looking for a singing team less than what older dairy cows are worth less than young bulls but they just won't let them go for as little as that flohance is not interested in the business side of the things she is using it on Time on the farm to sort the hay in the barn, each bale weighs up to 140 kilos, but thanks to modern technology it is no longer just a man's job, meanwhile Jocelyn spins and salts her cheese so she can't get a good price in the market.

He goes to the auction next door to sell his steers. Almost a thousand cattle are sold here a day and traders come from as far away as Belgium and Italy. Buyers make their bids with the touch of a button. A slight signal from the seller and the products are delivered. sold at home just help jocelyne prepare a pot of a very traditional

french

stew that used to be the pot that hung over the fire. Over time, vegetables and meat were added so that there was always something hot to eat once it was removed we would have more time. for these simple pleasures we could put the different parts of the meat oxtail

beef

neck fillet hip meat and rib put it in cold water joseline crosses an onion with cloves and adds a bunch of foreign leeks then adds a little thyme and a bay leaf the pot cooks for three hours before adding the vegetables two of them are sick so she milks them herself because the machine would hurt them hey, the milk from sick animals is a special treat for the dogs this night and the guests have arrived angry.

The large pot is removed from the heat and the broth is served as the first course, then the cut meat is taken out of the pot and served with the vegetables. The passion of this farmer sings it and he soon shares it with all his foreign foreign guests.