3 iconic chefs, 3 beef bourguignon recipes. When I think Boeuf Bourguignon I think Julia Child. But she ain’t the only one that has a masterful recipe. Enter Anthony Bourdain and Thomas Keller. Which recipe wins…let’s find out!
00:00 We got ourselves a Cage Match
01:14 Julia Child’s recipe
14:13 Anthony Bourdain’s recipe
22:23 Thomas Keller’s recipe
43:53 Let’s review
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Julia Child’s recipe:
6 oz chunk of bacon (slab bacon)
1 tb olive oil
3 lb chuck beef
1 sliced carrot
1 sliced onion
1 tsp salt
1/4 tsp pepper
2 tb flour
3 cups full bodied red wine (I used a Bordeaux)
2 to 3 cups beef stock
1 tb tomato paste
2 cloves mashed garlic
1/2 tsp thyme
crumbled bay leaf
blanched bacon rind
18 to 24 small pearl onions (1 1/2 butter, 1 1/2 tb oil, 1/2 cup beef stock
salt and pepper
herb bouquet (4 parsley sprigs, bay leaf, 1/4 tsp thyme)
1 lb mushrooms, quartered (2 tb butter, 1tb oil, salt and pepper)
parsley sprigs
Anthony Bourdains recipe:
2 lb/900g should or neck cut (I used chuck)
salt and pepper
1/4 cup/56 ml olive oil
4 onions, thinly sliced
2 tb all purpose flour
1 cup/225 ml red burgundy (Pinot Noir)
6 carrots
1 garlic clove
1 bouqet garni (1 sprig parsley, 2 sprigs thyme, bay leaf in cheese cloth)
enough water to equal 3 parts liquid 2 parts meat
parsley
Thomas Keller’s recipe:
(if you’re going to make this, can you please tell me!)
red wine reduction:
1 bottle red wine, such as cabernet sauvignon
1 cup diced (½2 inch) onions
1 cup sliced (2 inch) peeled carrots
1 cup sliced (½ inch) leeks, white and light green parts only
1 cup sliced (½ inch) shallots
1 cup sliced button mushrooms and or mushroom stems
3 thyme sprigs
6 Italian parsley sprigs
2 bay leaves teaspoon black peppercorns
3 large garlic cloves, skin left on, smashed
1 cup diced yellow onions
⅔ cup sliced peeled carrots
1 cups sliced leeks, white and light green parts only
2 garlic cloves, skin left on, smashed
3 thyme sprigs
3 Italian parsley sprigs
2 bay leaves
4 cups beef stock or veal stock
1 teaspoon black peppercorns
4 thyme sprigs
2 bay leaves
2 garlic cloves, skin left on, smashed
2¾ pounds boneless short ribs (about 1 inch thick)
Kosher salt and freshly ground black pepper
Canola oil
BACON AND MUSHROOMS
4 ounces slab bacon, cut into 24 lardons about 1/2 inches long and inch thick
32 small button mushrooms, cleaned
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
POTATOES
8 ounces fingerling potatoes, preferably small
1 tablespoon kosher salt
¼ teaspoon black peppercorns
2 thyme sprigs
1 bay leaf
2 garlic cloves, skin left on, smashed
PEARL ONIONS
12 red pearl onions (2 tsp red wine vinegar)
12 white pearl onions (2 tsp champagne vinegar)
thyme sprig each
12 black peppercorns each…….
salt
bay leaf each
CARROTS
16 round French baby carrots or other baby carrots
1 tablespoon kosher salt
2 tablespoons chopped Italian parsley
Fleur de sel
Dijon mustard
20 Comments
Ah, that's the term I was looking for – "psychopath vibes". I once separated a pound of tiny Brussels Sprouts into individual leaves for a Heston Blumenthal recipe. Took me two Old Fashioneds while sitting on a stool at my kitchen counter to get through that. Maybe it was three Old Fashioneds…
What a great episode. I enjoyed watching and I was thrilled to see that Julia's recipe won. I was worn out just watching the TK version, although it was photo perfect.
As a french, I've learned Beef Bourguignon the Julia Child's way. It's the traditional recipe. The only thing I sometimes do that is different is coat the onions with sugar and butter to glaze them in the pan.
In Anthony Bourdain's recipe, I'm kind of surprised that the lardons are missing, as they are integral part of the recipe. As BB is one of these old laborer's recipes, you could make it with whatever meat you had in hand, and thus sometimes relatively lean pieces of meat, and the lardons would add the fat. edit: from another video from Alex's channel, the lardons aren't compulsory.
As for Keller's recipe, like you said, it's a very refined recipe for high end restaurants. It looked delicious, but it's a tad more involved than the traditional one.
In any case, just like any traditional recipe, there is no official take and it's not the law. Some stand the test of time, and everyone puts their own personality on it.
"Bourguignon" means from the Burgundy region, so all of them needed Burgundy wine.
The moment where you left and came back with sunglasses on was my absolute favorite.
Psychopath carrots had me laughing as well, and then again twice as hard when it returned for the ending.
I've made bourguignon with red cooking wine and its still delicious u should try to make it with it and with a "real" red wine and compare if u taste a huge difference
speaking of anthony bourdain, how do you feel about henry kissingers death?
Hate to see your food bill. Looks so good!
I thought Canadian Independence Day was the 1st of July…hmmm, too much time south of the 48th me thinks. If it takes 3 parts water to just get to the top of the meat, then it takes 4 parts water (1/3 of 3 parts is 1 part) to cover by a third. I think…enough so you don't have to bother with it as it simmers. But overall, water is our friend; if there's a bit too much, just reduce it later. IN ANY CASE, LET'S GET TO THE POINT! Bourdain would agree with you; Keller is his superior. Besides, Les Halles is a bistro, while Child and Keller are haute cuisine, Julia studying at Le Cordon Bleu and Keller, 40(?) years on, putting the nouvelle cuisine (which avoids fat at all costs), Michelin Star treatment to the classic French housewife dish. But that's where Keller goes astray; Boeuf Bourguignon is not supposed to be "bougie", it's supposed to be Earthy, good eats. And that's why TK gets it wrong, too. As always, thanks for working out what I'll be making for Christmas Dinner to feed 12 as apparently my Prime Rib with Yorkshire Pudding is too complicated for this year's crowd. Have a nice holiday in The City.
you resemble, slightly, my ex-gf
I miss Tony too, he was such a good writer ❤️❤️❤️
That Thomas Keller recipe is pretty much ridiculous. Although I was wrong in my earlier comment about not having time as an ingredient, you need a night’s sleep while you are making it.
Hello Mr. Anti-Chef, I watched your video today in segments during my breaks at work. I work in the food industry and I sometimes feel the burnout and lack of excitement for the food I'm creating. However, watching your videos inspires me and reminds me of the beauty and unpretentious nature of food and that even the classiest, fanciest, 3 Michelin star dish, could be made in my own kitchen for the people I care about. My sincerest thanks for this reminder.
I appreciate your distinction about TK's not being for a home chef. You give him full credit for having distinct flavors for everything… but yeah, a normal home chef… just ain't got time for that! If I had a kitchen full of sous chefs, sauce chefs, veggie choppers and the rest (not to mention someone else to clean all those dishes!) it might be great… But I'm going to find Julia Child's recipe and try that one instead.
I seem to recall Julia Child saying something like "And now for the Chef" and pouring herself a glass of wine. It could have been a cartoon version of her for all I remember. I can't help but do it every time I cook with wine.
You are so funny I love your videos. NowI want to cook!
"That rules out the Pinot." LOL! In English boeuf bourgignon is called "beef burgundy." Does anyone know what is the primary grape used to make wine in the Burgundy region? Anyone? Bueller? That's right, Pinot effing noir. Pinot is synonymous with Burgundy. You used the WROGN wine!
Amazing! Ever try Kenji Lopez Alt's beef stew on Serious Eats? I like it better than Julia's (though I do make a couple of adjustments). His beef browning technique is a revelation.
One of the best beef burgundy recipes I’ve ever followed was one by Emeril Lagassé, of all people. Bam!
I definitely got the Dexter vibes when you were trimming those carrot tops! 😂😂😂 Kudos to you for 😅getting through all three versions!,