Beef Bourguignon CAGE MATCH: Julia Child vs. Anthony Bourdain vs. Thomas Keller
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
How to Make Beef Bourguignon | Get Cookin' | Allrecipes.com
In this video, learn how to make a classic French recipe. Chef Nicole McLaughlin's Beef Bourguignon rustic recipe is layered with rich, delicious ingredients like bacon, carrots, mushrooms, brandy, tomato paste, chicken broth, onions, and thyme. Serve this hearty meal with potatoes, noodles, or rice for a quick and easy family dinner.
#Allrecipes #Beef #Bourguignon #French #Food #Recipe
Read the article here:
00:00 Introduction
00:20 How To Prep Chuck Roast
1:54 How To Sauté Ingredients
3:17 How To Make The Gravy
4:36 How To Sauté Mushrooms
5:24 Final Result
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How to Make Beef Bourguignon | Get Cookin' | Allrecipes.com
BOEUF (beef) BOURGUIGNON - By RECIPE30.com
A classic French beef and red wine stew that's all about flavours!
Get full recipe here
Slow cooking is the secret to this dish. Beef burgundy or in French, Boeuf Bourguignon is a well know dish across France. It's a slow cooked stew, braised in red wine and beef stock and arguably one of the most delicious beef dishes in existence. I used rump steak in this recipe but you can use any cheaper style cuts or gelatinous meats as it cooks for hours and still be amazingly tender. Use a good red wine, as they say, a wine that you would drink, ideally a French burgundy or any bold full bodied red such as Cabernet Sauvigon, Syrah, Mouverde or Shiraz. Of course buy an extra bottle or two, and enjoy it with your delicious meal.
[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms
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Julia Child's Boeuf Bourguignon | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make her most famous and well known french dish, Boeuf Bourguignon.
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Recipe:
1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) chuck steak or stewing beef cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
How to Make Beef Bourguignon | Best French Stew Recipe
Beef Bourguignon is a classic, French beef stew. Our version includes bacon, mushrooms, and red wine. The beefy chunks of Chuck or English Beef Roast become tender during a slow cooking process. Serve beef bourguignon over rice or other noodles.
Get the recipe:
INGREDIENTS:
3 pounds Certified Angus Beef ® English roast, cut into 3/4-inch cubes
4 slices thick-cut bacon, cut in 1/4-inch wide strips
1 teaspoon coarse kosher salt
2 tablespoons canola or light olive oil as needed
8 ounces crimini mushrooms (baby bella), sliced fresh
1 large onion, chopped
2 tablespoons all-purpose flour
1 teaspoon dry thyme
1 teaspoon freshly ground black pepper
1 cup red wine
2 cups beef stock
3 cups cooked brown or wild rice blend
2 tablespoons chopped fresh flat-leaf Italian parsley, optional
Learn more about the English Roast here:
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