Beef Bourguignon CAGE MATCH: Julia Child vs. Anthony Bourdain vs. Thomas Keller
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- čas přidán 7. 06. 2024
- 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 - Zábava
Anthony’s recipe is the one I see myself making on a weekend, Julia’s is one I can see making when family is coming over, and Keller’s is one I see myself making if I ever decide that I want to externalize my own self loathing.
You sure wouldn’t internalize it again if it was in that form, that’s for sure
I would never make keller's. I live in France and that recipe is devoid of soul. It's heartless. As he said, it does not wrap you in a warm hug!
I laughed way too hard at your comment. Agreed!
😏
Good one! Made me laugh!
With all due respect to Thomas Keller, Boeuf Bourguignon is originally peasant food. It's the old principle of taking a tough piece of meat and letting it cook low and slow until it becomes fork tender. It's not supposed to be all chi-chi. Of the 3, only Julia Child's recipe is a real Boeuf Bourguignon recipe, Anthony Bourdain is sort of a cheater recipe for those who don't have the time or the ingredients and Keller's recipe is so pretentious, it's just meant to get money out of his rich customers. And hurray for adding Bourdain to the roster! More please!
Yes, absolutely. I grew up in northern Wisconsin with Czech food, so almost every recipe seems foo-foo to me. A cheap cut of meat with vegetables that are available in a Wisconsin winter, slow cooked, IS what this is about. We don't have wine, pearl onions, or fresh parsley, but we have leeks, onions, carrots, potatoes, and rutabaga. Oil? Why? We have lots of butter and lard. I think Julia would approve.
Anthony would say that it would be insane to try to buy expensive ingredients and work so hard for peasant food. I caught the water, not beef stock trick. That's from a guy who you find in an alley on break.
for TK's recipe "pretentious" was the exact word I was thinking of
@@northernbohemianrealist1412 Absolutely! Bourdain was never a fan of fanfare, just good ingredients, treated well and served simply. That's why he made so many people fall in love with cooking and food in general!
Took the words right out of my mouth.
I loved Tony as an author I detested his cooking though. We went to his restaurant in Miami and New York and it was awful.
In his book, "Kitchen Confidential", Bourdain mentioned Juilia Child's Art of French Cooking. He said that whatever the current fashions may be, her recipes always work. Damn I love Beouf Bourguignon.
He talks about her a few times, he'd go back to her recipes multiple times when he needed a sure thing or it was something he didn't know.
Hey man - first time viewer! I’ll start by saying I loved how transparent and honest you are during your process. That’s extremely helpful for home cooks.
I cooked professionally for 11 years, and I had a few pieces of advice to offer from my chef days:
-Julia’s recipe: your beef look a little stringy still - I would’ve considered letting that braise a bit more. If you find that you don’t want to reduce your whole recipe any further, you can separate it into its own smaller container with stock and wine to let it braise further.
-meat cooking: use a more neutral oil with higher smoke point so you can truly brown your meat - part of that difficulty you were experiencing was trying to sear those tough pieces of meat in olive oil. Also, the splattering is a result of not drying your meat properly as well - let the meat sit out in the fridge overnight on a wire rack, uncovered. Makes a huge difference for crust and browning later.
-Bourdain recipe: as a big fan of Tony as well, a couple things I noticed: 1. garlic presses are the enemy according to Tony - you figured out why later when you saw the pieces floating earlier. Don’t be afraid to divert from the recipe and add the garlic, rough chopped, at the vegetable stage with mushrooms or onions (after you’ve browned either one of those so you avoid burning the garlic) 2. Pedantic note here - adding flour to the onions with the fat creates a roux, so you’re effectively creating a veloute when you add the wine. Add your wine a bit at a time to make sure you avoid lumps and develop the roux appropriately. It’ll help make the thickening process work better down the line. 3. During the Demi glace addition, you were missing all of the solid chunk fat in the middle - that’s the good stuff! Don’t just get the thawed, thin liquid that you were spooning. Good Demi glacé should be almost gelatinous.
- general note: mise en place! Get some deli cups of various sizes and cambro containers for veg prep and meat prep. Any restaurant supply store would have these in abundance and they are cheap!
I hope these comments will be helpful for you and I look forward to what you continue to produce as you continue your culinary journey! DM me if you ever want to talk food or technique, I love to discuss and have learned a lot through years of cheffin it and making an incredible amount of mistakes.
all great points, and the TK recipe really shows why mise en place is so important. there are so many detailed steps that you need a plan and having all the parts prepped and placed really helps with executing that plan
Excellent comments. I have a recipe that it really close to TK's and found myself muttering to the screen as I watched this. It beats Julia's, but her cooking is made for the home cook. The others are zushed up for the "home chef". I could tell when the water went in that Tony's would have less flavor.
Every comment you made is absolutely on point. Great tips.
I'm a big fan of rinder rouladen. Less fuss, big flavor.
Ur lit
I hope Bourdain is included in your Jaime and chef series! You do awesome you've grown so much since the beginning of your channel.
He 100% will be. I now have both his cookbooks!
Thank you!!
@@antichef🎉🎉🎉🎉❤❤that's fantastic man! He's a legend and has such good recipes! Love your content
@@antichef My good man, I am so happy to hear that! Bourdain was the one, who Introduced me to Cooking and my love for Cooking and Food with his Culinary TV Shows. His open mindedness when it came to Cultures and Food was fascinating and I adored him greatly and still do.
@@antichef Yes! Anthony Bourdain is one of my biggest heroes. My dad, who was also a chef, admired him greatly and we loved watching his shows together (and my dad rarely even tolerated celebrity chefs so that's a huge compliment, lol). Truly an outstanding chef and story teller.
Yes!! Looking forward to it
Yay! Would love a series on Anthony Bourdain's recipes. He doesn't receive enough culinary credit, imo. Loved and missed.
I was just going to say that, Jamie we would love to see you so some of his recipes PLEASE
Agreed!
Absolutely agree!
Yesss this! ^
Yes please!!!
I love how Thomas Keller's recipe is like "look, we do most of the cooking ahead of time, so when you're ready to serve it's only 2-3 hours of work and you're done!"
Mastering the Art of French Cooking. Julia pioneered the prepare-ahead techniques out of the necessity of appealing to the American home cook at a time when processed foods and TV Dinners were gaining wide-spread popularity.
I've made Julia's recipe a few times. After the first time tasting it I never thought about looking for another version. The first difference I noticed when watching this video was Julia added beef stock while Anthony and Thomas used water. That tells me hers will have a much deeper and full taste. I'm not a huge technique guy, when it comes to cooking, so Keller is one of those people that drives me insane.
Hers tastes like a stew. Not Bourguignon. You don't need beef stock when you have good meat. The meat will make its own stock. Add a good beef bone to the pot instead and you'll get the added gelatin for texture on top.
@@BadFluffy gelatin doesn't come from the bones. It comes from the collagen in the connective tissue in the meat. And even though the beef will add its own flavor to the water, the flavor will never be as strong as the one where you add stock. This is why Bourdain uses a demi glace, to boost the flavor. Water is a flavorless solvent. Why not add flavor at every step?
@@BadFluffy If you have good beef bones, I'd just use it to make some stock to add to the bouruignon imo. Your product will turn out much better
@@BadFluffy Bourguignon is not a flavour it is a style of cooking from a province (Bourgogne). If you wish to make the authentic recipe then you use Burgundy wine and beef stock (if desired). On farms nothing was wasted so beef stock was readily available. Demi glace is great as it has a more concentrated flavour but takes longer to make than stock. It rectifies the loss of flavour which occurs when you the use water. Boeuf Bourguignon is nothing fancy to us, it is just a stew.
I agree. I dust all the meat VERY lightly in flour to be certain it's dry and creates a nice flavor. The richer wine choice and the addition of stock adds to the final flavor. I like fingerling or tiny red potatoes, or thick, crunchy slices of herb-buttered toasted french bagette
served alongside.
Thank you for emphasizing that leeks MUST BE COMPLETELY CUT, RINSED, AND DRAINED--that's the only way to get rid of all the grit! So many cooks on CZcams act like you can simply cut the leeks in half and barely clean them! Appreciate your grit-free values 😋
Somehow in Spain all the leeks I have ever bought were grit free so maybe it's a regional problem
@@axelrubiocarrillo9719 Most European produce is washed in ice water by the store (improves appearance and keeps it crisp, and removes grit), they don't seem to do so across the pond. I've had leeks fresh from the farm and there's literally clods of mud in some of them.
Salad spinner works great for leeks
So true. I like using Leek in Salad and unfortunately sometimes they don't get fully clean. . . nothing more disappointing.
not everyone lives in usa. my leeks only need some washing and they're okay
Man, that last recipe almost made me want to throw that book out the window and I was only watching you cook it. On the other hand, the psycho vibes while you were peeling the carrots made me laugh loud enough to wake the cats. LOL Love your channel!
I read this comment 30 sec before he did the psycho vibes, and it made me laugh more! Thankfully the cat is still asleep though.
@@Morphyan New horror movie series. We've had "Saw", now make way for "Paring Knife" 😄
I bought Keller's book "Ad Hoc" and spent all day making a pot of soup that tasted just OK. I never made any other recipes from that book.
There was no way I would even attempt that recipe because I am not a very patient person...LOL I loved the music he played every time he followed the recipe.
Julia coming at you with the chef's knife when you whispered that she didn't win the last cook-off was simply glorious! She's such a queen. I watched her PBS show all the time when I was a child and I still miss her. 🥰
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.
"Something that makes sense at a fancy restaurant, I'm sure, but when you're alone in your kitchen, it's got psychopath vibes"!!!😂😂😂Absolutely wonderful video. I love your channel, and I love Boeuf Bourguignon.
I am absolutely no chef, but I felt Thomas Keller’s recipe took everything that makes a beef stew wonderful, and tossed it out at every step…along with most of the flavor. What makes a stew wonderful is the slow melding of flavors from cooking ingredients together slowly for a long period. By cooking everything separately (and tossing out the cooking liquid at every step), what he made was not a stew or bourguignon, but a hot meat salad with sauce. 🥴
Yeah that was more of a beef soup not beef stew
You could say that it is very pretentious.
@@muhammedtahir786 yes. I know the trend for chefs for several years was deconstructing everything, but a stew isn’t a stew if you take it apart. 😂
@@villehursti you could definitely say that. And pretentious for no reason, in my opinion.
I found TK's onions interesting (i.e. red pearl onions {where do you get those?? seriously, where in NYC did you get them??} in champagne vinegar and white in red wine vinegar). Otherwise, Julia's seemed like it would be tastiest. Some dishes are meant to be deconstructed, some aren't.
Julia’s recipe for beef bourguignon was exquisite and attainable…just the most divine dish on earth.
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.
Julia's was so good because of the fat that was left in. The other two looked watery and boring, not thick and rich, like Julia's. My mother used to make the most delicious chicken and noodles (not soup or stew; just a whole chicken and noodles) and the key was that she left all the fat in the broth and boiled the noodles in it. The chicken fat and noodle starch made a thick, rich, amazingly delicious dish❣️
I think he used way too much water in the Bourdain recipe - it said fill 1/3 and he went to almost the beef was covered.
@@kimberlyf4888 He said it says to cover everything by 1/3, so then there should have been even more water? Though in the last recipe he's supposed to reduce the wine glaze, for which he should probably not have had the lid on.
now i want chicken and noodles...
My grandma made chicken and dumplings (the slick kind) and the gravy would be golden yellow from the chicken fat. Best dumplings I’ve ever had.
I couldn't agree with you more. Julia's had my mouth watering the others, not so much.
My mom made Julia's Boeuf Bourguignon for the first time after watching Julia make it while she ironed in front of the TV (back in the day). I remember it being SO DELICIOUS!! My dad was so impressed and my mom was beaming with pride because it was such a "fancy" dish. She made it quite often after that and it was ALWAYS fabulous and not too complicated, even for a mere housewife. Mom always used a bottle of Chianti which gave it a nice deep flavor.
Ironing in front of the TV - did your mom know my mom?
Julia enjoyed her wine but The Galloping Gourmet could turn the most mundane of chores into an exquisite celebration of a variety of alcoholic beverages.
I'm 72 and learned how to cook from Julia Child. The B/B and french onion soup was the most delicious meal my family ever tasted. Julia, made me look like a trained Chef for years. Thank you for the nod to my hero.
I bet you and your siblings slept well after those meals haha
Made me tear up reading, thanks.
I’ve been enjoying your channel for about six months. For some of the earlier recipes, I yelled at the screen the way my husband yells at the quarterback. You have come such a long way. I’ve mostly stuck to the Julia recipes. As a kid, I used to come home on my lunch hour from school (yes, we actually used to do that) and watch Julia Child on PBS. Loved her. She taught me that food could be art.
You best episode ever was the watercress soup. (RIP Scott.) I laughed so hard my family thought I’d lost my mind.
I love these cage matches you’ve been doing! Also I was cracking up when you said “at home it gives serial killer vibes” haha having worked in the industry, there’s is definitely something unhinged about chefs lol
While I'm sure Chef Keller's recipe is delicious, its very clear that its meant to be done when you have multiple people working on it at once (including a dishwasher. The amount of dishes it looks like you went through in that section made me wanna cry in sympathy).
Bourdain's recipe seems to suit his attitude as well, it was a recipe more for the Everyman, a little quicker and simpler.
And of course, Queen Julia takes the crown for her penultinate dish. I'd be shocked if she lost this one, tbh.
Well done, Jamie!
That TK recipe is maybe the most overwrought recipe I've ever seen 🤣 congrats on sticking with it and only losing your mind a little bit
I was thinking that, and then I remember one of the earlier Julia recipes he made that was supposed to be a “peasant” dish (the one with all the meats, can’t remember the name) and that one felt just as drawn out for the amount of reward.
All of TK's recipes are.
@@Greyskymournings The cassoulet is supposed to be made of leftovers, that's why.
@@Greyskymourningsthat goes for a lot of peasant recipes actually because they're originally based on "you have this crap leftover. This is how you make this delicious." As a poor farmer, you'd probably have that meat left over so it wasn't pretentious. The same goes for paella for example - or bouillabaisse. Imagine living at the coast, being a poor fisherman or worker. You'd just get the cheapest fish available and throw it into a pot. Unfortunately at some point in life a lot of the poor people ingredients became expensive or pretentious even, so a poor people's dish of the past might look pretentious today.
@@Far1988Yes, the foods poorer families used to be able to afford have also become expensive.
great video man, first time watcher here. Its obvious how much time and effort went into this with the prep and cooking, let alone the editing. big props. Long video and very entertaining throughout. You have a great on cam personality
You are Super and part of my regular CZcams watching. Please keep up with your great work. When you took a pause, I literally wandered around aimlessly
Thomas Keller's recipes typically turn out to look beautiful, but every time I watch you do one, I always think that he has so many unnecessary steps and his recipes are incredibly wasteful. Cooking the vegetables separate from the beef just makes no sense to me. Their flavor should blend to help create the overall flavor profile of the dish. Instead, they are prepared as if they are side dishes. Assembled, it presents beautifully, but leaves me in the cold on flavor.
By and large, they seem like recipes that make sense in high end restaurants, but not so much at home.
TK is like high end or runway fashion vs everyday fashion. He takes everything to 11 on the technique scale and it's often for no reason except to show he can. You lose a lot of what makes the dish the dish.
This episode is a good example because this dish is supposed to be a simple, delicious and hearty meal. He removes the simple and hearty aspects which also diminishes the delicious.
Julia nails it cuz she developed the recipe with simplicity and flavor in mind. There's not a lot of excess or showing off.
I wouldn't make a TK recipe. I'm not interested in that amount of work. However, his recipe does make sense to me. He does include all the vegetables in the demiglace to incorporate all the flavors. He then cooks additional carrots, potatoes, onions separately, because each has a different optimum cooking time/temperature.
He must have an entire squad of people behind the scenes washing dishes and prepping his veg. LOL omg, it's a freaking glorified stew, it doesn't NEED half a dozen cooking pots and pans! sigh ..
Exactly, that’s a restaurant recipe and not a home one…
I think making at home would be a nightmare, but I would pay somebody else to make it lol
My mother-in-law made Julia's version for us once and it was the most delicious thing I have ever eaten from an amateur kitchen.
Julia's is so good, I'd want to swim in it.
Thomas is fussy for the sake of fussy.
Tony's looked a bit watery tho 😬
Just a simple “thank you” for taking the time and above all sharing this!
I absolutely loved this video from start to finish. I was invested the whole time. Wonderful work. ❤
The answer, of course, is that Julia Child was learning to cook and then developing and refining her own recipes long before the American establishment went insane over fat. Fat. Is. Flavor. Especially when preparing beef. Julia was able to focus 100% of her attention on TASTE, not hobbling herself with rules from orthorexia-by-proxy dieticians and do-as-I-say cardiologists. Should we be gorging every night on mounds of Beef Bourguignon? Of course not. Can we enjoy a rich, even fatty, bowl of beef several times per year? Of course. Moderation in all things, including moderation.
Yes we should be eating full fat Beef Bourguignon every night. This would be far superior to the hidden grain/seed oil fats that permeate everything in a modern diet today.
IT'S BEEF STEW!!
That's the main problem right now. Too many people are overzealous against fat when, in truth, it should be easy to work around and not eat as much of, unless you require more meat like I do. I should be eating leaner meats, but I can't because they don't have the vitamins I need. I was b12 deficient, severely so, leading to now. XD It's mostly fixed now, but I still don't eat as much meat as I need to. Vitamins I do try to take.
Animal fat is good for you. Seed oils are death.
@@BrokensoulRider Too many people are overzealous over everything. Should you monitor your added sugars? Sure. Do you need to freak out about 2 cups of sugar going into a full batch of gelato? Of course not. You're going to be eating a single scoop of that, not the whole tub, and not daily. Chill.
Stop trying to put Julia on a pedestal. She was fine as a cook, but not great....by any stretch. Keep your non-medical opinions on fat-consumption to yourself. Jean, you just want to be heard, and you want everyone to love Julia as much as you do. We don't. She was never a chef at any restaurant. She's was a TV chef. Nothing more.
We only do Julia Child's Boeuf Bourguignon because it's how we were taught in France. it has the best of everything. We have used chuck roast, rump roast and on occasion prime rib. She made cooking FUN 🙂
Looked at the Keller cookbook at the bookstore and it's too complicated 🙁 for what should be a simple 'Boeuf Bourguignon'. Yes, we have been to the French Laundry northwest of us in Napa.
Bourdain did love meat. Remember when he did a segment on Argentina where beef was eaten daily so much that when he returned to the states, he actually wanted some vegetables.
And considering he was French trained, that's something. I'd forgotten about that.
Its my opinion but I think using prime rib in a beef bourginon recipe is a crime.
I just read, I think an older version, of Julia’s BB that included marinating the meat in the red wine, for 12-24 hours prior to making the BB recipe. Have you done that? It almost seems like it might be overkill, or tenderize the meat so much it just completely falls apart at the end. Anyway, curios to know if you’ve tried making it with the marinated beef and if you have, was it worth it? Did it make a difference one way or the other?
Really fantastic video, loved the laid back and honest presentation, 3 fantastic recipes from 3 food icons, i have cooked Julia's recipe before and i look forward to trying the other 2, brilliant video keep up the great work
I so appreciate all the work that you put into these videos! Thank You
No one else on YT gives me as much comfort, joy and laughter as you do Jamie.
Frozen pearl onions changed my life. I hate blanching and peeling those things! Today you can always find at least 2 bags in my freezer. Game changer.
Where from? I hate peeling those Itty bitty things.
I’ll use the frozen pearl onions as a time-saver. But when I want to make it my best, I buy fresh and peel them. The frozen ones just don’t have the flavor.
@@dippedoreoes Birdseye sells them in the frozen section of every grocery store. They're almost always white pearl onions. I've never seen red frozen pearl onions.
No, please! I'm not a chef, or a snob, but you are destroying the cell walls of those onions and totally defeating the purpose. Flavor is long gone.
@CaliforniaCarpenter7 when you freeze them in your fridge yes, because it freezes slow. Commercial flash freezing happens too quickly for the ice crystals to form and destroy the cells of the food.
It's 8am on a hot Summer's day in Australia and this is making my mouth water. Bravo!
I've watched a lot of your videos now. I don't mean this in a condescending way, but somewhere along the way, you've become a real cook, not just a guy following recipes. Your technique and efficiency have improved, and you now make intuitive decisions that will definitely improve the dishes. It's really impressive.
I really hope bourdain is eventually included in your jaime and chef series! Hes legendary!🔥🔥🔥🔥🔥
I have 2 teenage boys and they earned extra credit in their French II class for making Julia’s Beef Bourguignon. It’s the recipe I learned from my mother and hopefully we just keep passing it down! ❤
Nice!
Just get rid of the darn tomato paste please. If you're going to pass it down.
@@BadFluffywhy?
I notice that the comments are all or mainly thoughtful, intelligent, well expressed. This is surely a compliment to the same qualities in the video. Great job.
It's amazing watching you grow and I've only been a subscriber for about a year but your progress always wows me ❤❤❤ good job and proud of ya man
I can see how you are a fan for Bourdain’s writing because his voice is so distinctive, and I mean that literally and figuratively. When I have read anything by him, I can hear his voice in my head-as though I am listening to an audiobook. Great video!
I've been making JC's version of this, served with mashed potatoes, for Christmas dinner for years. I always make it in advance and refrigerate it for a day or two. I have a MUCH smaller kitchen than yours, so doing things in stages is a must for me. It never fails to make people really happy. I'm glad this recipe won.
Doing larger recipes I love working in stages just because I can't stand for long enough to be actively cooking that long at once. I'll chop up ingredients and put them in the fridge until I'm able to cook whenever I have to do something that takes a lot of chopping or active watching
I served mine with buttery, creamy, mashed Yukon golds. I just passed down the family's old original Julia Child's cook to my youngest niece, she loves to cook! There are so many great recipes in that book.
It’s been a while since this posted. Thanks so very much for the Julia Child rendition. I kinda want to make it for my 86 year old mom for Christmas ❤
Just found your channel last night, I love these cage matches and how much you show the process and even the fails if those occur.
If Julia Child were alive today, you two would give Snoop Dogg and Martha a run for their money. Squad goals all day long.
Imagine what a cookoff between the two teams would look like XD
Speaking of dynamic duos, if you haven't seen Julia Child and Jacques Pepin cooking together, highly recommended.
@@elizabethg1901 agreed. They were fun to watch together.
@@ShenoraiAfter 2 or 3 hours Snoop and Martha would need a nap. Of course, Julia might need a bit of a rest too. Hard to say...
...Snoop Dogg's a chef?
Holy cow, I haven't finished the video yet but I'm already overwhelmed at Thomas's recipe
Same! I don't own enough pots to do all of that.
Keller's is a GD science experiment. No thank you.
Give me one pot peasant food.
Freshly subbed. This is my 3rd of many to go. LOVE the presentation. You have a great personality & sense of humor. Refreshing to see someone cooking that doesn’t act all pretentious & precious about every little thing. Enjoying the vids immensely, & the food looks absolutely delicious! Thank you.
I've been Watching your videos for months and watching this one gave me the confidence to make Julia's recipe for NYE! It was amazing and a complete success. Everyone loved it!
Your videos are the reason I made Julia's recipe for (Canadian) Thanksgiving. It was a HUGE hit and my very picky aunt immediately went back for seconds. Thanks for this cage match.
And that's when you KNOW you've done good. There's nothing better than a silent compliment from a picky eater going back for seconds!
There's always some humor in your videos, but this one was particularly delightful.
The peeling carrots bit was, of course, perfect, but the thing I most enjoy was the standing and staring as ominous music creeps in.
This is how I feel when I cook, because I often start off very ambitious with a lot of energy, and a couple hours in I lose steam and also the will to continue. 10/10 for you, too.
Interesting and useful information. Thanks for sharing!
We've made Julia's recipe numerous times, the only word I can think to describe it is "silky". The sauce is so indulgent. Having said that, we cheat occasionally and make Ina's Bourguignon and honestly, it's about as good, IMO. Have you made Marcella's Bolognese and I've missed it?
I'm so glad that Julia's recipe won out over the other two. Boef Bourguignon is straight-up peasant food: literally, dump it all in a pot and cook it in the oven until it's done. It's not meant to have all the extra frills and steps that TK added. Its purpose is to feed a big group of people on the cheap, and the most important ingredients are love and time.
Isn't that cost too Anthony's recipe? It's the most labor saving,, which would have been much more desired by peasants
Sorry but bœuf bourguignon was never a peasant dish, but a recipe created in Paris in the late 19th century.
@shatteredteethofgod I don't recall ever glamorizing poverty in my comment. Not sure where you got that. I was only commenting on the beauty of the dish's simplicity in its original form. There's nothing wrong with adapting or transforming recipes from their original state, either. I can think of a number of wonderful, complex dishes today that are vastly different from their simple beginnings, and are - in my opinion - better for it. What I cannot abide is complexity for the sake of complexity. All TK's "adaptations" add are unecessary stress to the cook and more dishes to wash, just to inflate the dish's pricetag and to make it look prettier on the plate. That, to me, is not "adaptation". It's lunacy.
@shatteredteethofgod do you have evidence that it wasn't peasant food? Why would you argue something that is regularly supported, if you have no evidence for?
At the end of the day does it matter whether it was peasant food or not? Who gives a 💩as long as it tastes good!
Some of the best food I’ve had was PEASANT. Simple homemade/grown. Pinch of this and a sprinkle of that with lots of love 🤷♀️
I made Julia’s Bourguignon for Christmas dinner one year and it was memorable! 😋
I am thinking of making it this year for Christmas. did you make mashed potatoes with it?
@@lauriesawyer2615 Mashed potatoes are a good side, yes. I'd also have some good, crusty bread at the table
@@lauriesawyer2615 I too am making it this year for Christmas but I think I'm going to make it with buttered egg noodles but mashed potatoes sound great too.
I served it with mashed potatoes, but buttered noodles would be a great option.
I’m a new follower and I just watched your first video and you have come a very long way. Your videos are so fun to watch 👏🏼👏🏼👏🏼
Loved every minute of it! My absolute all time favourite Boeuf Bourguignon (and this is very UK specific) is the hairy bikers 12 days of Christmas one which I’m making right now for an extended family pre-Christmas dinner whilst rewatching this:)
Julia's recipe has the heart and soul of France, peasant France. Anthony's recipe shows France, but coming from big city France. Thomas avoids France altogether. Nobody is going to carry on that recipe through decades. Unless someone puts that recipe back together again.
However I do like that he mentioned to start the recipe the day before. It does taste better the day after.
1. You need a mesh splatter screen! Much less mess and the hot fat won't spit at your skin!
2. Yes please on a😊 Bourdain series! He is sorely missed! 💚
Cheers 😊
I was thinking that about the splatter screen the whole time!
I have a splatter screen and I don't think they are all that effective at keeping the fat in the pan.
I love this video!!!! Absolutely beautiful work & simply impeccable. Love the style, the funny, the classy all in one.
Subscribed!!!
You managed to make the excruciating nature of the Keller recipe a pleasure to watch. Thank you for cooking it so I don’t have to! New subscriber! 🍷
You can get an oil spatter cover for your pans - sort of looks like a flat sieve with a handle. Helps not get your splashback all greasy too
Alton Brown says it's the best 3$ you'll ever spend. Unless you like the idea of cleaning every surface in your kitchen.
We have one. It's basically just a flat super fine mesh sieve. They're great. Definitely recommend.
If you are going to buy a splatter guard, buy a good one, the cheap ones tend to fall apart after a few uses and cleanings. I bought mine a few years ago, cost me $75, making it one of the most expensive gadgets in my kitchen. Also, even an expensive one is a bit fragile, so clean it carefully. I use steaming hot tap water thru my spray faucet and the soft side of a dual-purpose sponge for the mesh portion, being careful not to put any pressure on the mesh.
I have my grandmother’s, yes we have always washed it after every use, and it has been going strong since she bought it in the 1950’s.
I'm not surprised by the result. Julia is the mother of Beef Bourginion. Her recipe is the origin for all the others.
And I absolutely love the simplicity of it all. No waste, extremely efficient. And like you said, that moment of taking the cover off the Dutch Oven to reveal a perfect, completed dish is the cherry on top.
I'll definitely be making her recipe for this dish in the future, using your video as an aide. Loved the whole presentation.
Love love love the long videos! They’re my favorite!
Oh my gosh!! Thank you ☺️ for the Cage Match! You have me rolling with laughter 🤭. You’re so funny.. when you hit the wall with the last recipe I was right there with you. I was there, right there with you then nada.. my mind hit pause. HILARIOUS! Happy New Year 2024 welcomed you and your kitchen battles !! I appreciate you so much.
I love how much we're watching you grow in your skill and chef-y instincts.
Also, now, because of you, every time I hear a siren, I think "I hope everyone's okay" so thank you.
To us NYers is just noise. LOL
@@flarica64 What's up with sirens in NYC? I visited the city a few years ago and I was shocked by how frequent those are. I mean, I live in Madrid, Spain, which is not as big as NYC, but it's a big city nevertheless, and I can go weeks if not even more without hearing a siren. Maybe you have different regulations. Here, the use of sirens is highly regulated and they're suposed to be use in only some especific situations and it's even more restricted during the night.
WHEW that TK recipe was so fussy!! I can't believe you made it through; I would have chucked the book 😂
Really enjoyed this presentation. You are fun to watch, although I had to pause frequently to cook dinner for my family, I kept coming back so I could get your scores. Lots of fun!
You’re so real! I feel better about how I follow ,or miss follow, something while using a cook book. Very entertaining.
Anthony’s recipe has been our go-to for a few years. We use a bottom blade roast cut up, and we’ve always enjoyed the result. But your match here will mean Julia’s recipe will be next! 3 times as much wine! Looking forward to trying.
Dang,here I am, stuck on crutches,no weight bearing of my right leg for 12 weeks and I want to make these dishes so badly! You have improved your cooking skills by leaps and bounds with these series! Good job,Jamie!
If you've got a low enough prep station and someone who can assist you occasionally you can do most of the work sitting on a stool or chair
You could use a cockpot or instapot...so that you don't have to move a heavy dutch oven in and out of the stove. You have to time the vegetables differently. Reply if you want more details on that.
@@ProRiverSonga cockpot never heard of that, by chance is it related to the crockpot but is the cock of the pot family ?
LOVE your channel!!
Immediately subscribed! Utube recommended you this Sunday morning. I’ve been making Julia Childs recipes since College. I wanted to go to Culinary School in France, instead I’m a CPA.
You brought me to tears talking about Anthony Bourdain. So sad he is gone.
You honestly can't go wrong with the classic, Julia-style one. You can make it fussier if you want, or keep it a rather rustic stew, and it's going to be wonderful.
Amazing video! What an introduction to the channel. Subscribed for sure!
How hilarious! I was thinking of rewatching your old beef bourguignon video while I made dinner for myself and viola! You had this amazing cage match! Julia’s is the best and I could tell that the other 2 were no match, just from looking at them. Thanks Jamie! Great episode!❤
I've made Julia's Boeuf Bourguignon dozens of times over the past decade. It never fails to please. This video was top notch and I love watching you cook.
I do love the Jamie meets Chef series, but I'm really missing the Cooking a Dish from... series. Education value in those is unmatched and it's way more interesting seeing dishes we don't stumble upon as compared to classics.
It’s been so fun to see both your cooking knowledge and your editing skills flourish! Editing to ensure the information and your sense of humor come through is a skill and I’m appreciating both as I watch!
Thanks for your time and energy. Made it tonight closer to Julia's recipe. We'll see in about three hours. 😊
Is it bad that I enjoy watching you struggle more than I enjoy watching you succeed? 😂
I want both! Success at the end
"I won't be driving..." A classic, but I still love it!
This is the 3rd video of yours i'm watching. Great stuff.
Your brazen doubling of bay leaves and disregard for bay leaves called for is unnerving and inspiring!
Very entertaining to watch, your sense of humour is great, very witty, and I get to learn how to cook these as well! bonus!
brilliant cage match, I'm so glad Julia won, you and her have something special together. xxx
Enjoying all your hard work while I make beef stew using a flavour packet. Great effort.
I really enjoyed this video! Thank you so much!
Excellent vidéo!👌🏼
I've lived and cooked here in 🇨🇵 La Belle France 🇨🇵 since 2004, (also had a casual family restaurant here,) and while watching you recreate TK's Boeuf Bourguignon, my eyes rolled so far back into my head I saw my lunch.
I use Julia's recipe, as did my Mother, but now use a slow cooker on low overnight, witholding the flour. Then do the pearl/sauce onions (I use small shallots,) sautéed mushrooms, (in garlic and parsley butter,) and carrots the day I serve it. The cooked and covered meat can sit happily in the fridge for a couple of days. On the day, I strain the extra liquid, boil it down to thicken and maybe add some beurre manié (equal parts butter and flour mushed together,) if it seems it needs to be thicker. Then marry everything together in a Dutch oven on the stovetop. Exquisite.
Tip to remove grease from a cold liquid: throw in an ice cube or two, roll them about and the excess fat will stick to it. Toss those instead of the precious broth.
Bon appétit ! 💜
Really loving this format Jamie! The chicken cage match had me hooked, glad you're making it a series!
OMG, the work you put into the editing of each video for us in such a way that you titillate our tastebuds, makes us laugh and fall in love with you over and over again. Thank you.
Excellent episode! Would love to see more chef cook offs.
You seriously made it seem easier to make any of these dishes. Thank you
omg. The recipe that launched Julia's career!
And now we know why! She beat out a Michelin Star chef!
You have definitely become a self-taught (tried and tested many times) chef, especially when you can make multiple recipes from different renowned chefs in one 50 minute video (give or take). 👏👏👏
This video finally gave me the confidence to try Julia's Boeuf Bourguignon recipe and it truly was astounding. This was my first time ever having the dish and I was blown away at the depth of flavors, the richness, the SMELLS WHILE IT IS COOKING OMG. Seriously an amazing experience. It's less like "making dinner" and more akin to going on a road trip or something, as an amateur chef it's a pretty large (yet manageable) undertaking with a huge reward. You can REALLY taste the time and effort put into the dish. Thanks for these cage matches and the Jamie and Julia series!
Excellent compilation. Subscribed!
Wearing sunglasses while browning the beef, is a very Bourdain thing to do. Love it!
A 49 min video is like a little treat at the end of my rainy day!
I loved your video! What perseverance with Thomas! 😅😅 Good job!
You honestly can't go wrong with any. I knew Tony personally, and ate at Les Halles often. There always will be a place in my heart for him and his cooking. TK is an amazing chef, and I have his Bouchon cook book. I have eaten there, and Per Se in The City. TFL is on my bucket list. His recipes throughout the book are in depth, and detailed. But, you are cooking a Michelin star dinner. And, Julia. Come on, how can you go wrong! The world's first celebrity chef, and for good reason! Awesome work and review... My dutch oven got tired just watching!