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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 🚩Support the Channel on Patreon!   / antichef   🚩I'm on Instagram   / antichefjamie   Amazon Links: (As an Amazon Associate, I earn from qualifying purchases) Cookbooks used in video: 🚩Anthony Bourdain's Les Halles cookbook: https://amzn.to/46LWJcW 🚩Thomas Keller's Bouchon:https://amzn.to/3ZyBdXi 🚩Julia's Mastering the Art of French Cooking Vol 1 & 2: https://amzn.to/3lTownp 🚩What I Use (Amazon Store) https://www.amazon.com/shop/antichefj... (As an Amazon Associate, I earn from qualifying purchases) Music: https://www.epidemicsound.com #jamieandjulia #juliachild #antichef #thomaskeller #anthonybourdain 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