Escoffier’s Beef Bourguignon - A Faithful Recreation of the Original 1903 Recipe
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- เผยแพร่เมื่อ 1 ม.ค. 2025
- Travel back in time and experience Beef Bourguignon exactly as Auguste Escoffier intended! In this video, I recreate the iconic dish straight from Escoffier’s 1903 cookbook, Le Guide Culinaire. You’ll see how I transform simple ingredients-like paleron (shoulder clod), classic French brown stock, and a cognac marinade-into a rich, fork-tender stew that truly captures turn-of-the-century culinary craftsmanship. Along the way, we’ll delve into traditional techniques such as larding with bacon fat using an old-school larding needle, layering flavours with two days’ worth of stock preparation, and slowly braising the beef in red wine, veal stock, and Escoffier’s renowned Sauce Espagnole. Finally, we’ll finish with the “Bourguignon garnish” of glazed onions, sautéed mushrooms, and crispy lardons. If you’re ready for a genuine taste of French culinary history and a dish that’s stood the test of time, join me in recreating this labour of love in your own kitchen!
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Frenchman here. Born and raised in the southwest of France. IM LITERALLY BLOWN AWAY. Not even our greatest chefs the past hundreds of years have given us the love and care transmitted by Escoffier... sir, you have won more than my sympathy and admiration.
I look forward to check on your future vidéos.
Incroyable recette ! Merci à vous Chef.
Really cool that you followed that old recipe to a T. Judging from the comments it’s hard for some people to comprehend the amount of work classical French cuisine demanded, more so in that these recipes are meant for large volumes and for a whole brigade to be involved in.
This is an exceedingly excellent video. Very interesting and well produced.
Sublime ! I like the way you present your recipe ! Passionate and simple ! Bravo, from France !
You used every pot in that kitchen for this video. 🤣 Great video.
Yup, a dutch oven and a stainless pan
Great cooking is about learning technique - this guy has it in spades - fantastic!
Your video and explanations are amazing, thank you for your work .
Lovely and well made video! Can't wait to see your channel grow more! the production quality you're doing is incredible for a smaller channel. Love this video :)
not gonna lie, I'm French and baffled to learn that "larder" which is nowadays slang for stabbing comes from that technique of inserting lardons inside a piece of meat. Never seen that anywhere before !
I enjoy cooking and appreciate you sharing this video. What a coincidence about Auguste Escoffier's brown stock! Just two weeks ago, I prepared his brown stock, using it as the base for a roux to make Dutch Kroketten. Although I own a pressure cooker, I prefer not to use it for this brown stock-doing so would feel like blasphemy! Lol.
Beautifully done! But it’s not easy for the home cooing… love watching your cooking videos, thank you! ❤Happy new year 🌟🎆 🎊 ✨
Pleasure to watch your videos. Thanks 🙏
Bravo!
Classic French cuisine is my favorite.
Thank you for this thorough class. I have always burned off the alcohol.
god that looks amazing finished. but I dont have the will to cook for 10 hours. lol
awesome video
after the veal stock @ 12:20 what did you call the vegetable stock that went in next? it sounded like Spanish sauce... thx
That was the sauce espagnole we made earlier in the video, using the roux and tomato purée.
@@w2kitchen much appreciated!
Bravo ! C'est la première fois que je vois la recette telle qu'Escoffier l'a décrite. J'ai l'édition 1921 de son 'Le guide culinaire' où il marine les lardons dans le cognac (pas la viande) et mn 15:15 il marine le boeuf 2 ou 3 H dans le vin. La recette aurait-elle évoluée entre 1903 et 1921 ?
Merci pour l’information ! Après quelques recherches, il s’avère que la recette a effectivement évolué entre les éditions de 1903 et de 1921, ce qui explique également pourquoi de nombreuses recettes modernes préconisent de mariner le bœuf et les légumes dans le vin rouge.
@@w2kitchen Merci pour votre réponse. Au plaisir de voir d'autres recettes sur votre chaîne.
Hello ! I'm french and I loved the video ! I feel your passion and I subscribed to your channel ! Also I need that book and that bacon needle 😂 I wonder why the sauce is so liquid, it looks like a soup, if there's someone from Bourgogne please let me know 🤔
Having eaten the whole thing, I’d say it worked because once you break the meat apart (it’s so tender you can almost shred it), the liquid gets slightly absorbed into the meat. It also thickened a bit more as it cooled, but like you said, it’s definitely not the thick ‘gravy’ consistency some might expect.
Le guide culinaire is one of the most interesting pieces of food history imo. A very good snapshot of time. Out of curiosity, which version of the text were you using? Mine has a slightly different recipe, but it's a translation and the recipe is probably slightly different in each edition anyways.
It was from a reprint of the 1903 first edition in French. I’d love to hear how yours differs!
I've seen a half dozen videos on Bourguignon, read Julia Child's recipe, and some others...had B in Paris...this caps all those. Thank you so very much!! Oh, where did you get the lardon needle?
It’s from a brand called Küchenprofi. You can find it on Amazon EU, and they seem to deliver overseas as well. Hope that helps!
As an European Chef, that sucked the Escoffier principals like mother’s milk, and now at higher age exploring the secrets of Asian cuisine, I’m so amused of the love and passion of an Asian man for the real French Cuisine.
12:09 you would just use the same veal stock you made earlier? you made a whole other one in just a slightly different way?
I made a separate one with just veal-cheated slightly by using a pressure cooker to save some time. 😂
I had to look up "lardon". Come to find out I've been cooking with the little darlin's my whole life. :)
uncured bacon captain brainwave
Hey Evan -- congratulations! Your channel has acquired its very own troll. A massive influx of new subscribers can't be far behind.😆
mate, what did you end up doing with the cognac?
I did contemplate drinking it for a few seconds. 😂
powerful.....
Nowadays, we chop the beef into cubes before cooking it
You dont put any salt?
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👍👍👍
Beef bourguignonne was invented in Paris in the early 1860s because of the wine used for this dish. It was served in places called "les bouillons" and then a la carte in restaurants. It was codified by Escoffier in the culinary code of 1903 but that means nothing.
Dude. Those veggies will cloud your stock if you keep them that small and simmer them for 10 hours. Also, you peeled the onions? The skin gives such great colour..also, no.cheese cloth for the bouquet? No peppercorns?
Its not leh gee de collinair. It's Luh Gee Coolinehr. No de.
great video and you can obviously cook, but that whisk is disturbing 😂
:D
The sauce looks under concentrated , under seasoned and fatty, not great. The beef cooked like “pot roast” as one large muscle won’t absorb the flavors properly. Good try, but you missed the mark. Escoffier prolly had a few tricks up his sleeve
Bruh
Missed the mark by following the recipe exactly? What a dumb comment.
@ ahhh, if only following words on a page in a cookbook could make us all into Escoffier. How easy it all would be…you got to read between the lines dude. He doesn’t, sorry
@@dougjones2065 ...
be real dude - only chefs and crazy people do this much work at home
Well, I’m certainly not a chef, so I guess that narrows it down. 😂