How To Make Pot Au Feu: the mother recipe of French soups ( Tutorial for beginners)
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- čas přidán 25. 10. 2018
- Join my online French cooking classes: learn.thefrenchcookingacademy... BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! bit.ly/2KKgv1A Learn how to make a classic Pot Au Feu with This French cooking video tutorial. This is a beginner level recipe and anyone following the step by step instructions should be able to successfully complete the recipe.
Written recipe:
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It is getting cold out there and now is the perfect time to learn how to make a traditional Pot Au Feu. The Pot Au Feu is a simple stew where various beef cuts such as oyster blade, chuck steak, chin, shank, low ribs and even oxtail are boiled with some winter vegetable.
Don't be deceived by the simplicity of this French dish, as the various beef cuts really brings a whole range of texture and flavors. and when combined with some aromatic vegetable the whole dish comes together to become that ultimate French classic that has been around for centuries.
The beef broth created when boiling the beef is usually serve on the side or filtered to create what is know as the world renowned Consomé ( soup).
additionally in this video we have a look at the origin and history of the pot au feu and how it came about through the age to become what it is today.
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This reminds me of the Nikujaga we make here in Japan. It's also a "mother's recipe" kind of food. I definitely prefer hearty meals to fancy meals.
Thank you and cheers from Kagoshima😊
They say Nikujaga has it's basis on a western stew made by the Royal British Navy. So, it's not Pot Au Feu, but your comment is sort of making a full circle there.
I finally made this today. I had to use my crockpot though and then skim it and transfer it to a pot later as I had a crazy busy day. I added mushrooms to the stock as I needed to use them up...OMG!!! This is the absolute best soup ever and was perfect on the very cold autumn day we had today. My whole family loved it. Thank you so much for sharing this recipe and all the other recipes you have shared. I can hardly wait to try your many other recipes. THANK YOU!!! This will be made often at my house.
Thanks a lot for the feedback I love to hear feedback on the recipes . Glad you liked it 👨🏻🍳👍🙂
Bonjour !
I live in the "deep" Charente (16), 2 Km from Larochebeaucourt in the Dordogne (24). What you present as "old" preparations is, still, our daily food here. If one asks what what soup, here, is made of, the answer invariably is: whatever you find in your vegetable garden ! (and meat you get from the nearest farmer who still (illegally!) slaughters "at home". BUT we tend, often, to cook everything longer, for people, nowadays, live much longer and some do not have teeth left for "crunchy" food. This is someting that often is forgotten. Today, I bought half a kilo of beef steak (bifteck, lol) for Carbonades Flamandes, since I am Flemish. Beef boiled in beer, that is.
Yo I gotta say that sounds so cool.
French culture and/or cuisine keeps appearing in my life in different ways (even though I’m not French). So I love these history lessons you share.
I grew up in a border state where more people spoke French than English. The grandparents of some of my friends never learned English. At the top of the state is the home of the Acadians and Longfellow's Evangeline.
I love your videos. But I love your friendly personality so much more. You always seem like a friend.
Thanks and likewise for you guys we have gathered a really good bunch of people 🙂🙂👍
@@FrenchCookingAcademy Yes, and thanks for never "phoning it in" on your videos!! :D
He's the kind of French who represent the real French culture. Je me souviens de mes amitiés en France dans les 70s , quand j'étais étudiante.
went to Bouillon Chartier years ago on recommendation from my hotel's concierge. Had wonderful food there, and as it was my first time in Paris I didn't realize how much of a treat that place really is. Me and my father have been trying for years to remember how to get there as we had both forgotten it's name, so thank you for helping me discover it again. Had immediately pinned it on google maps and looking forward to sharing the news with him. and great videos, currently binging through your older stuff
I absolutely love the history with your tutorials
Outstanding! I come from a polish family but so many of your techniques my mother and grandmother used here in the USA. Love your channel! Thank you.
My grandmother living on a small farm in the Scottish Highlands regularly made this with one large piece of beef brisket. The bouillon would be served as soup with oatcakes instead of bread. Then the meat with extra boiled potatoes and kail. Very healthy and enough for my grandad to work all afternoon on the farm (croft).
Tu parles super bien anglais. Chapeau !
This looks like Mexican Caldo soup.
Same ingredients, with more broth however. Oh and add sliced pieces of corn on the cob. Thanks for sharing though because it looks so good & love the history too!
Every time I do"prep," onion skins, broccoli stems, scraps of fat, chicken bones and bacon drippings go into bags in the freezer. When the
freezer gets full, everything goes into a pot for about 2 days. I strain it with a big coffee filter and get a serious broth.
Yep, I never chuck out those things and use them to make stock/broth.
I'm glad I'm not the only one. LoL onion skins are fantastic for broths. Everyone wastes so muchhhhh. Its ridiculous how much people waste. We bought 12 acres and grow/raise our own food.....so we don't waste anything.....we also compost everything we can. ( no meat cheese ECT....but everything else Yeppp) I even make eggshell tea n pour it into my garden...because the eggshells take forever to breakdown ....the tea is instant calcium for what you are growing. ( just bake them in the oven on 250 for an hour....throw them into a blender with like warm water n blend....pour onto your plants in a circle....or spray out of a spray bottle. Coffee tea all veggie scraps eggshells ....fish bones all into the compost piles with the grass clippings. We have horse,goat and cow manure drying in various states in piles that we add into compost when its ready too. The fish bones and scraps make awesomeeeeee compost for tomatoes. I swear by it.
@@kezkezooie8595 broccoli should not go into stock.
@@elizabethkelley5260 Why? I use broccoli stems and leaves along with any other "veggie scraps" and I've personally never had a problem.
Is there a specific reason not to include broccoli stems and leaves or do you feel that they spoil the flavour?
@@kezkezooie8595 broccoli stems have a very strong flavor which overpowers the delicate onion and carrot flavors,but if you like it,it's ok. Will not give you diarrhea or anything like that.
Pot au feu is one of my favourite meals, and your version looks amazingly good! Here in Canada, it is called "Bouilli Québécois", and it is virtually the same, except with the addition of green beans. But no matter how you make it, it seems pot au feu is the meal that truly unites the French!
I still dream about the pot au feu I had at Sarah Wiener's restaurant at the Hamburger Bahnhof in Berlin. That was 10 years ago and it was one of my favorite meals ever.
I love these history lessons. It is so cool to be able to make these connections across centuries. Thank you!
i liked those series too actually
Thanks for the recipe! This looks very scrumptious and I'd love to try it out sometime!
I'm Chinese and my parents often make a very similar soup! Like you we have various cuts of beef, as well as cartilage and whole bones. Our main veg are carrots, potatoes, daikon and corn, sometimes onions. We have our own set of spices, like white pepper corn and bay leaves, and finally our traditionally Chinese ingredients like dried beancurd. The soup boils for hours on the stove, it's quite light tasting and pairs well with every meal!
Nice, I live in Vietnam, we have a dish like this too, called " Canh suon bo khoai tay".
Amazing. The layered development is probably what gives the flavour and makes it long lasting.
I love how you apologized to the pickle.🥰
Your videos could never be too long and they inspire me to cook. Vive la Cuisine
My grandmother did something like that, and served with a sauce with horse raddsih. That was in the north of Sweden.
In Germany, Austria and Alsace you also eat it with horse radish sauce.
Pretty close to "Tafelspitz"... with horse radish
@@ulrichlehnhardt4293 We also eat it with horse radish (raifort) in many parts of Lorraine. Horse radish also goes well with "Potée Lorraine" which is kind of the same principle as pot au feu but with different vegetables (cabbage most notably !) and sausage. (Andouilles in the Vosges area, southern Lorraine)
For me in the center of France it was with coarse salt and sharp mustard.
An elaborate beef stew. Beautiful and tasty!
Thank you for the food history class!
He's done that a few other times, like for Chicken Marengo, a Napoleon inspired dish; always a treat when he does the little history bit!
I love how you put history into your videos as well because I'm always wondering where authentic and famous dishes originate from. You help me get in touch with my roots, thank you. ❤️
Hello Stephan! I luv your food history lessons! It makes me smile! Thank you so much! 😉👍
I'm so happy you mentioned Chartier. I love that place!!
It was delicious thanks allot
In Mexico we have a very similar version but at the end we don’t use pickles and mayo
We use lime onion cilantro and green chili
And the head, and call it tacos!
@@jimjones3605 no, we call it cocido, or caldo de res. Tacos de cabeza (head) is another dish 😁
Thanks Stephane, it’s good to see the origin of a humble French soup that lends its self to many successful recipes we have today.
I really like how you show that the first boil doesn't need to be disregarded. I always feel bad having to throw it away. I will try the blanch method next time I make soup.
Amazing!Thanks for recipe
In México we eat a similar kind of beef stew with local vegetables like corn, but we call it "Caldo", it's truly quite the restorator dish.
It's basically the same, in Spain caldos and estofados were basically the base of the diet until 40 years ago or so, things like Cocido madrileño, escudellas were the regional distinctive dishes, and are basically caldos.
Love caldo...I'll even make it in the summer
CronicasRandom Caldo de res is actually French. It was brought over by the French soldiers during the battle of Puebla
Samuel Placensia Dont think so, it has more of a Spanish influence, perhaps you can trace the french heritage on the spanish side but in Mexico most definetly has been eated from way before the Battle of Puebla.
CronicasRandom No, I know it for a fact that caldo de res is absolutely not Mexican. It’s origins are French. My father is from Guadalajara and on his side of the family all my relatives are French descendants my great grandfather was French. In Mexico there are plenty of people that are descendants from the French as well and they brought that stew over to Mexico. I don’t care that your feelings are hurt because you found out that something is not from Mexico but facts are facts and the truth is the truth.
I love the historical information you add. Great delivery!
Wow, great history lesson! Awesome recipe.
I'd like to be a student of French cooking, which brings me to your channel in the first place. My namesake is from the Northeastern part of France, Alsace/Lorraine. I'm interested in learning about alsatian cooking, but I'm not exempt from all forms of French cooking. I'm leaning into it this year. I love your channel!
Love the way you bring this basics to us. Very nice monsieur, merci
Reminds me of visiting my grandparents. My grandmother’s cooked this for us.. Simple yet hearty, flavorful and heavenly! Wonderful memories!
This method really clouded up my bouillon: thanks for the etymology lesson 😂
Yeah, I love the soup and stew season! Can't wait to see more videos. :D (I love them all!)
Yum!!! Beautifully done.. Merci
That's a great idea to take the veggies out after an hour of cooking. Thank you, great presentation.
Great. Many thanks from someone who is very much a beginner.
Thank you for this. I have watched hundreds of cooking videos, but this one touched me deeply. I will try to cook and really understand this, as it seems to be at the core of cooking as such.
Ironically my wife and I were in Paris on the day of this video. Thank you very much for the background on the history of these dishes and recipes. It really brings it home! I like your instruction methods and have subscribed to your channel.
Addicted to this channel. Thank you once again Chef.
🙂👨🍳thanks for watching
I really really enjoyed that recipe and will be making it very soon
Thank you. Another good fun recipe.
I love the videos where you show yourself. It definitely beautifies the environment.
Good food to try this weekend 👍 thanks for the video!
Love all you videos!
Thanks so much for the videos, you are my go to expert on french cuisine! merci beaucoup!
simple yet inspiring cooking... nothing fancy... and I bet it tastes out of this world!
I really like the history behind all your recipes!
Love your channel mate, super informative and fun.
This is 99% similar to a traditional Cantonese stew I do. We also add peppercorns but no cloves. It tastes wonderful with a glass of white wine or Japanese sake. I think I can easily make a twist to follow your recipe. Thanks
Continue like that you are amazing!!
Great job Stephane
Looks so delicious!
Magical hints Arefe’sinde shared in the video as always. Thanks
Thank you for taking the time to teach us, I love your channel. You are so charismatic and informative. :D
that's good , so natural and perfect
Quite an entertaining channel here, and your viewers' comments are much better than on other cooking channels!
Irealy enjoy watching you cooking and when is done I allmost feel like eating it!!!Thank you...and go on!!!
I have been to Chartier several times. Such a wonderful way to experience living history!
I really enjoyed this amazing and informative video!! I needed to taste all of the meat and vegetables-I was almost drooling 🤤
Merci Monsieur, great video! I always learn from you. Regards!.
Chartier is an awesome restaurant. It’s just around the corner from the Hard Rock Cafe on Boulevard Montmartre where I worked for many years in the ‘90s. I loved it.
looks so good!
😋I'm going to make this..... can't wait to eat it!😋😋
A restorative, at the restaurant. That’s special. Now, Pot au Feu, looks like dinner in Comptche on a ridiculously rainy week. Greetings from North California, Chef!
I am so glad and happy to have found you and feel that zi should be paying you 💁♀️somehow 🙏💐
Nice history lesson. Great dish. Love your channel.
This is a great video. The history lesson here was fantastic
Looks yummy and I could eat that all week long, especially for breakfast.
I made your garlic soup and am loving how delicious it is. The temperatures outside are freezing, lots of snow and i could eat good soup, everyday. Not ordinary soup, excellent soup. This boiled beef with broth and vegetables is something I must try with your instructions. I think I have been missing learning how to cook like the french.
I love your vids!!! Awesome.
Excellent channel!!! Cheers!!!
I shall try it out soon
It looks so delicious 😋 🤤
History and cooking that its so great. J adore tes videos
so delicious and so much work!
Who was it who said, “Let your food be your medicine?” It’s true. I love the old techniques! They may take a little longer, but it gives you more time to let the love marinate 😊
Hippocrates 😉
Je continue à exécuter cette recette chaque hiver et tout le monde est toujours impressionné !
Very nice!
lovely thanks
Looks fantastic. Love your voice. Will try making it.
This channel is excellent. So much thought goes in. Interesting fact. Method. Service. Next video follows on.
Yum! One of my favorites!
Oh my dios.... I have been sick with a really bad cold all week and just drinking lots of tea, with fresh ginger, cinnamon stick, lemon, etc..... And, was going through my videos from when I first subscribed to you. I have not had an appetite at all, but after watching this... WOW, this looks great! I could (almost) imagine tasting that wonderful pull-apart beef.... and the only thing I made to eat today was egg-drop soup 'cause I knew I needed the nurishment. Thank you for this wonderful video Stephen (Stefan?) I will make this one of these days soon. Oh, and I loved the history, it was really great!! Thank you again so much......
The introduction is fascinating, thank you.
Easy healthy and delicious
great episode! I learned a lot :)
I can eat soup in the hight of summer. Love it! First course, soup, then the rest.
Excellent 👍 presentation 👍 as usual. Thinking considering taking ur course
New favorite channel!
🙂👨🏻🍳
Great show. Very therapeutic 💕
thanks 👨🏻🍳🙂
That's some nice comfort food... Looks delish. ❤️😋
🙂🙂
Thanks for sharing 🙏
In the Philippines we have a similar verion of pot au feu and its called “Nilaga”
Specifically “Nigagang baka”
Love this recipe ...
Love I all the way , especially that crunchy pickel
In New Zealand we make the maori dish, 'boil up'. A delicious long boiled pot of delicious mainly pork bones, lamb neck chops with potato, kumura (sweet potato or yam), onion, pumpkin and then if you're lucky on top a big bunch of wild water cress and if you're me, dumplings with watercress in them...so delicious. I'm not maori so apologies if this isnt exact but my delicious version of it. Even better the next day.
Alot of my family and pakeha friends make this...we love it!