How To Make Pot Au Feu: the mother recipe of French soups ( Tutorial for beginners)
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- Опубликовано: 12 дек 2024
- Join my online French cooking classes: learn.thefrenc... 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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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 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 👨🏻🍳👍🙂
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.
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.
This, is why i love food. It can serve to bring us together over the most wonderful common ground. Break bread, share the bounty and learn about one another.
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.
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.
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.
I absolutely love the history with your tutorials
Reminds me of visiting my grandparents. My grandmother’s cooked this for us.. Simple yet hearty, flavorful and heavenly! Wonderful memories!
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).
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. ❤️
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.
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".
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 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
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.
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 😁
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.
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.
En Sologne we ate it with gros sel and Dijon mustard, I learned to do it this way with the écumoire
Big love, Romania 🇷🇴 we have Beuf soup 🍲 Merci . Buon Appetit
Thank you so much, Iam going to try this.....i live in Kenya and we have the best of vegetables thank agin.
Your videos could never be too long and they inspire me to cook. Vive la Cuisine
I love simple "peasant" food. Comfort is always better than fancy IMO.
Quick question: as with some of the comments already - these types of dishes I'm confused with when to brown meats vs blanching/boiling them... I would normally sear ox tail but my Russian friend told me to boil it instead when I recently made an "authentic" борщ (borscht)
Russian friend is right, you shouldn't brown the beef for the borscht. Russian cuisine in general do not brown the meat while preparing soups. You should brown the veggies though
I brown meat when I want to have a stronger flavor. If you want a milder soup then don't brown the meat. Good rule of thumb? If you're making something like a heavy tomato ragout (ragu, etc) that has onions and other strong flavors, definitely brown your meat and then deglaze the fond with some red wine or other liquid. If you're making a cleaar soup like this pot au feu or a plain ol' chicken soup, you won't need the extra flavor that comes from browning. Hope that helps! Cook on.
@@sabatino1977 Totally agree with one caveat. When making fish soup, browning first would cut down on the fishy smell and the soup would turn milky white, this is the Chinese way of doing it.
tkjho - interesting! Next time I go to a Chinese restaurant I will look for a fish soup. But what part of the country has that style? North, South?
@@sabatino1977 South, Cantonese style, more home cooking than in a fancy restaurant. Not available in most Chinese restaurant except maybe the ones specialize in seafood. It's quite tasty.
Je continue à exécuter cette recette chaque hiver et tout le monde est toujours impressionné !
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.
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!
I think this is one of the oldest recipes in general. You can find it all over the world where pots have been used, f.ex. also in Persian cooking where it is called abgoosht. Usually the meat and vegetables where removed from the pot and served from a plate with the broth to drink seperately. In stead of the mayonnaise I usually make the Austrian version with a horseradish sauce and use the broth with some of the meat and new vegetables for a noodle soup the next day.
Thanks for the tip with the in-pot blanching. Now I no longer feel like a lazy and inadequate cook because I usually don't blanch the meat but keep it on a gentle boil while skimming. I'll try your technique next time.
In Sweden, the name is usually something that translate into "boiled for a long time". We have numerous variants, depending on where in our long country you are.
@Erik - what's the name of the dish in Swedish? I speak Danish and the language won't be a problem for me.
@@natviolen4021 långkok, kokkött, could also be cold pepparotskött, dillkött etc after the flavour of the sauce. The first 2 names litterarly translate to "boiled for a long time" and "boiled meat ", and simply implies that its,.. well... meat boiled for a few hours.
Bravo for the horseradish condiment. That's what I would do. It's also my secret ingredient in ratatouille -- just a bit adds that certain something.
Yes, I was shocked at how similar this is to a traditional Central Asian recipe called "besh barmaq". The biggest difference is that that one uses large homemade noodles and skips all the condiments at the end like pickles and mustard.
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.
That's a great idea to take the veggies out after an hour of cooking. Thank you, great presentation.
Very honest and healthy soup...When I went to Macchu Picchu- Perú I tasted a soup like this...with more vegetables (celery, white cabbage, casava, sweet potatoes, yellow potatoes, something else) and is served the same style..meat and vegetables in one plate, broth in another plate..the different is that they have so many sauces and creams with hot peppers, delicious, that was unbelievable experience. Sanchochado is the name of the soup.
Etymology lesson so interesting! ... I'd never before heard that
French Culinary Terms are the basis of almost everything in our Culinary Lexicon :)
It's very similar to our Filipino Nilagang Baka or Bulalo
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
Amazing. The layered development is probably what gives the flavour and makes it long lasting.
Tu parles super bien anglais. Chapeau !
Merci Monsieur, great video! I always learn from you. Regards!.
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 have been to Chartier several times. Such a wonderful way to experience living history!
I attended a cooking school in Manhattan where we cut an onion in half (around the equator, not lengthwise) and caramelized the halves in a skillet for an hour, then added to the pot au few. This gave a BEAUTIFUL amber color to the bullion, which was served first. Chef said don’t overdo it though. I suppose she meant don’t burn the onion.
Interestingly in that old recipe I used the way to colour the bouillion is with caramel
icc or ice?
It's not the way the recipe tells you, but other than that, caramelizing an onion half is a widely used procedure to generate a certain colouring. Personally, I brown the onion very dark and sometimes even leave the skin on if the stock/broth/sauce or whatever is passed through a cloth or strainer later on. To my knowledge, with the skin on is also the only way to reach that nice dark brown colour of a rich gravy.
The way you cut the onion, as you said, interestingly makes a difference in taste indeed. Cutting it lengthwise brings out more the natural sweetness of the onion while cutting it the other way generates a sharper, richer flavour. It's got something to do with how the cells are arranged and get more or less damaged by cutting.
Another method to brown any kind of liquid dishes is to pan fry tomato paste and deglaze with stock or red wine, which also adds a bit of acidity to the taste in the end and roast aroma if that is what one is aiming for.
French onion soup
So, 12 cups, then 1, then 1. Great to know. I have a 16qt kettle that I could make this in for a large batch. This is perfect for days like now where we are beginning to have raw, rainy, chilly weather. The house will smell devine for hours and you can feel like a stove goddess.
When you removed the simmering veg from 1st part of recipe it reminded me of when I make home made chicken veg soup. My kids used to love eating the carrots. Let them cool off and they would devour.
Now, years later, I am not worried if my broth is clear or cloudy. At the end I pass all my original flavoring veggies through my processor till pureed and add it in. So beautiful meat or poultry, fresh veg and the originals. This recipe of yours...I wish we had smell-o-vision!🤣 Love your recipes.
Chez moi ,Portugal, we add pork meat too but we cook everything in the same pot,the rice is made in a different pot and cooked in the boullion !
Great history lesson. Brilliantly done. You are easy to listen to and articulate. Your English is much superior to my French. Thanks for your instruction.
my pleasure and glad you like it 🙂👨🏻🍳
I love vegetable soup with or without meat or chicken, but your chef is the best because when i did it your way it was even better thank you so much
That was great, thank you my fellow frenchman!
I'm making my first pot-au-feu tonight and I suggest using cornichon instead of gherkins for additional authenticity if available.
In Italy it is called "Bollito", very popular in my area (northern alps bordering with Switzerland) and it's delicious, i dont know why it's not more popular all over the world.
Sounds a beautiful area to live my friend. After Brexit you must come over and visit Accrington or possibly Grimsby ..... if you're allowed in ! ~
A version of this can be found in every culture.
My mother always called it Lesso, would serve it with a tomato and pepper sauce.
I think you can re-use the bones as well for a bone broth.
I put the bones of chicken legs or wings that I ate in the freezer and when I have a good amount I make chicken bone broth with it.
the bones were already boiled for a few hours, not much flavor left
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 don't think it was 10 years ago.
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......
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!
An elaborate beef stew. Beautiful and tasty!
I love how you apologized to the pickle.🥰
In Peru this soup is called “sancochado” it is really good!!!
simple yet inspiring cooking... nothing fancy... and I bet it tastes out of this world!
This is very rustic, simple and unpretentious recipe...I like it a lot.
Looks delicious. I love French food. One of my favorite picnic meals in France was baguette, cheese, pate, and grapes. Then we'd walk off all the calories.
Sounds good, I did the same in Paris, but then took a leisurely stroll through the Louvre, not being concerned whatsoever about the calories!!
Ron Schlorff We weren't either. I lost weight there.
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 😉
This is similar to a most famous traditional dish here in Vienna: Tafelspitz. This word designates a certain beef cut, see regiowiki.at/wiki/Datei:Rind-Schwanzstück.png, but other cuts from nearby locations may also be used, according to the "Wiener Teilung", i.e., the Viennese way of dividing rump and round: Kruspelspitz, Kavalierspitz, Schulterscherzel, Weißes Scherzel, Hüferscherzel, Mageres Meisel. The quality (juiciness, layers of fat) varies slightly with these sections; I rather go for a Schulterscherzel if given the choice.
Preparation requires the bones to be cooked for half an hour before the meat and vegetables are added. It may be served as two courses. First you serve the broth with a julienne from separately cooked vegetables and some ingredient, e.g., Fritatten (thin pancakes cut in strips) , Grießnockerl (semolina dumplings), Schöberl (a simple salty "cake"). The meat must be sliced correctly across the fibre and is served with Erdäpfelschmarrn (small (!) pieces of cooked potatoes, roasted in the pan), Apfelkren (horseradish in apple sauce), Schnittlauchsauce (made from sour cream or milk, egg, bread and oil, but always with plenty of chives), and some vegetable (spinach, green beans, etc).
Sounds very delicious!
Irealy enjoy watching you cooking and when is done I allmost feel like eating it!!!Thank you...and go on!!!
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!
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!
Amazing!Thanks for recipe
Thanks so much for the videos, you are my go to expert on french cuisine! merci beaucoup!
Looks yummy and I could eat that all week long, especially for breakfast.
Had to watch this after seeing Anthony Bourdain eating this with Paul Bocuse at one of Bocuse's restaurants (along with a bunch of other SERIOUS dishes) , totally blew me away, thanks.
Its interesting how simple soup can look elegant and beautiful.
It's French :D
@@gilbertdumotiermarquisdela3037 everything in French is beautiful hehehe
In Mexico, this dish is called "Caldoo de Res", Soup of Beef.
in Costa Rica Olla de carne
I find it funny that the host claims this is the basis for all soups... As if other cultures didn't figure out how to boil meat and vegetables. Typical egoism of the French though lol.
Typical whiners whining about others egoism smh Where's your dignity, people!?!
En España le decimos puchero o cocido.
In America it's called stew. What a production, it's simple, all cultures have their own rendition of it.
I can eat soup in the hight of summer. Love it! First course, soup, then the rest.
I'm reminded of the french influence on Mexican cuisine with this video.
bravissimo,real cooking is respecting ingredients,valuing real flavours,and'simple' is not easy as it looks,#1
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.
I shall try it out soon
In Uruguay and Argentina (and other parts of South America) we have a very similar soup, called "Puchero", refering to a large pot "pultarius", where we put and cook every thing together. I enjoyed the French version of it very much. Thank you.
En Perú se llama "sancochado",obvio que es una influencia europea
Quite an entertaining channel here, and your viewers' comments are much better than on other cooking channels!
This is basically the same as German Rinderbrühe.
Instead of taking the vegetables out after one hour, I put them in only for the last hour of simmering for the same reason. Would that make a noticeable difference?
After taking out the meat to cut it in edible pieces, I put the 2nd load of fresh, mouth-sized vegetables directly into the broth, add the meat back and let it simmer till the vegetables are done. Done, German Eintopf.
What I like to do is take the onions, cut them in halves, put them face-down into the clean pot and roast them till they're brown. Then I take them out, put the meat and cold water in, from here on it's the same.
Omg so that's why they're called restaurants?????
My mind imploded
It's actually really sad. Most restaurants today will have a negative impact on your health instead of restoring it. It would be nice if we reverted to those values. I think there's currently a movement toward health, but there's still a long ways to go.
@Tri-Shake-Atops, you have a fascination with dinosaurs. We at least know for a fact what is not a health food. And fast food is in most cases one of those things. We're not that lost. When a food contains 100 different ingredients with the first one being high fructose corn syrup, it's safe to say it's unhealthy.
@@cindyo6298 I agree that the additives we put in food nowadays are incredibly unhealthy, and it's mostly based on profit that we allow ourselves to eat a lot of this stuff. We are also very wasteful in how we manage our food, and future generations will likely look on how much waste we produced with awe and resentment (if they exist). Granted I still think we are much better off then our ancestors,.
Being given the CHOICE of what we want to eat is more than your great-grandparents had. I can go from eating pizza (requires several ingredients) one day, to eating raw seafood another. I don't live anywhere close to an ocean, and of the usual ingredients found in a pizza, the only ones I've personally grew were tomatoes and herbs. I feel blessed I live in a time period where I can enjoy eating stuff that 1000 years ago an Emperor couldn't even imagine. But I do worry that this blessing will not last, even in my lifetime, and that my children won't be able to enjoy the simple pleasures I take for granted everyday.
Mine exploded.
@Tri-Shake-Atops I find your know-it-all attitude very disagreeable. STFU.
I'm so happy you mentioned Chartier. I love that place!!
Thanks
Love the way you bring this basics to us. Very nice monsieur, merci
In the Philippines we have a similar verion of pot au feu and its called “Nilaga”
Specifically “Nigagang baka”
Really love your channel! I bought my own copy of Escoffier. French cooking techniques have done so much to food culture. Only Chinese can even claim to rival its sophistication. And your videos are such a great guide to the fundamentals.
A meal much to my liking. I also like to boil a head of cabbage, when it’s fork tender I add a beef Kielbasa rope to the hot water to warm it up, split a baked potato, add butter salt and pepper, cut up cabbage and beef rope and add to the potato. Very hearty meal and delicious.
I really like the history behind all your recipes!
Thank you very much for the recipe. The history is fascinating. I think the bouillon does help people with respiratory infections.
Perfect! only I would slice the onion in half and scorch both faces on a hot pan until almost burnt - the taste is heaven and you will notice the smell immediately
We (Croatia) do something very similar. Quick way(not the best but hey), is to do this in a pressure cooker after cleaning stages(takes only 30-40min). Then you strain it, add thin sliced pasta or semolina dumplings and make the soup, and serve meat with some potato mash and simple tomato sauce(flower on oil plus tomato puree plus water). One of my favourite dishes. Make sure u use somewhat quality beef from butcher, none of that supermarket horror
This is a great video. The history lesson here was fantastic
انه لذيذ وشهي وطريقه الطبخ بهذا الشكل رائعه خاليه من الكوليسترول
Addicted to this channel. Thank you once again Chef.
🙂👨🍳thanks for watching
The technique you are using here is baically the Italian technique we use to make bollito. The only differences are that we would start the bones boiling in the cold water and add the rest of the meat (which include hen) once the water comes to the boil.
La Cuccina Italiana e Francesa sono, tavolta, le stesse. Plus souvent que parfois d'ailleurs.
I am so glad and happy to have found you and feel that zi should be paying you 💁♀️somehow 🙏💐
@17:20 "...but of course we have to be indulgent..." indeed we do chef. After all that effort and technique you deserve it. 🙂
This method really clouded up my bouillon: thanks for the etymology lesson 😂
Hello Stephan! I luv your food history lessons! It makes me smile! Thank you so much! 😉👍
Wow.... cool. At the end of the video as you started adding the boiling broth to the meat, and then layering vegetables and different cuts of meat with more broth it got me thinking about the similarity to Vietnamese Pho. Given the French influence on Vietnamese cuisine, I wonder if there is a connection. Pho being a beef broth served with different cuts of meat, noodles, local vegetables and local condiments.
Most likely, thats also why Vietnam is basically the only country in Asia where bread is popular and they're good at making it.
How this word Pho is pronounced? is it Vietnamese or could it be borrowed from the french pot?
(in pot the t is mute, hence is pronounced "po")
Pif de Mestre I believe it is pronounced “feu”.
@@pifdemestre7066 Vietnamese Pho is indeed inspired by Pot Au Feu, and the word "Pho" is actually pronounced exactly like "Feu," with the accent added, of course :)
@@kellyvtmt : Interesting, thank you for the answer.
(I was not expecting this word, but now that you point it, it make sens)
En plus de la moutarde il y a aussi l'option vinaigrette et/ou fleur de sel
He's saying/ translation : On Top of the mustard, there is also an option to add vinegar and/or sea salt
I love the historical information you add. Great delivery!
The introduction is fascinating, thank you.
Thank you for the history lesson. Here in America we have always been taught that President Roosevelt was credited with the expression,,
"a chicken in every pot". I appreciate it.
that is interesting🙂
@@FrenchCookingAcademy Right, like all politicians he was promising a lot!