Julia Child's Pot-Au-Feu may ruffle some French feathers
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- Опубликовано: 16 мар 2024
- Everything in a big ol' pot! Unless you're Julia Child, then you add everything in to many different pots. This French Classic, Pot-Au-Feu - A Traditional French dinner hearty and comforting, that's meant to bring family and friends together, generation after generation. Following along to the recipe in Julia Child's "From Julia Child's Kitchen" (I bought it used)!
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Ingredients:
Beef Stock:
2 or more quarts or pounds of beef bones
3 large carrots, chopped
3 large onions, roughly sliced
cold water to cover everything by 4 inches
1 large washed leek
3 celery stalks
1 tb salt
1 large herb bouqet: 8 parsley sprigs, 1 bay leaf (or 2.5) 1 tsp thyme, 4 whole cloves, garlice cloves, crushed and unpeeled)
The Beef:
5lb's of stewing beef (I used chuck, shank and boneless short ribs)
kitchen string
Vegetables:
(using the beef stock to cook everything)
white turnips, peeled and quartered
parsnips, peeled and quartered
carrots, peeled and quartered
1 head of savoy (crinkle leaf) cabbage, steamed
Potatoes, peeled and boiled
& chopped parsley to make it pretty! 
Развлечения
As a frenchman I can assure you that no one is using that many pots and pans for a pot au feu that level of insane tedium is just Julia being Julia 😂
I'm not French and I think it's just tripling the work for Pot Roast.😅
Just put the vegetables in towards the end of the cooking time, this way they don't overcook. Totally unnecessary to cook them all separately.
@@krissanderson5004
Sorry, disclaimer from Paris, here : a) cooking your cabbage in the beef-stock will give an irremediable sulfury smell, and make it prone to going sour much sooner...
b) you also need to boil your potatoes separately so they don't cloud your broth with starch. I do hope Jamie didn't pour that part back into the whole pot. Faster spoiling will also happen because of potato starch.
c ) not sure how "starchy" parsnips are, but blanch them separately too, if they are at all ! Hope this helps...
That recipe is what my friends and I always described as being able to feed the entire Dutch army.
Hence the channel title. And why we love to watch his channel.❤
"I will never run out of recipes. That's a threat ... take it seriously .... " Jamie--you're such a hoot !
With almost 50 years of experience let me assure you - you always need a bigger stock pot than you think you do.
The one true voice of experience in this thread.
"'...aroma fills your kitchen...' ...m-my nose is stuffed." 🤣
As a French I can tell you Julia must have loved doing dishes because NOT a single soul will use that many pot.
Pot au feu is so good during the winter season 😋
During my childhood my grandma used to cook it with the chimney in a pot so big it was as tall as my 6 years old sister 😂
I was going to say Jamie needs a bigger pot.
"A cooking treasure" - Yes I heard they are very Fond of it.
Oow!
I see you with your fond 😂
Go wash up all of Jamie's pots and pans for that afond.
I'm older than dirt but I still like to tackle lengthy recipes. Because my stamina is limited, I break this down into 3 stages. Stage 1 make the stock--can make way ahead & freeze. Day 2 cook the beef & refrigerate the whole pot to make fat removal easy. Day 3 the veg & reheat.
I know its a French recipe but that dish would pretty much adorn any Irish table on any given day. You've never had parsnips before? So, you've never had the pleasure of honey roasted parsnips or carrot & parsnips (which is basically a carrot & parsnip mash)? Maybe it's because I'm Irish and root vegetables are the only damn thing we can grow in this damp and cold climate, but parsnips are a staple vegetable in our diets, lol. Wow you are going to have beef stock for days, teehee. What a great recipe. Just reminds me of many Irish dishes. Lee :)
Parsnips are an under appreciated vegetable. When I mention them, people look at me like I have two heads.😄
A delicious veggie….
Definitely one of my favourites @@sabinekoch3448
I was thinking the exact same thing
Parsnips are amazing. Any dish a carrot can go into, so can a Parsnip.
"As a business expense." I laughed at that line.
Probably justifiable, but made me laugh anyway.
I took it as a threat. I know you mean it, Jamie, but every time you make a Julia recipe, it takes a whole kitchen. I’d stop at the stock, then store most of it and make some other less burdensome dish. Parsnips and turnips are great, and try parsley root, too. Root vegetables are so good.
I'm lucky to have learned from my mother that the stock vegetables were different from the table vegetables. Stock vegetables and bones are removed and set aside when the stock is cleared up. She always put the veg we ate along with the stewed meat into the soup or stew about half-hour before dinner. The mushy stock vegetables and bones went on top of the dogs' kibble, which was an enormous treat for them.
Not the onions, I hope!
That's crazy, cooking everything separately? Not necessary. I realize, Julia says, and her's is a high end version...BUT, a winter meal when I was a kid was a New England Boiled Dinner...best dinner ever...my mom made her own corned beef brisket, took 2 or 3 days, that went into the pot, and once the brisket was close to done the whole potatoes, carrots, onions, and cabbage wedges went on top, all together in the same cozy Jacuzzi of goodness...we could hardly wait, and the aroma was amazing...finally, at dinner time, like diving into heaven it was...mash up the potatoes and carrots on your plate, add butter, add a little pepper, salt, the meat was falling apart tender, oh so good. I guess I'm going to have to make that now, before the weather gets any warmer! Thanks for Julia's take though, funny how simple food can be made to be, well, complicated, and then it's fit for Queen Julia. I do love her though. 🌸
Just had that for dinner tonight. Happy St. Patrick’s Day!
Yes! This midwestern girl got hook on a NE boiled dinner when I lived out that way. You described it, seasoning and all, perfectly. Made me some today for the wearing of the green. ☘️
The New England Boiled Dinner is so much cheaper! I know what shanks, brisket, and short ribs cost; they aren’t cheap on their own, and together they’re a fortune. The corned beef “hotpot” is more economical and lots easier (and quicker) to put together and clean up afterwards. Too bad Jamie is so in love with JC when there are so many wonderful cuisines to explore. I guess Jamie gave up on the Foods From Around the World alphabet at “B” (?) when there are still so many letters left. Hey, Jamie: try making Musakhan!
Jacuzzi of goodness. I'll be using that phrase for years!
Yes! I grew up in southern Maine and LOVED my mom's boiled dinner, always corned beef, never ham like some do. She knew the timing perfectly and the best part was the hash she'd make with the leftovers, all crisped up with fried eggs on top. Perfection.
My toddler loves Jamie so much! She calls him "guy cook" and will ask for "guy cook cake" all the time.
Perfect timing it's time to put the toddler down for a nap and mom gets to relax with a new video.
Same
Maybe to cut down on the pots, you could roast the potatoes, turnips, and parsnips in the oven? That would also give some different flavor components to the final dish.
Parsnips are way better roasted. I've found that they smell a bit like pee when thrown into a soup. Maybe they only smell that way to certain people?
@@abracadaverousMight be the whole genetic thing like with cilantro. Smells like a gingery carrot to me.
You are a real trooper. All those sauce pans. It looked wonderfully presented. IMO….There are ways to only use 1 or 2 pots.
A slow cooker is a great way to make stock. Doesn't need as much babysitting as on the stove and the stock tastes just as good to me. This recipe looks perfect for a cold, dark winter's day. Yum.
i've been cooking Pot au feu for like 15 years and this JC's recipe seriously gave me goosebumps. It is the kind of wintery, hot confort food you can share with others, or eat by yourself with a smile and i seriously don't understand why she makes it look so complicated and long recipe when it is supposed to be one of the simplest dishes. Just blanch your meat a few minutes, rinse it, put it back in the pot with water, veggies and flavor elements* and make it boil for 1.5 hours (or less is you're using a pressure cooker). Sure, cooking time have to be adjusted depanding on the vegetables (like potatoes if you use some) but you really don't need to monitor it like milk on fire, like we say in France.
*You don't even need stock : we usually use a slightly burnt oignon, another oignon pierced with cloves, a bouquet garni and a marrowbone, it is more than sufficient to have a succulent pot-au-feu and a rich broth.
It's even better the next day after cooking ;)
I cook all the veggies in the big pot but just add them at the correct time they need to cook before serving, so turnips would go in 15 minutes before serving, the pearl onions 30 minutes, etc, so they will all cook for their appropriate time and just be done right before serving. Just toss in the ones that take the longest to cook first and progress down the time as you prepare them. Other than roasting it really does become a one pot stew. Oh, and the shanks should have been seared with the bones!
To make it even easier use fingerling potatoes and baby carrots, I like the multicolored ones.
Agree!
Yes, exactly!
This. exactly.
I'm sorry I've missed so many videos! My algorithm made you disappear :( And I love your show. Keep making gold. Subbed, no more losing your face.
Same
Yeah the algorithm has been so weird this week! Lots of creators I sub to not showing 🤬
You can freeze the stock well as ice cubes. Makes it easy to just take out however much you want for future recipes.
Great tip--thanks.
I do that. I bought baby food freezer trays which are perfect 1 oz cubes. I have frozen chicken stock, frozen beef stock, and frozen homemade tomato soup. I just toss cubes in a pot or the microwave, super easy.
Had turnips in refrigerator for 2 months. Last week I peeled them, they started to wrinkle, put cubes on the side of chicken tights on the skillet and forgot for about an hour. The turnips were sooooo good. Underused vegetable
You're the Best mate! Happy ST Paddy's day 🇮🇪🇮🇪🇮🇪🍀🍀🍀🍀
FYI for no particular reason. The Vietnamese made their own version of Feu and called it Pho. So now you know 😅
A legacy of French Colonialism, in fact.
That is beautiful lol pho is one of my top favorite foods
Wow, that’s interesting🤟
Ooh that's why it's pronounced feu! TIL.
Omg, that makes so much sense for the etymology now!
When I follow a recipe now and it calls for black pepper, I automatically think "Do I add a hoot of pepper? Half a hoot?"
Whatever, as long as you never add chilli jam!
"it's all about togetherness"... That's what meals should always be about. We germans tend to forget that. But it's about company. About sharing time and good food and having quality time together. Does preping a good meal take time?? Hell of course it does! But the smiles on the faces of everyone having a good time makes it with a thousand times!! Thank you for that great video!
I mean it's not even about time, it's not like a fast mean eaten with good company doesn't bring ppl together after all
Why did you single out Germans?
@@erzsebetkovacs2527 Because i can only speak for the people i know. And the majority of them is german. But i‘m aware that most probably we aren‘t the only ones. Regrettfully.
I love this one! So many pots for 1 meal in A pot😂😂😂! But i loved the execution, the commentary, and your sense of humor! It’s really does look and sound like a great dish!
I always use half the veg in beef dishes in the stewing step and add the rest an hour before the beef is done. You still get the satisfaction of the veg without the disintegration
I learned that adding salt in the beginning, renders the beef tough. So I always salt when the beef is done.
Hi Jamie,
I intend this as great complement so please don’t take it the wrong way!
It’s just me since my husband passed away almost 6 months ago and I don’t socialize much so I can’t imagine ever making most of the dishes you make BUT I LOVE watching your videos! 😊😂
I hope you understand the level of this complement!
For those of you that don’t, Jamie is just that much fun to watch tackle these complicated recipes!
DAMN DUDE!!! 😂
Hi there, so sorry for your loss ! Obviously, you needn't set off onto a five-pound meat menu, BUT you should use this moment of fun to throw a few veggies and a couple of pounds of chuck in the pot, with a few of your favorite trimmings ! It 's "soul-food", good and healthy way of getting back to taking care of yourself, and it' ll keep in the fridge, if you re-boil the stock once a day, and don't forget mustard or horse-radish on the side ! Take care...
So sorry for your loss. I can’t imagine how quiet your home must be. Perhaps make something similar to this dish in 1/4 portions to bring the smell of this meal to your kitchen. Invite a friend over and open a bottle of red wine and share memories. Best wishes.
Really nice 👍 to hear you live this channel, I agree This is saving my soul too. I hear you. Stay positive stay safe and know , in fact your not alone. Truly hear you. Blessings.
My grandfather used to grow leeks. It used to be a pastime activity with leek shows and prizes etc in a few parts of England. Trust me when I say that's not a large leek lol
I used to make pot au feu for a big dinner with friends in the wintertime, we would borrow tables and chairs from the neighbors and have 20 people over for dinner. The recipe I used was a little different though, with osso bucco, short ribs, and fillet mignon. The vegetables were always carrots, leeks, whole little onions, celery root (celeriac), cabbage, fluted mushrooms. We cooked the filets to medium rare, the short ribs and shanks were cooked in the pot with aromatics and lots of red wine to make the broth, then strained and defatted with the tender meats set aside. The garnish vegetables were put into the broth in order of cooking time and the filets were poached at the end. Everything was put decoratively on a large hot platter, and served with pots of mustards, cornichons, a garlic aoili, and then afterwards everyone got a bowl of the beautiful broth with toasted sourdough and garnished with chopped herbs (parsley, chives, chervil if I could find it). It was so nice and warming, the house was hot and steamy, we had lots of wine then warmed Cognac after with a cheese plate and Sees chocolates and ripe whole pears. Or, I would make a red wine poached pear dessert with a little lemon sorbet. The leftovers were the best, usually only a little vegetables were left, so I would add more vegetables and make cheese toasts to go with that. Now it’s just me so I haven’t made this in years but such nice memories of happier times with that dish.
I've literally never done it myself, but I've heard [from multiple RUclips chefs] that you include the onion skin in stock for color.
The primary idea I have garnered from all Julia's videos I've seen is this, treat each component of a dish as if it were the only one. Cook and seasonit then add it to the whole. That way each component will contribute its own special flavor to the whole.
I can so clearly remember watching Julia Child with my family and all of us questioning her sanity. I have started rewatching her shows on youtube. She still makes me laugh. Every episode she'll be prepping something in a messy difficult way and usually says something about how she prefers an entirely different easier method. Or vice versa. Very entertaining. I was trying to think of what I could say about this recipe, I can only shake my head. It's just Julia.
This guy is the best train wreck of a home chef that somehow makes it work and somehow more relatable if you were to attempt it at home yourself. Bravo sir!
Jamie, you are fearless with these daunting recipes!
Parsnips are one of my favorite veggies! I make them by par-boiling them in salted water that I've added a little sugar to. When they are about halfway done (check by poking with a fork), I drain them, then transfer to a skillet with about 2-3 Tablespoons of butter, and the same amount of sugar (white or brown, but I like white best for this), add salt and pepper to taste. Cook until browned and tender.
My husband's mom always called it "space food" to make him eat them. He loves them this way too, and he's not a veggie person usually.
Try roasted parsnip and apple soup. It's delicious.
@@nellgwenn Ooh that sounds interesting! We do like trying new things. I made lasagna soup last week, added my own touches, and it was delicious! A lot cheaper than making a huge pan of lasagna too because you don't use nearly as much cheese. Just add it to each bowl instead of layering it in a roaster pan!
Ooo yes parsnips are great, I always add them to stock it adds a different dimension.
Especially in chicken stock---taught to me by my Polish grandmother--Poles love soup.
Parsnips really are underappreciated. They're my favorite though and it's not a holiday dinner without them.
Hope you start feeling better soon and yes no dairy when you have a cold . Dairy sometimes cause more mucus congestion.
Love your work man! This may get lost, but - I’m pretty sure when a recipe calls for “cover with one inch of stock,” it doesn’t mean put in enough stock that there’s an inch of liquid on the bottom of the pan, which I think is how you interpreted it. It usually means to put in enough stock that the vegetables are fully submerged with one inch of liquid above them. I don’t think it dramatically effected the outcome but worth checking what Julia meant there!
a nice simple one pot recipe that only required every single pot, pan, cooking tool, and utensil ever devised in order to make it as instructed
I know these aren’t necessarily released as soon as they happen, so I’m hoping you’re already feeling better, but if not, good health to you!
You do leave the onion paper on when making stock but that's because it adds a lot of nice golden color.
Parsnips are probably my favorite vegetable. They're really good if you peel and cut them into sticks, then bake them in the oven with butter and just enough broth to cover the bottom of the pan, flipping the sticks when you refill the broth. It's done when they're soft.
This is a fall tradition at my house! I make it with blade roast and do it in a single pot, a pressure cooker, which takes a lot less time. It doesn't beat the flavour of simmering for hours but is a close second. In the French-Canadian tradition, it has green cabbage in large chunks, just like you used. I don't think it's something we made up, there are probably regions of France who use cabbage and others that don't. We also traditionally put in green beans. Maybe that's just because those were harvested at the same time as the rest of the veggies, but it adds a nice freshness against the roots vegetables. So maybe it's not trully French, more of a riff on French food, but man, is it good!
Love these Sunday videos!
How do I feel about cabbage? I am lucky, cabbage is good for you and cheap and I love it.
I hope you are feeling better soon. You are a solider for taking on this recipe while sick. I would have filmed a nonspeaking video of me making bay leaf tea and taking a nap😅
It does need a large cottage loaf or a couple of baguettes (dip in the drip!).
I love the cooking marathons!
This was a wonderful video Jamie. Thanks!
This is a very traditional winter dish here in Argentina, it's call "puchero" ✨
That was wonderful.
Perfect video for me today😊- we’re going into autumn here and this sounds divine!
I've never made this. I had no idea it was giant meat tea bags. Crazy. I usually make my beef stock/broth in a pressure cooker (90 minutes at low pressure)...I think it's kind of the same story as the Beef Bourginon. You could make it a lot simpler, but Julia does all the separate garnish steps to get that ideal texture and flavor. I like the Vietnamese approach to this best: pho. If I'm going to the trouble, I make that instead.
The final product looks amazing and I'm sure Julia would be very proud of you 😀
Jamie's voice sounds melodious! Beautiful tone and draws me in even more!
When I make cabbage soup, I start by browning the leaves in olive oil and butter with some onion and/or garlic, and salt. This makes it very flavorful. After that, you can add it to ham in a soup, or into any dish you like.
Some of my favourite cuts of beef. Looked absolutely fabulous
One of my favorites! Great cooking!
There is no way I would ever make a recipe that takes that much work, but entertaining to watch you so it.
Knife/cutting 🔪 🗡 🍴 skills are getting dope, Jamie. Keep up the wonderful work. Love ya 🎉❤
This is very good for your cold!
"All pans on deck" - you can say that again! :D I like that the recipe can use many different types of meat. The combination of beef and pork and even a chicken thrown in makes the stock more complex and tasty. I do that when I make stock all the time. I love roasting the bones of those shanks and saving the fat and marrow, mixing them with butter (or not) and using it to spread on bread or use for fat in cooking - sooooo delicious!
These pots are on fiiiiiiiire
This will be our Easter dinner, tag team with my Son in Law. Thank you, well done!
This is hilarious. 😆 Loved it! 👍 A labor of love!
I think Julia had a dislike for her dishwashers considering the amount of pots and pans she always used lol.
Your shirt is amazing! good vibes….love the vid.
My grandmother used to make Pot-Au-Feu (called it Podeveutje for the Dutchies here). I always thought she made it up, since she chucked in absolutely EVERYTHING! But I just learned that it's an actual real dish.. Mind blown!
I am doing the Irish version in honor of St. Paddy today - corned beef, carrots, onion, potatoes, and cabbage.
By the way, is that a new Nakiri-style knife you used on the vegetables?
I made a stew once with parsnips, I think it was a Spanish stew maybe. Parsnips were ok, kinda tasted like soap/shampoo to me. Parsnip is so fun to say tho! They also always make me think of this Jim Henson special I loved as a kid called “The Tale of the Bunny Picnic”, the bunnies loved their pickled parsnips. Loved that movie!
This looks like so much fun unless you don't have anyone to take over the pot washing afterwards. It looks AMAZINGLY YUMMY!!
Great demo, Jamie. (I just came across your videos this a.m.). Using the less expensive cuts is more important now with higher grocery prices.
Added to my Food Playlist!
Lovely recipe! I agree that separately blanching is tedious but typically helps retainaing a clearer sauce. Nothing fundamentally wrong with precooking in broth, but lightly salted water ensures color retention and avoid any potential taste interference. Ultimately, if you've done it one way and enjoyed it, all the power to you 👍🏻
J'adore pot au feu!
my mom used to make beef stew from scratch inckuding the stock. same veg. her english version. not so many pots but just as i imagine yours is delicious so was hers. these recipes bring back wonderful memories. time to make some!
thank you for yet again a grrat video
Parsnips are lovely! Glad that you are introduced to them through this recipe. I hope you fall in love with them. ❤
Great channel Jamie. I look forward to each new episode, and watch earlier videos in the interim. Happen to be boiling a corned beef today. Keep it up, you are a natural at creating content. Forks way up, Dude!!!
A boiled dinner is a Canadian dish too. Very common on the east coast. Made with either beef or ham. All cooked in same pot from start to finish. I used a large roaster to have enough room, or a large crock pot. You cut the veggies in to chunks not bit size pieces. They retain their structure.
This looks delicious.
Oh the mouth watering loveliness.
My mom makes a similar dish (i guess every mom does), but she uses one of those giant electric roasters and usually uses corned beef or ham hocks for the meat. Usually, there was also a rutabaga involved. She just called it "boiled dinner." Still love love love it.
Parsnips are the absolute best. Love them (and turnips) in my stews.
I feel ya’! Against the grain or with it- I can’t ever tell lol
Looked more like 17 pots au feu. :-)
Oh who hasnt had a cold recently... Been in bed for week not able to do anything without coffing at anyone🤦 thanks for the video just gets me in a better mood and warming me from the inside🥹
I ate more than my fair share of mom’s pot roast growing up. She Always used a chuck roast and her cast iron Dutch oven. Great flavor. Same with her stew. ❤
Wow, a lot of trouble but it seems worth it. You need a cold Winter day to do this, and a crowd to eat it. Thank youl
That was a crazy amount of work Jaime but I bet it was delicious. I hope your cold is better now too.
When Jamie said about it being the perfect food when you’re feeling sick all I could think was I could have had about 3 naps in that time to help me recover. If someone else wanted to make this for me when I was sick that would be a different story. Jamie also should hire a person to wash dishes for his videos. I feel like that would be a good little job for a student and they would get fed too win win.
i'm glad you paused at one point to comment on how insane it is to do this recipe with so many different vessels. julia sure has a way of making simple country recipes as complicated as physically possible
False. He explained the reason. At the quantity he made it would’ve taken longer. Not hard to boil potatoes and put a pot in the dishwasher.
That will help with your cold! 👏👏👏
A good pot-au-feu is to die for. I agree that cabbage is not what I usually expect in a pot-au-feu and though I wouldn't have chosen to add it, I'm sure it was delicious!
Well darn i did this a good 30 years ago. Only ever cooked it once. Lovely but was to what i know today .... was a tad over complicated for the result. Today a better way and more tasty result is possible. Great vid and brought back memory's.
Huh!, whaddya know. I have a cold too. I'm nursing a hot cup of peach & orange tea while I watch you create.
You may want to try the French medicine for a cold: the grog. A tea with lemon, sweetened with honey and add a shooter of rum. Drink hot before bed.
im also sick! what a perfect video to come out today
That was a most insane level of time and pot use for a one pot meal. 2 days. Impressive and terrifying.
Great job! You certainly have personality, plus. I haven't made pot-au-fue for years and think I shall. Well, in October. I'm thinking more simple foods these days and much less butter and cream. (We made my mom's 1960s chicken pot pie this week and after dinner, we couldn't get out of our chairs for hours: Lard, butter, butter, heavy cream, more butter. Delicious but oh my....)
As I recall, we put an enter thyme plant (well, almost) in our pot-au-feu and serve it with cornichons, mustard (nothing fancy -- even French's yellow is delicious if that's what you have), and some grated horseradish, on the side. No strings and lots of in-and-out of the pot.