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.
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.
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.
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.
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!
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.
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.
@@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.
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).
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'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 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. ❤️
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.
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.
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......
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.
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.
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.
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
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.
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!
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!
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.
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
@@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)
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.
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.
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.
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.
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!
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.
Merci pour ces conseils et j'ajouterais que votre anglais est parfait. Je connais le pot au feu depuis mon enfance lyonnaise : ma mère en faisait souvent, l'hiver. Pour moi, il manque un élément essentiel à votre recette : l'os à moelle.
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.
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.
@@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.
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.
@@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.
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.
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 😊
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.
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
I liked very much your way of cooking and your way of making it not just a meal but a piece of culture. I'm not sure all the English speaking people will appreciate e very of your subtle glimpses in French gastronomic culture and etymology . I myself found them clever and interesting. Where does your interest in history come from? As for your way of cooking, it is exactly what I like : you make things simple , straightforward, inexpensive , and the result is obviously delicious. French cuisine has so often been linked in other people' s minds with over-sophistication, luxury, hyperboles , stratospheric prices and arrogance, that it is a good thing to demonstrate that one of the most popular dishes of French traditional cuisine is that simple. . Your guests of the day sure were lucky fellows. Too bad i could be there ! So yesterday I cooked a pot-au-feu following your recipe rather than my usual one . In fact mine is not really different but which is n involves horseradish rather than mustard or mayonaise. Indeed, while mayo isn't classical it sure does the trick! I'm sorry for my Frenchman's English which obviously isn't as good as yours. Where did you learn ? i
hi there thanks for your comment 🙂 i learned english at school but also in london where i lived for several years. regarding cooking history it just grew on me as time went. because when you look for recipes there is always little stories linked to them which i really find interesting and it give the dish a bit of provenance 🙂
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 👨🏻🍳👍🙂
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.
Big love, Romania 🇷🇴 we have Beuf soup 🍲 Merci . Buon Appetit
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.
Merci Monsieur, great video! I always learn from you. Regards!.
Tu parles super bien anglais. Chapeau !
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.
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
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.
Je continue à exécuter cette recette chaque hiver et tout le monde est toujours impressionné !
Thank you so much, Iam going to try this.....i live in Kenya and we have the best of vegetables thank agin.
Amazing!Thanks for recipe
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".
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.
Your videos could never be too long and they inspire me to cook. Vive la Cuisine
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).
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!
Thanks
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!
En Sologne we ate it with gros sel and Dijon mustard, I learned to do it this way with the écumoire
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. ❤️
Reminds me of visiting my grandparents. My grandmother’s cooked this for us.. Simple yet hearty, flavorful and heavenly! Wonderful memories!
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.
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
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.
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......
It's very similar to our Filipino Nilagang Baka or Bulalo
This is very rustic, simple and unpretentious recipe...I like it a lot.
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.
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.
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.
Irealy enjoy watching you cooking and when is done I allmost feel like eating it!!!Thank you...and go on!!!
Amazing. The layered development is probably what gives the flavour and makes it long lasting.
Great. Many thanks from someone who is very much a beginner.
simple yet inspiring cooking... nothing fancy... and I bet it tastes out of this world!
I love how you apologized to the pickle.🥰
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 😁
I have been to Chartier several times. Such a wonderful way to experience living history!
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 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's a great idea to take the veggies out after an hour of cooking. Thank you, great presentation.
I shall try it out soon
An elaborate beef stew. Beautiful and tasty!
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!
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!
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 🙂👨🏻🍳
Love the way you bring this basics to us. Very nice monsieur, merci
انه لذيذ وشهي وطريقه الطبخ بهذا الشكل رائعه خاليه من الكوليسترول
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
This is a great video. The history lesson here was fantastic
I can eat soup in the hight of summer. Love it! First course, soup, then the rest.
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.
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.
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 !
Quite an entertaining channel here, and your viewers' comments are much better than on other cooking channels!
Looks yummy and I could eat that all week long, especially for breakfast.
bravissimo,real cooking is respecting ingredients,valuing real flavours,and'simple' is not easy as it looks,#1
Thanks so much for the videos, you are my go to expert on french cuisine! merci beaucoup!
I am so glad and happy to have found you and feel that zi should be paying you 💁♀️somehow 🙏💐
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.
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.
The introduction is fascinating, thank you.
Its interesting how simple soup can look elegant and beautiful.
It's French :D
@@gilbertdumotiermarquisdela3037 everything in French is beautiful hehehe
I really like the history behind all your recipes!
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.
Wow, great history lesson! Awesome recipe.
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!
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.
Merci pour ces conseils et j'ajouterais que votre anglais est parfait. Je connais le pot au feu depuis mon enfance lyonnaise : ma mère en faisait souvent, l'hiver. Pour moi, il manque un élément essentiel à votre recette : l'os à moelle.
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.
Looks fantastic. Love your voice. Will try making it.
Excellent 👍 presentation 👍 as usual. Thinking considering taking ur course
Bravo, Chef !!
Addicted to this channel. Thank you once again Chef.
🙂👨🍳thanks for watching
I'm so happy you mentioned Chartier. I love that place!!
Hello Stephan! I luv your food history lessons! It makes me smile! Thank you so much! 😉👍
I really really enjoyed that recipe and will be making it very soon
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.
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.
Always felt wrong changing the water, then skim. Resonates with me to just skim. Can only remove impurities and keep nutrients. Nice video Stephen.😜
In Peru this soup is called “sancochado” it is really good!!!
Thank you for taking the time to teach us, I love your channel. You are so charismatic and informative. :D
I'm reminded of the french influence on Mexican cuisine with this video.
Awesome 👌🏾👏🏾 here in Manila Philippines we call it *bulalo* almost same process of cooking
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 😉
I'm worried I'm going to start explaining things to people like you; I watch your videos so much.
I've seen that technique in making the broth for ramen! Very interesting!
I thought the mayo was mash potatoe but 10/10 I would try this recipe, cook and eat. I'm getting a German vibe with the pickles. Nice work.
Potatoe is a historical word. Dan Quayle spelled it the same way.
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
I love the historical information you add. Great delivery!
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
I liked very much your way of cooking and your way of making it not just a meal but a piece of culture. I'm not sure all the English speaking people will appreciate e very of your subtle glimpses in French gastronomic culture and etymology . I myself found them clever and interesting. Where does your interest in history come from?
As for your way of cooking, it is exactly what I like : you make things simple , straightforward, inexpensive , and the result is obviously delicious. French cuisine has so often been linked in other people' s minds with over-sophistication, luxury, hyperboles , stratospheric prices and arrogance, that it is a good thing to demonstrate that one of the most popular dishes of French traditional cuisine is that simple. .
Your guests of the day sure were lucky fellows. Too bad i could be there !
So yesterday I cooked a pot-au-feu following your recipe rather than my usual one . In fact mine is not really different but which is n involves horseradish rather than mustard or mayonaise. Indeed, while mayo isn't classical it sure does the trick!
I'm sorry for my Frenchman's English which obviously isn't as good as yours. Where did you learn ?
i
hi there thanks for your comment 🙂 i learned english at school but also in london where i lived for several years. regarding cooking history it just grew on me as time went. because when you look for recipes there is always little stories linked to them which i really find interesting and it give the dish a bit of provenance 🙂
This channel is excellent. So much thought goes in. Interesting fact. Method. Service. Next video follows on.
Continue like that you are amazing!!
Very interesting we love soups in my home. Always a t least 3/4 types in my freezer at all times winter or summer 😛🇿🇦
Magical hints Arefe’sinde shared in the video as always. Thanks
Stefan. Delicious! How do we make escargots?
Etymology lesson so interesting! ... I'd never before heard that
French Culinary Terms are the basis of almost everything in our Culinary Lexicon :)