Classic French Pot-Au-Feu ( Beef Stew ) | Unseen video
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Video recipe on how to make a Traditional French Pot-Au-Feu the easy way. Beef, Vegetables, Slow cooking… With the cold coming, give yourself a treat.
Since it has broth instead of a gravy we call it soup but it still looks fantastic. Thanks for the egg white for straining grease from the soup. I have never heard that one until you told us.
Peace
Na Slovensku tomu hovoríme "hovädzí vývar"
I love you and your Pot Au Feu. My father died in France, Battle of the Bulge. He is buried in St. Alvold, France.He was a French/American, probably 3rd generation and his/my maiden name is Mauzy'. I am 75 and just realized a few years ago, I am really french, well just a little bit. I am so proud to have French heritage and I want to learn every thing about the French way, especially dress and food. Vegetable soup is my favorite food, Winter and Summer. I am making a Pot Au Feu, because of you!!! Bless you and your Pot Au Feu.
Great recipe! Easy to follow and vastly simplified from the stuffier recipes out there. I love the cleanness of all the flavors and the broth is worth its weight in gold. Just a couple of things: I don’t think 2 hours cooking time is sufficient, unless you cheat with a pressure cooker. I let mine barely simmer for 4 hours and it was perfect. Also, unfortunately beef cheeks can be difficult to source in the US, so I’ve used both chuck and shanks. Thank you for a fantastic recipe that’s both 100% foolproof and dead simple to make.
Who's playing at the end of the video?
Merci Alex! Je cherchais une recette inspirante du Pot-au-Feu depuis longtemps!
Ok, fine. Will try
Cheek meat in the U.S. unfortunately isn't very common. I can only guess because how to use it is a lost art. The last whole beef our family bought the processor left the head (cheeks and tongue) to rot. Needless to say I was extremely unhappy. Both tongue and cheek meat are delicious if you know what to do with them. The processor made it right fortunately and we did get a tongue and cheeks from another animal they processed for their own sales. Beef cheek meat is like the best pot roast because of the strong beef flavor and the gelatinous texture of the connective tissue. Marrow bones are another great ingredient that a lot of Americans don't utilize. Very good stuff. I'm really enjoying your videos. Keep educating!
Had a deer neck and some legs in the freezer, took em out and sawed them in somewhat nice pieces (meatbandsaw). Threw them in the oven for an hour and then in a large pot with some carrots, onion, bay leaf and peppers. Also added some pork neck (boneless). Still simmering on stove 🙂 I´ts kind of made as a traditional Finnish meat stew much like yours in the video, food doesn't get much better than this…
So I made a variation of this where you mixed chopped cornichon, Dijon mustard, chives and parsley together and tossed it with the vegetables before serving. Is that American or is there actually a French version that does this too? Just wondering how authentic it was!
Ox tails are not cheap here in America.
In catalonia we have the Escudella (which basically means pot), really similar but normally with pasta and special meatballs inside, it's a christmas tradition mostly! i guess
it's a neighboor's influence xD
okay….. so what is a marrow bone? where do I get one??
Thanks
for some reason it reminds me of " sop buntut " or oxtail soup, an indonesian food
I am way too entertained.
Cool, deconstructed stew..lol
fun fact: this is probably where Vietnamese pho got its name from (feu)
Bone marrow thou shallth use.
We call this dish Caldo de Rez in Mexico is very similar but more of soup.
Wtf my carrots are still rock hard after half hour. That's not a stew that's soup. Also omly half hour for the potatoes? Are they raw inside? I dont get it
Oh god he is hot
am i the only one that thought pot-au-feu translates to "pot of food?"
Comfort food at its best. For plain home cooking, I wouldn't bother straining the stock. It would be too much work for me, and there's a lot of flavor in those gunky stuff.
Interesting….
Well well well… and when I thought that Argentinian "Puchero" was a derivated version from the "Cocido" from Spain… it actually is quite… exactly like that, we add some stuff, like… mmm Sweat Potatoe, Pumpkin, Spicy Sausage, Pancetta and usually cabbage, but those are all just kinda optional. Well, looks like Buenos Aires is not the "Paris" of Latin America just because of the palaces but also for some of the food, funny part is that for us a "Puchero" is something that you kinda do when you dont have money, its cold, you need a lot of food, yet we love it anyways, but it seems that in France is not something that mundane.