How To Make Pot Au Feu: the mother recipe of French soups ( Tutorial for beginners)

hello everyone welcome back on the channel my name is Stefan and this is the French cooking Academy so I'm hearing that autumn is creeping up in American is getting colder and I thought was the perfect time to start talking about soups and as you can see it but plenty of vegetables plenty of pieces of meat and a big pot so we aren't through something quite special but before we can start we need to know we did it all started this soup story and that is the recipe of the day it's called the pot-au-feu and apparently that recipe was the mother recipe of all soups the recipe techniques and demonstration coming up Wow soups it's a big history and the pot-au-feu is the ancestor of all that so we're gonna try to condense everything first let's start with the name pot-au-feu in French means spot and fir means fire which means spot on the fire that terms comes from the Middle Ages where at the time there was no stove in the peasants were basically using this as a stove a fire with a pot with water into it and that will be it it would be always on and you would take vegetable species of meat and they will cook their stuff with the pot on the fire called the Potiphar and they will serve this basically with a piece of bread some of the broth on there and some really low quality pieces of meat in it was a peasant kind of dish later on Henry the fourth I think in the 16th century something like that once came with the famous thing saying I want all the peasant in my realm to be able to afford on Sunday to have a chicken in their pot and it was the first time where it was an attempt to give a name of that way of using this it was called the pulpo and further down the line century went by again and only in the 1800 that really people started to realize that the fact of cooking these meats and vegetables you could really separate the meat and vegetable and the broth to create what we know today as the soup so there was all the soup with the past vegetables and it was on the other side the ancestor of the consumer which was the boom in Paris in the 1800 there was actually people setting boo Yong in little cards and telling you that if you were during this war here Cole you will restore your health and all these medicinal properties to the point that people really liked it they settle down out of their car they open a little shop to sell the bloom and they were called the restaurateur the people that restore health and this is the ancestry of the name a restaurant that we have today so it's quite interesting now back to today of course why do we have the dish still called the pot of food when 360 and when the stove disappeared at the entrance though with the fire we have the stove of today well if you want to recreate that recipe you had to make it a whole dish so people started to take a pot nice pieces of meats nuts vegetables cook everything just the right amount of time and start to serve the meat on what side we have the vegetables we have some condiment which is called the pot-au-feu and this is what we're going to see today when you separate the broth you will have the consomme something we're going to see on another video but today let's start with the pot-au-feu let's cook and now let's start to revive that we see PD Porto first I remember back in the days the blue young and blue on birth is called a beef broth and there was not many vegetable use before because it was all centered around getting that flavor of the beef into water and to make that broth today of course the potiphar is a meal this will welcome a date for people and it uses the meats as well as some vegetables that we're going to be serving on the table and so there's more vegetables at back in the day so we've got carrots and turnips potatoes and leeks and we're not gonna do the food prep as usual as peeling these because it's a long cooking process we're going to wait a bit before we start putting those things that's a bit of an exception today on the right hand side it's not just the one vegetable used for the aromatics is going to be giving some flavour to the beef so not many a parsnip carrots celery turnip onions and leek again plenty of salt pepper corn black peppercorn and some cloves would be very important use different styles of cuts of meat not all the same way you want to vary the flavors I've got some ribs here always to blade some shoulder some and we're gonna need also some beef bones and now let's start the recipe with the good news is that this recipe is actually extremely simple and it's kind of almost like one pot recipe should nothing difficult you go straight to the stove and you already may wonder what happened to the stockpot I had in the presentation the beginning of the video now just to show you that you know first of these different types of pots remember pot-au-feu is any pots that we can use it's called the voice in French and I love that pan exchange them it's only for big big amounts so we're going to be starting here with the bones it says that you have to put first the bones lay your bones this one is a bit big there and we're gonna surround this with all the pieces of meat look how easy that thing is so I'm not cutting any of the meat I'm leaving everything in one bit like in one piece sorry and we're gonna try to have everything on there and if it's too big no worries you can put this on top like that that's the first step once your meat and your bones are in in your stockpot we're gonna be already pouring cold water over the meats and for an interesting twist to the likes you let you know that we're using a different technique that is not the technique from the culinary schools and that is a technique I'm using from an old book from the 1900 that has the recipe of the pot-au-feu and that do not use the blanching of the bones or anything like that and is using a different type of technique in how you distribute the water so very interesting that recipe is based on four liters of water I don't know in cups that might be like maybe 8 cups of something more in gallons but you start off with just 3 litres of cold water to start with so I'm gonna add first three liters of water to cover my meat my water is now in and immediately I'm gonna turn my heat on high and we're going to bring this meat here or the water sorry to the boil and I'll tell you exactly what's gonna happen then when it boils alright so look at this the boils arrive and look how dirty that thing is that's right you know because usually the technique we use in the canary school stop you have to kind of blend things and then discard the water and then start again and to remove all of these kind of big impurities however this technique is interesting because they are saying that you should not discard the water like some of you have been pointing out before when I was doing some chicken stock I've been asking and questioning why are we discounting the water to print that because you're gonna lose some taste that's right and interestingly enough today the technique that cukoo joule goof was using you say you start with 3 litres of water which is by the way guys made a mistake it's 12 cups or point 8 gallons and you do a first boil like I'm doing here and you clean your pants or your broth as much as you can while keeping all of the taste inside okay once you hear you start to add another bit of water so this is 300 mils but one one cap a bit more of cold water that usually immediately kind of reduce the boiling here and we have to bring this to the boil a second time that's going to bring more impurities to the bottom and we have to repeat a point in the process for free time it's a kind of a blanching process with the meat in the pot extremely interesting so we're going to try that so three times you have to do this you start with redditors bring to the boil clean then you add 300 mil of water bring to the boil clean again and Pete that process for three times in a row until you get a total of one gallon of water and that broth he should be totally clean and mission accomplished the cleaning has been done and to be honest not bad look at this technique you go for this foot of a specialist you should be proud I think it's a pretty good result I mean you know there's some little white bits here let's just little foam and the rest is really the meat look at the meat nice and clean there's no like impurities or anything like that so it says from here it is time to add your aromatics now so use what's in the video description would have listed for the aromatics just your chunks and so the carrots some celery piece of parsnip a whole onion with the cloves on it very important and then the big turnip we'll put it in there all right and as you mentioned once you put the vegetable in it will kind of you know alter the boiling a little bit and you have to bring it vigorously to the boil one last time do a final clean and when that's done we're gonna put it on a simmer with a little bell show you that in a bit the boil is back immediately I'm gonna turn my big heat off we can do here as always and with a spoon or anything you want you do that final clean that is a continuous process or always trying to cling clean the top here and from what Jill goof is saying from here we put a lid on but not closed it needs to have what it says about two fingers in size you know opening so maybe some kind of output comes some kind of like item you can put a spoon under or something like this and I'm gonna put this on the back of my stove on a simmer so you still want to see that boiling the bubbles coming on top and it hasn't have to be flat like that you want some little boiling is very simmering just just above simmering so you have that kind of boiling movement and that has to cook now for about three hours now a bit more than an hour in it is time to already remove and discard the vegetables that are really way cooked and from what Jun Guk was saying which is the cooking that I use a recipe from he says that the vegetables we leave them too long they will start to actually absorb some of the nutrients and taste from the bloom and this is not what you want so you just want to put the vegetables to add some flavor not to take the flavor away and now we're gonna just continue the cooking on the same level of heat slowly with just the meat and the pieces of meat look at that now I start to detach but give it another hour a bit more one and a half hour or so after two and a half hours I've just checked my meat and you know what it hasn't been three hours but it is already cooked from what I can see and so look at this you see how to start to fold the part and so this is very important not to overcook them it's some time three hours is the time but depending this was quite thin and as you can see here it's cooked so when that happen if it's cooked before the year the time I've just turned my heat off I'm going to leave this to rest and now we're going to immediately start to cook the vegetables were going to serve on the plate but in your case if you don't serve your dish right away you can wait I really advise to just prepare this side vegetables when you are ready to kind of serve to your guests and stuff so the nice freshly made and I'm going to show you how to cook them now you always start to cook the vegetables that take the longest or here we need to serve boil potatoes and we've got leeks carrots and turnips so we start with the potatoes always start in cold water little bit of rock salt put the heat on high and we wait for this to start to boil when the boil starts you count around 20 minutes until the potatoes are cooking you always check them with a knife if the knife goes in easily it means they already after you solids your potatoes we can also start by cooking the carrots I've cut my peel and cut my vegetables I'm gonna put the hard vegetables at the bottom here I'm gonna put a multi layer and to cook the carrots I'm gonna borrow some of that beautiful oil that we have from how meat not everything but I'm gonna add a nice amount of that we own here mixed with some water to get some of these nice flavoring I'm gonna top up now with a little bit of water and same thing like the potatoes carrots are pretty tough to cook I'm gonna bring this to the boil and start cooking everything and then halfway through I'm going to start to add my leeks ends of my turnip that actually didn't look very good then still remains how to use them when you about ten minutes in and the carrots are boiling I'm gonna add some turnips in there as well as my pieces of leeks and I'm gonna top the whole thing up with a bit more water there we go any weights until this is cooked so that's another 10-15 minutes and that's it guys we're reaching the end of our portal for making so this is all the elements of the pot-au-feu and it's called a Potiphar's just boil vegetables with the boiled meat and there you have some broth I've got the bones here have been discarded on the side and all the juice from my cooking my vegetables I put this back into the boo-yan and this is how it's called and the blue one before we own the buff as we call it in France now usually when it's ready you serve the vegetables on a tray with the meat and you start eating you don't care but taking care of the boo-yan filtering right now because I'm on the video I have to tell you now what's gonna happen because after that we need to do the plating so usually once you don't eating all the pieces of meat have been discarded you're going to filter this with a fine mesh sieve into a clean a big saucepan more manageable in size and let it cool down totally before freezing it for further use and this is what I'm gonna do and to freeze this and use it next week to make the base of our consomme so that's for the broth or the bloom all the leftover meat on the bone you can scrap it out all the pieces of meat you can freeze them as well and the best use is maybe for a shepherd's pie that's an idea but you can use it for plenty of recipes the leftover vegetables from the aromatics can also be reused into a soup you can use some of that broth mix them and maybe to night or tomorrow you can make a vegetable soup of your own so don't think like I'm wasting all this thing because like I said to everyone you know this thing's happening outside of the video that you don't see but just to give you an idea so now I'm just gonna show you how I played this my way basically the pot of hard you serve this it's an old ancient recipe we're in 2018 so as you can see here and I've set up of course the bread you need this before it was served like this I've got the ball like a soup and I'm starting here with a piece of meat at the bottom the one condiment that is always served with the the PO tofu is gherkins and mustard I on the other hand light you have even an extra bit of mayonnaise and I'm gonna show you how my idea in my head was how we should kind of serve the PO tofu so I've got here like I've seen it in restaurants yojo that's some boiling broth that I had and I'm gonna start with a little layer of the broth next I'm gonna go on and grab some of these veg then I'm gonna add some more meats because of course we have to be indulgent and I'm taking the different cuts you see here they look different this is more like stiff and and a standard type now look at this one look at that I'm gonna put this one here look at this shapes there that's beautiful so when we here I'm gonna just add a little bit more of that hot broth remember save some kind of this and we're gonna do the you know the things it's it's meant to be done usually so you have some gherkins and you can also decorate it people like to do this also with a little bit of parsley so that's how you know the kind of the indulgent modern potiphar would be but how do we actually eat it you see the mountains of things are usually a fork and even a spoon is enough to kind of go through and try to veg and even the meat should be cooked enough so you can just detach it and eat it with condiments I personally like to mix it with for instance a bit of gherkin a bit of mayo and bit of parsley but the taste of the broth let me have a taste of that broth here I'm sorry gherkin mmm it's actually quite salty but it goes you know what very nice with all the other elements it's really elevates everything all this flavor and I think I've kind of overdone that you put off a bowl here but it's just to show you the idea of my part of but that's it really guys that the core it's not something special it's boiled beef with a broth and that you can separate it and some boil vegetables is an ancient dish but the most important in that is really this boo-yan that we're going to be using next week and to create a first ready ever a kind of soup which is to consume and that completes the recipe of the week I hope you enjoy it it was a bit maybe difficult bit long but in any case as you all next time for some more cooking video the girl [Music] you [Music]

Channel: French Cooking Academy

Views: 523,012

Keywords: french cuisine, french food, french recipes, French Cooking Academy, pot au feu, Consomé, beef broth, french beef broth recipe, how to make a pot au feu, orignin of pot au feu, what does pot au feu means, how to make pot au feu

Id: QNh_KMM3I6Q

Length: 19min 50sec (1190 seconds)

Published: Fri Oct 26 2018