Sall you guys and welcome to French guy
cooking today we are making a monumental
recipe of the French cooking pot au feu
of French beef stew in fact this is a
very simplified version of the classic
stuff a cheats on it really I couldn't
help myself just picture yourself the
savory bro the meat falling of the bone
the soft and delicious veggies and of
course the nightmare a bone it's just a
perfect family meal it stands in the
centre of the table and everyone's
pushing everyone's trying to nap the
best bits like fighting for your life
really well I guess every family is
different so just on judge pot-au-feu
literally translate into pot over fire
it's a very old French cooking tradition
it's like thousand years old hundreds
maybe if you ever come to France and I'm
strongly advising you to because we're
not so mean I mean not all of us you
will find that every region has its own
version of the pot of foo which
immediately and naturally allows you to
twist it just make your own version of
it first
you need some more mussels one kilo of
locust cuts of beef think of shin shank
chuck but my favourite will always be
oxtail and cheek these are cheap and
tough muscles but with a low and slow
heat they will turn into priceless
delicacies where meat really falls apart
from the bones nothing could be better
first we have to sear the meat place a
heavy bottomed pan over high heat coat
the meat with drizzle of olive oil
season it with salt and pepper drop the
meat in the pan the idea is to
caramelize the meat for a short amount
of time after a minute or so cover it up
with water and try to scrape the bottom
in order to get all this sticky goodness
add a bunch of dried herbs with an onion
in half pricked with clothes set the e
to low temperature
and let it simmer for at least two hours
four hours would be best but I get it
you're busy everyone's busy during that
time we could do a lot of things like
giving up the surface or you know going
Shafi and much more so you do it me nah
I got stuff to do like work plenty of
work to do
serious stuff half an hour before the
end of the meat cooking it is time to
add the rest of the ingredients
vegetables easy to remember because they
all comes in pairs - carrots - leeks -
celery - peeled turnips and two small
washed potatoes with skin oh it will
prevent the stock from turning more
cloudy at this time of the recipe it's
clearly optional but you could add
marrow bones I mean you can add marrow
bones you need to add marrow bones you
have to admirable because you must do it
do it as I told you cook the veggies and
the marrow for nothing more than half an
hour otherwise it will blend into a
terrible yet scrumptious mess carefully
separate the meat and the veterinary to
clarify the stock is to boil it with the
egg whites and to filter it egg whites
will act as vacuum cleaners and trap
every particles and fat making stock
really clear on top of being impressive
and useful this technique allows you to
pretend being a French chef with a
strong culinary background sapota foo or
French beef stew smells incredible it
looks absolutely gorgeous and everyone's
gonna
the meat is falling apart from the bones
the stock is so savory and the veggies
are delicious and soft place the dishes
on the table along with some strong
mustard toasted bread for the marrow and
a few gherkin so this is my definition
of a family meal with food and wine
helping everyone will tell his own story
some will be fascinating other might be
really boring but it doesn't matter cuz
at the end it's all about getting served
first now I'm just joking because food
is really about sharing
it's about being around the table and
you know what in my house I don't have
any TV but I have a proper dining table
you don't seem very surprised do you I
really hope you enjoyed this recipe and
that you will make it for your family so
like comment share and subscribe for the
next video bye bye Sam you messy