In this video, Ludo tells stories and gives a multicultural L.A. twist to a traditional slow French stew. Get the full recipe here.
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[MUSIC] Bonjour, today I'm going to show you how to
do a pot au feu. It's meats to with vegetables.
First, put my meat in cold water with salt and
bring to boil. I think the dish is so healthy,
guess what? We don't use butter, it's a french dish
with no butter [LAUGH]. Butter for the dish you put
all the vegetables together, the meat you let cooking slowly
and that's it. Really do like a big pot, it's
really a dish for sharing. I'm gonna turn on my
stove, good job Ludo that's the wrong one, see I
don't know my own kitchen, I don't know my own
kitchen. It's perfect guys. I'm gonna go a like medium
heat, okay? So now in the meantime, we're going to
add a little bit of flavor with our meat with
a little bit of bay leaf, like this, fresh thyme,
and in the middle, parsley. And you can put any
kind of herbs you want. Okay and after we're going
to tie it. Tie it very well. So, I'm going
to put few carrot here Okay, so I'm going to
take the leeks, I'm going to tie my leeks together.
Normally, it's a basic bit of beef. Put it all,
leeks, carrots, sometimes sometimes some turnips. So, now we're going
to put our onions, and then I'm going to put
two pieces of cloves. You go like this. You push.
Bing. Just to flavor a little bit the broth. I
try to find a little place here, so a lot
of things go in here, voila. So I'm going to
start some more vegetables here on the side, all my
potato, my celery root, daikon, and my turnips, voila. Boom,
so I'm going to light the stove again and cook
at medium heat, voila. We see right here, alert, alert.
See now what's going on here? We have all these
impurities so we're going to take a little ladle, and
we're just gonna go on the top through like this.
Always skim your pot au feu. I wish you can
smell, seriously. It just smell good. Working in Los Angeles
for like now 20 years, I love to use a
little bit of different flavor sometime also. And I love
Vietnamese food. We have this story about the feu and
the pho. Feu, pho, feu is fire and pho, that's
a stew from Vietnam. The Vietnamese, I guess, they stole
the idea of the pot-au-feu from France, and they create
this dish called pho. That's what I heard, so you
know guys. That makes sense, you know, a lot of
people stole things from the French. So, fresh young ginger
in the jungle. I love ginger. Almost like use more
ginger than garlic. And this is a young ginger. My
god. That could lead to a bomb shell that could
surprise. Then or so, and we'll put a little bit
of lemon grass. And the secret, you know, take your
knife, okay, not the blade but the back. Smash it
[UNKNOWN] little bit like this. There we go. Smell that.
Boom. That's it. So now make sure guys, it's going
a little bit too fast no. You can see the
big bubbling, I don't like it. You don't the broth
to be like a jacuzzi, like bubbling like crazy and
very hot. So I'll be a little bit more gentle
here. You still want the vegetable, the meat to keep
their shape. You want the carrot to look like a
carrot and not a carrot bomb, where it just explodes,
no. I can't wait to see that after two hour.
So [UNKNOWN] for me is really a dish where you
bring people together. Sunday afternoon, family, some friend, just be
on their couch and watch a show called. What's the
name of the guys? [INAUDIBLE] No! No! No! No! L'ecole
des fans, L'ecole des fans was with Jacques Martin, I
mean I grew up with Jacques Martin. The concept was
five kids, they were singing a song. Before they sing
Jacques Martin always asked them a lot of questions. Where
are you from? What's your name? But one day it
was just crazy, the kids started like, I don't know
why but every Wednesday afternoon, my uncle is coming the
house. See my mama and they go to the room
and I hear them screaming. So the key was seeing
on the national TV the mom have an affair with
the uncle. It was a drama in the whole country.
In the audience, you have the whole family. So the
Dad and the Mom were together. The Dad of the
Mom looking at the Mom and what the F is
going on here? It was pretty funny. I mean, funny
yes and no, but [SOUND] So I'm gonna check the
pot-au-feu now. That's good, perfect. So you see, it's very
rustic, no shi-shi. The vegetables are not very al dente,
they're more mushy, look at this one. We add these
vegetables here too, potato. Sometimes you do stew and you
cook the vegetables with the meat. And even think that
it's the same. In this way, you will get different
flavor. Keeps off flavor of the vegetables. I'm gonna take
some broth that's cover everything [UNKNOWN]. Little bit more fleur
de sel everywhere. [MUSIC] This Pinot perfect With my pot
au feu. Ceritas, from Sonoma Coast, usually in France we
serve it with real Dijon mustard. And sometimes also some
cornichons or you can have also some horseradish. We can
have a lot of condiments, whatever you want with [UNKNOWN].
Just be playful. [BLANK_AUDIO] It's a stew [MUSIC] [BLEEP] it's
good. My grandpa Ray said to me, Ludo, don't talk
when your mouth is full. [MUSIC]