Ludo Lefebvre’s Ultimate Pot-au-Feu

[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]