Chef Chung cooks at Cuisine Cuisine, Hong Kong

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Learn how to make a classic Pot Au Feu with This French cooking video tutorial. This is a beginner level recipe and anyone following the step by step instructions should be able to successfully complete the recipe. Written recipe: It is getting cold out there and now is the perfect time to learn how to make a traditional Pot Au Feu. The Pot Au Feu is a simple stew where various beef cuts such as oyster blade, chuck steak, chin, shank, low ribs and even oxtail are boiled with some winter vegetable. Don't be deceived by the simplicity of this French dish, as the various beef cuts really brings a whole range of texture and flavors. and when combined with some aromatic vegetable the whole dish comes together to become that ultimate French classic that has been around for centuries. The beef broth created when boiling the beef is usually serve on the side or filtered to create what is know as the world renowned Consomé ( soup). additionally in this video we have a look at the origin and history of the pot au feu and how it came about through the age to become what it is today. ************************************************** Cookware needed: Stockpot Fine mesh sieve: peeler: ******************************************************************** WRITTEN RECIPES ARE ON MY WEBSITE ******************************************************************** My Filming equipment: Video camera: Microphone: ******************************************************************** IF YOU LIKE WATCHING MY VIDEOS PLEASE CONSIDER ONE OF THE OPTIONS BELOW ( It really helps support the channel) * Spread the word about the channel and the website. * Check my Amazon cookware page ( affiliate link) * Join the Kitchen brigade by signing up on my Patreon page : * Take a look a the recipes to my website

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Head Chef Jacky Chung cooks at Cuisine Cuisine inside the IFC Mall in Hong Kong. Read and see more at - only about the best restaurants in the world!

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