Julia Child's Pot-Au-Feu may ruffle some French feathers 

As a frenchman I can assure you that no one is using that many pots and pans for a pot au feu that level of insane tedium is just Julia being Julia 😂

My toddler loves Jamie so much! She calls him "guy cook" and will ask for "guy cook cake" all the time.

i've been cooking Pot au feu for like 15 years and this JC's recipe seriously gave me goosebumps. It is the kind of wintery, hot confort food you can share with others, or eat by yourself with a smile and i seriously don't understand why she makes it look so complicated and long recipe when it is supposed to be one of the simplest dishes. Just blanch your meat a few minutes, rinse it, put it back in the pot with water, veggies and flavor elements* and make it boil for 1.5 hours (or less is you're using a pressure cooker). Sure, cooking time have to be adjusted depanding on the vegetables (like potatoes if you use some) but you really don't need to monitor it like milk on fire, like we say in France. *You don't even need stock : we usually use a slightly burnt oignon, another oignon pierced with cloves, a bouquet garni and a marrowbone, it is more than sufficient to have a succulent pot-au-feu and a rich broth. It's even better the next day after cooking ;)

I'm older than dirt but I still like to tackle lengthy recipes. Because my stamina is limited, I break this down into 3 stages. Stage 1 make the stock--can make way ahead & freeze. Day 2 cook the beef & refrigerate the whole pot to make fat removal easy. Day 3 the veg & reheat.

Jamie, my mom used to parboil parsnips and then slice them up and fry them in butter. Yum!

I am doing the Irish version in honor of St. Paddy today - corned beef, carrots, onion, potatoes, and cabbage. By the way, is that a new Nakiri-style knife you used on the vegetables?

I feel ya’! Against the grain or with it- I can’t ever tell lol

Parsnips are the best vegetable. Roasted in whatever fat you have to hand (Duck/goose if you're posh, bacon or the drippings from the meat you're cooking if you're an extra from a Christmas Carol), salt, pepper, it's sweet potatoes without the stringiness.

This will be our Easter dinner, tag team with my Son in Law. Thank you, well done!

I've never made this. I had no idea it was giant meat tea bags. Crazy. I usually make my beef stock/broth in a pressure cooker (90 minutes at low pressure)...I think it's kind of the same story as the Beef Bourginon. You could make it a lot simpler, but Julia does all the separate garnish steps to get that ideal texture and flavor. I like the Vietnamese approach to this best: pho. If I'm going to the trouble, I make that instead.

i'm glad you paused at one point to comment on how insane it is to do this recipe with so many different vessels. julia sure has a way of making simple country recipes as complicated as physically possible

I cooked pot au feu in one pot. What Jamie does, I mean if you want to get a supply of pure broth for the future, this way with many pots, makes sense. Cabbage (white cabbage or Savoy cabbage) definitely makes sense. Turnip - either way it's a great vegetable. Is it good when boiled? Well, I personally ate it with pleasure. I also finished it for my wife, daughter and son. For them it is much tastier in a fresh salad or fermented. If you are 40 years old and love this kind of homemade food - no doubt this is for you. But be considerate of other members of the family.

It probably would be lovely for when you’re feeling sick, but that’s so much work for a “one pot” meal

Huh!, whaddya know. I have a cold too. I'm nursing a hot cup of peach & orange tea while I watch you create.

I struggle w the w the grain or against and ive been doing this forvever!!

I made veg soup with beef in crock pot today, canned peas, green beans, okra, tomatoes, and corn. Fresh potatoes, carrots, and mushrooms. All delicious using Bear Creek mix. Yours was way better I'm sure. But house smells great, cold better and 1 pot.

I have Amour Fou for Pot-au-Feu, or as Tony Soprano called it: “Mo Fo, or whatever!”

Fun thing with my fav veg THE PARSNIPS is that you should remove the woody inner core, but if your boiling everything to death it sb OK...but do it for Roast 'Snips :)

I'd be curious to know your cost on each of these meals you make. It'd be a good gauge for what I should attempt. Love the videos and the vibe!

it is customary to eat a pot au feu with mustard, either regular Dijon or whole grains

Hardly any cooking videos manage to work the word befuddling into the conversation. Congrats!

My complements to your dishwasher!!

Love you ❣️

Clearly Jamie needs to put some of that RU-vid money towards a place with a 36" 6-burner range. I prefer rutabagas to turnips (the taste is similar, but better--maybe it's just me).

Looks great but I could not resist thickening the broth into a gravy.

Put some ramen noodles at the bottom of that bowl and you've got one hell of a fusion cuisine right there...

I love your Channel, I love Julia, but on this particular recipe I guarantee I could put everything you used into my instant pot pressure cooker and have something that tasted almost as good in a literal fraction of the time. Just saying..

Where can i get a shirt like yours?

I’m 12 mins in and seeing a lot of pots. Haha. Waiting to see if it’s okay to just throw every thing in a pot and call it ‘Julia Goulia ” haha.

With almost 50 years of experience let me assure you - you always need a bigger stock pot than you think you do.

"I will never run out of recipes. That's a threat ... take it seriously .... " Jamie--you're such a hoot !

As a French I can tell you Julia must have loved doing dishes because NOT a single soul will use that many pot. Pot au feu is so good during the winter season 😋 During my childhood my grandma used to cook it with the chimney in a pot so big it was as tall as my 6 years old sister 😂

"'...aroma fills your kitchen...' ...m-my nose is stuffed." 🤣

"A cooking treasure" - Yes I heard they are very Fond of it.

That's crazy, cooking everything separately? Not necessary. I realize, Julia says, and her's is a high end version...BUT, a winter meal when I was a kid was a New England Boiled Dinner...best dinner ever...my mom made her own corned beef brisket, took 2 or 3 days, that went into the pot, and once the brisket was close to done the whole potatoes, carrots, onions, and cabbage wedges went on top, all together in the same cozy Jacuzzi of goodness...we could hardly wait, and the aroma was amazing...finally, at dinner time, like diving into heaven it was...mash up the potatoes and carrots on your plate, add butter, add a little pepper, salt, the meat was falling apart tender, oh so good. I guess I'm going to have to make that now, before the weather gets any warmer! Thanks for Julia's take though, funny how simple food can be made to be, well, complicated, and then it's fit for Queen Julia. I do love her though. 🌸

I know its a French recipe but that dish would pretty much adorn any Irish table on any given day. You've never had parsnips before? So, you've never had the pleasure of honey roasted parsnips or carrot & parsnips (which is basically a carrot & parsnip mash)? Maybe it's because I'm Irish and root vegetables are the only damn thing we can grow in this damp and cold climate, but parsnips are a staple vegetable in our diets, lol. Wow you are going to have beef stock for days, teehee. What a great recipe. Just reminds me of many Irish dishes. Lee :)

I'm sorry I've missed so many videos! My algorithm made you disappear :( And I love your show. Keep making gold. Subbed, no more losing your face.

You can freeze the stock well as ice cubes. Makes it easy to just take out however much you want for future recipes.

Maybe to cut down on the pots, you could roast the potatoes, turnips, and parsnips in the oven? That would also give some different flavor components to the final dish.

When I follow a recipe now and it calls for black pepper, I automatically think "Do I add a hoot of pepper? Half a hoot?"

YAAY for us not being Turnips!😂🥰

A slow cooker is a great way to make stock. Doesn't need as much babysitting as on the stove and the stock tastes just as good to me. This recipe looks perfect for a cold, dark winter's day. Yum.

I'm lucky to have learned from my mother that the stock vegetables were different from the table vegetables. Stock vegetables and bones are removed and set aside when the stock is cleared up. She always put the veg we ate along with the stewed meat into the soup or stew about half-hour before dinner. The mushy stock vegetables and bones went on top of the dogs' kibble, which was an enormous treat for them.

FYI for no particular reason. The Vietnamese made their own version of Feu and called it Pho. So now you know 😅

I cook all the veggies in the big pot but just add them at the correct time they need to cook before serving, so turnips would go in 15 minutes before serving, the pearl onions 30 minutes, etc, so they will all cook for their appropriate time and just be done right before serving. Just toss in the ones that take the longest to cook first and progress down the time as you prepare them. Other than roasting it really does become a one pot stew. Oh, and the shanks should have been seared with the bones! To make it even easier use fingerling potatoes and baby carrots, I like the multicolored ones.

You're the Best mate! Happy ST Paddy's day 🇮🇪🇮🇪🇮🇪🍀🍀🍀🍀

Perfect timing it's time to put the toddler down for a nap and mom gets to relax with a new video.

"As a business expense." I laughed at that line.

I used to make pot au feu for a big dinner with friends in the wintertime, we would borrow tables and chairs from the neighbors and have 20 people over for dinner. The recipe I used was a little different though, with osso bucco, short ribs, and fillet mignon. The vegetables were always carrots, leeks, whole little onions, celery root (celeriac), cabbage, fluted mushrooms. We cooked the filets to medium rare, the short ribs and shanks were cooked in the pot with aromatics and lots of red wine to make the broth, then strained and defatted with the tender meats set aside. The garnish vegetables were put into the broth in order of cooking time and the filets were poached at the end. Everything was put decoratively on a large hot platter, and served with pots of mustards, cornichons, a garlic aoili, and then afterwards everyone got a bowl of the beautiful broth with toasted sourdough and garnished with chopped herbs (parsley, chives, chervil if I could find it). It was so nice and warming, the house was hot and steamy, we had lots of wine then warmed Cognac after with a cheese plate and Sees chocolates and ripe whole pears. Or, I would make a red wine poached pear dessert with a little lemon sorbet. The leftovers were the best, usually only a little vegetables were left, so I would add more vegetables and make cheese toasts to go with that. Now it’s just me so I haven’t made this in years but such nice memories of happier times with that dish.

I love this one! So many pots for 1 meal in A pot😂😂😂! But i loved the execution, the commentary, and your sense of humor! It’s really does look and sound like a great dish!

Looked more like 17 pots au feu. :-)

My grandfather used to grow leeks. It used to be a pastime activity with leek shows and prizes etc in a few parts of England. Trust me when I say that's not a large leek lol

I know these aren’t necessarily released as soon as they happen, so I’m hoping you’re already feeling better, but if not, good health to you!

I've literally never done it myself, but I've heard [from multiple RU-vid chefs] that you include the onion skin in stock for color.

I always use half the veg in beef dishes in the stewing step and add the rest an hour before the beef is done. You still get the satisfaction of the veg without the disintegration

In what universe are short ribs "cheap"? 😂

Hi Jamie, I intend this as great complement so please don’t take it the wrong way! It’s just me since my husband passed away almost 6 months ago and I don’t socialize much so I can’t imagine ever making most of the dishes you make BUT I LOVE watching your videos! 😊😂 I hope you understand the level of this complement! For those of you that don’t, Jamie is just that much fun to watch tackle these complicated recipes! DAMN DUDE!!! 😂

Parsnips are one of my favorite veggies! I make them by par-boiling them in salted water that I've added a little sugar to. When they are about halfway done (check by poking with a fork), I drain them, then transfer to a skillet with about 2-3 Tablespoons of butter, and the same amount of sugar (white or brown, but I like white best for this), add salt and pepper to taste. Cook until browned and tender. My husband's mom always called it "space food" to make him eat them. He loves them this way too, and he's not a veggie person usually.

I can so clearly remember watching Julia Child with my family and all of us questioning her sanity. I have started rewatching her shows on youtube. She still makes me laugh. Every episode she'll be prepping something in a messy difficult way and usually says something about how she prefers an entirely different easier method. Or vice versa. Very entertaining. I was trying to think of what I could say about this recipe, I can only shake my head. It's just Julia.

How do I feel about cabbage? I am lucky, cabbage is good for you and cheap and I love it.

Jamie, you are fearless with these daunting recipes!

Hey, yo, Anti-Chef, are you driving tonight?

Loos good but you need cornichons and mustard the grainey type on t5he side. Looks good!

Whenever I hear that jaunty accordion music keep thinking that a disaster is on the way.

I learned that adding salt in the beginning, renders the beef tough. So I always salt when the beef is done.

Ooo yes parsnips are great, I always add them to stock it adds a different dimension.

It does need a large cottage loaf or a couple of baguettes (dip in the drip!).

Hope you start feeling better soon and yes no dairy when you have a cold . Dairy sometimes cause more mucus congestion.

Had turnips in refrigerator for 2 months. Last week I peeled them, they started to wrinkle, put cubes on the side of chicken tights on the skillet and forgot for about an hour. The turnips were sooooo good. Underused vegetable

I think Julia had a dislike for her dishwashers considering the amount of pots and pans she always used lol.

Love your work man! This may get lost, but - I’m pretty sure when a recipe calls for “cover with one inch of stock,” it doesn’t mean put in enough stock that there’s an inch of liquid on the bottom of the pan, which I think is how you interpreted it. It usually means to put in enough stock that the vegetables are fully submerged with one inch of liquid above them. I don’t think it dramatically effected the outcome but worth checking what Julia meant there!

You--and apparently Julia--have deprived yourself of the condiments that are traditional accompaniments to the dish. These include coarse salt, mustard, capers, cornichons and horseradish, grated or in a sauce. A kinda boring dish without, non?

"it's all about togetherness"... That's what meals should always be about. We germans tend to forget that. But it's about company. About sharing time and good food and having quality time together. Does preping a good meal take time?? Hell of course it does! But the smiles on the faces of everyone having a good time makes it with a thousand times!! Thank you for that great video!

Makes me wish I'd made a corned beef boiled dinner today for St Paddy's. What did you think of the parsnips? Maybe corned beef will go on sale tomorrow!

Am I the only one dying to know how the bowls, etc....drop from the ceiling?

This recipe reminds of an Irish/New England boiled dinner that is traditionally done by Bostonians on St. Patrick’s Day. The French version is more complicated of course. I did mine in a pressure cooker this year. But, I don’t leave in Boston any more. 😊 Was it planned to premiere this on St. Patty’s Day? Happy St. Patrick’s Day ☘️ ☘️☘️

I made a stew once with parsnips, I think it was a Spanish stew maybe. Parsnips were ok, kinda tasted like soap/shampoo to me. Parsnip is so fun to say tho! They also always make me think of this Jim Henson special I loved as a kid called “The Tale of the Bunny Picnic”, the bunnies loved their pickled parsnips. Loved that movie!

0:08 while living in France, this is one dish that truly frustrated me. No one made it the same way, and no one agreed upon the definition. My favorite version included chicken thighs and preserved lemon-yes, they were Black Foot; but that is my point. 1:58 my understanding is that French people define it the way Americans define “stew”. Any meat, any veg, saucy, with a pile of carbs. In Bourges, I encountered 3 different families, with 3 different definitions and ingredients. Pot au Feu is stew. Well made stew.🤗no required meats…there is variation in your recipe, to replicate the original purpose: using bits of meat not used in other ways.💋 I got a lot of gustatory history lessons, eating with people, and just listening.🤗🤗🤗I was served a Pot au Feu containing wieners, kraut, and cheese.🤗🤗🤗🥰

When you're showing all of that meat and started "in total, this should come to about..." I was sure you'd then say "$900.00 worth of meat"! Lol, good show 😂

My food anthropologist friend came to town and she wanted to make duck l'orange for us. She had every burner going and it took HOURS. Took me 3 days to get the kitchen stripped and cleaned from all the fat😂

Best way to make a stew without soggy vegetables, add them about partway through your simmering stew so they’ll still have body and not over power the stew. Simple.

As the quality of your cooking has increased, the quality of your commenters has gone in the opposite direction.

Parsnips are probably my favorite vegetable. They're really good if you peel and cut them into sticks, then bake them in the oven with butter and just enough broth to cover the bottom of the pan, flipping the sticks when you refill the broth. It's done when they're soft.

Jamie... Please talk to whoever you need to talk to but try to publish a Julia for the modern kitchen book where you clarify and simplify some of her recipes.

You do leave the onion paper on when making stock but that's because it adds a lot of nice golden color.

A boiled dinner is a Canadian dish too. Very common on the east coast. Made with either beef or ham. All cooked in same pot from start to finish. I used a large roaster to have enough room, or a large crock pot. You cut the veggies in to chunks not bit size pieces. They retain their structure.

That looks good, but i'm too lazy for that amount of complexity. I just use one big cocotte, strain the stock when it's ready, then progressively add the vegetables before the end of the cook time so that they don't go mushy. For example, I will add the potatoes and carrots around 25 minutes before the end of the cook time. I use cabbage in my version too, but that just might be a french canadian thing.

When Jamie said about it being the perfect food when you’re feeling sick all I could think was I could have had about 3 naps in that time to help me recover. If someone else wanted to make this for me when I was sick that would be a different story. Jamie also should hire a person to wash dishes for his videos. I feel like that would be a good little job for a student and they would get fed too win win.

Great channel Jamie. I look forward to each new episode, and watch earlier videos in the interim. Happen to be boiling a corned beef today. Keep it up, you are a natural at creating content. Forks way up, Dude!!!

This is traditionally eaten with some Dijon mustard as dip to help cut the richness of the beef.

I'm reassured you're home sick with all these bay leaves you're boldly including. I'd hate to hear about a charge of driving under the influence of savoury pottage while cooking in the French fashion in yesterday's clothes. Between that and not even peeling the onion skins for your stock, I fear you'd have a breathalyzer attached to your oven. Excellent video, and I appreciate all the time investment!

The most Irish looking French dish.

'BEEFuddling'... I'll see myself out 🫣

FIRST! Love your content 😊😊😊❤❤❤

When you have a stuffy nose, your ability to taste may be altered. The meal looked yummy, and so many good suggestions in the comments section. Have a wonderful week.

So my ex husband is a turnip? Works for me!

Imagine that. I made the Irish version of this yesterday. Corned beef and Cabbage.

Maybe u can save space by steaming the cabbage on top of the boiling vegetables 🤷🏻‍♂️

"All pans on deck" - you can say that again! :D I like that the recipe can use many different types of meat. The combination of beef and pork and even a chicken thrown in makes the stock more complex and tasty. I do that when I make stock all the time. I love roasting the bones of those shanks and saving the fat and marrow, mixing them with butter (or not) and using it to spread on bread or use for fat in cooking - sooooo delicious!

$400 worth of groceries and three days later, dinner’s ready!