Pot-au-feu

pot-au-feu

Pot-au-feu is a classic French beef stew that has been enjoyed by generations. It is a hearty and comforting dish perfect for a cozy night in, especially during the colder months. Traditionally made with beef, it is also a great way to use up those leftover vegetables in the fridge.

The term pot-au-feu translates to “pot on the fire” and refers to the cooking method of simmering the ingredients together for an extended period of time. This allows for the flavors to meld together and for the meat to become tender and fall off the bone.

The dish originated in France in the 17th century and was typically served to the working-class families. The stew was made with cheaper cuts of meat and whatever vegetables were available at the time, making it an affordable and nourishing meal. Today, it is still a popular dish in France and is often served at family gatherings and special occasions.

The key to a successful pot-au-feu is to use good quality, grass-fed beef, as it will impart a rich and savory flavor to the broth. The meat is traditionally cooked with an assortment of vegetables such as carrots, turnips, leek, and celery. The vegetables are added at different times during the cooking process to ensure that they are cooked to perfection.

To prepare the stew, the beef is first seared in a pot on the stovetop to give it a nice caramelized crust. This step is important as it adds depth of flavor to the stew. Once the meat is seared, it is then submerged in a pot of water along with the vegetables and herbs such as bay leaves, thyme or parsley.

The stew is then brought to a gentle simmer, and the pot is covered with a lid. The stew is left to simmer for several hours until the meat is tender and the vegetables are cooked through. This low and slow method of cooking allows the flavors to gradually develop and the meat to become fall-off-the-bone tender.

Once the stew is cooked, it is traditionally served with a variety of accompaniments such as horseradish, Dijon mustard, and cornichons. The broth can also be strained and served as a separate course in a bowl with some bread.

Pot-au-feu is a classic French dish that embodies the rustic and comforting nature of French cuisine. It is a beautiful marriage of flavors, textures, and aromas that are sure to impress any dinner party guest. It is a dish that is meant to be enjoyed with family and friends and savored slowly over the course of an evening. Keep our recipe for pot-au-feu in your back pocket as it is sure to impress the most discerning of dinner guests.

Ingredients:

  1. 2 lb beef brisket
  2. 2 lb beef bones
  3. 2 onions, peeled and halved
  4. 2 carrots, peeled and cut into large pieces
  5. 3 celery stalks, cut into large pieces
  6. 1 leek, white and light green parts only, washed and cut into large pieces
  7. 2 garlic cloves, peeled and crushed
  8. 1 bouquet garni (thyme, bay leaves, parsley)
  9. 10 black peppercorns
  10. 1 tablespoon salt
  11. 1 small head of cabbage, cored and cut into quarters
  12. 1 lb potatoes, peeled and cut into large pieces
  13. 4-6 medium-sized carrots, peeled and cut into large pieces

Instructions:

  1. In a large pot, add the beef bones and enough water to cover them. Bring to a boil and let simmer for 20 minutes.

  2. Add the beef brisket, onions, celery, leek, garlic, bouquet garni, peppercorns, and salt to the pot. Cover with water and bring to a boil.

  3. Once it reaches a boil, reduce heat to low and simmer for 2-3 hours until the beef is tender.

  4. Remove the beef and set it aside.

  5. Add the cabbage, potatoes, and carrots to the pot and simmer for an additional hour or until they are cooked through.

  6. Slice the beef against the grain and serve with the vegetables and broth.

Enjoy your delicious French Pot-au-feu!