How to make a traditional French Pot au feu | EUROtoday

France's final consolation meals, hearty pot-au-feu is a strong beef stew that has been a agency favourite for the reason that center ages and refined over the centuries to this tastebud-tickling dish. Pot au feu actually means 'pot within the fireplace', the standard manner it was cooked tons of of years in the past. Then it was a dish that the poor ate, however over he centuries it turned an increasing number of common with all ranges of society, basically changing into the nationwide dish of France. Here's find out how to make a traditional French pot au feu.

Pot-au-feu for 8

Preparation: 35 minutes

Cooking: 2 hours 30 hours

Ingredients

1 lb. (500 g) beef ribs (US) or fore/skinny ribs (UK)
2 lbs. (1 kg) beef chuck (US) or chuck and blade (UK)
1 tablespoon (20 g) kosher salt
1 ¼ lb. (600 g) marrow bones
1 ¼ lb. (600 g) potatoes
1 ¼ lb. (600 g) carrots
1 lb (400 g) zucchini (zucchini)
Flower of salt
French mustard

Aromatic components

1 giant onion
1 carrot
Green leaf of 1 leek
2 cloves
1 bouquet garni
6–8 peppercorns

Method

Trim the meat, leaving every bit entire.

Prepare the fragrant components. Peel and wash the onion and carrot. Wash the leek inexperienced. Cut the greens in two and push the cloves into the onions close to the bottom.

Place the items of meat in a big pot, cowl with chilly water, and convey to a boil. Remove the meat instantly and switch the items to a different pot. Cover them with chilly water. Add all of the fragrant components and put within the kosher salt. Bring to a boil, flip down the warmth, and simmer for two ½ hours. Thirty minutes earlier than the time is up, add the marrow bones. Remove the fragrant components and alter the seasoning.

Wash, peel, and rinse the potatoes and carrots. Wash the zucchini. Shape the greens into common oval “egg” shapes weighing about 2–2 ½ oz. (50–60 g) per piece. Take 4 cups (1 liter) of the cooking liquid and cook dinner the greens in it individually for simply the time required for every.

Serve the greens with the meat, and the broth in a tureen or vegetable dish. Accompany with flower of salt and French mustard in small dishes.

CHEF'S NOTES

• Use different varieties of meat apart from beef, like pork and veal. You may even strive recent, cured, or smoked meats. If you go for this type of variation, don't cook dinner the meats collectively. Choose your greens based on the seasons.
• Every European nation has its personal model of this boiled dish. The pot-au-feu, the hearty winter meal par excellence, is a one-pot dish comprising of broth, meat, and greens; and leftover meat could also be eaten chilly, or reheated.

Extracted from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023).

Photo credit score: © Clay McLachlan

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