Bonjour à tous,
In France, we have all of January to send our New Year’s wishes, so here are mine. Peace and love … I cannot think of anything better to wish.
Love of food and France is what I share with you. To inaugurate my new, refreshed website, here is THE winter recipe which I served to my family for Christmas dinner (with homemade foie gras as a starter).
Pot au Feu is a much appreciated winter dish. Slowly boiling meats, making sure the broth is clear, adding vegetables, what better way to warm up. Each country has its version, so does each region of France. Below is mine, a classic one, with some useful tips.
Combine different cuts of beef, each contributing its specific texture and taste. To produce a tasty and clean bouillon (broth)- start by placing the meats with bones in salted cold water, bring slowly to a boil. They will release their juices and flavor the broth. I recommend starting with an oxtail and a shortrib for a flavorful broth.
– skimming all foam is essential. Your patience will be rewarded.
– burn lightly the onions over the stove to add color to the broth.
Ideally prepare this first step the day before.The fat will come to the surface and form a film once the broth has cooled, making it easier to remove. Add the remaining meats to a simmering broth. This will seal their juices and preserve their taste.
Although we think beef for Pot au Feu, there are infinite variations. Any meat or poultry which will cook in a broth can be added. And for a light version, Pot au Feu de la Mer (fish cooked in a broth). For the vegetables however I recommend staying with the classic leeks, carrots, turnips, celery (cabbage is sometimes added but should be blanched separately first), and remember to boil the potatoes separately.
One last rule : always let meats or poultry return to room temperature before cooking.
My advice : cook more meat than necessary for one meal (meat will shrink somewhat when cooking).
With the leftover meat you can make
– boeuf mironton
– ragù bolognese for lasagne or pasta
or just a cold beef salad.
POT AU FEU
To be enjoyed in the cold of winter
For 8 servings
For the broth
For the Pot au Feu
The day before
The next day
Serving the pot au feu
Serve the bouillon as a first course.
You may add a shot of red wine to your soup plate, it is a French country custom called “ faire chabrot ”.
Cut meats and serve with the vegetables. Offer mustard, cornichons, coarse sea salt. The bone marrow is served on the side with “pain de campagne”.
Make a Sauce Gribiche :
boil one egg until hard. In a bowl, mash the yolk, slowly whisk in olive oil, add red wine vinegar as necessary, gerkins , capers, egg white, parsley and chervil, all chopped finely. Check seasoning.