National Dish of France – Pot au Feu
Ingredients
| beef cheek | 1 | |
| beef shoulder (cut into quarters) | 1 kg | |
| beef bones with marrow | 2 | |
| leeks | 6 | |
| cloves | 8 | |
| celery roots (peeled) | 2 | |
| potatoes (peeled and halved) | 4 | |
| baby carrots | 5 | |
| bay leaves | 2 | |
| sprig thyme | 1 | |
| stalks parsley | 4 | |
| black peppercorns | 5 | |
| head cabbage (cut into chunks) | ½ | |
| onions (peeled and halved) | 2 | |
| small turnips | 8 | |
| cold water | 6 L | |
| sea salt | 1 tbsp. |
Pot au Feu is a savory beef stew that originated in France and graced the tables of both the poor and rich alike. Traditionally, the dish is prepared with vegetables, spices, and meat in a large iron pot. It is served with bread.
Directions for Preparing Pot au Feu
- Fill a saucepan with water and add the beef cheek and shoulder pieces.
- Turn the heat on high and bring it to a boil.
- While the meat is cooking, use a spoon to skim the surface of the water and remove any scum.
- After about fifteen (0:15) minutes, drain and discard the water, clean the pan and return the meat to the pan to be cooked further.
- Stick the cloves into the onion, then add this to the saucepan.
- Place the beef bones into the pan and add the leeks and celery.
- Season with bay leaves, thyme, and parsley.
- Sprinkle salt and pepper, then pour in the cold water so that the vegetables and meat are covered.
- Bring to a boil, occasionally skimming the surface of the water to remove any scum.
- Reduce the heat and allow the stew to simmer uncovered for approximately two and a half (2:30) hours.
- Add the cabbage, carrots, potatoes, and turnips to the pot.
- Stir and simmer for thirty (0:30) minutes or until the vegetables are tender.
- Turn off the heat, ladle into serving bowls and sprinkle chopped parsley to garnish
- Serve with cornichons, bread, and a dash of sea salt.
French cuisine is renowned for being one of the finest in the world. According to the regions, traditional recipes are different, the North of the country prefers to use butter as the preferred fat for cooking, whereas olive oil is more commonly used in the South. Moreover, each region of France has iconic traditional specialties: Cassoulet in the Southwest, Choucroute in Alsace, Quiche in the Lorraine region, Beef bourguignon in the Bourgogne, provençal Tapenade, etc. France’s most renowned products are wines, including Champagne, Bordeaux, Bourgogne, and Beaujolais as well as a large variety of different cheeses, such as Camembert, Roquefort, and Brie. There are more than 400 different varieties.
