Pot-Au-Feu
Pot-au-feu ( French for “ pot on the fire ”) is a classic stew of the rural cuisine of northern France, consisting of beef , vegetables and a bouquet of herbs , which also makes a broth .
The name "pot on the fire" alludes to a time when the fire ( stove ) in the kitchen was used not only for cooking food, but also for heating the apartment, and was thus entertained by constantly adding logs . Back then, meals were cooked for a long time at a low temperature while the housewife did other household chores. Accordingly, the pot-au-feu should still be simmered for a long time so that the taste of meat, including gristle and bones, is transferred to the broth.
There are countless variations for a pot-au-feu. Classic ingredients are beef, carrots , turnips , leeks , celery and onions . Pot-au-feu is seasoned with salt , pepper and bouquet garni (bouquet of herbs). Different cuts of beef are usually used: beef cheeks, beef tongue , prime rib , beef brisket and similar, relatively inexpensive types of meat are used.
cover of the "Cookbook of the Swiss Army" The lid of the Gamelle serves as a plate
Pot-au-feu is served in two courses: First the broth is served, then the meat and vegetables are served with mustard or vinaigrette and gherkins . In the Swiss Army , the dish is eaten as a “sparrow” together with the broth.
literature
- William Black: Plats du Jour - A Journey to the Heart of French Food. Transworld Publishers, London 2007, ISBN 9780552154604 .
