Transform inexpensive cuts of beef and hearty root vegetables into a delicious French-style stew.
It’s so easy to make the same old beef stew when the weather starts to cool down, but it’s just as easy to give it some French flair and make the classic pot-au-feu. This dish highlights the humble ingredients that peasants often had on hand to create their meals. Inexpensive cuts of beef, such as chuck and bone-in beef shank, are paired with a variety of root vegetables in a savory broth. Using bone-in beef enhances the flavor and provides delicious richness to the broth. The long, slow simmering softens the tough cuts of meat, imbuing them with incredible flavor.
Other acceptable cuts of meat are short ribs, fatty (not lean) brisket, and oxtail. Don’t try to save time by choosing beef without bones. You need the flavoring from the marrow to make this recipe the delicious dish that it is. These tough cuts of meat feature connective tissue that breaks down as they cook, releasing collagen-rich juiciness into the beef and broth.
Now, if you were to enjoy this dish in the traditional style, the broth would be your first course, accompanied by some toasted bread topped with a spread of delicious bone marrow taken from the beef shanks after they have been cooked. You can prepare the marrow-topped bread in the kitchen or allow guests to remove the marrow from the bones and spread it themselves. Pass some flaky sea salt so that everyone can add as much or as little as they like to the marrow. Don’t be surprised if some people like to slurp the marrow from the bones. That’s how I remember my grandmothers doing it when I was young.
Once you’ve finished your broth, move on to the main course of fork-tender, simmered meat and root vegetables served on a platter at the table. Traditional accompaniments to this meal include small gherkin pickles known as cornichons, grated horseradish, coarse sea salt, and tangy Dijon mustard. Additional broth is often ladled over the meat and vegetables to retain their moisture.
Tips for an excellent French stew
Home cooks are sometimes standoffish about preparing classic French dishes because they fear they are time-consuming or complicated. How do I know this? Simple. I, as well as many of my friends, have hesitated to prepare French meals over the years. In fact, it was one of the least requested themes at my monthly gourmet club, and not because we didn’t like French dishes. I’m here to tell you that French cooking, including this delectable pot-au-feu, is easier than you think.
Of course, like with all recipes, some tips can make your dish outstanding and memorable. Here are some of my favorites:
First, trim excess fat and gristle from your beef, and remember to cut it into large chunks. If you make the cuts too small, the meat will overcook and dry out.
I like to check the pot every half hour to skim off any foam on top.
Simmering uncovered over medium heat is crucial. You don’t want the temperature too low or so high that it boils.
Wait until the meat is mostly tender before adding the vegetables. Try to chop the vegetables as close in size as possible so they cook at the same pace.
Remove any meat or vegetables that have reached their ideal tenderness and set them aside in a covered dish while the rest of the vegetables and meat continue to cook. This will prevent the meat from drying out and the vegetables from falling apart. Add a little broth to the dish to help maintain moisture.
If desired, add a few sprigs of fresh thyme along with the bay leaves for enhanced flavor.
I like to strain the broth before serving to remove the aromatics and spices.
How do I store leftovers?
Allow leftovers to cool to room temperature and refrigerate the broth separately from the meat and vegetables in airtight containers for up to 3 days. You can freeze the broth for up to 3 months in freezer-safe containers, defrosting it overnight in the refrigerator before reheating on the stove. The meat can also be frozen with some of the broth, but I don’t necessarily recommend freezing the vegetables, as they can become mushy when thawed. However, if you do want to freeze the vegetables, consider puréeing them when they are defrosted for use in soups or sauces.
Serving suggestions
Along with the accompaniments I mentioned above, discover How To Make Pickled Red Onions to go with pot-au-feu, as they are well-suited for this dish. You can also make your own mustard with this Dijon Mustard Recipe and pair it with Horseradish Sauce to enhance the flavors of the meat and vegetables. Serve your meal with my favorite drink by recreating this French Martini Recipe at home. And finally, while your recipe simmers, use that time to create some beautiful and tasty French Macarons for dessert.
Pot-au-Feu
Ingredients
Instructions
Nutrition
The post Pot-au-Feu appeared first on Food Faith Fitness.
