What is pot-au-feu?

by Cookthink

A pot-au-feu is a comforting one-pot French dish that is at once a soup, meat and vegetable dish, as all the ingredients are simmered together in water. Mirabeau called the wintry dish "the foundation of empires." Pot-au-feu is usually made with various cuts of beef -- lean, fatty, gelatinous and marrow meat. Classic pot-au-feu vegetables (sold pre-packaged in French supermarkets) include carrots, turnips, parsnips, clove-studded onions, leeks and celery (plus a bouquet garni). Potato and cabbage may be added, but are cooked separately and then added at the last minute. It's best to make your pot-au-feu a day ahead; strain and refrigerate broth and skim off fat before reheating. Classic French cooks sometimes add a browned onion to the broth to add depth to its color, then strain again before adding a splash of port or Madeira. The traditional way to eat a pot-au-feu is to first sip the strained broth (sometimes with added croutons or cheese). Next, spread bone marrow on toast. And finish your meal with the tender meat and vegetables, seasoned with sea salt and black pepper and accompanied by cornichons, horseradish, mustard, pickles or pickled vegetables, or even red currant jelly.