Pot au feu
The pot-au-feu (French for "pot on the fire") is a French boiled dinner. Many countries have similar dishes with local ingredients.
There are variations as to the cuts of beef and the vegetables involved, but a typical pot-au-feu contains:
- low-cost cuts of beef that need long cooking;
- usually some kind of cartilaginous meat, such as oxtail and marrowbone;
- vegetables: carrots, turnips, leeks, celery, and onions;
- spices: bouquet garni, salt, black pepper and cloves.
Cooking cartilaginous meat in the stew will result in gelatin being dissolved into the stock. If the stew is allowed to cool, the stock may turn into a jelly, resulting in an interesting texture. Allowing the stew to cool also allows the removal of excess grease, which floats on the surface and will congeal if cooled.
The dish is often served with coarse salt and strong Dijon mustard and sometimes also with gherkins and samphire pickled in vinegar.
The pot-au-feu stock may be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. There are ready-to-use concentrated cubes to make what purports to be pot-au-feu stock when water is added.
A lot of the dishes in the stews category could be considered as pot au feu.
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