Pot-au-feu

Let's delve into the rich history of the pot-au-feu, a classic French dish that has stood the test of time. Originating in the 17th century, the pot-au-feu, which translates to "pot on the fire," holds a special place in the heart of French culinary tradition. Before the era of Haute Cuisine, this humble yet hearty dish was a staple in households across France. Picture this: a large pot simmering over an open fire, filled with inexpensive cuts of meat and an assortment of root vegetables. This is the essence of pot-au-feu – a dish that symbolizes simplicity, comfort, and tradition. It brings together the flavors of the countryside and pays homage to both the rich and the poor, bridging the gap between different social classes through the joy of good food. As you explore the origins and evolution of pot-au-feu, you'll discover the magic of slow cooking and the transformative power of simple ingredients. Stay tuned to uncover the secrets of this iconic French recipe, where every spoonful tells a story of resilience, resourcefulness, and a love for the culinary arts.

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Bone Marrow

Soak bone marrow in cold water, add a splash of white vinegar (or use salt) and place in the refrigerator overnight. This process “bleaches” out as much of that blood as possible, and also firms up the marrow. After soaking, drain and rinse the bones. For cosmetic purposes, remaining flesh left on bones can be scraped out. To prevent marrow to escape from the bone during cooking, wrap them up in gauze pads or cheesecloth. To do so, place each bone upward (marrow side up) with a piece of gauze pads underneath. Season marrow with a good pinch of grey salt. Wrap bone marrow and tie with butcher's twine. Place bones upward (salted side up) in a saucepan and refrigerate until ready to cook.

Vegetables

For the leeks, cut off the root end and remove the first outer leaves. Cut off end of the leek dark leaves and discard. Locate the intersection of the light green stem and dark leaves and make a cut. Use light green stems (600g) for the the pot-au-feu and save a couple of leaves for the bouquet and trimmings for later use. Soak leeks in lukewarm water for 15 min; drain and repeat until water comes out clean. Use twine to tie them in small bundles before cooking, so they don’t separate in the water. Wash a couple of celery stalks or use bottom. Wash, scrub, trim off ends, peel and cut carrots, parsnips, turnips and celeriac. Cut veggies into ≈2-inch/5cm chunks. Peel potatoes. Keep vegetables soaked in water; refrigerate until ready to use.
Cut onion in half and place halves upside down (with no fat) in a nonstick frying pan. Turn heat on high and sear until it burns. Stick each onion half with 3 cloves; set aside.

Bouquet Garni

Tie saved leek outer leaves with herbs, carrot and celery stalk with butcher's twine.

Pot-Au-Feu

Tie beet cuts with butcher's twine if desired (trussing beef before helps retain its shape while it cooks).
To start the pot-au-feu, place the meat in the stockpot first (except the bone marrow). Add cold water, white chicken stock, grey salt, peppercorns, onion brûlé, garlic and bouquet garni. Bring to a boil and maintain the heat at a bare simmer for 2.5 hours. Remove any scum that floats on the surface. After 2.5 hours cooking, discard bouquet garni, garlic and onion brûlé and continue to cook slowly.
To cook bone marrows, cover bones with some of the pot au feu broth and cook for 25 mins on low heat. Remove bone marrow from the broth and reserve. Pour broth back to the stockpot but with the cloudy remaining left on the bottom pan. Now, the pot au feu has been cooking for 3 hours.
Add vegetables to the pot au feu, bring to a boil and cook for 30 minutes on low heat. Remove from the heat, put the lid on and let infuse in pot au feu for an hour.

Potatoes

Place peeled potatoes in large saucepan. Cover with cold water, add a generous pinch of salt and a couple of thyme sprigs. Bring to a boil and cook on low heat for about 25 mins until cooked through. Drain and set aside.

Chill Pot-Au-Feu

Since stews are better served the day after, cool down stockpot on ice in a sink or bathtub before placing in the fridge. Or, leave pot outside overnight if cold enough.

How To Serve Pot-Au-Feu

Remove chilled meat without shaking the pot as some remaining impurities have sunk to the bottom of the pot during resting time. Cut off butcher's twines (do likewise with the leeks) and slice meats into desired portions except for the oxtails. Keep meat at room temperature (do not reheat). Place potatoes and bone marrow in the stockpot and reheat slowly until it boils. In warmed up individual plates or a large shallow dish or dutch oven, Arrange pieces of meat, bone marrow, vegetables and potatoes, (cut leek stems in 2), and potatoes. Ladle out hot pot au feu stock. Garnish with parsley leaves and fresh thyme is desired. Serve pot au feu with grey salt, mustard and cornichons.

Storage

Pot-au-feu can be reheated the following days. Hachis Parmentier is an excellent casserole of mashed potatoes and leftover pot-au-feu layered together with gruyère cheese and baked. Just warm, pot au feu can also be enjoyed with sauce Alsacienne; a mixture of soft boiled eggs, mayonnaise, shallots, capers and herbs.