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.
- low-cost cuts of beef that need long cooking;
- 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 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.