Chef at 09:35, 28 September 2012

2012-09-28T09:35:05Z

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{{#seo:
|title=Pot au feu: Cooking Wiki
|titlemode=replace
|keywords=#stock #vegetables #potaufeu #pasta #rice #blackpepper #dijonmustard #beef #stew #leeks #oxtail
|hashtagrev=12032020
|description=The pot-au-feu (French for "pot on the fire") is a French boiled dinner
}}


[[Image:Lamb tagine with tomatoes peas and aubergines.jpg|thumb|300px|right|[[Lamb tagine with tomatoes and peas|Lamb tagine with tomatoes and peas, ready for a 2 hour simmer]]]]
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 [[:Category:Stews and casseroles|stews category]] could be considered as '''pot au feu'''.
{{CategoryLineIngredients}}
[[Category:Cooking methods]]

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</code>

Pot au feu - Revision history

Chef at 09:35, 28 September 2012