Dish

Pot-au-feu

Pot-au-feu is a simple dish that is made with just a few ingredients. The beef is cooked slowly in a broth made from water, onions, and herbs, and is then combined with vegetables like carrots, turnips, and leeks. The dish is typically seasoned with salt and pepper, and is served with a side of crusty bread and Dijon mustard. Pot-au-feu is a popular dish in France, and is often served at family gatherings and special occasions.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Pot-au-feu has been a staple of French cuisine for centuries. It is believed to have originated in the 17th century, and has since become a popular dish throughout France. The dish was traditionally cooked in a large pot over an open fire, but is now more commonly cooked on a stove.

Dietary considerations

Pot-au-feu is a high-protein dish that is suitable for those on a high-protein diet. It is not suitable for vegetarians or vegans.

Variations

There are many variations of Pot-au-feu, with different regions of France having their own unique take on the dish. Some variations include the addition of bone marrow or potatoes, while others use different types of meat like chicken or pork.

Presentation and garnishing

Pot-au-feu is typically served in a large pot, with the meat and vegetables arranged on top of the broth. The dish is often garnished with fresh herbs like parsley or thyme.

Tips & Tricks

To make the broth even more flavorful, try adding a bouquet garni (a bundle of herbs like thyme, bay leaves, and parsley) to the pot while it is cooking.

Side-dishes

Pot-au-feu is typically served with a side of crusty bread and Dijon mustard. Some people also like to serve it with a side of pickled vegetables or a salad.

Drink pairings

Pot-au-feu pairs well with a variety of French wines, including Bordeaux and Burgundy. It is also traditionally served with a glass of cognac or Armagnac.