Pot-au-feu (/ˌpɒtoʊˈfɜːr/;[1][2] French: [pɔt‿o fø] (listen); "pot on the fire") is a French dish of boiled beef and vegetables, usually served as two courses: the broth and then the solid ingredients. The chef Raymond Blanc has called pot-au-feu "the quintessence of French family cuisine, ... the most celebrated dish in France. It honours the tables of the rich and poor alike."[3]^{[page needed]} It has been called a national dish of France.[4]

Pot-au-feu

Pot-au-feu with typical accompaniments
Type	Main dish
Place of origin	France
Main ingredients	Beef, vegetables (carrots, turnips, leeks, celery, onions), cartilaginous meat (oxtail, marrowbone)
Cookbook: Pot-au-feu   Media: Pot-au-feu

It is a typical winter dish.

Origin and history

It is difficult to know when the name pot-au-feu first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While pot was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English),[5] there seems to be no written trace of pot-au-feu until 1673.[6]

In 1600, King Henry IV of France (1553–1610) declared, "I want no peasant in my kingdom to be so poor that he cannot have a poule au pot on Sundays."[7] Poule au pot literally means "chicken in the pot" and the so-called traditional recipe resembles the one for "pot-au-feu".[8] However, peasants' food was mainly based on bread (c. 500 g/day), root vegetables, in-season vegetables, and soup. They rarely ate meat except salted pork, hog-grease, bacon, or other meat, whether it was during religious celebrations or when they dared to poach game from their lord's land. For people living in towns, it was easier to buy inexpensive pieces of meat, which needed long cooking times.^{[citation needed]}

The method of cooking all food together and for extended periods of time (the whole day sometimes) gave what was called a "pot-pourri" in French and imported into English in the early 17th century.[9] The relation between pot-pourri and pot-au-feu was attested in 1829, in the Etymologic dictionary of the French language: "Pot pourri. The name our fathers gave to the pot-au-feu".[10]

One batch of pot-au-feu was maintained as a perpetual stew in Perpignan from the 15th century until World War II.[11]

Main ingredients

The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains:

• inexpensive cuts of beef that require cooking for long periods;
• some kind of cartilaginous meat, such as oxtail or marrowbone;
• vegetables: primarily carrots, turnips, parsnips, celery, and onions; sometimes also white cabbage and leeks;
• seasonings: bouquet garni, salt, black pepper and cloves.

Cooking cartilaginous meat in the stew will result in gelatin being dissolved into the broth. If the stew is allowed to cool, the broth may turn into a jelly. Allowing the stew to cool also allows the removal of excess fat, which floats on the surface and solidifies. In order to give the broth a slightly smoked taste and its typical brown color, onions are cut in half then charred in a frying pan protected by aluminum foil until the onion's surface is completely black. The cloves are driven into the onions so that both onions and cloves can be removed easily before serving. [12]

Serving

Generally, the broth is served first, and the marrow (if a marrowbone was used) spread on toasted bread. Then the meat and the vegetables are served with coarse salt and strong Dijon mustard, horseradish sauce, and sometimes also with gherkins pickled in vinegar.[13]

Pot-au-feu broth may also be used as a soup (often enriched with rice, pasta, or toasted bread), as a base for sauces, or for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be pot-au-feu broth when water is added. [14][15][16]

Variants

Many countries have similar dishes with local ingredients. Even within France, ingredients may differ from one region to another and with the season. The Vietnamese dish pho has been said to be inspired by French cuisine in former French Indochina, with one possible etymology for the name being a phonetic respelling of the French feu.[17]

Images

• 
  Pot-au-feu with many vegetables
• 
  Pot-au-feu
• 
  Served with sauce

See also

References

На других языках

[es] Pot au feu

[ru] Потофё