Recipe for a Classic Pot au Feu for Cold Weather Days in Provence
The pot-au-feu is a very traditional Provençal dish. Pot-au-Feu is translated to “pot on the fire,” essentially a French stew. Typically, it is made with beef, although it can also be made with pork. Many countries have a variation on pot-au-feu, as it generally is a way to use low-cost (less desirable) cuts of meat. The French pot-au-feu is easy to make; it is intended to be left on the fire as more ingredients are added and servings dished out.
Pot au Feu for Cold Weather Days in Provence
This is a very traditional French main meal. Like a stew, pot-au-feu is easy to make, and you can vary the ingredients depending on what you have in the fridge. Traditionally, this dish is served in two courses. The marrow is spread on crusty bread and served with the broth, and then the meat and vegetables are served in the second serving.
Equipment
- Dutch oven (4.5-quart) Le Creuset or similar
Ingredients
- 2 pieces oxtail or sliced bacon
- 3 pounds rump roast or small pork roast
- 1 large onion peeled and sliced
- 3 medium leeks cleaned and sliced
- 3 medium carrots peeled and cut in large pieces
- 6 small turnips peeled and chopped
- 2 stalks celery (whole) cleaned and sliced
- 2 garlic cloves crushed
- 1 bouquet garni
- 1 tbsp ground black pepper
- 2 tbsp herbes de Provence
- 2-3 cups water
- 2-3 cups white wine
- 6 small potatoes cleaned
- 2 fresh baguettes
Instructions
- In a large stockpot on high heat, cook the oxtail or bacon slightly.
- Add the meat (beef or pork) and brown on all sides.
- Add the onion and cook until translucent.
- Add the leeks, carrots, turnips, celery, garlic, bouquet garni, black pepper, herbes de Provence.
- Add enough water and white wine to cover the ingredients and bring to a boil.
- Reduce the heat to simmer and cook partially covered for about 3 hours, until the meat is tender.
- Skim foam off the surface occasionally.
- Strain the vegetables from the meat and broth and set aside for later.
- Return the meat and broth to the pot and bring to a simmer. Cook partially covered for another hour, add the potatoes after 30 minutes.
- Remove the meat from the broth, discard the trussing strings and carve.
- While carving, warm the vegetables in the broth for a few minutes until warm.
- Serve the meat and vegetables along with some crusty bread.
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