20-01-2004, 04:47 PM
In gearing up for March and St. Patty's Day-here is a note on Pot-au-feu.
The cuisines of most Western countries include a poached meat dish - France has pot-au-feu; Italy, bollito misto; and Spain, cocido. (The Us equivalent is of course a New England boiled dinner better known as corned beef and cabbage usually made for St. Patrick's Day, which is slightly different from the above listed dishes as the meat, corned beef, is cured, while the meats in the other dishes are fresh.)
Though every country has its own variations and cuts of meat, the techniques are essentially the same: meat, aromatic vegetables and a bouquet garni are gently simmered in water or broth until the meat and vegetables become meltingly tender. Many of these dishes were traditionally designed to provide two courses, the rich broth served as a first course, followed by a plate of meat and vegetables. In practice, the broth can also be served with the meat on a plate or in shallow bowls. Or you can choose not to serve the broth at all, but save it for making soup or sauces.
A traditional pot-au-feu requires several cuts of beef-usually chuck, shank and short ribs. All of these cuts are relatively tough and gelatinous and require long, moist cooking, making them perfect not only for pot-au-feu, but for stews, daubes, and pot roasts.
Poaching is a great way to cook any relatively tough cut of meat -- In addition to the beef chuck, shank and short ribs, you may want to also try veal shanks and lamb shoulder. Except for lamb shoulder which has a strong flavor that takes over the flavor of the broth, cuts of meat from different animals can be poached and served together. for a luxurious touch, add a chunk of beef tenderloin to a pot-au-feu about 15 minutes before it's done.
Pot-au-feu is also the lightest, least rich way to eat these meats since poaching them requires no fat and the broth isn't thickened with rich ingredients.
In France, a pot-au-feu is served with mustard, coarse salt, and little pickles called cornichons.
Place the meat in a large pot just large enough to hold it.
Pour over enough cold water to cover and bring to a gentle simmer. Skim off any froth or scum that floats to the top during the first 30 minutes of poaching.
When the broth is clear, and the meat partially cooked, after about 1-1/2 hours add a bouquet garni and the vegetables. The meat is done when it is easily penetrated with a knife or skewer, 1 to 3 hours more depending on the size of the roast or the cut.
Transfer the meat and vegetables to a serving platter. Serve plates or bowls of sliced meat and the vegetables. The broth can be served over or around the meat.
(sent to me via a friend in sa)
The cuisines of most Western countries include a poached meat dish - France has pot-au-feu; Italy, bollito misto; and Spain, cocido. (The Us equivalent is of course a New England boiled dinner better known as corned beef and cabbage usually made for St. Patrick's Day, which is slightly different from the above listed dishes as the meat, corned beef, is cured, while the meats in the other dishes are fresh.)
Though every country has its own variations and cuts of meat, the techniques are essentially the same: meat, aromatic vegetables and a bouquet garni are gently simmered in water or broth until the meat and vegetables become meltingly tender. Many of these dishes were traditionally designed to provide two courses, the rich broth served as a first course, followed by a plate of meat and vegetables. In practice, the broth can also be served with the meat on a plate or in shallow bowls. Or you can choose not to serve the broth at all, but save it for making soup or sauces.
A traditional pot-au-feu requires several cuts of beef-usually chuck, shank and short ribs. All of these cuts are relatively tough and gelatinous and require long, moist cooking, making them perfect not only for pot-au-feu, but for stews, daubes, and pot roasts.
Poaching is a great way to cook any relatively tough cut of meat -- In addition to the beef chuck, shank and short ribs, you may want to also try veal shanks and lamb shoulder. Except for lamb shoulder which has a strong flavor that takes over the flavor of the broth, cuts of meat from different animals can be poached and served together. for a luxurious touch, add a chunk of beef tenderloin to a pot-au-feu about 15 minutes before it's done.
Pot-au-feu is also the lightest, least rich way to eat these meats since poaching them requires no fat and the broth isn't thickened with rich ingredients.
In France, a pot-au-feu is served with mustard, coarse salt, and little pickles called cornichons.
Place the meat in a large pot just large enough to hold it.
Pour over enough cold water to cover and bring to a gentle simmer. Skim off any froth or scum that floats to the top during the first 30 minutes of poaching.
When the broth is clear, and the meat partially cooked, after about 1-1/2 hours add a bouquet garni and the vegetables. The meat is done when it is easily penetrated with a knife or skewer, 1 to 3 hours more depending on the size of the roast or the cut.
Transfer the meat and vegetables to a serving platter. Serve plates or bowls of sliced meat and the vegetables. The broth can be served over or around the meat.
(sent to me via a friend in sa)