The recipes I'm finding call for rump, shank and marrow bone.... but I
was intrigued by what steve said about it including all sorts of
meats, including sausage.

Does anyone have a recipe (or method) for pot-au-feu with more variety
than just hunks of beef?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> The recipes I'm finding call for rump, shank and marrow bone.... but I
> was intrigued by what steve said about it including all sorts of
> meats, including sausage.
>
> Does anyone have a recipe (or method) for pot-au-feu with more variety
> than just hunks of beef?
>

From the Larousse Gastronomique:

"The classical pot au feu is made of beef and chicken, when available
(or chicken giblets). In certain regions of France, however, it is
customary to add veal, pork and sometimes mutton as well.

Tee chicken is sometimes replaced by duck or turkey.

Whatever meat is used for the dish, the method is the same. It is
important only to make sure that these various meats are given long
enough time to cook."

Variations include pot au feu a l'abigoise, pot au few a la bearnaise
also called poule a pot au feu and pot au feu a la languedocienne.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Sun, 06 Dec 2009 21:16:38 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:

>pot au feu

Joseph, nb and I are in chat now.... please come in and tell me more
about pot au feu!

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> The recipes I'm finding call for rump, shank and marrow bone.... but I
> was intrigued by what steve said about it including all sorts of
> meats, including sausage.
>
> Does anyone have a recipe (or method) for pot-au-feu with more variety
> than just hunks of beef?

Pot roast?

Consider Barbacoa... (beef cheeks). :-d
I can also get sliced beef knee bones locally and they have LOTS of
marrow.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"sf" > ha scritto nel messaggio
...
>
> The recipes I'm finding call for rump, shank and marrow bone.... but I>
> was intrigued by what steve said about it including all sorts of> meats,
> including sausage.
>
> Does anyone have a recipe (or method) for pot-au-feu with more variety>
> than just hunks of beef?

Of course. It's a great French-American family dinner. It's on my blog the
way I make it, which is a several day project. Ours is from Brittany, so
the last thimng cooked is a cheesecloth bag full of bread stuffing. You'll
like that.
http://www.judithgreenwood.com/think...th-sam-and-me/
My grandmother and mother had solid fuel stoves and left the huge pot
cooking continuously, adding a new meat each day, but I cook and
refrigerate, repeat, repeat, repeat. By the end the broth is incredible.

It's a narrative style account, sorry about that. Fotos are missing since
the redesign, but it's darned good pot au feu!

On Mon, 7 Dec 2009 11:43:08 +0100, "Giusi" > wrote:

>http://www.judithgreenwood.com/think...th-sam-and-me/

thanks, Giusi!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Dec 7, 3:57*am, Omelet > wrote:
> In article >,
> *sf > wrote:
>
> > The recipes I'm finding call for rump, shank and marrow bone.... but I
> > was intrigued by what steve said about it including all sorts of
> > meats, including sausage. *
>
> > Does anyone have a recipe (or method) for pot-au-feu with more variety
> > than just hunks of beef?
>
> Pot roast?
>

A pot-au-feu is a french beef stew. Where do you get the 'pot roast'
idea from? Chunks of beef? Use beef shank.

> Consider Barbacoa... (beef cheeks). :-d
> I can also get sliced beef knee bones locally and they have LOTS of
> marrow.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> Subscribe:

garden-variety dick > wrote:

>A pot-au-feu is a french beef stew. Where do you get the 'pot roast'
>idea from?

Some people use pot roast and stew as almost synonymous terms.

To me, it's a stew if you serve the whole thing including the
liquid and vegetables as is out of the pot. It's a pot roast if
you're serving (at least primarily) the meat ingredient.

Steve

Steve Pope wrote:

>> After googling pot-au-feu, it sure looked like pot roast to me. :-)
>
> I looked it up in Larousse, and it's more of a stew, if the
> distinction I stated above holds. The definition there
> is pretty broad, but it seems it must contain water, vegetables,
> and more than one type of meat (but other than that, the meat
> ingredients are unspecified). Marrow bones are very typical
> but it was not made clear they're mandatory.
>
> Pot-au-feu would seem to exclude concepts where the braising liquid
> is either discarded, or transformed into a reduction or sauce.
> The concept is you serve it up straight out of the pot, although
> Larousse seems to suggest picking out the marrow and having
> it on toast is cool.

The broth in pot-au-feu is thin, which to my way of thinking means it's not
a stew. We consumed the broth separately in cups and also used it as a kind
of jus poured over the meats and vegetables, which had been fished out of
the pot and presented on a platter.

We did have marrow bones, but Lin didn't realize that they were supposed to
be served as part of the meal. (Fortunately, the dog only got ONE of the
three marrow bones.)

Bob

"Omelet" ha scritto nel messaggio
(Steve Pope) wrote:
>> >A pot-au-feu is a french beef stew. Where do you get the 'pot roast'>>
>> > >idea from?
>>
>> Some people use pot roast and stew as almost synonymous terms.
>>
>> To me, it's a stew if you serve the whole thing including the>> liquid
>> and vegetables as is out of the pot. It's a pot roast if >> you're
>> serving (at least primarily) the meat ingredient.
>>
>> Steve
>
> After googling pot-au-feu, it sure looked like pot roast to me. :-)

It is not stew nor pot roast. It's much closer to soup with grand benefits.

Bob Terwilliger wrote:
> The broth in pot-au-feu is thin, which to my way of thinking means
> it's not
> a stew. We consumed the broth separately in cups and also used it as a
> kind
> of jus poured over the meats and vegetables, which had been fished out of
> the pot and presented on a platter.
>
> We did have marrow bones, but Lin didn't realize that they were
> supposed to
> be served as part of the meal. (Fortunately, the dog only got ONE of the
> three marrow bones.)
>
> Bob

One of my favorite dishes when I grew up was seafood pot-au-feu. My
mother would make this for my birthday. Some of the ingredients were
leeks, shrimp, crab, oysters and artichoke hearts. After I grew up, I
made it a couple of times, but it just wasn't the same.


Becca