Classic pot-au-feu recipe (Quebec's boiled beef & vegetable stew) (2024)

FAQs

Classic pot-au-feu recipe (Quebec's boiled beef & vegetable stew)? ›

In a large stockpot or Dutch oven, combine beef chuck, shank, short ribs, oxtail, thyme, onion, garlic, celery, peppercorns, and bay leaf. Top with enough cold water to just cover and season with a very generous pinch of salt. Bring to a simmer, then lower heat to maintain a very gentle simmer.

Pot-au-feu is the national dish of France. This essential version combines beef shank and rump roast with eight vegetables and a blend of herbs for an extra-comforting bowl.

The Oxford Companion to Food calls pot-au-feu "a dish symbolic of French cuisine and a meal in itself"; the chef Raymond Blanc has called it "the quintessence of French family cuisine ... the most celebrated dish in France, [which] honours the tables of the rich and poor alike"; and the American National Geographic ...

The national dish of France is Pot-au-Feu and is a classic comfort dish prepared using stewed meats and vegetables.

Pot-au-feu is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to 'pot in the fire', started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable.

Vegetables like carrots and turnips are used to top pot au feu. In pho, these vegetables are replaced by bean sprouts and herbs, with a little lime juice added in for taste.

In Japan, the restaurant Otaf*cku in the Asakusa district of Tokyo serves a stew called oden, which has been replenished constantly since 1945. The only reason it doesn't date back until 1916, when the restaurant opened, is said to be because that soup was lost in a World War II air raid.

What is Poutine? Poutine is Canada's national dish, which usually consists of french fries topped with cheese curds and hot gravy.

This generous and extremely fragrant dish goes wonderfully with Rhône Valley tannic and expressive red wines so long as they are young but also with lighter red wines such as Beaujolais or Loire Valley wines that add a certain amount of freshness to the meat.

Feijoada, Brazil's national dish, is a stew loaded with black beans and meats of every description: smoked pork loin, bacon and sausage such as chorizo.

What is France's most eaten food? ›

Bread and cheese are staples in a French diet and after you've tasted authentic, French bread and French cheese you'll wonder why they don't just eat it all the time. Unlike baguettes that you might find at home, a real French baguette is crispy and firm with a wispy, fluffy inside.

The big difference between our beef stew, and French boeuf bourguignon, Provençal daube and Tuscan peposo, is the loud presence of red wine. Traditional American beef stews are lubricated with water and onions; later versions, with beef broth or tomato sauce.

Which cut of beef is best? Braising steak is the classic cut of meat for bourguignon. Often sold as braising or stewing steak, it can come from many parts of the animal, but all the hard working muscles like shin, chuck, and blade that need a low and slow approach to break down the tough muscle fibres.

Broth is a thin soup made of the water in which flavor-enhancing ingredients like meat, vegetables, and herbs and spices have been simmered. The liquid is strained after cooking to remove the flavoring ingredients. The broth can be served on its own or used as the base for a heartier soup or stew.

Hungary's national dish

Gulyás, known to English speakers as goulash, is a spicy meat stew containing lots of paprika pepper. Originally, it was eaten by the country's cattle herders and stockmen.

Bacalhau

The national dish of Portugal, bacalhau is dried and salted codfish, which is usually soaked in milk or water before cooking. The Portuguese have been eating bacalhau since the 16th century when their fishing boats brought it back from Newfoundland.

Another dish thought to have been brought to South Africa by Asian settlers, bobotie is now the national dish of the country and cooked in many homes and restaurants. Minced meat is simmered with spices, usually curry powder, herbs and dried fruit, then topped with a mixture of egg and milk and baked until set.