(; ; "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 Raymond Blanc OBE (born 19 November 1949) is a French chef. Blanc is the chef patron at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the '' Good ...

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." It has been called a national dish of

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...

. It is a typical winter dish.

Origin and history

Joséphine Baker lors d'une distribution de vivres

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 English usually refers to: * English language * English people English may also refer to: Peoples, culture, and language * ''English'', an adjective for something of, from, or related to England ** English national ide ...

), there seems to be no written trace of ''pot-au-feu'' until 1673. In 1600, King

Henry IV of France Henry IV (french: Henri IV; 13 December 1553 – 14 May 1610), also known by the epithets Good King Henry or Henry the Great, was King of Navarre (as Henry III) from 1572 and King of France from 1589 to 1610. He was the first monarch ...

(1553–1610) declared, "I want no peasant in my kingdom to be so poor that he cannot have a ''poule au pot'' on Sundays." ''Poule au pot'' literally means "chicken in the pot" and the so-called traditional recipe resembles the one for "pot-au-feu". However, peasants' food was mainly based on bread (c. 500 g/day),

root vegetables Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl ...

, in-season vegetables, and soup. They rarely ate meat except salted

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

, 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. 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. 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''"''. One batch of pot-au-feu was maintained as a

perpetual stew A perpetual stew, also known as forever soup, hunter's pot or hunter's stew, is a pot into which whatever foodstuffs one can find is placed and cooked. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as ...

in Perpignan from the 15th century until

World War II World War II or the Second World War, often abbreviated as WWII or WW2, was a world war that lasted from 1939 to 1945. It involved the vast majority of the world's countries—including all of the great powers—forming two opposing ...

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 Cartilage is a resilient and smooth type of connective tissue. In tetrapods, it covers and protects the ends of long bones at the joints as articular cartilage, and is a structural component of many body parts including the rib cage, the neck a ...

meat, such as

oxtail Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around and is ski ...

or marrowbone; * vegetables: primarily carrots,

turnip The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ...

parsnip The parsnip ('' Pastinaca sativa'') is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin an ...

celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, ...

, and

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

s; sometimes also white cabbage and

leeks The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Alliu ...

; * seasonings: ''

bouquet garni The ''bouquet garni'' (French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior t ...

'',

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

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 In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides (triple est ...

, 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.

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

and strong

Dijon Dijon (, , ) (dated) * it, Digione * la, Diviō or * lmo, Digion is the prefecture of the Côte-d'Or department and of the Bourgogne-Franche-Comté region in northeastern France. the commune had a population of 156,920. The earlies ...

mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...

horseradish Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwi ...

sauce, and sometimes also with

gherkin A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or ...

s pickled in vinegar. ''Pot-au-feu'' broth may also be used as a soup (often enriched with

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...

, or toasted bread), as a base for

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

s, 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.

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 Phở or pho (, , ; ) is a Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat (usually beef (), sometimes chicken ()). Phở is a popular food in Vietnam where it is served in households, street stalls and restaurants ...

has been said to be inspired by French cuisine in former

French Indochina French Indochina (previously spelled as French Indo-China),; vi, Đông Dương thuộc Pháp, , lit. 'East Ocean under French Control; km, ឥណ្ឌូចិនបារាំង, ; th, อินโดจีนฝรั่งเศส, ...

, with one possible etymology for the name being a phonetic respelling of the French ''feu''.

Images

File:Pot-au-feu SAM 2730.JPG, Pot-au-feu with many vegetables File:Pot-au-feu au plat de côte.jpg, Pot-au-feu File:Pot-au-feu SAM 2723.JPG, Served with sauce

References