One of the many great things about taking cooking classes are the leftovers. There were some instances in which I brought home enough food to last me the whole week and then some! I think I brought home either 2 or 3 quart containers of this home with me one week and decided to freeze one so I didn’t get too sick of it. And thankfully it survived the freezing process miraculously and tasted just as delicious as I remembered.
Pot au feu is a classic French beef stew and literally means “pot on the fire.” The origins of making it really is that simple. People would put cheap/tough cuts of meat in a pot along with some vegetables and water and let it simmer for a few hours. Of course things are a little updated now, but it really hasn’t changed much – in culinary school the water is replaced with a nicely flavored marmite or beef stock, and the vegetables are made to look all nice and pretty. There isn’t much added in terms of seasonings, so it is usually served with coarse salt or horseradish or something on the side. The idea of boiled meat sounds unappealing to me too, but this just might cause you to question your stance on the issue.
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