Tuesday, December 28, 2010

Pot au feu

Pot au feu

Winter is about pot au feu.
We came back from snow storm, put meat and vegetable in pot, turned on slow fire then enjoyed our family life. Hockey monopoly, jacuzzi, all these in the wonderful aroma of pot au feu.
If there is a key to this recipe, then it is love.
There does not require any skill, any technique. The key ingredient is love, the key technique is patience. It works for any meat, any vegetable, any length of time. Keep adding, keep enjoying, for one day, one week, one month, one century.

In China, there are some restaurants serve soup that cooked with stock traced back hundreds of years ago. I believe it true in many other ancient culture.

Serve 4 persons
At least 2 hours

2 lb meat with bones, including oxtail, rib or other
1 turnip
1 savoy cabbage
1 leek
1 onion
2 potatoes
1 bouquet garni
a few whole pepper
10 cups of water
salt and pepper to taste

1. Put a big pot on fire,
2. Put in rinsed meat, vegetables, pepper and bouquet garni
3. Cook in slow fire for 3 hours
4. Sprinkle with salt and pepper to taste
5. Serve

Tip: It is best the put salt at last. The slow cooked soup brings out the sweetness of the vegetables. The last minute salt enhances it to the most.

This soup is can be enjoyed on and on with adding new vegetables.

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