Pot-au-feu in Provence

Ingredients:

• 2 lbs beef brisket, bone-in
• 2 lbs beef shank or marrow bones
• 2 onions, peeled and halved
• 4 cloves garlic, peeled and smashed
• 3-4 carrots, peeled and chopped
• 1 leek, trimmed and chopped
• 2 celery stalks, chopped
• 1 bouquet garni (bay leaves, thyme, parsley)
• 2-3 quarts of cold water
• Salt and pepper to taste

Directions:

1. Place the brisket, bones, onions, and garlic in a large pot.
2. Add enough cold water to cover the meat and vegetables by at least 2 inches.
3. Bring the water to a boil over high heat and then reduce the heat to low.
4. Simmer gently for about 3 hours, skimming the surface occasionally.
5. Add the carrots, leek, celery, and bouquet garni and continue to simmer for an additional 1-2 hours.
6. Remove the meat and vegetables from the pot with a slotted spoon and transfer to a serving dish.
7. Strain the broth and discard the solids. Season with salt and pepper to taste.
8. Serve the broth with the meat and vegetables on the side, and crusty bread or boiled potatoes.

Verdict:

Pot-au-feu in Provence is a classic French dish that has been enjoyed for generations. This hearty and delicious meal is perfect for a cozy family dinner or a special occasion. The tender meat, flavorful vegetables, and aromatic broth are sure to satisfy even the most discerning palates.

Serving Suggestions:

Pair your Pot-au-feu in Provence with a nice French red wine, such as a Pinot Noir or Bordeaux. You can also serve it with a side salad dressed with vinaigrette to add a refreshing element to the meal. For a truly authentic experience, don’t forget to spread a layer of Dijon mustard on your crusty bread before dipping it into the broth!