Pot au feu

Okay, now this, I really love! Fall is here and its time to eat Pot au feu or French stew. 

Ingredients: a cheaper cut of beef that needs a long slow cooking process, carrots, turnips, leeks, celery, and potatoes. A bone with marrow. A bouquet garni of herbs: thyme, bay leaves, and sage tied with string. Salt and pepper.

Pot au feu is served in a shallow bowl or plate. Usually the meat and vegetables are placed on a platter, set on the table and everyone is served. Then the juice from the cooking process is spooned onto the plate. Last, you sprinkle rock salt over the dish and you serve it with cornichon pickles and mustard. 

The bone marrow is absolutely delicious.

Bon appétit, gros bisous et a demain!

Love Charley