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Anne-Marie Burban's avatar

Je me permets d’ajouter que traditionnellement le reste de viande du pot au feu sert à faire un autre classique de la cuisine française : le hachis Parmentier.

Et je vous invite à découvrir un autre plat cousin du pot au feu : le Kig ha farz.

Merci pour votre article 😊

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Jamie Schler's avatar

Merci beaucoup ! Oui j’ai besoin d’étudier ces deux autres plats!

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Nil Admirari's avatar

Simplement: Merci.

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Jamie Schler's avatar

Enjoy!

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Nil Admirari's avatar

Thank you for making my (next to Japanese) favourite cuisine accessible.

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Patrick M Roach's avatar

Bookmarked this one. Yum!

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Mary Becker's avatar

Sounds like a great winter dish.

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Jamie Schler's avatar

My favorite winter dish!

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Alice Funk's avatar

I serve the meat from the Pot su Feu with a homemade Vinaigrette.

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Jamie Schler's avatar

Ooooh that sounds perfect!

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Gérard Mclean's avatar

I remember this growing up! Most of the time, it was just a heap of tailbones (ox, cow, not sure ... whatever was cheap or free, veg from our Victory Garden)

My mom was French-Canadian and we grew up in a German Catholic parish surrounded by Norwegians (St Paul/Minneapolis) and our family was pretty much the only French family for miles... so our diet was ... odd and wonderful ... neighbor kids would be at our house all the time... we didn’t know how special we were, only that my mom made weird stuff like pâté chinois (which I later found out was just a KFC bowl or cottage pie!) and whoopie pies (she grew up in Maine, over the border from Canada, spoke French her entire childhood...)

Now I just want to make a pot-sure-feu, just to go home again for a few moments...

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Jamie Schler's avatar

Gerard! Thank you for sharing such wonderful memories!! You made me smile… your happiness jumps from your words. I hope you make it!

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Maite Chaves Penna's avatar

It’s definitely pot-au-feu weather here!

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