Want to make a rustic, traditional and convivial dish? Last weekend we tasted an absolutely delicious pot-au-feu. And I recommend only one wine with the pot-au-feu: a quality red Burgundy. You need a solid, mature wine with a certain length in the mouth... What wine with a pot-au-feu?
The traditional is super trendy this year: stewed dishes are making a strong comeback on our tables, for our greatest pleasure! Who says tradition, says memories. We all have in mind our grandmother's little dishes or the big plate from the local restaurant... a taste or olfactory memory... And in the end, for the party to be a success, the question everyone is asking is: what wine with a pot au feu?
The choice of red wine with simmered dishes is not the easiest one!
A traditional recipe is a traditional recipe. I propose you my recipe of the pot-au-feu, one of the emblematic dishes of the gastronomic meal of the French. It is a dish of beef cooked for a long time over a very low heat in a broth flavoured with vegetables and a bouquet garni. A delight! A gustatory and olfactory experience to share with family or friends, without moderation!
Ingredients (for 6 persons):
Peel all the vegetables, cut them and wash them. Prick the onions with the cloves.
Put coarse salt on the ends of each marrow bone. In a large pot, put the vegetables, meat and bones. Add the bouquet garni, pepper, garlic cloves and salt with coarse salt.
Cover with cold water and bring to a boil over high heat. Let cook for a good 3 hours at simmering, skimming regularly.
With the stew, it all comes down to the first 10 minutes of the recipe...
After cooking, remove the meat and vegetables from the pot and put them aside in a warm dish. Pour the broth into a tureen. It is from this moment that one begins to wonder what wine with a pot au feu!
Add the bones to the dish with the meat and vegetables. Serve stew and broth at the same time. It's ready! You can enjoy the bone marrow on toast with salt and pepper.
Like any good family stew, the stew is even better the next day, reheated...
The secret of the stew is quite simple. Prepare it the night before! Reheated the next day, it's even better.
The secret of the stew: prepare the recipe the day before tasting it.
And when the question comes up: which wine with a pot au feu, then we immediately think of Burgundy. It's not every day that you uncork a Bourgogne at home.
The red Burgundies to drink with a stew:
And while I'm choosing which wine with a pot au feu, I go to the kitchen ...
Alexis Proust for Les Grappes
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