POT AU FEU

Pot au feu is a traditional French stew of meat or poultry sealed in fat and braised or simmered in stock with a variety of vegetables . The broth and the meat are often served separately .
The Asian equivalent or very similar to pot au feu would be the steamboat.


Traditionally it is required you make a tomato sauce , a parsley sauce  and a bernaise sauce .
The sauces are used for dipping .
The  sauces will depend on which cultural version of the dish you are preparing. An Asian steamboat  requires light clear piquant sauces.


You need to make a beef stock with shin bones and flavoured with carrots, turnips , cucumbers , leeks , onions, celery stalks , garlic , bouquet garni  and cloves.
Once boiled and simmered , season with salt .
Remove the vegetables and keep them hot .
Set the bouillon aside.


It is now time to prepare the meat....
Cut and cube  150 gm  leg of veal
150 gm of beef fillet
150 gm of leg of lamb
Marinate the cubes of meat  in a bowl with 3 tbs of soy sauce


Place the vegetable dish  and the dish containing the meats onto the table .
Pour the well flavoured bouillon into the fondue pan or steamboat placed  over its heat source in the middle of the table.


Each of your guests cook their own meat as they like it , dipping it into the boiling bouillon and then into the various sauces  and seasoning it.
The remaining bouillon can be served at the same time in small soup bowls.
A fabulous communal meal .