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Potee Normande Recipe

1 year ago

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 POTÉE NORMANDE     POT-AU-FEU [Boiled Beef with Pork, Chicken, Sausage, and Vegetables]
Here is a sumptuous family-style boiled dinner which will serve 12 or more, and always makes a great hit with guests. It is brought to the table in its kettle or a reasonable facsimile, looking for all the world like a plain pot-au-feu. The host starts the proceedings as usual by spearing out the beef and placing it on a platter. Then he finds a sausage, and after that a big piece of pork. Finally, to wild acclaim, he brings out a chicken. Two or three sauces may be served, such as a cream sauce with mustard and tomato, an herbal mayonnaise, and a big bowl of the cooking stock. The potée, like all boiled dinners, is easy on the cook because it can simmer quietly by itself for 4 to 5 hours and if it is done before serving time, it can remain in its kettle where it will keep warm for a good hour.
Votes: 2
Rating: 5
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Servings
MetricUS Imperial
Ingredients
Soup Vegetables and Herbs
Servings
MetricUS Imperial
Ingredients
Soup Vegetables and Herbs
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. All the meats and vegetables listed at the left are simmered together in the kettle, but are added at various times, depending on how long they take to cook. Start the cooking 5 hours before you expect to serve, to be sure the meats will be done. Trim excess fat off the beef and pork. Tie each piece so it will hold its shape during cooking. Truss the chicken. To each piece of meat and to the chicken, tie a string long enough to fasten to the handle of the kettle, so that the meats may be removed easily for testing.
  2. NOTE: You could do with this chicken only, and it would be called a poule au pot.
  3. Prepare the vegetable garnish: Peel the carrots and turnips and quarter them lengthwise; peel the onions; trim and wash the leeks. Tie the vegetables in one or several bundles of washed cheesecloth so they may be removed easily from the kettle.
  4. Place the beef in the kettle with the soup vegetables, herb bouquet, and optional bones and scraps. Cover with cooking stock by 6 inches. More liquid may be added later if necessary. Set kettle over moderate heat, bring to the simmer, skim. Partially cover the kettle and simmer slowly for 1 hour, skimming occasionally.
  5. Add the pork and chicken. Bring kettle quickly back to the simmer. Skim. Simmer 1½ hours more and skim from time to time.
  6. Then add the vegetable garnish and bring kettle quickly back to the simmer. Taste cooking stock for seasoning and salt lightly if necessary. Simmer 1½ to 2 hours more, adding the sausage ½ hour before the end. The meats and chicken are done when they are tender if pierced with a sharp-pronged fork or skewer. If any piece is tender before the others are done, remove to a bowl and keep moist with several ladlefuls of cooking stock. Return to kettle to reheat before serving.
  7. (*) If the potée is ready before you are, it will stay warm for at least 45 minutes in the kettle, or may be reheated.
  8. While the kettle is simmering, prepare one or two of the sauces suggested at the end of the recipe, using some of the liquid from the kettle if you need stock.
Serving
  1. Drain the meats and the vegetable garnish. Discard trussing strings. Arrange vegetables on a large, hot platter and moisten them with a ladleful of cooking stock. Decorate with parsley. Either place the meats in a large casserole for presentation and carving at the table, or carve in the kitchen and arrange on a platter. Strain, degrease, and season enough cooking stock to fill a large serving bowl, and pass it along with whatever sauce or sauces you have chosen from the following suggestions.
Recipe Notes

VEGETABLE AND WINE SUGGESTIONS:
Carrots, turnips, onions, and leeks cook along with the meats. Boiled potatoes, risotto, or buttered noodles are prepared and served separately. A nice, simple red wine goes well: Beaujolais, Bordeaux, or Chianti, or a chilled rosé.

BEEF CUTS FOR BOILING—POT-AU-FEU:
First Choice: Rump Pot Roast—Pointe de Culotte or Aiguillette de Rum-steck
Other Choices: Sirloin Tip, Knuckle—Tranche Grasse
Bottom Round—Gîte à la Noix
Chuck Pot Roast—Paleron or Macreuse à Pot-au-feu
Brisket—Milieu de Poitrine

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