Basque Pot-au-feuTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Soaking time for the beans: Overnight
Cooking time: At least 2 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:9.8 kcal
Proteins:0.8 g
Fats:0.1 g
Carbohydrate:1.6 g
Fibers:0.6 g
Sugar:0 g
Cholesterol:0 mg
Sodium:10.3 mg
Calcium:5.6 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1500
ml
water
250
g
white beans
vegetables as desired
1
piece of salt pork (shoulder)
grated cheese
thick slices of bread
METHOD
- Peel and julienne the vegetables;
- place all the ingredients into a pot except the bread and cheese; cook until naturally thickened;
- in an earthenware pot; place the bread; pour the soup over top; add the cubed meat; sprinkle with cheese and brown in the oven.
CHEF'S NOTES
In the Basque region, pot-au-feu takes three pots:
- In the first pot, the meat, ham and chicken cook in a little water with a few previously-soaked chick peas.
- The second pot is used to cook the kidney beans and bacon or salt pork with a little oil and a quartered onion...
- And the third to cook the finely chopped cabbage and sausage.
When the ingredients in these three pots are cooked, combine half the broth from the chick peas with half the broth from the cabbage, as well as a little of the bean cooking liquid. Make a soup with bread or pasta.
After the soup, serve the peas, cabbage and beans in different plates. These vegetables are eaten drizzled with oil and vinegar to taste.
The meats are served last, cut into pieces and combined with fried red peppers and tomatoes. The Basques prefer kidney beans or white beans which they eat almost every day in soups, salads, etc. Chick peas, on the other hand, are used only to add flavor to the broth. To each pot of broth or stock, they add a few chick peas which they remove after cooking.
