Pot au Feu is French for “pot on the fire”. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people.
Tie the meat firmly with string to keep its shape during cooking.
Put it in a large deep pan or casserole and add the cold stock.
Cover the pan with a lid and bring the stock slowly to boiling point.
Remove any scum.
Meanwhile, peel the carrots, turnip and onions and cut them into even chunks.
Remove the roots and outer coarse leaves from the leeks and cut the white part into rounds. Clean and roughly chop the celery, wash and quarter the cabbage.
Add all the vegetables, except the cabbage, to the pan and simmer gently for 1 hour 30 minutes.
Add the cleaned chicken giblets, continue simmering for another 30 minutes before adding the cabbage.
Cook until the cabbage is tender, after 15 - 20 minutes.
Lift out the meat and vegetables, and keep them hot on a serving dish.
Remove the string and carve the meat into slices.
Serve with the vegetables and boiled potatoes and a horse radish sauce or tomato sauce.
Serve the soup the following day, with a garnish of rice, pasta or bread croutons, or with any remaining meat and vegetables stirred in.
Pot au Feu is French for “pot on the fire”. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people.
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