tag:blogger.com,1999:blog-18071407.post5836640331435694012..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Pot au feu — boiled beef dinnerKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-18071407.post-69794131419135097812012-03-12T21:49:39.353+01:002012-03-12T21:49:39.353+01:00I love how you are assisting me in menu selection ...I love how you are assisting me in menu selection and best of all, how to continue the meal the following days! Looks delicious.<br /><br />Merci, Ken.<br /><br />Mary in OregonMaryhttps://www.blogger.com/profile/04911284607089608538noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75066106952814072982012-03-12T19:23:31.772+01:002012-03-12T19:23:31.772+01:00Evelyn, we've changed our plan and decided to ...Evelyn, we've changed our plan and decided to make a Vietnamese pho soup our of the beef broth. Ginger, soy sauce, fish sauce, hot chili peppers, noodles, etc. That's for tomorrow. Should be good.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-59057970146481625632012-03-12T19:04:47.374+01:002012-03-12T19:04:47.374+01:00I love the idea of onion soup at the end. Thanks a...I love the idea of onion soup at the end. Thanks also for the comments which are fun to read.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8468248297423606502012-03-12T18:57:58.867+01:002012-03-12T18:57:58.867+01:00He he he, Jean. Bœuf cuit à l'anglaise. C'...He he he, Jean. <i>Bœuf cuit à l'anglaise. C'est ça. Avec des carottes.</i><br /><br />CHM, <i>il y a du vrai dans ce que tu dis ! Miam miam.</i><br /><br />Patrick, a staple in parts of the U.S., especially Boston but also other big urban areas, is corned beef and cabbage. Same thing.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-49813137606603240932012-03-12T15:54:20.658+01:002012-03-12T15:54:20.658+01:00Well, there certainly was a music-hall song called...Well, there certainly was a music-hall song called Boiled Beef and Carrots, and a staple of my childhood was salted beef boiled with dumplings and flavouring vegetables in much the same way. Nowadays, I think you have to make a special arrangement with a butcher to get a piece of beef salted in the same way - I haven't seen it for years, but perhaps I should try a kosher butcher.Autolycushttps://www.blogger.com/profile/17642868944400656922noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-71850656383051541842012-03-12T15:17:03.702+01:002012-03-12T15:17:03.702+01:00Thank you for yet another recipe for autumn here i...Thank you for yet another recipe for autumn here in westralian Australia when it cools down. 40.6 degrees today...bizarre! But I also love this style of simple, fresh cooking. And the prices in France, on the supU packet seem very reasonable.Louisehttps://www.blogger.com/profile/06314472207391333807noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-71352781198255793172012-03-12T12:18:01.162+01:002012-03-12T12:18:01.162+01:00We Brits call it "boiled beef and carrots&quo...We Brits call it "boiled beef and carrots"..........no we don't, only joking !!Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75300754234173350572012-03-12T11:51:48.993+01:002012-03-12T11:51:48.993+01:00It all sounds so good!It all sounds so good!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-55862143172049341672012-03-12T11:45:21.359+01:002012-03-12T11:45:21.359+01:00In the old days, whenever we had pot au feu, we us...In the old days, whenever we had pot au feu, we used the broth as a soup and poured some red wine into it. That was delicious. <br /><br />Whatever meat was left from the pot au feu was turned into Bœuf Mironton, and that was a completely different ball game. <br /><br />And, if any mironton was left, it was turned into a Parmentier. Three different meals, three different tastes!chmnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-43807025367715180552012-03-12T10:36:55.592+01:002012-03-12T10:36:55.592+01:00All of us here in France love pot au feu, and it&#...All of us here in France love pot au feu, and it's one of the easiest things to make. But in the U.S., I don't know... Good ideas, Tim.<br /><br />The <i>jarret</i> was so good because it has a lot of collagen (connective tissue) in it that just turns meltingly soft and gelatinous.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-58518027656358078442012-03-12T09:31:51.217+01:002012-03-12T09:31:51.217+01:00This is a great dish and one we love. DianeThis is a great dish and one we love. DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-53996057773230558082012-03-12T09:18:31.811+01:002012-03-12T09:18:31.811+01:00I've got an exceptionally meaty pair of beef r...I've got an exceptionally meaty pair of beef ribs to cook for tonight's dinner. They are such good value and stretch amazingly far.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-68168248020281607472012-03-12T09:10:52.035+01:002012-03-12T09:10:52.035+01:00Nothing beats Bouillon. Back in Canada I always ha...Nothing beats Bouillon. Back in Canada I always had some on hand, a quick meal for cold days. <br /><br />I usually start with the marrow on a piece of toasted bread, not to everyone's liking, but very tasty.H.Peterhttp://www.theceliachusband.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-14915664698695056502012-03-12T08:43:21.222+01:002012-03-12T08:43:21.222+01:00Ken, we do this very often... our butcher does reg...Ken, we do this very often... our butcher does regular 'promos' on the rib and it is a very good way of using potager winter veg! I sling in a few hunks of dried sausage from time to time as a flavour changer.<br /><br />The rib also makes an excellent pot roast... cooked like this and then into the hot oven for about 30mins... the rib lifted out of the water&veg on hunks of pumpkin.Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-45966104525229087832012-03-12T08:28:41.489+01:002012-03-12T08:28:41.489+01:00We've had a few pot au feu this winter. The le...We've had a few pot au feu this winter. The leftovers have gone on for almost a whole week, always ending with onion soup. Just love it!Ellen Lebellehttps://www.blogger.com/profile/01929639076042070115noreply@blogger.com