Top 3 Aurhalpin Stews

Potée auvergnate is a hearty stew from the Auvergne region of France made with salted pork, sausage, cabbage, root vegetables and potatoes. Its origins trace back to rural mountain kitchens where local farmers relied on preserved meats and hardy vegetables to sustain households through the winter months; the dish emerged from the custom of boiling salted pork cuts in a large pot and adding whatever vegetables were available to round out the meal. The preparation begins by soaking the salted pork pieces (such as a palette, jarret or jambonneau) in cold water to remove excess salt, then placing them in a large pot with cold water, bringing to a gentle boil and skimming off foam, before simmering slowly for about one and a half hours. After that time the cabbage (often blanched briefly), carrots, navets (turnips) or similar root vegetables, an onion studded with cloves and a bouquet garni are added; once they’ve cooked for about thirty minutes the peeled whole potatoes and sausages are dropped in for a final cooking period of approximately forty-five minutes, after which the meats are drained and carved and the vegetables are served around them with the hot bouillon reserved for soup or poured over bread. Common variations include adding different smoked or fresh sausages (such as saucisse d’Auvergne or saucisse de Morteau), substituting or adding bacon or smoked pork belly, or using additional vegetables such as leeks or varying the proportions of meat and vegetables to suit what’s available. A distinctive element in this dish is the use of salted pork and cabbage cooked together in the same pot, allowing the flavors of the meat and vegetables to meld in the bouillon, which in turn may be served separately. Potée auvergnate is eaten hot as a main course, often in wintertime in country homes or mountain lodges, and it pairs well with a coarse country bread to soak up the bouillon and a full-bodied red wine from the region or a crisp white that can cut through the richness of the pork.Expand