Prep 45 mins
Cook 3 hrs
Rich, satisfying, gourmet one-dish meal for cold days. An authentic recipe from Lorraine, France. Recipe from award-winning James Peterson's "Glorious French Food". Substitutes for ingredients are provided. Please avoid shortening cooking time to achieve ideal consistency for the stew.
- 2 cups dried white beans (such as cannellini, borlotti, or Great Northern or diced potatoes added 30 minutes before cooking is)
- 5 -6 lbs trimmed boneless pork shoulder
- 3 garlic cloves, crushed, peeled
- 1 medium bouquet garni
- 5 juniper berries, crushed with the side of a knife, tied up in cheesecloth (or 3 tsps. gin or equal parts crushed bay leaves and caraway seeds)
- 1 lb thick slab bacon, preferably with rind, left whole
- 1 large cabbage (preferably Savoy)
- 1 lb pork or 1 lb garlic sausage
- 2 large carrots
- 1 medium turnip
- 1 medium onion, peeled
- 2 cloves
- 10 slices thick toasted French bread
- Rinse beans and soak beans overnight or at least 4 hours with as much water to cover them entirely as they expand.
- To serve this rich stew as a first-course soup, cut cabbages into wedges and as thinly as possible.
- All vegetables and meats are cut into cubes or diced and add more liquid.
- Use only half of the pork shoulder.
- Trim off excess fat from pork shoulder.
- Tie the shoulder into an oval and put it in a large pot, ideally just wide enough to hold the shoulder with the shoulder bone if there was one.
- Add garlic, bouquet garni, juniper berries.
- Pour in enough cold water to cover and bring to a gentle simmer.
- Cut the rind off the bacon and add to liquid with pork shoulder.
- Simmer very gently uncovered, using ladle to skim off fat and froth.
- Cut cabbage into 10 wedges.
- Remove strip of core at inner edges.
- When the shoulder has cooked for 1 17" hours, add the beans.
- Simmer for 30 minutes more and nestle in the cabbage wedges, sausage, and the rest of the vegetables.
- Simmer for one hour more.
- The pork cooks for a total of 3 hours.
- Strain contents of pot and set over a bowl or clean pot.
- Discard bouquet garni and shoulder bone.
- Skim off a bit of the fat.
- Season the broth to taste with salt.
- Slice the meats.
- Serve broth and vegetables in bowls, each with a slice of toast at the bottom of each bowl and the meats placed on top.
Ah . . .the flavor of a true French POTEE, those rough-and-tumble affairs that you can almost stand a spoon on end when plunged into the center of the soup. I increased the garlic 5 cloves,peeled and the onions to two, finely chopped. An addition of 2 cups dry white wine was added to the base stock. This recipe is very French Peasant food you will find in abundance in Southern France at many country homes. ChezGery