Potée (French Meat and Vegetable Stew)
The region of Savoie lies in the frosty heart of the French Alps, and it is here that French mountain cooking thrives, producing a wealth of rich dishes like this one. When cooking this delicious stew at home you’ll need a 24-quart stockpot.
- 1 (3-lb.) pork shoulder, rolled and tied
- 2 smoked ham hocks
- 3 lb. smoked kielbasa
- 6 medium onions, peeled, each studded with 1 clove
- 4 cloves garlic, peeled
- Coarse salt
- 5 black peppercorns
- 3 bay leaves
- 6 leeks, washed and trimmed
- 10 whole carrots, peeled
- 10 small turnips, scrubbed
- 4 smoked pork sausages
- 10 small potatoes, scrubbed
- 1 head green cabbage, cored and quartered
- Freshly ground black pepper
- Place pork, ham hocks, kielbasa, 1 of the onions, garlic, 1 tsp. salt, peppercorns, and bay leaves in a large, heavy pot with water to cover. Bring to a boil over medium-high heat. Reduce heat and gently simmer for 2 hours, skimming fat and foam.
- Add remaining 5 onions, leeks, carrots, turnips, sausages, and potatoes, and bring to a simmer. Cook over medium-low heat until vegetables are almost tender, about 30 minutes. Add cabbage; cook 10 minutes more.
- Remove meat and vegetables and keep warm in a low oven. Reduce stock over high heat for 10 minutes. Adjust seasoning.
- Slice meat and sausages and place in the center of a deep platter; surround with vegetables. Ladle some broth over the dish and sprinkle with salt and pepper. Serve with remaining broth and toasted bread.