I had a similar experience making pot-au-feu last week (I did riff on it, including pho spices and charred onions/ginger)... pretty bland the day I made it. The beef chuck was tough, I put in some pork tongue and it was terrifically velvety. My friends were candid with their disappointment. (To be fair, I didn't have any cornichons or horseradish).
I had a lot of leftovers though, and in the days since it got so much better. The chuck softened, the short ribs became more tender, the tongue stayed velvety. The vegetables took on more of the beef flavor as well. Next time I make it, I'll have to make the whole thing in advance and just reheat it before service.
Came back to read this after seeing the movie yesterday and love your thoughts on it. Painfully romantic. Fortunately, I am allergic to red meat, so I could not skip work to make pot-au-feu all day today.
how do you feel about raoul's?!
I had a similar experience making pot-au-feu last week (I did riff on it, including pho spices and charred onions/ginger)... pretty bland the day I made it. The beef chuck was tough, I put in some pork tongue and it was terrifically velvety. My friends were candid with their disappointment. (To be fair, I didn't have any cornichons or horseradish).
I had a lot of leftovers though, and in the days since it got so much better. The chuck softened, the short ribs became more tender, the tongue stayed velvety. The vegetables took on more of the beef flavor as well. Next time I make it, I'll have to make the whole thing in advance and just reheat it before service.
Great, I have to watch this now...
Came back to read this after seeing the movie yesterday and love your thoughts on it. Painfully romantic. Fortunately, I am allergic to red meat, so I could not skip work to make pot-au-feu all day today.