The fact that grape harvests were generally very late this year, and the recent spate of cold(er) weather here in Florida reminded me of a harvest time recipe I wanted to share with you. This is something that’s simple, easy to make, delicious, and warming. It’s often served outside in the vineyards during harvest time in France to the grape-pickers. The French call it Pot-au-feu, and the recipe I offer serves eight ---

           Place a 4-5 lb. topside of beef, an onion studded with 4 cloves, ½ teaspoon of black peppercorns, 2 cloves of garlic, and 1 bouquet garni in a large saucepan. Add cold water to cover it, and bring to a boil over a medium heat. Remove any scum as necessary. Reduce the heat, cover, and let simmer for 2 ½ - 3 hours. All of this can be prepared the day before. If you do this, simply bring it back to a boil the next day and continue.

           Add 4 large potatoes that have been quartered, 4 large carrots cut into pieces, 4 parsnips cut into pieces, 8 stalks of celery cut into pieces, and 4 leeks cut into pieces to the pan and let simmer for 20-30 minutes.

           Remove the meat and vegetables from the liquid, set it aside and keep it warm.

           Strain the liquid and return to the saucepan. Add ½ cup of red wine. Bring to the boil and simmer for 5 minutes.

          Slice the meat and arrange it with the vegetables on a serving platter. Serve in soup plates and pour the broth over it. Accompany with crusty French bread, mustard, if desired, for the beef, and a few bottles of red wine.

           What wine should you serve? There are literally hundreds of choices. As this is a simple meal I wouldn’t suggest anything too expensive. While first and second growth Bordeaux are making the news at several hundred dollars a bottle, we sometimes forget that there are some terrific wines made in Bordeaux in the $10 - $20 dollar range – many with excellent ratings! Or try a wine from the Rhone Valley. Or a Spanish red would work well, too. All you have to do is go to your local ABC Fine Wine and Spirits and tell the Wine Consultant what you’re eating, and she or he will gladly offer you a gallery of choices to help make your meal a feast.

           Bon Apetit!

Bill Stobbs, Wine Supervisor, West Florida